{"title":"无花果(Ficus carica)通过ABE发酵成有机酸和溶剂的增值","authors":"W. Abibu, I. Karapınar","doi":"10.52460/issc.2023.012","DOIUrl":null,"url":null,"abstract":"The concern on the adverse environmental effects of global warming and fossil fuel challenged human intellect to find renewable, sustainable and environmentally friendly fuel substitutes. This was fully supported by governmental and non-governmental organizations across the globe. The fig (Ficus carica) is an edible Mediterranean fruit that is abundantly cultivated in Turkiye. Waste figs are carcinogenic and toxigenic. Thus, it’s a good option to converting it into value added products. The main objective of this research is to study the effects of cations (Zn2+, Mg2+ and Mn+ ) and electron mediators (Neutral red and Methyl viologen) on the acetogenesis and solventogenesis stages of the ABE process. One factor at a time (OFAT) simple experimental design was employed in this study. Organicacids (lactic, acetic and butyric acid) and organic solvents (ethanol, acetone and butanol) are the main product of the ABE (Acetone-Butanol-Ethanol) fermentation. From the results, maximum concentrations of Lactic, acetic, butyric acid, ethanol, acetone and butanol were recorded at MV15(mg/L), Mg400(mg/L), Mg400 (mg/L) NR15(mg/L), Mn56(mg/L), and MV15(mg/L) respectively.","PeriodicalId":138273,"journal":{"name":"7th International Students Science Congress Proceedings Book","volume":"20 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fig (Ficus carica) Valorization via ABE Fermentation into Organic Acids and Solvents\",\"authors\":\"W. Abibu, I. Karapınar\",\"doi\":\"10.52460/issc.2023.012\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The concern on the adverse environmental effects of global warming and fossil fuel challenged human intellect to find renewable, sustainable and environmentally friendly fuel substitutes. This was fully supported by governmental and non-governmental organizations across the globe. The fig (Ficus carica) is an edible Mediterranean fruit that is abundantly cultivated in Turkiye. Waste figs are carcinogenic and toxigenic. Thus, it’s a good option to converting it into value added products. The main objective of this research is to study the effects of cations (Zn2+, Mg2+ and Mn+ ) and electron mediators (Neutral red and Methyl viologen) on the acetogenesis and solventogenesis stages of the ABE process. One factor at a time (OFAT) simple experimental design was employed in this study. Organicacids (lactic, acetic and butyric acid) and organic solvents (ethanol, acetone and butanol) are the main product of the ABE (Acetone-Butanol-Ethanol) fermentation. From the results, maximum concentrations of Lactic, acetic, butyric acid, ethanol, acetone and butanol were recorded at MV15(mg/L), Mg400(mg/L), Mg400 (mg/L) NR15(mg/L), Mn56(mg/L), and MV15(mg/L) respectively.\",\"PeriodicalId\":138273,\"journal\":{\"name\":\"7th International Students Science Congress Proceedings Book\",\"volume\":\"20 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-07-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"7th International Students Science Congress Proceedings Book\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.52460/issc.2023.012\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"7th International Students Science Congress Proceedings Book","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.52460/issc.2023.012","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Fig (Ficus carica) Valorization via ABE Fermentation into Organic Acids and Solvents
The concern on the adverse environmental effects of global warming and fossil fuel challenged human intellect to find renewable, sustainable and environmentally friendly fuel substitutes. This was fully supported by governmental and non-governmental organizations across the globe. The fig (Ficus carica) is an edible Mediterranean fruit that is abundantly cultivated in Turkiye. Waste figs are carcinogenic and toxigenic. Thus, it’s a good option to converting it into value added products. The main objective of this research is to study the effects of cations (Zn2+, Mg2+ and Mn+ ) and electron mediators (Neutral red and Methyl viologen) on the acetogenesis and solventogenesis stages of the ABE process. One factor at a time (OFAT) simple experimental design was employed in this study. Organicacids (lactic, acetic and butyric acid) and organic solvents (ethanol, acetone and butanol) are the main product of the ABE (Acetone-Butanol-Ethanol) fermentation. From the results, maximum concentrations of Lactic, acetic, butyric acid, ethanol, acetone and butanol were recorded at MV15(mg/L), Mg400(mg/L), Mg400 (mg/L) NR15(mg/L), Mn56(mg/L), and MV15(mg/L) respectively.