Özet:

: High ammonium release from chicken manure poses a significant limitation to aerobic digestion, impeding microbial processes and inhibiting biogas production. In this study, we conducted anaerobic digestion of a mixture consisting of chicken manure and corn straw as the fermented raw material. The inoculum used was obtained from the residue of previously fermented chicken manure. To assess the inhibitory effect, we varied the ammonia levels within the range of 750–4250 mg/L by introducing ammonium chloride. The efficiency of aerobic digestion was monitored through the measurement of volatile fatty acids (VFA), chemical oxygen demand (COD), total inorganic carbon (TOC), and methane yield. Our results indicated that elevated levels of ammonia nitrogen had a suppressive impact on methane release, and this decrease followed a linear relationship with the increasing ammonia nitrogen load. Moreover, the addition of ammonia led to a slower release, with the maximum daily ammonia concentration observed at 15 days compared to the 6th day at lower ammonia levels. Furthermore, on the 40th day of aerobic digestion, the cumulative methane production at 4250 mg/L was inhibited by 41% compared to the 750 mg/L condition. The patterns of VFA, inorganic carbon, and COD reduction were consistent across all ammonia levels, with VFA and TOC levels being highest at the highest ammonia concentration and lowest at the lowest ammonia concentration. The accumulation of VFA resulted in a decrease in pH and a decline in methanogenic activity. Additionally, high ammonia levels altered the relative abundance of methanogens. Acetoclastic methanogens ( Methanosaeta) exhibited a decrease in abundance, while hydrogenotrophic methanogens ( Methanosaeta, Methanoculleus) and methylotrophic methanogens ( Candidatus Methanoplasma) demonstrated an increase in abundance. Overall, our findings highlight the inhibitory effects of high ammonia concentrations on biogas production, providing insights into the changes in microbial composition and activity during anaerobic fermentation.

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