餐厨垃圾乳酸发酵残渣生产蛋白饲料的研究.pdfVIP

维普资讯 第24卷第4期 哈 尔滨商业大学学报(自然科学版) Vo1．24 No．4 2008年8月 Journal of Harbin University of Commerce f Natural Sciences Edition) Aug．2008 餐厨垃圾乳酸发酵残渣生产蛋白饲料的研究 王孝强 ，尹 玮 ，汪群慧 一，陈丽玮 (1．哈尔滨工业大学环境科学与工程系，哈尔滨150090；2．北京科技大学环境工程系，北京 100083) 摘 要：以餐厨垃圾乳酸发酵残渣为研究对象，探讨其酵母发酵制取饲料蛋白的可行性．采用Hack— ett—Burman试验设计从9个因素中筛选出影响酵母发酵的正向显著性因素(尿素、不灭菌)和负向显 著性因素(磷酸氢二钾、硫酸镁)．实验结果表明，残渣中残留的乳酸菌和乳酸盐对酵母发酵无影响， 影响残渣酵母发酵的因素是酸性环境，酵母发酵前发酵底物无须灭菌．尿素最佳添加量为2．5％，最 佳条件下发酵饲料中的真蛋白含量可高达31．1％，与餐厨垃圾乳酸发酵残渣中真蛋白含量 (14．7％)相比，提高了1倍． 关键词：餐厨垃圾；乳酸发酵残渣；乳酸菌；酵母；蛋白饲料；Plackett—Burman试验设计 中图分类号：X705 文献标识码：A 文章编号：1672—0946(2008)04—0404—05 Animal feed production from lactic acid fermentation residue of kitchen waste using Plackett——Burman design WANG Xiao．qiang。 YIN Wei。 ， ， WANG Qun—hui 一，CHEN Li—wei (1．Department of Environmental Science and Engineering，Harbin Institute of Technology，Harbin 150090，China； 2．Department of Environmental Engineering，Beijing University of Science and Technology，Beijing 100083，China) Abstract：Yeast fermentation for animal feed production from lactic acid fermentation residue of kitchen waste is studied．Positive significant factors(urea and unsterilization)and nega— tive significant factors(K2 HPO4 and MgSO4)are screened from nine factors by Plackett— Burman design．It iS not the lactic acid bacteria or lactic acid in the residue but the acidic environment that has a negative effect on the yeast fermentation，therefore sterilization of the residue before yeast fermentation is unnecessary．Single factor experiment of urea showed that optimal addition of urea is 2．5％ and the real protein content