@article{10272/21688,
year = {2022},
url = {https://hdl.handle.net/10272/21688},
abstract = {tasted
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 = {The authors are very grateful to the Spanish Ministry of Science and Innovation for funding this research through
the project PID2020-116698RB-100. Antonio Serrano is grateful to the Spanish Ministry of Science, Innovation, and
Universities for his Juan de la Cierva-Incorporación fellowship (IJC2019-040933-I) and to the Economic Transformation,
Industry, Knowledge and Universities Department of the Andalucia Autonomous Government for his Emergia fellowship
(EMERGIA20_00114). The authors are grateful to the Regional Government of Andalusia, Junta de Andalucía, Consejería
de Economía y Conocimiento (Project UHU-1257728), for providing additional financial support. Funding for open access
charge: Universidad de Granada/CBUA. The authors also wish to express their gratitude to Javier Ramiro-Garcia and Ainoa
Botana Samper for their assistance with this research.},
publisher = {Elsevier},
title = {Enhancing the recovery of volatile fatty acids from strawberry extrudate through anaerobic fermentation at different pH values},
author = {Cubero Cardoso, Juan and Russo, Egidio and Trujillo Reyes, Ángeles and Villa Gomez, Denys and Esposito, Giovanni and González Fermoso, Fernando and Serrano, Antonio},
}