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温度底物浓度和微量元素对牛粪厌氧发酵产沼气的影响
洱海流域畜禽奶牛粪便的无序堆置和不合理处置对洱海入湖污染具有较大贡献，为了控制畜禽养殖污染，该研究在结合洱海流域现有中温沼气工程产气率低、运行不稳定、易结壳等问题的基础上，通过取样当地奶牛粪为原料，研究温度、接种量和微量元素等3种因素对中温厌氧发酵产沼气过程的影响，并运用响应面法优化微量元素的添加量，以筛选出适于高原地区奶牛粪便中温厌氧发酵的沼气工程操作参数。试验结果表明：发酵温度为35℃条件下原料产气量大于30和45℃；35℃的发酵温度有利于挥发性脂肪酸（volatile fat acids，VFA）的产生与甲烷菌再利用；发酵温度为35℃时，发酵各个阶段4类菌群的数量多于30和45℃；因此，...
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| Published in | 农业工程学报 Vol. 30; no. 22; pp. 260 - 266 |
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| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
云南民族大学化学与生物技术学院，昆明 650500%云南民族大学化学与生物技术学院,昆明,650500%昆明理工大学环境科学与工程学院,昆明,650500
2014
昆明理工大学环境科学与工程学院，昆明 650500 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-6819 |
| DOI | 10.3969/j.issn.1002-6819.2014.22.032 |
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| Summary: | 洱海流域畜禽奶牛粪便的无序堆置和不合理处置对洱海入湖污染具有较大贡献，为了控制畜禽养殖污染，该研究在结合洱海流域现有中温沼气工程产气率低、运行不稳定、易结壳等问题的基础上，通过取样当地奶牛粪为原料，研究温度、接种量和微量元素等3种因素对中温厌氧发酵产沼气过程的影响，并运用响应面法优化微量元素的添加量，以筛选出适于高原地区奶牛粪便中温厌氧发酵的沼气工程操作参数。试验结果表明：发酵温度为35℃条件下原料产气量大于30和45℃；35℃的发酵温度有利于挥发性脂肪酸（volatile fat acids，VFA）的产生与甲烷菌再利用；发酵温度为35℃时，发酵各个阶段4类菌群的数量多于30和45℃；因此，发酵温度为35℃时，牛粪厌氧发酵系统微生物区系中各类功能微生物数量与比例最佳，适合于中温厌氧发酵微生物菌群的生长、代谢；接种量越大发酵启动越快，接种量10%总产气量最大，未接种试验组，发酵启动较慢，总产气量也较低；通过中心复合试验设计和响应曲面回归分析确定得出，添加微量元素Fe2＋质量浓度5.00 mg/L、Ni2＋质量浓度21.40μg/L、Co2＋质量浓度28.82μg/L时，可刺激厌氧发酵过程的作用酶以促进产气。本研究在资源化利用养殖废物的同时，提高了沼气工程产气率，试验结果为洱海流域农村养殖粪便厌氧发酵沼气工程正常运行提供理论依据。 |
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| Bibliography: | 11-2047/S Disordered heap and unreasonable disposition of livestock manure in Erhai Lake Basin was the main pollution resource to Erhai. There exist problems in middle temperature biogas engineering, such as low gas production, unstable and easy to crusting. In order to control the farming wastes’ pollution and select the suitable middle temperature biogas engineering operation parameters for the anaerobic fermentation process in Erhai Lake basin, taking the dairy manure as sampling, this study investigated the effects of temperature, substrate concentration and inorganic stimulating factors on the middle temperature anaerobic fermentation efficiency. What’s more, the amount of trace elements was optimized with response surface method in the paper. The experimental conditions were 600 mL total volume of fermentation broth, 8%total solids content with a 30 days fermentation period. The single factor experiment of fermentation temperature selected three levels of 30, 35 and 45℃ for comparison. The results showed |
| ISSN: | 1002-6819 |
| DOI: | 10.3969/j.issn.1002-6819.2014.22.032 |