August 16, 2025SustainabilityOpen Access

Study on the Effect of pH Modulation on Lactic Acid Production by Electro-Fermentation of Food Waste

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This research shows improved lactic acid production from food waste with pH adjustments, suggesting enhanced fermentation efficiency.

The pH-regulated fermentation significantly increased lactic acid production by 208% compared to the control group.
Electrical stimulation in the fermentation process improves electron transfer and accelerates REDOX reactions, enhancing efficiency.
Using food waste as a substrate, Lactobacillus and Bifidobacterium were identified as key contributors to lactic acid synthesis.
Optimizing pH during fermentation could lead to better utilization of food waste for lactic acid production.

Wang et al. (2025) studied this question.

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