發(fā)布時(shí)間：2024-02-01 14:10

　　近年來,將餐廚垃圾和剩余污泥進(jìn)行生物發(fā)酵產(chǎn)生乳酸等高附加值的化學(xué)品越來越受到關(guān)注。乳酸是一種重要的工業(yè)中間體,被廣泛用作生物可降解塑料(聚乳酸)的前驅(qū)體。餐廚垃圾和剩余污泥的聯(lián)合發(fā)酵不僅有利于有機(jī)廢棄物的資源化利用,而且有利于提高發(fā)酵產(chǎn)品的價(jià)值。研究發(fā)現(xiàn),剩余污泥中存在大量的微生物,對(duì)乳酸發(fā)酵有促進(jìn)作用。值得注意的是,餐廚垃圾中鹽的含量約為2%-5%。餐廚垃圾中存在的鹽可能會(huì)影響乳酸菌,而乳酸發(fā)酵過程中尚未對(duì)其進(jìn)行研究。本研究的目的是研究鹽(NaCl)對(duì)發(fā)酵產(chǎn)乳酸的影響,并說明鹽對(duì)乳酸發(fā)酵途徑的影響。主要結(jié)果如下:首先,研究了NaCl濃度對(duì)乳酸產(chǎn)生的影響。實(shí)驗(yàn)結(jié)果表明,乳酸的產(chǎn)生與NaCl的濃度有關(guān)。用0、5、10、15、20、25、30、40和50 g/L不同濃度的NaCl進(jìn)行了3次批次實(shí)驗(yàn),分別標(biāo)記為空白,NaCl-5、NaCl-10、NaCl-15、NaCl-20、NaCl-25、NaCl-30、NaCl-40和Na CL-50。第1次批次實(shí)驗(yàn)在NaCl-25組發(fā)酵第四天時(shí),乳酸最大濃度為35.23 g COD/L,其光學(xué)活性為84.13%;第2次批次實(shí)驗(yàn)在NaCl-25組發(fā)酵第...

【文章頁數(shù)】：64 頁

【學(xué)位級(jí)別】：碩士

【文章目錄】：
摘要
ABSTRACT
Chapter1 Introduction
    1.1.Sources and characteristics of food waste and waste activated sludge
        1.1.1.Food waste
        1.1.2.Waste activated sludge
    1.2.Treatment of food waste and waste activated sludge
        1.2.1.Food waste treatment methods
        1.2.2.Waste activated sludge treatment methods
    1.3.Lactic acid production by co-fermentation of food waste and WAS
        1.3.1.Characteristics and applications of Lactic acid
        1.3.2.Technology of lactic acid production by co-fermentation of food waste and excess sludge
        1.3.3.The research progress of lactic acid production by co-fermentation of food waste and excess sludge
    1.4.Application of salt on fermentation and microbial community
    1.5.Source and significance of the project
        1.5.1.Subject source
        1.5.2.Research significance
        1.5.3.Research objectives
        1.5.4.Research content
        1.5.5.Technical route
Chapter2 Material and Methods
    2.1.Experimental materials
        2.1.1.Food waste and waste activated sludge
        2.1.2.Experimental instruments
    2.2.Test items and analysis methods
        2.2.1.Sample pretreatment method
        2.2.2.Determination of lactic acid
        2.2.3.VFA determination
        2.2.4.Determination of soluble carbohydrate and protein
        2.2.5.Determination of enzymes
        2.2.6.Microbial community and predictive functional profiles analysis
        2.2.7.Determination of other indicators
Chapter3 Impact of Salt on Lactic Acid Production
    3.1.Experimental conditions
    3.2.1^st Batch
        3.2.1.The Effect of Salt on Production of L-lactate and D-lactate
        3.2.2.The Effect of Salt on Production of total lactate and OA of L-lactate
    3.3.2^nd Batch
        3.3.1.The Effect of Salt on Production of L-lactate and D-lactate
        3.3.2.The Effect of Salt on Production of total lactate and OA of L-lactate
    3.4.3^rd Batch
        3.4.1.The Effect of Salt on Production of L-lactate and D-lactate
        3.4.2.The Effect of Salt on Production of total lactate and OA of L-lactate
    3.5.Comparison of all batches
Chapter4 Impact of Salt on Fermentation Process
    4.1.Effect of Salt on Solublization
        4.1.1.Changes in SCOD and VSS in Fermentation Systems
    4.2.Effect of salt on hydrolysis
        4.2.1.Change in enzymatic activity by salt dosage
        4.2.2.Effect of Na Cl on fermentation from NH4+-N concentration
    4.3.Effect of salt on glycolysis
        4.3.1.Changes in soluble carbohydrates in fermentation systems
    4.4.Effect of Salt on VFA Production
    4.5.Conclusion of Chapter 4
Chapter5 Analysis of Microbial Communities in Fermentation System
    5.1.Microbial community abundance
    5.2.Analysis of the differences in the composition of microbial community taxonomy
    5.3.Functional gene
Chapter6 Conclusion
    6.1.Effects of salt on lactic acid production
    6.2.Effects of salt on metabolism
    6.3.Effects of salt on microbial community
PUBLICATIONS
ACKNOWLEDGEMENTS
REFERNCES



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