@misc{10481/75123,
year = {2022},
month = {4},
url = {http://hdl.handle.net/10481/75123},
abstract = {Strawberry extrudate (SE) is a by-product derived from the elaboration of strawberrytasted
products. Adequate management of this substrate would entail a new source of
benefit for the berry sector, instead of a costly waste to be treated. The aim of this
work is to assess the potential use of SE as a carbon soured for volatile fatty acids (VFA)
production through anaerobic fermentation at controlled pH (5, and 9) and without pH
control (operational pH around 7). Anaerobic digestion at pH 7 resulted in a negligible
accumulation of VFA, being mainly degraded to methane. The operation at the other pHs
resulted in a marked drop in methane production and, thus, the accumulation of VFA. At
pH 9, around 50% of the fed CODtot (total chemical oxygen demand) was accumulated as
VFA. Acetic acid represented 61% of these total VFA. The operation at pH 5 resulted in a
lower VFA accumulation, i.e. 15% fed CODtot, although the VFA profile was more complex
than at pH 9. Propionic and butyric acids represented 43% and 32%, respectively, of the
total VFA accumulated at pH 5.},
organization = {Spanish Government	PID2020-116698RB-100	
IJC2019-040933-I},
organization = {Economic Transformation, Industry, Knowledge and Universities Department of the Andalucia Autonomous Government	EMERGIA20_00114},
organization = {Regional Government of Andalusia, Junta de Andalucia, Consejeria de Economia y Conocimiento	UHU-1257728	
Universidad de Granada/CBUA},
publisher = {Elsevier},
keywords = {Strawberry extrudate},
keywords = {Volatile fatty acids},
keywords = {Anaerobic digestion},
keywords = {Fermentation},
keywords = {Methane},
title = {Enhancing the recovery of volatile fatty acids from strawberry extrudate through anaerobic fermentation at different pH values},
doi = {10.1016/j.eti.2022.102587},
author = {Cubero Cardoso, Juan and Serrano Moral, Antonio},
}