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Acidogenic properties of carbohydrate-rich wasted potato and microbial community analysis: Effect of pH

Author:
Li, Yan, Zhang, Xiaodong, Xu, Haipeng, Mu, Hui, Hua, Dongliang, Jin, Fuqiang, Meng, Guangfan
Source:
Journal of bioscience and bioengineering 2019 v.128 no.1 pp. 50-55
ISSN:
1389-1723
Subject:
Firmicutes, bacteria, butyric acid, fermentation, gas production (biological), leaching, microbial communities, pH, potatoes, vegetable residues, volatile fatty acids
Abstract:
Vegetable waste is one of the major organic solid residues available for sustainable biogas production. The aim of this study was to investigate the possibility and optimal controlling strategy for acidogenic fermentation of wasted potato (WP). Three leaching bed reactors (LBRs) were operated at various pH values (6.0, 7.0 and 8.0) with an organic loading rate (OLR) of 6.7 g volatile solid/(L·d) and hydraulic retention time of 6 d. Butyric acid-type fermentation with butyric acid as predominant volatile fatty acid (VFA) was observed with a concentration and proportion (of total VFAs) of butyric acid, which were 7.8 g/L, 49.7 % and 9.6 g/L and 52.2 % at pH 6.0 and 7.0, respectively. Conversely, at pH 8.0, mixed acid-type fermentation was observed with acetic and butyric acid as the major VFAs. Control experiment without pH manipulation didn't perform well in VFAs production at first 6 days and then VFAs concentration increased as pH value was adjusted to 8. It was indicated that the inhibition was caused by high undissociated VFAs concentration due to low pH and the VFAs production could be improved through pH control strategy to regulate the undissociated VFAs concentration. According to the bacterial analysis, the microbial community was diverse and Firmicutes were the most important bacteria at different pH conditions. Therefore, the results suggested that a process of pH control might be feasible for stable and efficient acidogenic fermentation.
Agid:
6286667