Dynamic membrane-assisted fermentation of food wastes for enhancing lactic acid production

Jialing Tang, Xiaochang C. Wang, Yisong Hu, Huu Hao Ngo, Yuyou Li

Research output: Contribution to journalArticlepeer-review

28 Citations (Scopus)

Abstract

A dynamic membrane (DM) module was inserted into a fermentation reactor to separate soluble products from the fermented mixture to increase lactic acid (LA) production from food wastes under acidogenic conditions (uncontrolled pH, pH 4 and 5). With a high total suspended solid content (20–40 g/L) in the fermenter, a stable DM could be maintained through regular backwashing. By effectively intercepting suspended solids and lactic acid bacteria (LAB), the fermenter was able to increase microbial activity and largely promote LA yield. Hydrolysis and acidogenesis rates increased with pH, and the highest LA yield (as high as 0.57 g/g-TS) was obtained at pH 4. The microbial community analysis showed that the relative abundance of Lactobacillus increased to 96.4% at pH 4, but decreased to 43.3% at pH 5. In addition, the DM could be easily recovered by intercepting larger particles in less than 2 h after each cycle of periodic backwashing.

Original languageEnglish
Pages (from-to)40-47
Number of pages8
JournalBioresource Technology
Volume234
DOIs
Publication statusPublished - 2017

Keywords

  • Acidogenic fermentation
  • Dynamic membrane (DM)
  • Food waste
  • Lactic acid
  • pH

ASJC Scopus subject areas

  • Bioengineering
  • Environmental Engineering
  • Renewable Energy, Sustainability and the Environment
  • Waste Management and Disposal

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