厨余垃圾静态生物干化的过程特性及其微生物群落演替

提出厨余垃圾协同园林绿化垃圾及返料的静态生物干化工艺,并探讨了静态生物干化过程的温度、含水率等指标的变化规律,利用宏基因组学技术对生物干化过程中的微生物群落结构的演替进行了探究。结果表明,静态生物干化技术升温速率快,4 h内即可让物料从室温升至65 ℃以上。料堆的含水率在48 h内由36%迅速降低至20%左右。该过程中主要作用的菌门有厚壁菌(Firmicutes)和放线菌(Actinomycetes)。属层面分析则发现,主导的菌属有芽孢杆菌属(Bacillus)、糖单孢菌属(Saccharomonas)、葡萄球菌属(Staphylococcus)和高温放线菌属(Thermoactinomycetes)。静态生物干化工艺使物料主要处在高温发酵段,微生物群落结构和代谢通路相对稳定,保证了工业化操作的稳定性和高效率,是一种具有广泛应用潜力和前景的生物干化新策略。

PROCESS PROPERTIES AND MICROBIAL COMMUNITY SUCCESSION DURING THE STATICAL BIO-DRYING OF FOOD WASTE

A statical bio-drying process of kitchen waste mixed with returned material and landscaping waste was proposed. The variation of temperature and moisture content during the static bio-drying process were investigated. Metagenomic technology was used to deeply explore the succession of the microbial community in the pile during the bio-drying process of kitchen waste. It was found that the static bio-drying technology had fast heating rate, which made the material pile reach a high temperature above 65 ℃ within 4 hours. The moisture content of the stockpile can be quickly reduced from 36% to about 20% within 48 hours. The main functional bacteria in the process was Firmicutes and Actinomycetes. Analysis at the genus level revealed that the dominant genera were Bacillus, Saccharomonas, Staphylococcus and Thermoactinomycetes. The statical bio-drying process mainly used the thermophilic phase to ensure the stability of the microbial community and metabolism function, thereby ensured the stability and high efficiency of industrialized operation. It was a new bio-drying strategy with good application potential and prospects.