Lactic Acid Production from Kitchen Waste with a Newly Characterized Strain of Lactobacillus plantarum

Q. Wang, X. M. Wang, N. Q. Ren and X. Q. Wang

Abstract
To enhance the fermentative production of lactic acid (LA) from kitchen waste, a strain of high-yield lactic acid bacterium, designated as TD46, was characterized and its fermentation profiles were investigated. The strain TD46 could produce 91.34 g l–1 of LA from 100 g l–1 of glucose in 96 h of fermentation at pH 5.5~6.0 and 30 °C. On the basis of its fermentation ability to 49 carbohydrates and additional physio-biochemical tests, the strain TD46 was tentatively identified as Lactobacillus plantarum. The strain TD46 produced 28.85 g l–1 of LA from non-autoclaved kitchen waste in 48 h of fermentation at pH 5.5~6.0, which was 75.1 % higher than that of the spontaneous fermentation without inoculum (control). Meanwhile, 0.39 g g–1 of LA yield and 0.60 g l–1 h–1 of average productivity were reached, respectively. This study shows that enhancement of LA production from kitchen waste can be realized by using the high-yield strain TD46.

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Keywords
kitchen waste, lactic acid, Lactobacillus plantarum, fermentation