预测黑色发酵系统中的代谢途径和微生物相互作用,处理真正的奶酪乳清废水
Karla M Muñoz-Páez1, Germán Buitrón2, Miguel Vital-Jácome2
1CONAHCYT - Instituto de Ingeniería, Unidad Académica Juriquilla, Universidad Nacional Autónoma de México, México.
Bioresource technology
|September 26, 2024
概括
这项研究揭示了从奶酪乳清中生产生物的暗发酵中的关键微生物参与者. 了解这些相互作用对于优化废物利用和可持续能源生产至关重要.
科学领域:
- 微生物学 微生物学
- 生物技术是生物技术.
- 环境科学 环境科学
背景情况:
- 暗发酵提供了一种可持续的途径,用于提升农业工业废物的价值.
- 这些过程中复杂的微生物动力学阻碍了优化.
- 奶酪乳清是生产生物的可行的基质.
研究的目的:
- 为了研究微生物群落和代谢相互作用在从奶酪乳糖连续生产的过程中.
- 使用PICRUSt2.2阐明关键属的功能作用.
- 了解影响微生物动态的因素,以优化过程.
主要方法:
- 奶酪乳糖和发酵奶酪乳糖的持续黑暗发酵.
- 使用PICRUSt2.2的功能分析进行微生物社区分析.
- 代谢途径的重建和分析.
主要成果:
- 乳杆菌属被确定为碳水化合物的主要消费者和乳酸盐的生产者.
- 在乳酸利用方面,观察到Clostridium sensu stricto 12和Caproiciproducens之间的竞争动态.
- 鉴定出Clostridium sensu stricto 12是通过电子分支的主要生产者,而Caproiciproducens可能使用替代能源机制.
结论:
- 使用PICRUSt2的功能分析对了解暗发酵中的微生物相互作用是有效的.
- 优化生物的生产需要对微生物联盟及其代谢相互作用有深入的了解.
- 基质的可用性和工艺条件显著影响微生物群体的结构和功能.
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