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<p>Carbon dioxide (CO<sub>2</sub>), a by-product of acidogenic fermentation, also acts as a reactant that affects carboxylic acid metabolism in reactors. However, the effect of headspace CO<sub>2</sub> in an acidogenic leach bed reactor (LBR) is unclear. In this study, high-solid acidogenic fermentation of food waste (FW) in LBRs with different fractions of CO<sub>2</sub> (CK: self-generated headspace, T1: 100% N<sub>2</sub>, T2: 30% CO<sub>2</sub> + 70% N<sub>2</sub>, and T3: 90% CO<sub>2</sub> + 10% N<sub>2</sub>) was performed. CO<sub>2</sub> sparging significantly increased the acidogenic performance of FW, with T3 showing the highest soluble product yield of 0.81&#xa0;g chemical oxygen demand per 1&#xa0;g volatile solid removal (gCOD/gVS<sub>removal</sub>). CO<sub>2</sub> sparging prolonged the fermentation of ethanol and lactic acid in T2 and T3 while it hindered the evolution of butyric and caproic acids. The relative abundance of the genus <i>Limosilobacillus</i> was enhanced by CO<sub>2</sub> sparging, reinforcing the ethanol and lactic acid metabolic pathways. However, sparging excessive CO<sub>2</sub> (≥30% CO<sub>2</sub>) inhibited the colonization of the genus <i>Clostridium</i> <i>sensu stricto</i> 12, which suppressed the reverse β pathway with butyric and caproic acids as the metabolites. This work provides valuable insights into the targeted production of carboxylic acids from the acidogenic fermentation of FW via CO<sub>2</sub> regulation.</p> Graphical abstract <p></p>

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The effect of CO2 sparging on high-solid acidogenic fermentation of food waste

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年3月14日

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  • Chunmiao Liu,
  • Wenjian Dong,
  • Youli Yang,
  • Wenyan Zhao,
  • Wu Zeng,
  • Yuriy Litti,
  • Chao Liu,
  • Binghua Yan

摘要

Carbon dioxide (CO2), a by-product of acidogenic fermentation, also acts as a reactant that affects carboxylic acid metabolism in reactors. However, the effect of headspace CO2 in an acidogenic leach bed reactor (LBR) is unclear. In this study, high-solid acidogenic fermentation of food waste (FW) in LBRs with different fractions of CO2 (CK: self-generated headspace, T1: 100% N2, T2: 30% CO2 + 70% N2, and T3: 90% CO2 + 10% N2) was performed. CO2 sparging significantly increased the acidogenic performance of FW, with T3 showing the highest soluble product yield of 0.81 g chemical oxygen demand per 1 g volatile solid removal (gCOD/gVSremoval). CO2 sparging prolonged the fermentation of ethanol and lactic acid in T2 and T3 while it hindered the evolution of butyric and caproic acids. The relative abundance of the genus Limosilobacillus was enhanced by CO2 sparging, reinforcing the ethanol and lactic acid metabolic pathways. However, sparging excessive CO2 (≥30% CO2) inhibited the colonization of the genus Clostridium sensu stricto 12, which suppressed the reverse β pathway with butyric and caproic acids as the metabolites. This work provides valuable insights into the targeted production of carboxylic acids from the acidogenic fermentation of FW via CO2 regulation.

Graphical abstract