Lactic acid production from dining-hall food waste by Lactobacillus plantarum using response surface methodology
✍ Scribed by Zhi-Long Ye; Min Lu; Yan Zheng; Ya-Hong Li; Wei-Min Cai
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 2008
- Tongue
- English
- Weight
- 330 KB
- Volume
- 83
- Category
- Article
- ISSN
- 0268-2575
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✦ Synopsis
Abstract
BACKGROUND: Food waste generally has a high starch content and is rich in nutritional compounds, including lipids and proteins. It therefore represents a potential renewable resource. In this study, dining‐hall food waste was used as a substrate for lactic acid production, and response surface methodology was employed to optimise the fermentation conditions.
RESULTS: Lactic acid biosynthesis was significantly affected by the interaction of protease and temperature. Protease, temperature and CaCO~3~ had significant linear effects on lactic acid production, while α‐amylase and yeast extract had insignificant effects. The optimal conditions were found to be an α‐amylase activity of 13.86 U g^−1^ dried food waste, a protease activity of 2.12 U g^−1^ dried food waste, a temperature of 29.31 °C and a CaCO~3~ concentration of 62.67 g L^−1^, which resulted in a maximum lactic acid concentration of 98.51 g L^−1^ (88.75% yield). An increase in inoculum size would be appropriate for accelerating the depletion of initial soluble carbohydrate to enhance the efficiency of α‐amylase in dining‐hall food waste fermentation.
CONCLUSION: A suitable regression model for lactic acid production was developed based on the experimental results. Dining‐hall food waste was found to be a good substrate for lactic acid fermentation with high product yield and without nutrient supplementation. Copyright © 2008 Society of Chemical Industry