Abstract
The massive yield and putrefactive nature of Chinese cabbage waste inevitably threatens human and environmental health. Here, anaerobic fermentation technology featuring citric acid additions and high-throughput sequencing technology were performed to assist in the clean recycling of Chinese cabbage waste and reveal the related underlying microbiological mechanisms. The results demonstrated that citric acid additions lowered the pH value (3.89 vs. 4.06) and induced a 20.03% reduction in ammonia-N content, a 341.95% increase in acetic acid production and a 24.09% increase in water-soluble carbohydrate content during the anaerobic period. Moreover, high additive concentrations of citric acid (1.11% dry matter) inhibited pH enhancement (4.07 vs. 4.67), organic acid degradation, spoilage microorganism resuscitation, and ammonia-N formation after 9 days of aerobic exposure. Microbiologically, a 4.06%–10.46% increase in Lactobacillus abundance, 44.06%–84.10% decrease in Leuconostoc abundance and 55.78%–65.86% decrease in Sphingomonas abundance were found in the groups treated with citric acid during the anaerobic period. Moreover, high additive concentrations of citric acid (1.11% dry matter) reduced Naumovozyma and Lactobacillus abundances during aerobic exposure, which were the spoilage-induced microbes indicated by redundancy analysis. In addition, a shift in microbiome equilibrium and a small, simple and competition-enhanced microbiome were induced by citric acid addition, indicating the important role of the interactions between the microbes. Collectively, the present study suggested that citric acid addition at a concentration of 1.11% dry matter improves the clean recycling of Chinese cabbage waste, and the effect of citric acid on aerobic stability is dependent on the concentration, which is linked to variations in the microbiome.
Published Version
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