Aeration promotes Proteobacteria over Firmicutes in macerated food waste, resulting in superior anaerobic digestion efficiency.

IF 2.2 4区生物学 Q3 MICROBIOLOGY Fems Microbiology Letters Pub Date : 2025-01-10 DOI:10.1093/femsle/fnaf001

Linjie Tang, Mike Manefield

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Abstract

Aeration is a common pretreatment method to enhance biogas production via anaerobic digestion of waste organic feedstocks such as unused food. While impacts on downstream anaerobic digestion have been intensively investigated, the consequence of aeration on the microbial community in food waste has not been characterized. Food waste has a low pH resulting from the dominance of lactic acid bacteria within the Firmicutes phylum. This excludes other phylotypes with a higher potential to hydrolyse complex biopolymers in food waste. In this study, we reveal that aeration of macerated food waste results in a dramatic shift away from Firmicutes towards dominance of Proteobacteria that are better known for extracellular enzyme production. Given that hydrolysis is the rate limiting step in anaerobic digestion, this explains why aeration improves the efficiency of biogas production from food waste. The discovery that Proteobacteria dominate microbial communities in aerated food waste opens up opportunities to manipulate extracellular enzyme production through gene expression mechanisms common among Proteobacteria such as quorum sensing.

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在浸泡过的食物垃圾中，曝气可以促进变形杆菌而不是厚壁菌，从而产生优越的厌氧消化效率。

曝气是一种常用的预处理方法，通过厌氧消化废有机原料（如未使用的食物）来提高沼气产量。虽然对下游厌氧消化的影响已经得到了深入的研究，但曝气对食物垃圾中微生物群落的影响尚未得到表征。由于厚壁菌门中乳酸菌占主导地位，食物垃圾的pH值较低。这排除了在食物垃圾中具有更高水解复杂生物聚合物潜力的其他种型。在这项研究中，我们揭示了浸泡食物垃圾的曝气导致从厚壁菌门向以胞外酶生产而闻名的变形菌门的主导地位的巨大转变。鉴于水解是厌氧消化的限速步骤，这就解释了为什么曝气可以提高食物垃圾产生沼气的效率。变形菌属在曝气食物垃圾中占主导地位的微生物群落的发现，为通过变形菌属中常见的基因表达机制（如群体感应）操纵胞外酶生产提供了机会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Fems Microbiology Letters 生物-微生物学

CiteScore

4.30

自引率

0.00%

发文量

112

审稿时长

1.9 months

期刊介绍： FEMS Microbiology Letters gives priority to concise papers that merit rapid publication by virtue of their originality, general interest and contribution to new developments in microbiology. All aspects of microbiology, including virology, are covered. 2019 Impact Factor: 1.987, Journal Citation Reports (Source Clarivate, 2020) Ranking: 98/135 (Microbiology) The journal is divided into eight Sections: Physiology and Biochemistry (including genetics, molecular biology and ‘omic’ studies) Food Microbiology (from food production and biotechnology to spoilage and food borne pathogens) Biotechnology and Synthetic Biology Pathogens and Pathogenicity (including medical, veterinary, plant and insect pathogens – particularly those relating to food security – with the exception of viruses) Environmental Microbiology (including ecophysiology, ecogenomics and meta-omic studies) Virology (viruses infecting any organism, including Bacteria and Archaea) Taxonomy and Systematics (for publication of novel taxa, taxonomic reclassifications and reviews of a taxonomic nature) Professional Development (including education, training, CPD, research assessment frameworks, research and publication metrics, best-practice, careers and history of microbiology) If you are unsure which Section is most appropriate for your manuscript, for example in the case of transdisciplinary studies, we recommend that you contact the Editor-In-Chief by email prior to submission. Our scope includes any type of microorganism - all members of the Bacteria and the Archaea and microbial members of the Eukarya (yeasts, filamentous fungi, microbial algae, protozoa, oomycetes, myxomycetes, etc.) as well as all viruses.