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

Abstract:

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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 et al., "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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Price:

$35.00

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