Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Guangzhou Key Laboratory Environmental Catalysis and Pollution Control, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, China.
Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Guangzhou Key Laboratory Environmental Catalysis and Pollution Control, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, China; Synergy Innovation Institute of GDUT, Shantou 515100, China.
Sci Total Environ. 2020 May 15;717:137175. doi: 10.1016/j.scitotenv.2020.137175. Epub 2020 Feb 8.
Volatile organic compounds (VOCs) produced during the degradation of food wastes may harm to the health of people and create annoyance in adjacent communities. In this work, the VOCs emitted from the decomposition food wastes including fruit, meat and vegetable, and their microbial communities were measured in three individual 57-L reactors for 61 days. Total of 232.8, 373.5, and 191.1 μg·kg·h VOCs with oxygenated VOCs (57.6%), volatile organic sulfur compounds (VOSCs, 58.6%) and VOSCs (54.9%) as the main group were detected during fruit, meat and vegetable fermentation, respectively. 2-Butanone (55.1%) and ethyl acetate (13.8%) were the two most abundant VOCs from fruit wastes, while dimethyl sulfide (68.0 and 26.6%) and dimethyl disulfide (89.2 and 10.1%) were in vegetable and meat wastes. The predominant Firmicutes represented 93.0-99.9% of the bacterial communities of meat decomposition, while Firmicutes and Proteobacteria were the dominant phyla throughout the fruit digestion process. Proteobacteria (16.9%-83.6%) was the dominant phylum in vegetable wastes, followed by Bacteroidetes, Firmicutes, and Actinobacteria. Malodorous VOCs emissions were highly affected by microbial activity, the abundant Weissella, Leuconostoc and Enterobacteriaceae in vegetable wastes showed correlation with carbon disulfide and dimethyl sulfide, while dominant Peptococcus, Bacteroides, Lactobacillales and Peptoniphilus in meat wastes was related to dimethyl disulfide. Overall, significant differences and correlation between VOCs emission profiles and bacterial communities among different food wastes decomposition were observed. These data contribute to a more comprehensive understanding the relationship between microbial community dynamics and malodorous VOCs emission.
挥发性有机化合物（VOCs）在食物垃圾降解过程中产生，可能对人体健康造成危害，并给邻近社区带来困扰。在这项工作中，我们在三个独立的 57-L 反应器中测量了包括水果、肉类和蔬菜在内的食物垃圾分解过程中排放的 VOCs 及其微生物群落，共检测到 232.8、373.5 和 191.1μg·kg·h 的 VOCs，其中含氧 VOCs（57.6%）、挥发性有机硫化合物（VOSCs，58.6%）和 VOSCs（54.9%）是主要组。水果发酵过程中主要的 VOCs 是 2-丁酮（55.1%）和乙酸乙酯（13.8%），而蔬菜和肉类发酵过程中主要的 VOCs 是二甲基硫（68.0%和 26.6%）和二甲基二硫（89.2%和 10.1%）。在肉类分解过程中，厚壁菌门（Firmicutes）代表了细菌群落的 93.0-99.9%，而在水果消化过程中，厚壁菌门（Firmicutes）和变形菌门（Proteobacteria）是主要的门。在蔬菜垃圾中，变形菌门（Proteobacteria）（16.9%-83.6%）是主要的门，其次是拟杆菌门（Bacteroidetes）、厚壁菌门（Firmicutes）和放线菌门（Actinobacteria）。恶臭 VOCs 的排放受到微生物活性的强烈影响，在蔬菜垃圾中丰富的魏斯氏菌（Weissella）、肠杆菌科（Enterobacteriaceae）与二硫化碳和二甲基硫有关，而在肉类垃圾中占主导地位的消化链球菌属（Peptococcus）、拟杆菌属（Bacteroides）、乳杆菌目（Lactobacillales）和粪球菌属（Peptoniphilus）与二甲基二硫有关。总的来说，在不同食物垃圾分解过程中，VOCs 排放特征和细菌群落之间存在显著差异和相关性。这些数据有助于更全面地了解微生物群落动态与恶臭 VOCs 排放之间的关系。
