Anaerobic fermentation of peanut meal to produce even-chain volatile fatty acids using Saccharomyces cerevisiae inoculum

Abstract

ABSTRACT In this study, the effects of inoculating Saccharomyces cerevisiae (S. cerevisiae) on the production of volatile fatty acids (VFAs) via anaerobic fermentation of organic solid waste peanut meal were investigated. At 35°C (temperature of the medium), inoculums consisting of six different S. cerevisiae-peanut meal ratios were used in sequencing batch anaerobic fermentation, and the changes in VFA, protein, glycogen, pH, , and soluble chemical oxygen demand (SCOD) levels during the fermentation process were studied. Results showed that after inoculation with S. cerevisiae, the anaerobic fermentation of peanut meal mainly produced even-chain VFAs (acetic acid and n-butyric acid); in the early stage of fermentation, inoculation of S. cerevisiae enhanced protein dissolution efficiency and degradation rate, and completely degraded soluble glycogen. The utilization ratio of the protein and soluble glycogen improved. Analysis of significant difference showed that compared to the peanut meal control, the experimental group correlated significantly with the VFAs. The VFA obtained with the inoculum: peanut meal ratio of 0.15 g g−1 was mainly acetic acid, with peak concentration of 10,797.09 mg L−1, which was 1.82 times higher than that obtained with only the peanut meal fermentation. Response surface methodology predicted that the inoculation ratio was 0.15 g g−1, and the effect of producing VFAs was the best when the fermentation time was 8.63d. The results showed that S. cerevisiae inoculation may improve VFA production and increase the proportion of even acids.