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Keywords = grape stalks’ pellets

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17 pages, 2284 KB  
Article
Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile
by María Carla Groff, Sandra Edith Noriega, Rocío Mariel Gil, Nadia Pantano and Gustavo Scaglia
Fermentation 2024, 10(2), 101; https://doi.org/10.3390/fermentation10020101 - 8 Feb 2024
Cited by 8 | Viewed by 3256
Abstract
Lactic acid is widely used in the food industry. It can be produced via chemical synthesis or biotechnological pathways by using renewable resources as substrates. The main challenge of sustainable production lies in reaching productivities and yields that allow for their industrial production. [...] Read more.
Lactic acid is widely used in the food industry. It can be produced via chemical synthesis or biotechnological pathways by using renewable resources as substrates. The main challenge of sustainable production lies in reaching productivities and yields that allow for their industrial production. In this case, the application of process engineering becomes a crucial tool to improve the performance of bioprocesses. In this work, we performed the solid-state fermentation of grape stalk using Rhizopus oryzae NCIM 1299 to obtain lactic acid, employing three different temperatures (22, 35, and 40 °C) and a relative humidity of 50%. The Logistic and First-Order Plus Dead Time models were adjusted for fungal biomass growth, and the Luedeking and Piret with Delay Time model was used for lactic acid production, obtaining higher R2 values in all cases. At 40 °C, it was observed that Rhizopus oryzae grew in pellet form, resulting in an increase in lactic acid productivity. In this context, the effect of temperature on the kinetic parameters was evaluated with a polynomial correlation. Finally, using this correlation, a smooth and continuous optimal temperature profile was obtained by a dynamic optimization method, improving the final lactic acid concentration by 53%. Full article
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31 pages, 2046 KB  
Review
Obtaining Value from Wine Wastes: Paving the Way for Sustainable Development
by Dmitry Evtuguin, José P. S. Aniceto, Rita Marques, Inês Portugal, Carlos M. Silva, Luísa S. Serafim and Ana M. R. B. Xavier
Fermentation 2024, 10(1), 24; https://doi.org/10.3390/fermentation10010024 - 28 Dec 2023
Cited by 9 | Viewed by 5194
Abstract
Winemaking is one of the main Portuguese industries and has significantly grown in recent years, thus increasing the quantity of obtained residues. These wastes have a complex chemical composition and structure, and, for this reason, their treatment and valorisation are simultaneously a challenge [...] Read more.
Winemaking is one of the main Portuguese industries and has significantly grown in recent years, thus increasing the quantity of obtained residues. These wastes have a complex chemical composition and structure, and, for this reason, their treatment and valorisation are simultaneously a challenge and an opportunity. After an overview of the wine industry and its wastes, this article intends to review the different solid winemaking wastes, highlighting their chemical composition and structural characteristics, as well as their main potential applications. These wastes, such as grape stalks, can be directly applied as a source of bioenergy in the form of pellets or subjected to chemical/biological processing, resulting in valuable food additives, materials, or chemicals. Grape seeds provide food grade oil with potential biomedical applications. Grape skins are a promising source of biologically active substances. The sugar fraction of grape pomace can be biologically converted to a wide variety of bioproducts, like bioethanol, biogas, polyhydroxyalkanoates, and bacterial cellulose. The integration of the different processes into a biorefinery is also discussed, considering the characteristics of the Portuguese wine industry and pointing out solutions to valorise their wastes. Full article
(This article belongs to the Special Issue Food Wastes: Feedstock for Value-Added Products: 5th Edition)
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