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在蛋白质发酵过程中对挥发性脂肪酸的操作条件的改变会改变相关的细菌群体

Carlota Vijande¹, Riccardo Bevilacqua¹, Sabela Balboa²

¹CRETUS, Department of Chemical Engineering, Universidade de Santiago de Compostela, Santiago de Compostela, Spain.

Microbial biotechnology

|June 27, 2024

概括

这项研究探讨了从蛋白质发酵中产生挥发性脂肪酸 (VFA). 微生物群落根据pH值,蛋白质类型和微量营养素发生变化,影响VFA选择性.

科学领域:

生物技术是生物技术.
环境微生物学环境微生物学
无氧消化消化无氧消化

背景情况:

通过混合培养发酵 (MCF) 生产挥发性脂肪酸 (VFA) 正在获得引力.
研究主要集中在碳水化合物发酵上,忽视了富含蛋白质的基质.
了解操作参数对微生物群落的影响对于VFA选择性至关重要.

研究的目的:

为了研究蛋白质丰富流的无氧发酵过程中微生物组成的变化.
评估pH值,蛋白质类型 (素,凝) 和微量营养素添加对微生物群落的影响.
为了将微生物转移与VFA生产和过程选择性相关联.

主要方法:

使用两个连续动反应堆 (CSTRs) 用素和凝料.
在各种pH值 (5.0,7.0,9.0) 的反应器中运行,并补充宏观营养素和微量营养素.
使用16S rRNA基因测序 (隐含) 分析微生物社区组成.

主要成果:

坚果菌,蛋白质菌和细菌菌是所有条件下占主导地位的族群.
微生物组成主要受到pH 7.0和9.0的蛋白质类型的影响.
在酸性条件下,pH是主要的驱动因素;微量营养素的影响因pH和蛋白质类型而异.

结论:

酸性微生物群落受到pH值,蛋白质来源和微量营养素的可用性显著影响.
微生物群落结构的变化可以部分解释观察到的VFA生产和选择性.
这项研究强调了从蛋白质侧流中优化针对性VFA生产的操作参数的重要性.

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