BioChem - DOS

Activated carbon promotes short-chain fatty acids production from algae during anaerobic fermentation

The Science of the total environment

Xie, Jing; Chen, Yunzhi; Duan, Xu; Feng, Leiyu; Yan, Yuanyuan; Wang, Feng; Zhang, Xianzhong; Zhang, Zhenguang; Zhou, Qi

<P><B>Abstract</B></P> <P>Alkaline pH was beneficial for short-chain fatty acids (SCFAs) production from algae during anaerobic fermentation. This study focused on the effects of activated carbon on SCFAs production from algae during alkaline anaerobic fermentation. When activated carbon was present at 0.5 g/L, the maximum production of SCFAs was 4875 mg COD/L, which was nearly 2.4 times that of the control (2026 mg/L). Moreover, the fermentation time required for the highest SCFAs production was shortened from 6 d in the control to 4 d with activated carbon. Mechanism exploration revealed that solubilization and hydrolysis of algae as well as activities of key hydrolases and quantities of encoding genes were improved in the presence of activated carbon, which provided more proteins and carbohydrates for acid-forming bacteria. More importantly, the electron transfer among microorganisms in the algae fermentation systems was enhanced by activated carbon, contributing to improvement of the SCFAs yield and reduction of fermentation time.</P> <P><B>Highlights</B></P> <P> <UL> <LI> SCFAs production during algae alkaline fermentation was promoted by activated carbon. </LI> <LI> Solubilization and hydrolysis of algae organics were facilitated by activated carbon. </LI> <LI> Electron transfer during algae alkaline fermentation was improved by activated carbon. </LI> <LI> Microbial community shift by activated carbon was beneficial for SCFAs accumulation. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

2019

Elsevier

0048-9697

1879-1026

658

pp.1131-1138

10.1016/j.scitotenv.2018.12.280

http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=05787966&target=NART&cn=NART94847814

Algae; Anaerobic fermentation; Alkaline pH; Short-chain fatty acids; Electron transfer