Microbial production of lactic acid from food waste: Latest advances, limits, and perspectives

被引：74

作者：

Song, Liang ^{[1
]}

Yang, Donghai ^{[1
]}

Liu, Rui ^{[1
]}

Liu, Shiyu ^{[1
]}

Dai, Lingling ^{[1
]}

Dai, Xiaohu ^{[1
]}

机构：

[1] Tongji Univ, Coll Environm Sci & Engn, State Key Lab Pollut Control & Resource Reuse, Shanghai 200092, Peoples R China

来源：

BIORESOURCE TECHNOLOGY | 2022年 / 345卷

基金：

中国国家自然科学基金;

关键词：

Lactic acid; Food waste; Lactobacillus; Value-added product; Separation; VOLATILE FATTY-ACIDS; SITU HYBRIDIZATION ANALYSIS; ANAEROBIC-DIGESTION; SIMULTANEOUS SACCHARIFICATION; ACIDOGENIC FERMENTATION; L(+)-LACTIC ACID; ACTIVATED-SLUDGE; CO-DIGESTION; BACILLUS-LICHENIFORMIS; BIOETHANOL PRODUCTION;

D O I：

10.1016/j.biortech.2021.126052

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

A significant amount of food waste (FW) is produced every year. If it is not disposed of timeously, human health and the ecological environment can be negatively affected. Lactic acid (LA), a high value-added product, can be produced by fermentation from FW as a substrate, realizing the concurrent treatment and recycling of FW, which has attracted increasing research interest. In this paper, the latest advances and deficiencies were presented from the following aspects: microorganisms involved in LA fermentation and the metabolic pathways of Lactobacillus, fermentation conditions, and methods of enhanced biotransformation and LA separation. The limitations of the LA fermentation of FW are mainly associated with low LA concentration and yield, the low purity of L(+)-LA, and the high separation costs. The establishment of biorefineries of FW with lactic acid as the target product is the future development direction, but there are still many research studies to be done.

引用

页数：14

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