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Home > Archive>Volume 38, Issue 7, 2019 >9-16. DOI:10.3969/j.issn.1673-1689.2019.07.002
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Evaluation the Effects of Different Inoculation Sludge on Thermophilic Anaerobic Fermentation for Cassava Alcohol Wastewater
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    Abstract:

    The batch experiment was indicated in this study for the cassava alcohol wastewater anaerobic fermentation with the four different inoculations under the temperature of 55 ℃，in order to evaluate the fermentation characteristics of four different inoculation sludge. The results indicated that the degradation rate of SCOD and biogas production rate in the group of thermophilic sludge，mesophilic flocculent sludge and mesophilic mix sludge group was 72.1%，72.2%，47.5%，and 188.8，182，109 mL/gTCODadded，respectively. However，the SCOD degradation rate and biogas generation rate in the group of mesophilic granular sludge was only 17.8% and 53.7mL/gTCODadded，respectively，which due to the inhibited methanogens microorganism by the high concentration of VFA during the fermentation process. The maximum enzyme activity of cellulose and hemicellulase in mesophilic mix sludge group was 48.2 U and 51.3 U on the 9th day，respectively，while the mesophilic granular sludge group had the lower enzyme activity of 5.5 U on the 3rd and 9.8 U on the 5th day，respectively. Thermophilic sludge group and mesophilic flocculent sludge had a maximum enzyme activity of 10.6 U，18.7 U and 24.6 U ，28.7 U on the 5th day，respectively. After 15 days of anaerobic fermentation，mesophilic mix sludge group obtained highest crude fiber degradation rate of 41.5%，while the thermophilic sludge group，mesophilic mix sludge group and mesophilic flocculent sludge group was 25.8% 16.1% and 29.4%，respectively. The results showed that the mesophilic mix sludge group had better performance in the degradation of the solid material in the cassava alcohol wastewater.

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BIAN Zhiming, ZHAO Mingxing, LIAO Jialin, RUAN Wenquan. Evaluation the Effects of Different Inoculation Sludge on Thermophilic Anaerobic Fermentation for Cassava Alcohol Wastewater[J]. Journal of Food Science and Biotechnology,2019,38(7):9-16.

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  • Online: January 23,2020
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