Mechanism and Effect of Amino Acids on Lactic Acid Production in Acidic Fermentation of Food Waste
Yan Zhou,
Xuedong Zhang,
Yue Wang
et al.
Abstract: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… Show more
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