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

研究成果: Article査読

61 被引用数 (Scopus)

抄録

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.

本文言語English
ページ(範囲)544-552
ページ数9
ジャーナルBioresource Technology
224
DOI
出版ステータスPublished - 2017 1 1

ASJC Scopus subject areas

  • バイオエンジニアリング
  • 環境工学
  • 再生可能エネルギー、持続可能性、環境
  • 廃棄物管理と処理

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