Compositional variability of food wastes and its effects on acetone-butanol-ethanol fermentation

•Food wastes collected in the dining hall exhibited a high composition variability.•The composition varibilty cause diverse butanol yields in Clostridial fermentation.•High equivalent sugar and starch contents in food waste led to a high butanol yield.•High fiber content in food waste led to a low b...

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Veröffentlicht in:	Waste management (Elmsford) 2020-04, Vol.107, p.150-158
Hauptverfasser:	Poe, Nicholas E., Yu, Dajun, Jin, Qing, Ponder, Monica A., Stewart, Amanda C., Ogejo, Jactone A., Wang, Hengjian, Huang, Haibo
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetone Butanol Butanols Composition Correlation Ethanol Fermentation Food Food waste Refuse Disposal Variability
Online-Zugang:	Volltext
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