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厭氧發酵過程pH對微生物多樣性和產物分布的影響
摘要： 采用PCR-DGGE技術,研究了不同pH條件下蔬菜類有機垃圾厭氧發酵過程中的微生物多樣性,探討了微生物群落結構與發酵產物分布的關系.Shannon指數分析表明,pH=7和pH=8時的微生物多樣性較高,隨時間變化規律相似,而pH=5時的微生物多樣性較低.UPGMA聚類分析和PCA分析結果也表明,pH=7和pH=8時的微生物群落結構相似,pH=5與之顯著不同.在不同pH條件下的優勢菌屬都是乳酸細菌和梭菌.微生物多樣性的變化與發酵產物分布具有一定相關性,pH通過影響微生物群落結構的變化最終影響發酵產物的分布.圖4表2參27 Abstract： pH is the prominent parameter influencing the product distribution of anaerobic fermentation where bacteria play a key role. To estimate the effect of pH (5, 7 and 8) on bacterial diversity and correlation between product distribution and bacterial community structure during the fermentation of vegetable waste, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR -DGGE) was applied. Three statistical methods were used to analyze the DGGE profiles. Shannon diversity index revealed that the bacterial diversity at pH = 5 was a bit lower than that at pH = 7 or pH = 8. Dendrograms calculated with unweighted pair group method with arithmetic mean (UPGMA) indicated a close similarity of bacterial communities between pH = 7 and pH = 8, while the bacterial community at pH = 5 differed. Analysis based on primary component analysis (PCA)presented a consistent conclusion but more detailed with information about bacterial evolution. According to the results of sequencing, lactic acid bacteria and Clostridium sp. were predominant at all pH values. Bacterial community during fermentation was materially influenced by pH which finally caused the diverse product distributions of fermentation. Fig 4, Tab 2, Ref 27 作 者： 葉凝芳 何品晶 呂凡 邵立明 YE Ningfang HE Pinjing L(U) Fan SHAO Liming 作者單位： 同濟大學污染控制與資源化研究國家重點實驗室,上海,200092 期 刊： 應用與環境生物學報 ISTICPKU Journal： CHINESE JOURNAL OF APPLIED & ENVIRONMENTAL BIOLOGY 年，卷(期)： 2007, 13(2) 分類號： X172 X705 關鍵詞： 微生物多樣性 pH 厭氧發酵 發酵產物分布 變性梯度凝膠電泳 Keywords： microbial diversity pH anaerobic fermentation product distribution denaturing gradient gel electrophoresis【厭氧發酵過程pH對微生物多樣性和產物分布的影響】相關文章：
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