Use of starter culture of
BP04 in the preservation of dining-hall food waste
In this work, Lactobacillus plantarum BP04 was employed as starter culture in dining-hall food waste storage with different inoculant levels at 0, 2 and 10% (v/w)
to suppress the outgrowth of pathogenic and spoilage bacteria. Inoculation by Lactobacillus plantarum BP04 was effective in accelerating pH drop and reducing the growth period of enterobacteria to 9, 7 and 2days, corresponding
to inoculant levels at 0, 2 and 10% (v/w). Increasing inoculum levels were found to inhibit the growth of Lactobacillus brevis and Leuconostoc lactis. HPLC analysis revealed that lactic acid was the predominant organic acid during the treatment of dining-hall food waste.
Its concentration varied among the fermented processes reflecting variations of microbial activity in the fermented media.
Available from: Małgorzata Krzywonos
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ABSTRACT: Background: Owing to the growing interest in biofuels, the concept of a biorefinery where biomass is converted to a variety of useful products is gaining ground. We here present how distillery waste is combined with a by-product from a sugar production, molasses, to form a medium for the growth of Lactobacillus plantarum with yields and biomass densities comparable with conventional industrial media. Such approach enables a cost-effective utilization of the problematic wastewater from ethanol and a by-product from sugar production. It is the first approach that attempts to find low-cost media for the production of Lactobacillus plantarum biomass. Results: This study suggests that sieved wheat stillage enriched by adding 1.77 g/l yeast extract and 10% molasses (v/v), with NH(4)OH used for pH adjustment, may be used as a media for large-scale cultivation of L. plantarum. Such composition of the medium permits a high density of lactic acid bacteria (1.6 x 10(10) cfu/ml) to be achieved. Conclusions: The use of a fermentation medium consisting of distillery wastewater and molasses to obtain value-added products (such as LAB biomass and lactic acid) is a possible step for classical ethanol production to move towards a biorefinery model production in which all by and waste products are utilized to increase produced values and reduce waste production. This enables a cost-effective utilization of the problematic wastewater from ethanol and sugar production.
Electronic Journal of Biotechnology 03/2011; 14(2). DOI:10.2225/vol14-issue2-fulltext-10 · 0.68 Impact Factor
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ABSTRACT: The present paper reviewed the food waste management in China, specially analyzed the basic features of food waste, summarized the current disposal technologies, pointed out the present problems, and suggested countermeasures for future in the food waste management of China. Food waste is characterized by high moisture, salinity and organic matter content, which makes it possess duplicity with the perishable and smelly as a waste and the potential as a recycling biotic resource. There is significant spatial and temporal variations in components of food waste from different areas due to geographic differences, eating habits and cultural traditions. Thereby it is usually difficult to process various food waste with a unitary approach. At present, commonly used disposal technologies for food waste include incineration, sanitary landfill, ecofeed, anaerobic digestion, aerobic composting, and vermicomposting. However, incineration is featured with heavy energy consumption because of the high moisture character and sanitary landfill occupies a lot of places with the possibility of the secondary pollution. Other unconventional approaches (except for incineration and sanitary landfill) also have common limitations, such as a long processing period, complex operation, inefficient reclamation and low economic value, when referred to the principle of decrement, innoxiousness, and reclamation. In recent years, more and more attentions have been paid to the food waste reclamation in view of the gradually serious predicament of garbage siege. Nevertheless, the food waste reclamation is still in its infancy with many problems of management and disposal. Above all, it is reported that the amount of food waste generated in China is not less than 60 million tons per year, accounting for 40% -50% of the municipal solid wastes, but the reclamation ratio is extremely low. Moreover, an effective collection system and relevant laws/ regulations have not been established. Guangzhou is the only city to issue the Interim Provisions of Garbage Classification Management till the present moment, where refuse sorting is made mandatory for citizens. There is no national law of food waste management in China, and only Xining issued a district law Regulations of Food Waste Management in Xining. Besides, the economic value of the current processing technologies is low at large, and local financial subsidy is requisite to the development of food waste processing technologies and companies which are responsible for food waste disposal. Ultimately, it is difficult to dispose food waste completely using existing technologies, and the liquid of food waste is usually discharged into sewage treatment system. High salinity in the liquid from food waste brings overburdens to the sewage treatment system, not only hindering the growth of microorganism in sewage treatment system, but also corroding relative equipments. All these problems can be broadly grouped into two areas, administrative bottleneck and technical bottleneck. The solution of administrative bottleneck lies in improving management and disposal systems, and all levels of government should pay more attentions and increase investment to the garbage sorting. Whereas the solution of technical bottleneck requires comprehensive use of multiple processing technologies, as well as research and development of new technologies to improve the degree of food waste recycling. And a creative and feasible technology was suggested in the end of this paper, which could be used to recycle food waste efficiently by flies naturrally occurred in organic wastes.
Acta Ecologica Sinica 01/2012; 32(14):4575-4584. DOI:10.5846/stxb201106210914
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ABSTRACT: According to Food and Agricultural Organization (FAO), one third of food produced globally for human consumption is lost along the food supply chain. In many countries food waste are currently landfilled or incinerated together with other combustible municipal wastes for possible recovery of energy. However, these two approaches are facing more and more economic and environmental stresses. Due to its organic- and nutrient-rich composition, theoretically food waste can be utilized as a useful resource for production of biofuel through various fermentation processes. So far, valorization of food waste has attracted increasing interest, with biogas, hydrogen, ethanol and biodiesel as final products. Therefore, this review aims to examine the state-of-the-art of food waste fermentation technologies for renewable energy generation.
Fuel 10/2014; 134:389–399. DOI:10.1016/j.fuel.2014.05.074 · 3.52 Impact Factor
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