Cubero Cardoso, JuanRusso, EgidioTrujillo Reyes, ÁngelesVilla Gomez, DenysEsposito, GiovanniGonzález Fermoso, FernandoSerrano, Antonio2023-02-232023-02-232022Cubero-Cardoso, J., Russo, E., Serrano, A., Trujillo-Reyes, Á., Villa-Gomez, D., Esposito, G., & Fermoso, F. G. (2022). Enhancing the recovery of volatile fatty acids from strawberry extrudate through anaerobic fermentation at different pH values. In Environmental Technology & Innovation (Vol. 28, p. 102587). Elsevier BV. https://doi.org/10.1016/j.eti.2022.1025872352-186410.1016/j.eti.2022.102587https://hdl.handle.net/10272/21688tasted 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.engAtribución-NoComercial-SinDerivadas 3.0 Españahttp://creativecommons.org/licenses/by-nc-nd/3.0/es/Strawberry extrudateVolatile fatty acidsAnaerobic digestionFermentationMethanejournal articleopen access23 Química