Promoting chain elongation efficiency from food waste by refluxing chain elongation fermentation liquid
Journal of Cleaner Production(2022)
摘要
Food waste fermentation can produce medium chain fatty acids (MCFAs) through chain elongation, but n-butyric acid normally accounts for the largest proportion of products. In order to fully utilize these n-butyric acid to produce MCFAs, reflux was carried out and five reflux ratios were studied. Results showed that reflux effectively alleviated the inhibitory effect of undissociated n-butyric acid and enhanced the production of MCFAs, the optimum reflux ratio was 100%, n-caproic acid production increased by 707.43 ± 39.54 mg COD/g VS, which was 4.17 times higher than the control without reflux. Reflux can also promote the production of n-valeric acid and heptylic acid. The kinetic analysis also confirmed that 100% was the optimum reflux ratio for improving MCFA production, and the carbon proportion and electron transfer efficiency of n-caproic acid were 45.40% and 85.50% respectively. By refluxing, the microbiomes related to the MCFA production were further enriched. Mass balance analysis of n-caproic acid showed that 100% reflux ratio resulted in a production of n-caproic acid from 88.57 to 152.57 g/kg dry food waste. This study offers a new direction for efficiently utilizing the food waste and a new perspective for improving the production of MCFAs.
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关键词
Food waste,Chain elongation,Reflux,Medium chain fatty acids,Mass balance
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