The screening and identification of thermostable decomposition bacteria in kitchen waste and the relative application

Authors

WAN Wenjuan, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
ZHANG Yunbin, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; School of Public Health, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
NIE Zhiyan, Shanghai Health Medical College School of Medical Technology, Shanghai, 201318, China
MAO Yanjia, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
XU Jing, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
YU Ying, Shanghai Jiehao Logistics Facilities Technology Service Co., Ltd., Shanghai, 201400, China

Abstract

The efficient degrading and high-temperature resistance bacteria in kitchen waste were isolated according to the characteristics of domestic kitchen waste. The microorganisms in the kitchen waste were cultured for 48 hours under the conditions of a temperature of 55 ℃ and a relative humidity of 50% RH using a nutrient agar medium (LA), and then they were screened and separated according to the colony morphology. 20 strains of bacteria were obtained, and their decomposition effects of starch, protein, oil and cellulose were determined. X13, which has the best decomposition effect, was selected and identified to be Bacillus licheniformis by morphology, physiology, biochemistry and molecular biology. The microbial agent prepared by X13 strain was used to decompose the kitchen waste. After running for 48 hours in the small kitchen waste disposer, the decomposition of the kitchen waste reached 72.82%. The results showed that the microbial agent could effectively improve the decomposition efficiency of the kitchen waste and shorten the decomposition time. Therefore, the B. licheniformis could be used in the kitchen waste decomposition industry.

Publication Date

6-28-2019

First Page

54

Last Page

58,68

DOI

10.13652/j.issn.1003-5788.2019.06.009

Recommended Citation

Wenjuan, WAN; Yunbin, ZHANG; Zhiyan, NIE; Yanjia, MAO; Jing, XU; and Ying, YU (2019) "The screening and identification of thermostable decomposition bacteria in kitchen waste and the relative application," Food and Machinery: Vol. 35: Iss. 6, Article 9.
DOI: 10.13652/j.issn.1003-5788.2019.06.009
Available at: https://www.ifoodmm.cn/journal/vol35/iss6/9

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