Faglige nøgleord: Lignocellulosic biomass, valorisation, genetics, microbiology, fermentation
Oplæg tilgængeligt på: Engelsk og spansk
In recent years, alcohol consumption in Denmark has generated large amounts of waste, particularly from beer production. For instance, in 2024 alone, approximately 419 million liters of beer were produced, and for every liter, nearly 0.2 kg of solid residue is generated in the form of beer waste (BSG). This makes BSG the most abundant by-product of the brewing industry, and while it is often discarded as waste, it represents a resource for getting cleaner products. BSG is primarily composed of sugars and non-available carbon sources (principal food). Sugars are especially valuable since they are rich in an available carbon source, which can support microbial growth. The biomass needs to undergo pretreatment. This pretreatment produces substances that inhibit the growth and metabolism of microorganisms.
Previous studies have investigated the application of BSG in microbial fermentation. My project employs two bacteria: The first one can consume the non-available food and toxic substances. The second one eats sugar and produces 2,3-butanediol (A chemical compound). This compound has applications in biofuels, plastics, cosmetics, and pharmaceuticals. In my approach, I integrated tools that analyzed DNA. By applying these methods, I can gain a deeper and more precise understanding of how microorganisms interact and what specific conditions and nutrients they require to function optimally. This perspective allows me not only to improve their efficiency but also to design strategies to make them useful for industrial applications.