【作者】 朱慧；

【导师】 景键；

【作者基本信息】 南京大学 ， 生物化学与分子生物学， 2019， 硕士

【摘要】 随着人们生活水平的提高,餐厨垃圾的产生量迅速增长,由餐厨垃圾带来的一系列安全问题,如:“泔水猪”“地沟油”等日益严重。餐厨垃圾资源化及无害化已经显示出其重要意义。为了探究餐厨垃圾的理化性质对微生物生长繁殖的影响,本论文先检索了万方数据库、维普网数据库、中国知网、NCBI、Scopus及Web of Science等中英文数据库,大量收集国内外发表的涉及到餐厨垃圾与微生物生长繁殖相关的文献;检索的文献时间跨度从建库到2019年3月;然后通过散点图和趋势线来进行统计分析。最终共纳入23篇相关研究。研究结果显示:微生物生长量与餐厨垃圾的pH和总固体含量呈负相关;微生物生长量与餐厨垃圾C/N和湿度及反应的温度大致呈正相关。同时对餐厨垃圾的理化性质对相关微生物的生长的最适条件进行了分析。结果表明:大多数微生物生长的最适pH集中于5.8—6.6之间,最适温度在25℃—37℃之间,最适C/N在20—25之间,最佳固含率为80%—85%之间,最佳湿度为80%左右。在此基础上,选取南京大学食堂的餐厨垃圾为实验材料,并以四种常见的微生物(酿酒酵母、大肠杆微生物、枯草芽孢杆微生物和乳链球微生物)为实验对象,利用餐厨垃圾的各种组分及其相应的比例来制成微生物培养基,并与市面上的特定培养基对比,通过比较来分析出培养效果。实验结果表明只要设置适宜的比例,在等质量的情况下,利用餐厨垃圾及组分制得的培养基的培养效果可以与标准培养基(即市面上的专门培养基)差异不显著,有些餐厨垃圾组合完全可以替代市面上的培养基。总之,利用餐厨垃圾及其组分可以制作出优良的微生物培养基,这对于餐厨垃圾资源化培养微生物具有重要的指导意义。更多还原

【Abstract】 With the improvement of people’s living standards,the production of kitchen waste increases rapidly,and a series of safety problems has produced,such as:"slop pig","gutter oil".The resource and innocuous utilization of kitchen waste has shown its important significance.In order to explore the influence of the physicochemical properties of kitchen waste on the growth and reproduction of microbes,this paper searched Wanfang database,Weipu database,CNKI,NCBI,Scopus,Web of Science and other Chinese and English databases,then collected a large number of domestic and foreign literatures related to the growth and reproduction of kitchen waste and microbes.The time span of the retrieved documents was from the establishment of the database to March 2019.Then statistical analysis is carried out through scatter plots and trend lines.Finally,a total of 23 related studies were included.The results showed that microbial growth was negatively correlated with pH and total solid content of kitchen waste.Microbes growth are positively correlated with C/N,humidity and reaction temperature of kitchen waste.At the same time,the physical and chemical properties of kitchen waste and the optimum conditions for the growth of related microbes were analyzed.The results showed that the optimal pH value of most microbes was between 5.8 and 6.6,the optimal temperature was between 25℃ and 37℃,the optimal C/N was between20and25,the optimal solid holdup was between80%and 85%,and the optimal humidity was about80%.On this basis,the selection of Nanjing university canteen kitchen waste as experiment material,with four common microorganisms(Saccharomyces cerevisiae.Escherichia coli、Bacillus subtilis、Streptococcus lactis)as experimental object,the various components of kitchen waste and corresponding proportions was made to the scale of microbial culture medium,and compared with the specific culture medium on the market,analyzing of the training effect through comparative.The experimental results showed that as long as the appropriate proportion was set,the culture effect of the medium made from kitchen waste and its components could not be significantly different from the standard medium(i.e.the special medium in the market)under the condition of equal quality,and some combinations of kitchen waste could completely replace the medium in the market.In short,the utilization of kitchen waste and its components can produce excellent microbial culture medium,which has important guiding significance for resourcing utilization of kitchen waste to cultivate microbes.更多还原