Novel insight into the relationship between organic substrate composition and volatile fatty acids distribution in acidogenic co-fermentation

Table 2 Sample set-up and concentrations of organic materials before fermentation

Fermentation groups	OS	OP	OF	SP1	SP2	SP3	SF1	SF2	SF3
Total VS (g/L)	30.25 ± 0.54	32.03 ± 1.02	30.33 ± 0.72	28.01 ± 0.20	29.63 ± 0.57	30.43 ± 0.89	31.46 ± 1.06	29.45 ± 0.93	30.48 ± 0.23
C/N	10.23 ± 0.53	44.43 ± 0.92	80.44 ± 1.23	17.37 ± 0.45	24.75 ± 0.67	45.02 ± 0.66	14.34 ± 0.26	21.21 ± 0.43	30.43 ± 1.02
Total protein concentration (mg/L)	9799.79 ± 80.34	22,36.01 ± 31.57	3731.50 ± 33.24	7494.43 ± 60.83	5833.70 ± 60.23	3857.76 ± 49.22	8011.47 ± 75.56	6081.93 ± 54.88	4581.04 ± 39.27
Total starch concentration (mg/L)	8666.32 ± 129.34	21,570.28 ± 306.44	6505.78 ± 89.35	9734.20 ± 150.73	13,221.36 ± 219.33	17,549.05 ± 283.76	7314.37 ± 113.55	7389.61 ± 102.34	7006.52 ± 104.31
Total lipid concentration (mg/L)	2835.33 ± 30.43	0.00	17,113.10 ± 291.34	1470.62 ± 20.34	1288.61 ± 18.20	703.05 ± 7.46	6249.22 ± 149.39	9688.46 ± 172.34	13,912.52 ± 281.44

ISSN: 2731-3654