发酵工艺对木薯渣厌氧产挥发性脂肪酸的影响

Influence of nanerobic fermentation of cassava waste for producing volatile fatty acids(VFA)

本研究采用逆流发酵工艺和普通发酵工艺比较产酸效果。实验发酵底物VS(挥发性固体)浓度40 g/L,发酵温度35℃,逆流发酵工艺和普通发酵工艺的VFA(挥发性脂肪酸)浓度分别为3.4 g/L和2.5 g/L,VFA产率(gVFA/gVS)分别为0.087和0.061,逆流发酵工艺与普通发酵工艺相比,VFA的浓度和产率分别提高了40%和42.6%;逆流发酵和普通发酵中乙酸比例为61.1%和55.7%,逆流工艺提高了9.79%。

Conventional fermentation and countercurrent anaerobic fermentation were studied to com- pare the effect of producing acids. When substrate concentration VS （volatile solid） was 40 g/L and temperature was 35 ℃, the concentration of VFA（ volatile fatty acids） was 3.4 g/L and 2.5 g/L re- spectively, the production of VFA（gVFA/gVS） was 0. 087 and 0. 061 respectively for countercur- rent fermentation and conventional fermentation. The result showed that the concentration and pro- duction of VFA in countercurrent fermentation increased by 40% and 42. 6% respectively. The ace- tic acid proportion in countercurrent and conventional fermentation were 61.5% and 55.7% , an in- crease of 9.79% in countercurrent fermentation.