产酸发酵细菌演替规律研究—pH≤5条件下ORP的影响

Succession of Acidogenic Bacteria for Carbohydrate Fermentation: Effect of ORP at pH≤5

废水生物处理产酸发酵细菌生态学研究是一项新课题，此项研究对提高厌氧生物处理系统的处理能力有着十分重要的理论意义和应用价值。本研究以碳水化合物为底物，采用连续流试验，对影响产酸发酵类型的生态因子（pH和ORP）及群落演替规律进行了研究。结果表明，pH＝5时生物群落处于非稳定状态，随ORP改变将呈现丙酸型或了酸型发酵。当pH为4．1～4.4时，典型的乙醇型发酵将会出现。研究结果还揭示出启动阶段初期发生丙酸型发酵是由于ORP过高造成的。

An experiment was carried out in a continuous-flow acidogenic reactor and molasses was used as substrate to study the effects of pH and ORP on fermentation types and the rule of biological succession. The experiments confirmed that either butyric acid-type or propionic acid-type fermentation could occur at pH about 5, depending on redox potential conditions. However, the typical ethanol-type fermentation occurred at pH 4.1～4. 4. It was also demonstrated that the happening of propionic acid-type fermentation was due to a higher ORP during the start-up stage.