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利用本土微生物群落从食物垃圾中生产己酸:性能和机制。

Caproic acid production from food waste using indigenous microbiota: Performance and mechanisms.

机构信息

Department of Environmental Engineering, School of Architecture and Civil Engineering, Chengdu University, Chengdu 610106, China; Key Lab of Northwest Water Resource, Environment and Ecology, MOE, Xi'an University of Architecture and Technology, Xi'an 710055, China.

Department of Environmental Engineering, School of Architecture and Civil Engineering, Chengdu University, Chengdu 610106, China.

出版信息

Bioresour Technol. 2023 Nov;387:129687. doi: 10.1016/j.biortech.2023.129687. Epub 2023 Aug 17.

Abstract

Caproic acid (CA) production from food waste (FW) is a promising way for waste recycling, while the fermentation processes need further exploration. In this study, FW acidogenic fermentation under different pH (uncontrolled, 4, 5, 6) using indigenous microbiota was investigated. Result showed that substrate hydrolysis, carbohydrate degradation and acidogenesis increased with the increase of pH. Although various microbial communities were observed in FW, lactic acid bacteria (Lactobacillus and Limosilactobacillus) were enriched at pH lower than 6, resulting in lactic acid accumulation. CA (88.24 mM) was produced at pH 6 accounting for 31.23% of the total product carbon. The enriched lactic acid bacteria were directionally replaced by chain elongators (Caproicibacter, Clostridium_sensu_stricto, unclassified_Ruminococcaceae) at pH 6, and carbohydrates in FW were firstly transformed into lactic acid, then to butyrate and CA through lactate-based chain elongation processes. This work provided a novel CA fermentation pathway and further enriched the FW valorization.

摘要

从食物垃圾 (FW) 中生产己酸是一种很有前途的废物回收方法,而发酵工艺需要进一步探索。在本研究中,使用本土微生物群落,研究了不同 pH 值(未控制、4、5、6)下 FW 的产酸发酵。结果表明,随着 pH 值的增加,基质水解、碳水化合物降解和产酸都增加了。尽管 FW 中观察到了各种微生物群落,但在 pH 值低于 6 时,乳酸菌(乳杆菌和乳脂乳杆菌)得到了富集,导致乳酸积累。在 pH 6 时产生了 88.24 mM 的己酸,占总产物碳的 31.23%。在 pH 6 时,富集的乳酸菌被链延伸菌(丁酸梭菌、严格梭菌、未分类的真细菌科)定向取代,FW 中的碳水化合物首先通过基于乳酸的链延伸过程转化为乳酸,然后转化为丁酸盐和己酸。这项工作提供了一种新的己酸发酵途径,并进一步丰富了 FW 的增值。

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