The Effects of Different Temperatures on Microorganisms, Physicochemical Properties, and Odor Profile in Aquaculture Wastewater Fermentation

With the development of the aquaculture industry, the issue of aquaculture wastewater has become increasingly severe, and wastewater treatment and resource utilization have become critical research directions. This study explores the effects of fermentation temperature on the fermentation aroma, nitrogen, and phosphorus nutrient levels, and their relationships with key microorganisms in aquaculture wastewater fermentation. Using sensory evaluations, water quality testing, and high‐throughput sequencing, the study analyzes the changes in water quality indicators, and the microbial community structure of aquaculture wastewater fermentation broths. The results indicated that fermentation temperature significantly impacts both the aroma and nitrogen/phosphorus nutrient levels in the fermentation broth. Moreover, the dominant microbial genera differ under different fermentation temperatures. At 15°C, the genus Debaryomyces was the most dominant, comprising 68.72%, while Sporolactobacillus dominated at 30°C (57.50%) and 40°C (61.82%). These findings reveal the impact of varying temperatures on the dominant microorganisms in aquaculture wastewater fermentation and provide a preliminary analysis of the correlations between dominant microorganisms, fermentation aroma, and nitrogen/phosphorus nutrient levels. This study offers valuable insights for improving aquaculture wastewater fermentation technology, and the screening of fermentation microorganisms.