pH值对猪粪与菌糠共发酵产酸特性及微生物群落的影响

doi:10.15933/j.cnki.1004-3268.2023.05.013

摘要/Abstract

摘要： 为解决当前农业废弃物资源化利用产物单一、效率低下的问题，以猪粪和灵芝菌糠为原料，通过研究不同pH值对猪粪和菌糠厌氧共发酵过程的影响，探讨二者厌氧发酵产酸规律和微生物群落结构变化。设置7个处理［不调节pH值（对照，CK）、pH值为4.0、pH值为5.5、pH值为7.0、pH值为8.5、pH值为10.0、pH值为11.5］，测定并分析发酵液中挥发性脂肪酸（VFA）、氨氮、总磷、可溶性化学需氧量（SCOD）等指标以及微生物群落结构变化。结果表明，pH值为8.5处理，发酵第11天，VFA质量浓度达到最大值，为36 736.29 mg/L，是对照组的1.36倍；pH值调控对VFA组分的影响方面，乙酸和正戊酸受pH值影响较大，总体上乙酸占比随pH值的升高而增大，而正戊酸占比则呈相反趋势；不同pH值处理下，SCOD随发酵时间推移其变化趋势与VFA一致。高通量测序分析结果表明，pH值为8.5处理为最优产酸组，其微生物群落丰富度最高；在酸积累最大日，所有处理细菌群落的优势菌门为Firmicutes（厚壁菌门）；在最优产酸组中，随厌氧发酵时间的推移，Bacteroidetes（拟杆菌门）相对丰度上升，而Firmicutes相对丰度则降低，在属水平上，Lactobacillus（乳酸菌属）、Clostridium_sensu_stricto_1（狭义梭菌属）、Terrisporobacter（锥孢杆菌属）相对丰度降低，而Caldicoprobacter（钙杆菌属）相对丰度升高。因此，在pH值为8.5时，能够提高猪粪与菌糠厌氧共发酵的VFA产量，从而提高其利用率。

关键词: 猪粪, 菌糠, pH值, 厌氧发酵, 挥发性脂肪酸, 微生物群落结构

Abstract: Aiming at the problems of single product component and low efficiency in the current resource utilization of agricultural waste，this study used pig manure and spent mushroom substrate for anaerobic co‐fermentation. In this paper，the variation rules of acid production and microbial community structure were studied by the anaerobic co‐fermentation of pig manure and spent mushroom substrate，which was regulated by various pH values. A total of 7 treatments（the pH value was not adjusted，and pH values were 4.0，5.5，7.0，8.5，10.0，11.5）were set up to measure and analyze the changes of volatile fatty acids（VFA），ammonia nitrogen，total phosphorus，soluble chemical oxygen demand（SCOD） and microbial community. When pH value was 8.5，VFA concentration reached the maximum of 36 736.29 mg/L on the 11th day of fermentation，which was 1.36 times the control. Acetic and n‐valeric acids were greatly affected by pH，in general，the proportion of acetic acid increased with the increase of pH value，while the proportion of n‐valeric acid decreased with the increase of pH value. Under different pH values control，SCOD showed the same trend as VFA with fermentation time.The results of high‐throughput sequencing analysis showed that pH 8.5 was the optimal acid producing group，and the microbial community richness was the highest.On the maximum acid accumulation day，Firmicutes was the dominant microflora in all pH control groups.In the optimal acid‐producing group，the relative abundance of Bacteroidetes increased while that of Firmicutes decreased with fermentation.At the genus level，the relative abundance of Lactobacillus，Clostridium_sensu_stricto_1 and Terrisporobacter decreased，while the relative abundance of Caldicoprobacter increased with anaerobic fermentation.Therefore，when pH value is 8.5，the VFA yield of anaerobic co‐fermentation of pig manure and spent mushroom substrate can be increased，and its utilization rate can be improved.

Key words: Pig manure, Spent mushroom substrate, pH value, Anaerobic fermentation, Volatile fatty acid, Microbial community structure

中图分类号:

S141.4
X705

任元森, 张海波, 程红艳, 王雨萌, 罗渊, 刘娜. pH值对猪粪与菌糠共发酵产酸特性及微生物群落的影响[J]. 河南农业科学, 2023, 52(5): 110-120.

REN Yuansen, ZHANG Haibo, CHENG Hongyan, WANG Yumeng, LUO Yuan, LIU Na. Effect of pH Value on Acid Production Characteristics and Microbial Community in Co‐Fermentation of Pig Manure and Spent Mushroom Substrate[J]. Journal of Henan Agricultural Sciences, 2023, 52(5): 110-120.

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