scholarly journals Food waste produced lactic acid for pathogen inactivation, urea stabilization and odor control in feces

2021 ◽  
Vol 15 (10) ◽  
pp. 390-398
Author(s):  
Getaneh Zerihun ◽  
Nigussie Agizew ◽  
Desta Adey ◽  
G. Love Nancy
Keyword(s):  
Lactic Acid ◽  
Food Waste ◽  
Pathogen Inactivation ◽  
Odor Control

Application of lactic acid derived from food waste on pathogen inactivation in fecal sludge: a review on the alternative use of food waste

2018 ◽  
Vol 33 (4) ◽  
pp. 423-431 ◽  
Author(s):  
Emmanuel Alepu Odey ◽  
Bodjui Olivier Abo ◽  
Zifu Li ◽  
Xiaoqin Zhou
Keyword(s):  
Lactic Acid ◽  
Food Waste ◽  
Crop Production ◽  
Environmental Problems ◽  
Fermented Food ◽  
Population Increase ◽  
Waste Generation ◽  
Pathogen Inactivation ◽  
Nutrient Runoff ◽  
Fecal Sludge

Abstract Food waste generation and disposal have led to several environmental problems, especially in developing countries. This phenomenon is partly because most cities rapidly urbanize, which results in population increase, urban settlement and waste generation. Improper management of waste has continued to create environmental problems. These problems have indeed interfered with the inadequate measures in managing other organic waste such as food waste. Food waste can be fermented and used for pathogen inactivation in fecal sludge (FS). The continual decrease in global crop production due to soil erosion, nutrient runoff and loss of organic matter has generated interest in using FS for soil amendment. However, due to the high number of pathogens in FS that are harmful to humans, FS must be treated before being used in agriculture. Thus, given the high amounts of food waste generated globally and the lactic acid potential of fermented food waste, several researchers have recently proposed the use of fermented food waste to suppress pathogens in FS. This review presents the various approaches in pathogen inactivation in FS using different types of food waste. On the basis of the literature review, the major problems associated with the generation, collection and application of food waste in pathogen inactivation in FS are discussed. Moreover, the trends and challenges that concern the applicability of each method are critically reviewed.

scholarly journals Locally produced lactic acid bacteria for pathogen inactivation and odor control in fecal sludge

2018 ◽  
Vol 184 ◽  
pp. 798-805 ◽  
Author(s):  
Emmanuel Alepu Odey ◽  
Zifu Li ◽  
Xiaoqin Zhou ◽  
Yichang Yan
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogen Inactivation ◽  
Odor Control ◽  
Fecal Sludge

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

2021 ◽  
Vol 323 ◽  
pp. 124618
Author(s):  
Zengshuai Zhang ◽  
Panagiotis Tsapekos ◽  
Merlin Alvarado-Morales ◽  
Irini Angelidaki
Keyword(s):  
Lactic Acid ◽  
Food Waste ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Storage Duration ◽  
Aerobic Conditions

Lactic acid bacteria modulate organic acid production during early stages of food waste composting

2019 ◽  
Vol 687 ◽  
pp. 341-347 ◽  
Author(s):  
Quyen Ngoc Minh Tran ◽  
Hiroshi Mimoto ◽  
Mitsuhiko Koyama ◽  
Kiyohiko Nakasaki
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acid ◽  
Food Waste ◽  
Acid Production ◽  
Organic Acid Production ◽  
Early Stages

scholarly journals Optimization of lactic acid fermentation for pathogen inactivation in fecal sludge

2018 ◽  
Vol 157 ◽  
pp. 249-254 ◽  
Author(s):  
Emmanuel Alepu Odey ◽  
Zifu Li ◽  
Xiaoqin Zhou ◽  
Yichang Yan
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Pathogen Inactivation ◽  
Acid Fermentation ◽  
Fecal Sludge

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

Optimization of Lactic Acid Production from Food Waste by the Saccharification of Bacillus subtili

2010 ◽  
Vol 113-116 ◽  
pp. 1080-1083 ◽  
Author(s):  
Ying Ying Liu ◽  
Qun Hui Wang ◽  
Li Wei Chen ◽  
Xiao Qiang Wang ◽  
Juan Wang
Keyword(s):  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Acid Concentration ◽  
Food Waste ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Total Sugar ◽  
Lactic Acid Concentration ◽  
Two Phase ◽  
Better Than

In order to reduce the costs of production and increase the lactic acid yields, this research adopts Bacillus subtilis to substitute enzymes. The method used in the study is two-phase fermentation - inoculate Bacillus subtilis to food waste to produce sugar, and then inoculate Lactobacillus to food waste to yield lactic acid. 87.22 g l–1 of total sugar can be obtained from non-autoclaved food waste in 30 h of saccharification at 40 centigrade. After two-phase fermentation, the optimal lactic acid concentration was 50.77g/L. The results indicate that two-phase fermentation is better than synchronous saccharification fermentation.

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