天津农业科学2026，Vol.32Issue(7)：17-25,9.DOI:10.3969/j.issn.1006-6500.2026.07.004
利用枯草芽孢杆菌和EM菌剂复合的尾菜液态发酵工艺研究
Liquid Fermentation of Vegetable Residues via Coculture of Bacillus subtilis and EM Inoculant
摘要
Abstract
To address the challenges of low degradation efficiency and poor fermentation stability in the resource utilization of agricul-tural vegetable waste,this study developed a"hydrolysis-acidification"temporal inoculation submerged fermentation process using a composite microbial agent consisting of Bacillus subtilis(Bs,4.1×108 CFU·mL-1)and effective microorganisms(EM,1.2×108 CFU·mL-1).A mixture of Chinese cabbage,carrot,sweet potato peel,and watermelon rind at a fresh weight ratio of 2∶2∶3∶3 was used as the sub-strate.Through optimization of the microbial agent ratio,single-factor tests,and response surface methodology,the optimal conditions were determined as follows:Bs∶EM=1∶2(V/V),sequential inoculation with Bs followed by EM after a 15 h interval,fermentation tem-perature of 31 ℃,and a total inoculum size of 4.0%.Validation experiments conducted in a 5 L fermenter revealed that the organic matter degradation rate reached 44.21%,the total acid content was 30.15 g·L-1,and the system pH remained stable at 3.6.Mechanis-tic analysis indicated that Bacillus subtilis first secretes cellulase and other enzymes to degrade macromolecular organic matter into fermentable sugars,which are subsequently converted into organic acids by EM,thereby establishing a"hydrolysis-acidification"metabolic cascade.This cascade effectively avoids substrate competition and inhibits the growth of spoilage microorganisms.The pro-posed process significantly enhances the degradation efficiency and acidification stability of vegetable waste,shortens the fermentation period,and reduces water consumption,providing an engineering-oriented technical reference for the resource utilization of agricultur-al waste in arid regions of Northwest China.关键词
尾菜/液态发酵/枯草芽孢杆菌/EM菌Key words
vegetable residues/submerged fermentation/Bacillus subtilis/EM inoculant分类
农业科技引用本文复制引用
席彦玲,牛长江,马东亮..利用枯草芽孢杆菌和EM菌剂复合的尾菜液态发酵工艺研究[J].天津农业科学,2026,32(7):17-25,9.基金项目
自治区重点研发专项——厅厅联动、厅地联动(2022B02051) （2022B02051）
