消毒剂卫可对猪粪污厌氧发酵过程理化指标及微生物群落的影响  

Effects of Disinfectant VirkonTM on Physicochemical Indexes and Microbial Community during Anaerobic Fermentation of Pig Manure

作　　者：黄学平[1] 吴留兴 涂勋 吴永明 郭雨婷[2] 辛攀 邹义龙 邓觅 Huang Xueping;Wu Liuxing;Tu Xun;Wu Yongming;Guo Yuting;Xin Pan;Zou Yilong;Deng Mi(School of Civil and Architectural Engineering,Nanchang Institute of Technology,Nanchang 330099,China;School of Resources&Environment,Nanchang University/Key Laboratory of Poyang Lake Environment and Resource Utilization,Ministry of Education,Nanchang 330031,China;Institute of Microbiology,Jiangxi Academy of Sciences,Nanchang 330096,China)

机构地区：[1]南昌工程学院土木与建筑工程学院,江西南昌330099 [2]南昌大学资源与环境学院/鄱阳湖环境与资源利用教育部重点实验室,江西南昌330031 [3]江西省科学院微生物研究所,江西南昌330096

出　　处：《山东农业科学》2024年第12期61-69,共9页Shandong Agricultural Sciences

基　　金：江西省科技计划项目(20212BCD42014,20213AAG01012);江西省科学院省级科技计划项目包干制试点示范项目(2023YSBG21004,2021YSBG10003,2021YSBG22024);江西省教育厅科学技术研究项目(GJJ211905)。

摘　　要：为探究残留消毒剂对猪粪污厌氧发酵特性的影响,选取不同浓度(0、0.02%、0.1%、0.5%,分别记为CK、L、M、H组)的消毒剂卫可(Virkon^(TM)),研究其对发酵体系理化指标及微生物群落的影响。结果表明:(1)化学需氧量(COD)、氨氮(NH_(3)-N)、总氮(TN)、总磷(TP)浓度在厌氧发酵过程中均随消毒剂卫可浓度提升而升高,表现出剂量效应,至反应结束,H组上述指标分别较CK提升124.37%、48.78%、95.16%及192.90%;在厌氧发酵结束时,各试验组pH值均上升并趋于一致;此外,H组的总固体(TS)及挥发性固体(VSS)降解率均有不同程度降低,分别比CK低6.21%及3.40%。(2)卫可会导致发酵体系微生物群落组成、多样性和丰富度发生明显变化,其中H组的Ace指数、Chao指数和Shannon指数显著低于CK,而Simpson指数则表现相反;发酵前门水平的第一优势菌群为厚壁菌门(Firmicutes),其次是变形菌门(Proteobacteria)、放线菌门(Actinobac⁃teriota)、拟杆菌门(Bacteroidota)及绿湾菌门(Chloroflexi)等,厌氧发酵后,厚壁菌门相对丰度降低,其中H组由83.45%下降至75.28%;发酵前属水平的优势菌群为严格梭属(Clostridium_sensu_stricto_1)、苏黎世杆菌属(Turicibacter)、己酸菌属(Terrisporobacter)、嗜冷杆菌(Psychrobacter)、棒状杆菌(Corynebacterium)及链球菌(Streptococcus),发酵结束后,Clostridium_sensu_stricto_1在CK、L组及M组均下降,而H组却由28.86%上升至30.33%,此外,Turicibacter等其他优势菌群均出现不同程度的下降。(3)pH值和NH_(3)-N与绿湾菌门、互养菌门(Synergistota)等呈显著正相关,TN与厚壁菌门及放线菌门呈显著正相关,COD和TN聚为一类,NH_(3)-N和pH值聚类后又与TP聚为一类。该研究结果可为揭示消毒剂过量使用对厌氧发酵系统造成的损伤程度提供理论参考。To investigate the effects of residual disinfectants on anaerobic fermentation characteristics of pig manure,different concentrations(0,0.02%,0.1%and 0.5%,marked as CK,L,M and H groups,re⁃spectively)of disinfectant VirkonTM were set to reveal their impacts on the physicochemical indexes and micro⁃bial community of the fermentation system.The results were as follows.(1)The concentrations of chemical ox⁃ygen demand(COD),ammonia nitrogen(NH_(3)-N),total nitrogen(TN)and total phosphorus(TP)in⁃creased with the increase of VirkonTM concentration during anaerobic fermentation,which showed a dose effect.By the end of the reaction,the above indicators in H group increased by 124.37%,48.78%,95.16%and 192.90%,respectively compared to CK.At the end of anaerobic fermentation,the pH value of each experi⁃mental group increased and tended to be consistent.In addition,the degradation rates of total solids(TS)and volatile solid(VSS)in H group reduced to varying degrees,which were 6.21%and 3.40%lower than those in CK,respectively.(2)VirkonTM could cause significant changes in the composition,diversity and richness of microbial communities.The Ace,Chao and Shannon indexes in H group were significantly lower than those of CK,while the Simpson index showed an opposite response.Before fermentation,the first dominant bacterial group at phylum level was Firmicutes,followed by Proteobacteria,Actinobacteria,Bacteroideta and Chlo⁃roflexi;after anaerobic fermentation,the relative abundance of Firmicutes decreased,which decreased from 83.45%to 75.28%in H group.The dominant genus were Clostridium_sensu_stricto_1,Turicibacter,Terris⁃porobacter,Psychobacter,Corynebacterium and Streptococcus before fermentation;after fermentation,Clostridi⁃um_sensu_stricto_1 decreased in CK,L and M groups,while its relative abundance increased from 28.86%to 30.33%in H group.In addition,other dominant genus such as Turicibacter showed decline in varying degrees.(3)There were significant positive correlations between pH value and NH_(3)-N and phyla

关 键 词：消毒剂卫可 猪粪污 厌氧发酵 理化指标 微生物群落 

分 类 号：S851.2[农业科学—预防兽医学]