菌糠促进餐厨垃圾好氧发酵效果机制及其微生物生态演替规律研究

Spent Mushroom Substrate (SMS) is a kind of huge amount of waste from mushroom industry, which has a tremendous impact on the environment and industrial development. SMS is rich in cellulose and has a variety of indigenous microorganisms, which has the potential for resource applications. The previous study demonstrate that the SMS could be used for aerobic fermentation with kitchen waste as bulking agents, it can increase the degradation rate and promote maturity. A strain of thermophilic salt tolerant cellulose-degrading bacteria of Brevibacillus sp. was isolated, which had a positive effect for its utilization. However, there is little information for the promotion mechanism for kitchen waste aerobic fermentation by SMS, the effect of indigenous microorganisms in it on kitchen waste aerobic fermentation process was unclear, the relationship between the microbes composition and change inside the SMS with the variance of environmental is worth studying. This research focuses on the microbial community in SMS and its dynamic during composing process in terms of microbial ecology perspective by using 18S/16S rDNA-based non-culture techniques. The roles of indigenous microorganisms in the SMS on kitchen waste aerobic fermentation will be investigated. In addition, the whole cycle of production and utilization of SMS will be considered for the composition and change of microbes, all these aim to enhance understanding of co-evolution of microbial communities and the environment with the interface of human being.

菌糠是食用菌行业产生的主要废物，其产量大，影响环境及产业发展。菌糠富含纤维素类物质，具有资源化应用的潜力，前期研究发现以其作为好氧发酵调理剂，能提高餐厨垃圾的降解速率、促进腐熟，从其中也分离出嗜热耐盐的纤维素降解菌株Brevibacillus sp，对其资源化利用具有正面效果。然而，目前缺乏对菌糠促进餐厨垃圾好氧发酵效果机制的深入研究，尚未明确菌糠中土著微生物在餐厨垃圾好氧发酵过程中的功能，对菌糠中微生物区系形成、演替及其与环境变化的关系研究不足。本研究主要以微生物生态学视角，基于18S/16S rDNA的非培养技术，对菌糠中微生物的群落组成、好氧发酵过程群落功能变化进行分析，并结合餐厨垃圾菌糠好氧发酵过程中的物质转化规律，综合考察菌糠中土著微生物在餐厨垃圾好氧发酵中的作用。通过本研究,明确菌糠中微生物群落的形成和变化过程,增加对人工干预条件下微生物群落与环境协同进化规律的认识。

菌糠是食用菌行业产生的主要废物，其产量大，影响环境及产业发展。菌糠富含纤维素类物质，具有资源化应用的潜力，前期研究发现以其作为好氧发酵调理剂，能提高餐厨垃圾的降解速率、促进腐熟，对其资源化利用具有正面效果。以菌糠作为餐厨垃圾好氧发酵调理剂，具有显著提高好氧发酵效率并提高其腐熟度的效果，并且发现具有一定的除臭保氮作用。深入研究发现这与堆肥微生物的区系组成改变有关，菌糠能提高好氧发酵体系的微生物数量，氨氧化菌的活性增强使得其具有除臭保氮效果，在好氧发酵高温期我们还筛选得到多株高温纤维素降解菌。菌糠不仅对餐厨垃圾好氧发酵具有明显的促进作用，而且发现其对餐厨垃圾厌氧发酵，及餐厨垃圾有机组分厌氧转化过程也有一定的促进作用。利用菌糠作为餐厨垃圾堆肥调理剂可以起到改善堆料性质、抑臭保氮和加快腐熟的作用，是一种以废治废的有效手段。堆肥过程微生物生态演替机理解析以及高温高效降解菌的获得，将有助于对堆肥机理的进一步认识，同时也为今后提高堆肥工艺的调控效果提供了技术依据和菌种资源。