温度对接种酵母菌和醋酸菌餐厨垃圾微氧发酵产乙酸的影响

通过间歇实验,探究了温度(25,35,45,55℃)对餐厨垃圾接种酵母菌和醋酸菌后产乙酸和挥发性脂肪酸的影响.结果表明,控制温度在25℃时,发酵液中乙酸浓度远高于35、45和55℃,发酵8d后,乙酸的产量最大,达到0.59g/L;最大的VFA浓度在25℃下获得,达34.49g/L.VFA中以乙酸为主,并有少量丙酸和丁酸产生.随温度的逐渐升高,TS和VS去除率先上升后下降,在35℃时,发酵底物餐厨垃圾的TS和VS去除率最高,为30%和60%左右.

Effects of temperature on the production of acetic acid from food wastes by yeast and acetic acid bacteria during micro-aerobic fermentation

This study carried out batch experiments to explore the effects of temperature at 25, 35, 45, 55℃ on acetic acid and volatile fatty acids production from food wastes with yeast and acetic acid bacteria as inoculums during micro-aerobic fermentation. The results showed that the concentration of acetic acid fermentation is the maximum of 0.59g/L at 25℃after eight days' fermentation, much higher than those at 35, 45 and 55℃, with the highest concentration of VFA up to 34.49g/L at 25℃. VFA thus produced contains acetic acid mostly, with a few amount of propionate and butyrate. The optimum temperature on acetic acid production of food wastes inoculated yeast and acetic acid bacteria during micro-aerobic fermentation is 25℃.With the temperature gradually increased, TS and VS removal rate increased at first and then decreased. At 35℃, TS and VS removal rate of fermentation substrates is the highest, about 30% and 60%, respectively.