Effect of nano zero valent iron and zero valent iron on the iron ion composition and enzyme activity during dark fermentation of food waste for hydrogen production
WANG Xue1,2,, YUAN Hongying1,,, JIA Xuan3, LI Mingxiao2, XU Lumin3, WANG Yong2, FENG Zuoshan4 1.Tianjin Key Laboratory of Aquatic Science and Technology, School of Environmental and Municipal Engineering, Tianjin Chenjian University, Tianjin 300384, China 2.State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China 3.Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Department of Environmental Science and Engineering, Beijing Technology and Business University, Beijing 100048, China 4.Hubei Lvdao Agricultural Development Corporation Limited, Shiyan 442580, China
Abstract:The composition and concentration changes of iron ion, hydrogenase and dehydrogenase activity in the process of dark fermentation were analyzed by adding different concentrations of nano zero valent iron (NZVI) and zero valent iron (ZVI). The mechanism of dark fermentation hydrogen production of food waste at (55±1) ℃ strengthened by both additives was investigated. The results showed that the NZVI or ZVI addition could improve the hydrogen production performance of food waste dark fermentation. When the concentration of ZVI was 100 mg·L?1, the hydrogen production effect was the best. The maximum hydrogen production potential and hydrogen production rate were 425.72 mL and 66.32 mL·h?1, respectively, which were 1.64 times and 1.34 times as much as those of the NZVI group. The metabolic pathway was identified as a type of mixed fermentation mainly based on ethanol fermentation. After the addition of NZVI and ZVI, the concentration of Fe2+ and Fe3+ in the end product of dark fermentation increased. The concentration of Fe2+ reached the highest for the test group with 300 mg·L?1 NZVI or 100 mg·L?1 ZVI addition, respectively, which was 2 times or 1.87 times as high as that of the test group without addition. Compared with that before the reaction, the concentration of Fe2+ increased significantly and the concentration of Fe3+ decreased due to the microorganisms utilization and conversion. Meanwhile, the hydrogenase activity increased effectively. Of which 100 mg·L?1 ZVI addition not only improved hydrogenase activity, but also improved the dehydrogenase activity. The above results can provide scientific basis for further improving the high effective energy conversion of complex organic wastes such as food waste. Key words:food waste/ dark fermentation hydrogen production/ nano zero valent iron (NZVI)/ zero valent iron (ZVI)/ iron ion composition/ enzyme activity.
图1NZVI和ZVI对餐厨垃圾暗发酵累积产气量和氢气百分含量的影响 Figure1.Influence of NZVI and ZVI on the cumulative hydrogen production and biohydrogen proportion in dark fermentation
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Effect of nano zero valent iron and zero valent iron on the iron ion composition and enzyme activity during dark fermentation of food waste for hydrogen production
1.Tianjin Key Laboratory of Aquatic Science and Technology, School of Environmental and Municipal Engineering, Tianjin Chenjian University, Tianjin 300384, China 2.State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China 3.Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Department of Environmental Science and Engineering, Beijing Technology and Business University, Beijing 100048, China 4.Hubei Lvdao Agricultural Development Corporation Limited, Shiyan 442580, China Received Date: 2019-07-28 Accepted Date: 2019-11-08 Available Online: 2020-05-12 Keywords:food waste/ dark fermentation hydrogen production/ nano zero valent iron (NZVI)/ zero valent iron (ZVI)/ iron ion composition/ enzyme activity Abstract:The composition and concentration changes of iron ion, hydrogenase and dehydrogenase activity in the process of dark fermentation were analyzed by adding different concentrations of nano zero valent iron (NZVI) and zero valent iron (ZVI). The mechanism of dark fermentation hydrogen production of food waste at (55±1) ℃ strengthened by both additives was investigated. The results showed that the NZVI or ZVI addition could improve the hydrogen production performance of food waste dark fermentation. When the concentration of ZVI was 100 mg·L?1, the hydrogen production effect was the best. The maximum hydrogen production potential and hydrogen production rate were 425.72 mL and 66.32 mL·h?1, respectively, which were 1.64 times and 1.34 times as much as those of the NZVI group. The metabolic pathway was identified as a type of mixed fermentation mainly based on ethanol fermentation. After the addition of NZVI and ZVI, the concentration of Fe2+ and Fe3+ in the end product of dark fermentation increased. The concentration of Fe2+ reached the highest for the test group with 300 mg·L?1 NZVI or 100 mg·L?1 ZVI addition, respectively, which was 2 times or 1.87 times as high as that of the test group without addition. Compared with that before the reaction, the concentration of Fe2+ increased significantly and the concentration of Fe3+ decreased due to the microorganisms utilization and conversion. Meanwhile, the hydrogenase activity increased effectively. Of which 100 mg·L?1 ZVI addition not only improved hydrogenase activity, but also improved the dehydrogenase activity. The above results can provide scientific basis for further improving the high effective energy conversion of complex organic wastes such as food waste.
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