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 journalJournal articleResearchpeer-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 languageEnglish
Article number124618
JournalBioresource Technology
Volume323
Number of pages9
ISSN0960-8524
DOIs
Publication statusPublished - 2021

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