葡萄糖和甘油的酸化发酵方式探究

Study on the Fermentation Types of Glucose and Glycerol

本研究在序批式反应器中探究了餐厨垃圾中的两种主要基质（葡萄糖和甘油）的发酵产酸方式。实验结果表明,葡萄糖更易被消化分解,且产酸量要高于甘油。葡萄糖的酸化方式以丁酸型为主,在挥发性脂肪酸（VFA）最大产量时,丁酸的比率为43%。而甘油发酵中酸化类型以丙酸型发酵为主,在VFA的最大量时,丙酸的比例为36%。进一步研究表明,两种基质发酵均能造成酸的过度积累,进而抑制产甲烷菌的活性,造成甲烷产量下降。

This study explored the fermentation acid production of glucose and glycerol, the two main substrates in kitchen waste, in sequencing batch reactors. Results showed glucose was more easily digested and the production of volatile fatty acids（VFA） in glucose group was higher than that in glycerol group. The acidification of glucose was mainly based on butyric acid, and the percentage of butyrate was up to 43% when the production of VFA reached the maximum value. However, the fermentation type of glycerol was mainly propionic acid type fermentation, and the percentage of propionic acid was up to 36% when the production of VFA reached the maximum value. Further study suggested the two kinds of substrates fermentation can both cause excessive accumulation of VFA, which in turn inhibits the activities of methanogens, resulting in a decline in methane production.