Oriented Fermentation of Food Waste towards High-Value Products: A Review

Qiao Wang, Huan Li, Kai Feng and Jianguo Liu
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Qiao Wang: Shenzhen International Graduate School, Tsinghua University, Shenzhen 518055, China
Huan Li: Shenzhen International Graduate School, Tsinghua University, Shenzhen 518055, China
Kai Feng: Shenzhen International Graduate School, Tsinghua University, Shenzhen 518055, China
Jianguo Liu: Shenzhen International Graduate School, Tsinghua University, Shenzhen 518055, China

Energies, 2020, vol. 13, issue 21, 1-29

Abstract: Food waste has a great potential for resource recovery due to its huge yield and high organic content. Oriented fermentation is a promising method with strong application prospects due to high efficiency, strong robustness, and high-value products. Different fermentation types lead to different products, which can be shifted by adjusting fermentation conditions such as inoculum, pH, oxidation-reduction potential (ORP), organic loading rate (OLR), and nutrients. Compared with other types, lactic acid fermentation has the lowest reliance on artificial intervention. Lactic acid and volatile fatty acids are the common products, and high yield and high purity are the main targets of food waste fermentation. In addition to operational parameters, reactors and processes should be paid more attention to for industrial application. Currently, continuously stirred tank reactors and one-stage processes are used principally for scale-up continuous fermentation of food waste. Electro-fermentation and iron-based or carbon-based additives can improve food waste fermentation, but their mechanisms and application need further investigation. After fermentation, the recovery of target products is a key problem due to the lack of green and economic methods. Precipitation, distillation, extraction, adsorption, and membrane separation can be considered, but the recovery step is still the most expensive in the entire treatment chain. It is expected to develop more efficient fermentation processes and recovery strategies based on food waste composition and market demand.

Keywords: food waste; fermentation; recovery; lactic acid; ethanol; fatty acids (search for similar items in EconPapers)
JEL-codes: Q Q0 Q4 Q40 Q41 Q42 Q43 Q47 Q48 Q49 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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