지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2022.8
- 수록면
- 145 - 154 (10page)
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초록· 키워드
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In this study, peanut meal was used as the substrate for the continuous production of even carbon volatile fatty acids (ECFA) through anaerobic fermentation. First, a continuous stirred reactor (CSTR) was started by adjusting the initial pH to acclimate the related bacteria, and then the hydraulic residence time (HRT) was optimized. The effects of different initial pH and HRT on the potential of ECFA production by peanut meal fermentation, the transformation and utilization of main organic compounds, and the composition and replacement of microbial community structure behind it were investigated. The results showed that ECFA was the dominant factor in the acid production of peanut meal fermentation, and alkaline pH and HRT = 6 d were the more favorable operating conditions for the hydrolysis and acidification of peanut meal. The average concentration of total volatile fatty acids (TVFAs) obtained was 15,249.50 mg/L, and the content of ECFA varied from 88.51% to 96.27%, with an average ratio of 92.55%. This operation condition drove the formation of microbial community structure, mainly including Prepotella, Tepididimicrobium, Anaerosalibacter, and Igatzschineria, which were favorable for ECFA production, reflecting the potential of using peanut meal for targeted production of ECFA.
목차
ABSTRACT
1. Introduction
2. Materials and Methods
3. Results and Discussion
4. Conclusions
References
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