Evolution of enzyme activity, heavy metals bioavailability and microbial community in different temperature stages of the co-bioevaporation process

Abstract

Laboratory investigations documented enzyme activity, heavy metals' bioavailability and the bacterial community during co-bioevaporation treatment of food waste and landfill leachate. The activities of dehydrogenase, protease, urease and phosphatase were sensitive to the changes in operating temperature inherent in co-bioevaporation. The maximum dehydrogenase activity was appeared at warming 30 °C. The maximum hydrolytic activity of the microorganisms on protein, urea and phosphorus-containing organic compounds appeared at warming 50 °C. The bacteria mainly gathered on the surface and in the pores of the sludge particles used as a bulking agent. Bacterial abundance reached its maximum at warming 50 °C. Firmicutes, Actinobacterica and Proteobacterica were the dominant bacterial phyla involved. Even though co-bioevaporation concentrated the heavy metals in the leachate, their bioavailability was substantially reduced during the process.

Keywords: Bacterial communities; Bioavailability; Co-bioevaporation; Enzyme activity; Heavy metals; Landfill leachate.