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白菜渣汁混合高温厌氧发酵产沼气及微生物群落结构研究
李睿帆,陈玉保,王菊华,庄诗韵,张文杰,胡良栋
0
(云南师范大学能源与环境科学学院,昆明 650500)
摘要:
为了探究蔬菜渣和蔬菜汁混合后对其厌氧发酵产沼气潜力的影响,并为混合蔬菜渣汁厌氧发酵工程的应用提供合理性的分析与建议。采用批量式的发酵方式,选取白菜渣汁混合物为反应原料,在高温(55±1)℃下,底物质量分数为3%、白菜渣粒径为0.85 mm,其中白菜渣加水的实验组3(白菜渣68.34 g,水331.66 mL接种物的量为120 mL)TS降解率、VS降解率、第2个日产气高峰、最高CH4含量和累积总产气量分别为56.13%、61.06%、525 mL、66.19%和3 390 mL,发酵前后pH值分别为7.2和7.6均在产甲烷菌的正常pH范围,结果均优于其他实验组的对应指标。利用100 L的发酵罐对其进行连续搅拌厌氧发酵产沼气的小试放大实验并分析生物群落结构,通过高通量测序发现在纲水平上,古菌主要以甲烷杆菌纲、甲烷微菌纲为主;在属水平上,嗜热弯曲甲烷热杆菌属是反应器中最主要的产甲烷菌(占总菌量的55%~81%),甲烷八叠球菌属是第二主导的产甲烷菌属(占总菌量的16%~42%)。在连续搅拌过程中,甲烷主要由甲烷八叠球菌属利用CO2和H2通过还原CO2产甲烷途径和乙酸产甲烷途径产生,即甲烷八叠球菌属对连续搅拌实验组的甲烷产生起主导作用。
关键词:  高温  厌氧发酵  白菜渣汁  沼气  微生物群落结构
DOI:10.13610/j.cnki.1672-352x.20211105.007
投稿时间:2020-09-18
基金项目:国家自然科学基金项目(21266032), 国家国际科技合作专项(2015DFA60120), 云南省基础研究计划重点项目(2019FA004)和云南省烟草化学重点实验室项目(2019539200340163)共同资助。
Study on biogas production and microbial community structure by mixed thermophilic anaerobic fermentation of cabbage residue juice
LI Ruifan,CHEN Yubao,WANG JUhua,ZHUANG Shiyun,ZHANG Wenjie,HU Liangdong
(School of Energy and Environmental Science, Yunnan Normal University, Kunming 650500)
Abstract:
In order to explore the effect of mixed vegetable residue and vegetable juice on the potential of biogas production by anaerobic fermentation and to provide reasonable analysis and suggestions for the application of anaerobic fermentation engineering of mixed vegetable residue and juice. In this paper, the batch fermentation method was adopted which the mixture of Chinese cabbage residue and juice was selected as the reaction raw material. The mass fraction of substrate was 3% and the particle size of Chinese cabbage residue was 0.85 mm at high temperature (55±1) ℃. Among them, the TS degradation rate, VS degradation rate, the second daily gas production peak, the highest CH4 content and the cumulative total gas production in the experimental group 3 (the amount of 331.66 mL inoculum with 68.34 g water of cabbage residue was 120 mL) were 56.13%, 61.06%, 525 mL, 66.19% and 3 390 mL, respectively, and the pH values before and after fermentation were 7.2 and 7.6, respectively, which were all in the normal pH range of methanogens and the results were better than those of other experimental groups. A small scale-up experiment of continuous stirring anaerobic fermentation to produce biogas was carried out in a 100 L fermentor and the biological community structure was analyzed. It was found that at the class level, the archaea were mainly methanobacteria and methanogens. At the genus level, Campylobacter thermophilus is the main methanogenic bacteria in the reactor (55%-81% of the total bacteria), and methanosarcina is the second dominant methanogenic bacteria (16%-42% of the total bacteria). In the process of continuous stirring, methane is mainly produced by methanosarcina using CO2 and H2 through the reduction of CO2 methanogenic pathway and acetic acid methanogenic pathway, that is,
Key words:  thermophilic condition  anaerobic fermentation  cabbage residue juice  biogas  microbial community structure

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