Evaluating the role of salinity in enhanced biogas production from two-stage anaerobic digestion of food waste by zero-valent iron

Salts including NaCl are the most common food flavoring agents so they are often accumulated in food waste (FW) and have potential impact on anaerobic digestion (AD) of FW. In this study, the enhanced biogas production from two-stage anaerobic digestion (TSAD) of FW by microscale zero-valent iron (ZVI) under different salinity (3, 6, 9, and 15 g NaCl/L) was evaluated. Under salinity stress, ZVI becomes a continue-release electron donor due to the enhanced corrosion and dissolution effect and the slow-down surface passivation , further improving the performance of TSAD. Experimental results revealed that the biogas production including H 2 and CH 4 from TSAD with 10 g/L ZVI addition was promoted under salinity stress. The maximum H 2 and CH 4 yield (303.38 mL H 2 /g-VS and 253.84 mL CH 4 /g-VS) were observed at the salinity 9 g NaCl/L. Compared with that of zero salinity, they increased by 40.94% and 318.46%, respectively. Additionally, Sedimentibacter , an exoelectrogen that can participate in the direct interspecies electron transfer , also exhibited the highest relative abundance (34.96%) at the salinity 9 g NaCl/L. These findings obtained in this study might be of great importance for understanding the influence of salinity on the enhanced AD by ZVI.