Research Progress on Lactic Acid Production from Food Waste by Fermentation

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.