Optimization of Volatile Fatty Acids Production Through Anaerobic Digestion for the Valorisation of Chicken Manure

The short-chain, volatile nature of volatile fatty acids (VFAs) distinguishes them as organic molecules. They are essential in organic chemistry, environmental science, microbiology, and many other natural processes. Here are some key details regarding VFAs: they are organic acids that typically have a carbon backbone with functional groups called carboxyl's (COOH). The three most prevalent VFAs are butyric acid (C4), acetic acid (C2), and propionic acid (C3). VFAs are produced when organic matter, especially complex chemical compounds and carbohydrates, is fermented by microorganisms.