Meta‐l‐lactic acid fermentation from non‐treated kitchen refuse was reconstructed using a combination of isolated bacterial strains under several pH control strategies. The meta‐fermentation system was successfully reconstructed using a combination of Weizmannia coagulans MN‐07, Caldibacillus thermoamylovorans OM55‐6, and Caldibacillus hisashii N‐11 strains. Additionally, a simplified constant pH control strategy was employed, which decreased fermentation time and increased production. The optimum pH (6.5) for the reconstructed meta‐fermentation was favorable for the respective pure cultures of the three selected strains. The l‐lactic acid production performance of the reconstructed meta‐fermentation system was as follows: concentration, 24.5 g L−1; optical purity, 100%; productivity, 0.341 g L−1 h−1; yield, 1.06 g g−1. These results indicated that constant pH control was effective in the reconstructed meta‐fermentation with the best performance of l‐lactic acid production at pH optimal for the selected bacterial growth, while the switching from swing pH control would suppress the activities of unfavorable bacterial species in un‐isolated meta‐fermentation.
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