초록
Food waste recycling via fungal hydrolysis and lactic acid (LA) fermentation has been investigated. Hydrolysates derived from mixed food waste and bakery waste were rich in glucose (80.0-100.2gL<SUP>-1</SUP>), fructose (7.6gL<SUP>-1</SUP>) and free amino nitrogen (947-1081mgL<SUP>-1</SUP>). In the fermentation with Lactobacillus casei Shirota, 94.0gL<SUP>-1</SUP> and 82.6gL<SUP>-1</SUP> of LA were produced with productivity of 2.61gL<SUP>-1</SUP>h<SUP>-1</SUP> and 2.50gL<SUP>-1</SUP>h<SUP>-1</SUP> for mixed food waste and bakery waste hydrolysate, respectively. The yield was 0.94gg<SUP>-1</SUP> for both hydrolysates. Similar results were obtained using food waste powder hydrolysate, in which 90.1gL<SUP>-1</SUP> of LA was produced with a yield and productivity of 0.92gg<SUP>-1</SUP> and 2.50gL<SUP>-1</SUP>h<SUP>-1</SUP>. The results demonstrate the feasibility of an efficient bioconversion of food waste to LA and a decentralized approach of food waste recycling in urban area.