餐厨垃圾营养复配及其在复合微生物菌剂作用下的好氧降解

THE AEROBIC DEGRADATION OF NUTRITIONAL COMPLEXED KITCHEN WASTE BY MIXED MICROBIAL FLORA

针对餐厨垃圾自身特点,选用花生壳、香蕉皮对餐厨垃圾进行复配以改善其营养结构,并通过微生物强化其好氧降解。对餐厨垃圾降解菌剂CCJ-Bac-1进行多样性分析及鉴定发现,该菌剂以芽孢杆菌(Bacillus spp.)为主,主要包括贝莱斯芽孢杆菌(B.velezensis)、栗褐芽孢杆菌(B.badius)、热噬淀粉芽孢杆菌(B.thermoamylovorans)、普鲁兰类芽孢杆菌(Paenibacillus pueri)、格氏乳杆菌(Lactobacillus gasseri)、食蔗糖驹形氏杆菌(Komagataeibacter saccharivorans),其中栗褐芽胞杆菌、热噬淀粉芽孢杆菌和普鲁兰类芽孢杆菌均为首次在餐厨垃圾降解中报道。以花生壳和香蕉皮对餐厨垃圾原料进行理化性质调控,确定出最适的复配比为餐厨垃圾(湿料)∶花生壳(干料)∶香蕉皮(干料)=0.7∶0.2∶0.1。此复配原料经CCJ-Bac-1与嗜热毁丝霉、嗜热链球菌按照1∶1∶1复合制备的菌剂降解后,减重率达到63.9%。该成果可为餐厨垃圾制作可生物转化的原料提供基础数据。

The diversity analysis and identification of a newly isolated kitchen-waste(KW) degrading microbial flora CCJ-Bac-1 were carried out. CCJ-Bac-1 was dominated by Bacillus spp., including B. velezensis, B. badius, B. thermopylovorans, Paenibacillus pueri, Lactobacillus gasseri, Komagataeibacter saccharivorans. Among CCJ-Bac-1, B. velezensis, B. badius and B. thermopylovorans were firstly reported in the degradation of kitchen-waste. Then, the physical and chemical properties of the kitchen waste were regulated with peanut shells(PS) and banana peels(BP). The determined optimal ration of kitchen-waste to peanut shells and banana peels was 0.7∶0.2∶0.1. Finally, the complex kitchen waste was degraded by mixed microbial flora that containing equal ration(by volume) of CCJ-Bac-1, Thermophilic hyphomycete and Streptococcus thermophilus, resulting in the highest weight loss rate of 63.9%. This study was conducive for converting kitchen-waste to the raw materials for consequently biological transformation.