餐饮废水发酵生产微生物菌肥及其应用的研究  

PRODUCTION OF MICROBIAL FERTILIZER FROM RESTAURANT WASTEWATER AND ITS APPLICATION

作　　者：胡滢滢 王璐[1] 薛飞燕[1] 吕鹤书[1] 马兰青[1] 

机构地区：[1]北京农学院生物科学与工程学院农业部都市农业(北方)重点实验室,北京102206

出　　处：《环境工程》2017年第2期10-14,共5页Environmental Engineering

基　　金：国家自然科学基金(2160620;31300620);北京市自然科学基金(2164059);北京市优秀人才基金(2013D005021000003);大北农青年教师科研基金项目(16ZK001)

摘　　要：以学校食堂餐饮废水为原料,通过发酵培养获得粘红酵母和地衣芽孢杆菌菌液,按照不同比例混合菌液制备微生物液体菌肥,在盆栽小油菜种植中检测其应用效果。利用餐饮废水发酵所得粘红酵母和地衣芽孢杆菌菌液pH为5.5~7.5,未检出杂菌且有效活菌数高于80亿/m L,N、P、K总养分大于4.6%,以体积比为4∶1混合施用于盆栽小油菜,其鲜重、叶绿素含量和过氧化氢酶活性与对照组相比分别提高了33.4%、34.1%和8.2%。Microbial fertilizer was obtained by mixing of Rhodotorula glutinis and Bacillus licheniformis fermentation broth at different volume ratio using school restaurant wastewater as raw material,and then tested in potted growth of Brassica chinensis. The fermentation broth of R. glutinis and B. licheniformis was characterized as pH value of 5. 5 ～ 7. 5,more than8 000 million/m L of living cell without undesirable microbes and more than 4. 6% of nutrient of N,P and K. Microbial fertilizer of the fermentation broth mixed at 4∶ 1 was approved to be able to improve the fresh weight,chlorophyll content and catalase of potted Brassica chinensis,which increased by 33. 4%,34. 1% and 8. 2%,respectively,compared with the control group（CK）.

关 键 词：餐饮废水 微生物菌肥 粘红酵母 地衣芽孢杆菌 小油菜 

分 类 号：S144[农业科学—肥料学] X799[农业科学—农业基础科学]