|本期目录/Table of Contents|

[1]郑少睿 朱晓宇** 周立祥 王薪淯 顾烨.氯化钠对乳酸合成己酸效能及功能微生物群落的影响*[J].应用与环境生物学报,2019,25(06):1-14.[doi:10.19675/j.cnki.1006-687x.2019.02018]
 ZHENG Shaorui,ZHU Xiaoyu **,et al.Effects of sodium chloride on n-caproate production from lactate and the mixed microbial comm unity*[J].Chinese Journal of Applied & Environmental Biology,2019,25(06):1-14.[doi:10.19675/j.cnki.1006-687x.2019.02018]
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氯化钠对乳酸合成己酸效能及功能微生物群落的影响*()
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《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
25卷
期数:
2019年06期
页码:
1-14
栏目:
研究论文
出版日期:
2019-12-30

文章信息/Info

Title:
Effects of sodium chloride on n-caproate production from lactate and the mixed microbial comm unity*
作者:
郑少睿1;?2 朱晓宇2** 周立祥1 王薪淯2 顾烨1
1南京农业大学资源与环境科学学院 南京 210095
2中国科学院成都生物研究所 成都 610041
Author(s):
ZHENG Shaorui 1;? 2;? ZHU Xiaoyu 2**;? ZHOU Lixiang 1;? WANG Xinyu 2 & GU Ye 1
1College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing 210095, China
2Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
关键词:
氯化钠;?己酸;?乳酸;?Clostridium IV ;?混合微生物群落
Keywords:
NaCl;? n-caproate;? lactate;? Clostridium IV;? mixed microbiome
DOI:
10.19675/j.cnki.1006-687x.2019.02018
摘要:
通过批式实验研究不同浓度的NaCl(0 g/L 、2 g/L 、6 g/L 、10 g/L 、20 g/L 和30 g/L)对以梭菌属第四族(Clostridium IV )为核心的混合菌群发酵乳酸合成己酸的效能以及群落结构的影响。结果表明:随着NaCl浓度从2-10 g/L的升高,己酸合成效能呈下降趋势,而短链脂肪酸(乙酸、丙酸、丁酸和戊酸)的浓度呈上升趋势;当NaCl浓度达到20 g/L时,己酸合成停止,丙酸、丁酸和戊酸成为主要产物;当NaCl浓度达到30 g/L时,丙酸成为最主要的产物,细胞浓度和总ATP浓度显着下降。对己酸发酵菌群的多样性分析结果表明,当NaCl浓度提高至10 g/L时,在系统分类的属水平上,与产己酸相关的Clostridium IV 在整个菌群中的相对丰度由47.78%(空白)下降至35.06%(10 g/L),而另一种可能与产己酸相关的菌Pseudoramibacter比例则由0.04%上升至0.17%。NaCl浓度达到30 g/L时,与丙酸合成相关的菌Propionibacterium的相对丰度从0.006%(空白)上升至0.09%。综上所述,对于乳酸合成己酸系统来说,NaCl是一种不利的影响因素,当NaCl浓度在6 g/L及以下时,己酸菌可以保持其功能,即将乳酸主要转化为己酸;当NaCl浓度提高至10 g/L及以上时,己酸合成受到抑制。(图6 表1 参53)
Abstract:
This study explored effect of NaCl on n - caproate, medium chain carboxylate, production from lactate by Clostridium IV dominating mixed microbiome. The production and composition of fermentation products of lactate, and the microbial community were investigated at five different NaCl concentrations: 2, 6, 10, 20, and 30 g/L and at 0 g/L (control). The results showed that increasing of NaCl concentration (from 2 to 10 g/L) triggered the decrease of n-caproate production and shifted the conversion outcome from medium chain carboxylate (n-caproate) to rapid accumulation of short chain carboxylates (acetate, propionate, n-butyrate and n-valerate). NaCl concentration of 20 g/L dropped n-caproate concentration, resulting in a selective favorable to propionate, n-butyrate and n-valerate production. A further increase of NaCl concentration to 30 g/L caused propionate to be the occupied chemical, decreased cell density and activity (depending on ATP concentration) of mixed microbiome . Microbial community diversity analysis showed that , as NaCl concentration increased from 0 g/L to 10 g/L, the relative abundance of Clostridium IV in total reads dec reased from 47.78% to 35.06%. Meanwhile, another genus Pseudoramibacter which may relate to n- caproate production increased from 0.04% to 0.17%. When NaCl concentration increased to 30 g/L, t he relative abundance of propionate-producing associating bacteria, Propionibacterium, increased from 0.006% to 0.09%. In summary, NaCl is an adverse factor for reactor microbiome which producing n-caproate from lactate. When the concentration of NaCl is lower than 6 g/L, the reactor microbiome can still be able to produce n-caproate as dominating product from lactate; However, further increase of NaCl concentration will inhibit or cease n-caproate production from lactate.

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备注/Memo

备注/Memo:
收稿日期 Received: 2019-02-19 接受日期 Accepted: 2019-04-10
*国家自然科学基金面上项目(21777153)、中国科学院青年促进会项目(2017422)和中国科学院西部之光A类项目(2018XBZG_XBQNXZ_A_006)资助
**通讯作者 Corresponding authors (E-mail: zhuxy@cib.ac.cn)
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更新日期/Last Update: 2019-04-15