使用土著微生物群从食物废物中生产酸:性能和机制
Jialing Tang1, Hao Yang2, Yunhui Pu3
1Department of Environmental Engineering, School of Architecture and Civil Engineering, Chengdu University, Chengdu 610106, China; Key Lab of Northwest Water Resource, Environment and Ecology, MOE, Xi'an University of Architecture and Technology, Xi'an 710055, China.
Bioresource technology
|August 18, 2023
概括
食品废弃物发酵以产生酸 (CA) 在pH 6时得到增强. 这项研究揭示了一种新的途径,即乳酸细菌被链延长器所取代,从而优化食品废弃物价值化中的CA产量.
科学领域:
- 生物技术是生物技术.
- 环境科学 环境科学
- 微生物学 微生物学
背景情况:
- 食品废弃物 (FW) 价值化提供可持续的回收解决方案.
- 青酸性发酵需要进一步优化特定产品的产量.
- 酸 (CA) 生产是FW生物转化的一个有价值的目标.
研究的目的:
- 研究不同pH值对食品废弃物发酵过程中的酸产生的影响.
- 阐明微生物社区动态和参与CA合成的代谢途径.
- 优化FW发酵以提高CA产量,并探索新的生物转化路径.
主要方法:
- 食品废弃物的酸性发酵,使用本地微生物群在不受控制的pH值4,5,6进行.
- 基质水解,碳水化合物降解和酸性生成的分析.
- 使用16S rRNA基因测序进行微生物社区分析.
- 发酵产品的量化,包括酸和乳酸.
主要成果:
- 增加基质水解,碳水化合物降解,以及随着pH值升高的酸性生成.
- 乳酸细菌 (Lactobacillus,Limosilactobacillus) 在pH值<6时占主导地位,导致乳酸积累.
- 在pH6下,CA产量达到88.24mM (31.23%的产品碳总量).
- 微生物群落在pH6转移,使链延长者 (Caproicibacter,Clostridium,Ruminococcaceae) 优于乳酸细菌.
结论:
- 在pH 6下对食物废物进行发酵,通过一种新的乳酸链延长途径促进了酸的产生.
- 碳水化合物被顺序转化为乳酸,然后酸和CA.
- 优化pH值对于将微生物新陈代谢引导到特定的有价值产品,如来自FW的CA,至关重要.
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