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.
盐度对电化学预处理污泥-餐厨垃圾共发酵的影响
- Title:
- Impact of Salinity on Anaerobic Co-fermentation of Wasted Activated Sludge and Food Waste by Electrochemical Pretreatment
- Keywords:
- wasted activated sludge; food waste; anaerobic co-fermentation; electrochemical pretreatment; salinity; volatile fatty acids
- 摘要:
- 餐厨垃圾中的盐分在电化学预处理（EPT）作用下会被转化为活性氯化物（RCS），其能够有效促进剩余污泥-餐厨垃圾厌氧共发酵产挥发性脂肪酸（VFAs），但残留量过高会抑制厌氧发酵菌的活性。为此，研究了不同盐度（3、6、10 g/L，以NaCl计）对剩余污泥-餐厨垃圾电化学预处理后有机质溶出情况及厌氧共发酵产酸效能的影响，并通过测定关键酶活性和微生物高通量测序分析其作用机理。结果表明，电化学预处理可有效提高较低盐度（3 g/L）混合基质中有机质的溶出效能，抑制产甲烷菌，促进水解酸化细菌（如Prevotella_7）的富集，强化后续厌氧共发酵产酸效能。混合基质的最佳盐度为3 g/L，经电化学预处理后厌氧共发酵的VFAs产量最高达到2 259.33 mg/L，相比未电化学预处理组提升了33.27%。
- 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.
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