| 餐厨垃圾厌氧保存的抑菌效果及机理分析 |
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| 引用本文： | 宋娜,任媛媛,王万清,张丽荣,关伟杰,章爽,汪群慧.餐厨垃圾厌氧保存的抑菌效果及机理分析[J].环境工程,2020,38(8):41-46. |
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| 作者姓名： | 宋娜 任媛媛 王万清 张丽荣 关伟杰 章爽 汪群慧 |
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| 作者单位： | 1. 北京科技大学 天津学院 环境工程系, 天津 301830; |
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| 摘 要： | 餐厨垃圾水分和有机物含量高，极易腐败、发臭，严重影响城市环境及其资源化利用。研究了不同保存方式对抑菌效果的影响。研究结果表明:除灭菌保存外，其他3种保存方式下样品中大肠杆菌数量顺序为直接厌氧保存组<乳酸菌厌氧保存组<自然保存组，这与样品保存期间水解酸化产物（有机羧酸和乙醇等）的浓度、乳酸+乙酸在水解产物中占比排序相反。为探究厌氧保存过程中有机酸的抑菌效果，选用大肠杆菌作为腐败菌，开展了牛津杯抑菌实验以及96孔板协同抑菌实验，结果证明，起抑菌作用的物质主要为未电离的乳酸和乙酸分子而非H+；乳酸、乙酸和乙醇的最小抑菌浓度分别为2.5，1.25，35 g/L，且乳酸+乙酸、乳酸+乙醇和乙酸+乙醇的部分抑菌浓度（FIC）指数分别为0.12、0.03和0.22，证明这3种水解产物中两两之间具有协同抑菌作用。
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| 关 键 词： | 餐厨垃圾 厌氧保存 抑菌 协同 |
| 收稿时间： | 2020-05-25 |
MECHANISM ANALYSIS OF BACTERIOSTATIC EFFECT ON FOOD WASTE ANAEROBIC PRESERVATION |
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| SONG Na,REN Yuan-yuan,WANG Wan-qing,ZHANG Li-rong,GUAN Wei-jie,ZHANG Shuang,WANG Qun-hui.MECHANISM ANALYSIS OF BACTERIOSTATIC EFFECT ON FOOD WASTE ANAEROBIC PRESERVATION[J].Environmental Engineering,2020,38(8):41-46. |
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| Authors: | SONG Na REN Yuan-yuan WANG Wan-qing ZHANG Li-rong GUAN Wei-jie ZHANG Shuang WANG Qun-hui |
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| Affiliation: | 1. Department of Environmental Engineering, Tianjin College, University of Science & Technology Beijing, Tianjin 301830, China;2. Department of Civil and Environmental Engineering, Graduate School of Engineering, Tohoku University, Sendai 980-8579, Japan;3. Department of Environmental Engineering, College of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China |
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| Abstract: | Food waste tends to rot and stink for high levels of water and organic matter, thus affecting its resource utilization and urban environment seriously. In this paper, natural sealing and anaerobic preservation methods of food waste were used to investigate the effect of different preservation methods on bacteriostatic effect with the increase of fermentation duration. The results showed that the order of Escherichia coli quantity in samples under different preservation methods was the anaerobic preservation without adding lactobacillus＜the anaerobic preservation group after adding lactobacillus＜the natural preservation group, which was consistent with the concentration of hydrolytic acidification products (organic carboxylic acid and ethanol, etc.) and the percentage of lactic acid+acetic acid to the hydrolytic products, from high to low, during sample preservation. To explore bacteriostatic effect of organic acid in the process of anaerobic preservation, Escherichia coli was chosen as the spoilage organisms to carry out Oxford cup bacteriostatic experiment and 96 orifice synergy bacteriostatic experiment. The results showed that the main inhibitory action was acetic acid molecule and lactic acid molecule rather than H+. The minimum inhibitory concentrations of lactic acid, acetic acid and ethanol were 2.5, 1.25, 35 g/L, respectively, and the FIC indexes of lactic acid+acetic acid, lactic acid+ethanol and acetic acid+ethanol were 0.12, 0.03, 0.22, respectively, indicating that each pair of the three hydrolytic products had synergistic bacteriostatic effect. |
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