单菌和混合菌发酵餐厨垃圾产乳酸研究
Lactic acid production by single bacterial and mixed bacterial fermentation of food waste
沈如梦 1蔡凡凡 1金琰 1陈畅 1刘广青1
作者信息
- 1. 北京化工大学 化学工程学院,北京 100029
- 折叠
摘要
以餐厨垃圾为原料产乳酸可显著降低乳酸的工业生产成本,并实现餐厨垃圾的高值资源化利用,但餐厨垃圾组成复杂,在乳酸发酵过程中存在底物转化率和乳酸产量低等问题.研究了植物乳杆菌(单菌)、甜酒曲(含根霉属和鼠李糖乳杆菌的混合菌)及泡菜粉(含植物乳杆菌、嗜酸乳杆菌和鼠李糖乳杆菌的混合菌)这3 种接种物对餐厨垃圾发酵产乳酸的影响,结果表明:与不添加接种物的对照组相比,添加 3 种接种物均可提高乳酸产量,其中接种甜酒曲时乳酸发酵性能最佳;在底物负荷为20～180 g/L的范围内,乳酸产量随底物负荷的增大呈现先增大后减小的变化趋势.采用响应面法对甜酒曲接种时餐厨垃圾的乳酸发酵工艺进行了优化,得到优化工艺条件为:pH7、温度30℃、接种量18.75%、底物负荷100 g/L,在此条件下实验测得乳酸的最高产量为(82.34±2.40)g/L,乳酸转化率达82.34%.
Abstract
The production of lactic acid from food waste can significantly reduce the industrial production cost of lactic acid and realize the high-value resource utilization of food waste.However,the composition of food waste is complex,and there are some problems such as low substrate conversion rate and low lactic acid yield in the process of lactic acid fermentation.The effects of three kinds of inoculants,Lactobacillus plantarum(single bacteria),sweet wine koji(mixed bacteria containing Rhizopus and Lactobacillus rhamnosus)and pickle powder(mixed bac-teria containing Lactobacillus plantarum,Lactobacillus acidophilus and Lactobacillus rhamnosus)on lactic acid pro-duction by fermentation of food waste were studied.The results showed that compared with the control group without inoculation,the addition of all three inoculants increased the yield of lactic acid,and the fermentation performance of lactic acid was the best when inoculated with sweet wine koji.In the substrate load range of 20-180 g/L,the yield of lactic acid initially increased and then decreased with increasing substrate load.The response surface meth-od was used to optimize the lactic acid fermentation process of food waste inoculated with sweet wine koji.The opti-mized process conditions were as follows:pH of 7,temperature of 30℃,inoculation amount of 18.75%,and sub-strate load of 100 g/L.Under these conditions,the highest yield of lactic acid was(82.34±2.40)g/L,and the conversion rate of lactic acid was 82.34%.
关键词
餐厨垃圾/乳酸发酵/混合菌/甜酒曲Key words
food waste/lactic acid fermentation/mixed bacteria/sweet wine koji引用本文复制引用
出版年
2024
NETL
NSTL
万方数据