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This data article reports the chemical compositions (protein, fat, fiber, ash, lactic acid, acetic acid, propionic acid, butyric acid and valeric acid) and fermentation quality, represented by V-value determined from the proportion of ammonia nitrogen in total nitrogen and volatile fatty acid
The aim of the present work was to provide proof of concept of employing a co-culture of K. mobilis and E. coli for producing short and medium chain volatile fatty acids (VFAs) from kitchen biowaste and potato peels. To this aim, experiments were carried out at pilot-scale installation with a
In a two-factorial experiment on 96 young male rats, the effects of substituting 10% raw potato starch (PS), pectins (PEC), or cellulose (CEL) for corn starch (CS) were studied using an unsupplemented protein-free (PF) diet or a PF diet supplemented either with DL-methionine or urea. The pH and the