Lactic acid production with two types of feedstocks from food waste: Effect of inoculum, temperature, micro-oxygen, and initial pH

文献类型： 外文期刊

第一作者： Cao, Qitao

作者： Cao, Qitao;Yin, Fubin;Lian, Tianjing;Wang, Shunli;Zhou, Tanlong;Wei, Xiaoman;Zhang, Fangyu;Cao, Tiantian;Dong, Hongmin;Zhang, Wanqin;Lian, Tianjing

作者机构：

关键词： Temperature; Micro -oxygen; Initial pH; Microbial communities; Functional genes

期刊名称：WASTE MANAGEMENT （ 影响因子：7.1； 五年影响因子：7.9 ）

ISSN： 0956-053X

年卷期： 2024 年 185 卷

页码：

收录情况： SCI

摘要： Lactic acid (LA) is an important chemical with broad market applications. To optimize LA production, food waste has been explored as feedstock. Due to the wide variety of food waste types, most current research studies have obtained different conclusions. This study focuses on carbohydrate-rich fruit and vegetable waste (FVW) and lipid-rich kitchen waste (KW), and the effect of inoculum, temperature, micro-oxygen, and initial pH were compared. FVW has a greater potential for LA production than KW. As an inoculum, lactic acid bacteria (LAB) significantly increased the maximum LA concentration (27.6 g/L) by 50.8 % compared with anaerobic sludge (AS). FVW exhibited optimal LA production at 37 degrees C with micro-oxygen. Adjustment of initial pH from 4 to 8 alleviated the inhibitory effect of accumulated LA, resulting in a 46.2 % increase in maximum LA production in FVW. The expression of functional genes associated with metabolism, genetic information processing, and environmental information processing was higher at 37 degrees C compared to 50 degrees C.

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