Characteristics of food waste acidogenic fermentation and its products as external carbon sources for nitrogen removal
TANG Jia-ling1, WANG Xiao-chang1, PU Yun-hui2, HU Yi-song1, LI Yu-you3
1. School of Environmental and Municipal Engineering, Xi'an University of Architecture and Technology, Xi'an 710055, China;
2. School of Architecture and Civil Engineering Chengdu University, Chengdu 610106, China;
3. Department of Civil and Environmental Engineering, Tohoku University, Sendai 9808579, Japan
Acidogenic fermentation with food waste and using the fermentation products as carbon sources for nitrogen removal were investigated in this study. It was found that, related to the shifts of microbial communities, a two-stage organic transformation processes (carbohydrate→lactate→VFAs) existed during the fermentation period. After 72h, the relative abundance of Lactobacillus achieved to 99.3% accompanying with the maximal lactate (45.2g/L). Using the fermentation products at different stages (before fermentation, partial fermentation, lactate and VFAs) as external carbon sources for denitrification, it was found that, similar to the sodium acetate, the products mainly containing lactate showed high denitrification potential (0.15g NO3--N/g COD) and rate [6.1g NO3--N/(g VSS·h)] with high organics utilization efficiency and low heterotrophic yield and could achieve complete denitrification at C/N over 5.7. Applying the fermentation producsts as external carbon sources in a SBR could obviously improve nitrogen removal efficiencies and showed no negative effects on nitrification. So lactic acid fermentation with food waste could not only shorten the fermentation period, decrease the cost of waste dispose, but also obtain high-quality carbon sources for denitrification.
唐嘉陵, 王晓昌, 蒲云辉, 胡以松, 李玉友. 餐厨垃圾酸性发酵及其产物为碳源的脱氮特性[J]. 中国环境科学, 2017, 37(4): 1426-1433.
TANG Jia-ling, WANG Xiao-chang, PU Yun-hui, HU Yi-song, LI Yu-you. Characteristics of food waste acidogenic fermentation and its products as external carbon sources for nitrogen removal. CHINA ENVIRONMENTAL SCIENCECE, 2017, 37(4): 1426-1433.
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