优化碳源策略,使用食品废弃物发酵液进行脱化:丁酸盐和糖糖的协同作用机制
Bojie Liao1, Qiongfang Wang1, Ting Zhang2
1Shanghai University of Engineering Science, Shanghai, 201600, China.
Journal of environmental management
|February 13, 2026
概括
优化食品废弃物发酵,通过优化酸盐,提高了生物去除. 这一战略提高了废水处理中的酸盐去除效率和微生物稳定性,利用食品废物作为可持续的碳来源.
科学领域:
- 环境微生物学 环境微生物学
- 废水处理工程 废水处理工程
- 可持续的资源管理可持续的资源管理
背景情况:
- 富含挥发性脂肪酸 (VFA) 和碳水化合物的食物废弃物发酵液是生物去除的可持续电子捐赠者.
- 发酵液成分的波动可能会破坏脱的稳定性,而VFA-糖相互作用对微生物生态的影响尚不清楚.
研究的目的:
- 研究食物废物发酵中不同挥发性脂肪酸 (VFA) 和碳水化合物组合对去除效率的影响.
- 阐明这些混合碳来源在脱过程中对微生物群落和代谢途径的机制影响.
主要方法:
- 在排序批量反应堆 (SBR) 中对四个碳源系统 (乙酸盐+糖,酸盐+糖,丁酸盐+糖和单独乙酸盐) 的系统性评估.
- 使用PICRUSt2的功能预测分析了酸盐和酸盐去除效率,酸盐积累和微生物群体组成.
主要成果:
- 丁酸盐-糖系统实现了最高的酸盐去除效率 (98.5%),超过了酸盐-糖和酸盐-糖系统.
- 丁酸盐-糖系统还保持了最低的酸盐积累 (<0.5 mg/L) 和选择性丰富的功能性属,如Ferruginibacter和Terrimonas.
- 皮克鲁斯t2分析表明,酸盐-糖系统中与膜运输和能量代谢相关的KEGG通路增强,这表明有协同效应.
结论:
- 调节酸性发酵,以致以黄酸盐为主成分,是最大限度地利用食物废弃物作为碳源的有希望的策略.
- 这种方法确保了废水处理中强大的去除和微生物稳定性.
- 了解VFA-糖相互作用为优化可持续废水处理过程提供了洞察力.
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