干式厌氧消化过程挥发酸对硫酸盐还原菌的影响

Effect of volatile fat acids on sulfate reducing bacteria in dry anaerobic digestion

在牛粪干式厌氧消化过程中,通过添加不同挥发酸(乙酸、丙酸、丁酸),考察消化稳定阶段,挥发性脂肪酸的分布特征,挥发性脂肪酸酸组成变化对硫酸盐还原菌(SRB)的影响,微生物种群组成和种群间关系。实验结果表明,挥发性脂肪酸对SRB还原速率的贡献依次为:丙酸>丁酸>乙酸。相比乙酸和丁酸,添加一定量的丙酸,更有利于激活SRB的活性,从而加强SRB与产甲烷菌(MB)的种间协同,保证厌氧系统的稳定运行。

We investigated the influence of various volatile fat acids（ VFAs） on sulfate reducing bacteria（ SRB） in the dry anaerobic digestion cow muck. The experiment was performed by adding different VFAs（ acetic acid,propionic acid,butyric acid） to investigate distribution characteristics of VFAs,the effect of composition changes of VFAs on SRB,microbial population composition and the interspecific relationship. The experimental results showed that the contribution of VFAs on SRB reduction rate is as follows： propionic acid,butyric acid and acetic acid. Compare with acetic acid and butyric acid,additional of propionic acid of a certain amount could be more conducive to activate the activity of SRB,so as to strengthen the collaboration between the SRB and methane-producing bacteria（ MB） and ensure the stable operation of the anaerobic system.