Expanding the product spectrum in mixed-culture fermentation of organic solid waste through operational control

Key Points

• The aim is to explore how operational control affects product diversity in mixed-culture fermentation of organic solid waste.
• Manipulated pH, temperature, and retention time during fermentation.
• Analyzed changes in microbial community composition.
• Assessed production of specific carboxylates such as caproate, succinate, and lactate.
• Identified distinct carboxylate profiles influenced by operational controls.
• Achieved selective production of caproate, succinate, and lactate depending on conditions.
• Demonstrated shifts in microbial communities corresponding to different operational settings.