| 摘要: |
| 【目的】研究瘤胃微生物对醋糟水解的促进作用及其机制，为醋糟资源化利用提供技术支持。【方法】以醋糟（VR）和新鲜牛瘤胃液（RF）为材料，在厌氧发酵瓶中开展水解试验。分别设置不加瘤胃液处理（对照，CK）和添加5%，10%，15%，20%（体积分数）RF处理（分别记为VR＋5%RF、VR＋10%RF、VR＋15%RF和VR＋20%RF），置于37 ℃恒温度振荡器中厌氧水解10 d。试验结束后回收醋糟，测定其质量，计算VR降解率；水解0，2，4，6，8，10 d，取上清液，检测水溶性多糖质量浓度；水解第4天抽取水解液，测定木聚糖酶和羧甲基纤维素酶的活性；水解第6天，取样检测微生物群落结构变化；试验结束后测定醋糟中的中性洗涤纤维（NDF）、酸性洗涤纤维（ADF）、酸性洗涤木质素（ADL）、纤维素、半纤维和木质素含量及其相关官能团的变化，探索瘤胃液对醋糟水解的促进效果。【结果】添加瘤胃液可显著促进VR水解，其中VR＋15%RF组的水解效果最优，其VR降解率最高达48.1%，水溶性多糖质量浓度高达（1 036.72±11.73） mg/L，木聚糖酶活性为（98.74±2.73） U，羧甲基纤维素酶活性为（113.42±11.34） U。对水解后VR中的木质纤维素组成及结构分析结果表明，添加瘤胃液处理中NDF、ADF、ADL、纤维素、半纤维素和木质素含量均显著低于CK组，其中以VR＋15%RF组最低，其各指标较CK组分别下降了41.28%，25.83%，8.25%，39.07%，70.19%和32.59%，与木质素和纤维素相关的特征官能团减少，特征吸收峰透射率降低。水解体系微生物群落结构分析结果表明，VR＋15%RF组拟杆菌、瘤胃球菌以及普雷沃氏菌等菌属的相对丰度较高，分别达11.72%,4.37%和2.32%，在瘤胃微生物促进醋糟水解方面发挥了重要作用。【结论】瘤胃微生物可显著促进醋糟的水解，这种促进作用是多种水解酶和功能微生物协同作用的结果。 |
| 关键词: 瘤胃微生物 醋糟水解 木质纤维素 资源化利用 |
| DOI：10.13207/j.cnki.jnwafu.2025.10.002 |
| 分类号: |
| 基金项目:山西省基础研究计划青年项目（202203021222280）；山西省高校科技创新项目（2022L549） |
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| Preliminary study of rumen microbes on the hydrolysis promotion of vinegar residue and its underlying mechanisms |
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DUAN Yanqing, WU Shaobo, NING Shuyun, SU Saisai, YU Xiaoyan, YANG Kun
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Department of Environmental and Safety Engineering,Taiyuan Institute of Technology,Taiyuan,Shanxi 030008,China
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| Abstract: |
| 【Objective】This study aimed to investigate the promotion of rumen microbe on hydrolysis of vinegar residue hydrolysis and the underlying mechanisms,to provide technical support for its resource utilization.【Method】Hydrolysis experiments were conducted in anaerobic fermentation flasks with vinegar residue (VR) and fresh rumen fluid (RF) as materials.Five treatments were set:a control group (CK) without RF addition and four experimental groups with RF additions at 5%,10%,15%,20% (volume fraction),designated as VR+5%RF,VR+10%RF,VR+15%RF,and VR+20%RF,respectively.All treatments were subjected to anaerobic hydrolysis in a constant temperature oscillator at 37 ℃ for 10 days.Following hydrolysis,VR was collected for mass determination and degradation rate calculation.The concentrations of water-soluble polysaccharide in the hydrolysis supernatant were detected at 0,2,4,6,8,10 days,respectively.Xylanase and carboxymethyl cellulase activities were measured on day 4,and samples were collected to detect the changes in microbial community structure on day 6.Post-hydrolysis vinegar residue was analyzed for lignocellulose composition and the changes of related functional groups including neutral detergent fiber (NDF),acid detergent fiber (ADF),acid detergent lignin (ADL),cellulose,hemicellulose,and lignin contents,to explore the promoting effect of rumen fluid on the hydrolysis of vinegar residues.【Result】The addition of rumen fluid significantly promoted VR hydrolysis.The VR＋15%RF group exhibited the highest hydrolysis efficiency,achieving a VR degradation rate of up to 48.1% and a water-soluble polysaccharide concentration of up to (1 036.72±11.73) mg/L,with xylanase activity of (98.74±2.73) U and carboxymethyl cellulase activity of (113.42±11.34) U.Furthermore,the changes of lignocellulose composition and characteristic functional groups demonstrated significantly lower contents of ADF,NDF,ADL,cellulose,hemicellulose,and lignin in groups with rumen fluid compared to CK.The VR＋15%RF group exhibited the lowest lignocellulose content,with NDF,ADF,ADL,cellulose,hemicellulose and lignin significantly decreased by 41.28%,25.83%,8.25%,39.07%,70.19% and 32.59% respectively compared to CK.The characteristic functional groups associated with lignin and cellulose were reduced,accompanied by a decrease in transmissivity.The Microbial community structure analysis further verified the high relative abundances of enriched cellulose degrading genera in VR＋15%RF group,including Bacteroidales (11.72%),Ruminococcus (4.37%) and Prevotella (2.32%),which played a pivotal role in enhancing vinegar residue hydrolysis through rumen microbes.【Conclusion】The addition of rumen microbes could significantly promoted vinegar residue hydrolysis,which was the result of the synergistic action of various hydrolases and functional microorganisms. |
| Key words: rumen microorganism vinegar residue hydrolysis lignocellulose resource utilization |
