pH 值和保留时间对混合培养发酵过程中挥发性脂肪酸生成的影响。
Effect of pH and retention time on volatile fatty acids production during mixed culture fermentation.
机构信息
Institute of Environmental Engineering, Faculty of Civil and Environmental Engineering, Poznan University of Technology, Berdychowo 4, 60-965 Poznan, Poland.
Department of Kinetics and Catalysis, Faculty of Chemistry, A. Mickiewicz University, Umultowska 89b, 61-614 Poznan, Poland.
出版信息
Bioresour Technol. 2015 Aug;190:274-80. doi: 10.1016/j.biortech.2015.04.096. Epub 2015 Apr 30.
Mixed culture fermentation consists of stable microbial population hence waste could be potentially used as a substrates. The aim of the work was to investigate the impact of pH and retention time on the anaerobic mixed culture fermentation. Trials at different pH (4-12) in unbuffered systems were conducted for 5, 10 and 15days. The highest VFAs concentration was achieved after 15days at pH 10 (0.62g/gVSadded), promising results were also achieved for pH 11 (0.54g/gVSadded). For pH 4 and short retention time propionic acid was the major product instead of acetic acid. For batches run at 15days (besides pH 6) caproic acid presence was noticed whereas at pH 11 occurrence of succinic was quantified. Significant correlation between operational factors and fermentation's effluents was proved. Throughout changing simple operating parameters one could design process to produce desirable concentration and composition of VFAs.
混合培养发酵由稳定的微生物种群组成，因此废物可以作为潜在的底物。本工作的目的是研究 pH 值和保留时间对厌氧混合培养发酵的影响。在未缓冲系统中不同 pH 值（4-12）下进行了 5、10 和 15 天的试验。在 pH 值为 10（0.62g/gVSadded）下，经过 15 天达到了最高的 VFAs 浓度，在 pH 值为 11（0.54g/gVSadded）下也取得了有希望的结果。对于 pH 值为 4 和较短的保留时间，丙酸是主要产物而不是乙酸。在运行 15 天的批次中（除了 pH 值为 6 以外），发现了己酸的存在，而在 pH 值为 11 时，检测到了琥珀酸的存在。操作因素与发酵废水之间存在显著的相关性。通过改变简单的操作参数，可以设计出生产所需浓度和组成的 VFAs 的工艺。
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