中链脂肪酸生产的杆:脂质对无氧电气发酵的解效应
Mier Wang1, Linrui Zhong1, Xiang Tang2
1College of Environmental Science and Engineering, Hunan University, Changsha, 410082, PR China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha, 410082, PR China.
在最佳水平上将脂质添加到无氧电气发酵中,可以增强中链脂肪酸 (MCFA) 的产生. 这个过程利用了食物浪费,促进了微生物的转变,并提高了关键酶活性,从而产生了有价值的化学物质.
科学领域:
- 生物技术是生物技术.
- 环境科学 环境科学
- 生物化学 生物化学
背景情况:
- 食物废物的脂质通常被视为无氧发酵的抑制剂.
- 电发酵正在探索增强脂肪酸产量,但脂质对中链脂肪酸 (MCFA) 的影响尚不清楚.
研究的目的:
- 为了研究脂质在无氧电气发酵过程中对MCFA产生的影响.
- 为了确定最佳的脂质含量和用于MCFA增强的应用电压.
主要方法:
- 无氧电气发酵,脂质含量变化 (6g/100g) 和应用于电压 (0.9V).
- 动力学分析和元转录学分析,以了解微生物和代谢途径.
- 分析微生物群落的转变和酶活性 (碳氧化酶CE1).
主要成果:
- 在0.9V的最佳脂质含量 (6g/100g) 显著提高了MCFA产量 (2.99gCOD/L,占总脂肪酸的20%).
- 脂质通过β-氧化直接促进了MCFA的合成,并促进了酸盐链的延长.
- 微生物群落转向有利于链延长的细菌 (例如,Aneurinibacillus) 和增加的基酶活性.
结论:
- 脂质可以在无氧电气发酵中增强MCFA的产生,这挑战了以前的假设.
- 提出了一种双通道机制,涉及直接的脂质贡献和丁酸盐链延长.
- 从食物浪费中反流脂质提供了一个切实可行的策略,用于将废物升级为有价值的化学品.
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