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酿酒污水资源化应用性能及风险分析

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酿酒污水因其有机物浓度高而难以高效处理,但城镇污水处理厂面临着因有机物不足而导致的低碳氮比(C/N)污水反硝化效果差的问题。因此,该实验考察了以酿酒污水作为碳源强化低C/N污水的亚硝酸盐氮(NO3--N)去除效果,对水力停留时间(HRT)进行了优化,并对关键微生物和技术风险进行了分析。结果表明,在HRT为12~36 h、酿酒污水和低C/N污水体积比500∶1、进水总氮(TN)19。7 mg/L的条件下,处理后化学需氧量(COD)、TN、NO3--N浓度可以满足污水处理厂尾水排放标准。HRT优化过程造成了菌群差异,其中食酸菌属(Acidovorax)是同步去除COD和NO3--N的主要异养反硝化菌属。此外,致病和移动元件表型富集表明,在HRT为12 h时微生物致病和传播综合风险最低。综上,酿酒污水的资源化利用技术是可行的,并且HRT为12 h是最高效、安全的技术参数。研究可为酿酒污水处理提供理论指导和参考。
Application performance and risk analysis of the brewing wastewater recycling technology
Brewing wastewater is difficult to be treated efficiently because of its high concentration of organic matter.In addition,urban wastewater treatment plants are facing the problem of low denitrification performance for low carbon and nitrogen ratio(C/N)wastewater caused by insufficient organic matter.Therefore,the nitrite nitrogen(NO3--N)removal efficiency of low C/N wastewater enhanced with brewing wastewater as a carbon source was investigated,and the hydraulic retention time(HRT)was optimized.Moreover,the vital microorganisms and technical risks were analyzed.The results showed that the volume ratio of brewing wastewater to low C/N wastewater 500∶1,and total nitrogen(TN)19.7 mg/L,the chemical oxygen demand(COD),TN and NO3-N concentrations after treatment could meet the tailwater discharge standard of wastewater treatment plants under the conditions of HRT 12-36 h.The HRT optimization process caused the difference in the bacterial community,and Acidovorax was the main het-erotrophic denitrifying bacteria that simultaneously removed COD and NO3-N.In addition,the enrichment of pathogenic and mobile elements showed that the comprehensive risk of microbial pathogenicity and transmission were the lowest at the condition with an HRT of 12 h.In a word,the resource utilization technology of brewing wastewater was feasible,and HRT of 12 h was the most efficient and safe technical parameter.The study provided theoretical guidance and reference for the treatment of brewing wastewater.

brewing wastewaterlow C/N wastewatermicrobial characteristicrisk analysis

何静、柏松、谢光杰、罗玲、黄治国、卫春会

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四川化工职业技术学院川酒学院,四川泸州 646300

四川化工职业技术学院党政办公室,四川泸州 646300

四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川 宜宾 643002

酿酒污水 低C/N污水 微生物特性 风险分析

酿酒生物技术及应用四川省重点实验室开放基金(2021)泸州市科技计划天然产物与功能性食品泸州市重点实验室开放基金

NJ2021-032020-ZRK-63HYGNSP-2206-B

2024

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子:0.759
ISSN:0254-5071
年,卷(期):2024.43(1)
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