利用真菌水解和干酪乳杆菌 Shirota 乳酸发酵来增值食品废物。
Valorisation of food waste via fungal hydrolysis and lactic acid fermentation with Lactobacillus casei Shirota.
机构信息
School of Energy and Environment, City University of Hong Kong, Tat Chee Avenue, Kowloon, Hong Kong.
School of Energy and Environment, City University of Hong Kong, Tat Chee Avenue, Kowloon, Hong Kong.
出版信息
Bioresour Technol. 2016 Oct;217:129-36. doi: 10.1016/j.biortech.2016.01.134. Epub 2016 Feb 9.
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 (80.0-100.2gL(-1)), fructose (7.6gL(-1)) and free amino nitrogen (947-1081mgL(-1)). In the fermentation with Lactobacillus casei Shirota, 94.0gL(-1) and 82.6gL(-1) of LA were produced with productivity of 2.61gL(-1)h(-1) and 2.50gL(-1)h(-1) for mixed food waste and bakery waste hydrolysate, respectively. The yield was 0.94gg(-1) for both hydrolysates. Similar results were obtained using food waste powder hydrolysate, in which 90.1gL(-1) of LA was produced with a yield and productivity of 0.92gg(-1) and 2.50gL(-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.
已研究了通过真菌水解和乳酸（LA）发酵来回收食物垃圾。混合食物垃圾和面包店垃圾的水解产物富含葡萄糖（80.0-100.2gL（-1）），果糖（7.6gL（-1））和游离氨基酸氮（947-1081mgL（-1））。在干酪乳杆菌 Shirota 的发酵中，混合食物垃圾和面包店垃圾水解物分别产生了 94.0gL（-1）和 82.6gL（-1）的 LA，生产力分别为 2.61gL（-1）h（-1）和 2.50gL（-1）h（-1）。对于两种水解物，产率均为 0.94gg（-1）。使用食物垃圾粉水解物也得到了类似的结果，其中产生了 90.1gL（-1）的 LA，产率和生产力分别为 0.92gg（-1）和 2.50gL（-1）h（-1）。结果表明，从食物垃圾到 LA 的高效生物转化以及城市中食物垃圾回收的分散方法是可行的。
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