两相厌氧工艺快速启动运行及其群落结构特征研究
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摘要
采用连续搅拌反应器进行产酸及产甲烷分相培养,实现两相厌氧快速启动及稳定运行.监测挥发性脂肪酸、pH、ORP、COD去除率及酸化度反应运行状况.同时进行扫描电镜及16SrDNA考察两相污泥性能差异.结果表明:在产酸与产甲烷分相培养过程中,随进水负荷的增大,产酸相COD去除率从初期的68%降低到12%,当进水负荷稳定在10kg/m3·d时,酸化率在45%左右,产酸相始终呈丙酸型发酵.产甲烷相COD去除率在75%~80%.产酸相污泥颜色从开始的灰黑色逐渐变化为灰褐色、淡黄色,最后为乳白色,菌群形态主要为短杆菌、芽孢菌及丝状菌.产甲烷相污泥始终呈灰黑色,菌群形态主要为甲烷八叠球菌.根据16SrDNA测序结果,产酸相优势菌为Enterobacteriaceae(肠杆菌属),Bifidobacterium(双歧杆菌科),Corynebacterium(棒杆菌属),Bacteroidetes(拟杆菌),Clostridium sensu stricto(梭状假胞杆菌属).产甲烷相优势菌为Anaerolineaceae(厌氧绳菌属),Aminivibrio(氨基酸降解菌),Mesotoga(弥索袍菌属),Methanobacterium(甲烷杆菌属),Methanosarcina(甲烷八叠球菌).
The continuous stirring anaerobic reactors were used for acidification phase and methanogenic phase.The rapid start-up and stable operation of the two-phase anaerobic reactor were realized.The operation conditions of the reactors were monitored by VFA,pH,ORP,COD removal rate and acidifying degree etc.Simultaneously,scanning electron microscopy and 16 SrDNA were used to investigate the difference between the two-phase sludge′s performance.In the separation process of acidification and methanogenic phase,the COD removal rate of the acidification phase decreased from the initial 68% to 12% with the increased of the influent load,when the influent load stabilized at 10 kg/m3·d.The acidification rate was stable at around 45%.The acidification phase was fermented by propionic acid.The COD removal rate of the methanogenic phase was 75%~80%.The characteristics of the two-phase reaction were obvious.The color of the acidification phase sludge gradually changed from gray-black and grayish brown to yellowish,and eventually appears in milky white form.The scanning group observed mainly by Brevibacterium,spore and filamentous fungi.In the whole process of methanogenesis,the sludge was grayish black,and the presence of methanosarcina was observed in scanning electron microscopy.According to the results of16 SrDNA,the dominant genus in the acidification phase were Enterobacteriaceae,Bifidobacterium,Corynebacterium,Bacteroidetes,Clostridium sensu stricto.The dominant genus in the methanogenic phase was Anaerolineaceae,Aminivibrio,Mesotoga,Methanobacterium,Methanosarcina.
The continuous stirring anaerobic reactors were used for acidification phase and methanogenic phase.The rapid start-up and stable operation of the two-phase anaerobic reactor were realized.The operation conditions of the reactors were monitored by VFA,pH,ORP,COD removal rate and acidifying degree etc.Simultaneously,scanning electron microscopy and 16 SrDNA were used to investigate the difference between the two-phase sludge′s performance.In the separation process of acidification and methanogenic phase,the COD removal rate of the acidification phase decreased from the initial 68% to 12% with the increased of the influent load,when the influent load stabilized at 10 kg/m3·d.The acidification rate was stable at around 45%.The acidification phase was fermented by propionic acid.The COD removal rate of the methanogenic phase was 75%~80%.The characteristics of the two-phase reaction were obvious.The color of the acidification phase sludge gradually changed from gray-black and grayish brown to yellowish,and eventually appears in milky white form.The scanning group observed mainly by Brevibacterium,spore and filamentous fungi.In the whole process of methanogenesis,the sludge was grayish black,and the presence of methanosarcina was observed in scanning electron microscopy.According to the results of16 SrDNA,the dominant genus in the acidification phase were Enterobacteriaceae,Bifidobacterium,Corynebacterium,Bacteroidetes,Clostridium sensu stricto.The dominant genus in the methanogenic phase was Anaerolineaceae,Aminivibrio,Mesotoga,Methanobacterium,Methanosarcina.
引文
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[19]Wang G,Dai X,Zhang D,et al.Two-phase high solid anaerobic digestion with dewatered sludge:Improved volatile solid degradation and specific methane generation by temperature and pH regulation[J].Bioresource Technology,2018,259:253-258.
[20]吴凡.厌氧序批式反应器负荷特征研究[D].西安:陕西科技大学,2018.
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[22]Alves M,Esteves E,Quintas C.Effect of preservatives and acidifying agents on the shelf life of packed cracked green table olives from Macanilha cultivar[J].Food Packaging&Shelf Life,2015,5:32-40.
[2]胡纪萃,周孟津,左剑恶.废水厌氧生物处理理论与技术[M].北京:中国建筑工业出版社,2003.
[3]冼超彦.ABR作为产甲烷反应器的两相厌氧工艺处理有机废水的试验研究[D].广州:华南理工大学,2010.
[4]马文成,钟丹,袁一星.产酸相反应器乙醇型发酵的快速启动[J].哈尔滨工业大学学报,2011,43(4):37-41.
[5]凡慧,马诗淳,黄艳,等.丙酸互营氧化菌群对厌氧消化过程中丙酸累积的调控研究进展[J].中国沼气,2016,34(4):3-7.
[6]徐中慧,李东伟,王克浩,等.两相厌氧反应器相分离实验研究[J].环境工程学报,2010,4(12):2 785-2 788.
[7]马宏瑞,常敏,崔强,等.酸化程度对高VFA毛皮废水厌氧生物处理的影响[J].皮革科学与工程,2017,27(6):68-71.
[8]Wu Y,Wang C,Liu X,et al.A new method of two-phase anaerobic digestion for fruit and vegetable waste treatment[J].Bioresource Technology,2016,211:16-23.
[9]Wu Y,Ma H,Zheng M,et al.Lactic acid production from acidogenic fermentation of fruit and vegetable wastes[J].Bioresource Technology,2015,191:53-58.
[10]张放.混合菌群厌氧发酵的代谢模型及其过程控制[D].合肥:中国科学技术大学,2013.
[11]Ziganshin A M,Liebetrau J,Jürgen Pr9ter,et al.Microbial communitry structure and dynamics during anaerobic digestion of various agricultural waste materials[J].Applied Microbiology and Biotechnology,2013,97(11):5 161-5 174.
[12]Chen Y,Jiang X,Xiao K,et al.Enhanced volatile fatty acids(VFAs)production in a thermophilic fermenter with stepwise pH increase-investigation on dissolved organic matter transformation and microbial community shift[J].Water Research,2017,112:261-268.
[13]Seviour R.Microbial ecology of activated sludge[J].Applied Microbiology,2010,12(1):412.
[14]陈赟.混菌厌氧发酵代谢产物的调控及其机理研究[D].合肥:中国科学技术大学,2017.
[15]刘光瑞.两相乙醇型厌氧的实现途径及其启动运行研究[D].广州:华南理工大学,2015.
[16]陈瑛,任南琪,宋佳秀.荧光原位杂交技术解析发酵产氢细菌群落结构[J].中国环境科学,2007,27(3):295-299.
[17]邓玉营.共培养菌群强化秸秆厌氧消化及微生物学机制研究[D].无锡:江南大学,2017.
[18]Aparicio J D,Benimeli C S,Almeida C A,et al.Integral use of sugarcane vinasse for biomass production of actinobacteria:Potential application in soil remediation.[J].Chemosphere,2017,181:478-484.
[19]Wang G,Dai X,Zhang D,et al.Two-phase high solid anaerobic digestion with dewatered sludge:Improved volatile solid degradation and specific methane generation by temperature and pH regulation[J].Bioresource Technology,2018,259:253-258.
[20]吴凡.厌氧序批式反应器负荷特征研究[D].西安:陕西科技大学,2018.
[21]Janssens M,Myter N,De V L,et al.Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of staphylococcus carnosus[J].Food Microbiology,2012,29(2):167-177.
[22]Alves M,Esteves E,Quintas C.Effect of preservatives and acidifying agents on the shelf life of packed cracked green table olives from Macanilha cultivar[J].Food Packaging&Shelf Life,2015,5:32-40.