Enhancement of L-lactic acid production via synergism in open co-fermentation of Sophora flavescens residues and food waste

Jin Zheng, Ming Gao, Qunhui Wang, Juan Wang, Xiaohong Sun, Qiang Chang, Yukihiro Tashiro

Research output: Contribution to journalArticlepeer-review

19 Citations (Scopus)

Abstract

In this study, Sophora flavescens residues (SFR) were used for L-lactic acid production and were mixed with food waste (FW) to assess the effects of different compositions of SFR and FW. Positive synergistic effects of mixed substrates were achieved with co-fermentation. Co-fermentation increased the proportion of L-lactic acid by decreasing the co-products of ethanol and other organic acids. A maximum L-lactic acid concentration of 48.4 g/L and L-lactic acid conversion rate of 0.904 g/g total sugar were obtained through co-fermentation of SFR and FW at the optimal ratio of 1:1.5. These results were approximately 6-fold those obtained during mono-fermentation of SFR. Co-fermentation of SFR and FW provides a suitable C/N ratio and pH for effective open fermentative production of L-lactic acid.

Original languageEnglish
Pages (from-to)159-164
Number of pages6
JournalBioresource Technology
Volume225
DOIs
Publication statusPublished - Feb 1 2017

All Science Journal Classification (ASJC) codes

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

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