Effects of zero-valent iron and magnetite on ethanol and lactic acid production in the anaerobic fermentation of food waste

Abstract

With the increasing global concern about food waste management, finding efficient ways to convert it into valuable products is crucial. The addition of zero-valent iron and magnetite to enhance ethanol and lactic acid fermentation yields from food waste emerges as a potential solution. This study compared the effects of 50-nm and 500-nm particle sizes of zero-valent iron and magnetite on ethanol and lactic acid fermentation and analyzed the mechanism of action from the perspective of organic matter material transformation and microbiology. The experimental results showed that 500-nm particle size magnetite and zero-valent iron could promote the hydrolysis of polysaccharides and proteins. 500-nm particle size magnetite could increase ethanol production (1.4-fold of the control), while 500-nm particle size zero-valent iron could increase lactic acid production (2.8-fold of the control). Metagenomic analysis showed that 500-nm magnetite increased the abundance of genes for amino acid metabolic functions, while 500-nm zero-valent iron increased the abundance of glycoside hydrolase genes (1.3-fold of the control). It's worth noting that while these findings are promising, they are based on controlled experimental conditions, and real-world applications may vary. his research not only offers a novel approach to augmenting anaerobic fermentation yields but also contributes to sustainable food waste management practices, potentially reducing environmental impacts and creating valuable products.