TY - JOUR
T1 - Role of protein, amino acids, and enzyme activity on odor production from anaerobically digested and dewatered biosolids
AU - Higgins, Matthew J.
AU - Adams, Gregory
AU - Chen, Yen Chih
AU - Erdal, Zeynep
AU - Forbes, Robert H.
AU - Glindemann, Dietmar
AU - Hargreaves, J. Ronald
AU - McEwen, David
AU - Murthy, Sudhir N.
AU - Novak, John T.
AU - Witherspoon, Jay
PY - 2008/2
Y1 - 2008/2
N2 - The main objective of this research was to test the hypothesis that bioavailable protein and, more specifically, the sulfur-containing amino acids within the protein, can be degraded by proteolytic enzymes to produce odor-causing compounds - mainly volatile sulfur compounds (VSCs) - during biosolids storage. To achieve these objectives, samples of digester effluent and cake solids were collected at 11 different wastewater treatment plants in North America, and the samples were analyzed for protein and amino acid content and general protein-degrading enzyme activity. At the same time, cake samples were stored using headspace bottles, the concentration of VSCs were measured using gas chromatography, and olfactometry measurements were made by a trained odor panel. The results showed that the bound cake protein content and methionine content was well-correlated with VSC production and the detection threshold measured by the odor panel.
AB - The main objective of this research was to test the hypothesis that bioavailable protein and, more specifically, the sulfur-containing amino acids within the protein, can be degraded by proteolytic enzymes to produce odor-causing compounds - mainly volatile sulfur compounds (VSCs) - during biosolids storage. To achieve these objectives, samples of digester effluent and cake solids were collected at 11 different wastewater treatment plants in North America, and the samples were analyzed for protein and amino acid content and general protein-degrading enzyme activity. At the same time, cake samples were stored using headspace bottles, the concentration of VSCs were measured using gas chromatography, and olfactometry measurements were made by a trained odor panel. The results showed that the bound cake protein content and methionine content was well-correlated with VSC production and the detection threshold measured by the odor panel.
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U2 - 10.2175/106143007X220716
DO - 10.2175/106143007X220716
M3 - Article
C2 - 18330222
AN - SCOPUS:43149111616
SN - 1061-4303
VL - 80
SP - 127
EP - 135
JO - Water Environment Research
JF - Water Environment Research
IS - 2
ER -