Elucidating interactive effects of sulfidated nanoscale zero-valent iron and ammonia on anaerobic digestion of food waste

Abstract

In our previous study, anaerobic digestion of food waste could be effectively enhanced by adding sulfidated nanoscale zero-valent iron (S-nZVI) under high-strength ammonia concentrations. In this study, in order to further elucidate the specific interactive effects of S-nZVI and ammonia on anaerobic digestion of nitrogen-rich food waste, the methanogenic performance of anaerobic digestion systems respectively added with nanoscale zero-valent iron (nZVI) and S-nZVI were compared and monitored under different ammonia stress conditions. Both nZVI and S-nZVI could effectively stimulate the methanogenesis process among ammonia concentrations ranging from 0 to 3500 mg/L. However, the enhancing effects of S-nZVI and nZVI on anaerobic digestion of food waste were different, in which anaerobic digestion systems added with S-nZVI and nZVI performed best under 2500 mg/L of ammonia and 1500 mg/L of ammonia, respectively. Furthermore, the analysis of microbial communities suggested that ammonia stress enriched acetoclastic methanogens, while adding nZVI and S-nZVI into anaerobic digestions stimulated the process of hydrogenotrophic methanogenesis. Moreover, S-nZVI performed better in promoting the evolution of DIET-related microorganisms than nZVI, resulting in enhanced methane production under high ammonia-stressed conditions. This work provided fundamental knowledge about the interactive effects of S-nZVI and ammonia on the anaerobic digestion of food waste.

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