Valorisation of food waste via fungal hydrolysis and lactic acid fermentation with Lactobacillus casei Shirota
Research output: Journal Publications and Reviews › RGC 21 - Publication in refereed journal › peer-review
Author(s)
Related Research Unit(s)
Detail(s)
Original language | English |
---|---|
Pages (from-to) | 129-136 |
Journal / Publication | Bioresource Technology |
Volume | 217 |
Online published | 6 Feb 2016 |
Publication status | Published - Oct 2016 |
Link(s)
Abstract
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
Citation Format(s)
Valorisation of food waste via fungal hydrolysis and lactic acid fermentation with Lactobacillus casei Shirota. / Kwan, Tsz Him; Hu, Yunzi; Lin, Carol Sze Ki .
In: Bioresource Technology, Vol. 217, 10.2016, p. 129-136.
In: Bioresource Technology, Vol. 217, 10.2016, p. 129-136.
Research output: Journal Publications and Reviews › RGC 21 - Publication in refereed journal › peer-review