ArticleFrontiers in bioengineering and biotechnology2026
Fermentative valorisation of agri-food residues: optimisation of
Article in Frontiers in bioengineering and biotechnology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Introduction: Organic acid fermentation is a key route for integrating second-generation (2G) biomass into biorefineries and promoting industrial symbiosis between agri-food residues and platform-chemical production. However, plant matrices such as tomato pomace (TP) and spent coffee grounds (SCG) show limited carbon accessibility and contain phenolic and lipidic compounds that may inhibit bacterial growth. Methods: This study uses hydroalcoholically pretreated TP and develops an iterative strategy for organic acid production using Lactiplantibacillus paraplantarum as a biofactory, while evaluating selectivity towards lactate. Quantitative proton nuclear magnetic resonance was used to monitor lactic acid (LA) and acetic acid (AA) titres and apparent glucose-equivalent conversion (aGEC) into these acids. The aGEC is a comparative, non-stoichiometric index rather than a closed carbon yield, because it includes buffer-derived acetate. Results and Discussion: Response surface methodology identified 44.7% TP replacement, 79.6 h and an initial pH of 5.77 as the basal fermentation conditions (4.73 ± 0.26 gL-1 LA; aGEC ≈ 6%). Nitrogen-source optimisation and pH buffering increased LA to 7.68 ± 0.56 and 14.52 ± 0.76 gL-1 and aGEC to ≈ 10% and ≈ 26%, respectively. The final combined intensification treatment comprised cellulase pretreatment, a modified incubation atmosphere and CaCO
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