Wang Xu-ming, Wang Qun-hui, Ren Nan-qi, Wang Xiao-qiang, Ma Hong-zhi
School of Municipal and Environmental Engineering, Harbin Institute of Technology, Harbin 150090, China.
Huan Jing Ke Xue. 2006 Apr;27(4):800-4.
In order to realize resource recycling of kitchen waste, the enhancement of fermentative production of lactic acid (LA) by a strain of amylolytic lactic acid bacterium (ALAB) isolated from kitchen waste was investigated. A total of 6 strains of ALAB were isolated from anaerobically fermented kitchen waste. Among these isolates, the strain FH164 exhibited the highest starch-hydrolyzing rate and LA production. 32.67 g x L(-1) of LA was produced from 40.50 g x L(-1) of soluble starch by strain FH164 at pH 5.5-6.0 in 48 h of fermentation. On the basis of its morphological and physio-biochemical characteristics as well as 16S rDNA sequence, the strain FH164 was tentatively identified as Streptococcus sp.. 28.23 g x L(-1) of LA was obtained from kitchen waste by the strain FHl64 employing an open fermentation mode (substrate non-autoclaved), which was 19.2% higher than that of the fermentation without inoculum (control).
为实现厨余垃圾的资源回收利用，研究了从厨余垃圾中分离出的一株解淀粉乳酸菌（ALAB）强化发酵生产乳酸（LA）的情况。从厌氧发酵的厨余垃圾中共分离出6株ALAB。在这些分离菌株中，菌株FH164表现出最高的淀粉水解率和LA产量。在pH 5.5 - 6.0条件下，菌株FH164在48小时发酵过程中，从40.50 g x L(-1)的可溶性淀粉中产生了32.67 g x L(-1)的LA。根据其形态学、生理生化特征以及16S rDNA序列，菌株FH164初步鉴定为链球菌属。菌株FHl64采用开放式发酵模式（底物未高压灭菌）从厨余垃圾中获得了28.23 g x L(-1)的LA，比无接种物发酵（对照）高出19.2%。
