Effects of different lignocellulosic wastes on alleviating acidification of L-lactic acid production from food waste fermentation

In this study, the effects of different lignocellulosic wastes on alleviating acidification in the fermentation of lactic acid (LA) from food waste (FW) were studied. Amongst three lignocellulosic wastes, spent mushroom substance (SMS) could reach 95.22% lignin removal efficiency through simple NaOH pretreatment. Results showed pretreated SMS was best choice for FW co-fermentation, the maximum LA concentration could reach 46.12 g/L. And the NaOH solution as neutraliser could save 5.69 mL compared with the other two lignocellulosic wastes. The reason for alleviating acidification was 4.71% calcium salt in SMS and the porous structure of SMS. Then, 50% of pretreated liquid (PL) produced in SMS pretreatment was reused in the co-fermentation process. Compared with the group with 0% PL loading, that with 50% PL loading showed an increase in LA concentration and optical purity of L-LA, reaching 50.95 g/L and 96.28%, and NaOH consumption also further decreased by 24.65%.

Automated summary

The study demonstrated that spent mushroom substance (SMS) could efficiently remove lignin through NaOH pretreatment, showing the best performance in the co-fermentation of food waste. Reusing 50% of pretreated liquid (PL) from SMS pretreatment resulted in higher lactid acid concentration and optical purity, with reduced NaOH consumption.