米曲霉协同抗酸化菌剂制备餐厨垃圾氨基酸液态肥

餐厨垃圾全量资源化过程中大分子物质与易降解有机质的同步转化，是制备高品质液态肥的关键. 本文采用自主筛选的抗酸化菌剂和米曲霉协同制备富含氨基酸的液态肥，通过温度、初始pH、菌剂接种量等工艺条件优化，解析大分子物质(有机质、蛋白质、淀粉等)的降解转化特性，阐明微生物群落演替规律. 结果表明:抗酸化菌剂与米曲霉的协同作用可促进餐厨垃圾中大分子物质的有效降解转化，当温度为38 ℃、初始pH为6.5、接种量为1%时，好氧发酵6 d后产物中游离氨基酸浓度显著提高，达到4.09 g/L. 极差分析发现，对产物中游离氨基酸浓度影响的显著性由高到低依次为接种量、温度和初始pH. 微生物群落演替规律分析表明，Bacillus和Aspergillus是发酵过程中的优势微生物，与游离氨基酸浓度具有较强的相关性；Agaricales、Cladosporium、Vibrio在淀粉的降解、溶解性碳水化合物的赋存中起到重要作用. 研究显示，米曲霉协同抗酸化菌剂好氧发酵餐厨垃圾可实现易降解有机质与大分子物质的同步转化，提高产物游离氨基酸含量，为餐厨垃圾高值化利用提供技术支撑. 

Preparation of Amino Acid Liquid Fertilizer from Food Waste by Aspergillus oryzae with Self-Selected Anti-Acidification Microbial Consortium

The simultaneous conversion of macromolecules and easily degradable organic matter during the full resource recovery of kitchen waste is the key to the preparation of high quality liquid fertilizers. The self-selected anti-acidification microbial consortium and the Aspergillus oryzae were used to produce amino acid-rich liquid fertilizer. By optimizing the process conditions such as temperature, initial pH, inoculum amount of bacterium, the degradation and transformation characteristics of macromolecules (organic matter, protein, starch, etc.) and the regulation evolution of microbial community were investigated. The results showed that the degradation and transformation of macromolecules in food waste can be promoted by the anti-acidification microbial consortium and Aspergillus oryzae. A high free amino acid concentration (4.09 g/L) was reached after 6 days, when the temperature was 38 ℃, the initial pH was 6.5 and the inoculum was 1%. Based on the range analysis, the effects on the concentration of free amino acids in the product were, in descending order of significance, inoculum volume, temperature and initial pH. The regulation evolution of microbial community indicated that Bacillus and Aspergillus were the dominant microorganisms in the fermentation process and had a strong correlation with free amino acid concentrations; Agaricales, Cladosporium and Vibrio played an important role in the degradation of starch and the fugacity of soluble carbohydrates. These results suggested that the self-selected anti-acidification microbial consortium and the Aspergillus oryzae could construct a functional inoculum and increase the formation of free amino acids, which is expected to provide technical support for the high-value utilization of kitchen waste.