Effect of different carbon sources on performance of an A2N-MBR process and its microbial community structure

  • Dongliang Du
  • Chuanyi Zhang
  • Kuixia Zhao
  • Guangrong Sun
  • Siqi Zou
  • Limei Yuan
  • Shilong He
Research Article
  • 40 Downloads

Abstract

Effect of different carbon sources on purification performance and change of microbial community structure in a novel A2N-MBR process were investigated. The results showed that when fed with acetate, propionate or acetate and propionate mixed (1:1) as carbon sources, the effluent COD, NH4 +-N, TN and TP were lower than 30, 5, 15 and 0.5 mg∙L–1, respectively. However, taken glucose as carbon source, the TP concentration of effluent reached 2.6 mg∙L–1. Process analysis found that the amount of anaerobic phosphorus release would be the key factor to determine the above effectiveness. The acetate was beneficial to the growth of Candidatus Accumulibacter associated with biological phosphorus removal, which was the main cause of high efficiency phosphorus removal in this system. In addition, it could eliminate the Candidatus Competibacter associated with glycogen-accumulating organisms and guarantee high efficiency phosphorus uptake of phosphorus accumulating organisms in the system with acetate as carbon source.

Keywords

Denitrifying phosphorus removal Alternate anaerobic/anoxic-aerobic MBR (A2N-MBR) Carbon source Operation characteristic Community structure 

Notes

Acknowledgements

This research was supported by the Fundamental Research Funds for the Central Universities (No. 2015XKMS053).

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Copyright information

© Higher Education Press and Springer-Verlag GmbH Germany 2017

Authors and Affiliations

  • Dongliang Du
    • 1
  • Chuanyi Zhang
    • 1
  • Kuixia Zhao
    • 2
  • Guangrong Sun
    • 1
  • Siqi Zou
    • 1
  • Limei Yuan
    • 1
  • Shilong He
    • 1
  1. 1.School of Environment and Spatial InformaticsChina University of Mining & TechnologyXuzhouChina
  2. 2.Guangdong polytechnic of Water Resources and Electric EngineeringGuangzhouChina

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