Valorisation of bakery waste for succinic acid production

Abstract

In this paper, bakery waste, including cakes and pastries from Starbucks Hong Kong, was evaluated for the potential of succinic acid (SA) production. Through simultaneous hydrolysis and fungal autolysis, both cake and pastry hydrolysates were found to be rich in glucose (35.6 and 54.2 g L⁻¹) and free amino nitrogen (685.5 and 758.5 g L⁻¹), whereas the protein hydrolysis yields were 23.2 and 22.5%, respectively. These cake and pastry hydrolysates, together with magnesium carbonate (10 g L⁻¹) were subsequently used as feedstock in Actinobacillus succinogenes fermentation, and the resultant SA concentrations were 24.8 and 31.7 g L⁻¹, respectively. A cation-exchange resin-based process (via vacuum distillation and crystallisation) was subsequently used to recover the SA crystals from fermentation broth, and a high SA crystal purity (96–97.7%) was obtained. Results of the present work successfully demonstrated the novel use of bakery waste as the generic feedstock for the sustainable production of SA as a platform chemical in food waste biorefinery.