厌氧发酵菌剂对黑水厌氧发酵和无害化效果的影响

In order to safely and resourceful utilization of rural blackwater, the anaerobic fermentation bacterial agents were added in the blackwater, the effects of bacterial dosage and fermentation temperature on the conversion of organic matter and the inactivation effect of pathogenic microorganisms in black water were investigated, and the changes in the microbial community structure of the fermentation system were analysed, respectively. The results showed that anaerobic fermentation bacterial agents significantly promoted the anaerobic fermentation of black water, and the optimal dosage was 1‰ of black water. The high temperature was conducive to the fermentation process, the highest SCOD and VFA accumulation were 1 497 mg·L⁻¹ and 359 mg·L⁻¹, respectively; 80.3% of cellulose was degraded, and the counts of Fecal coliform and Ascaris lumbricoides egg met the requirements of harmlessness. At lower temperatures, the microbial activity decreased, but still exhibited a considerable promotional effect. In the fermentation system, Firmicutes, Bacteroidota and Proteobacteria were the main dominant phyla, with relative abundances of 35.8%~63.0%, 9.9%~43.8%, and 2.6%~31.5%, respectively; and the dominant genera were Acinetobacter, Tissierella, and Bacteroides, with relative abundances of 14.0%~22.5%, 6.4%~14.5%, and 1.3%~7.9%, respectively. 22.5%, 6.4%~14.5% and 1.3%~7.9%, respectively. The addition of anaerobic fermentation agents increased the abundance of the Firmicutes with hydrolytic acidification function and decreased the abundance of the Bacteroidota. Meanwhile, it increased the abundance of the Dysgonomonas with the function of degrading lignin and cellulose, and decreased the abundance of the Acinetobacter, Ruminococcus, and Romboutsia. This study provides a reference for the application of anaerobic fermentation bacterial agents to promote the anaerobic fermentation of blackwater, control odour production and effectively achieve the harmlessness and resourcefulness of blackwater.