Selective Proliferation of Lactic Acid Bacteria and Accumulation of Lactic Acid during Open Fermentation of Kitchen Refuse with Intermittent pH Adjustment

摘要

When minced and autoclaved model kitchen refuse was inoculated with a small amount of non-autoclaved model Kitchen refuse as seed culture, incubated at 37℃ for 3-5 days and intermittently pH neutralized, 27-45 g/l of lactic acid was accumulated with a small amount of acetic acid and ethanol.