Biochemical regulation of fermentation heat and its application towaste heat recovery power generation

通过对靛蓝叶发酵过程的研究，了解发酵热的产生机理。靛蓝叶发酵可以通过将干燥的靛蓝叶和水混合进行。在室外温度为30℃的条件下，发酵叶片的温度最高可达42℃。通过对发酵叶片宏基因组的分析和靛蓝叶片洗液的培养，我们发现了几种细菌和真菌，如pantoacalida、Pantoea分散、Pantoea团聚、假单胞菌、血杆菌、解淀粉芽孢杆菌、环状芽孢杆菌、枯草芽孢杆菌、曲霉、环状毛霉、vishniaci隐球菌、Lichitheimia lamosa等，并分离出了一部分。将这些半微生物接种于蒸压后的靛蓝叶片后，接种米曲霉的叶片温度达到与发酵后的靛蓝叶片相当的温度。任何其他微生物都没有这样的热提升。在青霉素和链霉素存在的条件下，靛蓝叶发酵产热。相反，添加制霉菌素（一种抗真菌化合物）抑制了产热。上述结果表明，在靛蓝叶发酵过程中，米芽孢杆菌参与了发酵热的产生。

We studied the fermentation process of indigo leaves to understand the mechanism of theproduction of fermentation heat. The indigo leave fermentation can proceed by mixingthe dry indigo leaves and water. With the laboratory scale, the temperature of thefermented leaves increased up to 42℃ under the external temperature of 30℃. Throughthe analyses of the metagenome of the fermented leaves and the cultivation of the washfluid of the indigo leaves, we found several species of bacteria and fungus such as Pantoeacalida、Pantoea dispersa、Pantoea agglomerans、Pseudomonas alcaligenes、Sanguibactermarinus、Bacillus amyloliquefaciense、Bacillus circilans、Bacillus subtilis、Aspergillusoryzae, Mucor circinnelloides, Cryptococcus vishniacii, and Lichitheimia lamosa, andisolated some of them. When the autoclaved indigo leaves were inoculated with thesemicroorganisms, the temperature of the leaves inoculated with Aspergillus oryzae reachedto that comparable to the fermented indigo leaves. Any other microorganisms gave no sucha thermal elevation. Fermentation heat production could be obtained when the indigoleaves were fermented in the presence of penicillin and streptomycin. In contrastaddition of Nystatin, an antifungal compound, inhibited the heat production. Theseresults suggest that A. oryzae contributes to the fermentation heat production in theindigo leave fermentation.