Biomethane Production and Methanogenic Microbiota Restoration After a pH Failure in an Anaerobic Sequencing Batch Reactor (A-SBR) Treating Tequila Vinasse
Abstract
:1. Introduction
2. Materials and Methods
2.1. Transitioning a Methanogenic Microbiota to an Acidogenic One Within an A-SBR
Microbiota Characterization Before and After the Basic pH Shock
2.2. Strategies for Restoring the Methanogenic Microbiota in the Reactor
2.2.1. Decreasing the Initial Concentration of Vinasse
2.2.2. Extension of Reaction Time (RT)
2.2.3. Carbon/Nitrogen Ratio Adjustment
- I.
- Addition of 2.4 g/L of NH4Cl at the beginning of each operation cycle for 2 cycles.
- II.
- Addition of 2.4 g/L of NH4Cl at the beginning, plus an additional 2.4 g/L shot at 72 h into the operation cycle for 4 cycles.
- III.
- Addition of 1.3 g/L of CO(NH2)2 for 2 operation cycles.
- IV.
- Addition of 1.1 g/L of NH4Cl for 11 operation cycles.
2.2.4. Increase in the Initial Concentration of Vinasses
2.3. Statistical Analysis
2.4. Physicochemical and Metagenomic Analysis
2.5. Biogas Production and Composition
3. Results and Discussion
3.1. Impact of Alkaline Shock on COD Removal and Methane Production
3.2. Evaluation of Strategies for Restoring the Methanogenic Microbiota
3.2.1. Decreasing the Initial Concentration of Vinasse
3.2.2. Extension of Reaction Time (RT)
3.2.3. Adjustment of the Carbon/Nitrogen Ratio
Addition of Ammonium Chloride (NH4Cl)
Urea Addition (CO(NH2)2)
Addition of Ammonium Chloride (NH4Cl) in Smaller Quantities
3.2.4. Increase in OLR: Initial Concentration of Vinasse
3.2.5. Operation and Stability of the System Under Optimal Conditions
3.2.6. Biogas Production and Composition
3.2.7. Comparison of Anaerobic Activity Between Recovery Strategies
3.2.8. Evolution of the Balance of Microbial Populations (Acidogenic–Methanogenic)
3.2.9. Additional Considerations and Future Research
Extrapolation of Results
Effect of Other Factors on the Recovery of Methanogenic Activity
Future Studies
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Stage | Operating Conditions | Sampling Operation Day | Microorganism Communities | OLR (kg COD/m3d) | COD Influent (mg/L) | COD Effluent (mg/L) | COD Removal Efficiency (%) |
---|---|---|---|---|---|---|---|
Start-up | T = 35 ± 2 °C pH = 6.9–7.9 RT = 48 h C/N = 100/0.5 IC = 55% | Inoculum | Suspended microbiota Clostridium (20%) Actinomyces (6%) Bacteroides (7%) Methanobacterium (6%) Desulfovibrio (2%) | 13 ± 1.4 | 25,096 ± 2844 | 5145 ± 1066 | 79 ± 4 |
Stable operation of A-SBR before pH shock | T = 35 ± 2 °C pH = 6.9–7.9 RT = 48 h C/N = 100/0.5 IC = 55% | 12 ± 2.7 | 23,033 ± 2124 | 6616 ± 140 | 71 ± 2 | ||
A-SBR after pH shock > 11 | T = 35 ± 2 °C pH = 6.9–7.9 RT = 48 h C/N = 100/0.5 IC = 55% | 71 | Suspended microbiota Clostridium (17%) Bacteroides (19%) Desulfovibrio (1.88%) | 11 ± 1.3 | 21,902 ± 2772 | 7238 ± 1413 | 65 ± 6 |
A-SBR after decrease in IC of vinasse | T = 35 ± 2 °C pH = 6.9–7.9 RT = 168 h C/N = 100/0.5 IC = 40% | 8 ± 0.5 | 15,021 ± 1028 | 6519 ± 344 | 56 ± 3 | ||
A-SBR after extension of RT | 158 | Suspended microbiota Clostridium 43% Bacteroides 21% Biofilm Clostridium 43% Bacteroides 4% Methanosarcina 9% Desulfovibrio 7% | 2.3 ± 0.5 | 16,503 ± 3574 | 9196 ± 445 | 41 ± 11 |
Stage | Added Compound | Concentration (g/L) | Influent COD (mg/L) | Effluent COD (mg/L) | Removal (%) |
---|---|---|---|---|---|
0 | Without addition | 0 | 16,503 ± 3574 | 9196 ± 445 | 41 ± 11 |
I | NH4Cl | 2.4 | 20,438 ± 811 | 7267 ± 1195 | 64 ± 4 |
IIa | NH4Cl | 4.6 | 19,133 ± 1288 | 9105 ± 2438 | 51 ± 16 |
IIb | NH4Cl | 0 | 19,686 ± 279 | 8840 ± 2661 | 55 ± 13 |
III | Urea | 1.3 | 20,094 ± 576 | 6618 ± 2424 | 57 ± 13 |
IV | NH4Cl | 1.1 | 19,837 ± 931 | 4674 ± 481 | 76 ± 2 |
Initial Vinasse Concentration (%) | OLR (kg COD/m3d) | Influent COD (mg/L) | Effluent COD (mg/L) | Removal (%) |
---|---|---|---|---|
50 | 2.8 ± 0.1 | 19,837 ± 931 | 4674 ± 481 | 75 ± 3 |
55 | 2.9 ± 0.1 | 20,552 ± 710 | 2930 ± 402 | 85 ± 2 |
60 | 3.3 ± 0.2 | 23,493 ± 1401 | 2240 ± 591 | 90 ± 2 |
65 | 3.5 ± 0.1 | 24,496 ± 945 | 2752 ± 740 | 88 ± 3 |
60 | 3.2 ± 0.2 | 22,758 ± 1234 | 1841 ± 411 | 92 ± 1 |
Stage | Composition (%) | Production (NL CH4/h) | Yield (NL CH4/g CODr) | ||
---|---|---|---|---|---|
CH4 | CO2 | H2 | |||
Stable operation pre-pH shock | 56 | 43 | 0 | 0.070 | 0.31 |
Post-pH shock > 11 (pre-recovery strategies) | 8 | 0.9 | 79 | 0.00003 | 0.0107 |
Post-system recovery | 60 | 40 | 0 | 0.075 | 0.33 |
Comparison Between the Stable Phase and the Effect of Each Recovery Strategy | Mean of Stable Period | Mean of Evaluated Strategy | Significant Difference | Adjusted p-Value |
---|---|---|---|---|
Stable period vs decrease of ICV | 71.09 | 56.42 | Yes | <0.0001 |
Stable period vs extension of RT | 71.09 | 41.46 | Yes | <0.0001 |
Stable period vs adjustment of C/N ratio | 71.09 | 65.54 | No | 0.1386 |
Stable period vs increase of OLR | 71.09 | 86.16 | Yes | <0.0001 |
Stable period vs optimal conditions | 71.09 | 92.54 | Yes | <0.0001 |
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Serrano-Meza, A.; Moreno-Andrade, I.; Estrada-Arriaga, E.B.; Díaz-Barajas, S.A.; García-Sánchez, L.; Garzón-Zúñiga, M.A. Biomethane Production and Methanogenic Microbiota Restoration After a pH Failure in an Anaerobic Sequencing Batch Reactor (A-SBR) Treating Tequila Vinasse. Fermentation 2024, 10, 557. https://doi.org/10.3390/fermentation10110557
Serrano-Meza A, Moreno-Andrade I, Estrada-Arriaga EB, Díaz-Barajas SA, García-Sánchez L, Garzón-Zúñiga MA. Biomethane Production and Methanogenic Microbiota Restoration After a pH Failure in an Anaerobic Sequencing Batch Reactor (A-SBR) Treating Tequila Vinasse. Fermentation. 2024; 10(11):557. https://doi.org/10.3390/fermentation10110557
Chicago/Turabian StyleSerrano-Meza, Adriana, Iván Moreno-Andrade, Edson B. Estrada-Arriaga, Sergio A. Díaz-Barajas, Liliana García-Sánchez, and Marco A. Garzón-Zúñiga. 2024. "Biomethane Production and Methanogenic Microbiota Restoration After a pH Failure in an Anaerobic Sequencing Batch Reactor (A-SBR) Treating Tequila Vinasse" Fermentation 10, no. 11: 557. https://doi.org/10.3390/fermentation10110557