餐厨垃圾协同剩余污泥发酵产酸的生物过程与影响因素研究进展

Co-fermentation of kitchen waste and excess sludge for organic acid production: a review

摘要:

资源化利用是应对餐厨垃圾 (Kitchen waste，KW) 和剩余污泥 (Excess sludge，ES) 快速增加的有效方法，而厌氧发酵获得挥发性脂肪酸 (Volatile fatty acids，VFAs) 是其中的重要方式之一，但单一底物限制了VFAs的高效生产。近年来，不同底物厌氧共发酵产生VFAs被广泛研究与应用，文中分析了KW和ES单独和协同发酵产酸过程的特点，总结了厌氧发酵产酸过程及其生物代谢机制，阐述了环境因子及微生物群落结构对厌氧发酵产物类型及系统产物回收效率的影响。并进一步提出了针对区域饮食习惯、接种外源微生物构建稳定高效的定向产酸发酵体系以及KW和ES与原位污水间的耦联作用的研究方向。以期减少垃圾回收站及污水处理厂的运行成本，为实现城市有机固体垃圾处理与污水处理共赢提供参考。

Abstract:

Resource utilization is an effective way to cope with the rapid increase of kitchen waste and excess sludge, and volatile fatty acids produced by anaerobic fermentation is an important way of recycling organic waste. However, the single substrate limits the efficient production of volatile fatty acids. In recent years, volatile fatty acids produced by anaerobic co-fermentation using different substrates has been widely studied and applied. In this paper, we analyze the characteristics of fermentation to produce acid using kitchen waste and excess sludge alone or mixture. Influences of environmental factors and microbial community structure on the type and yield of volatile fatty acids in the anaerobic fermentation system are discussed in detail. Moreover, we propose future research directions, to provide a reference for recycling kitchen waste and excess sludge.