Abstract
A rapid temperature drop during anaerobic acidogenesis in an anaerobic reactor system resulted in the sharp suppression of carbohydrate decomposition and production of volatile fatty acids. When the temperature was dropped from 30°C to 25, 20, 15°C sequentially, the numbers of bacteria were slowly reduced without showing temperature shock. The acidogenesis, however, was dramatically affected after each temperature drop; the removal efficiency of carbohydrate was reduced from 92% to 84%, 72%, 25% with showing the minima of 78%, 52% and 10% due to the rapid temperature drop respectively. This indicates that the acidogens lose the activities momentarily during the rapid temperature drop and require certain period of time to recover the activities at the adjusted fermentation temperature.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
