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| Effects of pretreatments on the production of acetic acid from food wastes by yeast and acetic acid bacteria during micro-aerobic fermentation |
| LI Yang, DENG Yue, ZHOU Tao, ZHAO You-cai |
| State Key Laboratory of Pollution Control and Resource Reuse, Tongji University, Shanghai 200092, China |
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Abstract 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 about 81.81%~92.35%, 0.00%~7.48% and 6.69%~17.36% of total VFAs, respectively. The best performance was reached by alkali-heat pretreatment through 7days micro-aerobic fermentation with 22.04g/L SCOD concentration, 30.08g/L VFAs and 27.78g/L acetic acid, which increased by 46.54%, 54.34% and 77.06% compared to blank group.
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Received: 08 September 2016
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