调节pH值的机制,促进从厨房垃圾中产生挥发性脂肪酸的机制
Feng Liu1, Tingting Wang2, Leiyu Feng2
1College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China; TUS-Environmental Science and Technology Development Co., Ltd., Beijing 100084, China.
Journal of environmental sciences (China)
|July 13, 2024
概括
最佳的pH值8显著提高了厨房废物的无氧酸产量,增加了挥发性脂肪酸,并增强了关键的微生物酶及其基因表达,以实现高效的水解和酸化.
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:
- 厨房垃圾是一个重要的处置挑战.
- 无氧消化是一种可行的废物回收利用方法.
- 优化pH等条件对于高效的挥发性脂肪酸生产至关重要.
研究的目的:
- 为了确定从预处理的厨房废物中产生无氧酸的最佳pH值.
- 研究pH对挥发性脂肪酸产量和成分的影响.
- 为了阐明基底的微生物和酶机制pH介导的酸生产.
主要方法:
- 用预处理的厨房废物进行无氧酸生产实验.
- 在发酵过程中调节和控制pH值.
- 挥发性脂肪酸度 (COD/L) 的分析.
- 酶活性测定 (光转乙酶,乙激酶等). ) 的情况.
- 通过测序进行微生物社区分析.
主要成果:
- 确定pH值为8是总挥发性脂肪酸 (VFA) 生产的最佳条件.
- 在pH 8下VFA产量为8814毫克COD/L,比空白条件高1.5倍.
- 在pH 8下,乙酸 (3302 mg COD/L) 和酸 (2891 mg COD/L) 的产量显著提高.
- 关键酶的活性和水溶性/酸性细菌的相对丰度 (例如,Clostridiales, Bacteroidales) 在pH8时增加.
- 关键酶的基因表达增加进一步支持了增强酸生产的机制.
结论:
- 性pH值,特别是pH值8,显著增加了厨房废物中无氧酸的产生.
- 增强的酸性生产归因于增加了特定的水解和酸性微生物及其酶的活性和丰度.
- 优化pH值是最大限度地从有机废物中回收挥发性脂肪酸的关键因素.
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