BIORESOURCE TECHNOLOGY
·
2022
·
IF 11.889
Weixin Zhao,Jia You,Shilei Yin,Shufei He,Likui Feng,Jianju Li,Qingliang Zhao,Liangliang Wei
Short-chain fatty acids (SCFAs) recovery through anaerobic fermentation is a promising technology to achieve carbon–neutral in waste activated sludge (WAS) management. After 0.15 g CaO 2 /g volatile suspended solids (VSS) addition and three-cycle freezing co-pretreatments, the maximal SCFAs production of 438.5 mg COD/g VSS was achieved within 4 days fermentation, and more than 70 % of SCFAs was composed of acetate and propionate, which achieved a higher level than reported in previous studies. Mechanism explorations elucidated that co-pretreatment triggered sludge solubilization, promoting the release of biodegradable organics, providing more biodegradable substrates for SCFAs generation. Further microbial community analysis indicated that the abundances of hydrolytic microorganisms and acidogens were enriched, whereas methanogens were inhibited. Besides, environmental analysis suggested that co-pretreatment could achieve carbon reduction benefits of 0.116–0.291 ton CO 2 /ton WAS, demonstrating its huge carbon–neutral potential benefits.
研究领域:
环境工程
·
污水处理
·
生物技术
·
可持续工程
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
Waste and Biomass Valorization
·
2025
·
IF 2.8
Wang Xianhong,Li Weihua,Ma Shaoyang,Yang Tingting,Chen Zhihao,Liu Yixin,Xue Tongzhan,Dong Bo
This study investigated phosphorus release, iron reduction, and the generation of volatile fatty acids (VFAs) during the anaerobic co-fermentation of waste activated sludge (WAS) and starchy food waste (SFW). Meanwhile, the formation of vivianite crystals was compared between two different iron sources: ferric oxyhydroxide (FeOOH) and iron citrate (FeC 6 H 5 O 7 ). The results showed that when the amount of SFW added was 30%, phosphorus release increased by 3.5-5 times, and the VFAs yield reached 2857.85 mg/L. When using FeC 6 H 5 O 7 as the iron source, the production of vivianite and VFAs increased by 2 times and 5 times, respectively. Additionally, citric acid enhanced the metabolic activity of acid-producing bacteria, promoting the conversion of more substrates into VFAs. The addition of organic substrates during co-fermentation promoted the growth of hydrolytic and acidogenic bacteria, enhancing hydrolysis and acidogenesis. These changes were beneficial to the biological processes of Fe 2+ and PO 4 3− release and VFAs production. The experiment further revealed that in the organic iron source FeC 6 H 5 O 7 experimental group, the acid-producing bacterial consortium preferentially utilized tyrosine-type substrates, ultimately achieving coupling between VFAs accumulation and Fe 3+ reduction. Overall, this study provides new insights into vivianite formation and VFAs production during the co-fermentation of WAS and SFW with different iron sources, offering a potential pathway for simultaneous nutrient recovery and waste valorization. Graphical
研究领域:
环境工程
·
废物管理
·
生物资源技术
·
微生物代谢
·
营养物回收
✓ 已验证
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Shuai Zhao,Chang Hao,Linzhe Huang,Yuchen Gao,Lei Wang,Jing Lu,Yawei Shi
In this study, we aimed to elaborate the flavor profile, community structure, and functional taxa of Chinese sauerkraut ( jiangshui ), and revealed the associations between flavor profiles and core microbiota. We identified the 19 markers to characterize the regional flavor profiles by multivariate statistical analysis, and constructed the synthesis network of 19 volatile compounds. Additionally, Weissella, Schleiferactobacillus , Latilactobacillus , and Pichia were screened as biomarkers for fermented jiangshui , respectively. Neutral Community Model analysis suggested that the assembly of bacterial community was more dominated by stochastic processes, whereas deterministic factors, particularly humidity and temperature, drove the dynamic of fungal community. Furthermore, there was the commensal relationship between P. fermentans and four acid-producing bacteria. Moreover, P. fermentans , L. plantarum , and S. harbinensis played an important role in shaping the unique flavor and taste of jiangshui . This study provided the insights for understanding the mechanism of jiangshui fermentation and regulation of fermentation process.
研究领域:
食品微生物学
·
发酵技术
·
微生物生态学
·
食品科学
·
风味化学
·
宏基因组学
·
应用微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）