CN112159768A - Pichia guilliermondii and application thereof in biological deodorization - Google Patents
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Abstract
The invention discloses a Pichia guilliermondii (Meyerozyma guilliermondii) K1 and application thereof in biological deodorization, belonging to the technical field of biology. The preservation number of the Pichia guilliermondii (Meyerozyma guilliermondii) K1 is CCTCC NO: M2020191. The strain has high deodorization efficiency and no biological danger, and the biological deodorization microbial inoculum prepared by using the pichia guilliermondii K1 has obvious degradation effect on odor generated by kitchen waste, and has better application potential.
Description
Technical Field
The invention belongs to the technical field of biology, and particularly relates to pichia guilliermondii (Meyerozyma guilliermondii) K1 and application thereof in biological deodorization.
Background
The foul smell is a general name for all gases which stimulate olfactory organs to cause people to be unpleasant and harm the living environment of people. Malodor is one of seven public hazards recognized in the world, second only to noise. The malodor can cause nausea, dizziness, vomiting and other reactions, and can also cause respiratory diseases, cardiovascular diseases and other diseases of human beings seriously. Due to high water content and high organic matter content, the kitchen waste is extremely easy to decay, odor is emitted, and insect flies are bred.
There are three main methods of deodorization at present: physical, chemical and biological methods. The physical method and the chemical method are suitable for occasions with high odor pollutant concentration, and have the advantages of high odor treatment efficiency, short treatment residence time, quick start and the like; but also has the defects of easy secondary pollution caused by treatment, high equipment cost, high operation requirement and the like.
Compared with physical and chemical methods, the biological deodorization method does not need to add chemical substances in the process, can be carried out at normal temperature (10-40 ℃) and pressure, has lower cost and simpler operation compared with the physical method and the chemical method. And the microbial degradation is usually oxidation reaction, and the final products of odor are carbon dioxide, water, sulfate, nitrate and the like, so that secondary pollution can not be caused. The microbial deodorization mode adopted by refuse disposal places such as refuse landfills, refuse compression stations and refuse compression vehicles is similar to the deodorization mode of livestock farms, and the microbial deodorization mode is mainly used for spraying biological viable bacteria.
Patent document CN 109260940 a discloses a composite microbial deodorant for removing malodorous gases in landfills or sludge, which contains bacteria of the genus alcaligenes, bacillus and rhizoctonia. When the bacterial strain is applied, the bacterial strain is added into fresh sludge or fresh garbage according to the ratio of 1: 5-15, and the inhibition rate of the bacterial strain on malodorous gas after 48 hours reaches more than 20%.
Patent document CN 110314529 a discloses a composite microorganism deodorant, comprising composite microorganisms and an enzyme activator, wherein the composite microorganisms consist of 17-23% of pediococcus acidilactici, 19-22% of lactobacillus bifidus, 18-21% of lactobacillus acidophilus, 22-28% of alcaligenes faecalis, and 13-19% of rhodopseudomonas palustris; the selected microorganisms mainly comprise garbage filtrate original bacteria and have strong environmental adaptability. The use condition of the microbial deodorant requires that the pH value is 6.5-8.5, the temperature is 28-37 ℃, the deodorization time is 60h, and the use amount is 5-8 vt%.
The variety of microorganisms in nature is wide, and the development of more efficient deodorizing strains is a technical problem to be solved by the technical personnel in the field.
Disclosure of Invention
The invention aims to provide a high-efficiency strain for biological deodorization so as to widen the selection range of a deodorizing microbial inoculum.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention separates and screens a bacterial strain K1 with high-efficiency deodorization capability from canteen kitchen waste of Zhejiang industry university, and the bacterial strain belongs to Pichia guilliermondii (Meyerozyma guilliermondii) through identification, so the bacterial strain is named as Meyerozyma guilliermondii K1, and is preserved in China center for type culture collection at 6-10 months in 2020, the preservation number is CCTCC NO: M0192021, the preservation address is: wuhan, Wuhan university in China.
The invention also provides application of the Pichia guilliermondii (Meyerozyma guilliermondii) K1 in biological deodorization.
Pichia guilliermondii (Meyerozyma guilliermondii) K1 is used as a biological deodorant microbial agent to be applied to canteen waste stacking areas, waste transfer stations and the like to remove peculiar smell of kitchen waste.
The invention also provides a biological deodorant bacterial agent, and the active component of the biological deodorant bacterial agent is the pichia guilliermondii (Meyerozyma guilliermondii) K1.
Furthermore, the bacterial agent also contains Pichia guilliermondii (Meyerozyma guilliermondii) K1 with viable count more than 108CFU/mL。
Further, the biological deodorization microbial inoculum also comprises a carrier, and thalli and the carrier are mixed, so that the stability of the thalli is improved, and the deodorization effect is improved. The carrier is diatomite or corn straw, and specifically, the corn straw raw material is firstly crushed into 80-100 mesh powder, and then the powder is cleaned and dried.
The Pichia guilliermondii (Meyerozyma guilliermondii) K1 is mixed with the carrier in a mass ratio of 1: 0.8-1.2. Preferably, the collected wet thalli and the carrier are mixed according to the mass ratio of 1:1, and then the mixture is dried at the constant temperature of 28 ℃ to prepare the biological deodorant microbial inoculum.
The invention also provides a method for reducing the odor of the kitchen waste, which comprises the following steps: and mixing the biological deodorization microbial inoculum with the kitchen waste to be treated according to the mass ratio of 1: 8-10.
Further, the deodorant microbial inoculum was used at a pH of 6, a temperature of 28 ℃, and an amount of 10 wt%.
The invention has the following beneficial effects:
the Pichia guilliermondii K1 provided by the invention has high deodorization efficiency and no biological risk, and the biological deodorization microbial inoculum prepared by the Pichia guilliermondii K1 has obvious degradation effect on the odor generated by the kitchen waste, and has better application potential.
Drawings
FIG. 1 shows the results of the detection of hydrogen sulfide degradation by bacterial agents prepared from different carriers in example 2.
FIG. 2 shows the results of ammonia degradation measurements by bacterial agents prepared with different carriers in example 2.
FIG. 3 is a graph showing the change in hydrogen sulfide concentration in the open odor control test for 48 hours in example 4.
FIG. 4 is a graph showing the change in the ammonia gas concentration in the open odor test for 48 hours in example 4.
FIG. 5 shows the results of hydrogen sulfide detection in the deodorization test in example 5 at various pH values.
FIG. 6 shows the results of ammonia gas detection in the deodorization test in example 5 at different pH values.
FIG. 7 shows the results of detection of hydrogen sulfide in the deodorization test in example 6 at various temperatures.
FIG. 8 is a graph showing the results of detection of ammonia gas in the deodorization test in example 6 at different temperatures.
FIG. 9 shows the results of comparison of the deodorizing efficiency of different microbial agents in comparative example 1.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to specific embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of them. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1 screening and characterization of Pichia guilliermondii
1. Picking out bones, napkin paper and other substances in the kitchen waste of Yuxiu dining hall of Zhejiang industrial university, and then crushing the residual waste by using a crusher.
2. Taking 1g of smashed kitchen waste to be diluted to 1 multiplied by 10 by ultrapure water in a gradient manner-6、1×10-7、1×10-8Taking 200 mu L of each diluent to a solid YPD culture medium, uniformly coating the diluent by using a coating rod, placing the coated medium in a constant temperature incubator at 28 ℃ for culturing for 48-72 h, and selecting a single colony for streak purification culture;
the YPD culture medium formula is as follows: 10g of yeast powder, 20g of peptone, 20g of glucose and 15g of agar.
3. After each single colony is purified, strains which are pure white in color, smooth and glossy in shape, free of wrinkles and light wine flavor are selected, and the single colony is picked to extract a genome by using a FastDNA Spin Kit for Soil Kit.
4. And (3) carrying out PCR by taking the extracted genome as a template, wherein the PCR system comprises: mu.L of template, 1. mu.L of each of the upstream and downstream primers, 25. mu.L of buffer, 1. mu.L of DNA polymerase and 1. mu.L of dNTP. The PCR reaction conditions are as follows: the denaturation condition is 95 ℃ and 40 s; annealing at 55 deg.C for 30 s; extension conditions 72 ℃ for 2min
5. The PCR product was sent to the sequencing company for sequencing, and the sequencing result (shown in SEQ ID NO: 1) was compared with the NCBI nucleic acid library to obtain a comparison result. The sequencing result has homology of 99.83% with the Pichia guilliermondii CBS2030, so the Pichia guilliermondii (Meyerozyma guilliermondii) is determined as K1. The strain is named as Meyerozyma guilliermondii K1 and is preserved in China Center for Type Culture Collection (CCTCC) in 6-month and 10-month 2020, the preservation number is M2020191, and the preservation address is as follows: wuhan, Wuhan university, China, and tested as survival at 25/6/2020.
Example 2 preparation of biological deodorant Agents
1. The Pichia guilliermondii strain screened in example 1 was inoculated onto YPD medium.
2. The activated strain is inoculated into YPD liquid culture medium and cultured by shaking (37 ℃, 180r/min) for more than 12 hours.
3. Counting the cultured bacteria liquid, and regulating the strain content to 108～109CFU/ml。
4. And (4) centrifuging the bacterial liquid (12000r/min, 10min), discarding supernatant after centrifugation, and collecting thalli.
5. The thalli is respectively mixed with diatomite and corn straws in a ratio of 1:1(w/w), and then the mixture is placed in a constant temperature box at 28 ℃ and is placed until the mixture is dry and constant in weight, so that various microbial inocula are obtained. The diatomite is a molecular product purchased in the market; the corn straw is pretreated in the early stage and then mixed with a microbial inoculum, and the pretreatment steps are as follows: firstly, the corn straw raw material is crushed into 80-100 meshes of powder, and the powder is dried at 50 ℃ after being cleaned. The microbial inoculum taking diatomite and corn straw as carriers is respectively named as DM K1 and CS K1.
Crushing the fresh kitchen waste by a stirrer, subpackaging the crushed fresh kitchen waste into 500ml triangular flasks, subpackaging 100g (wet weight) of the fresh kitchen waste into each flask, and setting three parallels in each group of experiments. Then, the microbial inoculum prepared in the example is added in an amount of 10 g/bottle, and only 100g of fresh kitchen waste is added as a blank control. The mixture was left at a constant temperature of 28 ℃ for 48 hours, during which the concentrations of hydrogen sulfide and ammonia gas were measured every 8 hours.
The hydrogen sulfide determination method comprises the following steps: the measurement was carried out with a portable complex gas analyzer PTM-600 in Egyun.
The ammonia gas determination method comprises the following steps: the standard HJ 533-2009 measurement of ammonia in ambient air and waste gas-Nassler reagent spectrophotometry is referred.
As shown in FIGS. 1 and 2, it was found from the results of the tests that DM K1 group was the most effective in degrading ammonia and hydrogen sulfide, and therefore, diatomaceous earth was identified as the immobilized carrier.
Example 3 Airtight deodorization test Using kitchen waste as substrate
Crushing fresh kitchen waste by using a stirrer, subpackaging the crushed fresh kitchen waste into 500ml triangular flasks, subpackaging 100g (wet weight) of fresh kitchen waste into each triangular flask, and setting three parallels in each group of experiments. Then, the microbial inoculum prepared in example 2 was added in an amount of 10 g/bottle, and a blank control was set. Then the bottle is sealed by three layers of preservative films, and the bottle mouth is fastened by a rubber band. The mixture was placed in an incubator at 28 ℃ and the concentrations of ammonia and hydrogen sulfide were measured after 24 hours.
Three groups of parallel tests show that the degradation rate of the biological deodorization bactericide for hydrogen sulfide in the kitchen waste after being inoculated for 24 hours is 79.23%, and the degradation rate of ammonia gas is 25.71%. From the experimental results, the biological deodorant microbial inoculum prepared from the pichia guilliermondii has obvious degradation effect on odor generated by the kitchen waste, and has better application potential.
Example 4 open odor control test Using kitchen waste as substrate
Crushing fresh kitchen waste by using a stirrer, subpackaging the crushed fresh kitchen waste into 500ml triangular flasks, subpackaging 100g (wet weight) of fresh kitchen waste into each triangular flask, and setting three parallels in each group of experiments. Then, the microbial inoculum prepared in example 2 was added in an amount of 10 g/bottle, and a blank control was set. The sample was placed in a 28 ℃ incubator, the concentration change of hydrogen sulfide and ammonia gas was measured within 48 hours, and the gas concentration was measured every 8 hours, and the experimental results are shown in fig. 3 and 4.
The experimental result shows that the microbial agent has a good inhibition effect on hydrogen sulfide, the concentration of the hydrogen sulfide in the kitchen waste is obviously reduced, and in addition, the microbial agent has a certain inhibition effect on ammonia gas.
Example 5 comparison of odor concentration at different pH with kitchen waste as substrate
Smash fresh kitchen garbage and split charging in 500ml triangular flask with the mixer, every triangular flask partial charging 100g (wet weight) fresh kitchen garbage sets up three experiment group: the pH was adjusted to 6.0, 7.0, 8.0, then 10g of the inoculum prepared in example 2 was added per bottle, three replicates per set of experiments were set up. The changes in hydrogen sulfide and ammonia concentrations were measured over 48 hours, and the gas concentrations were measured every 8 hours, with the results shown in FIGS. 5 and 6.
From the results of the examples it can be seen that the microbial agents release hydrogen sulfide at pH6.0 at concentrations slightly below pH7.0 and 8.0. The ammonia gas concentration is the lowest when the pH value is 6.0, and the ammonia gas concentration is increased along with the increase of the pH value, which also accords with the ammonia gas release rule that the ammonia gas release amount is larger as the pH value is higher, so the odor gas concentration generated by using the microbial inoculum under the condition of the pH value of 6.0 is the lowest.
Example 6 comparison of odor concentration at different temperatures using kitchen waste as substrate
Smash fresh kitchen garbage and split charging in 500ml triangular flask with the mixer, every triangular flask partial charging 100g (wet weight) fresh kitchen garbage, add the microbial inoculum that embodiment 2 prepared with the dosage of 10 g/bottle, set up three group's experiments: the culture medium is respectively placed in constant temperature incubators at 28 ℃, 37 ℃ and 45 ℃, and three experiments in each group are arranged in parallel. The changes in hydrogen sulfide and ammonia gas concentrations were measured over 48 hours, and the gas concentrations were measured every 8 hours, with the results shown in FIGS. 7 and 8.
From the results of the examples it can be seen that the microbial agents release hydrogen sulphide at 28 ℃ at lower concentrations than at 37 ℃ and at 45 ℃. The ammonia gas concentration is the lowest at 28 ℃, and the ammonia gas concentration is increased along with the temperature increase, which also accords with the ammonia gas release rule that the ammonia gas release amount is larger as the temperature is higher, so the odor released by the microbial inoculum at 28 ℃ is lower.
Example 7 influence of microbial inoculum with different inoculum sizes on kitchen waste odor concentration
Smash fresh kitchen garbage and split charging in 500ml triangular flask with the mixer, every triangular flask partial charging 100g (wet weight) fresh kitchen garbage sets up three experiment group: 1%, 2%, 5% and 10% of the inoculum (w/w) were added, three replicates per set of experiments were set up. The hydrogen sulfide and ammonia gas concentration changes within 48h are measured in a constant temperature incubator at 28 ℃, the gas concentration is measured every 24h, and the experimental results are shown in tables 1 and 2.
From the results of the examples, it can be seen that the effect of 10% inoculation is better than that of other experimental groups, and the effect of the inoculation is better for odor concentration.
TABLE 1 Hydrogen sulfide concentration
Note: the lower detection limit of the portable composite gas analyzer PTM-600 in the Yiyunyan is 0.01mg/m3。
TABLE 2 hydrogen sulfide concentration
Comparative example 1
The biological deodorizing agent prepared in example 2 was compared with four commercially available agents in terms of deodorizing efficiency. A500 ml triangular flask is used as a reaction container, 100g (wet weight) of crushed fresh kitchen waste is bottled in each triangular flask, five experimental groups and a control group are designed, 10g of self-made biological deodorization microbial inoculum, EM microbial inoculum, Wanjiefen microbial inoculum, Lvrong microbial inoculum and Kaisenoya microbial inoculum are added in each experimental group, and no microbial inoculum is added in the control group. Then the bottle is sealed by three layers of preservative films, and the bottle mouth is fastened by a rubber band. The flask was placed in a room at 28 ℃ for 24 hours and then the ammonia and hydrogen sulfide concentrations were measured. The results of the experiment are shown in table 3 and fig. 9.
TABLE 3
| Name of deodorant | Degradation rate of ammonia gas | Degradation rate of hydrogen sulfide |
| Self-made biological deodorization microbial inoculum | 25.71％ | 79.23％ |
| EM | 4.3％ | 43.97％ |
| Wanjiefen | 7.53％ | 61.89 |
| Green ridge | ||
| 0％ | 76.82％ | |
| Kaisranoa (Kaisranoa) | 16.13％ | 71.57％ |
From the experimental results, the deodorizing effect of the self-made biological deodorizing microbial inoculum is superior to that of the microbial inoculum purchased on the market. The biological deodorant microbial inoculum prepared from the pichia guilliermondii has obvious degradation effect on odor generated by the kitchen waste, and has better application potential.
Sequence listing
<110> Zhejiang industrial university
<120> Pichia guilliermondii and application thereof in biological deodorization
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 575
<212> DNA
<213> season Pichia pastoris (Meyerozyma guilliermondii)
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gaaggatcat tacagtattc ttttgccagc gcttaactgc gcggcgaaaa accttacaca 60
cagtgtcttt ttgatacaga actcttgctt tggtttggcc tagagatagg ttgggccaga 120
ggtttaacaa aacacaattt aattattttt acagttagtc aaattttgaa ttaatcttca 180
aaactttcaa caacggatct cttggttctc gcatcgatga agaacgcagc gaaatgcgat 240
aagtaatatg aattgcagat tttcgtgaat catcgaatct ttgaacgcac attgcgccct 300
ctggtattcc agagggcatg cctgtttgag cgtcatttct ctctcaaacc cccgggtttg 360
gtattgagtg atactcttag tcggactagg cgtttgcttg aaaagtattg gcatgggtag 420
tactagatag tgctgtcgac ctctcaatgt attaggttta tccaactcgt tgaatggtgt 480
ggcgggatat ttctggtatt gttggcccgg ccttacaaca accaaacaag tttgacctca 540
aatcaggtag gaatacccgc tgaacttaag catat 575
Claims (9)
1. A Pichia guilliermondii (Meyerozyma guilliermondii) K1 with the preservation number of CCTCC NO: M2020191.
2. Use of pichia guilliermondii (Meyerozyma guilliermondii) K1 in biological deodorization according to claim 1.
3. Use according to claim 2, wherein the biological deodorization is the removal of kitchen waste odors.
4. A biological deodorant bacterial agent characterized in that the active ingredient is Pichia guilliermondii (Meyerozyma guilliermondii) K1 as claimed in claim 1.
5. The biological deodorant bacterial agent according to claim 4, wherein the bacterial agent has a viable count of more than 10 in Pichia guilliermondii (Meyerozyma guilliermondii) K18CFU/mL。
6. The biological deodorant bacterial agent according to claim 4, further comprising a carrier, wherein the carrier is diatomite or corn stover, and the Pichia guilliermondii (Meyerozyma guilliermondii) K1 is mixed with the carrier in a mass ratio of 1: 0.8-1.2.
7. The biological deodorant bacterial agent according to claim 6, wherein the bacterial body and the carrier are mixed in a mass ratio of 1:1, and then dried at a constant temperature of 28 ℃ to obtain the biological deodorant bacterial agent.
8. A method for reducing odor of kitchen waste is characterized by comprising the following steps: mixing the biological deodorization microbial inoculum according to any one of claims 4 to 7 with the kitchen waste to be treated in a mass ratio of 1: 8-10.
9. The method for reducing kitchen waste odor according to claim 8, characterized in that the treatment conditions are pH6 and temperature 28 ℃.
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| CN113980845A (en) * | 2021-10-28 | 2022-01-28 | 浙江工业大学 | Cocker roseum for biological deodorization and application thereof |
| CN114395495A (en) * | 2022-03-07 | 2022-04-26 | 北京绿寰汇力环保科技有限公司 | Deodorizing microbial inoculum for kitchen waste treatment and application technology thereof |
| CN114774296A (en) * | 2022-05-18 | 2022-07-22 | 黄冈师范学院 | High temperature resistant Pichia guilliermondii strain HGC34 and application thereof in deodorizing and degrading livestock and poultry manure |
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| CN114774296A (en) * | 2022-05-18 | 2022-07-22 | 黄冈师范学院 | High temperature resistant Pichia guilliermondii strain HGC34 and application thereof in deodorizing and degrading livestock and poultry manure |
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