魏瑞霖  万玉军  吴  泽  苟红梅  罗丽娟  李南臻  王  刚^*

（1.四川省食品发酵工业研究设计院有限公司，成都 611130）

摘要：随着我国人口的增长，餐厨垃圾的产量也呈急剧上升趋势，采用微生物技术是实现餐厨垃圾减量化与提高再利用价值的有效方法。本研究以从餐厨垃圾中分离筛选的3株菌株（解淀粉芽孢杆菌、枯草芽孢杆菌、地衣芽孢杆菌）为试验对象，运用模糊综合评判法，探究复合菌剂的最优复配比例，并在得到最优复合菌剂基础上，运用单因素试验及响应面试验对处理餐厨垃圾工艺进行优化。结果表明：处理餐厨垃圾最优复合菌剂比例为解淀粉芽孢杆菌：枯草芽孢杆菌：地衣芽孢杆菌=1：0.5：1，此时模糊综合评判得分为93.56分；响应面试验结果表明，处理餐厨垃圾的最优工艺为复合菌剂添加量0.20%，发酵温度44.00 ℃，发酵时间21.00 h，反应初始pH 6.0，此时餐厨垃圾的降解率为（33.02±0.62）%，兰花种植试验结果表明，餐厨垃圾经发酵后可提供给植物生长所需的营养物质，促进植物生长。本研究可为我国餐厨垃圾的减量化及高效再利用提供理论依据。

关键词：复合菌剂；餐厨垃圾；模糊综合评判法；响应面分析法；有机肥料

中图分类号：X705    文献标识码：A    文章编号：1674-506X（2024）02-0039-0008

Construction of a Composite Bacteria for Degrading Kitchen Waste and Research on Its Processs

WEI Ruilin, WAN Yujun, WU Ze, GOU Hongmei, LUO Lijuan, LI Nanzhen, WANG Gang*

(1.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu 611130, China)

Abstract: At present, with the growth of China's population, the production of kitchen waste is also a sharp increase in the trend, the use of microbial technology is an effective way to achieve the reduction of kitchen waste and improve the reuse value. In this study, three strains of bacteria (Bacillus amyloliquefaciens, Bacillus subtilis, Bacillus licheniformis) obtained from the natural fermentation of kitchen waste were separated and screened as test objects, and the fuzzy comprehensive judgment method was used to investigate the optimal compound ratio of the composite bacterial agent, and on the basis of obtaining the optimal composite bacterial agent, the single-factor test and the response surface test were used to optimize the process of treating kitchen waste. The results showed that the optimal composite bacterial agent ratio for treating kitchen waste was Bacillus amyloliquefaciens: Bacillus subtilis: Bacillus licheniformis = 1: 0.5: 1, at this time, the fuzzy comprehensive judgment score of 93.56 points. The results of the response surface test showed that the optimal process for treating kitchen waste was as follows: composite bacterial agent additive amount of 0.20%, the fermentation temperature of 44.00 ℃, the fermentation time of 21.00 h, reaction initial pH6.0, and the degradation rate of kitchen waste was (33.02±0.62)%. The results of orchid planting trials showed that kitchen waste, after fermentation, can provide the nutrients needed for plant growth and promote plant growth. The above results can provide theoretical basis for the reduction and efficient reuse of kitchen waste in China.

Keywords: composite bacteria; kitchen waste; fuzzy comprehensive judgment method; response surface analysis; organic fertilizer.

doi:10.3969/j.issn.1674-506X.2024.02-007

收稿日期：2023-10-13

基金项目：成都市技术创新研发项目-生物技术在餐厨垃圾资源化利用中的研究及应用（2022YF0500054SN）

作者简介：魏瑞霖（1998-），男，硕士，助理工程师。研究方向：生物与医药。

*通信作者：王刚（1968-），男，高级工程师。研究方向：发酵工程。

引用格式:魏瑞霖,万玉军,吴泽,等.降解餐厨垃圾的复合菌剂构建及其工艺研究[J].食品与发酵科技,2024,60(2):39-46.