评估温度下降对稳定的无氧发酵对挥发性脂肪酸生产的影响
Manuel Joao Afecto Gonçalves1, Cristina González-Fernández1,2,3, Silvia Greses1,4
1Biotechnological Processes Unit, IMDEA Energy, Madrid, Spain.
Bioengineered
|February 3, 2025
概括
无氧发酵 (AF) 能够抵御短期的温度下降到20°C. 将温度降低到15°C造成了不稳定性,但反应堆恢复了,显示了具有成本效益的心理友好发酵的潜力.
科学领域:
- 生物技术是生物技术.
- 环境科学 环境科学
- 微生物学 微生物学
背景情况:
- 无氧发酵 (AF) 的性能对温度波动敏感.
- 无氧反应堆中的温度控制故障可能导致过程不稳定.
- 调查低温影响对于优化AF效率和成本效益至关重要.
研究的目的:
- 评估短期温度干扰对食物废物的无氧发酵的影响.
- 识别温度引起的过程故障的潜在指标.
- 评估心理友好无氧发酵的可行性.
主要方法:
- 将处理食品废物的无氧反应器置于短期温度下降 (20°C和15°C) 的条件下.
- 监测生物转化产量和代谢性能.
- 分析累积的副产品,如酸,作为故障指标.
- 在温度正常化和持续低温 (20°C) 后评估反应器的恢复和稳定性.
主要成果:
- 温度下降到20°C并没有对AF性能产生负面影响,保持了高的生物转化产量 (>40%).
- 温度下降到15°C导致酸原性限制和降低生物转化产量 (36.4 ± 1.8%),酸积累 (2.2 ± 0.5 g/L) 表明失败.
- 反应器表现出代谢弹性,在条件恢复后恢复初始发酵产量.
- 在20°C的持续运行导致稳定的生物转化产量 (43.2 ± 0.3%),与对照条件相比.
结论:
- 食物废物的无氧发酵可以容忍短期的温度下降到20°C.
- 酸积累可以作为15°C温度引起故障的指标.
- 代谢冗余使过程恢复成为可能,并且在20°C下持续的心理友好运行是可行的,这表明潜在的成本节省.
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