Anaerobic Digestion Technology for the Transformation and Utilization of Organic Wastes

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".

Deadline for manuscript submissions: 15 July 2024 | Viewed by 1286

Special Issue Editor

College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
Interests: bioelectrochemical system; electro-fermentation; wastewater treatment; biomass recycling use; bacterial quorum sensing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Global environmental crises and resource shortages pose a huge challenge to the development of human society. On the one hand, organic wastes contain rich resources, such as biomass, sludge, wastewater, plastic, etc. On the other hand, if these organic wastes are not well-disposed, they will cause serious problems for the environment. Anaerobic digestion (AD) has been widely used to treat organic wastes for bioenergy and biochemical production. A variety of valuable products have been generated using AD, including methane, hydrogen, electricity, organic acids, alcohols, amino acids, biopolymers, etc. Thus, efficient AD technology for organic waste transformation and utilization shows great potential in the improvement of social energy structures, carbon emission reduction, and environmental protection. Exploring novel AD techniques and understanding the underling mechanisms of this system is of great significance to improve AD efficiency. It has the capability to change future fuel and chemical markets, and will help to construct a low-carbon society and economy.

This Special Issue will publish both recent research results and review papers on the fundamental and upscaling aspects of AD technology for the transformation and utilization of organic wastes, including, but not limited to, stimulation strategies, applied microbial cultures, substrates and products, reactor design, and industrial process control in AD.

Dr. Xiayuan Wu
Guest Editor

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

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Keywords

  • anaerobic digestion
  • organic wastes
  • nanomaterials
  • electro-fermentation
  • biofuels
  • biochemicals
  • low-carbon economy
  • synthetic biology
  • quorum sensing
  • pollutant transformation

Published Papers (1 paper)

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Review

23 pages, 1983 KiB  
Review
Role of Microbial Fermentation in the Bio-Production of Food Aroma Compounds from Vegetable Waste
by Francesca Melini and Valentina Melini
Fermentation 2024, 10(3), 132; https://doi.org/10.3390/fermentation10030132 - 28 Feb 2024
Viewed by 1016
Abstract
Flavour is a key driver of consumer preferences and acceptability of foods, and the food industry has made food aroma compounds a crucial area of research. At present, about 80% of food aroma compounds are produced by chemical synthesis; however, alternative production approaches [...] Read more.
Flavour is a key driver of consumer preferences and acceptability of foods, and the food industry has made food aroma compounds a crucial area of research. At present, about 80% of food aroma compounds are produced by chemical synthesis; however, alternative production approaches have been explored to meet consumers’ demand for “clean label” food products and “natural” aromas. Bio-production of food aroma compounds from vegetable wastes through fermentation has emerged as a promising alternative. This review showed that fungi and yeasts, and also lactic acid bacteria, can be used to produce aroma compounds through the fermentation of vegetable waste. The produced compounds were mostly responsible for sweet, fruity, and floral notes. Other molecules imparting cheesy/buttery, creamy, green, herbal, grass notes were also obtained through the fermentation of vegetable food waste. Substrates varied from agricultural waste such as rice bran to by-products and waste from the fruit supply chain, in particular pomace, peels, pods. During the study, challenges and limitations for the scale-up of the process emerged. The production of aromas is still strongly strain and waste dependent. Certain aspects thus still require attention to avoid that a joint occurrence of technical challenges may cause the failure of the process. Full article
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