Co-fermentation of waste activated sludge with food waste for short-chain fatty acids production: effect of pH at ambient temperature |
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Authors: | Leiyu Feng Yuanyuan Yan and Yinguang Chen |
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Institution: | (1) State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China;(2) School of Environmental Science and Engineering, State Key Laboratory of Pollution Control and Resource Reuse, Tongji University, Shanghai, 200092, China;(3) Key Lab of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, China |
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Abstract: | Effect of pH ranging from 4.0 to 11.0 on cofermentation of waste activated sludge (WAS) with food waste for short-chain fatty
acids (SCFAs) production at ambient temperature was investigated in this study. Experimental results showed that the addition
of food waste significantly improved the performance of WAS fermentation system, which resulted in the increases of SCFAs
production and substrate reduction. The SCFAs production at pH 6.0, 7.0, 8.0, and 9.0 and fermentation time of 4 d was respectively
5022.7, 6540.5, 8236.6, and 7911.7 mg COD·L−1, whereas in the blank tests (no pH adjustment, pH 8.0 (blank test 1), no food waste addition, pH 8.0 (blank test 2), and
no WAS addition (blank test 3)) it was only 1006.9, 971.1, and 1468.5 mg COD·L−1, respectively. The composition of SCFAs at pH from 6.0 to 9.0 was also different from other conditions and propionic acid
was the most prevalent SCFA, which was followed by acetic and n-butyric acids, while acetic acid was the top product under
other conditions. At pH 8.0 a higher volatile suspended solids (VSS) reduction of 16.6% for the mixture of WAS and food waste
than the sole WAS indicated a synergistic effect existing in fermentation system with WAS and food waste. The influence of
pH on the variations of nutrient content was also studied during anaerobic fermentation of the mixture of WAS and food waste
at different pH conditions. The release of NH4+-N increased with fermentation time at all pH values investigated except 4.0, 5.0 and in blank test one. The concentrations
of soluble phosphorus at acidic pHs and in the blank test one were higher than those obtained at alkaline pHs. Ammonia and
phosphorus need to be removed before the SCFAs-enriched fermentation liquid from WAS and food waste was used as the carbon
source. |
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