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Method for producing micro-ecological preparation through treating kitchen wastes by utilizing enzymes and probiotics

A technology for micro-ecological preparations and kitchen waste, applied in applications, animal feed, animal feed, etc., can solve the problems of complex preparation of inoculants and many types of microbial inoculants, and achieve the effect of promoting growth

Inactive Publication Date: 2014-08-06
UNIV OF SCI & TECH BEIJING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are many types of microbial agents used in this patent, and the preparation of the agents is complicated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] 7kg of pulverized kitchen waste was added to a drum-type solid fermentation tank, sterilized at 100°C for 30 minutes, and cooled to a temperature of 30°C. Then use Na 2 CO 3 Adjust the pH of the food waste to 6, then add 7g of lipase, and 14g of yeast and lactic acid bacteria liquid inoculum, and stir evenly. Cultivate at a temperature of 30°C for 96 hours: in the first 48 hours of aerobic fermentation, the air ventilation rate at this stage is 1vvm, and the rotation speed of the fermenter is 200rpm; in the last 48 hours, the closed anaerobic fermentation is carried out, and the rotation speed of the fermenter is 20rpm. After the fermentation is completed, after drying at 50°C, a total viable bacteria amount of 48 billion / g probiotics can be obtained.

Embodiment 2

[0014] 7kg of pulverized kitchen waste was added to a drum-type solid fermentation tank, sterilized at 100°C for 30 minutes, and cooled to a temperature of 35°C. Then use Na 2 CO 3 Adjust the pH of the kitchen waste to 6, add 7g of lipase, 14g of yeast and 14g of lactic acid bacteria liquid inoculum, and stir evenly. Cultivate at a temperature of 35°C for 72 hours: in the first 48 hours of aerobic fermentation, the air ventilation rate at this stage is 1vvm, and the rotation speed of the fermenter is 200rpm; in the last 24 hours, the closed anaerobic fermentation is performed, and the rotation speed of the fermenter is 20rpm. After the fermentation is completed, after drying at 50°C, the probiotics with a total viable count of 43 billion / g can be obtained.

Embodiment 3

[0016] 7kg of pulverized kitchen waste was added to a drum-type solid fermentation tank, sterilized at 100°C for 30 minutes, and cooled to a temperature of 37°C. Then use Na 2 CO 3 Adjust the pH of the kitchen waste to 6, add 7g of lipase, 14g of yeast and 14g of lactic acid bacteria liquid inoculum, and stir evenly. Cultivate at a temperature of 37°C for 72 hours: in the first 24 hours of aerobic fermentation, the air ventilation rate at this stage is 1vvm, and the rotation speed of the fermenter is 200rpm; in the last 48 hours, the closed anaerobic fermentation is carried out, and the rotation speed of the fermenter is 20rpm. After the fermentation is completed, dry at 50°C to obtain a total viable bacteria amount of 41 billion / g probiotics.

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Abstract

The invention belongs to the technical field of biology and relates to a method for producing a micro-ecological preparation through cooperatively fermenting kitchen wastes by utilizing feeding lipase, yeast and lactic acid bacteria. The method specifically comprises the following steps: after the kitchen wastes are crushed and are subjected to moist heat sterilization at a high temperature, adding the feeding lipase, the yeast and a lactic acid bacteria liquid bacteria agent, fully mixing, mixing the mixture with a protective agent after aerobic fermentation and anaerobic fermentation and obtaining the micro-ecological preparation after drying. The method has the advantages that the feeding lipase can efficiently decompose oil and fat in the kitchen wastes, the yeast and the lactic acid bacteria have a good cooperative effect through co-culture, and all nutritional ingredients in the kitchen wastes can be fully utilized under the combined action of the lipase, the yeast and the lactic acid bacteria, so that the micro-ecological preparation with high live bacteria quantity is obtained.

Description

technical field [0001] The invention belongs to the field of biotechnology and provides a method for synergistically treating kitchen waste with lipase, yeast and lactic acid bacteria to produce microecological preparations. All aspects have important application value and prospect. Background technique [0002] Kitchen waste, commonly known as slops, mainly includes food waste and kitchen waste, which is domestic waste generated by residents in the process of living consumption. Food waste is not only seriously harmful but also contains a lot of organic resources. On the one hand, food waste contains a lot of water, is easily rotten and deteriorates, emits foul smell, spreads bacteria and viruses, and is one of the main pollution sources of urban environmental sanitation; Starch, cellulose, protein, lipid and inorganic salts are important renewable resources. At present, Chinese cities produce no less than 60 million tons of kitchen waste every year, and it shows a rapid...

Claims

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Application Information

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IPC IPC(8): A23K1/16A23K10/18
Inventor 尹春华韩烨吕乐许倩倩闫海董雪刘晓璐
Owner UNIV OF SCI & TECH BEIJING
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