Consolidation of hydrogenotrophic methanogenesis by sulfidated nanoscale zero-valent iron in the anaerobic digestion of food waste upon ammonia stress

Abstract

The feasibility of adding sulfidated nanoscale zero-valent iron (S-nZVI) into anaerobic systems to improve anaerobic digestion of food waste (FW) under ammonia stress was evaluated in this study. The addition of S-nZVI improved the methane production compared to nanoscale zero-valent iron (nZVI), indicating that sulfidation significantly reinforced the enhancement effect of nZVI in consolidating the hydrogenotrophic methanogenesis. The promoted methanogenic performance was associated with chemical reaction and variances of microbial community induced by S-nZVI. With the characteristics of generation of Fe²⁺ and slow-release of H₂, S-nZVI made the anaerobic system respond positively in facilitating extracellular polymeric substances secretion and optimizing the microbial community structure. Moreover, microbial community analysis showed that S-nZVI addition enriched the species related to biohydrogen production (e.g., Prevotella) and ammonia-tolerant hydrogenotrophic methanogenesis (e.g., Methanoculleus), possibly enhancing the hydrogenotrophic methanogenesis pathway to accelerate methane production. Therefore, adding S-nZVI into the anaerobic systems might propose a feasible engineering strategy to improve the methanogenic performance of the anaerobic digestion of FW upon ammonia stress.

Keywords: Ammonia inhibition; Anaerobic digestion; Food waste; Hydrogenotrophic methanogenesis; Sulfidated nanoscale zero-valent iron.