Effect of pH Adjustment on Preservation of Kitchen Waste Used for Producing Lactic Acid |
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| Authors: | Wang Qunhui Narita Jun-ya Ren Nanqi Fukushima Toshifumi Ohsumi Yukihide Kusano Kohji Shirai Yoshihito Ogawa Hiroaki I |
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| Institution: | 1. Department of Environmental Science and Engineering, Harbin Institute of Technology, 92 West Da Zhi Street, Nagang, Harbin, 150001, China
2. Department of Biological Functions and Engineering, Graduate School of Life Science and Systems Engineering, Kyushu Institute of Technology, 2–4 Hibikino, Wakamatsu-ku, Kitakyushu, 808-0196, Japan
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| Abstract: | Interest in the production of lactic acid (LA) is increasing inrelation to its applications in the synthesis of biodegradablepolymer materials. Before kitchen waste is used as substrates inLA fermentation, it must be stored for some days in the wastecollection system. This study examined the effects of pHadjustment including initial pH before the storage in terms of thekind and the amount of added acid on preservation of the waste. The optical purity of LA generated during the storage was alsoanalyzed. It was found that antibacterial activity andsuppression ability to D-lactic acid (D-LA) were stronger in theorder: acetic acid > L-lactic acid (L-LA) > hydrochloric acid ≈ nitric acid. The optimum condition of waste storage was found to be adjusting initial pH to 3.4 by adding acetic acid. It can be expected that preservation of kitchen waste can be realized by inhibiting the growth of putrefactive bacteria, and higher optical purity of L-LA was obtained by adding weak acid to the waste. |
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