Suppression of growth of putrefactive and food poisoning bacteria by lactic acid fermentation of kitchen waste

Wang, Q; Yamabe, Keizo; Narita, Junya; Morishita, Munehiko; Ohsumi, Yukihide; Kusano, Kohji; Shirai, Yoshihito; Ogawa, Hiroaki

doi:10.1016/s0032-9592(01)00217-5

Cited by 69 publications

(42 citation statements)

References 12 publications

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“…Food waste has the characteristic of high moisture and organic component, which makes it easy to be deteriorated and hard to handle. On the other hand, the abundant nutrition inside food waste makes the waste ideal raw materials for value-added products such as lactic acid, CH 4 , hydrogen and so on (Sun and Hang 2004;Wang et al 2001Wang et al , 2005Zhang et al 2005). The utilization of food waste for ethanol production could reduce pollution and bring down the ethanol production cost, thus it is worth investigating.…”

Section: Introductionmentioning

confidence: 99%

Ethanol production from concentrated food waste hydrolysates with yeast cells immobilized on corn stalk

Yan

Chen

et al. 2012

Appl Microbiol Biotechnol

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The aim of the present study was to examine ethanol production from concentrated food waste hydrolysates using whole cells of S. cerevisiae immobilized on corn stalks. In order to improve cell immobilization efficiency, biological modification of the carrier was carried out by cellulase hydrolysis. The results show that proper modification of the carrier with cellulase hydrolysis was suitable for cell immobilization. The mechanism proposed, cellulase hydrolysis, not only increased the immobilized cell concentration, but also disrupted the sleek surface to become rough and porous, which enhanced ethanol production. In batch fermentation with an initial reducing sugar concentration of 202.64 ± 1.86 g/l, an optimal ethanol concentration of 87.91 ± 1.98 g/l was obtained using a modified corn stalk-immobilized cell system. The ethanol concentration produced by the immobilized cells was 6.9% higher than that produced by the free cells. Ethanol production in the 14th cycle repeated batch fermentation demonstrated the enhanced stability of the immobilized yeast cells. Under continuous fermentation in an immobilized cell reactor, the maximum ethanol concentration of 84.85 g/l, and the highest ethanol yield of 0.43 g/g (of reducing sugar) were achieved at hydraulic retention time (HRT) of 3.10 h, whereas the maximum volumetric ethanol productivity of 43.54 g/l/h was observed at a HRT of 1.55 h.

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Section: Introductionmentioning

confidence: 99%

Ethanol production from concentrated food waste hydrolysates with yeast cells immobilized on corn stalk

Yan

Chen

et al. 2012

Appl Microbiol Biotechnol

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show abstract

“…Food waste contains about 80% of moisture which is easily biodegradable and is rich in nutrients and microflora (Wang et al, 2001). Due to these characteristics, biological treatments are preferred.…”

Section: Introductionmentioning

confidence: 99%

Separation and recovery of organic acids from fermented kitchen waste by an integrated process

Omar¹,

Rahman²,

Hafid³

et al. 2009

Afr. J. Biotechnol.

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Organic acids produced from anaerobic digestion of kitchen waste were recovered using a new integrated method which consisted of freezing and thawing, centrifugation, filtration and evaporation. The main organic acid produced was lactic acid (98%). After the freezing and thawing process, 73% of the total suspended solids were removed and the organic acids were elevated from 59.0 to 70 g/L. The evaporation technique was used to further concentrate the organic acids up to 224 g/L. Using the integrated recovery method, the reduction of the total suspended solids in the solution achieved was about 93%. The material balance for the recovery process was also presented.

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“…Dead birds + Poultry litter + Lactobacillus@ 0.5%+ Yeast @1% The lactic bacteria is capable of producing and discharging into the environment a great variety of antimicrobial substances (bacteriocins), which inhibit the development of microorganisms not suitable for fermentation (Wang et al, 2001). …”

Section: Treatmentmentioning

confidence: 99%

Salmonella Count Changes in Fermentation of Poultry Farm Waste

Baba¹,

Banday²,

Khan³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Suppression of growth of putrefactive and food poisoning bacteria by lactic acid fermentation of kitchen waste

Cited by 69 publications

References 12 publications

Ethanol production from concentrated food waste hydrolysates with yeast cells immobilized on corn stalk

Ethanol production from concentrated food waste hydrolysates with yeast cells immobilized on corn stalk

Separation and recovery of organic acids from fermented kitchen waste by an integrated process

Salmonella Count Changes in Fermentation of Poultry Farm Waste

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