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[1]郑少睿,朱晓宇,周立祥,等.氯化钠对乳酸合成己酸效能及功能微生物群落的影响[J].应用与环境生物学报,2019,25(06):1441-1450.[doi:10.19675/j.cnki.1006-687x.2019.02018]
 ZHENG Shaorui,ZHU Xiaoyu**,et al.Effects of sodium chloride on n-caproate production from lactate and the mixed microbial community[J].Chinese Journal of Applied & Environmental Biology,2019,25(06):1441-1450.[doi:10.19675/j.cnki.1006-687x.2019.02018]
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氯化钠对乳酸合成己酸效能及功能微生物群落的影响
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《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
25卷
期数:
2019年06期
页码:
1441-1450
栏目:
研究论文
出版日期:
2019-12-30

文章信息/Info

Title:
Effects of sodium chloride on n-caproate production from lactate and the mixed microbial community
作者:
郑少睿朱晓宇周立祥王薪淯顾烨
1南京农业大学资源与环境科学学院 南京 210095 2中国科学院成都生物研究所 成都 610041
Author(s):
ZHENG Shaorui1 2 ZHU Xiaoyu2** ZHOU Lixiang1 WANG Xinyu2 & GU Ye1
1College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing 210095, China 2Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
关键词:
氯化钠己酸乳酸Clostridium IV混合微生物群落
Keywords:
NaCl n-caproate lactate Clostridium IV mixed microbiome
分类号:
X172 : X799.3
DOI:
10.19675/j.cnki.1006-687x.2019.02018
摘要:
探究己酸功能菌群对NaCl的耐受浓度,以及在不同NaCl浓度条件下的己酸合成效能,为评估餐厨垃圾转化为己酸的潜力提供参考. 为探究己酸功能菌群对NaCl的耐受浓度,以及在不同NaCl浓度条件下的己酸合成效能,从而为评估餐厨垃圾转化为己酸的潜力提供参考. 通过批式试验研究不同浓度的NaCl(0、2、6、10、20和30 g/L)对以梭菌属第四族(Clostridium IV)为核心的混合菌群发酵乳酸合成己酸的效能以及群落结构的影响. 结果表明,随着NaCl浓度从2-10 g/L的升高,己酸合成效能呈下降趋势,而短链脂肪酸(乙酸、丙酸、丁酸和戊酸)的浓度呈上升趋势;当NaCl浓度达到20 g/L时,己酸合成停止,丙酸、丁酸和戊酸成为主要产物;当NaCl浓度达到30 g/L时,丙酸成为最主要的产物,细胞浓度和总ATP浓度显著下降. 对己酸发酵菌群的多样性分析结果表明,当NaCl浓度提高至10 g/L时,在系统分类的属水平上,与产己酸相关的Clostridium IV在整个菌群中的相对丰度由47.78%(空白)下降至35.06%(10 g/L),而另一种可能与产己酸相关的菌Pseudoramibacter比例则由0.04%上升至0.17%. NaCl浓度达到30 g/L时,与丙酸合成相关的菌Propionibacterium的相对丰度从0.006%(空白)上升至0.09%. 本研究表明,对于乳酸合成己酸系统来说,NaCl是一种不利的影响因素,当NaCl浓度在6 g/L及以下时,己酸菌可以保持其功能,即将乳酸主要转化为己酸;当NaCl浓度提高至10 g/L及以上时,己酸合成受到抑制;结果可为羧酸平台技术应用于餐厨垃圾处理的实际工程提供科学依据和理论支撑. (图6 表1 参53)
Abstract:
In this study, we explored the effect of NaCl on n-caproate and medium chain carboxylate production from lactate by Clostridium IV dominating mixed microbiome. The production and composition of the fermentation products of lactate and the microbial community were investigated at five different NaCl concentrations (2, 6, 10, 20, and 30 g/L), with 0 g/L as the control. Based on our results, the increase in NaCl concentration (from 2 to 10 g/L) triggered the decrease in n-caproate production and shifted the conversion outcome from medium chain carboxylate (n-caproate) to the rapid accumulation of short chain carboxylates (acetate, propionate, n-butyrate, and n-valerate). An NaCl concentration of 20 g/L decreased n-caproate concentration, resulting in a selection favorable to propionate, n-butyrate, and n-valerate production. A further increase in NaCl concentration to 30 g/L resulted in propionate as the occupied chemical and a decrease in the cell density and activity (depending on ATP concentration) of the mixed microbiome. Through microbial community diversity analysis, we found that as NaCl concentration increased from 0 g/L to 10 g/L, the relative abundance of Clostridium IV in the total reads decreased from 47.78% to 35.06%. Meanwhile, another genus, Pseudoramibacter, which may be related to n-caproate production, increased from 0.04% to 0.17%. When NaCl concentration increased to 30 g/L, the relative abundance of the propionate-producing bacteria, Propionibacterium, increased from 0.006% to 0.09%. In summary, NaCl is an adverse factor of the reactor microbiome that produces n-caproate from lactate. When the NaCl concentration is lower than 6 g/L, the reactor microbiome can produce n-caproate as a dominating product from lactate; however, a further increase will inhibit or cease n-caproate production from lactate.

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相似文献/References:

[1]魏娜,朱晓宇,陶勇,等.浓香型白酒窖泥中优势菌群的定量PCR分析[J].应用与环境生物学报,2015,21(04):635.[doi:10.3724/SP.J.1145.2015.02021]
 WEI Na,ZHU Xiaoyu,TAO Yong,et al.Detection of dominant prokaryotes in pit mud of Chinese strong-flavor liquor based on qPCR[J].Chinese Journal of Applied & Environmental Biology,2015,21(06):635.[doi:10.3724/SP.J.1145.2015.02021]
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更新日期/Last Update: 2019-12-25