899 results about "Lactic acid fermentation" patented technology

Disclosed is a fermented whey preparation produced by carrying out high-temperature sterilization of an aqueous whey protein solution having a solid content of 11 to 35% by weight and a pH value adjusted to 6.5 to 8.0, then subjecting the aqueous whey protein solution to lactic acid fermentation, and homogenizing the resultant fermentation liquor as such. The fermented whey preparation has a fermentation-derived unique and good flavor and, at the same time, has a refreshed and invigorating flavor and further has a velvety texture. The fermented whey preparation is also excellent in thermal stability and safety.

The present invention discloses a natural fruit and vegetable ferment beverage, and a preparation method thereof. The preparation method for the ferment beverage comprises: adding freshly-squeezed fruit and vegetable juice to marine fish skin collagen peptide; adopting the resulting mixture as a fermentation substrate; carrying out dilution, slurry mixing and sterilization, and then adopting a direct vat and freeze-dried type lactic acid starter to carry out fermentation; stopping the fermentation after 7-11 days until the pH value is 4.3; adding a supplementary feed and carrying out sterilization; then adding high-activity dried yeast to carry out fermentation; stopping the fermentation after 5-7 days until the pH value is 4.0; after storing the fermentation broth at the low temperature, carrying out homogenization, concentration, centrifugation, blending, sterilization and bulking to finally prepare the novel natural fruit and vegetable ferment beverage. According to the ferment beverage of the present invention, the stepwise fermentation is adopted for the freshly-squeezed fruit and vegetable juice by using the lactic acid bacteria and the yeast; the marine fish skin collagen peptide is added to promote the growth and the metabolism of fermentation bacteria, such that metabolic products of nutritional ingredients in the natural fruits and vegetables are rich so as to provide a beneficial nutrition and health effect.

The invention provides fermented dairy products composed of fermented dairy base containing active cultures and a low water activity sweet brown base component admixed within the fermented dairy base. Further, the invention provides methods for preparing fermented dairy products including steps of fermenting a dairy base by lactic fermentation to a pH of 4.7 to 5.3 to provide a fermented dairy base; cooling the fermented dairy base; admixing a sweet brown base component with the fermented dairy base to form a sweet brown flavored fermented dairy product; and packaging the sweet brown flavored fermented dairy product. Methods of formulating yogurt compositions are also described.

The invention relates to a Chinese wolfberry ferment preparation method, aims to provide Chinese wolfberry ferment prepared by Chinese wolfberry treatment, enzymolysis, glucose reduction fermentation, lactic acid fermentation, ultrasonic low temperature concentration, blending, drying, crushing and other processes, , the method has the advantages of simple process, less addition agent and no residue, by the use of Chinese wolfberry defective products, the active substance content in the Chinese wolfberry ferment product can be promoted, the waste of resources can be reduced, the purposes of the comprehensive utilization of resources and improvement of the product added value can be achieved, and good economic and environmental benefits are obtained.

The invention relates to a method for producing L-lactic acid. In the method, crop straw and Rhizopus oryzae serve as raw materials. The method particularly comprises the following operation steps: A. preparing straw saccharified liquid; B. adding auxiliary material to inoculate Rhizopus oryzae for fermentation; C repeatedly fermenting 25 batches; D. acidizing fermented clear liquid; E. ultrafiltration; F. nanofilteration; G. reverse osmosis; H. ion exchange; I. concentrating in vacuum to obtain the L-lactic acid product with the mass percentage concentration of 85%. The invention takes the straw hydrolysis saccharified liquid as the main raw material to prepare L-lactic acid, which obviously lowers the production cost of L-lactic acid; Rhizopus oryzae is adopted for once inoculation proliferation, thallus can be reused for several times to produce L-lactic acid, thus shortening L-lactic acid fermentation period, and obviously improving the fermentation strength of L-lactic acid; an advanced membrane separation and ion exchange integration technology is adopted to improve the lactic acid product quality; and the invention has simple process and strong continuity.

The invention discloses a dry white wine and its brewing process which comprises, screening grape raw material, stripping and squashing, fruit juice separating and squeezing, clarifying, alcoholic fermentation, malic acid - lactic acid fermentation, ageing, stability treatment, filtering and bottling.

The invention relates to an activated yellow slurry water lactic acid beverage and a production process thereof, belonging to the technical field of beverage processing. The production process of the activated yellow slurry water lactic acid beverage comprises the following steps: taking yellow slurry water produced in the process of producing bean curd by using sprouted soybeans enriched in gamma-aminobutyric acid as a main raw material, adding fresh milk and a sweetening agent, sterilizing, inoculating 0.3-0.6 percent of Streptococcus thermophilus and 0.1-0.3 percent of Lactobacillus bulgaricus according to the weight percent in volume, performing lactic acid fermentation, adding fruit juice and a stabilizer, homogenizing, degassing, cooling and performing sterile filling, thereby obtaining the activated yellow slurry water lactic acid beverage. The yellow slurry water resources can be fully utilized, the product is diversified in flavors and fine and smooth in taste, does not have beany flavor and is enriched in gamma-aminobutyric acid, soy isoflavone, oligosaccharide, polypeptides and amino acids, the content of the gamma-aminobutyric acid is 2-5mg / 100mL, the content of the soy isoflavone is 1-4mg / 100mL, and the product is an ideal health type lactic acid beverage.

The invention discloses a cultivation substrate of an edible mushroom, a preparation method of the cultivation substrate and a cultivation method of the edible mushroom. The cultivation substrate of the edible mushroom comprises a carbon source, a nitrogen source, water and other auxiliary materials and is characterized in that all or a part of the nitrogen source is lactic acid fermentation residue; and all or a part of the water is replaced by lactic acid extract waste liquid. The lactic acid fermentation residue and the lactic acid extract waste liquid serve as raw materials of the cultivation substrate of the edible mushroom, and are recycled completely, discharge of waste residue and waste water is reduced, the cultivation substrate is appropriate to industrial production and has better social and economic benefits, and a new approach is provided for utilization of the lactic acid fermentation residue and the lactic acid extract waste liquid.

The invention relates to a method for preparing a highland barley-wheat germ deep processing product, in particular to a process for preparing highland barley-wheat germ biological fermented milk, which solves the problems that the highland barley-wheat germ deep processing product has a single form and that nutrients cannot be absorbed by a human body completely. Lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus are inoculated according to a certain ratio, and a beta-glucan functional factor, dietary fibers, trace elements, microorganisms and the like of highland barley, and the nutrients such as high-quality plant proteins, vitamin E and the like of the wheat germ are utilized. The method mainly comprises the steps of: the compounding of the highland barley and the wheat germ, grinding into thick liquid, enzymolysis, the addition of milk and lactic acid fermentation. The prepared highland barley-wheat germ lactobacillus beverage is rich in proteins, lactic acid bacteria, beta-glucan, various trace elements, vitamins and the like.

The invention relates to a production technology of black garlic foods, which is characterized by comprising the following steps of carrying out primary lactic acid fermentation on raw material garlic at normal temperature by utilizing lactobacillus; then placing the processed garlic into a closed container and placing the closed container into a far infrared heating device for the secondary fermentation processing by adopting a 3-section continuous heating fermentation method; and placing the garlic subjected to the second fermentation processing into a constant temperature room for the later fermentation ripe processing to prepare the garlic foods, wherein the environment humidities of the primary lactic acid fermentation processing, the secondary fermentation processing and the later fermentation ripe processing are 60 to 80%. The invention can ensure that the special technology is adopted; water supplement is not required in the course of production, thus the flavor and the quality of the garlic are enhanced to a certain degree; the entire production period of the garlic is greatly shortened; the energy consumption of each production period is about 45% of the energy consumption in the prior art; the production efficiency is high; the production course is simple and convenient; and the active ingredients of the raw materials are maintained to a maximum limit in the foods.

The invention relates to Lactobacillus plantarum R23 which is characterized in that: the Lactobacillus plantarum is conserved in China General Microbiological Culture Collection (CGMCC) on August 1, 2011 with the conservation number of CGMCC No.5105. The Lactobacillus plantarum R23 not only can produce malolactic enzyme at high yield and has good biological deacidification capability, but also has the following stronger beneficial characteristics of (1) stronger resistance, (2) stronger oxidation resistance and (3) stronger adhesion capability. The Lactobacillus plantarum can utilize malic acid in priority in the fruit wine containing malic acid, and then carries out lactic acid fermentation of the malic acid to achieve biological deacidification. The Lactobacillus plantarum can be used in fruit juice beverage processing to produce fermented sterile fruit juice beverages, and can also be used in fruit juice beverage processing to produce fermented lactobacillus live bacterial beverages.

The process consists of manufacturing milk acid from milk sugar by lactic fermentation process. The milk sugar is obtained as permeate from ultra-filtration of milk or from cheese or casein whey both in liquid, concentrate or dry form. The milk acid is separated and purified by a combination of membrane technology i.e., ultra-filtration / micro-filtration and nano-filtration. The purified milk acid is concentrated by evaporation, distillation or reverse osmosis.

The invention relates to a litchi vinegar drink and a preparation method of the litchi vinegar drink. The preparation method comprises the following steps: crushing pulp of fresh litchi fruits after removing fruit shells and seeds, juicing, adding acid and pectinase, standing to improve clarity at low temperature, filtering the supernatant with a cross flow filter and then storing in a freezing tank at low temperature; warming the clear juice to 20-25 DEG C, inoculating wine active dry yeast to perform alcoholic fermentation; adding lactose and inoculating active dry Lactobacillus bulgaricus to perform lactic acid fermentation at 20-25 DEG C, inoculating acetic acid bacteria to perform surface acetic fermentation at 20-25 DEG C, and removing microorganism in fermented mash with a cross flow filter to obtain original litchi vinegar; mixing the original litchi vinegar, clear litchi juice, honey, isomaltooligosaccharide, citric acid, tartaric acid, malic acid and pure water in a certain ratio; clarifying, filtering, deoxidizing, membrane filtering and filling to obtain the litchi vinegar drink. The method of the invention is unique in that the fermentation process employs multiple microbial strains, low temperature and long period, so that the litchi vinegar drink prepared by the method has rich fruity flavor of litchi and strong taste, integrates the nutritional and health care functions, and is a novel nourishing, skin caring and pollution-free green drink.

The invention discloses a method for preparing L-lactic acid and / or L-lactate. The method sequentially comprises the following steps of: a) preparing an L-lactic acid fermentation solution by microbial fermentation; b) treating the L-lactic acid fermentation solution by adopting any one of flocculation, filtration, centrifuging and ultra-filtration to obtain a clear fermentation solution; c) performing acidolysis and filtration on the clear fermentation solution to obtain acidolysis filtrate; d) decolorizing the acidolysis filtrate to obtain a decolorized solution; and e) separating the decolorized solution by adopting anion adsorption exchange resin, and thus obtaining the L-lactic acid and / or the L-lactate. By adopting the technical scheme, the method only has five steps, and a nano membrane filtration step and a molecular distillation step are not used any more, so compared with the conventional method, the method has the advantages of a few steps, low equipment purchasing cost and using cost, low energy consumption and easily controlled production cost. By adopting the method, the manufacturing cost of the L-lactic acid and / or the L-lactate is low.

The invention discloses a total mixed fermented feed for mutton sheep fattening; the early-stage total mixed fermented feed comprises the following components by weight: 26-35 parts of mixed forage, 17-24 parts of straw, 7-13 parts of alfalfa, 15-24 parts of corn, 3-7 parts of cottonseed meal, 5-10 parts of sunflower cakes, 3-9 parts of flax cakes, 0.3-0.7 parts of calcium hydrophosphate, 0.5-1.0parts of sodium bicarbonate, 0.5-1.1 parts of table salt, and 0.7-1.2 parts of composite premix of vitamins and trace elements; the later-stage total mixed fermented feed comprises the following components by weight: 25-35 parts of sunflower disc powder, 7-12 parts of straw, 7-13 parts of alfalfa, 25-35 parts of corn, 5-10 parts of dry vinasse, 2-5 parts of cottonseed meal, 5-9 parts of sunflowercakes, 0.3-0.7 parts of calcium hydrophosphate, 0.5-1.0 parts of sodium bicarbonate, 0.5-1.1 parts of salt, and 0.7-1.2 parts of composite premix of vitamins and trace elements. By lactic acid fermentation, the preparation method of the invention can increase the digestibility for dry matter of the feed, and facilitates long-term storage; the protein content and quality of the fermented feed are increased and improved; the utilization rate and conversion efficiency of the feed are increased; the feed intake and weight gain efficiency of mutton sheep are significantly increased; the mutton quality is improved.

The invention discloses a pitaya peel lactic acid fermented beverage, which is prepared by taking pitaya peel as a main raw material and using lactobacillus fermentation and a preparation method of the beverage, and belongs to the technical field of agricultural and sideline product value-added exploitation new nutrition and health care product development. The preparation method of the pitaya peel lactic acid fermented beverage comprises the steps of adding a certain amount of granulated sugar and milk sugar after carrying out washing, pulping and color protecting on the pitaya peel; carrying out fermentation by adding lactobacillus after sterilization cooling. The pitaya peel lactic acid fermented beverage disclosed by the invention is bright in color, rich in fragrance and unique in flavor, contains abundant nutrient substances and active ingredients and has multiple healthcare effects of promoting metabolism of a human body, enhancing the immunity, resisting the tumor, resisting oxidation and the like; a nutrition additional value of pitaya is increased by comprehensively utilizing a processed by-product, i.e., the pitaya peel, of the pitaya; the pitaya peel lactic acid fermented beverage is directly prepared by utilizing lactobacillus, does not contain an additive, is simple in processing procedures and easy to realize, and has a good economic benefit and a good environment protection benefit.

The invention discloses a healthcare jujube compound juice beverage by lactic acid fermentation and a preparation method, which is characterized in that based on the volume of 100 L, the beverage comprises 15% to 20% dried jujube with the water content of 5% to 28% and 0.7% to 1% ginger according to the mass ratio, as well as 3% to 5% lactic acid culture medium of lactobacillus acidophilus S1 and balance of drinking water according to the volume ratio with a constant volume; the jujube and the pre-boiling water are boiled and beaten according to the mass-volume ratio of 1 : 4 to 6; the pectinase is added for enzymatic hydrolysis; the ginger is juiced after blanching to obtain the ginger juice; the two are mixed according to the mass ratio of 3 to 5 : 1 with sterilization for 10 minutes under the temperature of 121 DEG C; then inoculated fermentation is conducted after sterilization and cooling of the remixed fermented juice; finally sterilization for 10 to 20 minutes under the temperature of 65 to 85 DEG C is conducted to obtain the product. The healthcare jujube compound juice beverage by lactic acid fermentation has the advantages of being beneficial to dyspepsia and enterogastric disorder patients, enriching blood, replenishing qi, beautifying and removing spot and being suitable for application to every deep processing field of jujube.

The present invention discloses a technics for preparing lactobacillus ferment carrot and its products. Using the carrot as raw material, to inoculate high effect complex lactobacillus ferment agent by manpower, and to ferment under the condition of non-oxygen, middle-temperature and slow speed, to produce acti-ferment carrot dried meat, carrot catsup and carrot drink after ferment. The ferment product keeps the connatural nutrition components of the carrot, has the special nutrition and flavor of lactobacillus ferment carrot, acid taste gentleness, aroma purity without any essence, pigment and antiseptic, it is a new type natural carrot ferment product. The present invention uses a new technics for carrot processing, adds new breed for lactobacillus ferment food as well as drink, and is easy to produce with industrialization.

The invention discloses a new technology for separating and purifying L-lactic acid with continuous ion exchange, membrane separation and molecular distillation. Centrifuged and decolorated lactic acid fermentation liquid is pumped into an ultrafiltration apparatus to remove proteins; clear liquid with a lactate concentration of 10-50g / L is then pumped into a continuous ion exchange system filled with anion exchange resin for adsorption; an inorganic salt solution with a concentration of 0.001-0.2M is used for impurity washing and an acid solution with a concentration of 0.1-2M is used for elution; nano-filtration technology is employed for synchronous concentration and desalination of the ion exchange eluent; high-purity and high-quality L-lactic acid can be obtained after treatment with molecular distillation means in the end. The technology has the advantages of low equipment investment, strong continuous operability, low production cost, high product purity, easy scale production, etc.

The present invention discloses a preparing technics for lactobacillus ferment cushaw as well as its product. With cushaw as main material, to composite lactobacillus ferment agent through manpower inoculation, then to perment under the condition of non-oxygen, middle temperature and slow speed, after perment to prepare lactobacillus perment cushaw dried meat, cushaw catsup and cushaw drink three products. The perment product keeps the connatural nutrition components of cushaw, has the special nutrition and flavor of lactobacillus perment cushaw, sourness is gentleness, aroma is purity, without any essence, pigment and antiseptic, is a new type savageness cushaw perment product. The present invention provides a new technics for using cushaw, and adds a new variety for lactobacillus perment product and is convenient to produce with industrialization.

The invention discloses book reservation dry red grape wine and a brewing method thereof. 'Xiangniang No.1' brier grape is utilized as a raw material for the grape wine, and the physical and chemical indexes of which are as follows: total SO2 is 47mg / L, volatile acid is 0.4g / L, the content of resveratrol is 1.65mg / L and total phenol is 2098 / L; and sensory indexes are as follows: the color is purplish red, and the grape wine has varietal fruity aroma and protruding aroma, is pleasant, has no exotic aroma, is mellow and harmonic, and has strong structural feeling and special style. The brewing method comprises the following steps: preparing materials, removing peduncles, smashing, filling into a tank; carrying out open type circulating, dipping, fermenting, separating out from the tank; fermenting malic acid-lactic acid; changing the tank for the first time; blending in balance; and clarifying or fining, stabilizing, ageing, carrying out stability test, filling, bottling and packaging to obtain the finish product. The brewing process of the grape wine is advanced, the raw materials are natural, and no pigment and preservative are added; the wine color is royal purple, and the wine is clear and transparent; the wine has strong fruit and strong typicalness, pleasant and pure aroma and mature fruit; numerous wine columns remain in a cup; and the smooth mouthfeel does not disperse after the wine is drunk.

The invention discloses a method for preparing a lactic acid fermentation beverage by using yellow wine lees and belongs to the technical field of food processing. According to the method, the yellow wine lees containing a plurality of amino acids, vitamins and fragrance substances which are produced by fermenting yellow wine, and oat are used as main raw materials; the rice immersing pulp water processed during the production of the yellow wine is used as the production water; a lactic acid fermentation beverage good in taste and rich in nutrition is prepared by a technology of carrying out enzymolysis twice and fermentation twice. The method for preparing the lactic acid fermentation beverage by using yellow wine lees comprises the following steps: mixing the wine lees with the oat according to a certain ratio to prepare raw pulp, gelatinizing, liquefying, saccharifying, fermenting, mixing, homogenizing, filling and sterilizing; the prepared lactic acid bacteria beverage is high in stability; the content of the amino acids and the fragrance substances is obviously higher than that in other cereal beverages. The lactic acid bacteria beverage is coordinated in color, free of impurity and delamination, has natural fermented mellow flavor and fruit flavor, is moderate in sour and sweet tastes, and has a certain health effect.

The invention relates to an L-lactate dehydrogenase gene-deleted engineering bacterium and a construction method and application thereof. Upstream and downstream sequences of ldh1 and ldh2 of L-lactate dehydrogenase (ldh) gene are subjected to polymerase chain reaction amplification, cloned segments are connected to a gene knock-out vector, the constructed knock-out vector is inoculated into corynebacterium glutamicum, and the gene engineering bacterium C.glutamicum Res167 delta ldh is obtained by silencing and screening L-lactate dehydrogenase (ldh) genes in the strain through a homologous recombination method. By the homologous recombination method, the L-lactate dehydrogenase genes in the corynebacterium glutamicum are silenced, so that the gene engineering bacterium for producing pureD-lactic acid is obtained. When the engineering bacterium is used for lactic acid fermentation production, the yield of the D-lactic acid is more than 20g / L, and the purity is over 99 percent. The invention has important significance for industrial production of the D-lactic acid and has wide application prospect.

The invention belongs to the technical field of food, and particularly relates to a preparing method for novel flavor Lao Tan pickled vegetables. The preparing method includes the steps that 1, a low-salt lactobacillus liquid pickled vegetable saline solution is prepared; 2, an aged pickled vegetable solution is prepared; 3, the aged pickled vegetable solution is concentrated at low temperature ina vacuum mode; 4, salted leaf mustard is prepared; 5, material stirring is conducted, wherein the salted leaf mustard is placed into the concentrated aged pickled vegetable solution, and chopped pickled peppers, chopped pickled ginger, gourmet powder, cane sugar, sesame oil, lactic acid, I+G and ethyl maltol are added and stirred uniformly; 6, the novel flavor Lao Tan pickled vegetable product isobtained through packaging, sterilizing and cooling. The method is simple in operation technology, unique flavor generated by the pickling technology of the pickled vegetables and specific taste generated by the salting technology of the salted pickled vegetables are combined, the prepared product has yellow brown color and luster, has lactic fermentation flavor of traditional Lao Tan pickled vegetables and sauce flavor of the salted pickled vegetables, has lasting and mellow taste and is fresh, tasty and refreshing, and the tart flavor is comfortable for people.

The invention relates to the technical field of treatment and resourceful utilization of organic waste and aims at providing a resourceful treatment method for organic waste. The resourceful treatment method can improve the economic benefits of fermentation products. According to the adopted technical scheme, the method includes the steps of lactic acid fermentation, carbon chain lengthening and medium-chain fatty acid extracting, wherein according to carbon chain lengthening, microorganisms for synthesizing medium-chain fatty acid are added for anaerobic fermentation; and the organic waste is biodegradable organic waste. The brand new organic waste treatment method is provided, in other words, the technology for synthesizing medium-chain fatty acid as the main product through coupling of organic matter hydrolysis lactic acid generating and carbon chain lengthening is provided. The principle of the technology is obviously different from a previous anaerobic biochemical treatment technology, harmlessness and stability of organic waste are achieved, meanwhile, medium-chain fatty acid which is easy to extract and has high economic benefits can be generated, organic matter such as ethyl alcohol does not need to be additionally added, the technological cost is greatly reduced, and the economic benefits of the technology are obviously reduced.

A functional composition containing as an active ingredient a lactic acid fermented product obtained by fermenting a component of soybean origin using a lactic acid bacterium belonging to the genera Lactobacillus, Leuconostoc, or Pediococcus. It has various activities such as growth hormone secretagogue activity, fatigue accumulation preventing activity, circadian rhythm regulatory activity, reproductive behavior inducing activity, and so forth and is useful as a growth hormone secretagogue, a fatigue accumulation preventing composition, a circadian rhythm regulator, or a reproductive behavior-inducing composition.

The present invention relates to a composition comprising a mixture of sugar and salt for treating meat. Treating meat either by penetration of said composition through the meat or by fermenting the meat in a closed container, results in a meat product with a salty taste throughout. Processes using lactic acid fermentation and process for producing storage-stable meat products are also disclosed.

The invention discloses a production method for blueberry red wine and belongs to a preparation method for an alcoholic beverage. The method comprises the following steps of: (1) screening, crushing and pulping blueberries; (2) adjusting ingredients of raw materials; (3) fermenting pulp; (4) filtering and separating; (5) performing malic acid-lactic acid fermentation; (6) adding colloid and clarifying; (7) ageing; (8) filtering for multiple times; and (9) encapsulating and storing. The method is characterized in that: fermenting raw materials and treatment thereof, design of the fermenting process and control over process parameters of the fermenting process are innovated; the method is a new technology for deeply processing the blueberries; loss of the raw material blueberries is effectively reduced; the alcoholic strength of the fermented red wine is 8 to 12 volume percent; the produced blueberry red wine has pure and pleasant fragrance, refreshing and elegant taste and unique tasteof the blueberries; and the method is applicable to production processing enterprises of the blueberries.

The invention discloses a method for preparing lactic acid with bipolar membrane electrodialysis technology. Lactic acid fermentation liquid passes through an electrodialyzer, which transforms contained lactates into lactic acid. The membrane tank configuration of the adopted electrodialyzer can be of two-cell type including an acid cell and a salt cell divided by an anion membrane or of three-chamber type including an acid cell, a salt cell and a base cell divided by a cation membrane and an anion membrane. For preparation, lactic acid fermentation liquid is transmitted into the salt cell and water is transmitted into the acid cell or the base cell. Under the effect of a circulating pump, the materials flow circularly with a current density of 80-160mA / cm2 at an operation temperature of 25-60 DEG C. The invention can completely supersede the prior calcium lactate acidifying technology without addition of acids for H+ supply and without production of waste acid, salt or base liquid. The transformation efficiency of lactic acid is higher than 98 percent, the recovery of lactic acid is higher than 90 percent and the current efficiency is higher than 70 percent, so the method can reduce environment pollution and lower consumption of chemical raw materials and energy and has remarkable industrial application value and environmental benefit.

The invention discloses a method for producing a wastewater denitrification carbon source through lactic acid fermentation of kitchen waste, and belongs to the technical field of solid waste resourceful treatment. The method comprises the steps of adopting kitchen waste as a raw material; sorting and impurity removal, controlling the solid-to-liquid ratio, grinding, pulping, and carrying out quality-based and phase-splitting treatment; after the waste oil is heated and recycled, the residual garbage slurry is injected into an anaerobic fermentation tank for batch lactic acid fermentation, after fermentation is finished, solid-liquid separation is carried out, lactic acid-containing supernatant can be directly used as a liquid carbon source in the sewage denitrification stage, a good biological denitrification effect is achieved, nitrogen-containing residues can be collected and recycled, and full recycling is achieved. According to the invention, kitchen waste is directly used for efficient open lactic acid fermentation; according to the method, the indigenous microbial flora in the kitchen waste is fully utilized to hydrolyze the substrate and efficiently and directionally convertthe substrate into lactic acid, exogenous nutrition and industrial enzyme preparations do not need to be added, the process is simple, the production cost is low, a cheap carbon source is provided for a denitrification section of a sewage treatment plant while resource utilization of the kitchen waste is realized, and the biological denitrification efficiency is improved.