An innovative approach for reducing the water and alkali consumption in the lactic acid fermentation via the reuse of pretreated liquid

文献类型： 外文期刊

第一作者： Ma, Xiaoyu

作者： Ma, Xiaoyu;Gao, Ming;Liu, Shuo;Li, Yuan;Wang, Qunhui;Wang, Qunhui;Sun, Xiaohong

作者机构：

关键词： Co-fermentation; Food waste; Spent mushroom substance; Alkali pretreatment; Wastewater reuse

期刊名称：BIORESOURCE TECHNOLOGY （ 影响因子：11.889； 五年影响因子：11.139 ）

ISSN： 0960-8524

年卷期： 2022 年 352 卷

页码：

收录情况： SCI

摘要： This study focuses on enhancing lactic acid (LA) production and declining water and alkali consumption by reusing the pretreated liquid (PL) of spent mushroom substance (SMS) in the co-fermentation of food waste (FW) and SMS. First, the compositions of PL are identified, and the effects of the PL inhibitors on enzymatic hydrolysis and fermentation are explored. The PL phenol concentrations exceeded 2 g/L, which affected LA fermentation. Therefore, PL phenols were removed by adjusting the pH value, and the detoxified PL (DPL) phenol concentrations were 70.3% lower than those of PL. Different PL:DPL ratios were established to reuse in the fermentation process, and the LA concentration in the 50% PL + 50% DPL group was the highest (56.7 g/L). Then, pretreated SMS was not water-washed, and a neutralizer was prepared with the PL, LA production remained unchanged. Water and NaOH consumption decreased by 84.6% and 52.0%, respectively, and no wastewater was produced.

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