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盐含量对餐厨垃圾好氧堆肥腐殖化过程及微生物演变的影响
引用本文:刘娟,沈玉君,罗文海,丁京涛,孟海波,周海宾,张曦,程红胜,王健,徐鹏翔.盐含量对餐厨垃圾好氧堆肥腐殖化过程及微生物演变的影响[J].农业工程学报,2022,38(19):190-201.
作者姓名:刘娟  沈玉君  罗文海  丁京涛  孟海波  周海宾  张曦  程红胜  王健  徐鹏翔
作者单位:1. 农业农村部规划设计研究院 农村能源与环保研究所,北京 100125; 2. 中国农业大学 资源与环境学院,北京 100193; 4. 农业农村部资源循环利用技术与模式重点实验室,北京 100125;;1. 农业农村部规划设计研究院 农村能源与环保研究所,北京 100125; 4. 农业农村部资源循环利用技术与模式重点实验室,北京 100125;;1. 农业农村部规划设计研究院 农村能源与环保研究所,北京 100125; 2. 中国农业大学 资源与环境学院,北京 100193; 3. 新疆农垦科学院 农田水利与土壤肥料研究所,石河子 832000; 4. 农业农村部资源循环利用技术与模式重点实验室,北京 100125;
基金项目:现代农业产业技术体系北京市创新团队(BAIC08-2022-FQ03);北京市科技新星计划(Z191100001119063)
摘    要:含盐量过高会对堆肥有机质腐殖化过程产生抑制作用,但作用规律仍不清楚。该研究以餐厨垃圾为研究对象,以不添加盐分的处理为对照,设置添加食用盐的处理作为试验组(添加质量分数分别为0.5%、1%和1.5%),进行好氧堆肥,研究不同盐分含量对基本腐熟度指标、有机质组成、腐殖质(Humus,HS)的影响,并结合微生物群落结构和相关性统计分析阐明其作用规律。结果表明,4个处理温度、碳氮比(C/N)、有机质组成等达到腐熟要求,但盐分添加提高了堆体电导率(Electrical Conductivity,EC),添加比例达到1.5%时,高温期缩短至13 d,种子发芽指数(seed Germination Index,GI)降低至65.5%,总有机物降解率降低6.5%,有机质腐殖化过程受到限制。高通量测序和相关性分析的结果表明,添加1.5%盐分主要通过抑制高温双岐菌(Thermobifida)、糖单孢菌(Saccharomonospora)和曲霉(Aspergillus)、毛孢子菌(Trichosporon)的活性,降低总糖、木质纤维素等有机物质的降解和后续HS形成,从而限制餐厨垃圾堆肥过程中腐殖化效果的提升。本研究将为餐厨垃圾等农村有机废弃物处理技术应用提供理论指导。

关 键 词:垃圾  微生物  好氧堆肥  腐殖化  餐厨垃圾  盐分
收稿时间:2021/10/1 0:00:00
修稿时间:2022/5/13 0:00:00

Effects of salt content on the humification and microbial community succession of food waste aerobic composting
Liu Juan,Shen Yujun,Luo Wenhai,Ding Jingtao,Meng Haibo,Zhou Haibin,Zhang Xi,Cheng Hongsheng,Wang Jian,Xu Pengxiang.Effects of salt content on the humification and microbial community succession of food waste aerobic composting[J].Transactions of the Chinese Society of Agricultural Engineering,2022,38(19):190-201.
Authors:Liu Juan  Shen Yujun  Luo Wenhai  Ding Jingtao  Meng Haibo  Zhou Haibin  Zhang Xi  Cheng Hongsheng  Wang Jian  Xu Pengxiang
Institution:1. Institute of Energy and Environmental Protection, Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China; 2. College of Resource and Environmental Science, China Agricultural University, Beijing 100193, China; 4. Key Laboratory of Technology and Model for Cyclic Utilization from Agricultural Resources, Ministry of Agriculture and Rural Affairs, Beijing 100125, China;;1. Institute of Energy and Environmental Protection, Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China; 4. Key Laboratory of Technology and Model for Cyclic Utilization from Agricultural Resources, Ministry of Agriculture and Rural Affairs, Beijing 100125, China;;1. Institute of Energy and Environmental Protection, Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China; 2. College of Resource and Environmental Science, China Agricultural University, Beijing 100193, China; 3. Institute of Farmland Water Conservancy and Soil-fertilizer, Xinjiang Academy of Agricultural Reclamation Science, Shihezi 832000, China; 4. Key Laboratory of Technology and Model for Cyclic Utilization from Agricultural Resources, Ministry of Agriculture and Rural Affairs, Beijing 100125, China;
Abstract:Food waste is ever increasing in rural areas in recent years, particularly with the rapid economic development and population growth. If disposed of improperly, severe pollution can pose a great threat to the rural living environment. Fortunately, aerobic composting has been widely applied for food waste treatment, due to the high harmlessness and resource utilization rate. It is worth noting that food waste with high salinity can limit the application of aerobic composting. Among them, humification is one of the most important processes in the application of compost. However, only a few studies focused on the effect of salt content on aerobic compost humification. It is still lacking in the influencing mechanisms from the perspective of microbial community structure evolution. Taking food waste as the main raw material, and the maize stover as an auxiliary material, this study aims to explore the influences of salt content on the basic maturity index, organic matter composition, and dynamic change of humus substances during the composting process. The succession of microbial community was combined with the correlation statistical analysis, in order to reveal the microbial action about the effect of salt content on the mature process of food waste aerobic composting. Specifically, the food waste and maize stover were mixed well at the ratio of 4:1, where the initial moisture content was adjusted to about 63%. A composting experiment was carried out in the 60 L composting reactors for 45 days. A total of four experimental treatments were set with the addition of 0%, 0.5%, 1.0%, and 1.5% salt. Among them, the treatment without salt was the control group. The results showed that the temperature, C/N, and organic matter composition of four treatments fully met the requirements of maturity during aerobic composting. However, the salt addition greatly increased the electrical conductivity of the reactor. Particularly, the thermophilic period was shortened to 13 days at the proportion of salt addition of 1.5%. But, the seed growth was inhibited with the seed germination index reducing to 65.5%. Compared with the control treatment without salt, the degradation rate of organic matter was reduced by 6.5%, indicating the restricted humification process. The high throughput sequencing showed that the addition of 1.5% salt inhibited the activities of Thermobifida, Saccharomonospora, Aspergillus, and Trichosporon. In addition, a correlation analysis showed that the high salinity reduced the biodegradation of organic matter, such as total sugar and lignocellulose, thereby limiting the subsequent formation of humus substances. Thus, restricted improvement was found in the humification effect during food waste and maize stover composting. These findings can provide theoretical support for salt regulation in the application of aerobic composting in food wastes.
Keywords:waste  aerobic composting  humification  microorganism  food waste  salt
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