餐厨垃圾乳酸发酵过程中的微生物多样性分析

采用PCR-DGGE等分析手段,研究了餐厨垃圾乳酸发酵过程中的微生物种群动态变化.结果表明,餐厨垃圾不灭菌而接种的开放式发酵体系中微生物的多样性高于灭菌后接种的非开放式发酵体系,而乳酸产量也是前者高于后者.说明发酵体系中的微生物多样性与乳酸产量有很大的相关性.通过对部分条带的测序可知,餐厨垃圾开放式发酵体系中除含有接种用的嗜淀粉乳杆菌外,还含有很多土著乳酸菌,如Lactobacillus sp.、Lactobacillus casei和Lactobacillus plantarum,以及土著水解菌,如假单胞菌属(Pseudomonas sp.)等,这些土著菌的存在是促进乳酸发酵的重要因素.PCR-DGGE结合技术对于成分复杂的餐厨垃圾中的细菌种群结构的动态变化分析是可行的.

Analysis of Microbial Community Structure in Lactic Acid Fermentation from Kitchen Waste

In this study, PCR-DGGE was used to analyze the microbial community structure in lactic acid fermentation from kitchen waste. The results showed that with Lactobacillus amylophilus inoculation, both the microbial diversity and lactic acid production in the open fermentation system were higher than those in the sterilized fermentation system. These results indicated that the microbial diversity and the lactic acid production have great correlation in the kitchen waste fermentation system. Through analyzing the sequence of some DNA bands excised from the DGGE gel, it showed that in addition to the inoculation of Lactobacillus amylophilus there were some indigenous lactic acid bacteria, such as Lactobacillus sp., Lactobacillus casei, Lactobacillus plantarum and indigenous hydrolytic bacteria, such as Pseudomonas sp.. These indigenous bacteria can help to promote lactic acid production. PCR-DGGE is feasible for analyzing the dynamic changes of microbial community structure in kitchen waste with complicated composition.