Linking microbial community structure and product spectrum of rice straw fermentation with undefined mixed culture

1st International Global on Renewable Energy and Development

Ai, Binling^1 ; Chi, Xue^2 ; Meng, Jia^2 ; Sheng, Zhanwu^1 ; Zheng, Lili^1 ; Zheng, Xiaoyan^1 ; Li, Jianzheng^2

Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou

570102, China^1

State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin

150090, China^2

关键词: Batch fermentation;    Cellulolytic enzyme;    Community structures;    Enrichment culture;    Lignocellulosic biomass;    Microbial community structures;    Pig manure compost;    Preparation method;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/100/1/012088/pdf
DOI  :  10.1088/1755-1315/100/1/012088

来源: IOP

【 摘 要 】

Undefined mixed culture-based fermentation is an alternative strategy for biofuels and bioproducts production from lignocellulosic biomass without supplementary cellulolytic enzymes. Mixed culture produces mixed carboxylates. To estimate the relationship between microbial community structure and product spectrum, carboxylate production was initiated by mixed cultures with different microbial community structure. All the inoculum cultures were derived from the same enrichment culture from the combination of cattle manure, pig manure compost, corn field soil and rotten wood. Due to the differences in the preparation method and culture time, the inoculum cultures for batch fermentation had high similarity in microbial community structure, while the community structure of each inoculum culture for repeated batch fermentation differed from that of another. The inoculum cultures with similar community structure led to a similar product spectrum. In batch fermentation, the selectivity of main product butyric acid stabilized around 76%. The inoculum cultures with different community structures resulted in different product spectra. In repeated batch fermentation, the butyric acid content gradually decreased to 27%, and the by-product acetic acid content steadily increased to 56%. The other by-products including propionic, valeric and caproic acids were also increased. It is deduced that keeping the microbial community structure stable makes the basic and key precondition for steady production of specific carboxylic acid with undefined mixed culture.