Amino acid flavouring fertilizer

Abstract

The present invention discloses a special biological organic fertilizer used for the economical crops, in particular to an amino acid fragrant-increasing fertilizer used for tobacco, tea and vegetable. The components and the weight ratio for the fragrant-increasing bacterium agent microorganism are that: 20 percent of Bacillus subtilis, 20 percent of sodium bean Bacillus, 20 percent of lactobacillus, 20 percent of microzyme and 20 percent of Aspergillus flavus; the components for the fermenting materials are that: 90 percent of vegetable grain, 9 percent of fish powder and 1 percent of vinegar residue. The technics flow is that: the microbe bacterium seed is inoculated into a high-density ferment pot system with single seed and then is respectively to be made with expanding propagation; then the solid or liquid fragrant-increasing bacterium agent can be prepared; and then the high protein materials are added into the organic fertilizer, so the amino acid fragrant-increasing fertilizer can be finished. Because of adopting the technics method for a special high-density fermenting system to foster the material, the produced amino acid fragrant-increasing fertilizer is abundant of amino acid and organic substance. So the present invention can enhance the fragrant quality for tobacco, tea and vegetable, adjust the soil zoology balance, restrict the disease and enhance the quality of the economical crops.

Description

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AI Technical Summary

Benefits of technology

This patented technology describes an improved method called Microbial Fermentations (MF). These methods involve producing tiny amounts of enzyme through various processes like hydrolysis and denaturization reactions at very low temperatures. By breaking down these small molecules containing highly concentrated peptides, they become easier to breakdown when exposed to water vapors during production compared to traditional chemical techniques involving long periods before being transformed into useful components. They contain valuable metabolites found naturally within plants, making them ideal sources for creation of functional foods without adding harmful ingredients. Additionally, this technology allows for efficient conversion of nonferritive plant material into higher levels of essential aminoaccharide(amongsthetic carboxylic acids) while maintaining good taste qualities. Overall, MFO provides technical benefits over existing technologies used alone.

Problems solved by technology

The technical problem addressed by this patented method for improving the flavor or smell of economically important crop plants such as tomatoes without compromising their taste buds during production.