Experimental Study On Lactic Acid Fermentation Of Food Waste

The problems including the increasing food waste with increasing year, the singleness of recycle and environment pollution were more serious. In order to realize the reuse of waste and environmental protection, the principle of anaerobic fermentation was used to produce lactic acid. Yogurt was used as vaccination strains and food residue as matrix. In our paper, the biochemical treatment of biomass waste to produce lactic acid was studied and the feasibility and main technology substituting lactic acid for resin to produce decomposable plastic was discussed.We discussed the research for biochemical treatment manufacture lactic acid, using the food waste. In our paper the relations between the biochemical reaction and impact factors were analyzed. The better operation parameters for the manufacture of lactic acid by food waste were summarized.We investigated three factors including pH, food waste amount (dry weight) and the temperature that mainly impact the lactic acid concentration. The results showed that, yoghourt contains more lactic acid bacteria and can be used in the progress of anaerobic fermentation to produce more lactic acid. The produce rate of lactic acid can be improved from24%to49%through the adjustment of pH, from23%to59%through the adjustment of both food residue amount and pH, and from23%to55%by both temperature and pH.Through the research, we proved the use of anaerobic fermentation technology and rational adjustment of the operating parameters. We can use the food waste to produce the rich-contained lactic acid mixed liquid. Our study provides important theoretical and experimental basis for the establishment of the biomass waste lactic fermentation and biodegradable plastic packaging manufacture technology.