【摘要】：以餐廚垃圾中溫厭氧消化反應(yīng)器為研究對象,考察泡沫事件對反應(yīng)器性能如比沼氣產(chǎn)率(SBP)、比甲烷產(chǎn)率(SMP)和揮發(fā)性固體(VS)去除率等的影響;并通過分析泡沫前、后系統(tǒng)穩(wěn)定性參數(shù)如揮發(fā)性脂肪酸(VFAs)濃度、VFA/總堿度(TA)值和氨氮(TAN)濃度等的變化情況,以及泡沫前、后(包括泡沫層與液體層)的細(xì)菌群落結(jié)構(gòu)變化,解析泡沫事件產(chǎn)生的可能原因.結(jié)果表明,穩(wěn)定期的SBP、SMP和VS去除率分別為(0.950±0.104)m~3/kg VS、(0.574±0.072)m~3CH_4/kg VS和(87.14±2.76)%,而泡沫事件顯著影響了反應(yīng)器效率(t檢驗(yàn),95%的置信區(qū)間),SBP、SMP和VS去除率分別降為(0.717±0.100)m~3/kg VS、(0.432±0.070)m~3CH_4/kg VS和(84.24±4.44)%.泡沫發(fā)生前,系統(tǒng)內(nèi)出現(xiàn)了VFAs快速積累現(xiàn)象,且易被產(chǎn)甲烷菌消耗的乙酸比例下降,而對泡沫趨勢具有增強(qiáng)作用的丙酸比例上升.并且泡沫出現(xiàn)后絲狀菌Longilinea arvoryzae和Levilinea,以及黏細(xì)菌Cytophaga fermentans的條帶強(qiáng)度明顯增大,而絲狀菌的絲狀結(jié)構(gòu)以及粘細(xì)菌產(chǎn)生的粘性物質(zhì)對起泡有一定程度的貢獻(xiàn).綜上,泡沫的產(chǎn)生可能是由系統(tǒng)內(nèi)大量VFAs積累以及特定微生物大量繁殖的聯(lián)合作用引起的.
[Abstract]:The effects of foam events on the specific biogas yield (SBP), methane yield (SMP) and the removal rate of volatile solid (VS) (VS) were investigated in a medium-temperature anaerobic digestion reactor for kitchen waste. The changes of stability parameters such as volatile fatty acid (VFAs) concentration, total basicity (TA) value of VFA/ and ammonia-nitrogen (TAN) concentration before and after foam were analyzed, as well as before foam. After (including foam layer and liquid layer) bacterial community structure change, to analyze the possible causes of foam events. The results showed that the removal rates of SBP,SMP and VS in stable phase were (0.950 鹵0.104) m~3/kg VS, (0.574 鹵0.072) m~3CH_4/kg VS and (87.14 鹵2.76)%, respectively. However, foam events significantly affected the reactor efficiency (t test). The removal rates of SBP,SMP and VS were reduced to (0.717 鹵0.100) m~3/kg VS, (0.432 鹵0.070) m~3CH_4/kg VS and (84.24 鹵4.44)%, respectively. Before the foam occurred, the rapid accumulation of VFAs occurred in the system, and the proportion of acetic acid easily consumed by methanogenic bacteria decreased, while the proportion of propionic acid which enhanced the foam trend increased. Moreover, the band strength of filamentous bacteria Longilinea arvoryzae, Levilinea, and myxobacteria Cytophaga fermentans increased obviously after foam appeared, while the filamentous structure of filamentous bacteria and viscous substances produced by myxobacteria contributed to the foaming to a certain extent. In conclusion, the foam may be caused by the combination of large amount of VFAs accumulation in the system and the mass propagation of specific microorganisms.
【作者單位】： 重慶大學(xué)三峽庫區(qū)生態(tài)環(huán)境教育部重點(diǎn)實(shí)驗(yàn)室;
【基金】：國家“十一五”科技支撐計(jì)劃資助項(xiàng)目(2010BAC67B01)
【分類號】：X799

【參考文獻(xiàn)】

相關(guān)期刊論文 前3條

1 李蕾;何琴;馬W，

本文編號：2460963