@misc{10481/102847,
year = {2025},
month = {2},
url = {https://hdl.handle.net/10481/102847},
abstract = {Two methanogenesis inhibition strategies for enhancing volatile fatty acid (VFA)
production through the anaerobic fermentation of alperujo, a byproduct of olive oil production,
were evaluated. Methanogenesis inhibition was implemented via two different
approaches, one by pH adjustment to 5.0 and another one by chemical inhibition using
2-bromoethanesulfonate (BES) at pH 7. The VFA accumulation at the end of the experiment
was 67% higher under the BES condition than under the pH 5 condition. Interestingly,
the VFA profiles were similar under both conditions, with acetic acid as the dominant
product, followed by propionic and butyric acids. The results demonstrated a 25% increase
in alperujo solubilization under the BES condition, compared to under the pH 5 condition.
This latest finding, together with the similar VFA profiles on both strategies, suggests that
the hydrolysis step in alperujo solubilization was impacted by the pH difference. These
findings highlight the effectiveness of chemical inhibition in enhancing solubilization,
hydrolysis, and VFA accumulation during anaerobic fermentation of alperujo and, most
importantly, the negative effect of pH 5 on the solubilization step.},
organization = {Consejería de Transformación Económica, Industria, Conocimiento
y Universidades (Junta de Andalucía—EMERGIA20_00114)},
organization = {JDC2022-050255-I grant. MCIU/AEI/10.13039/501100011033 and the European
Union’s “NextGenerationEU”/PRTR program},
publisher = {MDPI},
keywords = {anaerobic fermentation},
keywords = {pH adjustment},
keywords = {chemical inhibitor},
title = {Evaluation of semi-continuous anaerobic fermentation of alperujo by methanogenesis inhibition},
doi = {10.3390/pr13030600},
author = {Jiménez Páez, Elena and Serrano Moral, Antonio and Hueso, Rafael and Fermoso, Fernando G. and Cubero Cardoso, Juan},
}