电发酵对餐厨垃圾和香菇菌糠高温厌氧消化的影响

宋娜; 赵盼; 关伟杰; 陈丽玮; 章爽; 汪群慧

doi:10.13205/j.hjgc.202307020

电发酵对餐厨垃圾和香菇菌糠高温厌氧消化的影响

doi: 10.13205/j.hjgc.202307020

宋娜¹,
赵盼²,
关伟杰²,
陈丽玮¹,
章爽²,
汪群慧^2, ,

1. 北京科技大学天津学院环境工程系, 天津 301830;
2. 北京科技大学能源与环境工程学院环境工程系, 北京 100083

基金项目:

天津市教委科研计划项目"餐厨垃圾产醇产甲烷两相厌氧消化系统构建及机理研究"（2021KJ064）

详细信息

作者简介:
宋娜(1990-),女,讲师,主要研究方向为生物质资源化利用。huanjing091sn@163.com

通讯作者:
汪群慧(1959-),女,教授,主要研究方向为固体废物处理与处置技术。wangqh59@163.com

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出版历程
- 收稿日期: 2022-10-16

EFFECT OF ELECTRO-FERMENTATION ON HIGH TEMPERATURE ANAEROBIC DIGESTION OF FOOD WASTE AND SPENT MUSHROOM SUBSTRATE

1. Department of Environmental Engineering, Tianjin College, University of Science and Technology Beijing, Tianjin 301830, China;
2. Department of Environmental Engineering, College of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China

摘要

摘要: 为提高餐厨垃圾和菌糠高温共消化的产气性能，设置对照、电发酵、活性炭、电发酵+活性炭4个试验组同时进行高温批式厌氧消化实验，从累积甲烷产量、电化学特性、厌氧消化系统稳定性3个方面探究电发酵和添加活性炭对餐厨垃圾和菌糠高温厌氧共消化的影响。结果表明：与对照组相比，电发酵、活性炭、电发酵+活性炭组的累积甲烷产量分别提高6.2%、7.6%和21.9%，底物的生物降解率分别增加6.4%、7.6%和16.9%，说明电发酵和添加活性炭可以协同促进产气；施加弱电场和添加活性炭均能一定程度上降低游离氨（FAN）浓度，并加快产甲烷菌对VFAs的转化和降解，缓解因发酵体系FAN和VFAs积累导致的产甲烷菌活性降低现象。另外，电发酵、电发酵+活性炭组的伏安特性曲线中有明显的氧化还原峰，进一步说明外加弱电场和添加活性炭可以促进细胞增殖和电子传递过程，加快电化学氧化还原反应的进行，提升厌氧消化系统的稳定性和目标产物的产量。该研究成果为推动微生物学与电化学新兴交叉研究方向的发展，以及餐厨垃圾资源化利用的新途径开发提供了新的参考。
- 餐厨垃圾 /
- 菌糠 /
- 电发酵 /
- 高温厌氧消化 /
- 活性炭
Abstract: In order to improve the methane production performance of food waste and spent mushroom substrate high temperature co-digestion, we set four fermentation groups:control, electro-fermentation, activated carbon, and electro-fermentation+activated carbon. By comparing the cumulative methane yield, electrochemical characteristics, and the stability of anaerobic digestion system, we studied the effects of electro-fermentation and the addition of activated carbon on high-temperature anaerobic co-digestion of food waste and spent mushroom substrate. The results showed that, compared with the control group, the cumulative methane production of electro-fermentation, activated carbon, and electro-fermentation+activated carbon groups increased by 6.2%, 7.6% and 21.9%, respectively; meanwhile, the biodegradability increased by 6.4%, 7.6% and 16.9%, respectively, indicating that electro-fermentation and addition activated carbon could synergistically promote gas production. Both the application of a weak electric field and the addition of activated carbon can reduce the concentration of free ammonia (FAN), and accelerate the transformation and degradation of VFAs by methanogens. The reduction of methanogenic bacteria activity caused by the accumulation of FAN and VFAs in the fermentation system was alleviated. In addition, electro-fermentation, electro-fermentation+activated carbon groups had obvious REDOX peak in the volt-ampere characteristic curve, further illustrating that a weak electric field and adding activated carbon could promote cell proliferation and the electron transfer process, accelerate electrochemical REDOX reaction, and enhance the stability of anaerobic digestion system and the target product yield. This study provides a scientific basis for promoting the development of new cross-research directions of microbiology and electrochemistry, and new ways to food waste resource utilization.
- food waste /
- spent mushroom substrate /
- electro-fermentation /
- thermophilic anaerobic fermentation /
- activated carbon

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