Fermentation pH Research Articles

Life cycle assessment of fermentative production of lactic acid from bread waste based on process modelling using pinch technology

Bread waste (BW), a rich source of fermentable carbohydrates, has the potential to be a sustainable feedstock for the production of lactic acid (LA). In our previous work, the LA concentration of 155.4 g/L was achieved from BW via enzymatic hydrolysis, which was followed by a techno-economic analysis of the bioprocess. This work evaluates the relative environmental performance of two scenarios - neutral and low pH fermentation processes for polymer-grade LA production from BW using a cradle-to-gate life cycle assessment (LCA). The LCA was based on an industrial-scale biorefinery process handling 100 metric tons BW per day modelled using Aspen Plus. The LCA results depicted that wastewater from anaerobic digestion (AD) (42.3–51 %) and cooling water utility (34.6–39.5 %), majorly from esterification, were the critical environmental hotspots for LA production. Low pH fermentation yielded the best results compared to neutral pH fermentation, with 11.4–11.5 % reduction in the overall environmental footprint. Moreover, process integration by pinch technology, which enhanced thermal efficiency and heat recovery within the process, led to a further reduction in the impacts by 7.2–7.34 %. Scenario and sensitivity analyses depicted that substituting ultrapure water with completely softened water and sustainable management of AD wastewater could further improve the environmental performance of the processes.

High quality de novo genome assembly of the non-conventional yeast Kazachstania bulderi describes a potential low pH production host for biorefineries

Kazachstania bulderi is a non-conventional yeast species able to grow efficiently on glucose and δ-gluconolactone at low pH. These unique traits make K. bulderi an ideal candidate for use in sustainable biotechnology processes including low pH fermentations and the production of green chemicals including organic acids. To accelerate strain development with this species, detailed information of its genetics is needed. Here, by employing long read sequencing we report a high-quality phased genome assembly for three strains of K. bulderi species, including the type strain. The sequences were assembled into 12 chromosomes with a total length of 14 Mb, and the genome was fully annotated at structural and functional levels, including allelic and structural variants, ribosomal array and mating type locus. This high-quality reference genome provides a resource to advance our fundamental knowledge of biotechnologically relevant non-conventional yeasts and to support the development of genetic tools for manipulating such strains towards their use as production hosts in biotechnological processes.

Biodigestion of easily-acidifying cheese whey in a sequential fermentative-methanogenic process: Strategies for boosting energy production and minimizing alkalinization costs

The biodigestion of cheese whey towards enhanced bioenergy production still challenges researchers, considering incipient biohydrogen (bioH2) production during fermentation and the great dependence on an efficient (usually high-cost) alkalinization strategy to achieve high and stable methane production. Using a sequential fermentative-methanogenic process in fixed-film reactors, this study assessed strategies to boost bioH2 production (pH control at ca. 5.5 + prevention of biomass accumulation) and achieve a low-cost stable methanogenic process (replacing NaHCO3 dosing by effluent recirculation and further eliminating any alkalinization approaches). Maintaining fermentation pH values between 5.0 and 5.5 favored bioH2 and butyrate production, but the enhanced establishment of homoacetogenesis (accounting for 70–100 % of the acetate produced) associated with the selective removal of hydrogen-producing bacteria in biomass discharges resulted in a marked unstable hydrogenogenic activity. Processing fermented cheese whey without applying any alkalinization strategy in methanogenesis was further demonstrated to be technically feasible at an OLR of 5.0 kg COD m−3 d−1. COD removal (70–75 %) and the methane yield (150–170 NmL CH4 g−1COD) were equivalent regardless of the alkalinization (NaHCO3 dosing or effluent recirculation) or non-alkalinization approach. However, the alkalinization-derived production cost of methane was reduced from 1.55 USD Nm−3CH4 to zero when fully removing NaHCO3.

PRODUCTION AND CHARACTERIZATION OF DEXTRAN BIOSYNTHESIZING GLUCOSYLTRANSFERASE FROM L. MESENETEROIDES KIBGE-IB40

Exploration of biodiversity led towards the development of commercially important biological metabolites. This study focus on the molecular characterization of dextransucrase biosynthezing lactic acid bacterial strain, L. mesenteroides KIBGE-IB40. Fermentation system was designed to optimize the crucial production parameters of the biosynthesis of dextransucrase by L. mesenteroides. Data acquired from the experimental analysis revealed a significant increase of about 1.69-fold in enzyme titer from 67.13 DSU/ml to 114.04 DSU/ml. The optimum fermentation conditions were found to be fermentation time, 18 hours; fermentation temperature, 25°C; fermentation pH, 7.5. Structural analysis of purified dextran was performed. The morphological analysis of dextran by SEM revealed a porous structure of the polysaccharide. FTIR analysis demonstrates the functional group analysis of the polymer. The significant increase in dextransucrase yield demonstrates the crucial impact of fermentation conditions on the metabolic properties of microbial cells. The obtained results demonstrate a practical approach for the commercial application of L. mesenteroides KIBGE-IB40 dextransucrase in food and other industrial sectors.

The Effect of Dietary Fermented Grape Pomace Supplementation on In Vitro Total Gas and Methane Production, Digestibility, and Rumen Fermentation

The aim of this study comprises the effect of fermented grape pomace (FGP) in experimental total mixed rations (TMR) at different rates (0, 7.5%, 15%, and 22.5%) on the in vitro cumulative gas production (6th, 12th, 18th and 24th hours), methane production, ruminal fermentation values, pH and ammonia-nitrogen and straight and branched short-chain fatty acids (SCFA and BCFA) concentration. The method of in vitro total gas production was carried out in glass syringes. Ruminal in vitro methane production linearly decreased by adding up to 22.5% FGP in experimental TMR (p < 0.05). The molarities of acetic, propionic, butyric, and valeric acids in the in vitro fermentation fluid linearly decreased with the addition of FGP to TMR (p < 0.05). FGP up to 22.5% in experimental TMRs decreased the molarity of iso-valeric acid and iso-butyric acid from BSCFAs (p < 0.05). As a result, it was concluded that the use of FGP, containing a low level of total condensed tannins (TCTs), up to 22.5% in the experimental TMR based on dry matter (DM) did not adversely affect the in vitro ruminal fermentation value and had an anti-methanogenic effect. In addition, some SCFA (acetic, propionic, butyric, and valeric acids) molarities and iso-acid BSCFA (iso-butyric and iso-valeric acid) did not change up to 15% rate of FGP in the ration. Still, these values decreased by using a 22% rate of FGP. The dose-dependent effect of FGP on ruminal iso-acids has been associated with the ability of TCTs to inhibit ruminal protein degradation partially.

Model construction and optimization for raising the concentration of industrial bioethanol production by using a data-driven ANN model

This work aims to model and predict the bioethanol produced from a conventional fermentation process. An industrial dataset was obtained from a sugar mill in India. These datasets comprised a total of 1300 experimental values acquired from a total 100 days of production of the sugar mill in the year 2021. Using this data, a framework based on deep learning Artificial Neural Network (ANN) technique model was developed and validated with the test data. Specifically, the normalized dataset was passed through an ANN model consisting of one input layer, two hidden layers and one output layer, and the percent model error calculated by using average absolute deviation metric and was found to be 4.48 and 1.99% for training and testing data, respectively. The optimization of the process variables was performed for the first time using a data synthesis technique in which the normalized dataset was first synthesized and then passed through an ANN model to get an optimized input variable set for an increase in bioethanol concentration (BEC) in the final product by 1°GL. The operating parameters which significantly influenced the BEC are concentration of cell in pre-fermentation (PFM), water fermentation pH (WFMpH), and water fermentation hardness (WFH). An increase of 8.45% in BEC was obtained for Sugar mill, India.

T-S Fuzzy Algorithm Optimized by Genetic Algorithm for Dry Fermentation pH Control

In the process of anaerobic dry fermentation to produce biogas, maintaining a suitable pH in the environment is more conducive to the degradation of crop straw. When the pH in the fermentation environment is too low, the process of anaerobic digestion by anaerobic bacteria is inhibited. Therefore, it is necessary to quickly adjust the pH. In this work, we studied the control technology of a pH regulation system and then constructed a T-S fuzzy controller. Upon simplifying the T-S fuzzy controller, the system delay time was reduced, and two genetic algorithms with different fitness performance indicators were used to optimize the T-S fuzzy control. The simulation experiment in this study was designed through simulation software, and the results show that the improved control method has a fast regulation ability. Finally, on-site experiments were conducted using the four control methods under the acidification conditions set in the experimental device. The results show that the control method used in this study to improve performance by integrating the error sum of squares has a short control time and small oscillation and overshoot, and it can better regulate the environmental pH to achieve appropriate conditions when acidification occurs during anaerobic dry fermentation.

Silkworm Pupae Coupled with Glucose Control pH Mediates GABA Hyperproduction by Lactobacillus hilgardii

γ-Aminobutyric acid (GABA) is a ubiquitous nonprotein amino acid that has multiple physiological functions and has received significant attention in the pharmaceutical and food industries. Although there are many GABA-producing bacteria, the high cost of strain cultivation limits its food additive and pharmaceutical raw material application. In our study, Lactobacillus hilgardii GZ2, a novel GABA-producing strain, was investigated. We attempted to replace nitrogen sources with silkworm pupae, the waste resource of the silk reeling industry, in GYP complex medium. The GABA titer reached 33.2 g/L by using 10 g/L silkworm pupae meal instead of tryptone. Meanwhile, the pH of fermentation was automatically controlled by adjusting the addition of glucose and monosodium glutamate. Finally, the highest GABA yield and productivity were 229.3 g/L and 3.2 g/L/h in L. hilgardii when silkworm pupae meal was replaced with tryptone combined with glucose and monosodium glutamate feeding. By utilizing the waste resource to reduce the cost of the nitrogen source and automatically controlling the pH in L. hilgardii, a hyper titer and productivity of GABA was generated for applications in the food and pharmaceutical industries.

Medium chain fatty acids production from anaerobic fermentation of food wastes: The role of fermentation pH in metabolic pathways

Using food waste (FW) as a sustainable feedstock for the production of valuable medium-chain fatty acids (MCFAs) would alleviate greenhouse gas emissions while allowing the efficient recovery of carbon contained in this biowaste. The fermentation pH is a crucial factor controlling the type and yields of the MCFAs derived from FW-fed fermentation by steering the biological reactions involved. However, the mechanism shifts that occur at varying pH values are not well understood. Therefore, this study assessed the potential role of fermentation pH (i.e., 5, 7, and 10) on the carbon recovery from FW as MCFAs and the associated mechanisms. Predominantly MCFAs (5.52 g COD/L) were synthesized at pH 5 with caproate formed as the main high-value product. Abundant but a bit fewer MCFAs (1.08 g COD/L) were yielded at pH 7, in which caproate also was the prevalent MCFAs. However, no obvious MCFAs were synthesized under pH 10. The pH also drove the change of key microbial communities that served as chain elongators, which were maximally enriched at pH 5 but were scarce at pH 10. More importantly, mildly acidic pH (i.e., 5) drove less ethanol oxidization, ensuring the effective usage of electron donor for higher MCFAs yield. This study revealed how pH steers the metabolic pathways of MCFAs production from FW in open-culture anaerobic fermentation from a metagenomic viewpoint.

Determination of the Effects of Grape Pomace Addition to Sorghum Sudan Grass on Silage Quality

The aim of this study was to determine the silage quality and in situ degradability of silages prepared with addition of grape pomace into variety of sorghum-sudan grass as rapid fermentable carbohydrate source. Grape pomace obtained at the region was ensiled with sorghum- sudan grass grown at Keskin Fodder Plants Production and Processing Facility at same period at the levels of 0, 10, 20 and 40%. Glass jars (1L) were used for ensiling of silages. Four silage samples were prepared for each treatment groups. After 45 days of ensiling, silage samples were opened and pH, organic acid, nutrient contents, and in situ degradation levels were determined. Among silage fermentation parameters, pH and volatile fatty acid concentrations did not differ among silage prepared from different sorghum-sudan grass varieties (P>0.05), grape pomace significantly increased the pH of sorghum-sudan grass silages and decreased lactic acid concentrations of sorghum-sudan grass silages (P<0.05). Nutrient contents, except CP content, significantly differed between sorghum-sudan grass varieties, addition of grape pomace into sorghum-sudan grass significantly alter the nutrient contents of silages (P<0.05). While in situ OM, NDF and ADF degradabilities were similar between sorghum-sudan grass varieties, addition of grape pomace significantly decreased OM degradability in both sorghum-sudan grass varieties (P<0.05). In conclusion, addition of grape pomace into sorghum-sudan grass up to 40% had some negative effects on silage quality, but it was taught that grape pomace can be utilized as alternatve feedstuffs for ruminants by adding sorghum-sudan grass up to 20%.

The lactate dehydrogenase gene is involved in the growth and metabolism of Lacticaseibacillus paracasei and the production of fermented milk flavor substances.

Lactate dehydrogenase (ldh) in lactic acid bacteria is an important enzyme that is involved in the process of milk fermentation. This study aimed to explore the changes and effects of fermented milk metabolites in mutant strains after knocking out the ldh gene of Lacticaseibacillus paracasei. The ldh mutant ΔAF91_07315 was obtained from L. paracasei using clustered regularly interspaced short palindromic repeats technology, and we determined fermented milk pH, titratable acidity, viable count, and differential metabolites in the different stages of milk fermentation that were identified using metabolomic analysis. The results showed that the growth rate and acidification ability of the mutant strain were lower than those of the wild-type strain before the end of fermentation, and analysis of the differential metabolites showed that lactate, L-cysteine, proline, and intermediate metabolites of phenylalanine, tryptophan, and methionine were downregulated (P < 0.05), which affected the growth initiation rate and acidification ability of the strain. At the end of fermentation (pH 4.5), the fermentation time of the mutant strain was prolonged and all differential metabolites were upregulated (P < 0.05), including amino acids and precursors, acetyl coenzyme A, and other metabolites involved in amino acid and fatty acid synthesis, which are associated with the regulation of fermented milk flavors. In addition, riboflavin was upregulated to promote the growth of the strain and compensate for the growth defects caused by the mutation. Our data established a link between the AF91_07315 gene and strain growth and metabolism and provided a target for the regulation of fermented milk flavor substances.

Valorisation of fresh waste grape through fermentation with different exogenous probiotic inoculants

The disposal of fresh waste grape berries restraining the sustainable development of vineyards. The aims of this study were to evaluate the effects of different exogenous probiotic inoculants on the fermentation of fresh waste grape berries. In the fermentation process, the variations of pH and EC value, chemical characteristics of the fermentation products, as well as the microbial communities' composition were simultaneously observed. In addition, the feasibility of using the fermentation products as chemical fertilizer substitute in agricultural production also has been verified in this study. The results indicated that the different probiotic inoculants has shown clear impacts on the variation trends of pH and EC value in the grape waste fermentation. Lactobacillus casei and Zygosaccharomyces rouxii are ideal probiotics for the fermentation of waste grape, which enhanced the contents of free Aa and other nutrients in fermentation products. Compared with Fn treatment (without exogenous inoculants), the total free Aa contents in Fs (inoculation with Z. rouxii) and Fm (inoculation with L. casei and Z. rouxii mixture) treatments have improved by 199.1% and 325.5%, respectively. The microbial communities’ composition during the fermentation process also been greatly influenced by the different inoculants. At the genus level, Lactobacillus and Pseudomonas were the dominant bacteria, while Saccharomyces and Candida were the dominant fungi in the fermentation. Using the fermentation products as chemical fertilizer substitute has enhanced the quality of Kyoho grape. Compared with traditional chemical fertilization treatment (T1), application with fermented grape waste (T2) has significantly improved VC and soluble solid contents in grape berries by 16.89% and 20.12%, respectively. In conclusion, fermentation with suitable probiotics was an efficient approach for the disposal and recycling of fresh waste grape in vineyards.

Improved Chrysin Production by a Combination of Fermentation Factors and Elicitation from Chaetomium globosum.

Flavonoids encompass a heterogeneous group of secondary metabolites with exceptional health benefits. Chrysin, a natural dihydroxyflavone, possesses numerous bioactive properties, such as anticancer, antioxidative, antidiabetic, anti-inflammatory, etc. However, using traditional sources of chrysin involves extracting honey from plants, which is non-scalable, unsustainable, and depends on several factors, including geography, climatic conditions, and the season, which limits its production at a larger scale. Recently, microbial production of desirable metabolites has garnered attention due to the cost-effectiveness, easy scale-up, sustainability, and low emission of waste. We previously reported for the first time the chrysin-producing marine endophytic fungus Chaetomium globosum, associated with a marine green alga. To extend our understanding of chrysin biosynthesis in C. globosum, in the present study, we have assessed the presence of flavonoid pathway intermediates in C. globosum extracts using LC-MS/MS. The presence of several key metabolites, such as dihydrokaempferol, chalcone, galangin, baicalein, chrysin, p-Coumaroyl-CoA, and p-Cinnamoyl-CoA, indicates the role of flavonoid biosynthesis machinery in the marine fungus. Further, we have aimed to enhance the production of chrysin with three different strategies: (1) optimizing the fermentation parameters, namely, growth medium, incubation time, pH, and temperature; (2) feeding key flavonoid pathway intermediates, i.e., phenylalanine and cinnamic acid; (3) elicitation with biotic elicitors, such as polysaccharide, yeast extract, and abiotic elicitors that include UV radiation, salinity, and metal stress. The combined effect of the optimized parameters resulted in a 97-fold increase in the chrysin yield, resulting in a fungal cell factory. This work reports the first approach for enhanced production of chrysin and can serve as a template for flavonoid production enhancement using marine endophytic fungi.

In vitro gastrointestinal digestion of whole grain noodles supplemented with soluble dietary fiber and their effects on children fecal microbiota

In order to increase children's daily intake of dietary fiber and protein, the effects of soluble dietary fiber (SDF) supplement including high-amylose corn starch (HACS), inulin, fructo-oligosaccharides (FOS), galactose oligosaccharides (GOS), β-glucan (BG), arabinogalactan (AG), arabinoxylan (AX), and xylo-oligosaccharides (XOS) on protein digestion of multigrain noodles and the fecal microbiota of school-age children were evaluated by in vitro digestion and fermentation in this study. The addition of SDF in multigrain noodles retained a high protein content, which is beneficial for children intake. Except HACS and inulin, the addition of other SDFs significantly increased protein hydrolysis (p < 0.05) during gastrointestinal digestion, which will enhance the protein digestion for the children. In addition, noodles (after digestion) containing SDF could reduce fermentation pH, increase short-chain fatty acid levels, and regulate microbiota composition during in vitro fermentation for 24 h. Noodles with HACS resulted in the highest short-chain fatty acids production during fermentation. Noodles containing FOS, GOS and HACS significantly increased the abundance of Bifidobacterium, Lactobacillus and Clostridium-sensu_stricto_1 (p < 0.05) at genus level in fecal microbiota during fermentation. Results indicated that FOS, GOS and HACS are more suitable to be added to multigrain noodles to improve protein and fiber intake for school-age children.

Optimization of the pulp ratio of Ananas comosus, Citrullus lanatus and Psidium guajava and fermentation time in the production of a “fruit brandy”

Brandy, produced by the distillation of wine, is highly consumed in Cameroon, most of which is imported, whereas this region harnesses a vast diversity of fruits, which could be exploited in producing wines and spirits. These fruits have interesting health virtues and are prone to rapid postharvest losses. This study is aimed at producing brandy from a combination of pineapple (Ananas comosus), watermelon (Citrullus lanatus) and guava (Psidium guajava), with an objective to optimize the ratio of fruit pulps and fermentation time in order to produce wine, then brandy of acceptable taste and flavor. A D-optimal 3-component, 1-factor experimental design was used to obtain the best wine formulation to be distilled. The factors retained were: the volumes of Pineapple (A), watermelon (B) and guava (C) and the fermentation time (D) was considered as a process factor. Based on the experimental design using Design Expert 11 software, 24 wine samples were formulated. After statistical analyses, the pH, alcohol content and viscosity were considered for mathematical modeling due to their significant impacts during fermentation (pH and viscosity) and distillation (alcohol content).Optimization for wine production gave a fruit formulation of 69, 19 and 12% of pineapple, watermelon and guava respectively, with a fermentation time of 11 days. Distillation of this wine gave an ethanol output of 72%, from which two distinct Brandy was obtained: one (E1) in which dilution was done with clarified wine, and the second (E2) with distilled water and a roasted bark of Cupressus sempervirens (cypress) added to it. After six weeks of aging at ambient temperature, physicochemical characteristics showed a vitamin C content of 100 and 80 mg/L, polyphenols content of 22.77 and 42.77 mqGAE/100 g, and a titratable acidity of 1.42 and 0.45 meq.g of tartaric acid respectively for E1 and E2. After sensory analysis, brandy sample E1 was preferred.

Surfactant enhances anaerobic fermentative hydrogen sulfide production: Changes in sulfur-containing organics structure and microbial community

The presence of surfactants in waste activated sludge (WAS) system is generally regarded as beneficial to sludge treatment such as enhancing sludge dewatering and improving value-added fermentation products generation. However, in this study, it was firstly found that sodium dodecylbenzene sulfonate (SDBS, a typical surfactant) obviously increased toxic hydrogen sulfide (H2S) gas production from WAS anaerobic fermentation at environmentally relevant concentrations. Experimental results showed that H2S production from WAS significantly increased from 53.24 × 10−3 to 111.25 × 10−3 mg/g volatile suspended solids (VSS) when SDBS level increased from 0 to 30 mg/g total suspended solid (TSS). It was found that SDBS presence destroyed WAS structure and enhanced sulfur containing organics release. SDBS reduced the proportion of α-helix structure, damaged disulfide bridges and protein conformation, and effectively destroyed protein structure. SDBS promoted sulfur containing organics degradation and provided more readily hydrolyzed micro-molecule organics for sulfide production. Microbial analysis showed that SDBS addition enhanced the abundance of functional genes encoding protease, ATP-binding cassette transporters, and amino acids lyase, enhanced the activities and abundance of hydrolytic microbes, thus increased sulfide production from the hydrolysis of sulfur containing organics. Compared with the control, 30 mg/g TSS SDBS increased organic sulfurs hydrolysis and amino acids degradation by 47.1 % and 63.5 %, respectively. Key genes analysis further showed that SDBS addition promoted sulfate transport system and dissimilatory sulfate reduction. SDBS presence also lowered fermentation pH, promoted the chemical equilibrium transformation of sulfide, thus increased H2S gas release.

Co‐production of lipids and carotenoids by Rhodosporidium toruloides from cane molasses using temperature and pH shifting strategies

AbstractThe industrialized production of microbial lipids and carotenoids is facing various challenges including difficulties with microbial strains, fermentation processes, and downstream processing. This study aimed to optimize the fermentation conditions for the efficient co‐production of lipids and carotenoids using Rhodosporidium toruloides. By using temperature and pH fermentation shift strategies, the lipid content was increased by 0.57 times (78.6%), and the carotenoid content was increased by 2.5 times (2.71 mg g−1) in comparison with a control. To reduce the fermentation cost, an inexpensive carbon source, cane molasses, was used to replace nitrogen, phosphorus, and carbon sources. This enabled a maximum lipid content of 68.9% and 2.85 mg g−1 of carotenoids to be obtained. These results provided an efficient method for lipid and carotenoid co‐production, which could provide a basis for the industrial production of microbial lipids and carotenoids.

Prediction of Fermentation Index and pH of Cocoa (Theobroma cacao L.) Beans Based on Color Features (Cut Test) and Partial Least Square Regression Model

Prediction of Fermentation Index and pH of Cocoa (Theobroma cacao L.) Beans Based on Color Features (Cut Test) and Partial Least Square Regression Model

Production of A-Amylase from Aspergillus Tamarii

Abstract: Biotechnology is the exploitation of biochemical potential of the microorganisms for the medical, agricultural and industrial purposes. In processing, either the microorganisms are eliminated to prevent spoilage or they are encouraged to grow resulting in the production of fermented products. This study deals with the operating condition and comparison of enzyme production and purification of α-amylase from mutated and non- mutated Aspergillus tamarii. α- Amylase is an extracellular enzyme which can be produced by Aspergillus tamari using solid state and submerged fermentation. In the submerged fermentation, the α-amylase production was started after 24hrs and the maximum production was achieved after 7 days, but in the solid state fermentation the production was initiated after 3 days and the maximum production is observed after 12 days. The commercial medium used for the α-amylase production is sweet potato soluble starch. The pH for the solid state fermentation should be maintained at 4±0.2 and for the submerged process the pH should be at 7.0±0.2. The maximum yield of enzymes was achieved using submerged fermentation.

Sanitization of Biomass in Agricultural Biogas Plants Depends on the Type of Substrates.

Large-scale pig farming is associated with the production of large amounts of animal excrement, which, after processing into the form of, e.g., slurry, are managed on agricultural land as natural fertilizers. The utilization of pig manure on agricultural land in an excessive and uncontrolled manner may pose a threat to zoonoses due to the significant amounts of potentially pathogenic microorganisms within its content. This study aims to determine the impact of the methane fermentation process carried out in two agricultural biogas plants on the efficiency of sanitization of pig slurry, input biomass, and digestate. The biogas plants differed in terms of the substrate used; one used pig slurry from a maternal (breeding) farm (BP-M), and the other utilized pig slurry from a fattening farm (BP-F). The physicochemical analyses showed that the slurry, input biomass, and digestate from the BP-F were characterized by a significantly higher contents of organic dry matter, ash, and ammonium nitrogen than the slurry, input biomass, and digestate from the BP-M. The parameters of the methane fermentation process, including temperature and pH, reached higher values in the BP-F compared to the BP-M. The microbiological analyses led to the conclusion that the efficiency of sanitization of input biomass, including pig slurry, was significantly higher in the BP-F compared to the BP-M. Due to the above findings, locating biogas plants near pig fattening farms should be recommended.