餐厨垃圾发酵产乳酸研究进展

Research Progress on Lactic Acid Production from Food Waste by Fermentation

摘要:

我国餐厨垃圾产量大、含水率高且极易腐烂变质，收集、处理困难，利用率低。如何环保、高效、经济地处理及资源化利用餐厨垃圾成为关注的焦点。乳酸（LA）作为一种重要的有机酸广泛应用于食品、化工等领域。在微生物发酵产乳酸机理及餐厨垃圾发酵制备乳酸工艺发展的基础上，综述了菌种、碳源和氮源、pH值等重要因素对餐厨垃圾发酵产乳酸的影响，并分析了发酵液中乳酸分离提纯技术的发展现状，展望了今后餐厨垃圾发酵产乳酸技术研究与应用的重点和难点。

Abstract:

The output of food waste in China is large， with high moisture content and extremely perishable， difficult to collect and treat， and low utilization rate. How to treat and resource-utilize food waste in an environmentally friendly， efficient and economical manner has become the focus of attention. As an important organic acid， the lactic acid (LA) is widely used in food， chemical and other fields. Based on the introduction of the mechanism of lactic acid production by microbial fermentation and the development of lactic acid production technology by food waste fermentation， we summarize the effects of bacterial species， carbon and nitrogen sources， pH value and other important factors on lactic acid production by food waste fermentation， and analyze the development status of lactic acid separation and purification technology in fermentation liquid. Finally， the key points and difficulties in the future research and application of lactic acid production technology by food waste fermentation are prospected.