Co-digestion of wheat and rye bread suspensions with source-sorted municipal biowaste

doi:https://doi.org/10.1016/J.WASMAN.2015.03.024

Title: Co-digestion of wheat and rye bread suspensions with source-sorted municipal biowaste

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Abstract

Graphical abstract: Volatile fatty acid spectra of acidified WBS, RBS or FBS differ, but methanogenesis is similar. Display Omitted - Highlights: • Biogas improvement by co-digestion of wheat and rye bread. • Increased population density at high organic loading rates. • Less Pelotomaculum but increased numbers of Syntrophobacter and Smithella found in rye bread reactor. • Replacement of Methanosarcinales by acetate-oxidizers in rye bread co-digestion. • Increasing proportion of Methanomicrobiales in biowaste + rye bread reactor. - Abstract: Acidification of wheat bread (WBS), rye bread (RBS) and fresh biowaste suspensions (FBS), leading to lactate+acetate, lactate+acetate+n-buyrate, and acetate+propionate+n-butyrate, respectively, and biogas production as well as population dynamics were investigated. Co-fermentation of FBS (14 kg m{sup −3} d{sup −1} organic loading rate (OLR)) with WBS or RBS was stable up to an OLR of 22 kg m{sup −3} d{sup −1} and resulted in up to 3 times as much biogas. During co-fermentation at more than 20 kg m{sup −3} d{sup −1} OLR the total population increased more than 2-fold, but the originally low share of propionate-oxidizing bacteria significantly decreased. The proportion of methanogens also decreased. Whereas the proportion of Methanosarcinales to Methanomicrobiales in biowaste and biowaste+WBS remained constant, Methanosarcinales and in particularmore »« less

Authors:

Li, Chaoran ^[1]; Mörtelmaier, Christoph ^[1]; Winter, Josef ^[1]; Gallert, Claudia ^[1]

Karlsruhe Institute of Technology (KIT), Institute of Biology for Engineers and Biotechnology of Wastewater, Am Fasanengarten, D-76128 Karlsruhe (Germany)

Publication Date:: 2015-06-15

OSTI Identifier:: 22472512

Resource Type:: Journal Article

Journal Name:: Waste Management

Additional Journal Information:: Journal Volume: 40; Other Information: Copyright (c) 2015 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved.; Country of input: International Atomic Energy Agency (IAEA); Journal ID: ISSN 0956-053X

Country of Publication:: United States

Language:: English

Subject:: 37 INORGANIC, ORGANIC, PHYSICAL AND ANALYTICAL CHEMISTRY; ACETATES; ACIDIFICATION; BACTERIA; BREAD; CARBON DIOXIDE; CARBOXYLIC ACIDS; CLEAVAGE; DIGESTION; FERMENTATION; HYDROGEN; LOADING RATE; METHANE; ORGANIC WASTES; OXIDATION; OXIDIZERS; RYE; VOLATILITY; WHEAT

Citation Formats


                    Li, Chaoran, Mörtelmaier, Christoph, Winter, Josef, Gallert, Claudia, and University of Applied Science, Hochschule Emden-Leer, Faculty of Technology, Division Microbiology – Biotechnology, Constantiaplatz 4, D-26723 Emden. Co-digestion of wheat and rye bread suspensions with source-sorted municipal biowaste.  United States: N. p., 2015. 
        Web.  doi:10.1016/J.WASMAN.2015.03.024.

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                    Li, Chaoran, Mörtelmaier, Christoph, Winter, Josef, Gallert, Claudia, & University of Applied Science, Hochschule Emden-Leer, Faculty of Technology, Division Microbiology – Biotechnology, Constantiaplatz 4, D-26723 Emden. Co-digestion of wheat and rye bread suspensions with source-sorted municipal biowaste.  United States.  https://doi.org/10.1016/J.WASMAN.2015.03.024

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                    Li, Chaoran, Mörtelmaier, Christoph, Winter, Josef, Gallert, Claudia, and University of Applied Science, Hochschule Emden-Leer, Faculty of Technology, Division Microbiology – Biotechnology, Constantiaplatz 4, D-26723 Emden. Mon .  
        "Co-digestion of wheat and rye bread suspensions with source-sorted municipal biowaste".  United States.  https://doi.org/10.1016/J.WASMAN.2015.03.024.

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@article{osti_22472512,

  title        = {Co-digestion of wheat and rye bread suspensions with source-sorted municipal biowaste},

  author       = {Li, Chaoran and Mörtelmaier, Christoph and Winter, Josef and Gallert, Claudia and University of Applied Science, Hochschule Emden-Leer, Faculty of Technology, Division Microbiology – Biotechnology, Constantiaplatz 4, D-26723 Emden},

  abstractNote = {Graphical abstract: Volatile fatty acid spectra of acidified WBS, RBS or FBS differ, but methanogenesis is similar. Display Omitted - Highlights: • Biogas improvement by co-digestion of wheat and rye bread. • Increased population density at high organic loading rates. • Less Pelotomaculum but increased numbers of Syntrophobacter and Smithella found in rye bread reactor. • Replacement of Methanosarcinales by acetate-oxidizers in rye bread co-digestion. • Increasing proportion of Methanomicrobiales in biowaste + rye bread reactor. - Abstract: Acidification of wheat bread (WBS), rye bread (RBS) and fresh biowaste suspensions (FBS), leading to lactate+acetate, lactate+acetate+n-buyrate, and acetate+propionate+n-butyrate, respectively, and biogas production as well as population dynamics were investigated. Co-fermentation of FBS (14 kg m{sup −3} d{sup −1} organic loading rate (OLR)) with WBS or RBS was stable up to an OLR of 22 kg m{sup −3} d{sup −1} and resulted in up to 3 times as much biogas. During co-fermentation at more than 20 kg m{sup −3} d{sup −1} OLR the total population increased more than 2-fold, but the originally low share of propionate-oxidizing bacteria significantly decreased. The proportion of methanogens also decreased. Whereas the proportion of Methanosarcinales to Methanomicrobiales in biowaste and biowaste+WBS remained constant, Methanosarcinales and in particular Methanosaeta spec. in the biowaste+RBS assay almost completely disappeared. Methanomicrobiales increased instead, indicating propionate oxidation via acetate cleavage to CO{sub 2} and hydrogen.},

  doi          = {10.1016/J.WASMAN.2015.03.024},

  url          = {https://www.osti.gov/biblio/22472512},
  journal      = {Waste Management},

  issn         = {0956-053X},

  number       = ,

  volume       = 40,

  place        = {United States},

  year         = {2015},

  month        = {6}

}

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