城市餐厨垃圾厌氧发酵段微生物多样性的动态分析  

Dynamic analysis of microbial diversity in anaerobic fermentation stage of municipal kitchen waste

作　　者：林炳荣 LIN Bing-rong

机构地区：[1]龙岩市水发环境集团有限公司,福建龙岩364000

出　　处：《智能城市》2024年第10期85-89,共5页Intelligent City

基　　金：国家重点研发计划(2022YFE0196700)。

摘　　要：文章旨在通过厌氧发酵技术实现餐厨垃圾的能源化利用和无害化处理,利用16S rRNA基因高通量测序技术,全方位解析在餐厨垃圾厌氧发酵工段中的菌群组成、多样性变化规律以及影响微生物群落的关键因子。结果显示,在90 d的发酵过程中,拟杆菌门(Bacteroidetes)和厚壁菌门(Firmicutes)对餐厨垃圾的水解、酸化等过程起着关键作用;利恩氏热杆菌属(Thermovirga)和甲烷鬃菌属(Methanosaeta)与甲烷产量呈现明显的正相关,是影响甲烷产量的重要因子;在整体沼气发酵过程中,甲烷含量稳定在62%以上,则发酵系统的产气情况相对稳定。研究结果可为优化餐厨垃圾厌氧消化处理工艺以及无害化处理环保工程提供参考。The paper aims to realize the energy utilization and harmless treatment of food waste through anaerobic fermentation technology,and uses 16S rRNA gene high-throughput sequencing technology to comprehensively analyze the composition and diversity of bacteria in the anaerobic fermentation section of food waste,as well as the key factors affecting the microbial community.The results showed that Bacteroidetes and Firmicutes played a key role in the hydrolysis and acidification of kitchen waste during the 90-day fermentation process.Thermovirga and Methanosaeta showed significant positive correlations with methane production,and were important factors affecting methane production.In the whole biogas fermentation process,the methane content is stable above 62%,therefore the gas production of the fermentation system is relatively stable.The research results can provide reference for optimizing the anaerobic digestion treatment process of kitchen waste and the environmental protection project of harmless treatment.

关 键 词：城市餐厨垃圾 厌氧发酵 微生物种群 16S rRNA基因高通量测序 多样性变化 

分 类 号：X799[环境科学与工程—环境工程]