Spanish 
Chinese 
Russian 
German 
French 
Japanese 
Portuguese 
Hindi Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.
Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers
Google Scholar citation report
Citations : 7718
Journal of Bioremediation & Biodegradation received 7718 citations as per Google Scholar report
Journal of Bioremediation & Biodegradation peer review process verified at publons
Indexed In
- CAS Source Index (CASSI)
- Index Copernicus
- Google Scholar
- Sherpa Romeo
- Open J Gate
- Genamics JournalSeek
- Academic Keys
- JournalTOCs
- ResearchBible
- China National Knowledge Infrastructure (CNKI)
- Ulrich's Periodicals Directory
- Access to Global Online Research in Agriculture (AGORA)
- RefSeek
- Hamdard University
- EBSCO A-Z
- OCLC- WorldCat
- SWB online catalog
- Publons
- Geneva Foundation for Medical Education and Research
- MIAR
- ICMJE
Useful Links
Recommended Journals
Related Subjects
Share This Page
In Association with
Valorisation of food wastes through acidogenic fermentation
3rd International Conference and Exhibition on Biopolymers & Bioplastics
M C Veiga, R Iglesias and C Kennes
University of A Coru�±a, Spain
Posters & Accepted Abstracts: J Bioremed Biodeg
Abstract
Food wastes are produced in large quantities in markets, intensive production areas and in canned vegetable companies. Solid waste generation from these companies is a major source of pollution in landfills where they are deposited and have many environmental problems associated. An efficient alternative to prevent this accumulation is the re-valorisation through acidogenic fermentation to produce volatile fatty acids (VFA), precursors for the production of polyhydroxyalkanoates (PHAs). In this work, five different types of wastes were used: Potato solids from a chips factory, salad from vegetable factory and three wine wastes generated in different stages of winemaking process. The diversity of these wastes related with their origin, composition and production period needs to be studied separately. In a batch experiment, we compared all of them to evaluate VFAs productivity and distribution. The highest yield was reached with potato solids (0.8 g VFA/g VS waste), salad waste (0.75 g VFA/g VS waste) and marc grape (0.7 g VFA/g VS waste). The VFA profile showed acetic and butyric as predominant acids in the potato and salad wastes. In the case of two wine substrates produced in different stages of distillery wine, the degree of acidification was lower than 0.25 g VFA/g VS waste added. The predominant acids were acetic and propionic in all of wine wastes. These results will help to optimize the acidogenic fermentation of each particular waste and to stablish a new strategy for their co-digestion.Biography
M C Veiga obtained her PhD in the field of Environmental Bioengineering from the University of Santiago de Compostela. Afterwards, she had a Postdoctoral position at Michigan State University. At present, she coordinates the Environmental Engineering Group at University of A Coruña. Her primary research interests are on the development of sustainable processes for the removal of pollutants from wastewater and production of biopolymers from renewable sources.
Email: veiga@udc.es
