BioChem - DOS

Effect of pH on the Production of Volatile Fatty Acids in Dark Fermentation Process of Organic Waste

Ecological Chemistry and Engineering. S

Grzelak, Justyna; Ś lę zak, Radosław; Krzystek, Liliana; Ledakowicz, Stanisław

<P><B>Abstract</B></P><P>The aim of this study was to investigate the effect of pH on the dark fermentation process of kitchen waste by specifying the composition of the volatile fatty acids (VFA), H<SUB>2</SUB>and by drawing the carbon balance. Studies were carried out in 8 dm<SUP>3</SUP>batch bioreactor in mesophilic conditions. The kitchen waste from the city of Lodz were used as a substrate. Based on the study, it was observed that most of the VFA was produced during the first two days of the process, while in the following days the production was diminished. The highest production of VFA (19.5 g/dm<SUP>3</SUP>) was obtained in the bioreactor, where the pH was 7 and 8. Analyzing the produced VFA it was observed that mostly the acetic and butyric acid had been produced. Most of acetic acid (over 70 %) was obtained in fermenter with pH 7 and 8. In contrast, most of the butyric acid (over 40 %) was in the bioreactor with a pH of 6. Production of H<SUB>2</SUB>was in the range from 4.29 to 26.5 dm<SUP>3</SUP>, wherein the largest amount of H<SUB>2</SUB>was created in the bioreactor with a pH of 6.</P>

2018

Sciendo

1898-6196

2084-4549

25

2

pp.295-306

10.1515/eces-2018-0020

http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=05787966&target=NART&cn=NART85404323

https://content.sciendo.com/downloadpdf/journals/eces/25/2/article-p295.pdf

kitchen waste; volatile fatty acids; dark fermentation; hydrogen