A sign of unbalanced environmental conditions in a fermenter is a higher content of “volatile organic acids” (VOA), such as vinegar, propionic acid or iso acids. The degradation of propionic acid is highly endergonic, which means energy is extracted from the substrate. However, the energy should be used as completely as possible in the formation of methane. Iso acids are created by the methylation of propionic and butyric acid – they thus result in a lowering of the methane concentration. Through the targeted addition of trace elements, the percentage of unwanted acids is reduced and more methane forms.
The environmental conditions are thus decisive for smooth and efficient fermentation, which in short means a high level of process stability. The quotient of the content of volatile organic acids (FOS) and total organic carbon (TOC) mentioned above serves as a guideline for the process stability. The lower the quotient, the more stable the fermentation. The following illustration shows the positive effect of the trace element mixture on process stability.
