Effect of Lipid Type on the Acidogenic Performance of Food Waste

Due to its high lipid content and intricate constitution, food waste poses a considerable challenge for biotreatment. This research aims investigate the potential influence of diverse species on anaerobic fermentation, induced by varying dietary patterns observed in distinct regions. The investigation involved incorporating 5% (w/w) beef tallow, mutton fat, soybean oil, peanut rapeseed separately, into simulated waste, subjected it batch mode acidogenic fermentation. inclusion unsaturated fatty acids resulted redirection metabolic pathway from lactic acid type ethanol, acetic acid, butyric types. succession was highly correlated with types; oil delayed process 1, 2, 3, 8 d, respectively, whereas accelerated 2 d. lipids contained within did not facilitate buildup soluble substances, resulting decrease 14.0~59.7%. Notwithstanding, valeric exclusively generated during tallow treatments, production showed 35.9% increase comparison control.