| 袁小懿,梁钰灵,蒋 敏,郭明月,徐爱玲.高温蛋白质降解菌的筛选及其在鸡粪发酵中的应用[J].,2020,(16):3043-3049 |
| 高温蛋白质降解菌的筛选及其在鸡粪发酵中的应用 |
| Screening of High Temperature Protein Degrading Bacteria and Its Application in Poultry Dung Fermentation |
| 投稿时间：2020-04-05 修订日期：2020-04-30 |
| DOI：10.13241/j.cnki.pmb.2020.16.009 |
| 中文关键词: 高温菌 蛋白质降解菌 鸡粪发酵 |
| 英文关键词: High-temperature bacteria Protein-degrading bacteria Chicken manure |
| 基金项目:国家自然科学基金项目 (31170509) ；山东省重点研发计划项目(2017GF220001) |
|
| 摘要点击次数: 741 |
| 全文下载次数: 385 |
| 中文摘要: |
| 摘要 目的：本研究通过对高温蛋白质降解菌的富集培养、筛选与分离，旨在为鸡粪资源的合理利用，生产高质量的有机肥料奠定基础。方法：通过在高温条件下对高效降解蛋白质的高温菌种进行富集培养、纯化与分离。结果：分离得到24株高温高效降解蛋白质菌株，经鉴定其分别属于短短芽孢杆菌属（Brevibacillus spp. ）、嗜热芽孢杆菌属（Bacillus spp. ）、假黄单孢菌（Pseudoxanthomonas spp. ）等8种菌属。将制备的复合菌液接种于鸡粪中发现，实验组升温速率明显快于对照组，在发酵后16 h左右到达高温阶段，比空白组提前将近8 h，且加入耐高温蛋白质降解菌的FJ3组，高温期比空白组延长24 h左右，持续时间长达56 h；发酵过程pH值比空白组下降较快，pH值最低到5.5左右；物料的含水率从65%降至20%左右，N、P、K等营养元素所占比例有所增加，且发酵产物质地松散、柔软，带有较浓的酸香味。结论：实验表明添加外源高温降解蛋白质菌株，能够减少鸡粪发酵产生的恶臭，活化养分，提高堆肥效果，对鸡粪便的处理有重要意义。 |
| 英文摘要: |
| ABSTRACT Objective: This study aims to lay the foundation for the rational use of chicken manure resources and the production of high-quality organic fertilizers through the enrichment cultivation, screening and separation of high-temperature protein degrading bacteria. Due to the lack of protein-degrading bacteria and high-temperature bacteria in the process of chicken manure fermentation, the fermentation heating time is slow, the high temperature maintenance time is short, and the fermentation time is long. Methods: Enriched culture, purification and separation of high-temperature strains that efficiently degrade proteins under high-temperature conditions. Results: 24 strains of high-temperature and highly efficient protein degradation bacteria were isolated and identified as belonging to 8 species, including Brevibacillus spp, Bacillus spp, and Pseudoxanthomonas spp. Inoculation of the prepared compound bacterial solution in chicken manure found that the the temperature rise rate in the experimental group with the bacterial agent was significantly faster than that in the control group. It reached the high temperature stage about 16h after fermentation, nearly 8h ahead of the blank group, and which was nearly 8 h earlier than that in the control group. And the FJ3 group, which was added with high-temperature protein-degrading bacteria. Compared with that in the control group, the high temperature period was prolonged by about 24 hours, and the duration reached 56 hours. The pH of the fermentation process decreased faster than that of the control group, the lowest pH value was around 5.5. The moisture content of the poultry dung reduced from 65% to about 20%, the proportion of N, P, K and other nutrients increased, and the fermentation product is loose and soft, with a strong acid flavor. Conclusion: Therefore, the addition of high-temperature protein-degrading bacteria could increase the temperature rise rate, prolong the period of high temperature, accelerate the ferment process of poultry dung, and reduce the loss of nutrients, which has great significance for the treatment of poultry dung. |
|
查看全文
查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
