Enhancing propionic acid production in the acidogenic fermentation of food waste facilitated by a fungal mash under neutral pH

文献类型： 外文期刊

第一作者： Zhang, Mingjiang

作者： Zhang, Mingjiang;Zhang, Dejin;Zhou, Bo;Wang, Dianzhan;Liu, Xuan;Yan, Cheng;Liang, Jianru;Zhou, Lixiang;Du, Jing;Zhou, Lixiang;Du, Jing;Du, Jing

作者机构：

关键词： Aspergillus oryzae; Fungal mash pretreatment; Volatile fatty acids; Propionic acid metabolism; Food waste

期刊名称：JOURNAL OF ENVIRONMENTAL MANAGEMENT （ 影响因子：8.7； 五年影响因子：8.4 ）

ISSN： 0301-4797

年卷期： 2023 年 327 卷

页码：

收录情况： SCI

摘要： Fungal mash derived from Aspergillus spp. is a green enzymatic additive for food waste (FW) valorization. In this study, the production of volatile fatty acids (VFAs) and the proportion of propionic acid (PA) in VFAs were increased by utilizing a complex enzyme (CE) obtained from Aspergillus oryzae. Results showed that CE addition significantly promoted SCOD concentration in the hydrolysis at a wide pH range from 4 to 9. In contrast, the production of VFAs was influenced by pH, and the highest yields of VFAs and PA were found at pH 7. At the CE dosage of 0.2 g/g VSS, the concentration of VFAs in the FW fermentation liquid reached 38.1 g COD/L with the PA proportion up to 42.7%, which increased by 107.9% and 63.7%, respectively, relative to that in the zero -dosage group. With CE continuing to be added, the C/N ratio declined, and the primary metabolic pathway was converted from acetic acid-type to PA-type. Further investigation of the dominant microbial communities and their metabolic capacities showed that the acrylate-mediated pathway was the potential metabolic reaction in PA-type fermentation. These results indicated that CE pretreatment was a feasible strategy to enhance the PA -rich fermentation of FW under neutral pH conditions.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序