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酱糟、醋糟是我国食品酿造行业产生的废弃物,通过厌氧发酵不仅可以解决废糟处理问题又可获取能源.因此本研究在中温(35±1)℃的条件下,根据C/N比的不同,进行了酱糟/醋糟干物质(TS)比分别为1∶0(N1)、1∶1.5(N2)、1∶3(N3)、1∶7(N4)、1∶18(N5)和0∶1(N6)的混合发酵实验.结果表明,单一酱渣的延滞期为17.46d,混合发酵明显缩短了延滞期,为3.00～3.83d;混合发酵组(N2～N5)累计产甲烷量的实验结果比计算结果分别提高了1%、16%、14%和10%,其中,N3组C/N比为25.7∶1,提高最为明显;各组发酵产生的沼气的甲烷体积分数在65%～70%之间;Gompertz模型拟合可以用于酱糟和醋糟混合发酵产甲烷的过程;酱、醋糟发酵的产酸类型以乙酸型发酵为主.
Miso sauce and vinegar slug are the wastes produced by the food brewing industry in our country. Anaerobic fermentation can not only solve the problem of waste treatment but also obtain energy. Therefore, under the condition of medium temperature (35 ± 1) ℃, (TS) ratio of 1:0 (N1), 1: 1.5 (N2), 1: 3 (N3), 1: 7 (N5) and 0: 1 (N6). The results showed that the lag phase of single sago residue was 17.46 days, and the lag period was 3.00 ~ 3.83 days. The mixed fermenting group (N2 ~ N5) The experimental results of cumulative methane production increased by 1%, 16%, 14% and 10%, respectively. Among them, the C / N ratio of N3 group was 25.7:1, which was the most obvious increase. The methane The volume fraction is between 65% and 70%. The Gompertz model fitting can be used for the mixed fermentation of sauce and vinegars to produce methane. The fermentation type of vinegar and vinegar is mainly acetic acid.