Lactate is a key intermediate during anaerobic digestion of carbohydrates;however, it fails to receive significant consideration in biogas plants. We examined the influence of lactic acid on biogas production. Two com...Lactate is a key intermediate during anaerobic digestion of carbohydrates;however, it fails to receive significant consideration in biogas plants. We examined the influence of lactic acid on biogas production. Two commonly used feeds, fresh maize and maize silage, were selected as substrates due to their difference in lactic acid contents. Additionally, inocula from an agriculture-based biogas plant, a waste water treatment plant and a standardised laboratory reactor were selected to investigate the impact of starter culture on the process. Experiments demonstrated increased total biogas yield of up to 45% in the lactate-rich maize silage over the lactate-devoid fresh maize, but only in cases where the starting inocula had been previously exposed to lactic acid. Our findings suggest lactic acid is a significant intermediate in biogas production and merits consideration. Additionally, the ability of the starter inoculum to utilize lactic acid is an important factor in process optimization and enhanced biogas production.展开更多
To improve the process of “Attiéké” production by the standardization of the traditional inoculums, the effects of inoculums amount (6%, 8%, 10% and 12%) and fermentation time (6, 12 and 18 h) were studied...To improve the process of “Attiéké” production by the standardization of the traditional inoculums, the effects of inoculums amount (6%, 8%, 10% and 12%) and fermentation time (6, 12 and 18 h) were studied and analyzed for their microbiological and sensory qualities using standard analytical procedures. The microbial analysis showed that Lactobacillus species (9.14 Log cfu/g) as the most important popular microorganism in the paste, followed by enterococci (7.64 Log ufc/g) species, yeasts and moulds (7.30 Log cfu/g) respectively. Sensory analysis revealed significant effects (p < 0.05), of inoculums quantity and fermentation time on the “Attiéké” quality. “Attiéké” obtained with 10% inoculums and after 12 hours of fermentation was identified as the optical inoculums amount and time for “Attiéké” production. The importance of traditional starter inoculums in “Attiéké” processing could be necessary to standardization at small and industrial scale the process of production.展开更多
文摘Lactate is a key intermediate during anaerobic digestion of carbohydrates;however, it fails to receive significant consideration in biogas plants. We examined the influence of lactic acid on biogas production. Two commonly used feeds, fresh maize and maize silage, were selected as substrates due to their difference in lactic acid contents. Additionally, inocula from an agriculture-based biogas plant, a waste water treatment plant and a standardised laboratory reactor were selected to investigate the impact of starter culture on the process. Experiments demonstrated increased total biogas yield of up to 45% in the lactate-rich maize silage over the lactate-devoid fresh maize, but only in cases where the starting inocula had been previously exposed to lactic acid. Our findings suggest lactic acid is a significant intermediate in biogas production and merits consideration. Additionally, the ability of the starter inoculum to utilize lactic acid is an important factor in process optimization and enhanced biogas production.
文摘To improve the process of “Attiéké” production by the standardization of the traditional inoculums, the effects of inoculums amount (6%, 8%, 10% and 12%) and fermentation time (6, 12 and 18 h) were studied and analyzed for their microbiological and sensory qualities using standard analytical procedures. The microbial analysis showed that Lactobacillus species (9.14 Log cfu/g) as the most important popular microorganism in the paste, followed by enterococci (7.64 Log ufc/g) species, yeasts and moulds (7.30 Log cfu/g) respectively. Sensory analysis revealed significant effects (p < 0.05), of inoculums quantity and fermentation time on the “Attiéké” quality. “Attiéké” obtained with 10% inoculums and after 12 hours of fermentation was identified as the optical inoculums amount and time for “Attiéké” production. The importance of traditional starter inoculums in “Attiéké” processing could be necessary to standardization at small and industrial scale the process of production.
