
doi: 10.1002/bit.10068
pmid: 11745127
AbstractSwine wastewater was biologically treated to produce short‐chain volatile organic acids (VOAs) in laboratory‐scale continuously stirred tank reactors. The maximum production rates of acetic and butyric acids associated with simultaneous changes in pH and hydraulic retention time (HRT) were investigated, in which the degree of acidification of swine wastewater to the short‐chain VOAs was <25% of influent chemical oxygen demand (COD) concentration. A constant inoculum system was used to minimize the experimental error due to the use of inconsistent inoculum. The inoculum system was operated with synthetic wastewater at 6000 mg soluble chemical oxygen demand per liter (pH 6.0) and 35°C at 0.5 day hydraulic retention time. Response surface methodology was applied successfully to determine the optimum physiological condition for which the maximum rate of acetic acid production occurred, which was pH 5.90 and 0.88 day hydraulic retention time at 35°C. The partial acidification process to manage swine waste should be operated in the optimum condition for acetic acid production because the optimum operating condition for butyric acid production approached the washout point. © 2001 John Wiley & Sons, Inc. Biotechnol Bioeng 75: 521–529, 2001.
anaerobic digestion, Swine, swine wastewater, response surface method, Models, Biological, Waste Disposal, Fluid, ACTIVATED-SLUDGE, Bacteria, Anaerobic, BUTYRATE, ANAEROBIC-DIGESTION, Animals, partial acidification, SCALE, SLUDGE, Acetic Acid, FERMENTATION, Hydrolysis, Temperature, DEGRADATION, Hydrogen-Ion Concentration, CHEESE WHEY, RESPONSE-SURFACE METHODOLOGY, TREATING WHEY PERMEATE, Fermentation, STARCH, LACTOSE, optimization, PARAMETER-ESTIMATION
anaerobic digestion, Swine, swine wastewater, response surface method, Models, Biological, Waste Disposal, Fluid, ACTIVATED-SLUDGE, Bacteria, Anaerobic, BUTYRATE, ANAEROBIC-DIGESTION, Animals, partial acidification, SCALE, SLUDGE, Acetic Acid, FERMENTATION, Hydrolysis, Temperature, DEGRADATION, Hydrogen-Ion Concentration, CHEESE WHEY, RESPONSE-SURFACE METHODOLOGY, TREATING WHEY PERMEATE, Fermentation, STARCH, LACTOSE, optimization, PARAMETER-ESTIMATION
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