Upgrading VFAs bioproduction from waste activated sludge via co-fermentation with soy sauce residue

doi:10.1007/s11783-019-1086-7

Front. Environ. Sci. Eng.

2019, Vol. 13

Issue (1) : 3 https://doi.org/10.1007/s11783-019-1086-7

RESEARCH ARTICLE

Upgrading VFAs bioproduction from waste activated sludge via co-fermentation with soy sauce residue

Yanqing Duan, Aijuan Zhou^1,²(

), Kaili Wen², Zhihong Liu¹, Wenzong Liu³, Aijie Wang^3,⁴, Xiuping Yue^1,²(

)

¹. College of Environmental Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, China
². Shanxi Engineer Research Institute of Sludge Disposition and Resources, Taiyuan University of Technology, Taiyuan 030024, China
³. Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
⁴. State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology (SKLUWRE, HIT), Harbin 150091, China

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Abstract

SSR addition upgraded VFAs production from WAS.

Structure modification by pretreatments led to performance distinctions.

Distinctions in microbial community was observed by pretreatments selection.

Up to 0.49‒0.65 billion €/year of market value potential was preliminary estimated.

Conditioning of extra carbon sources has been widely reported to facilitate fermentation of waste activated sludge (WAS). Soy sauce residue (SSR) was a relatively untapped carbon source for sludge conditioning. This batch study aimed to evaluate the possible implementation of SSR for volatile fatty acids (VFAs) production from WAS. To upgrade the bioavailability of feedstock, three typical pretreatment methods were conducted, i.e., ammonium hydroxide (AH), sulfuric acids (SA) and thermal assisted alkaline (TA). AH pretreated test (AH-PT) outperformed due to a relatively strong structure decomposition of cellulosic materials as revealed by infrared spectroscopic analysis and crystal index. As a result, performed a high hydrolysis rate of 4449 mg COD/d, 1.12-1.23-fold higher than that in TA and SA pretreated tests (TA-PT and SA-PT), and 7.8-fold higher than that in the Control test. Meanwhile, a volatile fatty acids (VFAs) contribution of 401.2 mg COD/g SSR∙L and a maximum acidification rate of 3.59 d^-¹ was recorded, with a high sum proportion of mall molecular acetic and propionic 82.2%, 11% ‒70% increase over the other three tests. Besides, speciation process characterized with functional genus differentiation was identified by microbial diversity and distribution investigation and canonical correspondence analysis (CCA). Finally, a potential market value of 0.49‒0.65 Billion €/year was preliminary estimated, showing promise of resource recovery from both WAS and SSR instead of extensive disposal.

Keywords Waste activated sludge (WAS) Soy sauce residue (SSR) Sludge conditioning Volatile fatty acids (VFAs) Microbial diversity

Corresponding Author(s): Aijuan Zhou,Xiuping Yue

Issue Date: 26 October 2018

Cite this article:

Yanqing Duan,Aijuan Zhou,Kaili Wen, et al. Upgrading VFAs bioproduction from waste activated sludge via co-fermentation with soy sauce residue[J]. Front. Environ. Sci. Eng., 2019, 13(1): 3.

URL:

https://academic.hep.com.cn/fese/EN/10.1007/s11783-019-1086-7
https://academic.hep.com.cn/fese/EN/Y2019/V13/I1/3

Tab.1 Characteristics of raw and pretreated soy sauce residue (SSRs) (% DM basis)

Fig.1 Features of SSR structure changes before and after pretreated with AH, TA and SA: (a) for FTIR spectra characteristics, (b) for correlation between crystallinity and hydrolysis rate.

Fig.2 Hydrolysis performance of WAS co-fermentation with different pretreated. SSR: (a) for SCOD release, (b) for enzyme activity at 120 h (Note: error bars represent standard deviation).

Tab.2 Summary of performance parameters in WAS and pretreated SSR co-fermentation sets

Fig.3 Acidification performance of WAS co-fermentation with different pretreated SSR: (a) for VFAs production, (b) for HAc and HPr concentration variation, (c) for individual VFA percentage at 120 h (Note: error bars represent standard deviation).

Fig.4 Interaction mechanism of microorganism community and environmental conditions in co-fermentation sets of WAS with different pretreated SSR: (a) for taxonomic classification of pyrosequences from bacterial communities at the genus level; (b) for canonical correspondence analysis (CCA) between enriched genera and environmental variables [VFAs, acetic acid (HAc), propionic acid (HPr), crystal index (CI), hydrolysis rate, soluble proteins (Spr) and carbohydrates (Sca)].

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