Enhancement of L-lactic acid production via synergism in open co-fermentation of Sophora flavescens residues and food waste

文献类型： 外文期刊

第一作者： Zheng, Jin

作者： Zheng, Jin;Gao, Ming;Wang, Qunhui;Wang, Juan;Chang, Qiang;Zheng, Jin;Gao, Ming;Wang, Qunhui;Sun, Xiaohong;Tashiro, Yukihiro;Tashiro, Yukihiro

作者机构：

关键词： Sophora flavescens residue;Food waste;Co-fermentation;L-Lactic acid production;Synergism

期刊名称：BIORESOURCE TECHNOLOGY （ 影响因子：9.642； 五年影响因子：9.237 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： In this study, Sophora flavescens residues (SFR) were used for L-lactic acid production and were mixed with food waste (FW) to assess the effects of different compositions of SFR and FW. Positive synergistic effects of mixed substrates were achieved with co-fermentation. Co-fermentation increased the proportion of L-lactic acid by decreasing the co-products of ethanol and other organic acids. A maximum L-lactic acid concentration of 48.4 g/L and L-lactic acid conversion rate of 0.904 g/g total sugar were obtained through co-fermentation of SFR and FW at the optimal ratio of 1:1.5. These results were approximately 6-fold those obtained during mono-fermentation of SFR. Co-fermentation of SFR and FW provides a suitable C/N ratio and pH for effective open fermentative production of L-lactic acid. (C) 2016 Elsevier Ltd. All rights reserved.

分类号： Q

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