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Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentation

dc.contributor.authorCaldwell, Aliciaen
dc.contributor.authorSu, Xueqianen
dc.contributor.authorJin, Qingen
dc.contributor.authorHemphill, Phylliciaen
dc.contributor.authorJaha, Doaaen
dc.contributor.authorNard, Soneciaen
dc.contributor.authorTiriveedhi, Venkataswarupen
dc.contributor.authorHuang, Haiboen
dc.contributor.authorOHair, Joshuaen
dc.date.accessioned2024-02-13T20:03:31Zen
dc.date.available2024-02-13T20:03:31Zen
dc.date.issued2024-01-31en
dc.date.updated2024-02-09T15:06:33Zen
dc.description.abstractFood waste is a major issue that is increasingly affecting our environment. More than one-third of food is wasted, resulting in over $400 billion in losses to the U.S. economy. While composting and other small recycling practices are encouraged from person-to-person, it is not enough to balance the net loss of 80 million tons per year. Currently, one of the most promising routes for reducing food waste is through microbial fermentation, which can convert the waste into valuable bioproducts. Among the compounds produced from fermentation, 2,3-butanediol (2,3-BDO) has gained interest recently due to its molecular structure as a building block for many other derivatives used in perfumes, synthetic rubber, fumigants, antifreeze agents, fuel additives, and pharmaceuticals. Waste feedstocks, such as food waste, are a potential source of renewable energy due to their lack of cost and availability. Food waste also possesses microbial requirements for growth such as carbohydrates, proteins, fats, and more. However, food waste is highly inconsistent and the variability in composition may hinder its ability to be a stable source for bioproducts such as 2,3-BDO. This current study focuses specifically on post-consumer food waste and how 2,3-BDO can be produced through a non-model organism, <i>Bacillus licheniformis</i> YNP5-TSU during non-sterile fermentation. From the dining hall at Tennessee State University, 13 food waste samples were collected over a 6-month period and the compositional analysis was performed. On average, these samples consisted of fat (19.7%), protein (18.7%), ash (4.8%), fiber (3.4%), starch (27.1%), and soluble sugars (20.9%) on a dry basis with an average moisture content of 34.7%. Food waste samples were also assessed for their potential production of 2,3-BDO during non-sterile thermophilic fermentation, resulting in a max titer of 12.12 g/L and a 33% g/g yield of 2,3-BDO/carbohydrates. These findings are promising and can lead to the better understanding of food waste as a defined feedstock for 2,3-BDO and other fermentation end-products.en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationCaldwell, A.; Su, X.; Jin, Q.; Hemphill, P.; Jaha, D.; Nard, S.; Tiriveedhi, V.; Huang, H.; OHair, J. Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentation. Foods 2024, 13, 452.en
dc.identifier.doihttps://doi.org/10.3390/foods13030452en
dc.identifier.urihttps://hdl.handle.net/10919/117992en
dc.language.isoenen
dc.publisherMDPIen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectfood wasteen
dc.subjectmicrobial fermentationen
dc.subject2,3-butanediolen
dc.subject2,3-BDen
dc.subject2,3-BDOen
dc.subjectthermophilesen
dc.subjectbiofuelen
dc.subjectbioproductsen
dc.subjectrenewable feedstocken
dc.subjectnon-sterileen
dc.subjectnon-model organismen
dc.titleFood Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentationen
dc.title.serialFoodsen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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