几种发酵菌剂在餐厨垃圾发酵过程中的效果比较

Effects of Several Microorganism Agents during the Fermentation of Kitchen Waste

了研究餐厨垃圾制成有机肥料的发酵技术,向餐厨垃圾中分别添加发育复合菌群(EM菌剂)、酵素菌和有机废弃物发酵菌曲,通过其物理化学性质的变化比较不同发酵菌在餐厨垃圾发酵过程中的效果.结果表明,添加EM菌的餐厨垃圾发酵速度较快,其臭味在发酵第3天即消失,变成酸味,垃圾表面长出大量菌丝和菌斑;其电导率ρ在发酵第2天较高,之后逐渐降低;pH值一直处在酸性范围;水的质量分数则一直稳定在83%左右.添加酵素菌和有机废弃物发酵菌曲的餐厨垃圾分别在发酵第5天和第6天才逐渐长出菌斑,且一直有臭味,颜色逐渐变为灰色,最后出现虫蛆;前者的ρ在发酵过程中一直低于对照,后者在发酵第4～7天一直高于对照;两者的pH值一直处在中性偏碱范围.EM菌更适用于餐厨垃圾的发酵.可为餐厨垃圾的发酵技术和资源化处理研究提供参考.

It is a main way for kitchen waste to be transformed into bio-organic fertilizer by fermentation. By biofermentation, a comparative experiment was carried out to study the effects of effective microorganisms （EM）, bacterial enzymes （BE） and bacterial fermentation of organic waste （BFOW） on kitchen waste by comparing its physical and the chemical properties. The objective was to select an appropriate microorganism agent for kitchen waste. Results showed that the kitchen waste adding EM agent changed faster. It was smelled sour at the third day. A large of white mycelium and plaque appeared on the increased at the first two days and then gradually decreased. surface of waste. The electric conductivity （EC） The pH value was in the range of acidity and the moisture content of kitchen waste maintained about 83 % during fermentation processes. However, the mycelium appeared respectively until to the fifth day and the sixth day for the kitchen waste with adding BE and BFOW. Accompanied by the fumes, the color gradually changed into grey, and the worms appeared ultimately. Additionally, the EC value of the former was always lower than that of the control, and of the later was higher during the fourth day to the seventh day. The pH value of the two treatments was always in the range of neutral to slightly alkaline. It indicates that EM was benefit for the fermentation of kitchen waste.