维纳斯酸的价值化为短链脂肪酸:微生物群的强度对抗工艺变化
Silvia Greses1, Mercedes Llamas1, Aboudi Kaoutar1,2
1Biotechnological Processes Unit, IMDEA Energy, Avda. Ramón de la Sagra 3, Madrid, 28935, Spain.
Bioresources and bioprocessing
|April 1, 2025
概括
无氧发酵有效地将维纳斯转化为短链脂肪酸 (SCFA). 这种强大的生物技术仍然稳定,尽管操作变化,如温度和液压保留时间增加,显示功能冗余.
科学领域:
- 生物技术和环境科学 生物技术和环境科学
- 微生物生态学 微生物生态学
- 废弃物价值化 废弃物价值化 废弃物价值化
背景情况:
- 通过无氧发酵 (AF) 将维纳斯提升为短链脂肪酸 (SCFA) 是一个新兴领域.
- 由于复杂的微生物相互作用,控制AF中的操作参数至关重要,以防止过程不稳定.
研究的目的:
- 评估无氧发酵 (AF) 过程的稳定性,以对抗故意的操作干扰.
- 评估液压保留时间 (HRT) 和温度增加对AF稳定性和微生物群发展的影响.
主要方法:
- 在扰乱条件下 (HRT和温度升高) 调查了葡萄的无氧发酵 (AF).
- 使用微生物分析量化SCFA产量和分析微生物社区结构.
- 通过比较微生物组不相似性和在不同干扰下生物转换产量来评估过程稳定性.
主要成果:
- 类似的SCFA产量 (0.5-0.6gCOD-SCFA/gVSin) 无论应用的扰动都得到了实现.
- 温度升高导致了49.70%的微生物组差异,而HRT升高导致了21.91%的差异.
- 在维纳斯降解过程中发现的关键细菌包括Clostridiales,Prevotella和Megasphaera.
结论:
- 无氧发酵 (AF) 证明了对常见的工业干扰的稳定性,尽管微生物组发生了变化,但SCFA产量稳定.
- 微生物群体内的功能冗余有助于维纳斯价值化AF的稳定性.
- AF是一种可行的生物技术,用于将维纳斯转化为有价值的SCFA,突出其工业潜力.
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