The role of lipids in fermentative propionate production from the co-fermentation of lipid and food waste

doi:10.1007/s11783-023-1686-0

Front. Environ. Sci. Eng.

2023, Vol. 17

Issue (7) : 86 https://doi.org/10.1007/s11783-023-1686-0

RESEARCH ARTICLE

The role of lipids in fermentative propionate production from the co-fermentation of lipid and food waste

Niyou Xu^1,², Ting Chen^1,², Jun Yin^1,²(

)

¹. School of Environmental Science and Engineering, Zhejiang Gongshang University, Hangzhou 310012, China
². Zhejiang Provincial Key Laboratory of Solid Waste Treatment and Recycling, Hangzhou 310012, China

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Abstract

● Lipid can promote PA production on a target from food waste.

● PA productivity reached 6.23 g/(L∙d) from co-fermentation of lipid and food waste.

● Lipid promoted the hydrolysis and utilization of protein in food waste.

● Prevotella , Veillonella and norank _f _Propioni bacteriaceae were enriched.

● Main pathway of PA production was the succinate pathway.

Food waste (FW) is a promising renewable low-cost biomass substrate for enhancing the economic feasibility of fermentative propionate production. Although lipids, a common component of food waste, can be used as a carbon source to enhance the production of volatile fatty acids (VFAs) during co-fermentation, few studies have evaluated the potential for directional propionate production from the co-fermentation of lipids and FW. In this study, co-fermentation experiments were conducted using different combinations of lipids and FW for VFA production. The contributions of lipids and FW to propionate production, hydrolysis of substrates, and microbial composition during co-fermentation were evaluated. The results revealed that lipids shifted the fermentation type of FW from butyric to propionic acid fermentation. Based on the estimated propionate production kinetic parameters, the maximum propionate productivity increased significantly with an increase in lipid content, reaching 6.23 g propionate/(L∙d) at a lipid content of 50%. Propionate-producing bacteria Prevotella, Veillonella, and norank_f_Propionibacteriaceae were enriched in the presence of lipids, and the succinate pathway was identified as a prominent fermentation route for propionate production. Moreover, the Kyoto Encyclopedia of Genes and Genomes functional annotation revealed that the expression of functional genes associated with amino acid metabolism was enhanced by the presence of lipids. Collectively, these findings will contribute to gaining a better understanding of targeted propionate production from FW.

Keywords Acidogenic fermentation Microbial community Volatile fatty acid Propionate Food waste Lipid

Corresponding Author(s): Jun Yin

Issue Date: 13 February 2023

Cite this article:

Niyou Xu,Ting Chen,Jun Yin. The role of lipids in fermentative propionate production from the co-fermentation of lipid and food waste[J]. Front. Environ. Sci. Eng., 2023, 17(7): 86.

URL:

https://academic.hep.com.cn/fese/EN/10.1007/s11783-023-1686-0
https://academic.hep.com.cn/fese/EN/Y2023/V17/I7/86

Fig.1 Variation of VFAs concentration with different lipid contents during acidogenic fermentation. VFA production (a); VFA composition at the highest VFA production (b).

Tab.1 Kinetic parameters and PA productivity obtained from the first-order rate equation and modified Gompertz model

Fig.2 Changes in concentrations of soluble protein (a); ammonia nitrogen yield (b) with different combinations of FW and lipid during acidogenic fermentation; nitrogen distribution at the end of fermentation (c). BSA conversion rate (d); ammonia nitrogen yield (e) with different combinations of BSA and lipid during acidogenic fermentation.

Fig.3 Composition changes of LCFA in experimental group with different lipid contents.

Fig.4 Comparison of the relative abundances of the bacterial communities during the fermentation process. (a) Dominant phyla; (b) dominant genera.

Fig.5 Relative abundance of main bacterial genera in all groups. (a) Prevotella, (b) Veillonella, (c) Norank_f_Propionibacteriaceae, (d) Lactococcus.

Fig.6 Effects of lipid on the related enzymes of acrylate pathway (a), succinate pathway (b); threonine and methionine catabolic pathway ((c) and (d)).

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