BAIHua-qing,ZENGZheng-ren,WEIYe-xiang,et al.Impact of Salinity on Anaerobic Co-fermentation of Wasted Activated Sludge and Food Waste by Electrochemical Pretreatment[J].China Water & Wastewater,2024,40(17):23-30.
Impact of Salinity on Anaerobic Co-fermentation of Wasted Activated Sludge and Food Waste by Electrochemical Pretreatment
China Water & Wastewater[ISSN:1000-4062/CN:12-1073/TU]
volume:
第40卷
Number:
第17期
Page:
23-30
Column:
Date of publication:
2024-09-01
- Keywords:
- wasted activated sludge; food waste; anaerobic co-fermentation; electrochemical pretreatment; salinity; volatile fatty acids
- Abstract:
- The salt present in food waste （FW） can be transformed into reactive chlorine species (RCS) through electrochemical pretreatment (EPT), which effectively facilitates the anaerobic co- fermentation of wasted activated sludge (WAS) and FW to generate volatile fatty acids (VFAs). However, excessive residual RCS may inhibit the activity of anaerobic fermentation bacteria. This paper investigated the impact of varying salinity (3 g/L, 6 g/L and 10 g/L, calculated as NaCl) on the solubilization of organic matters following EPT of WAS and FW, as well as the efficiency of acid production during anaerobic co-fermentation. Furthermore, an analysis of the underlying mechanism was conducted by determining the key enzyme activities and employing microbial high-throughput sequencing. EPT effectively enhanced the dissolution efficiency of organic matters in the mixed media at lower salinity (3 g/L), suppressed methanogens, facilitated the enrichment of hydrolytic acidifying bacteria (such as Prevotella_7), and improved the acid production efficiency of subsequent anaerobic co-fermentation. The optimal salinity of the mixed media was 3 g/L, and the maximum yield of VFAs reached 2 259.33 mg/L during anaerobic co-fermentation after EPT, representing a 33.27% increase compared to that of the non?electrochemical pretreatment group.
Last Update:
2024-09-01