Enhanced isomer purity of lactic acid from the non-sterile fermentation of kitchen wastes

• Published in: Bioresource technology Vol. 99; no. 4; pp. 855 - 862
• Main Authors: Zhang, Bo, He, Pin-jing, Ye, Ning-fang, Shao, Li-ming
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.03.2008; [New York, NY]: Elsevier Ltd; Elsevier
• Subjects: Biological and medical sciences; Bioreactors - microbiology; Biotechnology; Clostridium; Computer Simulation; Fermentation; Fermentation time; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; Industrial Waste - prevention & control; Isomer purity; Isomerism; Kitchen wastes; Lactic acid; Lactic Acid - chemistry; Lactic Acid - metabolism; Lactobacillus - metabolism; Methods. Procedures. Technologies; Microbial engineering. Fermentation and microbial culture technology; Models, Biological; Restaurants; Sterilization; Temperature; Use and upgrading of agricultural and food by-products. Biotechnology; pH; Temperature; Lactic acid; Isomer purity; Kitchen wastes; Fermentation time; Food waste; Purity; Fermentation; Isomer

In order to improve the purity of lactic acid isomers, the effects of pH, temperature, fermentation time and their interactions on l(+) or d(−)-lactic acid production were evaluated during lactic acid fermentation of the non-sterile kitchen wastes. The results showed that l(+)-lactic acid was the ma...