餐厨垃圾资源转化为中链脂肪酸己酸的研究

餐厨垃圾处理成本高，经济效益低，依赖政府补贴，处理处置严重不足。对餐厨垃圾进行高效资源化利用，提高处理经济效益，是当前亟待解决的问题。鉴于餐厨垃圾含大量碳水化合物和蛋白质，是理想的乳酸发酵底物，结合申请人在国内外首次报道的乳酸合成己酸的新途径，本项目拟利用以Clostridium IV为核心的功能微生物，开展餐厨垃圾资源化合成高附加值己酸的研究。先从餐厨垃圾中含有的影响微生物生长的环境因子作为切入点，明晰氨氮和盐分对功能菌群的影响及机理；研究功能菌群合成己酸的最佳条件，阐明pH，温度和有机负荷的影响机理；对餐厨垃圾进行乳酸发酵后，再利用功能菌群将乳酸转化为己酸，获得己酸合成的工艺参数；最后，利用宏基因组和转录组分析技术从群落与基因水平探究餐厨垃圾合成己酸系统的微生态学机制。研究结果对推动餐厨垃圾的无害化与资源化利用具有极其重要的学术意义和工程实用价值。

Given the fact that high cost and economic benefit for food waste treatment usually lead to two problems of relying on government subsidy and treatment shortage, it is a big concern to increase the economic feasibility of treatment process. Containing large amounts of carbohydrate and protein, food waste is an ideal substrate for lactic acid fermentation. Based on the new process: synthesis of medium chain carboxylic acid—caproic acid from lactic acid reported by applicant for the first time, the aim of this project is to recover high value-added caproic acid from food waste by using a unique microbiome, Clostridium IV cluster. The project focuses on investigating the influences of ammonia and salty on functional microbiome and its mechanisms. In addition, the effects of pH, temperature and organic load on caproic acid production was investigated, and the mechanisms will also be researched. By obtaining optimized fermentation parameters, functional microbiomes will be used to convert lactic acid which is the fermentation product of food waste to caproic acid via chain elongation. Furthermore, analysis of metagenomic and metatranscriptomic of open culture will be performed to reveal the microecology mechanism from community structure and gene levels. This project has high academic and practical values because results of this project are meaningful for food waste treatment and utilization.