嫌気反応を加水分解酸化段階にどう制御するか？
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題の通り。 嫌気的CH4生成段階には進まず、加水分解酸化のみで制御すればよい。 どのような手段で実現できるのか分からない
1.滞留時間の短縮； 2. 溶存酸素を嫌気状態と低酸素状態の中間程度に制御する
発酵理論の本を見てみると、主にHRTやSRTの調整です。
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