Lactic acid fermentation of food waste as storage method prior to biohydrogen production: Effect of storage temperature on biohydrogen potential and microbial communities

Eqwan Roslan; Jose Antonio Magdalena; Hassan Mohamed; Afifi Akhiar; Abd Halim Shamsuddin; Hélène Carrere; Eric Trably

Lactic acid fermentation of food waste as storage method prior to biohydrogen production: Effect of storage temperature on biohydrogen potential and microbial communities

Journal

Bioresource Technology

ISSN

0960-8524

Date Issued

2023

Author(s)

Eqwan Roslan

Université de Montpellier, France

Jose Antonio Magdalena

Université de Montpellier, France

Hassan Mohamed

Universiti Tenaga Nasional

Afifi Akhiar

Universiti Malaysia Perlis

Abd Halim Shamsuddin

Universiti Tenaga Nasional

Hélène Carrere

Université de Montpellier, France

Eric Trably

Université de Montpellier, France

DOI

10.1016/j.biortech.2023.128985

Handle (URI)

https://www.sciencedirect.com/science/article/pii/S096085242300411X/pdfft?md5=340676b34564943a17f741bb8720ba19&pid=1-s2.0-S096085242300411X-main.pdf

https://www.sciencedirect.com/science/article/pii/S096085242300411X?pes=vor&utm_source=scopus&getft_integrator=scopus

https://www.sciencedirect.com/

https://hdl.handle.net/20.500.14170/14086

Abstract

This study aims to investigate the impact of utilizing lactic acid fermentation (LAF) as storage method of food waste (FW) prior to dark fermentation (DF). LAF of FW was carried out in batches at six temperatures (4 °C, 10 °C, 23 °C, 35 °C, 45 °C, and 55 °C) for 15 days followed by biological hydrogen potential (BHP) tests. Different storage temperatures resulted in different metabolites distribution, with either lactate or ethanol being dominant (159.2 ± 20.6 mM and 234.4 ± 38.2 mM respectively), but no negative impact on BHP (averaging at 94.6 ± 25.1 mL/gVS). Maximum hydrogen production rate for stored FW improved by at least 57%. Microbial analysis showed dominance of lactic acid bacteria (LAB) namely Lactobacillus sp., Lactococcus sp., Weisella sp., Streptococcus sp. and Bacillus sp. after LAF. Clostridium sp. emerged after DF, co-existing with LAB. Coupling LAF as a storage method was demonstrated as a novel strategy of FW management for DF, for a wide range of temperatures.