Study of syntrophic anaerobic digestion of volatile fatty acids using enriched cultures at mesophilic conditions

Volatile fatty acids are the most important intermediates in anaerobic digestion, and their degradations are extremely complicated thermodynamically. In this research, syntrophic anaerobic digestion of volatile fatty acids using enriched acetogenic and methanogenic cultures in a batch reactor at mesophilic conditions was investigated. Interactive effects of key microbiological and operating variables [propionic, butyric and acetic acids, retention time and methanogen to acetogen populations ratio] on the anaerobic degradation of volatile fatty acids were analyzed. Acetogenic and methanogenic anaerobes in the granular sludge from an up-flow anaerobic sludge blanket reactor were enriched at mesophilic conditions within a period of four weeks, separately. Enriched cultures were mixed with known proportions and then used in the bioreactor. Experiments were carried out based on central composite design and analyzed using response surface methodology. Four parameters [final concentrations of propionic, butyric and acetic acids and biogas production] were directly measured as response. Also, the optimum conditions for volatile fatty acid degradation were found to be 937.5 mg/L, 3275.5 mg/L, 2319.5 mg/L, 45 h and 2.2 proportions for propionic acid, butyric acid, acetic acid, retention time and methanogen to acetogen populations ratio, respectively [corresponding to maximum volatile fatty acid removal efficiencies and biogas production]. The results of the verification experiment and the predicted values from the fitted correlations at the optimum conditions were in close agreement at a 95% confidence interval. The present study provides valuable information about the interrelations of quality and process parameters at different values of microbiological and operating variables

[ study of effect bacteriocin producing Lactoco ccus lactis on Listeria monocytogenes and Bacillus cereus]

Dairy products often associated with problems such as short shelf life and poor hygiene control. A novel approach is to utilize bacteriocin or bacteriocin producer strains, to control undesirable micro flora as Listeria monocytogenes and Bacillus cereus in foods. Hence, we studied the effect of nisin like producing Lactococcus lactis against Listeria monocytogenes and Bacillus cereus, in order to compare the isolated strain within different countries. In this research we studied the effect of nisin like producing Lactococcus lactis, with producer spot test method. We also used supernatant from 24 h culture of Lactoccus lactis. Moreover, we studied the effect of bacteriocin on Listeria monocytogenes and Bacillus cereus growth curves. The growth of both strains was inhibited by the bacteriocin. According to our results, the bacteriocin could be used in liquid food with bacteriocin added directly or as a starter culture in fermentation. This would inhibit the growth of Listeria monocytogenes; furthermore, Bacillus cereus is used to reduce food poisoning for fermented food products