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

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Detail(s)

Original languageEnglish
Pages (from-to)129-136
Journal / PublicationBioresource Technology
Volume217
Online published6 Feb 2016
Publication statusPublished - Oct 2016

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