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维纳斯发酵中的酸冲击形成甲基生成和硫酸盐还原动态

André do Vale Borges¹, Lucas Tadeu Fuess¹, Henrique Dornelles²

¹Biological Processes Laboratory (LPB), São Carlos School of Engineering (EESC), University of São Paulo (USP), Av. João Dagnone, 1100, Santa Angelina, São Carlos, São Paulo, 13563-120, Brazil.

The Science of the total environment

|February 17, 2026

概括

在甘葡萄的双相无氧消化 (2nd-AD) 中,战略性pH冲击有效地抑制了初始甲生成. 这提高了下游生物气体生产,并通过促进硫酸盐的减少来管理硫化的风险.

科学领域:

生物技术和生物工程生物技术和生物工程
环境科学环境科学
微生物生态学微生物生态学

背景情况:

甘葡萄糖的高效的双相无氧消化 (2nd-AD) 需要在酸性生成过程中抑制甲生成,以最大限度地提高甲产量并最大限度地降低H2S风险.
控制微生物通路对于优化生物气体生产和维纳斯废物利用至关重要.

研究的目的:

为了研究连续的酸性和性pH冲击对控制甘葡萄藤中甲基生成的有效性. 2nd-AD.
评估pH冲击对硫酸盐减少,酸盐生产和微生物群落动态的影响.
建立一个新的运营战略,以加强维纳斯生物炼油厂的运作.

主要方法:

使用无氧结构床反应器 (AnSTBR),在30°C下用甘葡萄汁养90天.
在六个操作阶段实施了连续的酸性和性pH冲击.
使用分子技术分析微生物群落,并监测甲含量,硫酸盐减少和酸盐度等关键参数.

主要成果:

pH冲击有效抑制了甲生成 (甲含量降至3%),并促进了硫生成 (硫酸盐去除高达82%).
该过程产生了富含乙酸盐 (>3.0 g-HAc L-1) 的废水,其缓冲能力增加,适合随后的甲基生成.
鉴定出desulfovibrio是主要的硫酸盐降解剂,而 Bacteroides 和 Aminobacterium 是主要的酸盐生产者.

结论:

连续的pH冲击提供了一个强大的策略,用于调节甘葡萄中的微生物通路.
这种方法增强了生物气的潜力,通过控制H2S提高了环境安全,并支持可持续的废物管理.
这些发现通过有针对性的微生物控制,提高了维纳斯生物炼油厂的运营效率.

关键词:

这就是Desulfovibrio.在过程中的运营策略.工业废水处理工业废水处理抑制甲基生成抑制甲基生成甘生物精炼厂甘生物精炼厂两个阶段的无氧消化消化.

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