Effect of Different Fermentation Parameters on Lactic Acid Production from Kitchen Waste by Lactobacillus TY50
文献类型： 外文期刊
作者： Wang, X. -M. 2 ; Wang, Q. -H. 1 ; Wang, X. -Q. 3 ; Ma, H. -Z. 1 ;
作者机构： 1.Univ Sci & Technol Beijing, Dept Environm Engn, Beijing 100083, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Beijing Agrobiotechnol Res Ctr, Beijing 100097, Peoples R China
3.N China Elect Power Univ, Sch Renewable Energy, Natl Engn Lab Biomass Power Generat Equipment, Beijing 102206, Peoples R China
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.
- 相关文献
