| pH和发酵时间对厨余垃圾发酵产乳酸及光学特性的影响 |
| 摘要点击 2355 全文点击 1761 投稿时间：2006-06-07 修订日期：2006-06-07 |
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| 中文关键词 厨余垃圾 乳酸 异构体 光学纯度 pH 发酵时间 |
| 英文关键词 kitchen wastes lactic acid isomer optical purity pH fermentation time |
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| 中文摘要 |
| 通过间歇实验探讨了在中温、非灭菌条件下，pH和发酵时间对厨余垃圾发酵产乳酸及其光学特性的影响.结果表明，采用非灭菌的厨余垃圾发酵产乳酸，发酵液中还原糖浓度低，pH调节到近中性和偏碱性（pH为6～8）的各组还原糖浓度高于偏酸性组（pH=5和pH=4的对照组）；在控制pH为7时，总乳酸产生速率达到0.59 g·(L·h)-1，单位挥发性固体的乳酸产量达到0.62 g·g-1；控制pH为7和8时，以有机碳表示的乳酸分别占发酵液总有机碳的78%和89%；控制pH为8时，L-乳酸是主要的异构体形式，单位挥发性固体L-乳酸产量达到0.48 g·g-1；响应面分析结果表明，发酵时间在120 h前，随着pH升高和发酵时间的延长，发酵液中L-乳酸浓度增大，120 h后则下降；pH和发酵时间对L-乳酸占总乳酸的比例有明显影响：偏酸性条件(未调pH及pH=5)，发酵前120 h，该比例随发酵时间逐渐增大，L-乳酸在总乳酸中的比例达到0.9，其后，则逐渐下降；偏碱性条件下(pH=8)，L-乳酸在总乳酸中的比例在整个发酵时间段内都保持在0.86以上，在发酵时间48 h时达到0.93，而在pH中性条件下，该比例在发酵后期显著下降；控制pH为8时，可以同时获得高的乳酸产量和光学纯度. |
| 英文摘要 |
| Batch experiments were carried out to analyze the effect of pH and fermentation time on the yield of total lactic acid and the distribution of L- and D-lactic acid among total lactic acid during the non-sterilized fermentation of kitchen wastes. The results show that the concentration of reduced sugar (calculated as organic carbon) is low, and its concentration was higher at neutral and alkali conditions (pH 6～8) than at acidic conditions (non\|controlled pH and pH=5). The maximum total lactic acid production rate and yield is 0.59 g·(L·h)-1 and 0.62 g per gram VS at pH 7, respectively. The proportion of lactic acid (calculated as organic carbon) among the TOC reaches 78% and 89% at controlled pH 7 and 8, respectively. The L-lactic acid is the predominant isomer form at pH 8. Lactic acid concentration depends on pH, fermentation time and interaction from the response surface analysis. pH and fermentation time have a significant effect on the optical purity of lactic acid. At acidic conditions, the ratio of L-lactic acid to the total lactic acid increases with the fermentation time before 120 h, and the ratio reaches 0.9 at 120 h. At alkaline conditions, the ratio keeps at above 0.86 in the whole experimental fermentation time and reachs the maximum value(0.93) at 48 h. It decreases with fermentation time at pH 7. To obtain high lactic acid yield and optical purity simultaneously, it is suggested that pH should be contralled at 8. |
