Food and Fermentation Industries >

2023 , Vol. 49 >Issue 3: 53 - 59

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031677

Screening and identification of lactic acid producing strains from food waste fermentation and its application

  • YU Peibin ,
  • WU Dianhui ,
  • CAI Guolin ,
  • LU Jian
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  • 1(National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing (Jiangnan University), Wuxi 214122, China)
    2(School of Biotechnology Jiangnan University, Wuxi 214122, China)

Received date: 2022-03-23

  Revised date: 2022-04-12

  Online published: 2023-03-03

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Abstract

The strains capable of fermenting food waste to produce lactic acid were screened from the organic fertilizer samples of food waste. After plate isolation and purification, morphological observation and physiological and biochemical identification, six single strains with different morphology were obtained. By comparing the tolerance of each strain to temperature, salinity and acidity, M4, M5 and M6 were identified as potential strains. After molecular biology identification, M4, M5 and M6 were identified as Pediococcus acidilactici, Lactobacillus casei and Lactobacillus plantarum, respectively. The three strains of bacteria in equal proportions were inoculated with Bacillus subtilis for lactic acid fermentation experiments of food waste, and it was found that the compound bacterium could significantly increase the lactic acid yield (about 63.6%) and shorten the fermentation time (about 1/3). The compound bacterium can be used in food waste treatment industry, which has good application prospect and economic value.

Key words： food waste; lactic acid bacteria; screening; identification; application

Cite this article

YU Peibin , WU Dianhui , CAI Guolin , LU Jian . Screening and identification of lactic acid producing strains from food waste fermentation and its application[J]. Food and Fermentation Industries, 2023 , 49(3) : 53 -59 . DOI: 10.13995/j.cnki.11-1802/ts.031677

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