Effect of Different Fermentation Parameters on Lactic Acid Production from Kitchen Waste by Lactobacillus TY50

文献类型： 外文期刊

第一作者： Wang, Q. -H.

作者： Wang, Q. -H.;Ma, H. -Z.;Wang, X. -M.;Wang, X. -Q.

作者机构：

关键词： Kitchen waste;lactic acid;Lactobacillus;fermentation

期刊名称：CHEMICAL AND BIOCHEMICAL ENGINEERING QUARTERLY （ 影响因子：1.582； 五年影响因子：2.203 ）

ISSN： 0352-9568

年卷期： 2011 年 25 卷 4 期

页码：

收录情况： SCI

摘要： Effects of different fermentation parameters including temperature, pH and oxygen on lactic acid (LA) production from kitchen waste were investigated in order to establish optimum regulating measures and increase LA yield. An open fermentation mode was employed for achieving simultaneous saccharification and fermentation of kitchen waste with Lactobacillus TY50 as inoculum. The results showed that 45 degrees C was optimum temperature for synergistic relationship between inoculated strain and indigenous strains, resulting in higher LA concentration. Continuous pH adjustment to 6.0 resulted in the similar LA concentration with intermittent pH adjustment to 7.0. However, LA productivity for continuous pH adjustment was much higher than intermittent pH adjustment. Compared to anaerobic fermentation, aerobic condition resulted in a decrease in LA concentration and an increase in acetic acid concentration. LA concentration could reach to 36.29 g L-1 with 1.01 g L-1 h(-1) of productivity and 0.44 of yield (LA/dry mass) from kitchen waste fermented anaerobically by Lactobacillus TY50 at 45 degrees C and pH 5.5-6.0.

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