Enhanced Erythromycin Elimination from Erythromycin Fermentation Residue via Anaerobic Volatile Fatty Acid Production Under Mesophilic Conditions

Enhanced Erythromycin Elimination from Erythromycin Fermentation Residue via Anaerobic Volatile Fatty Acid Production Under Mesophilic Conditions

Erythromycin fermentation residue (EFR) is difficult to dispose of due to its high content of macrolide erythromycin. An alternative economic method was proposed in this study for erythromycin elimination in EFR through volatile fatty acid (VFA) production via an anaerobic digestion process. Differe...

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Bibliographic Details
Main Authors: Jianjun Ren, Xilong Xia, Honggang Mao, Lixia Zhu, Mohammad J. Taherzadeh, Yiliang Chen, Dongze Niu, Chunyu Li, Rui Tang, Xiancheng Qi, Chuanyang Xu, Dongmin Yin
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Fermentation
Subjects:
erythromycin biodegradation
anaerobic digestion
pH control
metabolic activity
Online Access:https://www.mdpi.com/2311-5637/11/6/320
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