Novel anaerobic fermentation paradigm of producing medium-chain fatty acids from food wastes with self-produced ethanol as electron donor.

This work provided a novel anaerobic fermentation paradigm of inoculating yeast to internally generate ethanol from FW as ED for subsequent MCFAs production. [Display omitted] • High MCFAs production from FW was achieved with self-produced ethanol instead of external electron donor. • Ethanol was on-site generated from FW by the inoculation of yeast. • A coordinated metabolic route related to MCFAs production from FW was established. • This novel biotechnology does not require major changes to existing anaerobic fermentation infrastructure but reduce the cost. As food waste (FW) is a largely available and carbon-rich feedstock, bulk production of medium-chain fatty acids (MCFAs) via chain elongation (CE) from FW is of great interest to biotechnology. However, the development of this emerging biotechnology is limited by the high cost from external electron donor (ED) input. To solve this bottleneck, replacing external ED input with self-produced ED in the system is a key. Therefore, this study provided a novel anaerobic fermentation paradigm of inoculating yeast to internally generate ethanol from FW as ED for subsequent MCFAs production. Batch experimental results demonstrated that cumulative 1540 mg COD/L of MCFAs was produced from FW with endogenous ethanol when inoculating 4.50 × 107 cells/ml-FW Saccharomyces cerevisiae in the fermenter over 20 days. In contrast, only a very small amount of MCFAs were detected in the control (58.98 mg COD/L). In continuous operation over 61 days, around 1300 mg COD/L of MCFAs was steadily obtained in the long-term fermenter with yeast assisted, which was almost 1.49 times higher than that from the control. The enriching S. cerevisiae responsible for on-site ethanol generation and chain-elongating bacteria including Caproiciproducens and Oscillibacter jointly promoted FW-derived MCFAs productions. Higher abundance of genes encoding substrate degradation, ethanol biosynthesis and CE further ensured the higher MCFAs production in the yeast-assisted system. This biotechnology does not require major changes to the design and operation of existing anaerobic fermentation infrastructure. Instead, the utilization of FW was enlarged through producing high-value MCFAs while waiving the cost of external ED by using inexpensive cheap yeast. [ABSTRACT FROM AUTHOR]