现代食品科技2013，Vol.29Issue(4)：756-761,6.
餐厨垃圾原位处理菌株的筛选和鉴定
Screening and Identification Strains for in Situ Kitchen Waste Treatment
乔长晟 1宋可 1张娟琨 1徐红宏 1刘帅1
作者信息
摘要
Abstract
Two amylase-producing bacteria strains named Bacillus thuringiensis TKFW r8 and Bacillus subtilis TKFW 10004 , and two protease-producing bacteria strains named Bacillus cereus. FrarMand TWKF 11014 and Bacillus naffoTWKF 11002, were screened from 27 strains of the laboratory tested strains according to the principle of the enzyme good production and no antagonism. The 4 strains, Sacchawmyces cerevisiae (Sacchammyces cerevisiae Hansen, TKFW 13024) and Lactobacillus (Lactobacillus plantation, TWKF 12006) were combined to deal with Kitchen waste in spring. Results showed kitchen waste smelled wine fragrance without foul odour, It indicated that the kitchen waste in situ treatment had certain reduction effect and avoided the secondary pollution. To ensure biosafety of the strains, the unknown strain named TKFW r8 was identified to be Bacillus thuringiensis with 16S rDNA sequence analysis.关键词
菌株筛选/餐厨垃圾/原位处理/菌株鉴定Key words
strains screening/ kitchen waste/ in situ treatment/ identification of strain引用本文复制引用
乔长晟,宋可,张娟琨,徐红宏,刘帅..餐厨垃圾原位处理菌株的筛选和鉴定[J].现代食品科技,2013,29(4):756-761,6.
