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The Effects of Long Chain Fatty Acids (LCFA) on Sulfate Removal in An Acclimated Mixed Anaerobic Culture

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Abstract:

Oleic acid (OA) and stearic acid (SA), two long chaing fatty acids (LCFAs) possessing 18 carbons, were used to inhibit methanogensis in an anaerobic mixed culture converting sulfate to sulfide. Under anaerobic conditions, SRB oxidize simple organic compounds by utilizing sulfate as an electron acceptor and generate sulfide (S−2) and alkalinity. In mixed anaerobic communities, evidence has shown that sulfate reducing bacteria (SRB) outcompete aceticlastic methanogens, for acetate.The objective of the work was to assess the effects of OA and SA on sulfate reduction in mixed anaerobic batch cultures maintained at 37±2°C.

Keywords: LONG CHAIN FATTY ACIDS (LCFAs); MPB INHIBITION; SULFATE REDUCTION

Document Type: Research Article

DOI: http://dx.doi.org/10.2175/193864707787452390

Publication date: October 13, 2007

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  • Proceedings of the Water Environment Federation is an archive of papers published in the proceedings of the annual Water Environment Federation® Technical Exhibition and Conference (WEFTEC® ) and specialty conferences held since the year 2000. These proceedings are not peer reviewed.

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