Description: Das Projekt "Fermentative Nutzung von Obst- und Gemuesetrester und Bioabfall fuer die Herstellung neuartiger Produkte" wird vom Umweltbundesamt gefördert und von Universität Bonn, Institut für Lebensmitteltechnologie durchgeführt. Objective: The project aims to increase the value of various agro-food processing wastes through fermentation. The processing of fruit and vegetables for making juices and wines leads to large amounts of vegetable residues (pomace), which are land filled or fed to animals. Bio waste, another type of residue is the biodegradable fraction of municipal household waste and is often collected separately. The high crude fibre content of vegetable pomace suggests its utilization as a dietary fibre bread improver. An enrichment of different products with crude fibre compounds can raise the dietary fibre uptake of the population. Processing of the vegetable residues to a dietary fibre food additive can be done by lactic acid fermentation, leading to a transformation of low molecular materials and to a microbial stabilization. Potato waste can be used as a substrate for the low-cost microbial production of enzymes like alpha-amylase, widely used in the food industry and the textile industry. After enzyme extraction, a pomace remains that can be used for the production of technical-grade lactic acid. Grape waste can be used for the production of wine-pip-oil, colourings and grape flavour. All of the three processes can be performed in a much more efficient way if enzymatic treatment steps are involved. The remaining pomace can be processed to lactic acid. Bio residue products with too low an overall quality cannot be upgraded to food grade products and will be used for low-cost production of lactic acid for use as a floc-forming supplement in wastewater treatment. Indeed, the loading capacity of a biological aerobic or anaerobic wastewater treatment system is essentially determined by the amount of active biomass retained in the reactor, which can be positively influenced upon by lactic acid. An open system fermentation is to be developed in which bio residue products are used as substrates for low-cost lactic acid production. The effect of this feed-grade lactic acid on sludge settling properties in a number of different wastewaters and in the different reactor types used for wastewater purification is to be studied. General Information: At present large amounts of vegetable wastes (pomace) are generated during juice extraction from fruit and vegetables. These are often dumped in landfills or fed to animals. The organic fraction of municipal waste (here termed bio waste) may have a similar composition to pomace and may also be upgraded in this way. The project considers a number of different wastes (carrot, potato, grape) and a number of products (dietary fibre, enzymes, waste water processing additive, colours and flavours). The main conversion process used for upgrading under investigation is bacterial fermentation using either lactobacilli or bacilli. Activities: Conversion of vegetable residues to a dietary fibre food additive was investigated using lactic acid fermentation...
Types:
SupportProgram
Origin: /Bund/UBA/UFORDAT
Tags: Bonn ? Kartoffel ? Gemüsebau ? Substrat ? Aerobe Abwasserbehandlung ? Anaerobe Abwasserbehandlung ? Biologische Abwasserreinigung ? Gemüse ? Biopharmazeutikum ? Lebensmittelzusatzstoff ? Milchsäure ? Obstbau ? Reststoffverwertung ? Abfallbehandlung ? Haushaltsabfall ? Abfallvermeidung ? Lebensmittelindustrie ? Deponierung ? Farbstoff ? Pflanzenöl ? Rückstandsanalyse ? Textilindustrie ? Weinbau ? Zusatzstoff ? Mikrobiologie ? Bioabfall ? Pflanzlicher Abfall ? Abfallverwertung ? Main ? Abwasserbehandlung ? Aufbereitungstechnik ? Deponie ? Nahrungsproduktion ? Enzym ? Fermentation ? Siedlungsabfall ? Futtermittel ? Wein ? Organischer Abfall ? Reaktor ? Biologischer Abbau ? Pflanze ? Tier ? Naturfaser ? Pflanzliche Lebensmittel ? Biologische Behandlung ? Kreislaufwirtschaft ? Frucht ? Abwasser ? Verwertungsquote ? Ökoeffizienz ? Trester ? Agrarlebensmittel ? Landwirtschaft ? Lebensmittel ? Fischerei ? Lebensmittelqualität ? Lebensmitteltechnologie ? Biomasse ? Abbaubarkeit ? Produktdesign ? Anreicherung ? Geschmacksstoff ? resorces of the sea ? Enzymaktivität ?
Region: Nordrhein-Westfalen
Bounding box: 6.76339° .. 6.76339° x 51.21895° .. 51.21895°
License: cc-by-nc-nd/4.0
Language: Deutsch
Time ranges: 1994-01-01 - 1996-12-31
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