Volatile fatty acids production from cheese whey: influence of pH, solid retention time and organic loading rate

BACKGROUND: The influence of pH, sludge retention time (SRT) and organic loading rate (OLR) were evaluated in the fermentation of cheese whey to produce volatile fatty acids (VFA) in a sequencing batch reactor (SBR). The reactor performance was studied at SRT of 4, 6 and 10 days and the influence of pH (5, 5.5 and 6) was determined at each SRT. The OLR effect was also studied in the range 3 to 12 g COD L-1 d(-1), while keeping the other parameters mentioned above constant. RESULTS: A more acidic pH , improved the degree of acidification at short SRT (4 and 6 days), reaching 76 and 84%, respectively, meanwhile at pH6 the degree of acidification (DA) improved and reached 85% at longer SRT (10 d). Regarding the VFA profile, a pH shift from 5 to 6 stimulated the production of acetic and propionic acids, whereas the production of butyric and valeric acids decreased irrespective of the SRT applied. Moreover, the increase of SRT from 4 to 10 d boosted propionic and valeric acids production regardless of the pH applied. Lower OLR favoured the production of propionic and valeric acids, while higher OLR increased the production of butyric acid. Lactose degradation and VFA production followed the Michaelis-Menten model. CONCLUSION: A selective VFA distribution can be reached by modifying parameters such as pH, SRT and OLR in acidogenic reactors, therefore, they could be suitable for further valorisation purposes in the production of polyhydroxyalkanoates from such VFA. (C) 2017 Society of Chemical Industry