BioChem - DOS

Enhancement of L-lactic acid production via synergism in open co-fermentation of Sophora flavescens residues and food waste

Bioresource technology : biomass, bioenergy, biowastes, conversion technologies, biotransformations, production technologies

Zheng, Jin; Gao, Ming; Wang, Qunhui; Wang, Juan; Sun, Xiaohong; Chang, Qiang; Tashiro, Yukihiro

<P><B>Abstract</B></P> <P>In this study, <I>Sophora flavescens</I> residues (SFR) were used for <SMALL>L</SMALL>-lactic acid production and were mixed with food waste (FW) to assess the effects of different compositions of SFR and FW. Positive synergistic effects of mixed substrates were achieved with co-fermentation. Co-fermentation increased the proportion of <SMALL>L</SMALL>-lactic acid by decreasing the co-products of ethanol and other organic acids. A maximum <SMALL>L</SMALL>-lactic acid concentration of 48.4g/L and <SMALL>L</SMALL>-lactic acid conversion rate of 0.904g/g total sugar were obtained through co-fermentation of SFR and FW at the optimal ratio of 1:1.5. These results were approximately 6-fold those obtained during mono-fermentation of SFR. Co-fermentation of SFR and FW provides a suitable C/N ratio and pH for effective open fermentative production of <SMALL>L</SMALL>-lactic acid.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Co-fermentation of <I>Sophora flavescens</I> residues and food waste achieved synergism. </LI> <LI> SFR and FW co-fermentation provides suitable C/N ratio and pH for <SMALL>L</SMALL>-LA production. </LI> <LI> Co-fermentation increased the proportion of <SMALL>L</SMALL>-LA by reducing co-products. </LI> <LI> An SFR:FW ratio of 1:1.5 increased <SMALL>L</SMALL>-LA 6-fold over mono-fermentation of SFR. </LI> </UL> </P>

2017

Elsevier

0960-8524

225

pp.159-164

10.1016/j.biortech.2016.11.055

http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=05787966&target=NART&cn=NART77089705

Sophora flavescens residue; Food waste; Co-fermentation; L-Lactic acid production; Synergism