Enzyme enhanced lactic acid fermentation of swine manure and apple waste: Insights from organic matter transformation and functional bacteria.

Anaerobic co-fermentation is a favorable way to convert agricultural waste, such as swine manure (SM) and apple waste (AW), into lactic acid (LA) through microbial action. However, the limited hydrolysis of organic matter remains a main challenge in the anaerobic co-fermentation process. Therefore, this work aims to deeply understand the impact of cellulase (C) and protease (P) ratios on LA production during the anaerobic co-fermentation of SM with AW. Results showed that the combined use of cellulase and protease significantly improved the hydrolysis during the enzymatic pretreatment, thus enhancing the LA production in anaerobic acidification. The highest LA reached 41.02 ± 2.09 g/L within 12 days at the ratio of C/P = 1:3, which was approximately 1.26-fold of that in the control. After a C/P = 1:3 pretreatment, a significant SCOD release of 45.34 ± 2.87 g/L was achieved, which was 1.13 times the amount in the control. Moreover, improved LA production was also attributed to the release of large amounts of soluble carbohydrates and proteins with enzymatic pretreated SM and AW. The bacterial community analysis revealed that the hydrolytic bacteria Romboutsia and Clostridium_sensu_stricto_1 were enriched after enzyme pretreatment, and Lactobacillus was the dominant bacteria for LA production. This study provides an eco-friendly technology to enhance hydrolysis by enzymatic pretreatment and improve LA production during anaerobic fermentation.

Research progress on extraction of active components from apple processing waste.

Apple waste (APW) is the residual product after apple processing, including apple peel, apple core, apple seed, and other components. A large quantity of APW produced is abandoned annually, leading to serious resource waste and environmental pollution. APW is rich in natural active compounds, such as pectin, polyphenols, fatty acids, and dietary fiber, which has a good use value. This paper reviewed the current research on recovering active components from APW. The traditional extraction methods (acid, alkali, physical, enzyme, etc.) and the novel extraction methods (SWE, UAE, MAE, RFAE, etc.) for the recovery of pectin, polyphenols, apple seed oil, apple seed protein, and dietary fiber from APW were systematically summarized. The basic principles, advantages, and disadvantages of different extraction methods were introduced. The requirements of different extraction methods on extraction conditions and the effects of different extraction methods on the yield, quality, and functional activity of extracted products were analyzed. The challenges and future study direction of APW extraction have prospected. This paper aims to provide a reference for other researchers interested in APW extraction, improve the utilization rate of APW and extend the value chain of the apple industry.

Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6.

This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non-Saccharomyces yeast, Cyberlindnera rhodanensis DK, as the main targeted microbe. At 30 °C without agitation, C. rhodanensis DK caused changes in key parameters during the fermentation of cashew apple juice (CAJ) in terms of varied pH values and initial sugar concentrations. This result indicated that pure CAJ, with pH adjusted to 6 and with the original 6.85% (w/v) total sugar content, was the most feasible condition, as glucose and fructose were mostly consumed at 12 days of fermentation. A co-culture approach with either Saccharomyces cerevisiae TISTR 5088 or Lactobacillus pentosus A14-6 was investigated to improve both physicochemical and fermentation characteristics. Co-fermentation with S. cerevisiae TISTR 5088 resulted in significantly increased ethanol accumulation to 33.61 ± 0.11 g/L, but diminished bioactive compounds, antioxidant activity, and antidiabetic potential. In contrast, co-fermentation with L. pentosus A14-6 demonstrated excellent outcomes, as it significantly increased sugar consumption and finally remained at only 4.95 g/L compared to C. rhodanensis DK alone, produced lower levels of ethanol at only 19.47 ± 0.06 g/L, and higher total titratable acid (TTA), resulting in a final pH of 3.6. In addition, co-fermentation with this lactic acid bacterium significantly enhanced bioactive compounds and antioxidant activity and also retained potential antidiabetic properties. These findings highlight the feasibility of using tailored microbial fermentation strategies to produce low-alcohol beverages with enhanced health-promoting properties from CAJ; however, product-development processes following health food regulations and sensory evaluation are necessary.

Enhanced production of acetic acid through bioprocess optimization employing response surface methodology and artificial neural network.

In this study, acetic acid bacteria (AAB) are isolated from fruit waste and cow dung on the basis of acetic acid production potential. The AAB were identified based on halo-zones produced in the Glucose-Yeast extract-Calcium carbonate (GYC media) agar plates. In the current study, maximum acetic acid yield is reported to be 4.88 g/100 ml from the bacterial strain isolated from apple waste. With the help of RSM (Response surface methodology) tool, glucose and ethanol concentration and incubation period, as independent variable showed the significant effect of glucose concentration and incubation period and their interaction on the AA yield. A hypothetical model of artificial neural network (ANN) was also used to compare the predicted value from RSM. Acetic acid production through the biological route can be the sustainable and clean approach to utilizing food waste in circular economy approach.

Polyhydroxyalkanoate Production from Fruit and Vegetable Waste Processing.

Traditional plastics represent a tremendous threat to the environment because of increases in polluting manufacturing as well as their very extended degradation time. Polyhydroxyalkanoates (PHAs) are polymers with similar performance to plastic but are compostable and synthesizable from renewable sources and therefore could be a replacement for fossil-based plastics. However, their production costs are still too high, thus demanding the investigation of new and cheap substrates. In this sense, agricultural wastes are attractive because they are inexpensive and largely available. Specifically, fruit and vegetables are rich in sugars that could be fermented into PHAs. In this work two strains, Cupriavidus necator DSM 545 and Hydrogenophaga pseudoflava DSM 1034, well-known PHA-producing microbes, were screened for their ability to grow and accumulate PHAs. Ten different fruit and vegetable processing waste streams, never before reported in combination with these strains, were tested. Residues from red apple and melon were found to be the most suitable feedstocks for PHA production. Under specific selected conditions, C. necator DSM 545 accumulated up to 7.4 and 4.3 g/L of 3-hydroxybutyrate (3HB) from red apple and melon, respectively. Copolymer production was also obtained from melon. These results confirm the attractiveness of food processing waste as a promising candidate for PHA production. Ultimately, these novel substrates draw attention for future studies on process optimization and upscaling with C. necator.

Optimization of lactate production from co-fermentation of swine manure with apple waste and dynamics of microbial communities.

Co-anaerobic fermentation (co-AF) of swine manure (SM) and apple waste (AW) has been proved to be beneficial for lactic acid (LA) production. In order to further improve the LA production, three important parameters, namely AW in feedstock, temperature, volatile solids (VS) of feedstock, were evaluated using Box-Behnken design and response surface methodology. The quadratic regression model was developed and interactive effects was found between the three parameters. Results showed that the maximum concentration, 31.18 g LA/L (with LA yield of 0.62 g/g VS), was obtained under optimum conditions of 60.4% AW in feedstock, 34.7 ℃, and 5.0% VS. At the optimum conditions, the solubilization of organic matter was enhanced compared with mono-fermentation of SM. Microbial community structure of the reactor diverged greatly with fermentation time. Clostridium and Lactobacillus were dominant bacteria in the fermentation process, resulting in a remarkably LA accumulation.

Hydrothermal carbonization as a sustainable strategy for integral valorisation of apple waste.

Hydrothermal carbonization makes feasible the integral and profitable recovery of industrial apple waste within a zero-residue bio-economy. 82-96% of the energy and 80-93% of the C in the apple bagasse are retained in the solids generated by hydrothermal treatment at 180 and 230 °C for 2 and 4 h. Such processes stabilize the apple waste and lead to CO2 neutral solid fuels with calorific value close to 30 MJ/kg. The agrochemical properties of the solid by-products suggest their potential to improve soil quality. Aqueous streams containing valuable phenolic compounds and saturated fatty acids are generated simultaneously, which provide additional cost-effectiveness. The by-products characteristics can be suited to the final application by selecting the reaction temperature, whereas the process duration has less impact. Optical microscopy and reflectance measurements are presented, for the first time, as powerful tools for assessing the biomass transformation when subjected to hydrothermal treatment under different conditions.

Enhanced lactic acid production from the anaerobic co-digestion of swine manure with apple or potato waste via ratio adjustment.

The valorization of organic waste into lactic acid (LA) via co-digestion has attracted tremendous research interests in recent years. This study investigated the feasibility of intensifying the LA accumulation from anaerobic digestion (AD) of swine manure (SM) by adding apple waste (AW) or potato waste (PW). Results indicated that AW or PW obviously enhanced the accumulation of LA, and when the optimal mixing ratio of AW or PW to SM of 75:25, the maximum concentrations of LA were 27.61 and 8.91 g COD/L, which were around 3.53- and 1.14-folds of that of the mono-digestion of SM, respectively. Meanwhile, the co-digestion of SM and AW showed significantly higher LA production than that of SM and PW (p < 0.05). High reducing sugar content of AW contributed to LA accumulation in AD process. In addition, AW increased the relative abundance of Lactobacillus and Clostridium, thus benefited the production of LA.

Evaluation of laboratory-scale in-vessel co-composting of tobacco and apple waste.

Efficient composting process requires set of adequate parameters among which physical-chemical properties of the composting substrate play the key-role. Combining different types of biodegradable solid waste it is possible to obtain a substrate eligible to microorganisms in the composting process. In this work the composting of apple and tobacco solid waste mixture (1:7, dry weight) was explored. The aim of the work was to investigate an efficiency of biodegradation of the given mixture and to characterize incurred raw compost. Composting was conducted in 24 L thermally insulated column reactor at airflow rate of 1.1 L min(-1). During 22 days several parameters were closely monitored: temperature and mass of the substrate, volatile solids content, C/N ratio and pH-value of the mixture and oxygen consumption. The composting of the apple and tobacco waste resulted with high degradation of the volatile solids (53.1%). During the experiment 1.76 kg of oxygen was consumed and the C/N ratio of the product was 11.6. The obtained temperature curve was almost a "mirror image" of the oxygen concentration curve while the peak values of the temperature were occurred 9.5h after the peak oxygen consumption.