Amino Acid Configuration Affects Volatile Fatty Acid Production during Proteinaceous Waste Valorization: Chemotaxis, Quorum Sensing, and Metabolism

During proteinaceous waste valorization to produce volatile fatty acids (VFAs), protein needs to be hydrolyzed to amino acids (AAs), but the effects of the configuration of AAs on their biotransformation and VFA production have not been investigated. In this study, more residual D-AAs than their corresponding L-AAs were observed after VFAs were produced from kitchen waste in a pilot-scale bioreactor. For all AAs investigated, the VFA production from D-AAs was lower than that from corresponding L-AAs. The metagenomics and metaproteomics analyses revealed that the L-AA fermentation system exhibited greater bacterial chemotaxis and quorum sensing (QS) than D-AAs, which benefited the establishment of functional microorganisms (such as Clostridium, Sedimentibacter, and Peptoclostridium) and expression of functional proteins (e.g., substrate transportation cofactors, L-AA dehydrogenase, and acidogenic proteins). In addition, D-AAs need to be racemized to L-AAs before being metabolized, and the difference of VFA production between D-AAs and L-AAs decreased with the increase of racemization activity. The findings of the AA configuration affecting bacterial chemotaxis and QS, which altered microorganism communities and functional protein expression, provided a new insight into the reasons for higher L-AA metabolism than D-AAs and more D-AAs left during VFA production from proteinaceous wastes.

Automated summary

The study found that during the production of VFAs from proteinaceous wastes, D-AAs are more likely to remain than L-AAs, and VFAs produced from D-AAs are lower. L-AAs exhibit greater bacterial chemotaxis and quorum sensing, which benefits the establishment of functional microorganisms and expression of functional proteins.