初始pH值对醋糟厌氧发酵产氢的影响  

Effect of initial pH on hydrogen production from vinegar residue

作　　者：刘瑞光[1,2] 马海乐[1,3,2] 王振斌[1,3,2] 顾顺[1,2] ZHANG Ruihong 

机构地区：[1]江苏大学食品与生物工程学院 [2]美国加州大学-中国江苏大学生物质能联合研究中心 [3]江苏省农产品生物加工与分离工程技术研究中心 [4]Department of Biological & Agricultural Engineering,University of California-Davis,Davis,CA 95616,USA

出　　处：《中国酿造》2009年第2期71-73,178,共4页China Brewing

基　　金：镇江市国际合作项目(GJ2007010;GJ2008010);镇江市工业攻关项目(GY2007002);江苏大学学生科研课题立项(07A07)

摘　　要：以预处理后的牛粪为接种物,以醋糟为发酵底物,进行厌氧发酵产氢小试试验。研究了初始pH值对发酵过程中氢气浓度、累积产气量、累积产氢量、产气延迟时间和pH值的影响。结果表明,初始pH6.0时产氢效果最好,氢气浓度达70%以上,累积产气量为7650mL,累积产氢量为4195mL,产气延迟时间最短,仅为4h。各处理组最终pH值都呈酸性,且随着初始pH值的增加而增加。Hydrogen was produced by anaerobic fermentation in which vinegar residue was used as substrate and cattle manure as inoculation. The effect of initial pH on hydrogen content, cumulative production of biogas, cumulative production of hydrogen, lag time of gas production and pH were investigated. The results showed that the optimal initial pH was 6.0, in which hydrogen content was above 70%, the maximum yield ofbiogas and hydrogen reached 7650ml and 4195ml, respectively, the lag time of gas production was reduced to 4h. All final pH were acidic and increased with the enhancement of the initial pH.

关 键 词：醋糟 牛粪 厌氧发酵 氢气 初始PH值 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]