Effects of different lignocellulosic wastes on alleviating acidification of L-lactic acid production from food waste fermentation
文献类型： 外文期刊
作者： Ma, Xiaoyu 1 ; Gao, Ming 1 ; Li, Chenglong 1 ; Wang, Nuohan 1 ; Wang, Qunhui 1 ; Sun, Xiaohong 3 ;
作者机构： 1.Univ Sci & Technol Beijing, Sch Energy & Environm Engn, Dept Environm Sci & Engn, 30 Xueyuan Rd, Beijing 100083, Peoples R China
2.Univ Sci & Technol Beijing, Beijing Key Lab Resource Oriented Treatment Ind P, 30 Xueyuan Rd, Beijing 100083, Peoples R China
3.Beijing Acad Agr & Forestry Sci, Beijing Agrobiotechnol Res Ctr, Beijing 100097, Peoples R China
关键词： Lactic acid; Food waste; Lignocellulosic wastes; Spent mushroom substance; Acidification alleviation
期刊名称：BIORESOURCE TECHNOLOGY （ 影响因子：9.642； 五年影响因子：9.237 ）
ISSN： 0960-8524
年卷期： 2021 年 342 卷
页码：
收录情况： SCI
摘要： In this study, the effects of different lignocellulosic wastes on alleviating acidification in the fermentation of lactic acid (LA) from food waste (FW) were studied. Amongst three lignocellulosic wastes, spent mushroom substance (SMS) could reach 95.22% lignin removal efficiency through simple NaOH pretreatment. Results showed pretreated SMS was best choice for FW co-fermentation, the maximum LA concentration could reach 46.12 g/L. And the NaOH solution as neutraliser could save 5.69 mL compared with the other two lignocellulosic wastes. The reason for alleviating acidification was 4.71% calcium salt in SMS and the porous structure of SMS. Then, 50% of pretreated liquid (PL) produced in SMS pretreatment was reused in the co-fermentation process. Compared with the group with 0% PL loading, that with 50% PL loading showed an increase in LA concentration and optical purity of L-LA, reaching 50.95 g/L and 96.28%, and NaOH consumption also further decreased by 24.65%.
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