Agro-industrial residues such as bagasse, pomace, municipal residues, vinasse and cheese
whey are an environmental problem around the world, mainly due to the huge volumes that …

With the increasing demand for the biodegradable polymer material polylactic acid and its
advantage of being metabolized by the human body, L-lactic acid (L-LA) is becoming …

The high loading of lactic acid bacteria (LAB) present in cheese whey still limits its use as
hydrogen feedstock. This study aims to investigate the feasibility of producing hydrogen from …

Pressurised anaerobic digestion is a valuable process that allows the production of biogas
with a high methane content, reducing the energy costs for the biogas upgrading and …

Cheese whey (CW) used for the production of various chemicals in different studies, but no
studies designed to produce multiple energy in the form of short-chain/medium-chain …

The production of volatile fatty acids (VFA) through high-solids anaerobic fermentation of
organic waste offers a promising route for resource recovery. This study used a batch-mode …

Food waste is categorized as organic solid waste, which has a negative impact on
environmental sustainability. Food waste was simultaneously used for the feasible …

Optimization of additives was achieved for hydrogen and butyric acid production modelled
through a three-level Box-Behnken Design of the response surface methodology …

In the wine industry, grape processing is accompanied by waste generation, such as grape
stalks, winery wastewater, and grape pomace (GP). GP can be used to produce value …

Bioproduction of short chain carboxylic acids (SCCAs) and medium chain carboxylic acids
(MCCAs) has emerged as an alternative strategy to upgrade low-value organic waste and …