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

对青叶发酵过程进行了研究，以了解发酵产热的机理。通过将干燥的青叶和水混合，可以进行青叶发酵。在实验室规模下，在30℃的外部温度下，发酵后的烟叶温度可提高到42℃。通过对发酵叶的元基因组和板蓝叶冲洗液培养的分析，我们发现了几种细菌和真菌，如Pantoacalida、pantoea disdisa、pantoea agregans、Pseudomonas alcaliges、Sanguiblicmarinus、Bacilloliquefaciense、BacillusCircilans、Subtilis、Aspergillusoryzae，Mucor Circinnellodes，Cryptoball vishniacii和Lichitheimia lamosa，其中一些细菌和真菌被发现。将这些微生物接种到高压灭菌的板蓝叶上，接种米曲霉的板蓝叶的温度可达到发酵板蓝叶的水平。任何其他微生物都不会产生这样的热升。在青霉素和链霉素的存在下发酵，可获得发酵产热。与之相比，制霉菌素，一种抗真菌化合物，抑制了产热。这些结果表明，米曲霉在青叶发酵过程中对发酵产热有贡献。

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.