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

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dc.citedby14
dc.contributor.authorRoslan E.en_US
dc.contributor.authorMagdalena J.A.en_US
dc.contributor.authorMohamed H.en_US
dc.contributor.authorAkhiar A.en_US
dc.contributor.authorShamsuddin A.H.en_US
dc.contributor.authorCarrere H.en_US
dc.contributor.authorTrably E.en_US
dc.contributor.authorid57189299886en_US
dc.contributor.authorid57201977815en_US
dc.contributor.authorid57136356100en_US
dc.contributor.authorid57192410921en_US
dc.contributor.authorid35779071900en_US
dc.contributor.authorid7003438084en_US
dc.contributor.authorid6506445171en_US
dc.date.accessioned2024-10-14T03:18:16Z
dc.date.available2024-10-14T03:18:16Z
dc.date.issued2023
dc.description.abstractThis 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. � 2023 Elsevier Ltden_US
dc.description.natureFinalen_US
dc.identifier.ArtNo128985
dc.identifier.doi10.1016/j.biortech.2023.128985
dc.identifier.scopus2-s2.0-85151819906
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85151819906&doi=10.1016%2fj.biortech.2023.128985&partnerID=40&md5=4d982278d64a67353d00d72918ade7ba
dc.identifier.urihttps://irepository.uniten.edu.my/handle/123456789/34172
dc.identifier.volume378
dc.publisherElsevier Ltden_US
dc.relation.ispartofAll Open Access
dc.relation.ispartofGreen Open Access
dc.sourceScopus
dc.sourcetitleBioresource Technology
dc.subjectBiohydrogen
dc.subjectDark fermentation
dc.subjectEnergy
dc.subjectLactic acid fermentation
dc.subjectMixed culture
dc.subjectFermentation
dc.subjectFood
dc.subjectHydrogen
dc.subjectLactic Acid
dc.subjectMicrobiota
dc.subjectRefuse Disposal
dc.subjectTemperature
dc.subjectBacteriology
dc.subjectFood storage
dc.subjectHydrogen production
dc.subjectHydrogen storage
dc.subjectLactic acid
dc.subjectMetabolites
dc.subjectalcohol
dc.subjecthydrogen
dc.subjectlactic acid
dc.subjectBio-hydrogen
dc.subjectBio-hydrogen production
dc.subjectBiological hydrogen
dc.subjectDark fermentation
dc.subjectEnergy
dc.subjectFood waste
dc.subjectLactic acid bacteria
dc.subjectLactic acid fermentation
dc.subjectMixed cultures
dc.subjectStorage temperatures
dc.subjectbacterium
dc.subjectfermentation
dc.subjectfood waste
dc.subjectmicrobial community
dc.subjecttemperature gradient
dc.subjectArticle
dc.subjectBacillus
dc.subjectClostridium
dc.subjectcontrolled study
dc.subjectfermentative hydrogen production
dc.subjectfood storage
dc.subjectfood waste
dc.subjectlactic acid bacterium
dc.subjectlactic acid fermentation
dc.subjectLactobacillus
dc.subjectLactococcus
dc.subjectmicrobial community
dc.subjectnonhuman
dc.subjectstorage temperature
dc.subjectStreptococcus
dc.subjectfermentation
dc.subjectfood
dc.subjectmetabolism
dc.subjectmicroflora
dc.subjecttemperature
dc.subjectwaste disposal
dc.subjectFermentation
dc.titleLactic acid fermentation of food waste as storage method prior to biohydrogen production: Effect of storage temperature on biohydrogen potential and microbial communitiesen_US
dc.typeArticleen_US
dspace.entity.typePublication
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