Research Progress on Lactic Acid Production from Food Waste by Fermentation

被引：0

作者：

Feng L. ^{[1
]}

Yuan F. ^{[1
]}

Liu F. ^{[2
]}

Wang T. ^{[1
]}

Chen Y. ^{[1
]}

机构：

[1] State Key Laboratory of Pollution Control and Resources Reuse, Tongji University, Shanghai

[2] TUS Environmental Science and Technology Development Co., Ltd., Beijing

来源：

Tongji Daxue Xuebao/Journal of Tongji University | 2021年 / 49卷 / 12期

关键词：

Anaerobic fermentation; Food waste; Lactic acid (LA); Lactic acid bacteria; Separation and purification;

D O I：

10.11908/j.issn.0253-374x.21309

中图分类号：

O62 [有机化学]; TQ [化学工业];

学科分类号：

070303 ; 0817 ; 081704 ;

摘要：

The output of food waste in China is large, with high moisture content and extremely perishable, difficult to collect and treat, and low utilization rate. How to treat and resource-utilize food waste in an environmentally friendly, efficient and economical manner has become the focus of attention. As an important organic acid, the lactic acid (LA) is widely used in food, chemical and other fields. Based on the introduction of the mechanism of lactic acid production by microbial fermentation and the development of lactic acid production technology by food waste fermentation, we summarize the effects of bacterial species, carbon and nitrogen sources, pH value and other important factors on lactic acid production by food waste fermentation, and analyze the development status of lactic acid separation and purification technology in fermentation liquid. Finally, the key points and difficulties in the future research and application of lactic acid production technology by food waste fermentation are prospected. © 2021, Editorial Department of Journal of Tongji University. All right reserved.

引用

页码：1688 / 1700

页数：12

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