Kitchen waste destructive compound microbial bactericide, its preparation method and application thereof

Abstract

The invention relates to a kitchen waste destructive compound microbial bactericide, which comprises the following components of: by weight, 0.5-2% of lactics (Pediococcus acidilactici), 0.5-1.5% of yeast (Pichia pastoris), 40-50% of rice bran, 40-50% of wheat bran, 1-10% of soybean meal and 1-10% of protein powder, effective content of the lactics is 1.5*106-3.0*106cfu / g and effective content of the yeast is 1.0*106-3.5*106cfu / g. The compound bactericide provided by the invention is composed of two bacterial strains which are simple to ferment, require low cost, both belongs to nontoxic bacterial strains and have obvious aerobic processing effects for kitchen waste. Processing cost is reduced. Therefore, the compound microbial bactericide has great practical and popularization values.

Description

technical field

[0001] The invention belongs to the field of microorganisms, and in particular relates to a microbial composite bacterial agent, and also relates to a preparation method and application of the microbial composite bacterial agent. Background technique

[0002] The main components of food waste include rice and flour food residues, vegetables, animal and vegetable oils, meat and bones, etc. From the chemical composition, there are starch, cellulose, protein, lipids and inorganic salts. The main features are rich in organic matter, high in water content, and perishable. Its properties and odor will have a bad impact on environmental sanitation, and it is easy to breed harmful substances such as pathogenic microorganisms and mycotoxins.

[0003] Due to food culture and dinner habits, a huge amount of food waste is generated every day. Chinese cities generate no less than 60 million tons of kitchen waste every year. Nutritious food waste is a valuable renewable ...

Examples

Embodiment 1

[0032] Both the lactic acid bacteria and the yeast are separated from food residues. The invention discloses a Pediococcus acidilactici with a preservation name of HBS-RS and a preservation number of CGMCC No.5959. The invention also discloses a Pichia pastoris, the preserved name is HBS-Hab, and the preserved number is CGMCC No.5960. Preservation Unit: General Microbiology Center of China Microbiological Culture Collection Management Committee, Preservation Address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences; Preservation Date: April 9, 2012.

Embodiment 2

[0033] Example 2 Kitchen waste reduction type microbial composite bacterial agent

[0034] 1) Slant culture: inoculate the yeast and lactic acid bacteria original strains in Example 1 on the solid medium under aseptic conditions, and cultivate them at 37° C. for 2 days;

[0035] 2) Primary seed cultivation: inoculate the strains cultivated in step 1) into liquid medium under aseptic conditions, and culture them on a shaker at 150 r / min at 42°C for 1 day. When the culture ends, the optical density of the yeast and lactic acid bacteria suspension is OD600 The value reached 4.0;

[0036]3) Secondary seed cultivation: the volume ratio of the liquid medium is 10% inoculum, inoculate the primary seeds into a 1000L fermenter respectively, the total volume of the culture solution in the fermenter is 500L, and yeast and lactic acid bacteria are kept at 42°C Under the conditions, the stirring speed is 150r / min, the aeration volume is 1:1, cultivated for 1 day, and the secondary seeds a...

example 2

[0042] Propagate bacterial classification according to the liquid fermentation method among the example 2.

[0043] Wherein, the medium used by yeast and lactic acid bacteria in steps 1) and 2) is 1.5g of protease peptone, 0.5g of concentrated beef extract, 1g of glucose, 3g of sodium acetate, And sodium citrate (ammoni acitrate) 2g.

[0044] Step 3) The formula of the medium used is by mass percentage: corn flour 1%, soybean flour 1%, peptone 1%, yeast powder 1.5%, K 2 HPO 4 0.5%, MgSO 4 0.005%, Tween 801%, sodium acetate 0.5%, the balance is water, pH6.4.

[0045] The fermentation and cultivation process includes: within the first 12 hours, aerate at intervals, keep fermentation under aerobic conditions, aeration rate 1:1, control fermentation dissolved oxygen 10%, stirring speed 180r / min, stirring interval time 2 hours, stirring 2 minutes, Temperature 41°C; stage of slightly dissolved oxygen and anaerobic culture: after 12 hours, keep the state of slightly dissolved o...

technical field

[0001] The invention belongs to the field of microorganisms, and in particular relates to a microbial composite bacterial agent, and also relates to a preparation method and application of the microbial composite bacterial agent. Background technique

[0002] The main components of food waste include rice and flour food residues, vegetables, animal and vegetable oils, meat and bones, etc. From the chemical composition, there are starch, cellulose, protein, lipids and inorganic salts. The main features are rich in organic matter, high in water content, and perishable. Its properties and odor will have a bad impact on environmental sanitation, and it is easy to breed harmful substances such as pathogenic microorganisms and mycotoxins.

[0003] Due to food culture and dinner habits, a huge amount of food waste is generated every day. Chinese cities generate no less than 60 million tons of kitchen waste every year. Nutritious food waste is a valuable renewable ...

Examples

Embodiment 1

[0032] Both the lactic acid bacteria and the yeast are separated from food residues. The invention discloses a Pediococcus acidilactici with a preservation name of HBS-RS and a preservation number of CGMCC No.5959. The invention also discloses a Pichia pastoris, the preserved name is HBS-Hab, and the preserved number is CGMCC No.5960. Preservation Unit: General Microbiology Center of China Microbiological Culture Collection Management Committee, Preservation Address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences; Preservation Date: April 9, 2012.

Embodiment 2

[0033] Example 2 Kitchen waste reduction type microbial composite bacterial agent

[0034] 1) Slant culture: inoculate the yeast and lactic acid bacteria original strains in Example 1 on the solid medium under aseptic conditions, and cultivate them at 37° C. for 2 days;

[0035] 2) Primary seed cultivation: inoculate the strains cultivated in step 1) into liquid medium under aseptic conditions, and culture them on a shaker at 150 r / min at 42°C for 1 day. When the culture ends, the optical density of the yeast and lactic acid bacteria suspension is OD600 The value reached 4.0;

[0036]3) Secondary seed cultivation: the volume ratio of the liquid medium is 10% inoculum, inoculate the primary seeds into a 1000L fermenter respectively, the total volume of the culture solution in the fermenter is 500L, and yeast and lactic acid bacteria are kept at 42°C Under the conditions, the stirring speed is 150r / min, the aeration volume is 1:1, cultivated for 1 day, and the secondary seeds a...

example 2

[0042] Propagate bacterial classification according to the liquid fermentation method among the example 2.

[0043] Wherein, the medium used by yeast and lactic acid bacteria in steps 1) and 2) is 1.5g of protease peptone, 0.5g of concentrated beef extract, 1g of glucose, 3g of sodium acetate, And sodium citrate (ammoni acitrate) 2g.

[0044] Step 3) The formula of the medium used is by mass percentage: corn flour 1%, soybean flour 1%, peptone 1%, yeast powder 1.5%, K 2 HPO 4 0.5%, MgSO 4 0.005%, Tween 801%, sodium acetate 0.5%, the balance is water, pH6.4.

[0045] The fermentation and cultivation process includes: within the first 12 hours, aerate at intervals, keep fermentation under aerobic conditions, aeration rate 1:1, control fermentation dissolved oxygen 10%, stirring speed 180r / min, stirring interval time 2 hours, stirring 2 minutes, Temperature 41°C; stage of slightly dissolved oxygen and anaerobic culture: after 12 hours, keep the state of slightly dissolved o...

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