| 摘要: |
| 利用酵母菌、乳酸菌、醋酸菌三种可食性微生物复配发酵制备微生物除臭剂，研究微生物复配比、发酵时间、发酵温度、接种量四个因素对H2S去除率的影响。以单因素实验为基础，利用Box-Behnken响应面法优化最佳发酵条件，进一步研究硫元素转化及含量动态变化。结果表明酵母菌、乳酸菌、醋酸菌质量比为1∶2∶2时，各因素对H2S去除率的影响由高到低依次为发酵温度>发酵时间>接种量，最优发酵条件为发酵时间48.5 h、发酵温度30 ℃、接种量12.75%，H2S的去除率可达到71.84%；实验组与对照组的硫元素转化及含量动态变化相比，实验组的SO42-含量显著较高（P<0.05），H2S释放量显著较低（P<0.05）说明该微生物除臭剂可以调节硫元素转化，有效抑制H2S产生。 |
| 关键词: 除臭效果 响应面优化 复配发酵 硫素转化 |
| DOI：10.14188/j.ajsh.2020.04.005 |
| 分类号:Q939.97 |
| 基金项目:国家自然科学基金(31860004) |
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| Study on optimization of fermentation process conditions and sulfur conversion of microbial deodorant |
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LIU Yuhui1, ZHAO Ping1, LI Linjie1, ZHAO Zuli1, LIU Bingqian1, YANG Heng1, CAO Yingying1
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School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, Gansu, China
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| Abstract: |
| The microbial deodorant was prepared by the compound fermentation of yeast, lactobacillus and acetobacter, and the effects of four factors, including the ratio of microorganisms, fermentation time, fermentation temperature, and inoculation amount, on H2S removal rate were studied. Based on the single factor experiment, the optimal fermentation conditions were optimized by using the Box-Behnken response surface method, and the transformation of sulfur and its dynamic changes were further studied. The results showed that when the mass ratio of yeast, lactobacillus and acetobacter was 1∶2∶2, the influence of various factors on the removal rate of H2S was fermentation temperature>fermentation time>inoculation amount, the optimal fermentation conditions were the fermentation time of 48.5 h, fermentation temperature of 30 ℃, inoculation amount of 12.75%, and the removal rate of H2S could reach up to 71.84%. Compared with the control group’s sulfur conversion and dynamic changes in content, SO42- content of the experimental group was significantly higher (P<0.05), the release amount of H2S was significantly lower (P<0.05), which indicated that the microbial deodorant could regulate the conversion of sulfur element and effectively inhibit the production of H2S. |
| Key words: deodorization effect response surface optimization compound fermentation sulfur conversion |
