食品与发酵工业 >

2026 , Vol. 52 >Issue 10: 191 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043954

研究报告

果蔬垃圾酵素发酵过程中的微生物多样性及代谢产物差异

  • 蒋娟 ,
  • 龙云川 ,
  • 王龙燕 ,
  • 万合锋 ,
  • 胡菁
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  • 1(贵州科学院 贵州省生物研究所,贵州 贵阳,550009)
    2(贵州大学 资源与环境工程学院,贵州 贵阳,550025)
第一作者:硕士,副研究员(龙云川副研究员为通信作者,E-mail:sculyc@163.com)

收稿日期: 2025-07-21

  修回日期: 2025-10-19

  网络出版日期: 2026-06-15

基金资助

贵州省科技计划项目(黔科合支撑[2022]一般218);贵州省生物研究所人才团队项目(QSS2024001);四川省区域创新合作项目(2024YFHZ0195)

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Microbial diversity and metabolites variations in fermentation process of garbage enzyme

  • JIANG Juan ,
  • LONG Yunchuan ,
  • WANG Longyan ,
  • WAN Hefeng ,
  • HU Jing
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  • 1(Guizhou Institute of Biology, Guizhou Academy of Sciences, Guiyang 550009, China)
    2(College of Resources and Environmental Engineering, Guizhou University, Guiyang 550025, China)

Received date: 2025-07-21

  Revised date: 2025-10-19

  Online published: 2026-06-15

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摘要

垃圾酵素的发酵过程涉及多种微生物参与以及代谢产物变化,与其功能息息相关。为探究果蔬垃圾酵素发酵过程中的微生物组成及代谢产物差异,以8种果蔬废弃物为原料制备的垃圾酵素为对象,采用高通量测序和非靶向代谢组学技术分析了不同发酵时间垃圾酵素液中的微生物组成、差异代谢物、代谢通路富集等变化。结果表明,垃圾酵素富含蛋白质、总酚、酶等多种活性成分。发酵期间细菌以乳杆菌属、醋杆菌属为主;真菌则是毕赤酵母属、哈萨克斯坦酵母属等酵母菌为优势菌。发酵过程中共产生11类565种显著差异代谢产物,脂类和类脂分子占比最大(35.79%),有机酸及其衍生物表达量呈上升变化。具有较高富集率(＞0.1)和显著性(P＜0.05)的差异物代谢途径有11个,其中类黄酮生物合成、苯丙烷生物合成、黄酮和黄酮醇生物合成、癌症的胆碱代谢的富集最为显著(P＜0.001),而发酵时间对类黄酮生物合成、黄酮和黄酮醇生物合成等有显著影响,同时发酵3个月时也会涉及疾病方面的代谢途径。垃圾酵素中的微生物群落、酶、酚类、黄酮类等代谢物与其抑菌、抗胁迫等功能息息相关。该研究加深了对垃圾酵素的功能成分的了解,为进一步研究垃圾酵素在实际环境应用中提供了理论依据。

关键词： 果蔬垃圾; 酵素; 发酵; 微生物组成; 代谢产物

本文引用格式

蒋娟 , 龙云川 , 王龙燕 , 万合锋 , 胡菁 . 果蔬垃圾酵素发酵过程中的微生物多样性及代谢产物差异[J]. 食品与发酵工业, 2026 , 52(10) : 191 -200 . DOI: 10.13995/j.cnki.11-1802/ts.043954

Abstract

The fermentation process of garbage enzyme encompasses the involvement of diverse microorganisms and alterations in metabolic products.These factors are intrinsically linked to its functions.To explore the disparities in microbial composition and metabolic products during the fermentation of fruit and vegetable waste, high-throughput sequencing and non-targeted metabolomics techniques were employed to analyze the microbial composition, differential metabolites, and metabolic pathway enrichment within the waste enzyme liquid at different fermentation time.Results showed that the garbage enzyme was abundant in proteins, total phenols, enzymes, and other bioactive components.Lactobacillus and Acetobacter were the dominant bacteria, while the predominant fungi were Pichia and Kazachstania during the fermentation.A total of 565 significantly different metabolites were generated during the fermentation process, which were categorized into 11 classes.Lipids and lipid-like molecules constituted the largest proportion (35.79%), and the expression levels of organic acids and their derivatives increased.There were 11 differential metabolic pathways with a high enrichment rate (>0.1) and statistical significance (P<0.05).Among these, flavonoid biosynthesis, phenylpropane biosynthesis, flavonoid and flavonol biosynthesis, and choline metabolism in cancer were particularly notable (P<0.001).The fermentation time exerted a significant influence on flavonoid biosynthesis, flavone, and flavonol biosynthesis, etc.Additionally, when fermented for three months, the process also engaged disease-related metabolic pathways.The microbial community, enzymes, phenols, flavonoids, and other metabolites in the waste enzymes are closely intertwined with their antibacterial and anti-stress functions.This study deepened the understanding of the functional components of garbage enzymes and provided a theoretical foundation for further exploration of the application of garbage enzymes in the practical environment.

Key words： fruit and vegetable waste; garbage enzymes; fermentation; microbial composition; metabolites

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