Effect of total solid content and pretreatment on the production of lactic acid from mixed culture dark fermentation of food waste

Ahaha Yousuf, Juan-Rodrigo Bastidas Oyanedel*, Jens Ejbye Schmidt

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Abstract

Food waste landfilling causes environmental degradation, and this work assesses a sustainable food valorization technique. In this study, food waste is converted into lactic acid in a batch assembly by dark fermentation without pH control and without the addition of external inoculum at 37 °C. The effect of total solid (TS), enzymatic and aeration pretreatment was investigated on liquid products concentration and product yield. The maximum possible TS content was 34% of enzymatic pretreated waste, and showed the highest lactic acid concentration of 52 g/L, with a lactic acid selectivity of 0.6 g lactic/g totalacids. The results indicated that aeration pretreatment does not significantly improve product concentration or yield. Non-pretreated waste in a 29% TS system showed a lactic acid concentration of 31 g/L. The results showed that enzymatic pretreated waste at TS of 34% results in the highest production of lactic acid.

OriginalsprogEngelsk
TidsskriftWaste Management
Vol/bind77
Sider (fra-til)516-521
ISSN0956-053X
DOI
StatusUdgivet - 2018
Udgivet eksterntJa

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