The present research explored the optimization of volatile fatty acids (VFA) production from cheese whey in an anaerobic sequencing batch reactor (AnSBR). For that purpose, changes of solid and hydraulic retention times (SRT and HRT) were applied. Moreover, the experiments were coupled to metagenomic analyses by 16S rRNA sequencing. The results showed an enhancement of the process effectiveness at longer SRT and shorter HRT. The degree of acidification (DA) improved from 0.73 to 0.83 when increasing the SRT from 5 to 15 days. It also increased from 0.79 to 0.83 when lowering the HRT from 3 to 1 day. The acidification yield (YVFA/S) improved from 0.78 to 0.87 and from 0.86 to 0.90 g COD-VFA g COD-Lactose-1 when increasing the SRT from 5 to 15 days and decreasing the HRT from 3 to 1 day, respectively. Hydrolytic bacteria dominated the microbial community at the shortest SRT, although they were replaced by acidogenic bacteria at longer SRT.

中文翻译：

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干酪乳清在厌氧测序间歇反应器中发酵成挥发性脂肪酸。

本研究探索了厌氧测序批处理反应器（AnSBR）中干酪乳清中挥发性脂肪酸（VFA）生产的优化。为此，应用了固相和水力停留时间（SRT和HRT）的更改。此外，通过16S rRNA测序将实验与宏基因组分析相结合。结果表明，在更长的SRT和更短的HRT下，工艺效率得到了提高。当SRT从5天增加到15天时，酸化度（DA）从0.73改善到0.83。当HRT从3天降低到1天时，它也从0.79增加到0.83。当将SRT从5天增加到15天并将HRT从3天减少到1天时，酸化产率（YVFA / S）从0.78提升到0.87，从0.86提升到0.90 g COD-VFA g COD-乳糖-1。