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Effect of pH on ethanol-type acidogenic fermentation of fruit and vegetable waste

机译：pH值对果蔬废料乙醇型产酸发酵的影响

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摘要

The aim of this study was to investigate the possibility and optimal controlling strategy for ethanol-type acidogenic fermentation of fruit and vegetable waste by mixed microbial cultures. Four continuous stirred tank reactors (CSTR) were operated at various pHs (4.0, 5.0, 5.5, and 6.0) with an organic loading rate of 13 gVS/(L d) and hydraulic retention time of 3 d. Butyrate-type fermentation was observed at pH 5.0, 5.5, and 6.0. Conversely, at pH 4.0, ethanol-type fermentation was observed with a high mass concentration and proportion (of total fermentative products) of ethanol, which were 6.7 g/L and 88.8%, respectively. However, the total concentration of ethanol-type fermentative products substantially decreased from days 22-25. The optimal pH of ethanol-type fermentative microorganisms was investigated by using batch experiments with pH controlled at 4.0, 4.5, 5.0,5.5,6.0, 6.5, and 7.0 and results showed that the maximum ethanol concentration and relatively highest acidogenic rate were found at pH of 5.5. The pH in the long term CSTR was changed from 4.0 to 5.5 to improve ethanol-type fermentation and results showed that ethanol-type fermentation was improved temporarily, however, was followed by the reappearance of butyrate-type fermentation. In addition, ethanol-type fermentation recovered once more when pH was reverted to 4.0. Therefore, the results of this study suggest that a process of dynamic, sequenced pH control with the order pH 4.0, 5.5 and 4.0 might be a feasible controlling strategy for continuous and stable ethanol-type fermentation.
机译：这项研究的目的是研究混合微生物培养物对果蔬废料进行乙醇型产酸发酵的可能性和最佳控制策略。四个连续搅拌釜反应器（CSTR）在各种pH（4.0、5.0、5.5和6.0）下运行，有机负荷率为13 gVS /（L d），水力停留时间为3 d。在pH 5.0、5.5和6.0观察到丁酸酯型发酵。相反，在pH 4.0时，观察到乙醇型发酵，其中乙醇的质量浓度和比例（发酵产物总量）较高，分别为6.7 g / L和88.8％。但是，乙醇型发酵产物的总浓度从第22-25天开始显着下降。通过分批实验研究了乙醇型发酵微生物的最佳pH，将pH控制在4.0、4.5、5.0、5.5、6.0、6.5和7.0，结果表明在pH下发现了最大的乙醇浓度和相对最高的产酸速率。 5.5。长期CSTR的pH从4.0更改为5.5，以改善乙醇型发酵，结果表明乙醇型发酵暂时得到改善，但是随后出现了丁酸盐型发酵。另外，当pH恢复至4.0时，乙醇型发酵再次恢复。因此，这项研究的结果表明，以pH 4.0、5.5和4.0顺序进行动态，顺序pH控制的过程可能是连续且稳定的乙醇型发酵的可行控制策略。

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  • 来源
    《Waste Management》 |2017年第2期|158-163|共6页
  • 作者

    Yuanyuan Wu; Cuiping Wang; Mingyue Zheng; Jiane Zuo; Jing Wu; Kaijun Wang; Boqiong Yang;

  • 作者单位

    State Key Joint Laboratory of Environment Simulation and Pollution Control, School of Environment, Tsinghua University, Haidian District, Beijing 100084, China,Research and Development Center of Beijing Capital Co. Ltd, Chaoyang District, Beijing 100028, China;

    State Key Joint Laboratory of Environment Simulation and Pollution Control, School of Environment, Tsinghua University, Haidian District, Beijing 100084, China;

    State Key Joint Laboratory of Environment Simulation and Pollution Control, School of Environment, Tsinghua University, Haidian District, Beijing 100084, China;

    State Key Joint Laboratory of Environment Simulation and Pollution Control, School of Environment, Tsinghua University, Haidian District, Beijing 100084, China;

    State Key Joint Laboratory of Environment Simulation and Pollution Control, School of Environment, Tsinghua University, Haidian District, Beijing 100084, China;

    State Key Joint Laboratory of Environment Simulation and Pollution Control, School of Environment, Tsinghua University, Haidian District, Beijing 100084, China;

    Economics and Management School, Beijing University of Agriculture, Changping District, Beijing 102206, China;

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  • 正文语种 eng
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  • 关键词

    Ethanol; Two-phase anaerobic digestion; Acidogenic fermentation; Ethanol-type fermentation; pH;

    机译：乙醇;两相厌氧消化;产酸发酵乙醇型发酵;pH值;

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