Effect of pH on lactic acid production from acidogenic fermentation of food waste with different types of inocula

被引：161
作者：
Tang, Jialing [1 ,2 ,3 ]
Wang, Xiaochang C. [1 ,2 ,3 ]
Hu, Yisong [1 ,3 ]
Zhang, Yongmei [3 ,4 ]
Li, Yuyou [5 ]
机构：
[1] Xian Univ Architecture & Technol, Sch Environm & Municipal Engn, Xian 710055, Peoples R China
[2] Xian Univ Architecture & Technol, MOE, Key Lab Northwest Water Resource Environm & Ecol, Xian 710055, Peoples R China
[3] Int Sci & Technol Cooperat Ctr Urban Alternat Wat, Xian 710055, Peoples R China
[4] Taiyuan Univ Technol, Taiyuan 030054, Shanxi Province, Peoples R China
[5] Tohoku Univ, Dept Civil & Environm Engn, Sendai, Miyagi 9808579, Japan
来源：
BIORESOURCE TECHNOLOGY | 2017年 / 224卷
基金：
中国国家自然科学基金;
关键词：
Lactic acid; Food waste; Inoculum; pH; Acidogenic fermentation; ANAEROBIC-DIGESTION; MICROBIAL COMMUNITY; SIMULTANEOUS SACCHARIFICATION; EFFICIENT PRODUCTION; VEGETABLE WASTES; CO-DIGESTION; PEEL WASTES; TEMPERATURE; CULTURE; FRUIT;
D O I：
10.1016/j.biortech.2016.11.111
中图分类号：
S2 [农业工程];
学科分类号：
0828 ;
摘要：
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. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：544 / 552
页数：9
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