An innovative approach for reducing the water and alkali consumption in the lactic acid fermentation via the reuse of pretreated liquid.
Sign Up to like & getrecommendations! Published in 2022 at "Bioresource technology"
DOI: 10.1016/j.biortech.2022.127108
Abstract: This study focuses on enhancing lactic acid (LA) production and declining water and alkali consumption by reusing the pretreated liquid (PL) of spent mushroom substance (SMS) in the co-fermentation of food waste (FW) and SMS.… read more here.
Keywords: water; water alkali; alkali consumption; lactic acid ... See more keywords