Effect of pH on lactic acid production from acidogenic fermentation of food waste with different types of inocula

Jialing Tang, Xiaochang C. Wang, Yisong Hu, Yongmei Zhang, Yuyou Li

Research output: Contribution to journalArticlepeer-review

50 Citations (Scopus)

Abstract

Effect of acidic pH (4, 5, 6 and uncontrolled) on lactic acid (LA) fermentation from food waste was investigated by batch fermentation experiments using methanogenic sludge, fresh food waste and anaerobic activated sludge as inocula. Results showed that due to the increase of hydrolysis, substrate degradation rate and enzyme activity, the optimal LA concentration and yield were obtained at pH 5, regardless of the inoculum used. The highest LA concentration (28.4 g/L) and yield (0.46 g/g-TS) were obtained with fresh food waste as inoculum. Moreover, after the substrate was completely utilized, the lactic acid bacteria population sharply decreased, and the LA produced was converted to volatile fatty acids (VFAs) at pH 6 within a short period. The VFA components varied with the inoculum supplied. Microbial community analysis using high-throughput pyrosequencing revealed that diversity decreased and a high abundance of Lactobacillus (83.4–98.5%) accumulated during fermentation with all inocula.

Original languageEnglish
Pages (from-to)544-552
Number of pages9
JournalBioresource Technology
Volume224
DOIs
Publication statusPublished - 2017 Jan 1

Keywords

  • Acidogenic fermentation
  • Food waste
  • Inoculum
  • Lactic acid
  • pH

ASJC Scopus subject areas

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

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