接种顺序和固含率对餐厨垃圾真菌水解效果的影响

为了使餐厨垃圾水解成为优良的营养素来源，采用对淀粉和蛋白质具有不同分解偏好的2种菌种来水解餐厨垃圾，研究了不同接种顺序和餐厨垃圾初始固含率展对水解效果的影响。结果表明，不同的接种顺序对发酵48 h后的还原糖产量及96 h后的游离氨基氮产量有着显著的影响，其中先接种螺旋巴克斯霉（Backusella circina）后接种黑曲霉（Aspergillus niger）的处理还原糖和游离氨基氮的产量最优。初始固含率为2.5%时，真菌产淀粉酶和蛋白酶的效果最佳，分别为382.4和212.3 U·mL-1。餐厨垃圾初始固含率在1.25%~10%的范围内，还原糖、游离氨基氮产量与餐厨垃圾初始固含率呈线性增加的关系：初始固含率每增加1%能多产生还原糖1.14 g，游离氨基氮11.38 mg。

Effect of inoculation order and total solid concentration on fungi hydrolysis of kitchen garbage

To derive a good source of nutrients from kitchen garbage,we studied the effects of different inoculation orders and the initial total solid concentration of kitchen garbage on hydrolysis,by employing two strains with different preferences regarding decomposition of starch and protein. The results showed that different inoculation orders have significant differences with regard to the yield of reducing sugar after 48 h of fermentation and free amino nitrogen (FAN) after 96 h of fermentation. The treatment,first inoculated with Backusella circina for 24 h,followed by the addition of Aspergillus niger,produced the highest yield of reducing sugar and FAN. At the optimum initial total solid concentration of 2.5%,the fungi produced maximal amylase of 382.4 U·mL-1 and protease of 212.3 U·mL-1. When the initial total solid concentration was increased from 1.25% to 10%,the yield of reducing sugar and FAN increased linearly with the increasing initial weight of the kitchen garbage:with increase by per percent of initial total solid concentrations,adding 1.14 g reducing sugar and 11.38 mg FAN,respectively.