巴氏杀菌对餐厨垃圾高温厌氧发酵的影响

生物技术通报 ›› 2014, Vol. 0 ›› Issue (1): 188-190.

巴氏杀菌对餐厨垃圾高温厌氧发酵的影响

苏鑫^1,2,李伟^1,2,李文进^1,2，³,刘松毅^1,2,张文凯^1,2,刘旭明^1,2

1. 国家蛋品工程技术研究中心，北京 102115
2. 北京德青源农业科技股份有限公司，北京 100081; 3. 北京化工大学 100029

收稿日期:2013-10-20 出版日期:2014-01-23 发布日期:2014-01-23
作者简介:苏鑫，男，研究方向: 微生物厌氧发酵；E-mail: suxin@dqy.com.cn
基金资助:
国家科技支撑计划课题(2011BAD15B01)，北京市科技计划课题(Z111105076111001)，国家科技支撑计划课题(2012BAC25B06)

Influence of Restaurant and Kitchen Waste Through The Pasteurization Treatment on The High Temperature Anaerobic#br#Digestion

Su Xin^1,2, Li Wei^1,2, Li Wenjin^1,2,3,Liu Songyi^1,2, Zhang Wenkai^1,2, Qin Qianshan^1,2, Liu Xuming^1,2

1. Chinese National Egg Engineering Research Center，Beijing 102115;
2. Beijing DQY Agriculture Technology Co. Ltd，Beijing 100081;
3. Beijing University of Chemical Technonlgy，Beijing 100029

Received:2013-10-20 Published:2014-01-23 Online:2014-01-23

摘要/Abstract

摘要： 通过对杀菌、未杀菌餐厨垃圾高温发酵对比试验的研究分析，阐述了餐厨垃圾杀菌处理对发酵的影响。杀菌方式#br#为巴氏消毒法，温度70℃，持续时间10 min，接种物为德青源实验室自行培养的高温发酵菌，底物为餐厨垃圾，有机负荷5 gVS/L，#br#污泥负荷(F/M)为0.5，试验持续32 d，结果显示: 杀菌组累计产气量895 mL/gVS，未杀菌组累计产气量795 mL/gVS ；杀菌样品#br#产气速率高于未杀菌样品，其VS 去除率略低于未杀菌样品。

关键词: 高温发酵, 餐厨垃圾, 巴氏杀菌, 高效产气

Abstract: The influence of restaurant and kitchen waste through the pasteurization treatment on the anaerobic digestion is summarized in this paper on the basis of the experiment. Pasteurization parameters: temperature is 70℃，duration time is 10 min. Inoculum is high temperature fermentation sludge，which is cultivated by DQY’s laboratory. Feedstock is restaurant and kitchen waste. OL: 5 gVS/L ，F/M: 0.5. The experiment lasted 32 days，accumulative biogas yield of sterilized samples is 895 mL/gVS and non sterilized sample is 795 mL/gVS. The gas production rate of sterilization sample was significantly higher than that of non sterilized samples. And the VS removal rate of non sterilized sample was little higher than that of sterilization samples.

Key words: High temperature anaerobic fermentation, Restaurant and kitchen waste, Pasteurization, Efficient gas production

苏鑫,李伟,李文进，,刘松毅,张文凯,刘旭明. 巴氏杀菌对餐厨垃圾高温厌氧发酵的影响[J]. 生物技术通报, 2014, 0(1): 188-190.

Su Xin, Li Wei, Li Wenjin,Liu Songyi, Zhang Wenkai, Qin Qianshan, Liu Xuming. Influence of Restaurant and Kitchen Waste Through The Pasteurization Treatment on The High Temperature Anaerobic#br#Digestion[J]. Biotechnology Bulletin, 2014, 0(1): 188-190.