餐厨垃圾中油脂高效降解菌酯香微杆菌(Microbacterium esteraromaticum)的分离及其应用  

Isolation and application of a high-efficiency lipid-degrading Microbacterium esteraromaticum from kitchen food waste

作　　者：易蒲红 李芩萍 赵彩虹 丁晓艳 王宁[2] 朱廷恒 李季[2,3] YI Puhong;LI Qinping;ZHAO Caihong;DING Xiaoyan;WANG Ning;ZHU Tingheng;LI Ji(College of Biotechnology and Bioengineering,Zhejiang University of Technology,Hangzhou 310000,China;Organic Recycling Research Institute(Suzhou)of China Agricultural University,Suzhou 215128,China;College of Resources and Environmental Sciences,China Agricultural University,Beijing 100089,China)

机构地区：[1]浙江工业大学生物工程学院,浙江杭州310000 [2]中国农业大学有机循环研究院(苏州),江苏苏州215128 [3]中国农业大学资源与环境学院,北京100089

出　　处：《食品与发酵工业》2022年第17期143-149,共7页Food and Fermentation Industries

基　　金：苏州市科技局农业科技创新项目(SNG2021012)。

摘　　要：含油率高是影响餐厨垃圾处理和利用的难题之一。研究对不同来源样品进行富集驯化、油脂降解平板筛选,获得1株油脂高效降解菌JY34,经16S rDNA鉴定为酯香微杆菌(Microbacterium esteraromaticum)。探索了该菌在不同温度、酸碱度、接种量以及含油量条件下的油脂降解率,并评估其脂肪酶活力大小和在餐厨垃圾含油废水中实际油脂降解率,结果表明JY34在30℃、pH 7.0、接种量2%、含油量1%条件下发酵3 d后,大豆油降解率高达98.78%。JY34发酵2 d后的粗酶液在30~50℃下的脂肪酶活力随反应温度的升高不断增加,50℃时达159.5 U/L。将JY34接入餐厨垃圾含油废水中,发酵3、6 d后的油脂降解率分别达到47.49%和72.92%,是对照组的4.1倍和1.63倍。综上,菌株JY34具有良好的中温适应性以及油脂降解能力,具有广阔的应用前景。The high lipid content of kitchen waste has become one of the problems affecting its treatment and utilization. Through enrichment of samples from different environmental sources and screening on lipid degradation plates, a highly efficient lipid degradation bacterium strain JY34 was obtained and identified as Microbacterium esteraromaticum by 16 S rDNA analysis. The lipid degradation rate of JY34 under different temperature, pH, inoculation amount and lipid content conditions were explored, and its lipase activity and lipid degradation rate in the wastewater of kitchen waste were evaluated. The results showed that the soybean oil degradation rate of JY34 was 98.78% at 30℃, pH 7.0, the inoculation amount of 2% and lipid content of 1% after fermentation for 3 d. The lipase activity in the crude enzyme solution of JY34 increased with temperature rising among in the range of 30-50℃, reaching 159.5 U/L at 50℃ after fermentation for 2 d. After JY34 strain was fermented in the kitchen waste lipid-containing wastewater for 3 d or 6 d, the lipid degradation rate reached 47.49% or 72.92%, respectively, which were 4.1 times and 1.63 times than that of control. In summary, strain JY34 has good adaptability to mesophilic condition and lipid degradation ability, so it will have a broad application prospect in the treatment of oily wastewater from kitchen waste.

关 键 词：餐厨垃圾 油脂废水 油脂降解菌 酯香微杆菌 

分 类 号：X172[环境科学与工程—环境科学] X799.3