TY - JOUR
T1 - Lactic acid fermentation from food waste with indigenous microbiota
T2 - Effects of pH, temperature and high OLR
AU - Tang, Jialing
AU - Wang, Xiaochang
AU - Hu, Yisong
AU - Zhang, Yongmei
AU - Li, Yuyou
N1 - Funding Information:
This work was supported by the National Program of Water Pollution Control in China (Grant no. 2013ZX07310-001 ), the Natural Science Foundation of China (No. 51508450 ), the Program for Innovative Research Team in Shanxi Province (Grant No. 2013KCT-13 ) and the Fund for Postdoctoral Scientific Research Project of China (Grant no. 2015M582760XB ).
Publisher Copyright:
© 2016 Elsevier Ltd.
PY - 2016/6/1
Y1 - 2016/6/1
N2 - The effects of pH, temperature and high organic loading rate (OLR) on lactic acid production from food waste without extra inoculum addition were investigated in this study. Using batch experiments, the results showed that although the hydrolysis rate increased with pH adjustment, the lactic acid concentration and productivity were highest at pH 6. High temperatures were suitable for solubilization but seriously restricted the acidification processes. The highest lactic acid yield (0.46 g/g-TS) and productivity (278.1 mg/L h) were obtained at 37 °C and pH 6. In addition, the lactic acid concentration gradually increased with the increase in OLR, and the semi-continuous reactor could be stably operated at an OLR of 18 g-TS/L d. However, system instability, low lactic acid yield and a decrease in VS removal were noticed at high OLRs (22 g-TS/L d). The concentrations of volatile fatty acids (VFAs) in the fermentation mixture were relatively low but slightly increased with OLR, and acetate was the predominant VFA component. Using high-throughput pyrosequencing, Lactobacillus from the raw food waste was found to selectively accumulate and become dominant in the semi-continuous reactor.
AB - The effects of pH, temperature and high organic loading rate (OLR) on lactic acid production from food waste without extra inoculum addition were investigated in this study. Using batch experiments, the results showed that although the hydrolysis rate increased with pH adjustment, the lactic acid concentration and productivity were highest at pH 6. High temperatures were suitable for solubilization but seriously restricted the acidification processes. The highest lactic acid yield (0.46 g/g-TS) and productivity (278.1 mg/L h) were obtained at 37 °C and pH 6. In addition, the lactic acid concentration gradually increased with the increase in OLR, and the semi-continuous reactor could be stably operated at an OLR of 18 g-TS/L d. However, system instability, low lactic acid yield and a decrease in VS removal were noticed at high OLRs (22 g-TS/L d). The concentrations of volatile fatty acids (VFAs) in the fermentation mixture were relatively low but slightly increased with OLR, and acetate was the predominant VFA component. Using high-throughput pyrosequencing, Lactobacillus from the raw food waste was found to selectively accumulate and become dominant in the semi-continuous reactor.
KW - Lactic acid fermentation
KW - Lactobacillus
KW - Organic loading rate (OLR)
KW - PH adjustment
KW - Temperature
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U2 - 10.1016/j.wasman.2016.03.034
DO - 10.1016/j.wasman.2016.03.034
M3 - Article
C2 - 27040090
AN - SCOPUS:84979461893
VL - 52
SP - 278
EP - 285
JO - Waste Management
JF - Waste Management
SN - 0956-053X
ER -