蔬菜废弃物发酵产乳酸的研究进展分析  

Research Progress Analysis on Lactic Acid Production from Vegetable Waste Fermentation

作　　者：邓凡宝 赵继红[1,2] 刘永德 宋雪[1] DENG Fanbao;ZHAO Jihong;LIU Yongde;SONG Xue(Henan University of Technology,Zhengzhou 450001,China;Henan Open University,Zhengzhou 450061,China)

机构地区：[1]河南工业大学,河南郑州450001 [2]河南开放大学,河南郑州450061

出　　处：《现代食品》2024年第6期83-86,共4页Modern Food

基　　金：河南省高等学校重点科研项目(22A610001)。

摘　　要：随着蔬菜产业的发展,产生了大量的蔬菜废弃物,若处理不当,会对环境和人类健康造成影响。因此,探索一种资源化和无害化处理蔬菜废弃物的技术很有必要。基于此,本文总结了蔬菜废弃物处理技术及发酵产乳酸(Lactic acid-LA)的研究现状,分析了相关影响因素,旨在为蔬菜废弃物发酵产乳酸研究提供思路。With the development of the vegetable industry,a large amount of vegetable waste is produced.If not handled properly,it can have an impact on the environment and human health.Therefore,it is necessary to explore a technology for resource utilization and harmless treatment of vegetable waste.Based on this,this article summarizes the research status of vegetable waste treatment technology and lactic acid production through fermentation,analyzes the relevant influencing factors,and aims to provide ideas for the research on lactic acid production through fermentation of vegetable waste.

关 键 词：蔬菜废弃物 厌氧发酵 LA 影响因素 

分 类 号：TQ92[轻工技术与工程—发酵工程]