scholarly journals Oriented Fermentation of Food Waste towards High-Value Products: A Review

Energies ◽  
2020 ◽  
Vol 13 (21) ◽  
pp. 5638
Author(s):  
Qiao Wang ◽  
Huan Li ◽  
Kai Feng ◽  
Jianguo Liu
Keyword(s):  
Lactic Acid ◽  
Food Waste ◽  
Volatile Fatty Acids ◽  
High Efficiency ◽  
Continuous Fermentation ◽  
Scale Up ◽  
High Yield ◽  
Organic Loading Rate ◽  
Market Demand ◽  
Acid Fermentation

Food waste has a great potential for resource recovery due to its huge yield and high organic content. Oriented fermentation is a promising method with strong application prospects due to high efficiency, strong robustness, and high-value products. Different fermentation types lead to different products, which can be shifted by adjusting fermentation conditions such as inoculum, pH, oxidation-reduction potential (ORP), organic loading rate (OLR), and nutrients. Compared with other types, lactic acid fermentation has the lowest reliance on artificial intervention. Lactic acid and volatile fatty acids are the common products, and high yield and high purity are the main targets of food waste fermentation. In addition to operational parameters, reactors and processes should be paid more attention to for industrial application. Currently, continuously stirred tank reactors and one-stage processes are used principally for scale-up continuous fermentation of food waste. Electro-fermentation and iron-based or carbon-based additives can improve food waste fermentation, but their mechanisms and application need further investigation. After fermentation, the recovery of target products is a key problem due to the lack of green and economic methods. Precipitation, distillation, extraction, adsorption, and membrane separation can be considered, but the recovery step is still the most expensive in the entire treatment chain. It is expected to develop more efficient fermentation processes and recovery strategies based on food waste composition and market demand.

scholarly journals Development of Four Unit Processes for Biobased PLA Manufacturing

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
Chae Hwan Hong ◽  
Si Hwan Kim ◽  
Ji-Yeon Seo ◽  
Do Suck Han
Keyword(s):  
Lactic Acid ◽  
Ring Opening ◽  
Lactic Acid Production ◽  
Scale Up ◽  
Catalyst System ◽  
Ring Opening Polymerization ◽  
Acid Fermentation ◽  
Manufacturing Method ◽  
Renewable Biomass ◽  
Microbial Productivity

Polylactide (PLA), which is one of the most important biocompatible polyesters that are derived from annually renewable biomass such as corn and sugar beets, has attracted much attention for automotive parts application. The manufacturing method of PLA is the ring-opening polymerization of the dimeric cyclic ester of lactic acid, lactide. For the stereocomplex PLA, we developed the four unit processes, fermentation, separation, lactide conversion, and polymerization. Fermentation of sugars to D-lactic acid is little studied, and its microbial productivity is not well known. Therefore, we investigated D-lactic acid fermentation with a view to obtaining the strains capable of producing D-lactic acid, and we got a maximum lactic acid production 60 g/L. Lactide is prepared by a two-step process: first, the lactic acid is converted into oligo(lactic acid) by a polycondensation reaction; second, the oligo(lactic acid) is thermally depolymerized to form the cyclic lactide via an unzipping mechanism. Through catalyst screening test for polycondensation and depolymerization reactions, we got a new method which shortens the whole reaction time 50% the level of the conventional method. Poly(L-lactide) was obtained from the ring-opening polymerization of L-lactide. We investigated various catalysts and polymerization conditions. Finally, we got the best catalyst system and the scale-up technology.

Lactic acid fermentation of food waste using integrated glucoamylase production

2009 ◽  
Vol 84 (1) ◽  
pp. 139-143 ◽  
Author(s):  
Xiao Qiang Wang ◽  
Qun Hui Wang ◽  
Hong Zhi Ma ◽  
Wei Yin
Keyword(s):  
Lactic Acid ◽  
Food Waste ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Glucoamylase Production

scholarly journals QUALITY OF ALFALFA SENAGE WITH THE«GREENGRASSE 3×3» BIOPRESERVATIVE

2021 ◽  
Vol 6 (1) ◽  
pp. 44-51
Author(s):  
Nikolai Mironov ◽  
Anna Karamayeva ◽  
Sergei Karamayev ◽  
Larisa Bakayeva
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Volatile Fatty Acids ◽  
Dry Weight ◽  
Acid Fermentation ◽  
Protein Nitrogen ◽  
Available Energy ◽  
Production Complex ◽  
Positive Effect

The aim of the research is to improve the quality and nutritional value of the alfalfa haylage applying the «Green-grass 3×3» biopreservative with herbage. Current biological preparations contain live cultures of specially selected lactic, propionic acids, and sporogenous bacillus, a complex of amino acids, enzymes, vitamins and minor nutrient elements. Preparation use with herbage during haylage leads to intensification the lactic acid fermentation, im-provement of ratio of organic acids, increase the content of nutrients and ensuring their reliable safety during stor-age. The research was carried out at the milk production complex of «Radna» LLC in the Samara region. The re-search was provided involving Holstein and Ayrshire breeds. The haylage was fed to cows in the amount of 24 kg as part of a balanced feed mixture in accordance with the casein diet. As a result of applying a bio-preservative with herbage, the content of organic acids in the ready made feeds increased by 0.54%, including lactic acid – by 0.80%. The dry weight increased by 4.6%, available energy – by 37.4%, energy feed units – by 9.1%, digestible protein – by 13.8%, crude fiber – by 0.9%. Feeding the cows haylage with a bioconservative increased the meta-bolic processes in the tripe of animals. Ciliata weight in the ruminal fluid of Holstein cows increased by 29.0%, Ayr-shire – by 25.8%, number of bacteria, respectively, by 26.5 and 27.5%. As a result, the content of total nitrogen in-creased by 15.0-15.1%, protein nitrogen – by 40.4-42.9%, and ammonia, on the contrary, decreased by 40.0-40.6%. The content of volatile fatty acids decreased by 12.6-16.2%, while the proportion of acetic acid increased by 7.73-8.71%. All this had a positive effect on the digestibility of nutrients by the animals of the experimental groups. The digestibility of the dry weight of the feed increased, respectively, by 4.14-4.57%, and its components – by 4.23-6.97%.

Lactic acid fermentation of food waste for swine feed

2006 ◽  
Vol 97 (15) ◽  
pp. 1858-1864 ◽  
Author(s):  
S.Y. Yang ◽  
K.S. Ji ◽  
Y.H. Baik ◽  
W.S. Kwak ◽  
T.A. McCaskey
Keyword(s):  
Lactic Acid ◽  
Food Waste ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Swine Feed

Effect of pretreatment on acid fermentation of organic solid waste

2005 ◽  
Vol 52 (1-2) ◽  
pp. 153-160 ◽  
Author(s):  
H.J. Kim ◽  
Y.G. Choi ◽  
D.Y. Kim ◽  
D.H. Kim ◽  
T.H. Chung
Keyword(s):  
Food Waste ◽  
Thermal Processing ◽  
Volatile Fatty Acids ◽  
Dosage Level ◽  
Acid Fermentation ◽  
Enzymatic Pretreatment ◽  
Organic Solid Waste ◽  
Organic Solid ◽  
Combined Pretreatment ◽  
Enzyme Dosage

The effect of various pretreatment methods on acidogenesis of food waste from a cafeteria was investigated. Thermal, enzymatic, and combined thermal-enzymatic batch pretreatment were conducted. Solubilization of food waste in thermal or enzymatic pretreatment increased with either increasing thermal duration or enzyme dosage, respectively. An optimal condition in thermal or enzymatic pretreatment was 60 min of thermal processing or 0.1% (v/v) of enzyme dosage level, respectively, based on volatile suspended solids (VSS) reduction. In the combined pretreatment, increased thermal duration also increased VSS reduction and the solubilization efficiency was higher than that in only enzymatic or thermal pretreatment. The maximum volatile fatty acids (VFAs) production and the highest VFAs fraction in soluble COD in the acid fermentation were achieved with the food waste after 60 min of thermal processing followed by 0.1% (v/v) enzymatic treatment. Increase in VFAs production of the fermenter was over 380% compared to the control fermenter without any pretreatment.

Optimization and scale-up of l-lactic acid fermentation by mutant strain Rhizopus sp. MK-96-1196 in airlift bioreactors

2003 ◽  
Vol 96 (1) ◽  
pp. 65-69 ◽  
Author(s):  
Shigenobu Miura ◽  
Tomohiro Arimura ◽  
Minako Hoshino ◽  
Mami Kojima ◽  
Lies Dwiarti ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Mutant Strain ◽  
Scale Up ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Airlift Bioreactors ◽  
Rhizopus Sp

Volatile fatty acids production from food waste: Effects of pH, temperature, and organic loading rate

2013 ◽  
Vol 143 ◽  
pp. 525-530 ◽  
Author(s):  
Jianguo Jiang ◽  
Yujing Zhang ◽  
Kaimin Li ◽  
Quan Wang ◽  
Changxiu Gong ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Food Waste ◽  
Volatile Fatty Acids ◽  
Loading Rate ◽  
Organic Loading Rate ◽  
Organic Loading ◽  
Effects Of Ph

Biological Conversion of Corncob Residues of Xylose Manufacture to L-Lactic Acid

2011 ◽  
Vol 236-238 ◽  
pp. 330-333 ◽  
Author(s):  
Tian Tian Sun ◽  
Ya Can Zhao ◽  
Jian Wu ◽  
Gui Fu Dai ◽  
Jun Ping Zhu
Keyword(s):  
Lactic Acid ◽  
Enzyme Concentration ◽  
High Yield ◽  
Sodium Acetate Buffer ◽  
Acid Fermentation ◽  
Reaction Conditions ◽  
Biological Conversion ◽  
Percent Conversion ◽  
Main Factors ◽  
Hydrolysis Of

The aim of this research is to study the saccharification of corncob residues of xylose manufacture by enzymes and turn it to L-lactic acid by fermentation. Corncob residues of xylose manufacture is one kind of lignocelluloses composed of 48.5% cellulose, 21.3% lignin, and 23.5% hemicellulose. As one of the most widely used organic acids in industry and the precursor of PLA, a degradable plastic, L-lactic acid is a very important material. In this study, six kinds of cellulases and one kind of β-glucosidase produced by different companies were studied to obtain high yield sugars needed for L-lactic acid fermentation. Results showed that composite of different enzymes could improve the catalysis effects. Mixture of cellulose F3: cellulose F4: β-glucosidase at the ratio of 2:4:9 engendered a high synergistic effect in hydrolysis. Also, the main factors influencing the hydrolysis of corncob residues were investigated. The appropriate reaction conditions are sodium acetate buffer 0.05-0.1mol/L, pH 5.0-5.5, concentration of corncob residues 15%, enzyme concentration 97U for 1g substrate, reaction temperature 50°C and the shaker speed 140 r/min. After 96h reaction, the concentration of glucose could reach as high as 5.5%. In fermentation, 4.48% of L-lactic acid was produced in 24 hours utilizing hydrolysis sugars as the carbon source, and the percent conversion of glucose to L- lactic acid was 81.5%.

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