LU Bo,CUI Rong-rong,GONG Hui,et al.Short-term Impact of Salinity and N-Vanillylnonanamide on Activity of Anaerobic Ammonium Oxidation Bacteria[J].China Water & Wastewater,2024,40(1):32-38.
盐度和辣椒素对厌氧氨氧化活性的短期冲击影响
- Title:
- Short-term Impact of Salinity and N-Vanillylnonanamide on Activity of Anaerobic Ammonium Oxidation Bacteria
- Keywords:
- Anammox; salinity; N-vanillylnonanamide; kitchen waste; inhibition model
- 摘要:
- 厌氧氨氧化作为一种低能耗、低药耗的高效脱氮工艺，在废水处理领域备受关注。餐厨垃圾厌氧发酵所产沼液的传统处理工艺能耗高、碳源消耗量大，选择厌氧氨氧化工艺有望显著降低处理成本。考虑到餐厨垃圾往往盐分含量高，且在部分地区如重庆、四川等由于饮食习惯导致餐厨垃圾中常含有大量辣椒，通过设置批次试验，分别探究了不同浓度水平的辣椒素和盐度短期冲击对厌氧氨氧化活性的单独影响以及两者协同影响。结果表明，盐度和辣椒素均会对厌氧氨氧化活性产生抑制作用。Hill抑制模型拟合结果显示，NaCl的半抑制浓度为15.4 g/L；辣椒素由于受自身溶解度的影响，对厌氧氨氧化活性的抑制作用有限，高浓度辣椒素（20 mg/L）可使厌氧氨氧化活性下降约20%。盐度和辣椒素同时存在时会对厌氧氨氧化活性产生协同抑制作用，NaCl半抑制浓度下降为14.6 g/L。
- Abstract:
- Anaerobic ammonium oxidation (Anammox), an efficient nitrogen removal process with low energy and chemical consumption, has attracted much attention in the field of wastewater treatment. The traditional treatment process of liquid digestate from anaerobic fermentation of kitchen waste has high energy input and large carbon source consumption, and the selection of Anammox is expected to significantly reduce the treatment cost. Kitchen waste often has high salinity, and in some areas such as Chongqing and Sichuan, there often contains a large amount of chili peppers in kitchen waste due to dietary habits. This paper investigated the effects of salinity and N-vanillylnonanamide on the activity of Anammox bacteria. The separate and synergistic effects of N-vanillylnonanamide concentration and salinity shocks on nitrogen removal performance were investigated by setting up batch experiments for detection of Anammox activity. Both salinity and N-vanillylnonanamide inhibited the Anammox activity. The fitting results of Hill inhibition model showed that the 50% inhibitory concentration of NaCl was 15.4 g/L. The inhibition of N-vanillylnonanamide on Anammox activity was limited due to its solubility, and high concentration of N-vanillylnonanamide (20 mg/L) reduced the Anammox activity by approximately 20%. The simultaneous presence of salinity and N-vanillylnonanamide had a synergistic inhibitory effect on Anammox activity, resulting in the 50% inhibitory concentration of NaCl decreased to 14.6 g/L.
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