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

研究成果: Contribution to journalArticle査読

28 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)159-164
ページ数6
ジャーナルBioresource Technology
225
DOI
出版ステータス出版済み - 2 1 2017

All Science Journal Classification (ASJC) codes

  • 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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