AbstractEsters are major flavor compounds in fruits, which are produced in high volume. The widespread availability of these compounds in nature attracts interest on their behavior in anaerobic digestion in waste and wastewater treatments. The aim of this work was to study the effects of various esters at different concentrations in anaerobic digestion followed by determination of their minimum inhibitory concentration (MIC), and to study the effect of chain length of functional group and alkyl chain of ester on methane production. Addition of methyl butanoate, ethyl butanoate, ethyl hexanoate, and hexyl acetate at concentration up to 5 g L−1 increased methane production, while their higher concentrations inhibited the digestion process. The MIC values for these esters were between 5 and 20 g L−1. Except hexyl acetate, the esters at concentration 5 g L−1 could act as sole carbon source during digestion. For ethyl esters, increasing number of carbon in functional group decreased methane production. For acetate esters, alkyl chain longer than butyl inhibited methane production. Effect of ester on methane production is concentration-dependent.
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机译：摘要酯是水果中的主要香料化合物，产量高。这些化合物在自然界中的广泛使用引起了人们对废物和废水处理中厌氧消化行为的兴趣。这项工作的目的是研究不同浓度的各种酯在厌氧消化中的作用，然后确定其最小抑菌浓度（MIC），并研究酯的官能团和烷基链的链长对甲烷生成的影响。添加浓度高达5 g L -1 的丁酸甲酯，丁酸乙酯，己酸乙酯和乙酸己酯会增加甲烷的产生，而它们的较高浓度会抑制消化过程。这些酯的MIC值为5至20 g L -1 。除乙酸己酯外，浓度为5 g L -1 的酯在消化过程中可能是唯一的碳源。对于乙酯，官能团中碳原子数的增加会降低甲烷的产生。对于乙酸酯，烷基链长于丁基会抑制甲烷的生成。酯对甲烷产生的影响取决于浓度。
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