Dataset for "Selecting fermentation products for food waste valorisation with HRT and OLR as the key operational parameters"
This dataset includes the results summary and data overview from a lab-scale bioreactor experiment as discussed in the research paper "Selecting fermentation products for food waste valorisation with HRT and OLR as the key operational parameters", published in Waste Management.
The study comprised three sets of operating conditions tested in duplicate reactors fed with food waste. The data comprises a summary on feedstock composition, operating conditions tested, averaged results, product outcome and kinetic study, and microbial community analysis per reactor and per operating condition. The archaeal and bacterial community data includes the final sequences of the operational taxonomic units found and their relative abundance in each sample as determined by 16s rRNA amplicon sequencing, and rarefaction curves. The raw data files have been submitted in the specialized EMBL-EBI database and are available under the accession number PRJEB40478.
Cite this dataset as:
De Groof, V.,
Coma Bech, M.,
Arnot, T.,
Leak, D.,
Lanham, A.,
2021.
Dataset for "Selecting fermentation products for food waste valorisation with HRT and OLR as the key operational parameters".
Bath: University of Bath Research Data Archive.
Available from: https://doi.org/10.15125/BATH-00946.
Export
Data
Dataset_De … parameters.xlsx
application/vnd.openxmlformats-officedocument.spreadsheetml.sheet (816kB)
Creative Commons: Attribution 4.0
Raw Fastq data files for bacterial and archaeal community analysis (EMBL-EBI database)
Creators
Vicky De Groof
University of Bath
Marta Coma Bech
University of Bath
Tom Arnot
University of Bath
David Leak
University of Bath
Ana Lanham
University of Bath
Contributors
University of Bath
Rights Holder
Documentation
Data collection method:
Full details of the methodology may be found in the associated manuscript.
Technical details and requirements:
This dataset was prepared and processed in Microsoft Excel from raw analytical data.
Methodology link:
De Groof, V., Coma, M., Arnot, T., Leak, D., and Lanham, A., 2021. Selecting fermentation products for food waste valorisation with HRT and OLR as the key operational parameters. Waste Management, 127, 80-89. Available from: https://researchportal.bath.ac.uk/en/publications/selecting-fermentation-products-for-food-waste-valorisation-with-.
Funders
H2020 Marie Skłodowska-Curie Actions
https://doi.org/10.13039/100010665
Fellow for Industrial Research Enhancement (FIRE)
665992
Engineering and Physical Sciences Research Council
https://doi.org/10.13039/501100000266
EPSRC Centre for Doctoral Training in Sustainable Chemical Technologies
EP/L016354/1
Publication details
Publication date: 28 April 2021
by: University of Bath
Version: 1
DOI: https://doi.org/10.15125/BATH-00946
URL for this record: https://researchdata.bath.ac.uk/id/eprint/946
Related papers and books
De Groof, V., Coma, M., Arnot, T., Leak, D. J., and Lanham, A. B., 2021. Selecting fermentation products for food waste valorisation with HRT and OLR as the key operational parameters. Waste Management, 127, 80-89. Available from: https://doi.org/10.1016/j.wasman.2021.04.023.
Contact information
Please contact the Research Data Service in the first instance for all matters concerning this item.
Contact person: Ana Lanham
Faculty of Engineering & Design
Chemical Engineering
Research Centres & Institutes
Centre for Sustainable and Circular Technologies (CSCT)