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Abstract
The preservation and de-odorization of food waste are very important for its utilization in fuel ethanol production as raw materials. In this paper, the inoculation of lactic acid bacteria (LAB) was carried out for food waste storage and its further fermentation for ethanol. Four contamination prevention methods, anaerobic storage, autoclaving, acid usage, the inoculation of LAB, were compared in this study. The optimum conditions for inoculation of LAB into food waste as well as the fermentation characteristic were studied. The optimum inoculum size and storage time of LAB for food waste were 0.5% (V/V) and 2 days, respectively. The quantities of microorganisms such as Escherichia coliform (E. coli) and Methicillin Resistant Staphylococcus aureu (MRSA) could not be detected in the final phase of fermentation. It proved that the inoculation of LAB in food waste could prevent the growth of putrefying bacteria. The low pH or metabolic product by lactic acid (LA) fermentation was the reason for contamination prevention.
ACKNOWLEDGMENT
The current research was supported by the Co-construction Project of the Beijing Municipal Educational Commission, NSFC (51008020), and the Fundamental Research Funds for the Central Universities.