餐厨垃圾乳酸发酵技术的研究进展

Research advances for lactic acid fermentation of food waste

餐厨垃圾产量巨大且有机物含量丰富,易被微生物分解利用。乳酸是餐厨垃圾发酵处理后的重要产物,亦是食品、医药、酿酒等行业的重要原料。系统介绍了餐厨垃圾发酵产乳酸的微生物菌种、多物料混合发酵及原位分离耦合发酵,以及该研究领域的新进展。针对该技术的应用现状及不足,指出现阶段应关注高产抗污染的产乳酸工程菌的选育、原位分离-耦合乳酸发酵、生物强化发酵等关键技术的开发和突破。突破这些瓶颈可使餐厨垃圾发酵原料产乳酸技术更加经济可行,更易实现产业化推广。

Food waste is massively produced and is rich in organic matter,which is easily biodegradable.Lactic acid is an important product of food waste fermentation,and also an important feedstock for food,medicine,wine and other industries.This review summarizes microbiota of food waste fermentation for lactic acid production,mixed fermentation of multiple feedstocks and in-situ separation coupled fermentation,as well as the new advances in this research field.In view of the current application status and deficiencies of the technology,attention should be paid to development and breakthrough of key technologies such as culturing high-yield and contamination-resistant lactate-fermenting workhorse bacteria,in-situ separationcoupled lactic acid fermentation,and bio-intensified fermentation.Addressing these bottlenecks can improve the economic feasibility of lactic acid fermentation from food waste,and also promote its commercialization.