Understanding the effect of trace elements supplementation on volatile fatty acids production from proteins

This investigation studies the impact of trace elements supplementation on protein anaerobic conversion into volatile fatty acids (VFAs). Two continuous reactors were operated with two model substrates, casein and gelatin, at acid (pH 5) neutral 7) conditions, addition macro micronutrients. Micronutrients increased acidification degree both proteins from 40% to 50% more than 60% only pH 7, which was consistent a greater amino consumption conditions. Furthermore, modified process selectivity, promoting valeric production other variations dependant composition. Isomerisation chain elongation processes identified as consequence observed deviations between VFA production. Overall, this study demonstrated that micronutrients can be useful enhance steer fermentation protein-rich streams.