Investigation of Change of Chemical Properties for Converting Swine Manure by Two-Stage Fermentation

本研究擬利用兩階段醱酵技術，轉換豬排泄物的理化性質，以供進一步的利用。基質為固液分離後的乾燥豬糞，使用秀珍菇Pleurotus ostreatus為菌種在30℃下分別醱酵1~6週。醱酵過後的產物經過乾燥及高溫高壓殺菌後，再使用乳酸菌Lactobacillus delbrueckii subsp. bulgaricus 為菌種，並分成添加5%葡萄糖及未添加葡萄糖兩組來做比較，於37℃下厭氣醱酵1~3週。最終產物以固體分析方法對其理化性質進行分析。一階段真菌醱酵的結果顯示，豬糞中的粗脂肪含量在醱酵過程中不斷下降，還原醣含量在醱酵三週後出現最大值，平均含量約為2.86 g/L。粗蛋白含量則是在醱酵五週後最高，含量為9.61%，較一開始增加了1.84%。二階段乳酸醱酵的結果中，無添加葡萄糖方面，以真菌前處理三週的產物醱酵效果較好，粗蛋白含量約增加了0.5%，乳酸菌數亦可維持在106 CFU/mL左右。而添加了5%葡萄糖方面，整體粗蛋白表現皆為增加，乳酸菌數量也可維持一定的數量，但就經濟成本考量上，加入葡萄糖反而沒有造成太大的實質效益。據本實驗的研究結果，真菌前處理的時間以二週及三週較為合適，產生的還原醣量高，且根據後來的乳酸醱酵中粗蛋白含量與乳酸菌數量，顯示利用真菌醱酵能夠有效地先行分解豬糞培養基中的物質，產生可供乳酸菌使用的碳源。In this study, swine manure was converted by Pleurotus ostreatus and Lactobacillus delbrueckii subsp. bulgaricus through the two-stage fermentation. In the first stage, the dry swine manure was inoculated with Pleurotus ostreatus and were fermented at 30℃ during 1~6 weeks. The products of the first stage were then dried and autoclaved to be the substrates of the second stage. In the second stage, 5% glucose was added as the feed supplement besides the products of the previous stage and were cultured with L. delbrueckii subsp. bulgaricus at 37℃ for 3 weeks. Also, another set of experiments without glucose addition were tested as the control experiments. n the first stage, the crude fat content were decreased during the period of fermentation were observed the highest reduced sugar concentration (2.78 g/L) at the third week and the crude protein content of the fifth week was 9.61% (w/w) which showed a 1.84% increase from the beginning. n the second stage, it seemed that the products of three weeks fungi fermentation could generate enough feed for Lactobacillus. After the second stage fermentation, the crude protein increased 0.5% and the bacteria count of Lactobacillus could maintain at a level of 106 CFU/mL without glucose addition. Although the crude protein content and the bacteria count were also good for those glucose addition experiments, it was not economical for extra change of the chemicals. n conclusion, the pretreatment of fungi could beneficially convert the swine manure to some short chain materials and hence increased the digestion efficiency of the consequent Lactobacillus fermentation.致謝.............................................................................................................i文摘要....................................................................................................ii文摘要...................................................................................................iii錄...........................................................................................................iv目錄.......................................................................................................vi目錄.....................................................................................................viii一章 研究目的......................................................................................1二章 文獻探討......................................................................................2-1現有養豬廢水處理流程..............................................................2-2纖維素的分解與利用..................................................................3-3秀珍菇 (Pleurotus ostreatus).......................................................5-4乳酸菌..........................................................................................7三章 材料與方法 ................................................................................12-1實驗材料....................................................................................12-2固體分析方法............................................................................12-3還原糖含量檢測........................................................................12-4培養基製作................................................................................13-5實驗設計....................................................................................14四章 結果與討論................................................................................16-1 DNS標準曲線...........................................................................16-2 PDA培養真菌結果...................................................................16-3真菌醱酵....................................................................................18-4無真菌前處理之乳酸醱酵........................................................23-5真菌醱酵一週之乳酸醱酵........................................................27-6真菌醱酵二週之乳酸醱酵........................................................30-7真菌醱酵三週之乳酸醱酵........................................................32-8真菌醱酵四週之乳酸醱酵........................................................35-9真菌前處理時間對於乳酸醱酵的影響....................................37-10重複驗證.......... .......................................................................38-11 Duncan統計分析.....................................................................42五章 結論............................................................................................44六章 建議............................................................................................45七章 參考文獻....................................................................................4