预处理对菌接种餐厨垃圾发酵产乙酸的影响  

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

作　　者：李阳[1] 邓悦[1] 周涛[1] 赵由才[1] LI Yang;DENG Yue;ZHOU Tao;ZHAO You-cai(State Key Laboratory of Pollution Control and Resource Reuse, Tongji University, Shanghai 200092, China)

机构地区：[1]同济大学,污染控制与资源化研究国家重点实验室,上海200092

出　　处：《中国环境科学》2017年第5期1838-1843,共6页China Environmental Science

基　　金：国家科技支撑计划(2014BAL02B05)

摘　　要：探究了餐厨垃圾微氧发酵产挥发性脂肪酸(VFAs)的强化条件,即5种预处理方式(酸、碱、超声、热及热碱预处理)对餐厨垃圾接种酵母菌和醋酸菌后水解及产酸效果的影响.结果表明,预处理均有效提高了餐厨垃圾微氧发酵产VFAs及乙酸的性能,且产物组成并未发生改变.VFAs中乙酸、丙酸及丁酸分别约占81.81%~92.35%、0.00%~7.48%及6.69%~17.36%.其中,热碱预处理效果最好,在微氧发酵7d后,其发酵液中溶解性化学需氧量、VFAs产量、乙酸产量分别达到22.04、30.08和27.78g/L,较空白实验提高了46.54%、54.34%及77.06%,极大地加快了微氧发酵过程.Immature end-of-pipe treatment mode and technology restrict resource utilization of food wastes with increasing growth rate,and bring potential environmental risk to society and human.Strengthen conditions,different kinds of pretreatments,for producing VFAs through a micro-aerobic fermentation by yeast and acetic acid bacteria in food wastes was studied,including acid,alkaline,ultrasonic,heat and alkali-heat pretreatment.The results showed that all kinds of pretreatments benefited the production of VFAs and acetic acid with no influence on product components.Acetic,propionic and butyric acid accounted for about81.81%~92.35%,0.00%~7.48%and6.69%~17.36%of total VFAs,respectively.The best performance was reached by alkali-heat pretreatment through7days micro-aerobic fermentation with22.04g/L SCOD concentration,30.08g/L VFAs and27.78g/L acetic acid,which increased by46.54%,54.34%and77.06%compared to blank group.

关 键 词：餐厨垃圾 预处理 酵母菌 醋酸菌 微氧发酵 乙酸 

分 类 号：X705[环境科学与工程—环境工程]