Valorisation of food waste via fungal hydrolysis and lactic acid fermentation with Lactobacillus casei Shirota

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Original languageEnglish
Pages (from-to)129-136
Journal / PublicationBioresource Technology
Online published6 Feb 2016
Publication statusPublished - Oct 2016


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 (80.0–100.2 g L−1), fructose (7.6 g L−1) and free amino nitrogen (947–1081 mg L−1). In the fermentation with Lactobacillus casei Shirota, 94.0 g L−1 and 82.6 g L−1 of LA were produced with productivity of 2.61 g L−1 h−1 and 2.50 g L−1 h−1 for mixed food waste and bakery waste hydrolysate, respectively. The yield was 0.94 g g−1 for both hydrolysates. Similar results were obtained using food waste powder hydrolysate, in which 90.1 g L−1 of LA was produced with a yield and productivity of 0.92 g g−1 and 2.50 g L−1 h−1. 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.

Research Area(s)

  • Food waste treatment, Lactic acid fermentation, Platform chemicals, Lactobacillus casei Shirota, Hydrolysis