Selecting fermentation products for food waste valorisation with HRT and OLR as the key operational parameters

Acidogenic fermentation is attractive for food waste valorisation. A better understanding is required on how operation affects product selectivity. This study demonstrated that the hydraulic retention time (HRT) and organic loading rate (OLR) selected fermentation pathways in a single-stage, semicontinuous stirred tank reactor. Three combinations of HRT and OLR were tested to distinguish the effect of each parameter. Three fermentation profiles with distinct microbial communities were obtained. Predominantly n-butyric acid (13 +/- 2 gCOD L-1, 55 +/- 14% of carboxylates) was produced at an HRT of 8.5 days and OLR around 12 gCOD L-1 d(-1). Operating at an HRT two days longer, yet with similar OLR, stimulated chain elongation (up to 13.6 gCOD L-1 of n-caproic acid). This was reflected by a microbial community twice as diverse at longer HRT as indicated by first and second order Hill number (D-1 = 24 +/- 4, D-2 = 12 +/- 3) and by a higher relative abundance of genera related to secondary fermentation, such as the VFA-elongating Caproiciproducens spp., and secondary lactic acid fermenter Secundilactobacillus spp.. Operating at a higher OLR (20 gCOD L(-1)d(-1)) but HRT of 8.5 days, resulted in typical lactic acid fermentation (34 +/- 5 gCOD L-1) harbouring a less diverse community (D-1 = 8.0 +/- 0.7, D-2 = 5.7 +/- 0.9) rich in acid-resistant homofermentative Lactobacillus spp. These findings demonstrate that a flexible product portfolio can be achieved by small adjustments in two key operating conditions. This improves the economic potential of acidogenic fermentation for food waste valorisation. (C) 2021 Published by Elsevier Ltd.

Automated summary

This study investigated the effect of hydraulic retention time and organic loading rate on the fermentation pathways in a single-stage, semicontinuous stirred tank reactor. Different combinations of HRT and OLR resulted in distinct fermentation profiles and microbial communities. Adjusting these two key operating conditions can lead to a flexible product portfolio, improving the economic potential of acidogenic fermentation for food waste valorisation.