The effect of redox capacity of humic acids on hexachlorobenzene dechlorination during the anaerobic digestion process

Abstract

Hexachlorobenzene (HCB) dechlorination affected by humic acids (HA) was evaluated in terms of HA redox capacity, HA concentrations, and microbial community, as well as the correlation between HA redox capacity values and HCB concentrations. With addition of HA in the initial stage, redox capacity values increased by 2.19 meq/L (80 mg/L of HA addition, HA₈₀), 2.51 meq/L (120 mg/L of HA addition, HA₁₂₀), and 3.64 meq/L (200 mg/L of HA addition, HA₂₀₀), respectively. The addition of HA could prominently enhance the HCB degradation rate. However, the concentration and the redox capacity of HA decreased during the anaerobic digestion process. Illumina MiSeq sequencing showed that microbial community affected by HA. Bacillus, Comamonas, and Pseudomonas were the predominant genera during the HCB dechlorination treatment. Moreover, Bacillus and Pseudomonas can improve HA electron transfer capability and promote the dechlorination of HCB.

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