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Mechanism of inhibition caused by long-chain fatty acids in anaerobic digestion process

Journal Article · · Biotechnol. Bioeng.; (United States)
The inhibitory effect of long-chain fatty acids on the anaerobic digestion process was examined in batch experiments using synthetic substrates. The addition of long-chain fatty acids caused the appearance of the lag period in the methane production from acetate and in the degradation of both long-chain fatty acids and n-butyrate. Methane production from hydrogen proceeded without lag period although its rate was lowered. Fermentation of glucose was not inhibited. Neutral fat in the whole milk was easily hydrolyzed to long-chain fatty acids, which brought about the inhibtion. The addition of calcium chloride reduced the inhibitory effect of long-chain fatty acids, but it did not do so after the culture had been exposed to long-chain fatty acids for more than several hours. The addition of calcium carbonate could not reduce the inhibition because of its insolubility. 18 refs.
Research Organization:
Tohoku Univ, Sendai, Japan
OSTI ID:
5207232
Journal Information:
Biotechnol. Bioeng.; (United States), Journal Name: Biotechnol. Bioeng.; (United States) Vol. 23:7; ISSN BIBIA
Country of Publication:
United States
Language:
English