基于微生物技术的厨余垃圾资源化研究

Study on the Re-utilization of Food Wastes Based on Microbial Technique

针对厨余垃圾营养元素丰富、有害物质少,既易于专门收集又易于发酵的特点,提出了厨余垃圾资源化处理技术的工艺流程.通过生物发酵处理技术,实现了厨余垃圾循环再利用.潲水经过液态发酵得到菌体蛋白14.4 g/L,潲水中的COD、NH_3-N等均可被降解,转化为菌体生长所需营养成分.潲水的COD由32 300 mg/L降低到7 100 mg/L,去除率达78%.潲水的液态发酵在获得菌体蛋白的同时避免了潲水直接排放而污染水体,并且从源头上杜绝了潲水油(即地沟油)的产生.泔脚经过固态发酵,产品的粗蛋白含量由原来的22.75%提高到45.06%.经该工艺处理的厨余垃圾可全部实现无害化并且创造了经济效益.

The traditional food wastes treatment process such as landfilling or incineration easily produced the highly organic and toxic loads. In food wastes, the nutrient components is abundant, the harmful components is little. The objective of this work is to develop a new technique to produce the animal feed by changing the composition of food wastes. The biological fermentation method was employed and some effect factors were investigated under the liquid-state and solid-state fermentation by using raw food waste. The results showed that in liquid-state fermentation experiment,COD were reduced from 32 300 mg/L to 7 100 mg/L,its removal efficiency reached 78 %. In the solid-state fermentation experiment, the crude protein content was increased from 22.75 ; to 45. 06 %, the eonvertion rate was 58.93%. These findings suggested that nutrient level of the food wastes could be effectively enhanced and its toxicity could be reduced in fermenting treatment process.