Calcium peroxide eliminates grease inhibition and promotes short-chain fatty acids production during anaerobic fermentation of food waste.

Xu, Q; Du, M; Liu, X; Wang, D; Wu, Y; Li, Y; Yang, J; Fu, Q; He, D; Feng, C; Liu, Y; Wang, Q; Ni, B-J

Calcium peroxide eliminates grease inhibition and promotes short-chain fatty acids production during anaerobic fermentation of food waste.

Xu, Q Du, M Liu, X Wang, D Wu, Y Li, Y Yang, J Fu, Q He, D Feng, C Liu, Y

Wang, Q Ni, B-J

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Publisher:: Elsevier BV
Publication Type:: Journal Article
Citation:: Bioresource technology, 2020, 316, pp. 123947
Issue Date:: 2020-11

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Field	Value	Language
dc.contributor.author	Xu, Q
dc.contributor.author	Du, M
dc.contributor.author	Liu, X
dc.contributor.author	Wang, D
dc.contributor.author	Wu, Y
dc.contributor.author	Li, Y
dc.contributor.author	Yang, J
dc.contributor.author	Fu, Q
dc.contributor.author	He, D
dc.contributor.author	Feng, C
dc.contributor.author	Liu, Y https://orcid.org/0000-0001-6677-7961
dc.contributor.author	Wang, Q
dc.contributor.author	Ni, B-J
dc.date.accessioned	2020-11-07T00:21:27Z
dc.date.available	2020-07-28
dc.date.available	2020-11-07T00:21:27Z
dc.date.issued	2020-11
dc.identifier.citation	Bioresource technology, 2020, 316, pp. 123947
dc.identifier.issn	1873-2976
dc.identifier.issn	1873-2976
dc.identifier.uri	http://hdl.handle.net/10453/143815
dc.description.abstract	Deterioration of anaerobic fermentation can occur with the presence of grease in food waste, but little information on eliminating this deterioration is currently available. In this study, it was found that the presence of 10 g/L grease decreased SCFAs production from 16.97 to 13.32 g COD/L and prolonged the optimal fermentation time to 7 days, but could be respectively recovered to 39.10 g COD/L and 4 days with 0.02 mg/g VS (volatile solids) calcium peroxide addition. Mechanism investigations indicated that calcium peroxide facilitated biodegradable organics release and improved grease degradation, thereby providing enough nutrients and better growth environments to microbes for SCFAs-producing, which could be further supported by the elevated enzymes activities responding to hydrolysis and acidification process. Further investigations revealed that among the main derivates of calcium peroxide, OH- and Ca2+ played vital role in SCFAs production promotion, O2- and OH radicals were the main contributors to grease degradation.
dc.format	Print-Electronic
dc.language	eng
dc.publisher	Elsevier BV
dc.relation.ispartof	Bioresource technology
dc.relation.isbasedon	10.1016/j.biortech.2020.123947
dc.rights	info:eu-repo/semantics/restrictedAccess
dc.subject.classification	Biotechnology
dc.subject.mesh	Peroxides
dc.subject.mesh	Fatty Acids, Volatile
dc.subject.mesh	Sewage
dc.subject.mesh	Refuse Disposal
dc.subject.mesh	Anaerobiosis
dc.subject.mesh	Fermentation
dc.subject.mesh	Hydrolysis
dc.subject.mesh	Hydrogen-Ion Concentration
dc.subject.mesh	Food
dc.subject.mesh	Anaerobiosis
dc.subject.mesh	Fatty Acids, Volatile
dc.subject.mesh	Fermentation
dc.subject.mesh	Food
dc.subject.mesh	Hydrogen-Ion Concentration
dc.subject.mesh	Hydrolysis
dc.subject.mesh	Peroxides
dc.subject.mesh	Refuse Disposal
dc.subject.mesh	Sewage
dc.title	Calcium peroxide eliminates grease inhibition and promotes short-chain fatty acids production during anaerobic fermentation of food waste.
dc.type	Journal Article
utslib.citation.volume	316
utslib.location.activity	England
pubs.organisational-group	/University of Technology Sydney/Faculty of Engineering and Information Technology
pubs.organisational-group	/University of Technology Sydney/Strength - CTWW - Centre for Technology in Water and Wastewater Treatment
pubs.organisational-group	/University of Technology Sydney/Faculty of Engineering and Information Technology/School of Civil and Environmental Engineering
pubs.organisational-group	/University of Technology Sydney
utslib.copyright.status	closed_access	*
dc.date.updated	2020-11-07T00:21:23Z
pubs.publication-status	Published
pubs.volume	316

Abstract:

Deterioration of anaerobic fermentation can occur with the presence of grease in food waste, but little information on eliminating this deterioration is currently available. In this study, it was found that the presence of 10 g/L grease decreased SCFAs production from 16.97 to 13.32 g COD/L and prolonged the optimal fermentation time to 7 days, but could be respectively recovered to 39.10 g COD/L and 4 days with 0.02 mg/g VS (volatile solids) calcium peroxide addition. Mechanism investigations indicated that calcium peroxide facilitated biodegradable organics release and improved grease degradation, thereby providing enough nutrients and better growth environments to microbes for SCFAs-producing, which could be further supported by the elevated enzymes activities responding to hydrolysis and acidification process. Further investigations revealed that among the main derivates of calcium peroxide, OH- and Ca2+ played vital role in SCFAs production promotion, O2- and OH radicals were the main contributors to grease degradation.

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http://hdl.handle.net/10453/143815