In this study, the effects of fermentation pH and redox potential on the performance of the lactate platform were comprehensively evaluated. The results indicated that the type of acidogenic fermentation was influenced by redox potential, while pH was correlated with volatile fatty acid yield. The highest propionate yield was achieved under anaerobic conditions at a pH of9, with the dominant genus Serpentinicella producing propionate through the acrylate pathway. The highest acetate yield was produced under facultative conditions at a pH of 6. This production was primarily facilitated by the dominant genera unclassified_f__Enterobacteriaceae and Desulfovibrio, which exhibited significant upregulation of the expression of related genes. Furthermore, ecological processes were employed to establish the relationship between environmental factors and microbial communities. This study emphasized the process of converting lactate into volatile fatty acid, providing a theoretical basis for future strategies aimed at regulating targeted acid production.

中文翻译：

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混合培养发酵中基于乳酸平台的靶向挥发性脂肪酸生产：碳转化和微生物代谢特性的见解


本研究全面评价了发酵 pH 值和氧化还原电位对乳酸平台性能的影响。结果表明，产酸发酵的类型受氧化还原电位的影响，而 pH 值与挥发性脂肪酸产量相关。在 pH 值为 9 的厌氧条件下实现了最高的丙酸盐产量，优势属 Serpentinicella 通过丙烯酸酯途径产生丙酸盐。在 pH 值为 6 的兼性条件下产生最高的乙酸盐产量。这种产生主要由显性属 unclassified_f__Enterobacteriaceae 和 Desulfovibrio 促进，它们表现出相关基因表达的显着上调。此外，采用生态过程来建立环境因素与微生物群落之间的关系。本研究强调了乳酸转化为挥发性脂肪酸的过程，为未来旨在调节靶向酸产生的策略提供了理论基础。