期刊
SCIENCE OF THE TOTAL ENVIRONMENT
卷 800, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.scitotenv.2021.149392
关键词
Anaerobic sludge fermentation; Short-chain fatty acids (SCFAs); Waste activated sludge (WAS); Sludge pretreatment; Polyoxometalates (POMs)
资金
- National Natural Science Foundation of China [52000135]
The pretreatment of anaerobic sludge with POMs increases the production of SCFAs, improves the biodegradability of organics, and alleviates the inhibition on SCFAs producers, leading to SCFAs accumulation. Additionally, POMs pretreatment has an impact on the microbial community structure.
Polyoxometalates (POMs), a versatile and environmentally-friendly inorganic material, have been extensively studied and applied in chemical catalytic oxidation and biological nutrients removal processes. However, little is known about effects of POMs pretreatment on anaerobic sludge fermentation. This study thereby filled such knowledge gap and provided insights into the underlying mechanisms. Results demonstrated the maximal short-chain fatty acids (SCFAs) production increased by 6.18 times with POMs rising from 0 to 0.05 g/g TSS. Mechanistic investigations revealed that the oxidation stress of POMs as well as reactive oxygen species (ROS) activated by POMs were responsible for the disintegration of waste activated sludge (WAS). More importantly, POMs pretreatment improved the biodegradability of organics released, providing more biodegradable sub-strates for SCFAs generation. Furthermore, the inhibition of POMs to SCFAs producers was less severe than that to SCFAs consumers, leading to SCFAs accumulation. Microbial community analysis exhibited that increased the population of hydrolysis (i.e., Longilinea) and SCFAs generation microbes (i.e., Acinetobacter and Fusibacter). Further evaluation showed that the POMs-based technology is economically and environmentally attractive for the pretreatment of WAS. Finally, a closed-loop concept of the reutilization of renewable POMs may provide an important implication of WAS management in the future. (c) 2021 Elsevier B.V. All rights reserved.
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