镁离子调控餐厨垃圾发酵产乳酸效能及机理研究

李越; 张文娟; 杜宗海; 李原; 陈越纪; 郭怡; 徐先宝

doi:10.13205/j.hjgc.202605019

镁离子调控餐厨垃圾发酵产乳酸效能及机理研究

doi: 10.13205/j.hjgc.202605019

1. 上海工程技术大学化学化工学院, 上海 201620;
2. 东华大学环境科学与工程学院, 上海 201620

基金项目:

上海市青年科技英才扬帆计划资助（21YF1415600）

详细信息

作者简介:
李越(1999—),女,硕士研究生,主要研究方向为固废处理与资源化。lyly990926@163.com

通讯作者:
张文娟,实验师,硕士生导师,主要研究方向为固废处理与资源化。zhwenjuan@sues.edu.cn

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出版历程
- 收稿日期: 2025-06-30
- 网络出版日期: 2026-06-06

Efficacy and mechanism of lactic acid production from food waste fermentation regulated by magnesium ions

1. College of Chemistry and Chemical Engineering, Shanghai University of Engineering Science, Shanghai 201620, China;
2. College of Environmental Science and Engineering, Donghua University, Shanghai 201620, China

摘要

摘要: 采用餐厨垃圾作为发酵基质可以有效降低乳酸工业化生产的基质成本，垃圾渗滤液其与协同发酵更能促进产乳酸，然而渗滤液中的镁离子对乳酸发酵产量、代谢过程、关键功能菌群等的影响尚不清晰，仍需进一步探究。研究以餐厨垃圾为底物，探讨了外加适量镁离子对发酵产乳酸的影响。结果表明：镁离子的最佳投加量为750 mg/L，此时乳酸产量和L-乳酸光学活性分别可达（37.4±0.5） g/L（以COD计）和（96.3±0.9）%。机理研究表明：镁离子的加入可以加速底物溶出，显著提升α-葡萄糖苷酶、淀粉酶、蛋白酶等关键水解酶活性和产L-乳酸酶的相对活性，从而提高水解速率和产乳酸的速率；同时消耗乳酸的酶相对活性降低，减缓了乳酸消耗速率。此外，当镁离子对投加量为750 mg/L时，只产L-乳酸的肠球菌属和链球菌属相对丰度分别为65.0%（Blank组的2.2倍）和18.7%（Blank组的37.8%），总相对丰度达到83.7%，提高了乳酸产量及L-乳酸光学活性。最后，代谢通路预测和功能基因进一步揭示，镁离子的加入可以提高碳水化合物代谢通路相对丰度和乳酸脱氢酶的编码基因的相对丰度。研究可为餐厨垃圾的资源化利用提供技术支撑。
- 餐厨垃圾 /
- 发酵 /
- 镁离子 /
- 乳酸 /
- 代谢
Abstract: The utilization of food waste as a fermentation substrate can effectively reduce the substrate cost of lactic acid production industrialization， and the synergistic fermentation of leachate could promote the production of lactic acid. However， the effect of magnesium ions in leachate on lactic acid production during fermentation， on metabolic processes， and on key functional bacterial communities remain unclear and require further exploration. This article explored the effect of adding an appropriate amount of magnesium ions on lactic acid fermentation when food waste was used as the substrate. The results showed that the optimal dosage of magnesium ion concentration was 750 mg/L， and the lactate yield and L-lactic acid optical activity respectively reached （37.4±0.5） g COD/L and （96.3±0.9）%. Mechanistic studies revealed that the addition of magnesium ions could accelerate substrate dissolution， significantly enhance the activity of key hydrolytic enzymes （α-glucosidase， amylase， and protease） and L-lactic acid producing enzymes， and increase both the hydrolysis rate and the lactate production rate. Simultaneously， the relative activity of lactate-consuming enzymes decreases， slowing down the rate of lactate consumption. When the magnesium ion dosage was 750 mg/L， the relative abundance of Enterococcus and Streptococcus was 65.0%（2.2 times that of the Blank group） and 18.7% （37.8% of the Bank group）， respectively. But the total relative abundance reached 83.7%， which increased lactate production and L-lactic acid optical activity. Finally， metabolic pathway prediction and functional genes further revealed that the addition of magnesium ions can increase the relative abundance of carbohydrate metabolic pathways and genes encoding lactate dehydrogenase. This study can provide technical support for the resource utilization of food waste.
- food waste /
- fermentation /
- magnesium ion /
- lactic acid /
- metabolism

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