Effect of nano zero-valent iron addition on caproate fermentation in carboxylate chain elongation system

Abstract

Carboxylate chain elongation is a burgeoning research area for producing added value bio-products from organic fraction of municipal solid waste. Effect of nano zero-valent iron (NZVI) on chain elongation and its possible mechanism was investigated. Highest caproate concentration, 28.0 mmol·L−1 was achieved with 2 g·L−1 NZVI amendment, which is about 16.7% higher than the control. Promoted ethanol utilization was considered as the main reason for the increment of caproate production and hydrogen generation. Electron balance analysis shows that NZVI did not improve the total electron recovery efficiency but favoured the electron flow toward longer carboxylate chain product, i.e. caproate. Finally, full-length 16s rRNA sequencing of bacterial community showed NZVI reshaped the bacterial community by exerting reduction selectivity. And Oscillibacter and Clostridium could be the potential functional species for carboxylate chain elongation.