HOU Yue-qing,SHEN Yu-jun,MENG Hai-bo,et al.Influence of Different Fermentation on Activity of Heavy Metals in Pig Manure[J].Northern Horticulture,2015,39(10):149-154.[doi:10.11937/bfyy.201510038]
不同发酵工艺对猪粪中重金属活性的影响
- Title:
- Influence of Different Fermentation on Activity of Heavy Metals in Pig Manure
- 文章编号:
- 1001-0009(2015)10-0149-06
- Keywords:
- natural fermentation; forced ventilation fermentation; anaerobic dry fermentation; pig manure; heavy metals
- 分类号:
- S 141
- 文献标志码:
- A
- 摘要:
- 以猪粪和秸秆为原料,研究自然发酵、强制通风发酵、厌氧干发酵3种不同发酵工艺对发酵效果及重金属Cu、Pb、Zn形态的影响。结果表明:强制通风发酵处理对Cu、Pb、Zn的有效态钝化效果分别达45.42%、60.18%、32.21%;自然发酵处理对Cu、Pb、Zn的有效态钝化效果分别达39.60%、28.68%、6.19%;厌氧干发酵处理对Cu、Pb、Zn的有效态钝化效果分别为3.08%、24.19%、-1.11%。相对于厌氧干发酵处理,自然发酵处理和强制通风处理更有利于重金属有活性较高的形态向活性较低的形态转化。从发酵的品质效果看,发酵过程中自然发酵处理和强制通风发酵处理可以利用高温期有效杀害猪粪中病原菌和杂草种子,且强制通风发酵处理在55℃以上的高温期约为自然发酵处理的2倍,厌氧干发酵处理始终保持40℃左右的中温发酵;发酵结束后,强制通风发酵处理的EC值为1.79 mS/cm,自然发酵处理和厌氧发酵处理的EC值较高,分别为5.67、6.36 mS/cm,较高的EC值具有潜在的土壤盐渍化风险。自然发酵由于氧气供应不足导致肥料无法完全无害化,为保证肥料完全腐熟,需延长自然发酵时间;而厌氧干发酵的有机肥难以无害化,因此需继续进行好氧发酵以实现完全腐熟。综合考虑3种工艺的发酵效果及重金属的钝化效果认为,强制通风发酵工艺对提升发酵产品质量更具优势。
- Abstract:
- Taking pig manure and straw as raw materials,the speciation changes of heavy metals Cu,Pb,Zn during three kinds of fermentation,such as natural fermentation,forced ventilation fermentation and anaerobic dry fermentation was studied.The results showed that the passivation effect on heavy metal Cu,Pb,Zn for the forced ventilation fermentation treatment were 45.42%,60.18%,32.21%,respectively.The passivation effect on heavy metal Cu,Pb,Zn for the natural fermentation treatment were 39.60%,28.68%,6.19%,respectively.The passivation effect on heavy metal Cu,Pb,Zn for the dry anaerobic fermentation treatment were 3.08%,24.19%,-1.11%,respectively.Compared to the dry anaerobic fermentation treatment,natural fermentation treatment and forced ventilation treatment were more conducive to heavy metals transformed from the higher active forms to the lower forms.From the fermentation quality effect,forced ventilation fermentation and natural fermentation could take advantage of the high temperature period effectively which could kill the pig pathogen and weed seeds during the fermentation process,and the high temperature period more than 55℃ for forced ventilation fermentation processing was about twice as great as natural fermentation processing,and anaerobic dry fermentation processing remain about 40℃ during the whole fermentation process;after the fermentation,the EC value for the forced ventilation fermentation treatment was 1.79 mS/cm,the other two treatment values were higher than forced ventilation fermentation treatment,which were 5.67 mS/cm,6.36 mS/cm,respectively.A higher EC value has the potential risk of soil salinization.The natural fermentation need to extend the natural fermentation time due to inadequate oxygen supply cannot be completely harmless.And the anaerobic dry fermentation needs to continue the aerobic fermentation in order to realize completely rotten.In all,taking into account of the effects of fermentation quality and heavy metals passivation,the forced ventilation fermentation process may have more competitive to enhance the quality of fermented products.
参考文献/References:
相似文献/References:
[1]何 玲,杨公明.浆水芹菜自然和接种发酵过程中有机酸的变化[J].北方园艺,2011,35(04):0.[doi:10.11937/bfyy.21104065]
HE Ling,YANG Gong-ming.Change of Organic Acids During Jiangshui Celeries Spontaneous and Inoculating Fermentation[J].Northern Horticulture,2011,35(10):0.[doi:10.11937/bfyy.21104065]
备注/Memo
第一作者简介:候月卿(1989-),女,硕士研究生,研究方向为土壤环境质量监控与评价及农业废弃物资源化。E-mail:houyueqing321@163.com.责任作者:孟海波(1972-),男,博士,研究员,现主要从事农业生物质利用与环境等研究工作。E-mail:newmhb7209@163.com.基金项目:公益性行业(农业)科研专项资助项目(201203045)。