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| 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 |
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Abstract 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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Received: 25 May 2015
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