Volatile fatty acids production from saccharification residue from food waste ethanol fermentation: Effect of pH and microbial community

被引：76
作者：
Jin, Yong [1 ,2 ]
Lin, Yujia [1 ,2 ]
Wang, Pan [3 ]
Jin, Runwen [1 ,2 ]
Gao, Ming [1 ,2 ]
Wang, Qunhui [1 ,2 ]
Chang, Tien-Chin [4 ]
Ma, Hongzhi [1 ,2 ]
机构：
[1] Univ Sci & Technol Beijing, Dept Environm Engn, Beijing 100083, Peoples R China
[2] Beijing Key Lab Resource Oriented Treatment Ind P, Beijing 100083, Peoples R China
[3] Beijing Technol & Business Univ, Key Lab Cleaner Prod & Integrated Resource Utiliz, Beijing 100048, Peoples R China
[4] Natl Taipei Univ Technol, Inst Environm Engn & Management, 1,Sect 3,Chung Hsiao E Rd, Taipei 106, Taiwan
来源：
BIORESOURCE TECHNOLOGY | 2019年 / 292卷
关键词：
Food waste; Anaerobic fermentation; VFAs; pH; Community analysis; ACTIVATED-SLUDGE HYDROLYSIS; ACIDOGENIC FERMENTATION; ANAEROBIC FERMENTATION; HYDROGEN-PRODUCTION; CO-FERMENTATION; RETENTION TIME; EXCESS SLUDGE; BY-PRODUCT; DIGESTION; ENHANCEMENT;
D O I：
10.1016/j.biortech.2019.121957
中图分类号：
S2 [农业工程];
学科分类号：
0828 ;
摘要：
In this study, residue from saccharification and centrifugation of food waste ethanol fermentation was used as substrate to produce volatile fatty acids. The effects of different pH (5.5, 6.5, and uncontrolled) on the VFAs concentration, composition, acidogenic efficiency and microbial community distribution were investigated. The results showed that the highest concentration of VFAs was 267.8 +/- 8.9 mg COD/g VS at pH of 6.5, and the highest percentage of butyric acid (79.8%) was followed by propionic acid and acetic acid at the end of the reaction. Microbial analysis showed that the contents of Vagococcus and Actinomyces increased, while the contents of Bacteroides and Fermentimonas decreased during anaerobic fermentation. The comparative high pH induced the accumulation of butyric acid. This study provides a new idea for the step anaerobic fermentation of food waste to produce alcohol and acid simultaneously.
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页数：7
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