化工进展2024，Vol.43Issue(z1)：597-603,7.DOI:10.16085/j.issn.1000-6613.2024-0426
餐厨垃圾体系下的丁酸发酵强化
Intensification of butyric acid fermentation in kitchen waste system
摘要
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 via Clostridium 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.关键词
餐厨垃圾/酸预处理/酪丁酸梭菌/碳点/丁酸发酵Key words
kitchen waste/acid pretreatment/Clostridium tyrobutyricum/carbon dots/butyric acid fermentation分类
资源环境引用本文复制引用
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(z1):597-603,7.基金项目
辽宁省揭榜挂帅项目(2023JH1/10400005) （2023JH1/10400005）
中央高校基本科研业务费专项资金(DUT22RC(3)045). （DUT22RC(3）
