L-半胱氨酸对暗发酵产氢的促进作用
- L-cysteine Stimulated Hydrogen Production Process of Dark Fermentation
- 基金项目：江苏省环境工程重点实验室开放课题(No.ZX2022005)
- 摘要：为提高暗发酵产氢效率，本研究考察了L-半胱氨酸对暗发酵产氢的影响，并从代谢途径转移、电子平衡和全反应方程式计算及胞外聚合物的变化等方面阐述了L-半胱氨酸对暗发酵产氢的强化机制。结果表明，当L-半胱氨酸含量为200 mg/L时，氢气产量高达124.79 mL，约为空白组的1.28倍。主要因为L-半胱氨酸的加入改变了微生物的代谢途径，使其从乙酸途径向丁酸途径转化。此外，添加L-半胱氨酸后，三维荧光区域IV中可溶性微生物副产物荧光强度降低，推测可能是被微生物利用进一步产氢。本研究表明，L-半胱氨酸是经济可行的还原剂，对暗发酵产氢具有较好的促进效果，未来有实现工业化应用的前景。
- Abstract：To enhance the efficiency of dark fermentation hydrogen production, this research study investigated the effects of L-cysteine on dark fermentation and analyzed its enhanced mechanism from the perspectives of metabolic pathways, electron balance, overall reaction equation calculation and extracellular polymeric substance changes. When the L-cysteine was 200 mg/L, the hydrogen yield reached 124.79 mL, approximately 1.28 times that of the blank group. L-cysteine changes the microbial metabolic pathway, making it transform from acetic acid pathway to butyric acid pathway. Additionally, the fluorescence intensity of soluble microbial byproducts in region IV was decreased, which may be used by microorganisms for further hydrogen production. This paper demonstrates that L-cysteine is a commercially viable reducing agent with significant positive impact on dark fermentation hydrogen production and holds promising potential for future industrial applications.
