1. Effect of Different Excipients on Fungal Flora during Aerobic Fermentation of Thermal Hydrolyzed Kitchen Waste
- Author
-
Zhenhua Wang, Juan Wu, Jianguo Song, and Jie Bai
- Subjects
History ,Computer Science Applications ,Education - Abstract
In this paper, a comparative study was conducted on the aerobic fermentation of kitchen waste pretreated by thermal hydrolysis and three different excipients, the dynamic changes of temperature and organic matter of kitchen waste after thermal hydrolysis were measured during aerobic fermentation with peanut shell, corn stalk and corn cob as additives, and high-throughput sequencing was performed on the samples of the three excipients in the high temperature fermentation stage to identify the dominant bacterial community in the high temperature region of different excipients. The results showed that the dominant bacterial communities of peanut shell, corn stalk and corn cob were similar at the phylum classification level. Among them, Ascomycota accounted for 97.68%, 99.55% and 99.98% in HS, YM and YX treatment groups, respectively, which means it was the absolute dominant fungal phyla in high temperature fermentation stage. At the level of genus classification, there were differences among the dominant bacterial genera in each group. The main bacterial genera in peanut shell treatment group were Aspergillus, unclassified_f__Dipodascaceae, Penicillium, unclassified_o__Sordariales, Candida and Diutina. The main bacterial genera in corn stalk treatment group were Candida, Aspergillus and Penicillium. The main bacteria in corn cob treatment group was unclassified_o__Sordariales. The percentage of saprophytic fungi in HS, YM and YX high-temperature treatment groups was 96.40%, 99.25% and 99.97%, respectively. Saprophytic fungi played a major role in the high-temperature fermentation stage.
- Published
- 2023