Assimilatory sulphate reduction by acidogenesis: The key to prevent H<inf>2</inf>S formation during food and green waste composting for sustainable urbanization
- Publisher:
- Elsevier
- Publication Type:
- Journal Article
- Citation:
- Chemical Engineering Journal, 2024, 499, pp. 156149
- Issue Date:
- 2024-11-01
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| Filename | Description | Size | |||
|---|---|---|---|---|---|
| Assimilatory sulphate reduction by acidogenesis The key to prevent Hinf2infS formation during food and green waste composting for sustainable urbanization.pdf | Accepted version | 4.42 MB |
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Food and green waste composting is a nature-based process for sustainable management of municipal organic waste. Although widely used for these organic wastes, composting is hindered by rapid organic acidification and malodor emission, particularly hydrogen sulphide (H2S). Using genome-resolved metagenomics, this study aimed to decipher the underlying mechanisms of sulphate reduction to H2S by acidogenesis during food and green waste composting. Results showed that both volatile fatty acids (VFAs) and H2S were significantly produced within the first week of composting. Further analysis identified that bacteria (e.g. Lactobacillus) with acid-producing genes (ackA and LDH) were key accomplices to assimilatory sulphate reduction for producing H2S by providing VFAs, especially acetic and lactic acids, as a carbon source. Such sulphate reduction could be directly induced by bacteria (e.g. Bacillus, and Ureibacillus) with intact assimilatory sulphate-reducing genes (cysNC, cysH, and cysJ/I). Nevertheless, individual bacteria (e.g. Paenibacillus and Acetobacter) without any sulphate-reducing genes could collaborate with their partners carrying complemented genes to complete sulphate reduction toward H2S. Furthermore, VFAs production could acidify composting substrates to abiotically aggravate the conversion of sulphur ions (e.g. S2- and HS-) to H2S. Nevertheless, alkaline additives suppressed these mechanisms to prevent both acidogenesis and H2S production, thereby, reducing the global acidification and human toxicity potentials of food and green waste composting.
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