通过使用基于芳香醇的质量感知分子对食品废弃物的无氧发酵生产乙醇的监管
Rong Ma1, Zhuoshen Huang1, Yi Jiang1
1College of Natural Resources and Environment, South China Agricultural University, Guangzhou, 510642, China.
Journal of environmental management
|February 6, 2025
概括
像醇这样的定数感知分子增强了食品废物发酵以生产乙醇和乳酸. 铁醇可以提高产品产量和微生物多样性,提高资源利用率.
科学领域:
- 微生物生态学 微生物生态学
- 生物技术是生物技术.
- 可持续化学 可持续化学
背景情况:
- 食品废弃物是一个重大的处理挑战.
- 无氧发酵提供了一种可持续的途径,可以将食物废弃物转化为有价值的产品,如乙醇和乳酸.
- 定数感应分子 (QSMs) 可以调节微生物群落和代谢途径.
研究的目的:
- 调查芳香酒精QSMs对食品废弃物无氧发酵的影响.
- 确定最佳的QSM度,以提高乙醇和乳酸生产.
- 阐明QSM介导的发酵改进背后的微生物生态机制.
主要方法:
- 控制的无氧发酵实验使用食物废物作为基板.
- 添加不同度的芳香醇QSM,特别是醇.
- 对产品产量 (乙醇,乳酸) 和基质成分的分析.
- 使用生态方法进行微生物群体分析 (细菌和真菌的多样性和继承).
主要成果:
- 低度 (25和50μmol/L) 的芳香醇QSMs有利于乙醇和乳酸的合成.
- 50μmol/L的铁醇显著提高了产品的产量.
- 铁醇增加了微生物多样性,并改变了占主导地位的细菌和真菌物种的继承.
- 相关性证实了铁醇对食物废物的无氧发酵有积极影响.
结论:
- QSMs,特别是tyrosol,在调节微生物生理学和增强食品废弃物无氧发酵期间代谢物合成方面是有效的.
- 铁醇促进微生物多样性,并影响社区的继承,从而提高发酵效率.
- 本研究展示了一种可行的策略,通过QSM应用来提高食品废物管理中的资源利用率,为可持续发展做出贡献.
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