College of Agronomy and Biotechnology, China Agricultural University, Beijing, 100193, China.
Biology Institute, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 50103, China.
Environ Res. 2023 Jun 15;227:115727. doi: 10.1016/j.envres.2023.115727. Epub 2023 Mar 21.
With the increase of global demand for cash crops, a large of cash crop waste was produced and caused severe environmental issues. To produce Agricultural Jiaosu (AJ) using these wastes is a sustainable waste disposal method. However, the fermentation mechanism, metabolites, and microbial characteristics of AJ fermented with different substrates remain unclear. In this study, the effects of different substrates (fruit and vegetable waste and Chinese herbal medicine waste) on the fermentation characteristics of AJ, including metabolites and microbial community properties, were investigated. The results revealed that AJ fermentation was a process of converting organic matter into organic acids and other metabolites, mainly including hydrolysis, acidogenesis, and maturation stages. At the genus level, Lactobacillus, Acetobacter, Hydrogenibacillus, Halomonas, and Prevotella_1 were the dominant bacteria in the fermentation system. The bacterial diversity of composite substrate AJ was higher than that of single substrate AJ. The organic acids and secondary metabolites concentration and the composition of key microorganisms depended on the substrate type. Furthermore, AJ's potential functional genes were mainly concentrated in cofactors and vitamin, carbohydrate, and amino acid metabolism. The findings of this study indicated that AJ is an innovative eco-friendly technology that can convert cash crop wastes into sustainable eco-products, and that its characteristics depend on the substrate type. Therefore, the substrate used to produce AJ should be carefully selected according to the application field.
随着全球对经济作物需求的增加，大量经济作物废弃物产生，造成了严重的环境问题。利用这些废物生产农业酵素（AJ）是一种可持续的废物处理方法。然而，利用不同基质发酵 AJ 的发酵机制、代谢产物和微生物特性尚不清楚。本研究考察了不同基质（果蔬废物和中草药废物）对 AJ 发酵特性的影响，包括代谢产物和微生物群落特性。结果表明，AJ 发酵是一个将有机物转化为有机酸和其他代谢产物的过程，主要包括水解、产酸和成熟阶段。在属水平上，发酵体系中的优势细菌为乳酸杆菌属、醋杆菌属、氢化芽孢杆菌属、盐单胞菌属和普雷沃氏菌属 1。复合基质 AJ 的细菌多样性高于单一基质 AJ。有机酸和次生代谢物浓度以及关键微生物的组成取决于基质类型。此外，AJ 的潜在功能基因主要集中在辅酶和维生素、碳水化合物以及氨基酸代谢中。本研究结果表明，AJ 是一种将经济作物废物转化为可持续生态产品的创新型环保技术，其特性取决于基质类型。因此，应根据应用领域仔细选择用于生产 AJ 的基质。
