Fermentative production of 2,3-Butanediol using bread waste – A green approach for sustainable management of food waste

Vivek Narisetty, Le Zhang, Jingxin Zhang, Carol Sze Ki Lin, Yen Wah Tong, Pau Loke Show, Shashi Kant Bhatia, Ashish Misra, Vinod Kumar

Research output: Contribution to journalArticlepeer-review

30 Scopus citations

Abstract

Bread is Europe's most wasted food, and the second most wasted food after potatoes in UK. Bread waste (BW) is a clean source of high-quality fermentable sugars. In this study, the potential of Enterobacter ludwigii to accumulate 2,3-butanediol (BDO) from BW was evaluated. Initially, the optimal inoculum size and yeast extract concentration were determined, followed by extraction of sugars from BW using acid and enzymatic hydrolysis. A glucose yield of 330–530 g/kg BW was obtained, and the sugars released were utilised for BDO production by E. ludwigii. The fed-batch cultivation using pure glucose and glucose rich hydrolysates from acid and enzymatic hydrolysis resulted in BDO titres of 144.5, 135.4, and 138.8 g/L, after 96 h, with yield of 0.47, 0.42 and 0.48 g/g yield, respectively. The innovation of the work is valorisation of BW to BDO with a circular biorefining approach and thus, reducing BW disposal and associated environmental burden.

Original languageBritish English
Article number127381
JournalBioresource Technology
Volume358
DOIs
StatePublished - Aug 2022

Keywords

  • 2,3-Butanediol
  • Bread waste
  • Dextrozyme Peak
  • Enterobacter ludwigii
  • Hydrolysate

Fingerprint

Dive into the research topics of 'Fermentative production of 2,3-Butanediol using bread waste – A green approach for sustainable management of food waste'. Together they form a unique fingerprint.

Cite this