Effect of pH on lactic acid production from acidogenic fermentation of food waste with different types of inocula

Jialing Tang; Xiaochang C. Wang; Yisong Hu; Yongmei Zhang; Yuyou Li

doi:10.1016/j.biortech.2016.11.111

Effect of pH on lactic acid production from acidogenic fermentation of food waste with different types of inocula

Jialing Tang, Xiaochang C. Wang, Yisong Hu, Yongmei Zhang, Yuyou Li

ENG - Civil and Environmental Engineering

Research output: Contribution to journal › Article › peer-review

99 Citations (Scopus)

Abstract

Effect of acidic pH (4, 5, 6 and uncontrolled) on lactic acid (LA) fermentation from food waste was investigated by batch fermentation experiments using methanogenic sludge, fresh food waste and anaerobic activated sludge as inocula. Results showed that due to the increase of hydrolysis, substrate degradation rate and enzyme activity, the optimal LA concentration and yield were obtained at pH 5, regardless of the inoculum used. The highest LA concentration (28.4 g/L) and yield (0.46 g/g-TS) were obtained with fresh food waste as inoculum. Moreover, after the substrate was completely utilized, the lactic acid bacteria population sharply decreased, and the LA produced was converted to volatile fatty acids (VFAs) at pH 6 within a short period. The VFA components varied with the inoculum supplied. Microbial community analysis using high-throughput pyrosequencing revealed that diversity decreased and a high abundance of Lactobacillus (83.4–98.5%) accumulated during fermentation with all inocula.

Original language	English
Pages (from-to)	544-552
Number of pages	9
Journal	Bioresource Technology
Volume	224
DOIs	https://doi.org/10.1016/j.biortech.2016.11.111
Publication status	Published - 2017 Jan 1

Keywords

Acidogenic fermentation
Food waste
Inoculum
Lactic acid
pH

ASJC Scopus subject areas

Bioengineering
Environmental Engineering
Renewable Energy, Sustainability and the Environment
Waste Management and Disposal

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.biortech.2016.11.111

Cite this

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title = "Effect of pH on lactic acid production from acidogenic fermentation of food waste with different types of inocula",

abstract = "Effect of acidic pH (4, 5, 6 and uncontrolled) on lactic acid (LA) fermentation from food waste was investigated by batch fermentation experiments using methanogenic sludge, fresh food waste and anaerobic activated sludge as inocula. Results showed that due to the increase of hydrolysis, substrate degradation rate and enzyme activity, the optimal LA concentration and yield were obtained at pH 5, regardless of the inoculum used. The highest LA concentration (28.4 g/L) and yield (0.46 g/g-TS) were obtained with fresh food waste as inoculum. Moreover, after the substrate was completely utilized, the lactic acid bacteria population sharply decreased, and the LA produced was converted to volatile fatty acids (VFAs) at pH 6 within a short period. The VFA components varied with the inoculum supplied. Microbial community analysis using high-throughput pyrosequencing revealed that diversity decreased and a high abundance of Lactobacillus (83.4–98.5%) accumulated during fermentation with all inocula.",

keywords = "Acidogenic fermentation, Food waste, Inoculum, Lactic acid, pH",

author = "Jialing Tang and Wang, {Xiaochang C.} and Yisong Hu and Yongmei Zhang and Yuyou Li",

note = "Funding Information: This study was supported by the National Natural Science Foundation of China (grant no. 51508450), the Fund for Postdoctoral Scientific Research Project of China (grant no. 2015M582760XB), the National Program of Water Pollution Control in China (grant no. 2013ZX07310-001), and the Program for Innovative Research Team in Shaanxi (grant no. IRT2013KCT-13). Publisher Copyright: {\textcopyright} 2016 Elsevier Ltd",

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doi = "10.1016/j.biortech.2016.11.111",

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TY - JOUR

T1 - Effect of pH on lactic acid production from acidogenic fermentation of food waste with different types of inocula

AU - Tang, Jialing

AU - Wang, Xiaochang C.

AU - Hu, Yisong

AU - Zhang, Yongmei

AU - Li, Yuyou

N1 - Funding Information: This study was supported by the National Natural Science Foundation of China (grant no. 51508450), the Fund for Postdoctoral Scientific Research Project of China (grant no. 2015M582760XB), the National Program of Water Pollution Control in China (grant no. 2013ZX07310-001), and the Program for Innovative Research Team in Shaanxi (grant no. IRT2013KCT-13). Publisher Copyright: © 2016 Elsevier Ltd

PY - 2017/1/1

Y1 - 2017/1/1

N2 - Effect of acidic pH (4, 5, 6 and uncontrolled) on lactic acid (LA) fermentation from food waste was investigated by batch fermentation experiments using methanogenic sludge, fresh food waste and anaerobic activated sludge as inocula. Results showed that due to the increase of hydrolysis, substrate degradation rate and enzyme activity, the optimal LA concentration and yield were obtained at pH 5, regardless of the inoculum used. The highest LA concentration (28.4 g/L) and yield (0.46 g/g-TS) were obtained with fresh food waste as inoculum. Moreover, after the substrate was completely utilized, the lactic acid bacteria population sharply decreased, and the LA produced was converted to volatile fatty acids (VFAs) at pH 6 within a short period. The VFA components varied with the inoculum supplied. Microbial community analysis using high-throughput pyrosequencing revealed that diversity decreased and a high abundance of Lactobacillus (83.4–98.5%) accumulated during fermentation with all inocula.

AB - Effect of acidic pH (4, 5, 6 and uncontrolled) on lactic acid (LA) fermentation from food waste was investigated by batch fermentation experiments using methanogenic sludge, fresh food waste and anaerobic activated sludge as inocula. Results showed that due to the increase of hydrolysis, substrate degradation rate and enzyme activity, the optimal LA concentration and yield were obtained at pH 5, regardless of the inoculum used. The highest LA concentration (28.4 g/L) and yield (0.46 g/g-TS) were obtained with fresh food waste as inoculum. Moreover, after the substrate was completely utilized, the lactic acid bacteria population sharply decreased, and the LA produced was converted to volatile fatty acids (VFAs) at pH 6 within a short period. The VFA components varied with the inoculum supplied. Microbial community analysis using high-throughput pyrosequencing revealed that diversity decreased and a high abundance of Lactobacillus (83.4–98.5%) accumulated during fermentation with all inocula.

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KW - Food waste

KW - Inoculum

KW - Lactic acid

KW - pH

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ER -

Effect of pH on lactic acid production from acidogenic fermentation of food waste with different types of inocula

Abstract

Keywords

ASJC Scopus subject areas

UN SDGs

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