Kinetics of Lactic Acid Fermentation on Food Waste by Lactobacillus bulgaricus

2010 ◽  
Vol 113-116 ◽  
pp. 1235-1238 ◽  
Author(s):  
Min Wang ◽  
Zhi Jun Xu ◽  
Tian Lei Qiu ◽  
Xiao Hong Sun ◽  
Mei Lin Han ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Kinetic Model ◽  
Food Waste ◽  
Estimation Procedure ◽  
Lactobacillus Bulgaricus ◽  
Model Parameters ◽  
Acid Fermentation ◽  
Organic Solid Waste ◽  
Organic Solid ◽  
Kinetics Of

Lactic acid (LA) production from food waste (FW) is a novel recycling method for organic solid waste. In this study, 35.12g/L LA produced from non-autoclaved FW by Lactobacillus bulgaricus, with a volumetric productivity of 0.98g/(L•h). The kinetic model of lactic acid formation in the FW fermentation at 45 0C and pH 5.5-6.0 was established. A nonlinear parameter estimation procedure was used to obtain optimal kinetic model parameters.

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.

A closed loop for municipal organic solid waste by lactic acid fermentation

2015 ◽  
Vol 175 ◽  
pp. 142-151 ◽  
Author(s):  
Maraike Probst ◽  
Janette Walde ◽  
Thomas Pümpel ◽  
Andreas Otto Wagner ◽  
Heribert Insam
Keyword(s):  
Lactic Acid ◽  
Solid Waste ◽  
Closed Loop ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Organic Solid Waste ◽  
Organic Solid ◽  
Municipal Organic Solid Waste

Properties of Labneh-Like Product Manufactured Using Enterococcus Starter Cultures as Novel Dairy Fermentation Bacteria

1988 ◽  
Vol 51 (5) ◽  
pp. 386-390 ◽  
Author(s):  
Y. A. EL-SAMRAGY ◽  
E. O. FAYED ◽  
A. A. ALY ◽  
A. E. A. HAGRASS
Keyword(s):  
Lactic Acid ◽  
Enterococcus Faecalis ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Soluble Nitrogen ◽  
Acid Fermentation

The traditional yogurt starter, i.e. Staphylococcus thermophilus and Lactobacillus bulgaricus, has always been used to bring about the lactic acid fermentation during manufacture of concentrated yogurt known in Egypt as “Labneh”. Different combinations of some strains of Enterococcus faecalis, isolated from Laban Rayeb (a type of fermented milk), in combination with a certain strain of Lactobacillus bulgaricus were used to produce a Labneh-like product. Chemical, microbiological and organoleptic properties of the Labneh-like product were assessed and compared to the characteristics of Labneh processed traditionally by two different dairy plants in Egypt. All treatments showed similar changes during storage at 5 ± 1°C for 28 d. Total solids, fat, titratable acidity and pH values coincided with those of Labneh. Some components increased until the seventh day, i.e. acetaldehyde and diacetyl, while other features, such as the ratio of soluble nitrogen/total nitrogen and tyrosine, increased until the fourteenth day of storage. Thereafter, no marked variations occurred. However, a decrease in tryptophan content of all products occurred during the storage period. Total viable count and count of lactic acid bacteria of Labneh-like product as well as Labneh increased until the end of the second week of storage and then decreased. Coliforms, yeasts and molds and psychrotrophic bacteria were detected in some fresh and stored samples. The starter culture which consisted of 1.5% Enterococcus faecalis 19 and 1.5% Enterococcus faecalis 22 was used successfully to manufacture a Labneh-like product with high acceptability when fresh or refrigerated at 5 ± 1°C.

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

Modelling of composting of food waste in a column reactor

2007 ◽  
Vol 61 (1) ◽  
Author(s):  
F. Briški ◽  
M. Vuković ◽  
K. Papa ◽  
Z. Gomzi ◽  
T. Domanovac
Keyword(s):  
Mathematical Model ◽  
Solid Waste ◽  
Food Waste ◽  
Good Prediction ◽  
Process Performance ◽  
Biodegradation Rate ◽  
Reaction Heat ◽  
Column Reactor ◽  
Organic Solid Waste ◽  
Organic Solid

AbstractThe composting of organic solid waste, the mixture of fruit and vegetable leftovers enriched with night soil, was investigated in a closed thermally insulated reactor. It was found that 80.9 % of the original substrate biodegraded after 14 days. A mathematical model of the column reactor was proposed where the biodegradation rate of the organic solid waste was described using simple n-thorder kinetics. A good prediction of process performance was obtained using the proposed kinetics and experimentally obtained reaction heat.

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.

Kinetic Study of the Dehydrogenation of Isobutane over V-K-O /ZSM5 Catalyst

2013 ◽  
Vol 798-799 ◽  
pp. 174-177 ◽  
Author(s):  
Teng Teng Wu ◽  
Cheng Xue Wang
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Kinetic Model ◽  
Atmospheric Pressure ◽  
Contact Time ◽  
Model Parameters ◽  
Isobutane Dehydrogenation ◽  
Dehydrogenation Reaction ◽  
Reaction Pressure ◽  
Kinetics Of

The reaction kinetics of the dehydrogenation of isobutane over V-K-O /ZSM5 catalyst was investigated. The powerfunction model was established;The isobutane dehydrogenation reaction tests were carried out between 833-863K and reaction pressure to atmospheric pressure by changing the contact time(w/F=0.464-0.532gh/mol) ,through the experimental data the kinetics of model parameters were analyzed.The results show that the power-function kinetic model is reasonable,the apparent activation energy is 177.7492KJ/mol.

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
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