Biology subjects

Bruant, G.

Publications and source records attributed to Bruant, G..

4 recordsLinked to original sources

bioRxiv2023

Mixotrophic microalgal mixed cultures for cheese whey valorization

Microalgae cultivation, and phycoremediation, can be a polishing step in wastewater treatment. Depending on the stream utilized for microalgal cultivation, biomass can be contaminated with considerable quantities of heavy metals and xenobiotics. Given the economic value of microalgae bioproducts, we suggest coupling anaerobic fermentation with microalgae mixotrophic growth. Cheese whey, a product from cheese production, has a 2022 forecast production of 160.7 million m3 year-1 in which about 66.5 million m3 y-1 is used as animal feed, fertilizers or illegally discharged causing eutrophication. Anaerobic fermentation of cheese whey produces volatile fatty acids (VFAs) such as acetate which serves as an organic carbon source for photoorganoheterotrophic microalgal biomass growth. Our work selected three organic sources derived from cheese whey: 40% demineralized whey powder (WPC40), lactose, and acetate. In photolitoautotrophic conditions, green phototrophic growth was successful. In batch tests, acetate was the best organic carbon source among photoorganoheterotrophs with a higher yield of 1.15 mg VSS mg Carbon-1 (C) in anaerobic conditions. Also, acetate uptake was thought to be via the glyoxylate cycle. When upscaling the experiment in a chemostat, a lower dilution rate of 0.17 d-1 was more suitable for green photoorganoheterotrophs selection, as they were not washed out in the process. These findings show that acetate uptake by microalgae in mixotrophic regimes must be better understood as well as reinforce the advantages of coupling microalgal biomass growth with cheese whey acidogenic fermentation, avoiding contaminations as in phycoremediation processes and fully valorizing cheese whey. Graphical abstract O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=150 SRC="FIGDIR/small/563819v1_ufig1.gif" ALT="Figure 1"> View larger version (28K): org.highwire.dtl.DTLVardef@16658c0org.highwire.dtl.DTLVardef@4ce591org.highwire.dtl.DTLVardef@73b8b2org.highwire.dtl.DTLVardef@162eef9_HPS_FORMAT_FIGEXP M_FIG C_FIG

microbiology↗

bioRxiv2023

Thermal and alkaline pre-treatments of inoculum halt methanogenesis and enables cheese whey valorization by batch acidogenic fermentation

Carboxylates like volatile fatty acids (VFAs) can be produced by acidogenic fermentation (AF) of dairy wastes like cheese whey, a massive residue produced at 160.67 million m3 of which 42% are not valorized and impact the environment. In mixed-culture fermentations, selection pressures are needed to favor AF and halt methanogenesis. Inoculum pre-treatment was studied here as selective pressure for AF demineralized cheese whey in batch processes. Alkaline (NaOH, pH 8.0, 6 h) and thermal (90{degrees}C for 5 min, ice-bath until 23{degrees}C) pre-treatments, were tested together with batch operations run at initial pH 7.0 and 9.0, food-to-microorganism (F/M) ratios of 0.5 to 4.0 g COD g-1 VS, and under pressurized and non-pressurized headspace, in experiments duplicated in two institutes. Acetic acid was highly produced (1.36 and 1.40 g CODAcOH L-1) at the expense of methanogenesis by combining a thermal pre-treatment of inoculum with a non-pressurized batch operation started at pH 9.0. Microbial communities comprised of VFAs and alcohol producers, such as Clostridium, Fonticella, and Intestinimonas, and fermenters such as Longilinea and Leptolinea. Communities also presented the lipid-accumulating and bulk and foaming Candidatus Microthrix and the metanogenic Methanosaeta regardless of no methane production. An F/M ratio of 0.5 g COD g-1 VS led to the best VFA production of 1,769.38 mg L-1. Overall, inoculum thermal pre-treatment, initial pH 9.0, and non-pressurized headspace acted as a selective pressure for halting methanogen and producing VFAs, valorizing cheese whey via batch acidogenic fermentation.

bioengineering↗

bioRxiv2022

Use of Fe3O4 nanoparticles in reactor co-digestion of residues from 1G2G ethanol biorefinery: microbiological routes and operational aspects

The co-digestion of residues from the sugarcane industry has already proven to be a highly attractive process for biogas production through anaerobic digestion (AD). The use of residues such as vinasse (1G) filter cake (1G) and deacetylation liquor (2G) in CSTR operation showed the potential for integrating 1G and 2G ethanol biorefineries through AD in previous work by our research group. The use of nanoparticles (NP) is a favorable way to optimize AD processes, as these additives allow the introduction of nutrients to the process more assertively concerning the distribution and interaction with microorganisms. The present work proposed the optimization of the co-digestion of vinasse, filter cake, and deacetylation liquor in a continuous reactor by adding Fe3O4 NP, comparing the results with a previous reactor operation without NP. Initially, tests were carried out in batches with different NP concentrations, resulting in 5 mg L-1 as the best concentration to be added in the continuous reactor along the increments of the applied organic rate load (ORL). CH4 production reached a maximum value of 2.8 {+/-} 0.1 NLCH4 gVS-1 and the organic matter removal reached 71 {+/-} 0.9%, in phase VI (ORL of 5.5 gVS L-1 day-1). This production was 90% higher than the reactor co-digestion operation without NP. The pH and alkalinity results indicated the methanogenesis stabilization within 60 days of operation: 30 days before when there was no NP added. The AD development was stable, presenting low variations in the oxidation-reduction potential (ORP) and stable organic acid (OA) concentrations, which indicated the propionic acid route to produce CH4 was predominant. The main methanogenic Archeae identified was Methanoculleus, indicating that the predominant metabolic route was that of acetate (SAO) coupled with hydrogenotrophic methanogenesis. The use of Fe3O4 NP managed to improve the AD from the 1G2G ethanol production residues and stimulated the microbial community growth, not modifying the preferable metabolic pathways.

bioengineering↗

bioRxiv2021

Effect of Inoculum Pretreatment on Alcohol Production from Volatile Fatty Acids through an Anaerobic Solventogenic Process

1This work evaluates four different physicochemical pretreatments (acidic, thermal, acidic-thermal and thermal-acidic) on an anaerobic inoculum used for alcohol production from acetate and butyrate. All experiments were conducted in single batches using acetate and butyrate as substrates at 30 {degrees}C and with a pressurized headspace of pure H2 at 2.15 atm (218.2 MPa). Thermal and acidic-thermal pretreatments lead to higher production of both ethanol and butanol. Mathematical modelling shows that the highest attainable concentrations of ethanol and butanol produced were 122 mg L-1 and 97 mg L-1 for the thermal pretreatment (after 17.5 days) and 87 mg L-1 and 143 mg L-1 for the acidic-thermal pretreatment (after 18.9 days). Acetate was produced in all assays. Thermodynamic data indicated that a high H2 partial pressure favoured solventogenic metabolic pathways. Finally, sequencing data showed that both thermal and acidic-thermal pretreatments selected mainly the bacterial genera Pseudomonas, Brevundimonas and Clostridium. The acidic-thermal pretreatment selected a bacterial community more adapted to the conversion of acetate and butyrate into ethanol and butanol, respectively. Thermal-acidic pretreatment was unstable, showing significant variability between replicates. Acidic pretreatment showed the lowest alcohol production.

bioengineering↗