Volatile Fatty Acids Production from Mandarin Orange Peel in an Acidogenic Fermentation

概要

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An acidogenic microbial population could be acclimated so as to anaerobically convert mandarin orange peel into volatile fatty acids. To eliminate methanogenic bacteria from the original digestion sludge, semi-continuous cultures were carried out at a relatively high dilution rate, 1.0 day^<-1>, as a function of cultural pH under anaerobic conditions. The volatiles produced from dried orange peel were maximum at pH 8 and volatile yields from 27 g of the dried peel were formic acid, 2.1; acetic acid, 5.8; propionic acid, 0.8; butyric acid, 1.8; methanol, 0.5,and ethanol, 0.8 g/l without evolution of methane.In a series of acidogenic fermentations at various dilution rates between 0.3 and 4.8 day^<-1> at optimum pH 8,the maximum productivity of the volatiles reached 32 g/l/day at the dilution rate of 2.9 day^<-1> and the peel loading rate of 78 g/l/day. With these culture conditions, 34 and 11% of the peel carbon could be respectively converted into volatiles and bacterial cells but 22% still remained as a residual solid.
公益社団法人日本生物工学会の論文
1982-10-25