Valorisation of food waste via fungal hydrolysis and lactic acid fermentation with Lactobacillus casei Shirota

Bioresour Technol. 2016 Oct:217:129-36. doi: 10.1016/j.biortech.2016.01.134. Epub 2016 Feb 9.

Abstract

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.

Keywords: Food waste treatment; Hydrolysis; Lactic acid fermentation; Lactobacillus casei Shirota; Platform chemicals.

MeSH terms

  • Batch Cell Culture Techniques
  • Carbon / pharmacology
  • Fermentation* / drug effects
  • Food*
  • Fructose / metabolism
  • Glucose / metabolism
  • Hydrolysis
  • Lactic Acid / metabolism*
  • Lacticaseibacillus casei / drug effects
  • Lacticaseibacillus casei / metabolism*
  • Waste Products*

Substances

  • Waste Products
  • Fructose
  • Lactic Acid
  • Carbon
  • Glucose