(4.3.7)--餐饮废水发酵生产微生物菌肥及其应用的研究.pdfVIP

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餐饮废水发酵生产微生物菌肥及其应用的研究

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摘要以学校食堂餐饮废水为原料通过发酵培养获得粘红酵母和地衣芽孢杆菌菌液按照不同比例混合菌液制备微

，。pH

生物液体菌肥在盆栽小油菜种植中检测其应用效果利用餐饮废水发酵所得粘红酵母和地衣芽孢杆菌菌液为

5.5～7.5，80/mL，N、P、K4.6%，4∶1

未检出杂菌且有效活菌数高于亿总养分大于以体积比为混合施用于盆栽小油

，、33.4%、34.1%8.2%。

菜其鲜重叶绿素含量和过氧化氢酶活性与对照组相比分别提高了和

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关键词餐饮废水微生物菌肥粘红酵母地衣芽孢杆菌小油菜

DOI:10.13205/j．hjgc．201702003

PＲODUCTIONOFMICＲOBIALFEＲTILIZEＲFＲOMＲESTAUＲANTWASTEWATEＲ

ANDITSAPPLICATION

HUYing-ying，WANGLu，XUEFei-yan，LVHe-shu，MALan-qing

(KeyLaboratoryofUrbanAgriculture(North)ofMinistryofAgriculture，CollegeofBiologicalScienceandEngineering，

BeijingUniversityofAgriculture，Beijing102206，China)

Abstract:MicrobialfertilizerwasobtainedbymixingofＲhodotorulaglutinisandBacilluslicheniformisfermentationbrothat

differentvolumeratiousingschoolrestaurantwastewaterasrawmaterial，andthentestedinpottedgrowthofBrassica

chinensis．ThefermentationbrothofＲ．glutinisandB．licheniformiswascharacterizedaspHvalueof5.5～7.5，morethan

8000million/mLoflivingcellwithoutundesirablemicrobesandmorethan4.6%ofnutrientofN，PandK．Microbial

fertilizerofthefermentationbrothmixedat4∶1wasapprovedtobeabletoimprovethefreshweight，chlorophyllcontentand

catalaseofpottedBrassicachinensis，whichincreasedby33.4%，34.