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KMID : 1094720150200020298
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Biotechnology and Bioprocess Engineering
2015 Volume.20 No. 2 p.298 ~ p.303
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Effect of pH on types of acidogenic fermentation of fruit and vegetable wastes
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Zheng Mingxia
Zheng Mingyue
Wu Yuanyuan
Ma Hailing
Wang Kaijun
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Abstract
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The effect of pH (4.0, 5.0, and 6.0) on acidification and fermentation of fruit and vegetable wastes was investigated using batch and semi-continuous experiments under mesophilic condition. Results showed that fermentation types change with pH variation. The pH of acidification system containing fruit and vegetable wastes could automatically decrease to 3.0 ~ 4.0. At this pH range, a stable ethanol production was observed, at which ethanol-type fermentation was obtained. Based on the results, the fermentation types were classified into ethanol-type, mixed acid-type, propionic acid-type, and butyric acid-type fermentations, which occurred at pH 4.0 ~ 4.5, 4.5 ~ 5.0, 5.0 ~ 5.5, and 5.5 ~ 6.5, respectively.
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KEYWORD
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acidification, ethanol-type fermentation, fruit and vegetable waste, pH, anaerobic digestion
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