Diversity of thermophilic populations during thermophilic aerobic digestion of potato peel slurry

B. McNeil, L.M. Harvey, J.O. Ugwuanyi

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

To study the diversity of thermophiles during thermophilic aerobic digestion (TAD) of agro-food waste slurries under conditions similar to full-scale processes. Population diversity and development in TAD were studied by standard microbiological techniques and the processes monitored by standard fermentation procedures. Facultative thermophiles were identified as Bacillus coagulans and B. licheniformis, while obligate thermophiles were identified as B. stearothermophilus. They developed rapidly to peaks of 107 to 108 in ≤48 h. Stability of obligate thermophiles increased with process temperatures. Thermophiles were unstable at process pH above or below neutral, but developed rapidly at all aeration rates. Peak populations were higher in the median than at extremes of aeration rates. Obligate thermophiles were unstable at low aeration rates. Process self-heating was higher at lower than at higher aeration rate. Beyond 96 h most thermophiles were present as spores. Limited range of indigenous thermophiles drives TAD of slurry. They develop rapidly and are stable at most digestion conditions. Development and stability of thermophiles in TAD suggest that the process may be operated in a wide range of conditions; and even at short HRT in continuous processes without compromising efficiency.
Original languageEnglish
Pages (from-to)79-90
Number of pages11
JournalJournal of Applied Microbiology
Volume104
Issue number1
DOIs
Publication statusPublished - 2008

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Solanum tuberosum
Digestion
Population
Microbiological Phenomena
Microbiological Techniques
Spores
Heating
Fermentation
Food
Temperature

Keywords

  • agricultural slurry
  • microbial diversity
  • thermophilic aerobic digestion
  • thermophilic
  • Bacillus spp

Cite this

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abstract = "To study the diversity of thermophiles during thermophilic aerobic digestion (TAD) of agro-food waste slurries under conditions similar to full-scale processes. Population diversity and development in TAD were studied by standard microbiological techniques and the processes monitored by standard fermentation procedures. Facultative thermophiles were identified as Bacillus coagulans and B. licheniformis, while obligate thermophiles were identified as B. stearothermophilus. They developed rapidly to peaks of 107 to 108 in ≤48 h. Stability of obligate thermophiles increased with process temperatures. Thermophiles were unstable at process pH above or below neutral, but developed rapidly at all aeration rates. Peak populations were higher in the median than at extremes of aeration rates. Obligate thermophiles were unstable at low aeration rates. Process self-heating was higher at lower than at higher aeration rate. Beyond 96 h most thermophiles were present as spores. Limited range of indigenous thermophiles drives TAD of slurry. They develop rapidly and are stable at most digestion conditions. Development and stability of thermophiles in TAD suggest that the process may be operated in a wide range of conditions; and even at short HRT in continuous processes without compromising efficiency.",
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Diversity of thermophilic populations during thermophilic aerobic digestion of potato peel slurry. / McNeil, B.; Harvey, L.M.; Ugwuanyi, J.O.

In: Journal of Applied Microbiology, Vol. 104, No. 1, 2008, p. 79-90.

Research output: Contribution to journalArticle

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