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

本研究以靛蓝叶为原料，通过对发酵过程的研究，探讨了靛蓝叶发酵产热的机理。靛蓝叶发酵可以通过将干燥的靛蓝叶和水混合来进行。在实验室规模上，发酵后的烟叶在外界温度为30℃的条件下，温度可提高到42℃。通过对紫蓝叶发酵液宏基因组的分析和靛蓝叶洗涤液的培养，我们发现了几种细菌和真菌，如Pantoeacalida，Pantoea dispersa，Pantoea agglomerans，Pseudomonas alcaligenes，Sanguiaprinus marinus，Bacillus amyloliquefaciense，Bacillus circilans，Bacillus subtilis，Bacillusgillusgillusgillus，Mucor circinelloides，Cryptococcus vishniacii和Lichitheimia lamosa，并分离了其中的一些。将这些微生物接种到青靛蓝叶中，接种曲霉菌的青兰叶的温度达到与发酵靛蓝叶相当的温度。任何其他微生物都不能产生这种苏查热升高。在青霉素和链霉素的存在下发酵，可以获得发酵产热。与此相反，一种抗真菌化合物制霉菌素的加入抑制了产热。这些结果表明A.在靛蓝叶发酵过程中，酵母菌对发酵产热有贡献。

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.