Enhancement of l-lactic acid production via synergism in open co-fermentation of Sophora flavescens residues and food waste

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• 作者：Jin Zheng^a ; ^b ; ¹ ; ^{zhengjin2810@163.com} ; Ming Gao^a ; ^b ; ¹ ; ^{gaoming402@163.com} ; Qunhui Wang^a ; ^b ; ^{wangqh59@163.com} ; Juan Wang^a ; ^{17701343909@163.com} ; Xiaohong Sun^c ; ^{sunxiaohong19675@aliyun.com} ; Qiang Chang^a ; ^{1060719203@qq.com} ; Yukihiro Tashiro^d ; ^e ; ^{tashiro@agr.kyushu-u.ac.jp}
• 关键词：Sophora flavescens residue ; Food waste ; Co-fermentation ; l-Lactic acid production ; Synergism
• 刊名：Bioresource Technology
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：225
• 期：Complete
• 页码：159-164
• 全文大小：513 K
• 卷排序：225

文摘

Co-fermentation of Sophora flavescens residues and food waste achieved synergism. SFR and FW co-fermentation provides suitable C/N ratio and pH for l-LA production. Co-fermentation increased the proportion of l-LA by reducing co-products. An SFR:FW ratio of 1:1.5 increased l-LA 6-fold over mono-fermentation of SFR.