厭氧發(fā)酵過(guò)程pH對(duì)微生物多樣性和產(chǎn)物分布的影響

摘要： 采用PCR-DGGE技術(shù),研究了不同pH條件下蔬菜類有機(jī)垃圾厭氧發(fā)酵過(guò)程中的微生物多樣性,探討了微生物群落結(jié)構(gòu)與發(fā)酵產(chǎn)物分布的關(guān)系.Shannon指數(shù)分析表明,pH=7和pH=8時(shí)的微生物多樣性較高,隨時(shí)間變化規(guī)律相似,而pH=5時(shí)的微生物多樣性較低.UPGMA聚類分析和PCA分析結(jié)果也表明,pH=7和pH=8時(shí)的微生物群落結(jié)構(gòu)相似,pH=5與之顯著不同.在不同pH條件下的優(yōu)勢(shì)菌屬都是乳酸細(xì)菌和梭菌.微生物多樣性的變化與發(fā)酵產(chǎn)物分布具有一定相關(guān)性,pH通過(guò)影響微生物群落結(jié)構(gòu)的變化最終影響發(fā)酵產(chǎn)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(jì)大學(xué)污染控制與資源化研究國(guó)家重點(diǎn)實(shí)驗(yàn)室,上海,200092  期 刊： 應(yīng)用與環(huán)境生物學(xué)報(bào)  ISTICPKU   Journal： CHINESE JOURNAL OF APPLIED & ENVIRONMENTAL BIOLOGY  年，卷(期)： 2007, 13(2)  分類號(hào)： X172 X705  關(guān)鍵詞： 微生物多樣性    pH    厭氧發(fā)酵    發(fā)酵產(chǎn)物分布    變性梯度凝膠電泳    Keywords： microbial diversity    pH    anaerobic fermentation    product distribution    denaturing gradient gel electrophoresis   

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