Effects of temperature on the production of acetic acid from food wastes by yeast and acetic acid bacteria during micro-aerobic fermentation
LI Yang1, ZHOU Tao1, CHEN Shan-ping2, ZHANG Jun1, SONG Li-jie2, ZHAO You-cai1
1. The State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, Shanghai 200092, China;
2. Shanghai Institute for Design and Research on Environmental Engineering Co., Ltd, Shanghai 200232, China
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.
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LI Yang, ZHOU Tao, CHEN Shan-ping, ZHANG Jun, SONG Li-jie, ZHAO You-cai. Effects of temperature on the production of acetic acid from food wastes by yeast and acetic acid bacteria during micro-aerobic fermentation. CHINA ENVIRONMENTAL SCIENCECE, 2016, 36(1): 175-180.
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