| 金宁,姜慧敏,任苗苗,张守玉,刘燕霞,鲁红旭,许建强,贺高红,徐卫平.餐厨垃圾酸碱度对黑水虻灭活致病菌效率影响[J].,2023,63(3):265-273 |
| 餐厨垃圾酸碱度对黑水虻灭活致病菌效率影响 |
| Food waste pH effect on inactivation efficiency of pathogenic bacteria by black soldier fly larvae |
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| DOI：10.7511/dllgxb202303006 |
| 中文关键词:黑水虻沙门氏菌大肠杆菌O157生物安全餐厨垃圾酸碱度 |
| 英文关键词:black soldier flySalmonella entericaEscherichia coli O157biosafetyfood wastepH |
| 基金项目:中央高校基本科研业务费专项资金资助项目(DUT21LK29DUT20LK36)；国家自然科学基金资助项目(31670767)；营口市企业博士双创计划项目(202005). |
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| 中文摘要: |
| 黑水虻处理是近年发展起来的一种有机垃圾资源化方法，然而不同底物和处理方式下，致病菌的灭活规律存在较大差异，亟待研究和阐释．以沙门氏菌和大肠杆菌O157为模式致病菌，以不同初始pH条件下餐厨垃圾中致病菌的灭活规律为研究对象，分析致病菌灭活的主要因素和强化方法．结果发现，沙门氏菌在1~4 d被灭活，大肠杆菌O157在2~6 d被灭活，环境微生物以及物料酸性条件是致病菌灭活的主要因素．黑水虻是垃圾减量化的主要动力，但并不是致病菌灭活的主要因素．pH 6.0、8.0的条件比pH 5.3、10.0、12.0更具有优势，表现为较快的致病菌灭活速度、较高的黑水虻抗菌肽抑菌活性以及较快的幼虫生长速率．综上，黑水虻能够在减量化餐厨垃圾的同时灭活致病菌，初始pH 6.0~8.0的条件值得应用和推广． |
| 英文摘要: |
| Black soldier fly treatment is a recycle method for organic waste disposal, which has been rapidly developed in recent years. However, varied substrates and treatment strategies have resulted in significant difference in pathogen inactivation process, which needs to be deeply studied and elucidated. By selecting Salmonella enterica and Escherichia coli O157 as model pathogens, the pathogen inactivation process during food waste treatment is studied under different initial pH conditions, and the factors and strategies to enhance pathogen inactivation efficiency are analyzed. It is found that Salmonella enterica is inactivated within 1-4 days, and Escherichia coli O157 is inactivated within 2-6 days. Environmental microorganisms and acidic substances are the main factors for the pathogen suppression. Black soldier fly larvae is the driving force of waste reduction, however, it is not the main factor for the pathogen inactivation. The conditions of pH 6.0 and 8.0 are superior to those of pH 5.3, 10.0 and 12.0 in terms of pathogen inactivation rate, antimicrobial activity of black soldier fly larval antimicrobial peptides and growth rate of larvae. In summary, black soldier fly larvae is capable of inactivating pathogenic bacteria and decomposing food waste simultaneously, and the initial pH of 6.0-8.0 is optimal condition for the industrial application. |
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