预处理温度及pH值对废弃菌丝体发酵产酸的影响

doi:10.3969/j.issn.1673-1689.2013.04.008

首页 > 过刊浏览>2013年第32卷第4期 >381-387. DOI:10.3969/j.issn.1673-1689.2013.04.008

预处理温度及pH值对废弃菌丝体发酵产酸的影响
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                        10.3969/j.issn.1673-1689.2013.04.008
                    
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基金项目:国家“十一五”科技支撑计划项目(2011BAC11B06)

Effects of Pretreatment Temperature and pH of Waste Fermented Mycelia on Anaerobic Acidogenesis

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为利用废弃菌丝体生产短链挥发性脂肪酸(Short Chain Volatile Fatty Acids,SCFAs)的资源化方法提供有益参考,研究了废弃菌丝体预处理温度和pH值对总固体(Total Solid,TS)和有机物(Volatile Solid,VS)融出率,上清液中SCOD、可溶蛋白质、碳水化合物和氨氮浓度及预处理液发酵产酸效果的影响。结果表明,较高的废弃菌丝体预处理温度和pH值有利于TS和VS的融出,所得上清液中SCOD、可溶蛋白质、碳水化合物和氨氮浓度均较高。当预处理温度一定(90℃)时,废弃菌丝体预处理pH值对厌氧发酵产酸的效果影响较大,pH值为5.0时,SCFAs的质量浓度最高,为8.01 g/L,但各预处理pH值条件下有机酸的主要成分均为乙酸。由于中性pH值(pH值为7.0)时溶液中氨氮质量浓度高达1.96 g/L,抑制了厌氧产酸微生物的活性,产酸效果较差。

Abstract:

By investigating the effects of pretreatment temperature and pH of waste fermented mycelia on TS and VS dissolution rate as well as the concentrations of SCOD,proteins,carbohydrates and ammonia nitrogen in its pretreated supernatant,some useful information could be provided for the production of short-chain volatile fatty acids(SCFAs) form waste mycelia.The results indicated that the higher pretreatment temperature and pH were beneficial to TS and VS dissolution.And,the concentrations of SCOD,proteins,carbohydrates and ammonia nitrogen were higher.When the pretreatment temperature kept constant(90 ℃),the pretreatment pH values had greater impact on SCFAs production.SCFAs concentration achieved its peak with 8.01 g/L when the pH value was 5.0,and the main component of SCFAs was acetate at any pH values.SCFAs production was less effective when the pH value was neutral(7.0),which may due to the inhibitory effect of higher ammonia concentration on the activity of anaerobic acidogenesis microorganisms.

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陆颖佳,李秀芬,王新华,任月萍,堵国成.预处理温度及pH值对废弃菌丝体发酵产酸的影响[J].食品与生物技术学报,2013,32(4):381-387.

LU Ying-jia, LI Xiu-fen, WANG Xin-hua, REN Yue-ping, DU Guo-cheng. Effects of Pretreatment Temperature and pH of Waste Fermented Mycelia on Anaerobic Acidogenesis[J]. Journal of Food Science and Biotechnology,2013,32(4):381-387.

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