Kinetic analysis of lactic acid production from different food waste sources using solid state fermentation

This research project analyses the conversion of various food wastes, such as bread, vegetables, and dairy, into lactic acid by solid-state fermentation. It analyses lactic acid yields from various waste sources, investigates the kinetics of lactic acid production using the Monod equation, and examines the fermentation process in terms of waste type, substrate concentration, medium composition, and inoculum size. Results show that bread waste is the most efficient source of lactic acid production. The study investigates the relationship between lactic acid formation and process factors through kinetic analysis, with the aim of improving the fermentation process. Furthermore, it focuses on the need of using food waste for long-term lactic acid production, as well as the possibility for sugar reduction in this process. Overall, the study advances eco-friendly production methods and emphasizes the necessity of effective waste management in biotechnology.