Nội dung được dịch bởi AI, chỉ mang tính chất tham khảo
Những hiểu biết mới về tương tác vi sinh vật và cơ chế cạnh tranh khả thi trong quá trình sản xuất hydro từ bã tequila
Tóm tắt
Nghiên cứu này nhằm mục đích mô tả cộng đồng prokaryotic và tương tác vi sinh vật khả thi liên quan đến sản xuất hydro (H2) trong quá trình lên men tối (DF), áp dụng phân tích thành phần chính (PCA) để tương quan sự thay đổi trong các biến động vận hành, hóa lý và sinh học. Với mục đích này, một thiết bị phản ứng loại bể khuấy liên tục được cho ăn bằng bã tequila đã hoạt động ở các thời gian giữ thủy lực (HRT) là 24, 18 và 12 giờ để áp dụng các tỷ lệ tải hữu cơ là 20, 36 và 54 g-COD L−1 d−1, tương ứng với các giai đoạn I, II và III. Kết quả cho thấy có sự thay đổi cao về dân số của Archaea trong quá trình DF dẫn đến sự giảm tổng số chuỗi từ 6299 xuống 99. Liên quan đến cộng đồng vi khuẩn, vi khuẩn acid lactic (LAB) chiếm ưu thế với sự phong phú tương đối đạt 57,67%, trong khi vi khuẩn sản xuất H2 (HPB) chiếm ưu thế giảm từ 25,76% xuống 21,06% trong giai đoạn III. Các cơ chế loại trừ cạnh tranh khả thi như cạnh tranh cho các chất nền, sản xuất bacteriocin và suy giảm vi chất dinh dưỡng do Archaea và vi khuẩn không sản xuất H2 (non-HPB), đặc biệt là LAB, có thể ảnh hưởng tiêu cực đến sự thống trị của HPB như Ethanoligenens harbinense và Clostridium tyrobutyricum. Kết quả là, tỷ lệ sản xuất H2 thể tích tối đa thấp (672 mL-H2 L−1 d−1) và năng suất (3,88 mol-H2 đường đồng hóa−1) đã được thu được. Tình hình toàn cầu thu được thông qua các tương quan PCA cho thấy C. tyrobutyricum đã ảnh hưởng tích cực đến năng suất mol H2 thông qua quá trình lên men butyrate sử dụng con đường butyryl-CoA:acetate CoA transferase, trong khi HPB phong phú nhất E. harbinense giảm sự phong phú tương đối của nó tại HRT ngắn nhất hướng tới sự thống trị của non-HPB. Nghiên cứu này cung cấp những hiểu biết mới về các tương tác vi sinh vật và giúp hiểu rõ hơn về hiệu suất DF trong việc sản xuất H2 từ bã tequila làm chất nền.
Từ khóa
#prokaryotic community; microbial interactions; hydrogen production; dark fermentation; tequila vinasses; principal components analysisTài liệu tham khảo
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