Paper Title:
Optimization of Lactic Acid Production from Food Waste by the Saccharification of Bacillus subtili
  Abstract

In order to reduce the costs of production and increase the lactic acid yields, this research adopts Bacillus subtilis to substitute enzymes. The method used in the study is two-phase fermentation - inoculate Bacillus subtilis to food waste to produce sugar, and then inoculate Lactobacillus to food waste to yield lactic acid. 87.22 g l–1 of total sugar can be obtained from non-autoclaved food waste in 30 h of saccharification at 40 centigrade. After two-phase fermentation, the optimal lactic acid concentration was 50.77g/L. The results indicate that two-phase fermentation is better than synchronous saccharification fermentation.

  Info
Periodical
Advanced Materials Research (Volumes 113-116)
Edited by
Zhenyu Du and X.B Sun
Pages
1080-1083
DOI
10.4028/www.scientific.net/AMR.113-116.1080
Citation
Y. Y. Liu, Q. H. Wang, L. W. Chen, X. Q. Wang, J. Wang, "Optimization of Lactic Acid Production from Food Waste by the Saccharification of Bacillus subtili", Advanced Materials Research, Vols. 113-116, pp. 1080-1083, 2010
Online since
June 2010
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