Characterization of microbial community and main functional groups of prokaryotes in thermophilic anaerobic co-digestion of food waste and paper waste
Characterization of microbial community and main functional groups of prokaryotes in thermophilic anaerobic co-digestion of food waste and paper waste
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DOI：
10.1016/j.scitotenv.2018.10.292
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发表时间：
2019-02-20
影响因子：
9.8
通讯作者：
Li, Yu-You
中科院分区：
文献类型：
--
作者：
Li, Lu;Qin, Yu;Li, Yu-You
利用0%至70%的废纸成功地进行了餐厨垃圾和废纸的高温厌氧共消化。通过16 S rRNA基因分析研究了功能微生物群落的变化。结果表明，当废纸比例大于50%时，水解菌群由碳水化合物/蛋白质降解菌向纤维素降解菌转变。在负责纤维素降解的分类群的显着变化被发现取决于废纸馏分。纤维素降解菌在单糖降解方面胜过乳酸菌，导致乳酸菌比例下降，并且不存在乳酸积累。在高废纸率，因为纤维素降解细菌，如突尼斯Defluviitoga，更有可能降解单糖直接乙酸和氢，而不是丙酸和丁酸，合成营养体的丰度减少。产氢能力强的细菌的变异对氢营养古菌的比例有显著影响。在厌氧降解步骤方面，说明了微生物群落的变化，作为纸张废物部分的增加。(C)2018爱思唯尔B. V.保留所有权利。
The thermophilic anaerobic co-digestion of food waste and paper waste was successfully operated with a 0% to 70% fraction of paper waste. The variation of functional microbial community was investigated by 16S rRNA gene analysis. The results indicated that the hydrolyzing bacterial community changed from carbohydrate/protein-degrading bacteria to cellulose-degrading bacteria when the paper waste ratio was higher than 50%. Significant changes in the taxon responsible for cellulose degradation were found depending on the paper waste fraction. Cellulose-degrading bacteria outcompeted lactic acid bacteria in the degradation of monosaccharide, resulting in a decline in the proportion of lactic acid bacteria and the absence of an accumulation of lactic acid. At high paper waste ratios, because the cellulose-degrading bacteria, such as Defluviitoga tunisiensis, were more likely to degrade monosaccharides directly to acetate and hydrogen rather than to propionate and butyrate, the abundance of syntrophs was reduced. The variation of those bacteria with high H-2-producing ability significantly influenced the proportion of hydrogenotrophic archaea. The change in the microbial community as the paper waste fraction increased was illustrated with regard to anaerobic degradation steps. (C) 2018 Elsevier B.V. All rights reserved.