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

Roslan E 1 , Magdalena JA 2 , Mohamed H 3 , Akhiar A 4 , Shamsuddin AH 5 , Carrere H 6 Show all authors , Trably E 6

Affiliations 

  • 1 INRAE, Université de Montpellier, LBE, 102 avenue des Étangs, 11100 Narbonne, France; Department of Mechanical Engineering, College of Engineering, Universiti Tenaga Nasional, 43000 Kajang, Selangor, Malaysia. Electronic address: eqwan@uniten.edu.my
  • 2 INRAE, Université de Montpellier, LBE, 102 avenue des Étangs, 11100 Narbonne, France; Vicerrectorado de Investigación y Transferencia de la Universidad Complutense de Madrid, 28040 Madrid, Spain
  • 3 Institute of Sustainable Energy, Universiti Tenaga Nasional, 43000 Kajang, Selangor, Malaysia; Department of Mechanical Engineering, College of Engineering, Universiti Tenaga Nasional, 43000 Kajang, Selangor, Malaysia
  • 4 Institute of Sustainable Energy, Universiti Tenaga Nasional, 43000 Kajang, Selangor, Malaysia; Centre of Excellence for Water Research and Environmental Sustainability Growth (WAREG), Universiti Malaysia Perlis, 02600 Arau, Perlis, Malaysia
  • 5 Institute of Sustainable Energy, Universiti Tenaga Nasional, 43000 Kajang, Selangor, Malaysia
  • 6 INRAE, Université de Montpellier, LBE, 102 avenue des Étangs, 11100 Narbonne, France
Bioresour Technol, 2023 Jun;378:128985.
PMID: 37001698 DOI: 10.1016/j.biortech.2023.128985

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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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