Effects of inoculation with Phanerochaete chrysosporium at various time points on enzyme activities during agricultural waste composting.
Effects of inoculation with Phanerochaete chrysosporium at various time points on enzyme activities during agricultural waste composting.
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DOI：
10.1016/j.biortech.2009.08.013
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发表时间：
2010
影响因子：
11.4
通讯作者：
G. Zeng;Man Yu;Yaoning Chen;Danlian Huang;Jiachao Zhang;Hongli Huang;Rongqing Jiang;Zhen Yu
中科院分区：
文献类型：
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作者：
G. Zeng;Man Yu;Yaoning Chen;Danlian Huang;Jiachao Zhang;Hongli Huang;Rongqing Jiang;Zhen Yu
测定了不同接种次数对农业废弃物堆肥过程中酶活性的影响。采用四组试验：不接种（运行A）、在第一发酵阶段接种黄孢平革菌（P. chrysosporium）（运行B）、在第二发酵阶段接种（运行C）和在第一和第二发酵阶段接种（运行D）。结果表明，在发酵第一阶段，接种对羧甲基纤维素酶（CMCase）活性的影响为负。在第一个发酵阶段，接种木聚糖酶的活性提高了（约3000U/g），而在第二个发酵阶段，不同菌株之间的木聚糖酶活性差异不明显。第21天，C组和D组的锰过氧化物酶（MnP）峰值是A组和B组的3倍。接种对发酵第1期木质素过氧化物酶（LiP）活性有显著影响，对发酵第2期漆酶（Lac）活性有显著负向影响。因此，在第二发酵阶段接种比在第一发酵阶段接种更有效。
The effect of inoculation times on the enzyme activities during agricultural waste composting was determined. Four runs were used: without inoculation (Run A), inoculation with Phanerochaete chrysosporium (P. chrysosporium) during the first fermentation phase (Run B), inoculation during the second fermentation phase (Run C) and inoculation during both the first and the second fermentation phase (Run D). The results revealed that the effect of inoculation on carboxy methyl cellulase (CMCase) activities was negative during the first fermentation phase. The inoculation increased the activities of xylanase (almost 3000U/g) during the first fermentation phase but no obvious difference among Runs A–D was observed during the second fermentation phase. The peak values of manganese peroxidase (MnP) in Runs C and D were three times higher than those of Runs A and B on day 21. The inoculation positively affected the lignin peroxidase (LiP) activities during the first fermentation phase and had a significant negative effect on the laccase (Lac) activities during the second fermentation phase. Therefore, the inoculation during the second fermentation phase was more effective than that during the first fermentation phase.