Treatment of food processing wastes for the production of medium chain fatty acids via chain elongation

Abstract

The production of medium chain fatty acids (MCFAs) through reverse β-oxidation was investigated both on synthetic and real substrates. From preliminary batch tests emerged that caproic acid was maximized under an acetate/ethanol molar ratio of 5:1 at neutral pH. This ratio was then adopted in different semi-continuous tests operating with different amounts of the two reactants. It emerged that the MCFAs yield reached the maximum level of 6.7% when the total molar substrate amount was around 40–45 mmol/d, while the process was inhibited for values higher than 400 mmol/d. Semi-continuous tests using real waste as substrates, namely food waste condensate, cheese whey, and winery wastewater, confirmed the results obtained with the synthetic substrates. Better performances were obtained when an adequate molar ratio of the acetate and the electron-donor compound was naturally present. Therefore, a MCFAs yield of 25% and 10.5% was obtained for condensate of food waste and acidic cheese whey, respectively. Regarding MCFAs composition, caproic acid was the dominant form but small concentrations of octanoic acid were also found in the tests where ethanol was the electron donor (synthetic substrates and food waste condensate). Octanoic acid was not produced in test where lactic acid represented the electron donor molecules (cheese whey). Condensate and synthetic samples were dominated by Pseudoclavibacter caeni with an abundance of 38.19% and 33.38% respectively, while Thomasclavelia (24.13%) and Caproiciproducens (11.68%) was the most representative genus in acidic cheese whey sample.