姜辣素对餐厨垃圾厌氧发酵的影响及调控研究

Effect and regulation of gingerol on food waste treatment by anaerobic fermentation

不同浓度姜辣素对餐厨垃圾厌氧发酵具有一定的影响,该文对比热解、超声和光催化氧化3种预处理方式解除姜辣素对餐厨垃圾产甲烷的影响。结果发现,抑制解除的效果为超声>光催化氧化>热解。其中产气最高的超声预处理组最终累积甲烷产量为578.00 mL/g VS,比对照提高了312%。3种预处理方式都能够促进餐厨垃圾中有机质的释放,提高中间代谢产物的生成,最终提升甲烷产率。预处理能够调控厌氧发酵菌群,改变各反应阶段的酶活力以及有机物的降解。超声预处理组的乙酸激酶、碱性蛋白酶、脱氢酶和辅酶F_(420)活性分别是对照的187.66%、157.89%、179.27%和145.83%。经过预处理后的微生物群落结构中Firmicutes、Chloroflexi和Proteobacteria丰度提高,产甲烷菌由以嗜氢产甲烷菌为主向嗜乙酸产甲烷菌为主演替。

Concentrations of gingerol had certain effects on the anaerobic fermentation from food waste,the effects of three pretreatment methods including pyrolysis,ultrasonic,and photocatalytic oxidation on the methane generation from food waste were compared in this paper.The results showed that the disinhibition effect was ultrasonic > photocatalytic oxidation > pyrolysis.The highest cumulative methane yield of ultrasound pretreatment group was 578.00 mL/g VS,which was 312% higher than the control.Three pretreatment methods could all promote the release of organic matter from food waste,improve the intermediate products,and ultimately increase the methane generation rate.The pretreatment could regulate the anaerobic fermentation flora,change the enzyme activity as well as the organic matter degradation in each reaction stage.The activities of acetate kinase,alkaline protease,dehydrogenase,and coenzyme F_(420) in the ultrasonic pretreatment group were 187.66%,157.89%,179.27% and 145.83% of those in the control,respectively.The abundance of Firmicutes,Chloroflexi and Proteobacteria in the microbial community was raised after pretreatment,and methanogens changed from hydrogenotrophic methanogens dominated to acetotrophic methanogens.