您好，欢迎访问北京市农林科学院 机构知识库！
北京市农林科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Ethanol prefermentation of food waste in sequencing batch methane fermentation for improved buffering capacity and microbial community analysis

文献类型： 外文期刊

作者： Yu, Miao 1 ; Wu, Chuanfu 1 ; Wang, Qunhui 1 ; Sun, Xiaohong 2 ; Ren, Yuanyuan 1 ; Li, Yu-You 3 ;

作者机构： 1.Univ Sci & Technol Beijing, Beijing Key Lab Resource Oriented Treatment Ind P, Dept Environm Engn, 30 Xueyuan Rd, Beijing 100083, Peoples R China

2.Beijing Agrobiotechnol Res Ctr, Beijing 100081, Peoples R China

3.Tohoku Univ, Grad Sch Engn, Dept Civil & Environm Engn, Aoba Ku, 6-6-06 Aoba, Sendai, Miyagi 9808579, Japan

关键词： Food waste;Methane fermentation;Ethanol prefermentation;Microbial community;High-throughput sequencing

期刊名称：BIORESOURCE TECHNOLOGY （ 影响因子：9.642； 五年影响因子：9.237 ）

ISSN： 0960-8524

年卷期： 2018 年 248 卷

页码：

收录情况： SCI

摘要： This study investigates the effects of ethanol prefermentation (EP) on methane fermentation. Yeast was added to the substrate for EP in the sequencing batch methane fermentation of food waste. An Illumina MiSeq high-throughput sequencing system was used to analyze changes in the microbial community. Methane production in the EP group (254 mL/g VS) was higher than in the control group (35 mL/g VS) because EP not only increased the buffering capacity of the system, but also increased hydrolytic acidification. More carbon source was converted to ethanol in the EP group than in the control group, and neutral ethanol could be converted continuously to acetic acid, which promoted the growth of Methanobacterium and Methanosarcina. As a result, the relative abundance of methane-producing bacteria was significantly higher than that of the control group. Kinetic modeling indicated that the EP group had a higher hydrolysis efficiency and shorter lag phase. (C) 2017 Elsevier Ltd. All rights reserved.

  • 相关文献

[1]Kinetics of Lactic Acid Fermentation on Food Waste by Lactobacillus bulgaricus. Wang, Min,Qiu, Tianlei,Sun, Xiaohong,Han, Meilin,Wang, Xuming,Xu, Zhijun. 2010

[2]Kinetics and thermodynamics of glucoamylase inhibition by lactate during fermentable sugar production from food waste. Wang, Qun Hui,Liu, Ying Ying,Ma, Hong Zhi,Wang, Xiao Qiang,Wang, Xu Ming.

[3]Enhancement of L-lactic acid production via synergism in open co-fermentation of Sophora flavescens residues and food waste. Zheng, Jin,Gao, Ming,Wang, Qunhui,Wang, Juan,Chang, Qiang,Zheng, Jin,Gao, Ming,Wang, Qunhui,Sun, Xiaohong,Tashiro, Yukihiro,Tashiro, Yukihiro.

[4]Parsing the Regulatory Network between Small RNAs and Target Genesin Ethylene Pathway in Tomato. Wang, Yunxiang,Wang, Qing,Gao, Lipu,Zuo, Jinhua,Wang, Yunxiang,Wang, Qing,Gao, Lipu,Zuo, Jinhua,Wang, Yunxiang,Wang, Qing,Gao, Lipu,Zuo, Jinhua,Wang, Yunxiang,Wang, Qing,Gao, Lipu,Zuo, Jinhua,Zhu, Benzhong,Ju, Zheng,Luo, Yunbo. 2017

[5]Changes in the diversity and composition of gut microbiota of weaned piglets after oral administration of Lactobacillus or an antibiotic. Zhang, Dongyan,Ji, Haifeng,Liu, Hui,Wang, Sixin,Wang, Jing,Wang, Yamin.

[6]Effects of pretreatment on the microbial community and L-lactic acid production in vinasse fermentation. Liu, Jianguo,Wang, Qunhui,Wang, Shuang,Ma, Hongzhi,Liu, Jianguo,Sun, Xiaohong,Tushiro, Yukihiro.

[7]Effects of solid-phase denitrification on the nitrate removal and bacterial community structure in recirculating aquaculture system. Qiu, Tianlei,Tursun, Haireti,Qiu, Tianlei,Liu, Lili,Gao, Min,Wang, Xuming,Liu, Lili,Zhang, Lanhe,Liu, Lili.

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：北京市农林科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台