餐厨垃圾原位处理菌株的筛选和鉴定

按照产酶能力强、菌株间无拮抗性的原则，从本实验室27株菌中筛选到2株淀粉酶产生菌；苏云金芽孢杆（Bacillus thuringiensis、TKFW r8）和枯草芽孢杆菌（Bacillus subtilis、TKFW 10004），2株蛋白酶产生菌；蜡样芽孢杆菌（Bacillus cereu. frankland 、TWKF 11014）和纳豆芽孢杆菌（Bacillus natto、TWKF 11002）。将该4株菌与植物乳酸菌(Lactobacillus plantarum、TWKF 12006)和酿酒酵母菌（Saccharomyces cerevisiae Hansen、TKFW 13024）等比例组合，试验结果表明处理后的餐厨垃圾没有恶味，蚊虫较少，具有淡淡的酒香味，能够抑制病原微生物的生长，具有一定的减量效果。为了保证菌株的生物安全性，对未知菌TKFW r8进行观察和鉴定，通过16S rDNA序列分析，确定为苏云金芽孢杆菌。

Screening and Identification of Strains in Situ Kitchen Waste Treatment

Two amylase-producing bacteria strains named Bacillus thuringiensis TKFW r8 and Bacillus subtilis TKFW 10004 , and two protease-producing bacteria strains named Bacillus cereus. Frankland TWKF 11014 and Bacillus nattoTWKF 11002, were screened from 27 strains of the laboratory tested strains according to the principle of the enzyme good production and no antagonism. The 4 strains, Saccharomyces cerevisiae (Saccharomyces cerevisiae Hansen , TKFW 13024) and Lactobacillus (Lactobacillus plantarum, TWKF 12006) were combined to deal with Kitchen waste in spring. Results showed kitchen waste smelled wine fragrance without foul odour, It indicated that the kitchen waste in situ treatment had certain reduction effect and avoided the secondary pollution. To ensure biosafety of the strains, the unknown strain named TKFW r8 was identified to be Bacillus thuringiensis with 16S rDNA sequence analysis.