Work

Dried-bakery waste as a substrate for n-caproate and n-caprylate production via chain elongation

Year: 2026

Type: article

Abstract: ABSTRACT Bakery waste is a promising feedstock for the circular economy; however, its use for producing medium-chain carboxylates (MCCs) via microbial chain elongation remains unexplored. This study investigated pretreatment, pertraction, and chain elongation strategies to convert bakery waste into n -caproate and n -caprylate. Bakery waste was mechanically and enzymatically processed, and different inocula were tested to optimize the conversion of the resulting glucose-rich solution into lactate and ethanol (intermediates). These intermediates were fed into continuous chain elongation systems, which operated for over 386 days at 37°C and pH 5.5. Results showed that 30–35% of bakery waste carbon was converted into n -caproate and 10–15% into n -caprylate. Enzymatic starch hydrolysis proved essential, and lactate was a superior intermediate for chain elongation compared to ethanol. A maximum volumetric MCC production rate of 131 mM C L -1 d -1 (0.1 g L -1 h -1 ) was achieved. This integrated approach, named “bakeraote,” demonstrates an efficient pathway for valorizing bakery waste.

Source: Waste Management

DOI: 10.1016/j.wasman.2026.115454