CAJ | 학술논문

通过设计6组不同类型的餐厨垃圾发酵成植物酵素。结果表明，蔬菜类餐厨垃圾发酵容易产生白色霉菌，植物类餐厨垃圾发酵效果较差，而水果类餐厨垃圾发酵效果较好，糖分、蛋白质、醋酸含量较高，且含有一定量的纤维素酶、脂肪酶和过氧化氢酶。添加鸡蛋壳能加快水果类餐厨垃圾发酵，但鸡蛋壳溶解后，使PH值上升降低了酵素质量，而添加玉米渣不仅能加快其发酵且不会影响酵素质量。
통과설계6조불동류형적찬주랄급발효성식물효소。결과표명，소채류찬주랄급발효용역산생백색매균，식물류찬주랄급발효효과교차，이수과류찬주랄급발효효과교호，당분、단백질、작산함량교고，차함유일정량적섬유소매、지방매화과양화경매。첨가계단각능가쾌수과류찬주랄급발효，단계단각용해후，사PH치상승강저료효소질량，이첨가옥미사불부능가쾌기발효차불회영향효소질량。
Six different types of restaurant garbage are designed and fermented into plant enzyme.The results show that white mold is prone to be produced in the fermentation of vegetable restaurant garbage, and the fermentation of plant restaurant gar-bage is less effective.But a better effect is found in the fermentation of fruit restaurant garbage, including not only higher sugar, protein, acetic acid, but also a certain amount of cellulase, lipase and catalase.The fermentation of fruit restaurant garbage is ac-celerated by adding egg shell, while the ferment quality is reduced with the PH rise after the dissolving of egg shell.But by adding corn the fermentation of fruit restaurant garbage is accelerated without any influence of its quality.