Optimization of Lactic Acid Production from Food Waste by the Saccharification of Bacillus subtili

Ying Ying Liu; Qun Hui Wang; Li Wei Chen; Xiao Qiang Wang; Juan Wang

doi:10.4028/www.scientific.net/AMR.113-116.1080

Paper Titles

Experimental Analysis of Floc Formation Time and Order in Coagulation Process
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Thermal and Combustion Characteristics of Binderless Fiberboard
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Lactic Acid Production from Distiller’s Grain by Mixed Ccultures of Lactobacillus casei and Streptococcus thermophilus
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Researches on Water Environmental Bearing Capacity in Hejiagou River of Harbin City
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Optimization of Lactic Acid Production from Food Waste by the Saccharification of Bacillus subtili
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Trace Metal Enhanced Dyeingwastewater Decolorizing by Corynebacterium Variabile
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Adsorption of Humic Acid by Multi-Walled Carbon Nanotubes from Boiler Feedwater
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The Chemical Properties of Water in Pinus koraiensis Plantation at Mountainous Region in Heilongjiang Province
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Production of High Performance Haydite from Sewage Sludge
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 113-116Optimization of Lactic Acid Production from Food...

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.

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Advanced Materials Research (Volumes 113-116)

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1080-1083

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.113-116.1080

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Online since:

June 2010

Authors:

Ying Ying Liu, Qun Hui Wang, Li Wei Chen, Xiao Qiang Wang, Juan Wang

Keywords:

Bacillus subtilis, Food Waste, L-Lactic Acid, Saccharification

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