中国蔬菜Issue(9)：83-93,11.DOI:10.19928/j.cnki.1000-6346.2026.2038
蔬菜废弃物连续好氧发酵特性及微生物群落分析
Continuous Aerobic Fermentation Characteristics and Microbial Community Succession of Vegetable Waste
摘要
Abstract
To address the challenges of massive vegetable waste generation and low efficiency of conventional composting,this study employed a self-developed continuous aerobic fermentation equipment using cowpea straw as the main feedstock.The effects of different moisture contents(60%,65%,70%)and initial carbon-to-nitrogen ratios(20∶1,25∶1,30∶1)on physicochemical dynamics,maturity,and microbial community structure were systematically investigated.The results showed that a moisture content of 65%combined with a C/N ratio of 25∶1 yielded the best overall composting performance.Under these optimal conditions,the temperature in the primary fermentation chamber peaked at 65.85℃,and remained above 55℃for more than 5 d,satisfying hygienic standards.The seed germination index(GI)exceeded 85%,confirming complete maturity and the absence of phytotoxicity.Additionally,the total organic carbon(TOC)degradation rate reached 46.25%,accompanied by effective nitrogen retention and transformation.Microbial community analysis revealed that Firmicutes and Actinomycetota were the dominant phyla during composting.Notably,under optimal process conditions,the relative abundance of Actinomycetota significantly increased,accounting for 54.66%during the maturation phase.Functional genera associated with lignocellulose degradation,particularly Ornithinicoccus,were specifically enriched,whereas excessively high moisture content(70%)suppressed their proliferation.Appropriate moisture content and C/N optimized the microbial community structure,significantly enhanced the abundance and activity of functional microorganisms,thereby synergistically promoted efficient organic matter decomposition and humification.This study provides a theoretical foundation and technical reference for the continuous aerobic composting of vegetable waste.关键词
蔬菜废弃物/连续好氧发酵/微生物群落/有机质降解/腐熟度Key words
vegetable waste/continuous aerobic fermentation/microbial community/organic matter degradation/maturity引用本文复制引用
张宇,姚宗路,赵立欣,罗娟,冯晶,张沛祯,朱本海..蔬菜废弃物连续好氧发酵特性及微生物群落分析[J].中国蔬菜,2026,(9):83-93,11.基金项目
现代农业产业技术体系北京市创新团队项目(BAIC08-2026),西藏自治区重点研发计划项目(XZ202501ZY0034),中国农业科学院科技创新工程项目 （BAIC08-2026）
