发酵
红霉素
无氧运动
化学
食品科学
降级(电信)
生物化学
抗生素
生物
生理学
电信
计算机科学
作者
Yanan Yin,Tao Zhang,Shijun He,Jianlong Wang
标识
DOI:10.1016/j.biortech.2023.129691
摘要
High resistance of erythromycin has been the key factor restricting the disposal of erythromycin fermentation residues (EFR). Considering the high sensitivity of erythromycin to acidic conditions, anaerobic fermentation may be a good approach for EFR treatment, through which pH decreases along with the volatile fatty acids (VFA) accumulation. This study firstly explored the EFR treatment by combined thermal pretreatment and anaerobic fermentation. Results showed that thermal pretreatment and anaerobic fermentation exhibited a synergistic effect on erythromycin removal. Erythromycin concentration decreased to 20.0 mg/L with the maximum removal rate of 60.0%, which was 140% and 71.4% higher than erythromycin removal by sole thermal pretreatment and anaerobic fermentation. Thermal pretreatment induced the increased VFA production by 22.3% with the highest VFA concentration of 5325.4 mg/L. Microbial analysis shows that thermal pretreatment stimulated erythromycin degradation and VFA production by increasing the microbial diversity and enriching the functional enzymes involved in acetate-producing pathways.
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