摘要
为了实现餐厨垃圾的饲料化利用和有效贮藏,该实验模拟实际生产条件,对公共餐厨垃圾厌氧发酵工艺进行了研究。以混合菌发酵的公共餐厨垃圾样品作为菌种,分为4个处理组:(A)调酸+未灭菌、(B)调酸+灭菌、(C)泡菜水+未灭菌和(D)泡菜水+灭菌,于室温下厌氧发酵14 d,分别测定发酵过程中的有害微生物、pH值、乳酸、水分、脂肪、蛋白质和纤维素含量。结果表明,4组的有害微生物如金黄色葡萄球菌和沙门氏菌均未检出,pH值分别达到3.38、3.38、3.34和3.39,乳酸质量分数分别为1.19%、0.43%、0.90%和0.73%,淀粉、脂肪、蛋白质和纤维素等营养成分则未见显著变化。该实验说明餐厨垃圾发酵后未腐败变质,可延长贮藏时间,其中(A)调酸+未灭菌发酵效果最好。因此,混合菌发酵工艺可以实现公共餐厨垃圾饲料化利用。
In order to realize food waste-converted animal feed utilization and storage, an anaerobic fermentation process was developed. The public kitchen waste samples fermented by mixed microorganisms were divided into four treatment groups: A: acidification without sterilization, B: acidification with sterilization, C: pickle water without sterilization and D: pickle water with sterilization. The four groups were subjected to anaerobic fermentation at room temperature for 14 days, and the amount of the harmful microorganisms, lactic acid, water, fat, protein, and cellulose, as well as their pH during the fermentation process were determined. The results showed that pathogenic microorganisms, such as Staphylococcus aureus and Salmonella sp., were not detected in any of the group, and the pH values of A, B, C, and D group were 3.38, 3.38, 3.34 and 3.39, respectively. The lactic acid concentrations were 1.19%, 0.43%, 0.90% and 0.73%, respectively. Among them, the A group(acidification without sterilization-treated fermentation) had the best effect.
作者
黄林丽
谢斌
陈立
杨丁玮
蒲一涛
何庆华
HUANG Linli;XIE Bin;CHEN Li;YANG Dingwei;PU Yitao;HE Qinghua(Department of Food Science and Engineering,College of Chemistry and Environmental Engineering,Shenzhen University,Shenzhen 518071,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第24期148-152,共5页
Food and Fermentation Industries
基金
深圳市科技创新委员会基础研究(自由探索)项目(JCYJ 20180305125139107)
关键词
公共餐厨垃圾
厌氧发酵
pH
乳酸
贮藏
public kitchen waste
anaerobic fermentation
pH
lactic acid
storage
