多粘芽孢杆菌发酵厨余物的初步研究

The preliminary research on Bacillus polymyxa fermentation of kitchen residue

通过正交实验和凯氏定氮法,探究多粘芽孢杆菌发酵厨余物的蛋白产量,从而得到培养基最佳配方。研究表明,(NH4)2SO4可以明显提高厨余物中蛋白含量。地衣芽孢杆菌发酵厨余物培养基的最佳配比为:20 g厨余物、10%玉米粉、0.5%(NH4)2SO4、0.01%MgSO4、0.2%K2HPO4、0%CaCO3、0.1%多粘芽孢杆菌,37℃下培养48 h。

By the orthogonal experiment and kjeldahl determination, we explore protein content that Bacillus polymyxa ferment kitchen residue, and get the best ratio of medium. The research showed that：（NH4）2SO4 can improve protein content in the kitchen residue. Bacillus polymyxa ferment kitchen residue medium to get the optimal proportion： kitchen residue 20 g, corn meal 10%,（NH4）2SO4 0.5%, MgSO40.01%, K2HPO4 0.2%, CaCO3 0%, Bacillus polymyxa 0.1%. They culture at 37 ℃ for 48 h.