餐厨废弃物脱硫菌分离筛选与鉴定

doi:10.13560/j.cnki.biotech.bull.1985.2019-0825

摘要/Abstract

摘要： 为获得在餐厨废弃物堆肥过程中可以减少硫化氢排放的微生物。将餐厨废弃物堆肥进行富集,筛选及鉴定,初步判定菌属,将脱硫菌分别进行培养条件优化的单因素试验,以确定最佳除臭培养条件。结果显示,筛选出的两株脱硫菌分别为KW6和KSW8,KW6属于芽孢杆菌属,KSW8属于根瘤菌属。KW6在培养温度为30℃、pH 为7.5、接种量为12%的时候硫化氢去除率最高,分别为83.5%、65.3%和73.8%;KSW8在培养温度为35℃时,pH为6.5、接种量为20%的时候硫化氢去除率最高,分别为85.8%、75.8%和72.4%。KW6和KSW8与CK相比分别使硫化氢释放量平均降低了28.83%和50.08%,KW6最佳除臭培养条件为温度30℃、pH 为7.5、接种量为12%;KSW8最佳除臭培养条件为温度35℃、pH为6.5、接种量为20%。

关键词: 餐厨废弃, 脱硫菌, 筛选, 鉴定, 条件优化

Abstract: The objective of this work is to obtain microorganisms that can reduce hydrogen sulfide emission in the kitchen waste compost process. Kitchen waste compost was enriched,screened and identified to preliminarily determine the genera of bacteria,and the optimal culture conditions of desulfurization bacterium for deodorization were determined via single factor experiment. Results showed that the two desulfurization strains were identified as KW6 and KSW8,respectively. KW6 belonged to Bacillus and KSW8 belonged to Rhizobium. The remove rate of hydrogen sulfide by KW6 was the highest,when the culture temperature was 30℃,the pH value was 7.5 and the inoculation was 12%,which was 83.5%,65.3% and 73.8%,respectively. The removal rate of hydrogen sulfide by KSW8 was the highest,when the culture temperature was 35℃,the pH value was 6.5 and the inoculation was 20%,which was 85.8%,75.8% and 72.4%,respectively. Comparing with CK,KW6 and KSW8 reduced the releasing amount of hydrogen sulfide by 28.83% and 50.08%,respectively. The optimal deodorization culture conditions for KW6 were temperature 30℃,pH 7.5 and inoculation 12%.The optimal deodorization culture conditions for KSW8 were 35℃,pH6.5 and inoculation 20%.

Key words: kitchen waste, desulfurization bacterium, screening, appraisal, conditions optimization

王晓莉, 张文文, 吴庆, 曹云娥. 餐厨废弃物脱硫菌分离筛选与鉴定[J]. 生物技术通报, 2020, 36(8): 87-95.

WANG Xiao-li, ZHANG Wen-wen, WU Qing, CAO Yun-e. Isolation,Screening and Identification of Desulfurization Bacteria from Kitchen Waste[J]. Biotechnology Bulletin, 2020, 36(8): 87-95.

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