Effects of different lignocellulosic wastes on alleviating acidification of L-lactic acid production from food waste fermentation

Ma, Xiaoyu; Gao, Ming; Li, Chenglong; Wang, Nuohan; Sun, Xiuyun

doi:10.1016/j.biortech.2021.126043

Cited by 10 publications

(2 citation statements)

References 40 publications

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“…As the food industry demands the majority of the LA produced (~85%) (Ahmad et al, 2020), L-LA is generally the target for fermentation. Studies have shown the OP can be controlled through the manipulation of environmental conditions (Gu et al, 2014;Zhang et al, 2017), supplementation of nutrients (Zhang et al, 2020b), co-fermentation (Ma et al, 2021), or utilisation of specific LAB strains (Yuan et al, 2018;Alexandri et al, 2019). However, the response of OP with changes in fermentation conditions is not consistent between studies and may be related to the differing microbial communities which form during mixed-culture fermentation, different pure bacteria cultures, or differences in dominant metabolic pathways utilised for LA.…”

Section: Lactic Acid Fermentationmentioning

confidence: 99%

Waste to Wealth: The power of food-waste anaerobic digestion integrated with lactic acid fermentation

Bühlmann,

Mickan,

Tait

et al. 2023

Front. Chem. Eng.

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Food waste (FW) costs the global economy $1 trillion annually and is associated with 8% of anthropogenic greenhouse gas emissions. Anaerobic digestion (AD) is an effective technology for recycling organic waste, including FW, for energy and nutrient recovery. Current major revenue streams for AD include the sale of biogas/power, gate fees, and digestate (fertiliser). However, subsidies provided by governments are a major profit driver for commercial facilities and are generally required for profitability, limiting its widespread adoption. Lactic acid (LA) is a high value intermediate of the AD process and literature evidence has indicated the recovery of LA can significantly boost the revenue generated from FW-AD. Moreover, FW fermentation naturally tends towards LA accumulation, promotion of LA producing bacteria, and inhibition of alternate competing microbes, making LA attractive for commercial production from FW. The integration of LA production and recovery into FW-AD could improve its economic performance and reduce the need for subsidy support, providing a platform for global adoption of the AD technology. However, challenges, such as 1) the low LA yield on FW, 2) seasonality of the FW composition, 3) unknown influence of LA recovery on downstream AD, and 4) impact of standard operational procedures for AD on upstream LA production, still exist making this focus area for future research. Even so, literature has shown the benefits of the LA-AD biorefinery, detailing improved process economics, increased FW utilisation, and elimination of subsidy support. Therefore, this review focuses on exploring the integrating LA production into AD by examining the current status of AD, LA integration strategies, challenges associated with LA production from FW, and identifies key challenges and considerations associated with downstream AD of fermented waste.

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Section: Lactic Acid Fermentationmentioning

confidence: 99%

Waste to Wealth: The power of food-waste anaerobic digestion integrated with lactic acid fermentation

Bühlmann,

Mickan,

Tait

et al. 2023

Front. Chem. Eng.

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“…LA as an intermediate product is produced during acidogenesis [4], and has a broad range of applications such as a flavour enhancer, antacid, and preservative in the food, chemical, cosmetic, and pharmaceutical industries [8,9]. LA, especially, can be used in the plastics sector to produce biodegradable polylactic acid (PLA) plastics and polyhydroxyalkanoates (PHA) [10]. The demand for lactic acid gradually increases every year.…”

Section: Introductionmentioning

confidence: 99%

Mechanism and Effect of Amino Acids on Lactic Acid Production in Acidic Fermentation of Food Waste

Zhou,

Zhang,

Wang

et al. 2024

Fermentation

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Amino acids, particularly the ones that cannot be synthesised during fermentation, are reportedly to be key nutrients for anaerobic fermentation processes, and some of the acids are also intermediate products of anaerobic fermentation of protein-rich waste. To date, particularly, there is a lack of research on the effects of some amino acids, such as cysteine, glycine, aspartic acid, and valine, on lactic production from the fermentation of food waste and also the mechanisms involved in the process. Thus, this study investigated the effects of the four different amino acids on lactic acid production during the acidic anaerobic fermentation of food waste. Firstly, batch experiments on synthetic food waste at different pHs (4.0, 5.0, and 6.0) were executed. The results harvested in this study showed that higher LA concentrations and yields could be obtained at pH 5.0 and pH 6.0, compared with those at pH 4.0. The yield of lactic acid was slightly lower at pH 5.0 than at pH 6.0. Furthermore, caustic consumption at pH 5.0 was much lower. Therefore, we conducted batch experiments with additions of different amino acids (cysteine, glycine, aspartic acid, and valine) under pH 5.0. The additions of the four different amino acids showed different or even opposite influences on LA production. Glycine and aspartic acids presented no noticeable effects on lactic acid production, but cysteine evidently enhanced the lactic acid yield of food waste by 13%. Cysteine addition increased α-glucosidase activity and hydrolysis rate and simultaneously enhanced the abundance of Lactobacillus at the acidification stage as well as lactate dehydrogenase, which also all favoured lactic acid production. However, the addition of valine evidently reduced lactic acid yield by 18%, and the results implied that valine seemingly inhibited the conversion of carbohydrate. In addition, the low abundance of Lactobacillus was observed in the tests with valine, which appeared to be detrimental to lactic acid production. Overall, this study provides a novel insight into the regulation of lactic acid production from anaerobic fermentation of food waste by adding amino acids under acidic fermentation conditions.

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Lignin and polylactic acid for the production of bioplastics and valuable chemicals

et al. 2022

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Effects of different lignocellulosic wastes on alleviating acidification of L-lactic acid production from food waste fermentation

Cited by 10 publications

References 40 publications

Waste to Wealth: The power of food-waste anaerobic digestion integrated with lactic acid fermentation

Waste to Wealth: The power of food-waste anaerobic digestion integrated with lactic acid fermentation

Mechanism and Effect of Amino Acids on Lactic Acid Production in Acidic Fermentation of Food Waste

Lignin and polylactic acid for the production of bioplastics and valuable chemicals

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