Temperature Effect and Microbiology of Anaerobic Fermentation of Food Waste Squeezing Liquid.

A novel and comprehensive resource utilization technology involving the production of biomass fuel rods and the creation of water-retaining and loose media derived from food waste has been developed as a result of the increased focus on the efficient utilization of resources derived from food waste in recent years. This technical procedure produced a novel wastewater stream that was identified as food waste squeezing liquid. The study was primarily concerned with examining the effects of temperature on the anaerobic fermentation method used to produce methane from food waste squeezing liquid and with examining changes in the microbial population during the fermentation process. After 53 days of anaerobic fermentation at the ideal temperature 47 °C, 17 220 mL of gas were produced overall, with peak methane production accounting for 70%~75% of the total gas output. This peak methane production was 2.5 times higher than that observed at 37 °C. It's interesting to note that after the fifth day of fermentation, no methane generation was seen at temperatures of 27 °C, 57 °C, and 67 °C. After performing high-throughput sequencing on the 16S rDNA, the relative abundance of unclassified_d_Bacteria decreased significantly from 83.92% to only 24.16% during fermentation under low oxygen conditions. Under strict anaerobic conditions, the proportion of Clostridium increased dramatically from a mere percentage of just 0.93% to as high as 44.75%, but it eventually dropped down to 5.40% after concluding the fermentation experiment. Subsequently, the relative abundance of unclassified_d_Bacteria rebounded and rose sharply from 24.16% to 68.12%. The findings of this study offer valuable insights into the optimization of anaerobic fermentation temperature selection and the choice of bacterial strains applicable in the practical engineering implementation of food waste squeezing liquid. [ABSTRACT FROM AUTHOR]