Conversion of wine lees and waste activated sludge into caproate and heptanoate: Thermodynamic and microbiological insights.
Bioresour Technol
; 408: 131126, 2024 Sep.
Article
em En
| MEDLINE
| ID: mdl-39029767
ABSTRACT
In this study, wine lees and waste activated sludge (WAS) were co-fermented for the first time in a 41 ratio (COD basis) at 20, 40, 70 and 100 gCOD/L, in batch at 37 °C and pH 7.0. The substrates were successfully converted to caproate (C6) and heptanoate (C7) with a high selectivity (40.2 % at 40 gCOD/L). The rapidly-growing chain-elongating microbiome was enriched inClostridiaceaeandOscillospiraceae, representing together 3.4-8.8 % of the community. Substrate concentrations higher than 40 gCOD/L negatively affected C6 and C7 selectivities and yields, probably due to microbial inhibition by high ethanol concentrations (15.82-22.93 g/L). At 70 and 100 gCOD/L, chain elongation shifted from ethanol-based to lactate-based, with a microbiome enriched in the lactic acid bacteriaRoseburia intestinalis(27.3 %) andEnterococcus hirae(13.8 %). The partial pressure of H2(pH2) was identified by thermodynamic analysis as a fundamental parameter for controlling ethanol oxidation and improving C6 and C7 selectivities.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Esgotos
/
Termodinâmica
/
Vinho
/
Caproatos
/
Fermentação
Idioma:
En
Revista:
Bioresour Technol
Ano de publicação:
2024
Tipo de documento:
Article