从葡萄酒中通过酸性发酵的高度选择性酸盐生产
Alice Lanfranchi1, Jose Antonio Magdalena2, Cristina Cavinato3
1INRAE, Univ Montpellier, LBE, 102 Avenue des Etangs, 11100 Narbonne, France; Dipartimento di Scienze Ambientali, Informatica e Statistica, Università Ca' Foscari Venezia, Mestre, 30172, Italy.
Journal of environmental management
|December 2, 2024
概括
葡萄酒渣,葡萄酒厂的废物,显示出通过无氧发酵产生酸盐的潜力. 这项研究探讨了葡萄酒的葡萄酒.
科学领域:
- 生物技术和生物工程 生物技术和生物工程
- 环境微生物学 环境微生物学
- 可持续化学 可持续化学
背景情况:
- 葡萄酒厂的废物,特别是葡萄酒渣,具有未开发的碳酸生产潜力.
- 葡萄酒渣中的高乙醇和低碳水化合物含量有利于热力学上可行的乙醇氧化到乙酸盐.
研究的目的:
- 评估葡萄酒果汁在无氧酸盐生产中的潜力.
- 评估不同类型的葡萄酒 (白色和红色) 和共发酵条件对碳酸盐生产的影响.
主要方法:
- 在37°C和pH值为5.5的温度下,用或不使用外部注射剂,对白葡萄酒渣 (WWL) 和红葡萄酒渣 (RWL) 进行批量发酵.
- 在不同度 (20-100 gCOD/L) 的废弃活性污泥中共同发酵RWL.
- 微生物社区分析,重点关注生产 (H2) 和生产乳酸盐的细菌.
主要成果:
- 在测试条件下,乙酸是主要的碳酸盐 (58-72%的COD).
- 在WWL的内源微生物组的表现与外部注射剂相似;然而,RWL的内源微生物组显示出有限的碳酸盐生产,主要由H2生产者主导.
- 在较高度 (70-100 gCOD/L) 的共同发酵导致了酸和酸的出现,乳酸盐生产者中的微生物组丰富.
结论:
- 葡萄酒是无氧酸盐生产的有前途的基质,观察到高选择性.
- 内生微生物群的有效性取决于葡萄酒果汁的类型及其最初的微生物群体.
- 这些发现支持葡萄酒发酵的潜在整合到生物炼油工艺中,以生产有价值的化学品.
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