Thermophilic bio-energy process study on hydrogen fermentation with vegetable kitchen waste

An intermittent-continuous stirred tank reactor (I-CSTR) was evaluated for thermophilic anaerobic hydrogen fermentation with vegetable kitchen waste (VKW). The seeding sludge was enriched from kitchen waste compost. Because of different seasonal dietary habits, the quality of vegetable kitchen waste was unstable, and all variations of composition were in the range from 20 to 40%. The I-CSTR process was conducted under different volumetric loading rates (VLR) with different VKW-diluted concentrations. The hydrogen production rate and yield in Run 2 (VLR as 28 g-COD L-1 day(-1)) were 1.0 L-H-2 L-1 clay(-1) and 1.7 mmol-H-2 gCOD(-1), which were higher than those in Run1 (VLR as 19 g-COD/L-day). The hydrolysis efficiency of organic solids (VSS) was about 45% in Run 1 better than the 32% in Run 2. The carbohydrate component of VKW was clearly degraded with the accumulation of butyrate, while the organic nitrogen component was converted to ammonia. The vegetable cellulose was degraded from 3.2 g L-1 and 3.6-1.8 and 3.2 g L-1 in Runs land 2, respectively. In addition, the high concentration of lactate from the acidified VKW could be degraded completely both in Runs 1 and 2. According to the results of the time series profile in day 59, oil and grease were not degraded significantly. The removal of oil and grease was superficially caused by stacking on the wall, pipe, and propeller of the reactor, or by floating on the liquid surface. The 16S rDNA cloning library and sequence were applied for analyzing microbial communities. The dominant OTU was closely affiliated to Thermoanaerobacterium thermosaccharolyticum, which is considered as the predominant hydrogen-producing bacteria. The OTUs closely related to Moorella thermoacetica and Clostridiaceae bacterium FH052 were considered as acetogenic bacterium and hydrogen-producing bacteria in the I-CSTR system. Crown Copyright (C) 2009 Published by Elsevier Ltd on behalf of Professor T. Nejat Veziroglu. All rights reserved.