THE AEROBIC DEGRADATION OF NUTRITIONAL COMPLEXED KITCHEN WASTE BY MIXED MICROBIAL FLORA

ZHAO Zi-xuan; QIU Wei-hua; WANG Pan

doi:10.13205/j.hjgc.202104015

Volume 39 Issue 4

Jul. 2021

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Article Navigation > ENVIRONMENTAL ENGINEERING > 2021 > 39(4): 92-99

ZHAO Zi-xuan, QIU Wei-hua, WANG Pan. THE AEROBIC DEGRADATION OF NUTRITIONAL COMPLEXED KITCHEN WASTE BY MIXED MICROBIAL FLORA[J]. ENVIRONMENTAL ENGINEERING , 2021, 39(4): 92-99. doi: 10.13205/j.hjgc.202104015

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ZHAO Zi-xuan, QIU Wei-hua, WANG Pan. THE AEROBIC DEGRADATION OF NUTRITIONAL COMPLEXED KITCHEN WASTE BY MIXED MICROBIAL FLORA[J]. ENVIRONMENTAL ENGINEERING , 2021, 39(4): 92-99. doi: 10.13205/j.hjgc.202104015

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THE AEROBIC DEGRADATION OF NUTRITIONAL COMPLEXED KITCHEN WASTE BY MIXED MICROBIAL FLORA

doi: 10.13205/j.hjgc.202104015

1. Beijing Technology and Business University, Beijing 100048, China;
2. Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China;
3. Dalian National Laboratory for Clean Energy, Chinese Academy of Sciences, Dalian 116023, China

Received Date: 2020-06-15
Available Online: 2021-07-21

Abstract

Abstract

The diversity analysis and identification of a newly isolated kitchen-waste (KW) degrading microbial flora CCJ-Bac-1 were carried out. CCJ-Bac-1 was dominated by Bacillus spp., including B. velezensis, B. badius, B. thermopylovorans, Paenibacillus pueri, Lactobacillus gasseri, Komagataeibacter saccharivorans. Among CCJ-Bac-1, B. velezensis, B. badius and B. thermopylovorans were firstly reported in the degradation of kitchen-waste. Then, the physical and chemical properties of the kitchen waste were regulated with peanut shells (PS) and banana peels (BP). The determined optimal ration of kitchen-waste to peanut shells and banana peels was 0.7:0.2:0.1. Finally, the complex kitchen waste was degraded by mixed microbial flora that containing equal ration (by volume) of CCJ-Bac-1, Thermophilic hyphomycete and Streptococcus thermophilus, resulting in the highest weight loss rate of 63.9%. This study was conducive for converting kitchen-waste to the raw materials for consequently biological transformation.
- nutritional complexed kitchen waste,
- aerobic degradation,
- mixed microbial flora,
- diversity analysis and identification,
- resource utilization

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References

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