科研之友
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摘要
The degradation rate of organic components in kitchen waste is an important factor which affects composting process. In view of the specific components including fat and protein in kitchen waste, this research designed a series of experiments on microbial agents, establishing the appropriate compound ratio of kitchen waste composting, verifying the strengthening effect of kitchen waste compost. Results showed that the proper compound agents ratio for kitchen waste composting, was that m(Aspergillus oryzae): m(Bacillus licheniformis):m(Candida lipolytica):m(Trichoderma viride): m (Azotobacter chroococcum)=1.5:1:1.2:2:1. Meanwhile when the inoculation amount was 6‰, the agents had a stronger removal effect of the specific component in kitchen waste, with which the fat removal was up to 76.2%. There was also a strong nitrogen fixation effect on nitrogen during the process of composting whereby the lowest nitrogen loss rate could be as low as 11.8%. In addition, during the study, it was found that nitrogen fixation bacteria could reduce the loss of nitrogen during composting. However, the effect of nitrogen fixation was not only related to the initial amount of nitrogen fixing bacteria but also the combined action of varieties of microorganisms, which further illustrated the necessity and effectiveness of compound microbial agents.
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