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Combination Strategy of Bioenzymes and Sophorolipid Pretreatments Enhance Volatile Fatty Acid Production Based on Co-Fermentation of Waste Activated Sludge and Rubberwood Hydrolysates

文献类型: 外文期刊

作者: Yin, Fen 1 ; Bie, Wenxuan 2 ; Ma, Xiaojun 2 ; Li, Jianing 3 ; Zheng, Yingying 2 ; Li, Dongna 2 ;

作者机构: 1.Qinghai Inst Technol, Engn Coll, Xining 810016, Peoples R China

2.Tianjin Univ Sci & Technol, State Key Lab Biobased Fiber Mat, Tianjin 300457, Peoples R China

3.Chinese Acad Trop Agr Sci, Minist Agr,Rubber Res Inst, Key Lab Biol & Genet Resource Utilizat Rubber Tree, State Key Lab Breeding Base Cultivat & Physiol Tro, Haikou 571101, Peoples R China

关键词: volatile fatty acids; anaerobic fermentation; bioenzymes; rubberwood hydrolysates; waste activated sludge

期刊名称:FERMENTATION-BASEL ( 影响因子:3.3; 五年影响因子:3.5 )

ISSN:

年卷期: 2025 年 11 卷 8 期

页码:

收录情况: SCI

摘要: In this study, we developed a combination strategy of bioenzymes and sophorolipid (SL) co-pretreatment to enhance volatile fatty acids (VFAs) in co-fermentation of waste activated sludge (WAS) and rubberwood hydrolysates (RWHs). Among all the pretreatments, SL and laccase co-pretreatment markedly increased soluble bioavailable substrates (carbohydrates and proteins) by inducing EPS catabolism and WAS disintegration, and obtained the highest VFAs yield of 7049.43 mg/L. The proportion of VFA composition can be controlled by modifying the types and amounts of added bioenzymes. Under SL and laccase co-pretreatment conditions, RWHs were more efficiently converted into VFAs due to the higher activity of WAS, resulting in lower cellulose (3.41%) and lignin (0.66%) content in the fermentation broth. Compared with other pretreatments, SL and laccase co-pretreatment enhanced the enrichment of the functional microorganisms, including anaerobic fermentation bacteria (Firmicutes, Bacteroidota, and Proteobacteria) and reducing bacteria (Acinerobacter and Ahniella). Therefore, the combination pretreatments might be a promising solution for strengthening VFA accumulation in the WAS and RWH co-fermentation.

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