Impact of storage duration and micro-aerobic conditions on lactic acid production from food waste

Zengshuai Zhang; Panagiotis Tsapekos; Merlin Alvarado-Morales; Irini Angelidaki

doi:10.1016/j.biortech.2020.124618

Impact of storage duration and micro-aerobic conditions on lactic acid production from food waste

Zengshuai Zhang, Panagiotis Tsapekos^*, Merlin Alvarado-Morales, Irini Angelidaki

^*Corresponding author for this work

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

Food waste (FW) is an abundant resource with great potential for lactic acid (LA) production. In the present study, the effect of storage time on FW characteristics and its potential for LA production was investigated. The largest part of sugars was consumed during 7 to 15 days of FW storage and the sugar consumption reached 68.0% after 15 days. To enhance the LA production, micro-aerobic conditions (13 mL air/g VS) and addition of β-glucosidase were applied to improve polysaccharides hydrolysis, resulting to increase of monosaccharides content to 76.6%. Regarding fermentative LA production, the highest LA titer and yield of hydrolyzed FW was 32.1 ± 0.5 g/L and 0.76 ± 0.01 g/g-sugar, respectively. Furthermore, L-LA isomer was higher than 70% when FW was stored for up to 7 days. However, attention should be paid on controlling the FW storage to approximately one week.

Original language	English
Article number	124618
Journal	Bioresource Technology
Volume	323
Number of pages	9
ISSN	0960-8524
DOIs	https://doi.org/10.1016/j.biortech.2020.124618
Publication status	Published - 2021

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title = "Impact of storage duration and micro-aerobic conditions on lactic acid production from food waste",

abstract = "Food waste (FW) is an abundant resource with great potential for lactic acid (LA) production. In the present study, the effect of storage time on FW characteristics and its potential for LA production was investigated. The largest part of sugars was consumed during 7 to 15 days of FW storage and the sugar consumption reached 68.0% after 15 days. To enhance the LA production, micro-aerobic conditions (13 mL air/g VS) and addition of β-glucosidase were applied to improve polysaccharides hydrolysis, resulting to increase of monosaccharides content to 76.6%. Regarding fermentative LA production, the highest LA titer and yield of hydrolyzed FW was 32.1 ± 0.5 g/L and 0.76 ± 0.01 g/g-sugar, respectively. Furthermore, L-LA isomer was higher than 70% when FW was stored for up to 7 days. However, attention should be paid on controlling the FW storage to approximately one week.",

author = "Zengshuai Zhang and Panagiotis Tsapekos and Merlin Alvarado-Morales and Irini Angelidaki",

year = "2021",

doi = "10.1016/j.biortech.2020.124618",

language = "English",

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journal = "Bioresource Technology",

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T1 - Impact of storage duration and micro-aerobic conditions on lactic acid production from food waste

AU - Zhang, Zengshuai

AU - Tsapekos, Panagiotis

AU - Alvarado-Morales, Merlin

AU - Angelidaki, Irini

PY - 2021

Y1 - 2021

N2 - Food waste (FW) is an abundant resource with great potential for lactic acid (LA) production. In the present study, the effect of storage time on FW characteristics and its potential for LA production was investigated. The largest part of sugars was consumed during 7 to 15 days of FW storage and the sugar consumption reached 68.0% after 15 days. To enhance the LA production, micro-aerobic conditions (13 mL air/g VS) and addition of β-glucosidase were applied to improve polysaccharides hydrolysis, resulting to increase of monosaccharides content to 76.6%. Regarding fermentative LA production, the highest LA titer and yield of hydrolyzed FW was 32.1 ± 0.5 g/L and 0.76 ± 0.01 g/g-sugar, respectively. Furthermore, L-LA isomer was higher than 70% when FW was stored for up to 7 days. However, attention should be paid on controlling the FW storage to approximately one week.

AB - Food waste (FW) is an abundant resource with great potential for lactic acid (LA) production. In the present study, the effect of storage time on FW characteristics and its potential for LA production was investigated. The largest part of sugars was consumed during 7 to 15 days of FW storage and the sugar consumption reached 68.0% after 15 days. To enhance the LA production, micro-aerobic conditions (13 mL air/g VS) and addition of β-glucosidase were applied to improve polysaccharides hydrolysis, resulting to increase of monosaccharides content to 76.6%. Regarding fermentative LA production, the highest LA titer and yield of hydrolyzed FW was 32.1 ± 0.5 g/L and 0.76 ± 0.01 g/g-sugar, respectively. Furthermore, L-LA isomer was higher than 70% when FW was stored for up to 7 days. However, attention should be paid on controlling the FW storage to approximately one week.

U2 - 10.1016/j.biortech.2020.124618

DO - 10.1016/j.biortech.2020.124618

M3 - Journal article

C2 - 33406468

SN - 0960-8524

VL - 323

JO - Bioresource Technology

JF - Bioresource Technology

M1 - 124618

ER -

Impact of storage duration and micro-aerobic conditions on lactic acid production from food waste

Abstract

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