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

Hanna Prusak; Natalia Gutowska; Emilie Alaux; Mateusz Szczygiełda; Nay Yee Wint; Diana Z. Sousa; Mateusz Łężyk; Piotr Oleśkowicz-Popiel

doi:10.1039/d5gc05638a

January 1, 2026Green ChemistryOpen Access

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

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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.

Implication

Operational control improves product diversity in organic solid waste fermentation, highlighting potential benefits for waste management.

Abstract

Operational control of pH, temperature, and retention time in OFMSW fermentation directs microbial community composition toward distinct carboxylate profiles, achieving selective production of caproate, succinate, or lactate.

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Cite This Study

Prusak et al. (2026) studied this question.

synapsesocial.com/papers/6980fe00c1c9540dea80fbef https://doi.org/10.1039/d5gc05638a

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

Key Points

Implication

Abstract

Discussion

Cite This Study

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

Key Points

Implication

Abstract

Discussion

Cite This Study

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