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Sci Total Environ. 2019 Jun 15;669:540-546. doi: 10.1016/j.scitotenv.2019.03.136. Epub 2019 Mar 11.

Enhancing the anaerobic bioconversion of complex organics in food wastes for volatile fatty acids production by zero-valent iron and persulfate stimulation.

Author information

1
Key Laboratory of Integrated Regulation and Resource Development on Shallow Lakes, Ministry of Education, Hohai University, Nanjing 210098, China; College of Environment, Hohai University, Nanjing 210098, China.
2
Key Laboratory of Integrated Regulation and Resource Development on Shallow Lakes, Ministry of Education, Hohai University, Nanjing 210098, China; College of Environment, Hohai University, Nanjing 210098, China; Wanjiang University of Technology, Maanshan 243031, China.
3
Key Laboratory of Integrated Regulation and Resource Development on Shallow Lakes, Ministry of Education, Hohai University, Nanjing 210098, China; College of Environment, Hohai University, Nanjing 210098, China. Electronic address: luojy2016@hhu.edu.cn.

Abstract

The addition of zero-valent iron (ZVI) and ZVI & persulfate (PS) were efficient approaches to enhance the production of volatile fatty acids (VFAs), especially butyric acid, from food wastes (FW) during anaerobic fermentation. The maximal concentration of VFAs was increased from 1256 mg COD/L in the control reactor to 8245 mg COD/L with ZVI addition, and it was further improved to 9800 mg COD/L with the PS/ZVI treatment. An investigation of the mechanisms revealed that both the ZVI and PS/ZVI treatments improved the bioavailable substrates in FW and enhanced the bioconversion efficiency of fermentation substrates, especially proteins and lipids. The provision of a sufficient amount of bioavailable substrates was advantageous to the enrichment of the functional bacteria that are responsible for the production of VFAs. Additionally, the microbial activity and key metabolic enzymes involved in the biological VFAs generation processes were stimulated in the ZVI and PS/ZVI-added reactors, which jointly contributed to high-rate VFAs yields.

KEYWORDS:

Anaerobic fermentation; Food wastes (FW); Persulfate (PS); Volatile fatty acids (VFAs); Zero-valent iron (ZVI)

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