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

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dc.contributor.authorNarisetty, Vivek
dc.contributor.authorZhang, Le
dc.contributor.authorZhang, Jingxin
dc.contributor.authorLin, Carol Sze Ki
dc.contributor.authorTong, Yen Wah
dc.contributor.authorShow, Pau Loke
dc.contributor.authorBhatia, Shashi Kant
dc.contributor.authorMisra, Ashish
dc.contributor.authorKumar, Vinod
dc.date.accessioned2022-06-13T13:26:29Z
dc.date.available2022-06-13T13:26:29Z
dc.date.issued2022-06-01
dc.description.abstractBread 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.en_UK
dc.identifier.citationNarisetty V, Zhang L, Zhang J, et al., (2022) Fermentative production of 2,3-Butanediol using bread waste – A green approach for sustainable management of food waste. Bioresource Technology, Volume 358, August 2022, Article number 127381en_UK
dc.identifier.issn0960-8524
dc.identifier.urihttps://doi.org/10.1016/j.biortech.2022.127381
dc.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/18011
dc.language.isoenen_UK
dc.publisherElsevieren_UK
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectBread wasteen_UK
dc.subjectEnterobacter ludwigiien_UK
dc.subjectDextrozyme Peaken_UK
dc.subjectHydrolysateen_UK
dc.subject2,3-Butanediolen_UK
dc.titleFermentative production of 2,3-Butanediol using bread waste – A green approach for sustainable management of food wasteen_UK
dc.typeArticleen_UK

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