Volatile fatty acids production from saccharification residue from food waste ethanol fermentation: Effect of pH and microbial community

Yong Jin; Yujia Lin; Pan Wang; Runwen Jin; Ming Gao; Qunhui Wang; Tien-Chin Chang; Hongzhi Ma

doi:10.1016/j.biortech.2019.121957

Volatile fatty acids production from saccharification residue from food waste ethanol fermentation: Effect of pH and microbial community

Bioresour Technol. 2019 Nov:292:121957. doi: 10.1016/j.biortech.2019.121957. Epub 2019 Aug 7.

Authors

Yong Jin¹, Yujia Lin¹, Pan Wang², Runwen Jin¹, Ming Gao¹, Qunhui Wang¹, Tien-Chin Chang³, Hongzhi Ma⁴

Affiliations

¹ Department of Environmental Engineering, University of Science and Technology Beijing, 100083, China; Beijing Key Laboratory of Resource-oriented Treatment of Industrial Pollutants, Beijing 100083, China.
² Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing 100048, China.
³ Institute of Environmental Engineering and Management, National Taipei University of Technology, No. 1, Sec. 3, Chung-Hsiao E. Rd., Taipei 106, Taiwan.
⁴ Department of Environmental Engineering, University of Science and Technology Beijing, 100083, China; Beijing Key Laboratory of Resource-oriented Treatment of Industrial Pollutants, Beijing 100083, China. Electronic address: mahongzhi@ustb.edu.cn.

PMID: 31430672
DOI: 10.1016/j.biortech.2019.121957

Abstract

In this study, residue from saccharification and centrifugation of food waste ethanol fermentation was used as substrate to produce volatile fatty acids. The effects of different pH (5.5, 6.5, and uncontrolled) on the VFAs concentration, composition, acidogenic efficiency and microbial community distribution were investigated. The results showed that the highest concentration of VFAs was 267.8 ± 8.9 mg COD/g VS at pH of 6.5, and the highest percentage of butyric acid (79.8%) was followed by propionic acid and acetic acid at the end of the reaction. Microbial analysis showed that the contents of Vagococcus and Actinomyces increased, while the contents of Bacteroides and Fermentimonas decreased during anaerobic fermentation. The comparative high pH induced the accumulation of butyric acid. This study provides a new idea for the step anaerobic fermentation of food waste to produce alcohol and acid simultaneously.

Keywords: Anaerobic fermentation; Community analysis; Food waste; VFAs; pH.

MeSH terms

Anaerobiosis
Bioreactors
Ethanol
Fatty Acids, Volatile*
Fermentation
Hydrogen-Ion Concentration
Microbiota*
Sewage

Substances

Fatty Acids, Volatile
Sewage
Ethanol