餐厨垃圾体系下的丁酸发酵强化

doi:10.16085/j.issn.1000-6613.2024-0426

摘要/Abstract

摘要：

探究了利用丁酸发酵菌——酪丁酸梭菌，利用餐厨垃圾生产丁酸的可行性。通过酸、碱、温度等预处理方法调控餐厨垃圾中可发酵糖的释放，实现多糖的高效水解。在质量分数为1.5%硫酸、121℃和1h的预处理条件下，还原糖的转化率可达62.8%。经过酸预处理，餐厨垃圾中的纤维素更易于被酶水解，从而提高了还原糖的转化率。以此餐厨垃圾的酸预处理出料液为底物，探究了碳点强化酪丁酸梭菌发酵产丁酸的可行性。结果表明，在添加碳点后，丁酸产量较无碳点组提升了10.4%，而乙酸质量分数则降低了27%。电化学分析显示，添加碳点的酪丁酸梭菌电容提高了11%，电阻降低了12.6%。这表明碳点的加入增强了菌体的电活性，这可能加快了胞内红杆菌固氮（Rnf）复合物的电子传递速率，提高了胞内辅酶NADH（还原型辅酶Ⅰ）/NAD⁺（氧化型辅酶Ⅰ），从而促进乙酸向丁酸的转化。本文有望为餐厨垃圾的资源化利用提供有效的技术手段和理论支持。

关键词: 餐厨垃圾, 酸预处理, 酪丁酸梭菌, 碳点, 丁酸发酵

Abstract:

This study investigated the feasibility of butyric acid production from kitchen waste using butyric acid fermenting bacteria, Clostridium tyrobutyricum. The extraction of fermentable sugars from kitchen waste was controlled through various pretreatment methods involving acid, alkali, and temperature adjustments to optimize the hydrolysis of polysaccharides. Under the optimized conditions of 1.5% (mass concentration) sulfuric acid, 121℃, and 1h, the polysaccharide conversion efficiency reached 62.8%. Following acid pretreatment, the cellulose content in the kitchen waste was enzymatically hydrolyzed more effectively, leading to an enhanced conversion efficiency of polysaccharides. The potential of butyric acid production viaClostridium tyrobutyricum fermentation, augmented by carbon dots, was assessed using the acid-pretreated effluent from kitchen waste as a substrate. Results indicated a 12% increase in butyric acid yield with the addition of carbon dots compared to the control group without them, while the acetic acid content decreased by 27%. Electrochemical analyses demonstrated a 11% increment in the capacitance of Clostridium tyrobutyricum and a 12.6% reduction in resistance upon the introduction of carbon dots. This observation suggested that the inclusion of carbon dots enhanced the electroactivity of the bacterium, potentially accelerating the electron transfer rate within the intracellular Rhodobacter nitrogen fixation (Rnf) complex and elevating the intracellular NADH/NAD⁺ coenzyme ratio. Consequently, this enhancement could facilitate the conversion of acetic acid to butyric acid. This study is anticipated to offer practical methodologies and theoretical foundations for the effective utilization of kitchen waste resources.

Key words: kitchen waste, acid pretreatment, Clostridium tyrobutyricum, carbon dots, butyric acid fermentation

中图分类号:

X705

郑钧译, 李明, 朱倍弘, 苏畅, 郭思含, 于麒麟, 张耀斌. 餐厨垃圾体系下的丁酸发酵强化[J]. 化工进展, 2024, 43(S1): 597-603.

ZHENG Junyi, LI Ming, ZHU Beihong, SU Chang, GUO Sihan, YU QiLin, ZHANG Yaobin. Intensification of butyric acid fermentation in kitchen waste system[J]. Chemical Industry and Engineering Progress, 2024, 43(S1): 597-603.

图/表 5

图1 不同预处理条件下的还原糖转化率

图2 不同酸处理条件下的发酵情况

图3 发酵过程中的丁酸、乙酸浓度变化

图4 无碳点的酪丁酸梭菌和添加碳点的酪丁酸梭菌在PBS溶液中电化学测试

图5 发酵过程中的NADH/NAD+变化

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