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研究报告

摘要：为了研究餐厨降解菌的生物特性，选取耐盐性、基质迁移性及其在餐厨降解中的酶活特性展开研究，以此来揭示各菌种在降解过程中的优势特性及其各自发挥的作用.结果表明，混合菌产酶优于单菌种；菌株在2.5%NaCl浓度下可正常生长，耐盐性排序为：博德特氏菌（Bordetella petrii）>汉氏硝化细菌（Nitrobacter hamburgensis）>螺旋巴克斯霉（Backusella circina），迁移性排序为：博德特氏菌（Bordetella petrii）>汉氏硝化细菌（Nitrobacter hamburgensis）>螺旋巴克斯霉（Backusella circina）.综合来看，博德特氏菌在降解前期作用明显，蔗糖酶活后期保持稳定表明堆肥矿质化趋于稳定，脱氢酶和多酚氧化酶活在后期逐步降低并趋于稳定表明堆肥腐熟性良好且稳定.

Abstract：The present study was conducted to identify the dominant and effective utilization of kitchen garbage by different bacteria in compost. Salt tolerance, mobility and enzyme activity of bacteria were chosen as indicators of biological characteristics of kitchen garbage degradation. The results showed that enzyme production of mixed bacteria was better than single strain; bacteria tolerated 2.5% NaCl concentration in decreasing order of Bordetella petrii > Nitrobacter hamburgensis > Backusella circina while that of mobility decreased in order of Bordetella petrii > Nitrobacter hamburgensis > Backusella circina. In conclusion, Backusella circina played a vital role in the initial stage of degradation. The enzyme activity of invertase was stable in the late stage, suggesting that mineralization became stable during composting process. The enzyme activities of dehydrogenase and polyphenol oxidase decreased gradually and then stabilized in the late stage, indicating that maturity of composting was good and stable.