餐厨固废不同温度发酵时段细菌群落结构特征  

Characteristics of Bacterial Community Structurein Different Temperature Stages of Food and Kitchen Solid Waste Fermentation

作　　者：毛瑞璠 魏欣 朱建伟 贾渊超 毕江涛[2] Mao Ruifan;Wei Xin;Zhu Jianwei;Jia Yuanchao;Bi Jiangtao(School of Agriculture,Ningxia University,Yinchuan,Ningxia 750021;School of Ecology and Environment,Ningxia University,Yinchuan,Ningxia 750021)

机构地区：[1]宁夏大学农学院,宁夏银川750021 [2]宁夏大学生态环境学院,宁夏银川750021

出　　处：《宁夏农林科技》2023年第5期48-54,共7页Journal of Ningxia Agriculture and Forestry Science and Technology

基　　金：宁夏回族自治区重点研发项目“餐厨垃圾资源化利用关键技术研究与工程示范”(2020BFG02001)。

摘　　要：利用Illumina NovaSeq PE250测序平台,通过扩增子测序技术分析餐厨固废细菌群落结构动态变化特征,以期为餐厨垃圾高温快速好氧发酵条件优化提供微生物学依据。将餐厨垃圾固液分离后的固相物料置入高温好氧发酵罐,分别设置不同发酵温度时段,即餐厨垃圾起始发酵阶段(38℃)、高温发酵阶段(50℃)、超高温初始阶段(68℃)、超高温终止阶段(68℃)和降温阶段(38℃),并添加一定量的稻壳粉和脱硫石膏等辅料使餐厨固废进行发酵。结果表明,不同发酵阶段细菌群落物种组成在门水平上均以厚壁菌门相对丰度最大,为优势菌门;在属水平上起始发酵阶段至超高温初始阶段以乳酸杆菌属(Lactobacillus)为优势菌属,超高温终止阶段至降温阶段以新生芽孢杆菌属(Novibacillus)和芽孢杆菌属(Bacillus)为优势菌属。细菌群落物种多样性分析显示,起始发酵阶段细菌群落丰富度和物种多样性最低,超高温初始阶段和降温阶段细菌群落丰富度和物种多样性分别达到最高;不同发酵阶段细菌群落物种差异分析显示,在细菌门水平上厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)和拟杆菌门(Bacteroideta)为极显著差异物种(P<0.01),在属水平上马杜拉放线菌属(Actinomadura)、罗姆布茨菌属(Romboutsia)和海洋芽孢杆菌属(Oceanobacillus)为极显著差异物种(P<0.01)。不同温度阶段细菌群落物种多样性和物种变化特征可以为餐厨固废高温快速好氧发酵提供重要参考依据。In this study,the dynamic changes in bacterial community structure in food and kitchen solid waste were analyzed using Illumina NovaSeq PE250 sequencing platform and amplicon sequencing technology.The aim was to provide microbial basis for optimizing the high-temperature rapid aerobic fermentation conditions of food and kitchen waste.The solid materials separated from food and kitchen waste were placed in a high-temperature aerobic fermentation tank.Different fermentation temperature stages were set,including the initial fermentation stage(38℃),high-temperature fermentation stage(50℃),super-high temperature initial stage(68℃),super-high temperature termination stage(68℃)and cooling stage(38℃).Rice bran powder and desulfurized gypsum were added as additives for waste fermentation.The results showed that the bacterial community composition at the phylum level was dominated by Firmicutes,which had the highest relative abundance in all fermentation stages.At the genus level,Lactobacillus was the dominant genus from the initial fermentation stage to the super-high temperature initial stage,while Novibacillus and Bacillus were dominant genera from the super-high temperature termination stage to the cooling stage.Analysis of bacterial community diversity showed that the initial fermentation stage had the lowest richness and species diversity,while the super-high temperature initial stage and cooling stage had the highest richness and species diversity,respectively.Analysis of species differences in bacterial communities at different fermentation stages showed that Firmicutes,Proteobacteria,and Bacteroidetes were significantly different at the phylum level(P<0.01),while Actinomadura,Romboutsia and Oceanobacillus were significantly different at the genus level(P<0.01).The species diversity of bacterial community and changes in specific species during different temperature stages provide essential references for the high-temperature rapid aerobic fermentation of food and kitchen solid waste.

关 键 词：餐厨固体废弃物 餐厨垃圾 好氧发酵 细菌群落结构 物种多样性 

分 类 号：X712[环境科学与工程—环境工程]