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Interactive Effects of Chemical Composition of Food Waste during Anaerobic Co-Digestion under Thermophilic Temperature

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  • Shengrong Xue

    (College of Agronomy, Northwest A & F University, Yangling 712100, China
    Shaanxi Engineering Research Center of Circular Agriculture, Yangling 712100, China)

  • Nan Zhao

    (College of Agronomy, Northwest A & F University, Yangling 712100, China
    Shaanxi Engineering Research Center of Circular Agriculture, Yangling 712100, China)

  • Jinghui Song

    (College of Agronomy, Northwest A & F University, Yangling 712100, China
    Shaanxi Engineering Research Center of Circular Agriculture, Yangling 712100, China)

  • Xiaojiao Wang

    (College of Agronomy, Northwest A & F University, Yangling 712100, China
    Shaanxi Engineering Research Center of Circular Agriculture, Yangling 712100, China)

Abstract

The effects of chemical composition (carbohydrates, lipids, and protein) on the anaerobic co-digestion performance of food wastes (FW) were investigated from the viewpoints of methane production, dynamic parameters, and microbial community structure. The results of this study showed that a notable gasification rate was positively correlated with the proportion of the composition. A T2 reactor, which consisted of 60% carbohydrates, 20% lipids, and 20% protein, held a higher gasification rate of 65.09% compared to other groups, while its process parameters showed some deficiency regarding the stability of digestion, especially for low biochemical methane potential (BMP), which was not beneficial for the actual practice. A T4 reactor, with a highest gasification rate of 70.68%, held the maximum BMP (497.44 mL/g VS). The stable chemical parameters achieved the optimal proportion, consisting of 40% carbohydrates, 40% lipids, and 20% protein. Furthermore, its microbial populations were rich and achieved a balance of the two main dominant communities of acetoclastic methanogens and hydrogenotrophic methanogens, whose relative abundance was close. It was obvious that interactive effects were caused by different proportional composition, which led to constantly changing chemical parameters and microbial community.

Suggested Citation

  • Shengrong Xue & Nan Zhao & Jinghui Song & Xiaojiao Wang, 2019. "Interactive Effects of Chemical Composition of Food Waste during Anaerobic Co-Digestion under Thermophilic Temperature," Sustainability, MDPI, vol. 11(10), pages 1-15, May.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:10:p:2933-:d:233617
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    References listed on IDEAS

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    2. Khuthadzo Mudzanani & Esta van Heerden & Ryneth Mbhele & Michael O. Daramola, 2021. "Enhancement of Biogas Production via Co-Digestion of Wastewater Treatment Sewage Sludge and Brewery Spent Grain: Physicochemical Characterization and Microbial Community," Sustainability, MDPI, vol. 13(15), pages 1-16, July.
    3. Zohaib Ur Rehman Afridi & Wu Jing & Hassan Younas, 2019. "Biogas Production and Fundamental Mass Transfer Mechanism in Anaerobic Granular Sludge," Sustainability, MDPI, vol. 11(16), pages 1-15, August.

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