Ma Rong, Huang Zhuoshen, Jiang Yi, Zhao Anqi, Yu Guangwei, Lin Changquan, Zhu Langping, Zhang Xiaozhi, Li Xiaotian, Wang Chunming
College of Natural Resources and Environment, South China Agricultural University, Guangzhou, 510642, China.
College of Natural Resources and Environment, South China Agricultural University, Guangzhou, 510642, China.
J Environ Manage. 2025 Mar;376:124382. doi: 10.1016/j.jenvman.2025.124382. Epub 2025 Feb 5.
Quorum-sensing molecules (QSMs) are used to regulate microbial metabolites to effectively improve food waste anaerobic fermentation to produce high-value products of ethanol and lactic acid. In this study, low concentrations (25 and 50 μmol/L) of aromatic alcohol favored the synthesis of ethanol and lactic products. Among the aromatic alcohol QSMs, 50 μmol/L of tyrosol enhanced the yield of products. The correlations between substrate composition indicators confirmed that tyrosol was conducive to the anaerobic fermentation of food waste. The regulation mechanism of tyrosol, such as microbial diversity in anaerobic fermentation, was analyzed from the perspective of microbial ecology. The result revealed that tyrosol increased the microbial diversity in the system. Limosilactobacillus, Weissella, and Pediococcus were the dominant bacterial species in the early stages of fermentation, whereas Clostridiaceae and Bacillus were dominant in the later stages. Meanwhile, the main dominant fungal species were Saccharomyces, Aspergillus, and Pichia. The results of this study show that using QSMs, including tyrosol, to regulate the physiological characteristics of anaerobic fermentation microorganisms, promote the synthesis of cell metabolites, and regulate the diversity and succession of microbial communities is a feasible measure. This approach improves the resource utilization efficiency of anaerobic fermentation technology for food waste, which is significant for promoting sustainable development.
群体感应分子（QSMs）被用于调节微生物代谢产物，以有效改善食物垃圾厌氧发酵，从而生产乙醇和乳酸等高价值产品。在本研究中，低浓度（25和50 μmol/L）的芳香醇有利于乙醇和乳酸产物的合成。在芳香醇QSMs中，50 μmol/L的酪醇提高了产物产量。底物组成指标之间的相关性证实，酪醇有利于食物垃圾的厌氧发酵。从微生物生态学角度分析了酪醇的调控机制，如厌氧发酵中的微生物多样性。结果表明，酪醇增加了系统中的微生物多样性。发酵乳杆菌属、魏斯氏菌属和片球菌属是发酵前期的优势细菌种类，而梭菌科和芽孢杆菌属在后期占主导地位。同时，主要的优势真菌种类为酿酒酵母属、曲霉属和毕赤酵母属。本研究结果表明，利用包括酪醇在内的QSMs调节厌氧发酵微生物的生理特性，促进细胞代谢产物的合成，调节微生物群落的多样性和演替是一种可行的措施。这种方法提高了食物垃圾厌氧发酵技术的资源利用效率，对促进可持续发展具有重要意义。
