Effect of Geobacillus toebii GT-02 addition on composition transformations and microbial community during thermophilic fermentation of bean dregs
Chen, Xiaojia1,2,3; Wu, Chengjian4; Li, Xiang1; Wang, Chenyang1,3; Li, Qinyu1,2,3; Zhou, Peng1; Wei, Dong1,5; Shi, Jiping1,2,3,5; Zhao, Zhijun1,3
2021-10-07
发表期刊SCIENTIFIC REPORTS
ISSN2045-2322
卷号11期号:1
发表状态已发表
DOI10.1038/s41598-021-99413-7
摘要

Bean dregs can be prepared into organic fertilizer by microbial fermentation. Geobacillus toebii GT-02, which has promoting effect on bean dregs fermentation, was isolated from horse dung and it grows within a range of 40-75 degrees C and pH 6.50-9.50. The effectiveness of GT-02 addition on composition transformations and the microbial community in bean dregs thermophilic fermentation at 70 degrees C for 5 days was investigated (T1). Fermentation of bean dregs without GT-02 served as control (CK). The results showed that T1 (the germination index (GI) = 95.06%) and CK (GI = 86.42%) reached maturity (defined by GI >= 85%) on day 3 and day 5, respectively. In addition, the total nitrogen loss of T1 (18.46%) on day 3 was lower than that in CK (24.12%). After thermophilic fermentation, the total organic carbon and dry matter loss of T1 (53.51% and 54.16%) was higher than that in CK (41.72% and 42.82%). The mean microbial number in T1 was 4.94 x 10(7) CFUs/g dry matter, which was 5.37 times higher than that in CK. 16S rDNA sequencing identified Bacillus, Geobacillus and Thermobacillus as dominant in CK, while Bacillus, Ammoniibacillus and Geobacillus were dominant in T1. A canonical correspondence analysis showed that Geobacillus and Ammoniibacillus were positively correlated with the GI. Thus, thermophilic fermentation with GT-02 can promote the maturity of bean dregs, which indicated the potential application value of GT-02 in thermophilic fermentation.

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收录类别SCIE
语种英语
WOS研究方向Science & Technology - Other Topics
WOS类目Multidisciplinary Sciences
WOS记录号WOS:000706376200030
出版者NATURE PORTFOLIO
原始文献类型Article
引用统计
文献类型期刊论文
条目标识符https://kms.shanghaitech.edu.cn/handle/2MSLDSTB/128519
专题生命科学与技术学院_博士生
生命科学与技术学院_特聘教授组_史吉平组
通讯作者Zhao, Zhijun
作者单位1.Chinese Acad Sci, Shanghai Adv Res Inst, Lab Biorefinery, 99 Haike Rd, Shanghai 201210, Peoples R China;
2.ShanghaiTech Univ, Sch Life Sci & Technol, Shanghai 201210, Peoples R China;
3.Univ Chinese Acad Sci, Beijing 100049, Peoples R China;
4.Fuzhou Kaijie Foodstuff Dev Co Ltd, Fuzhou 350003, Fujian, Peoples R China;
5.Shanghai Engn Res Ctr Biotransformat Organ Solid, Shanghai 200241, Peoples R China
第一作者单位生命科学与技术学院
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Chen, Xiaojia,Wu, Chengjian,Li, Xiang,et al. Effect of Geobacillus toebii GT-02 addition on composition transformations and microbial community during thermophilic fermentation of bean dregs[J]. SCIENTIFIC REPORTS,2021,11(1).
APA Chen, Xiaojia.,Wu, Chengjian.,Li, Xiang.,Wang, Chenyang.,Li, Qinyu.,...&Zhao, Zhijun.(2021).Effect of Geobacillus toebii GT-02 addition on composition transformations and microbial community during thermophilic fermentation of bean dregs.SCIENTIFIC REPORTS,11(1).
MLA Chen, Xiaojia,et al."Effect of Geobacillus toebii GT-02 addition on composition transformations and microbial community during thermophilic fermentation of bean dregs".SCIENTIFIC REPORTS 11.1(2021).
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