在混合培养发酵中基于乳酸平台的有针对性的挥发性脂肪酸生产:对碳转化和微生物代谢特征的洞察
Jun Yin1, Jianyu Jin2, Jing Wang3
1School of Environmental Science and Engineering, Zhejiang Gongshang University, Hangzhou 310012, PR China; International Science and Technology Cooperation Platform for Low-Carbon Recycling of Waste and Green Development, Zhejiang Gongshang University, Hangzhou 310012, PR China.
这项研究表明,发酵pH和氧化还原潜力控制了从乳酸中产生挥发性脂肪酸的产生. 对于高酸和酸产量发现了最佳条件,有助于针对性的酸生产策略.
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:
- 乳酸发酵是生产挥发性脂肪酸 (VFA) 的关键生物工艺.
- 了解影响发酵性能的环境因素对于优化VFA产量至关重要.
研究的目的:
- 综合评估发酵pH和氧化还原潜力对乳酸盐平台性能的影响.
- 为了确定最大限度地提高酸和酸生产的最佳条件.
- 阐明VFA合成背后的微生物和遗传机制.
主要方法:
- 研究了不同pH值和氧化还原潜力的对乳酸盐酸性发酵的影响.
- 利用微生物社区分析和基因表达概况.
- 采用生态过程分析,将环境因素与微生物行为联系起来.
主要成果:
- 氧化还原潜力影响了酸性发酵的类型,而pH与VFA产量相关.
- 最高的酸产量发生在pH9的无氧过程中,由Serpentinicella通过烯酸盐路径驱动.
- 最高的酸盐产量发生在pH 6的任意条件下,由具有上调基因表达的Enterobacteriaceae和Desulfovibrio促进.
结论:
- 发酵的pH值和氧化还原潜力是控制从乳酸中产生VFA的关键参数.
- 特定的微生物属和代谢途径与不同的VFA生产简介有关.
- 这项研究为调节目标挥发性脂肪酸生产的策略提供了理论基础.
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