Valorisation of lipid-rich food waste by enhancing the efficiency of its conversion to value-added products has drawn significant attention. This study aimed to confirm the feasibility of alleviating animal fats and vegetable oils (FO) inhibition using salt, the typical component of FO, instead of an extra chemical agent. For this purpose, the output, and compositions of volatile fatty acids (VFAs) were quantified with and without FO exposure. Intermediates, in the form of long-chain fatty acids (LCFAs), were also investigated. Experimental results showed FO inhibited VFA production in a dose-dependent manner. A maximum reduction of 73.2% and 67.5% in VFA production was reached in the animal fat and vegetable oil batches, respectively. A more severe negative effect was detected on exposure to animal fats. Investigation of VFA production revealed that salt addition (6 g/L) prevented mild oil inhibition (<15 g/L). Stronger oil inhibition (35 g/L) could not be mitigated. Moreover, the inhibition profile of various LCFA components differed, a longer duration was required for oleic acid degradation, which could cause more severe inhibition. Future research must focus on the effects of FO on the microbial community.

通过提高将其转化为高附加值产品的效率来对富含脂质的食物残渣进行增值定价已引起了广泛关注。这项研究旨在证实使用盐（FO的典型成分）代替额外的化学试剂减轻动物脂肪和植物油（FO）抑制作用的可行性。为此，在有和没有FO暴露的情况下，对挥发性脂肪酸（VFA）的输出量和组成进行了定量。还研究了以长链脂肪酸（LCFA）形式存在的中间体。实验结果表明，FO以剂量依赖性方式抑制VFA的产生。在动物脂肪和植物油批次中，VFA产量最高分别降低了73.2％和67.5％。在接触动物脂肪时发现了更严重的负面影响。对VFA产生的研究表明，添加盐（6 g / L）可以防止轻微的油脂抑制（<15 g / L）。无法抑制更强的油抑制作用（35 g / L）。此外，各种LCFA组分的抑制曲线不同，油酸降解需要更长的持续时间，这可能导致更严重的抑制作用。未来的研究必须关注FO对微生物群落的影响。