食物垃圾开放式乳酸发酵的实验研究

利用食物垃圾发酵生产乳酸，是实现其资源化的有效途径之一.底物不灭菌的开放式发酵，是一种简单、有效的利用食物垃圾生产乳酸的方式.通过对发酵过程中ρ(乳酸)，ρ(总糖)，ρ(可溶性糖)以及细菌数量变化的研究，对开放式发酵的机理进行了分析.结果表明:食物垃圾适于作为乳酸发酵的底物，在不投加任何营养物质的条件下，能促进乳酸菌的大量增殖.采用开放式发酵，可从食物垃圾产生36.29 g/L的乳酸，远高于封闭式发酵(底物灭菌).垃圾中土著菌群在开放式发酵中起到了分解复杂多糖和为乳酸菌提供可发酵性底物的作用，从而提高ρ(乳酸). 

Lactic Acid Production from Food Waste Using an Open Fermentation Mode

Fermentative production of lactic acid from food waste is an effectivemethod to accomplish its recycling. The open fermentation using non-autoclavedsubstrates is a simple and effective method for recycling of food waste to produce lactic acid. Mechanisms for open fermentation were analyzed by changes of lactic acid, total sugar and dissolved sugar mass concentrations, and microbial number. The results show that food waste is a suitable substrate for lactic acid bacteria proliferation resulting in lactic acid production without nutrients adding. 36.29 g/L of lactic acid was produced from food waste with an open fermentation, which was far higher than the closed fermentation. Indigenous microorganisms provide lactic acid bacteria with fermentable sugars by hydrolyzing polysaccharides, with the result that lactic mass concentration from food waste in the open fermentation is far higher than that of the closed fermentation (substrate autoclaved).