Effects of Pretreatment of Microcystis aeruginosa by Heating, Ultrasonic and Acid–Alkali

In this paper, the effects of different pretreatment methods on improving the anaerobic fermentation of Microcystis aeruginosa were studied. Microcystis aeruginosa was pretreated by three different pretreatment methods: heat treatment, ultrasonic treatment and acid–base treatment, and the pretreatment effect of different pretreatment methods on Microcystis aeruginosa was studied, laying a solid foundation for the subsequent resource utilization of Microcystis aeruginosa Base. The heating treatment at 60 ℃ for half an hour had the best effect, the protein content in the solution reached 0.045 g/mL, and the total organic carbon (TOC) content reached 16.1 g/mL. The optimal condition for ultrasonic treatment is 1 kHz for 45 min. The protein content in the solution reached 0.208 g/mL, and the TOC content reached 16.9 g/mL. The best condition of acid–base treatment is pH = 3, and the effect of acid–base treatment is the best. The protein content in the solution reached 0.208 g/mL, and the TOC content reached 18.8 g/mL. The thesis studies the optimum treatment conditions for crushing Microcystis by different pretreatment methods to maximize the release of intracellular nutrients, which provides new ideas and methods for the efficient utilization and development of Microcystis aeruginosa.