Abstract:
This study investigates the optimization of dairy and fruit juice waste ratios for microbial chain elongation (MCE) to produce medium-chain fatty acids (MCFAs). Batch fermentations with varying milk:fruit juice ratios (0:1 to 1:0) were conducted using Lactobacillus strains and anaerobic sludge at pH 5.5, 37°C. UHPLC analysis revealed that a 0.5:1 ratio maximized SCFA and lactate production (981.4 mM C/L), with a lactate-to-acetate ratio optimal for caproate synthesis. These findings highlight the potential of mixed food waste valorization for sustainable MCFA production.

Bio:
Gabriel Gomes, originally from Cascavel, Brazil, holds a Bachelor's degree in Civil Engineering from Universidade Estadual do Paraná, where he conducted research on hydrogen production via anaerobic digestion, contributing to advancements in sustainable energy. He is currently pursuing a Master’s degree in Environmental Science and Engineering at King Abdullah University of Science and Technology (KAUST), Saudi Arabia, under the supervision of Professor Pascal Saikaly. His research focuses on optimizing the co-fermentation of dairy and beverage waste to enhance the production of short-chain fatty acids (SCFAs), key precursors in microbial chain elongation for the generation of value-added medium-chain fatty acids. His work aims to support the development of sustainable bioprocessing strategies within the circular bioeconomy.