产酸相中氧化还原电位控制及其对葡萄糖厌氧发酵产物的影响  

The Strategy of Redox Potential Control and Its Influence on Anaerobic Fermentation of Glucose in Acidogenic Reactor

作　　者：周洪波[1] Cord-Ruwisch 陈坚[1] 任洪强[1] 

机构地区：[1]无锡轻工大学生物工程学院环境生物技术研究室,江苏无锡214036 [2]Biotechnology Division of Science

出　　处：《中国沼气》2000年第4期20-23,共4页China Biogas

基　　金：同济大学污染控制与资源化研究国家重点实验室2000年开放课题基金

摘　　要：以两种厌氧污泥和一种绵羊胃液 (rumen)的混合物为接种物 ,对葡萄糖进行厌氧发酵。通过调节通气和搅拌控制发酵系统的氧化还原电位 ,考察了恒化器中氧化还原电位对葡萄糖厌氧发酵产物生成的影响。结果表明 ,氧化还原电位对发酵产物有强烈影响。在pH 6和水力停留时间 5h及 10h时 ,在Eh - 550～ - 30 0mV ,乙酸和乳酸是主要产物 ,丁酸浓度随Eh的升高而降低 ,而丙酸和甲酸浓度随Eh升高而增加。当Eh >- 2 0 0mV ,除乙醇外的所有产物浓度都急剧下降 ,而此时的电子回收率极低 ,约为 4 0 %。在Eh >- 10 0mV ,pH <3 5的条件下 ,酵母是主要微生物 ,而乙醇是主要产物 ;高的氧化还原电位有利于酵母的生长 ,而低的氧化还原电位有利于乙醇的形成。Glucose was fermented in a chemostat under anaerobic condition inoculated by mixture of two kinds of sludges and rumen from sheep.Redox potential was controlled by aeration and stirring.Results showed that redox potential strongly affected products distribution. Under conditions of pH 6,HRT 5?h and 10 h,acetate and lactate were major products at Eh-550～-300?mV;With increase of Eh,butyrate decreased but propionate increased;all products decreased dramatically except ethanol when Eh>-200 mV while electron recovery was only 40%. Yeast was the dominant microorganism and ethanol was the major product when Eh>-100?mV,pH<3 5。Higher Eh values was favourable for yeast growth and lower Eh favoeurable for ethanol formation.

关 键 词：产酸相 氧化还原电位 葡萄糖 厌氧发酵 发酵产物 

分 类 号：X703[环境科学与工程—环境工程]