Proteins are a relevant fraction of many organic waste streams which are
potential feedstocks for resource recovery processes, such as mixed-culture fermentations. However, limited and
contradictory information is available on the conversion of amino acids into volatile fatty acids, as literature has
been mostly focusing on the sugar fraction. The present PhD thesis aims to provide knowledge about protein
fermentation by identifying and understanding the most influential operational conditions affecting amino acids
consumption. The results obtained are useful for process design and optimization as they help to define the
operational strategies to steer proteins fermentation towards the desired outcome
