title: Development of a novel compound microbial agent for degradation of kitchen waste.
abstract: Large quantities of kitchen waste are produced in modern society and its disposal poses serious environmental and social problems. The aim of this study was to isolate degradative strains from kitchen waste and to develop a novel and effective microbial agent. One hundred and four strains were isolated from kitchen waste and the 84 dominant strains were used to inoculate protein-, starch-, fat- and cellulose-containing media for detecting their degradability. Twelve dominant strains of various species with high degradability (eight bacteria, one actinomycetes and three fungi) were selected to develop a compound microbial agent "YH" and five strains of these species including H7 (Brevibacterium epidermidis), A3 (Paenibacillus polymyxa), E3 (Aspergillus japonicus), F9 (Aspergillus versicolor) and A5 (Penicillium digitatum), were new for kitchen waste degradation. YH was compared with three commercial microbial agents-"Tiangeng" (TG), "Yilezai" (YLZ) and Effective Microorganisms (EM), by their effects on reduction, maturity and deodorization. The results showed that YH exerted the greatest efficacy on mass loss which decreased about 65.87% after 14 days. The agent inhibited NH3and H2S emissions significantly during composting process. The concentration of NH3decreased from 7.1 to 3.2ppm and that of H2S reduced from 0.7 to 0.2ppm. Moreover, E4/E6(Extinction value460nm/Extinction value665nm) of YH decreased from 2.51 to 1.31, which meant YH had an obvious maturity effect. These results highlighted the potential application of YH in composting kitchen waste.
authors.affiliation: Beijing Forestry University, College of Biological Sciences and Biotechnology, Beijing, China.
authors.forename: Kaining
authors.initials: K
authors.lastname: Zhao
authors.affiliation: Beijing Forestry University, College of Biological Sciences and Biotechnology, Beijing, China.
authors.forename: Rui
authors.initials: R
authors.lastname: Xu
authors.affiliation: Beijing Forestry University, College of Biological Sciences and Biotechnology, Beijing, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Beijing Forestry University, College of Biological Sciences and Biotechnology, Beijing, China.
authors.forename: Hao
authors.initials: H
authors.lastname: Tang
authors.affiliation: Chinese Academy of Sciences, Research Center for Eco-environmental Sciences, State Key Laboratory of Urban and Regional Ecology, Beijing, China.
authors.forename: Chuanbin
authors.initials: C
authors.lastname: Zhou
authors.affiliation: Chinese Academy of Sciences, Research Center for Eco-environmental Sciences, State Key Laboratory of Urban and Regional Ecology, Beijing, China.
authors.forename: Aixin
authors.initials: A
authors.lastname: Cao
authors.affiliation: Beijing Forestry University, College of Biological Sciences and Biotechnology, Beijing, China. Electronic address: zhaogz@im.ac.cn.
authors.forename: Guozhu
authors.initials: G
authors.lastname: Zhao
authors.affiliation: Beijing Forestry University, College of Biological Sciences and Biotechnology, Beijing, China. Electronic address: guohuiya@126.com.
authors.forename: Hui
authors.initials: H
authors.lastname: Guo
mesh_terms: D001419:Bacteria / Q000378:metabolism*; D001673:Biodegradation, Environmental; D005658:Fungi / Q000378:metabolism*; D012037:Refuse Disposal / Q000379:methods*; D014675:Vegetables / Q000378:metabolism / Q000382:microbiology*
keywords: Degradative activity; Deodorization; Dominant strains; Kitchen waste