Compound microbial preparation for inhibition of anaerobic fermentation over-acidification of vegetable wastes

A technology for compounding microorganisms and vegetable wastes, which is applied in the field of compounded microorganism preparations and can solve the problems of overacidification, large differences in components, and easy spoilage.

Active Publication Date: 2016-02-24
INST OF AGRI RESOURCES & ENVIRONMENT SHANDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Vegetable waste has the characteristics of water content, high sugar content, perishability, and large compositional differences. When anaerobic fermentation is performed with it as raw material, the fermentation speed is usually fast because the substrate is easily utilized by the initial fermentation microorganisms, resulting in suboptimal fermentation. High-grade metabolites-organic acids accumulate rapidly in a short period of time. If these organic acids cannot be digested by downstream methanogenic archaea and other microorganisms in time, the ferm

Method used

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  • Compound microbial preparation for inhibition of anaerobic fermentation over-acidification of vegetable wastes
  • Compound microbial preparation for inhibition of anaerobic fermentation over-acidification of vegetable wastes

Examples

Experimental program
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Effect test

Embodiment 3

[0075] The Bacillus subtilis (Bacillus subtilis) described in Example 3 comes from the China Industrial Microorganism Strain Collection Management Center, and the strain number is CICC10020;

[0076] The Bacillus cereus described in Example 3 comes from the China Industrial Microorganism Strain Collection Management Center, and the strain number is CICC10042;

[0077] The Bacillus megaterium described in Example 3 comes from the China Industrial Microorganism Strain Collection Management Center, and the strain number is CICC20611;

[0078] The Bacillus licheniformis described in Example 3 is from the American Type Culture Collection, and the strain number is ATCC14580;

[0079] The Pichia pastoris (Pichiapastoris) described in Example 3 comes from the China Industrial Microbial Culture Collection and Management Center, and the strain number is CICC32806;

[0080] The Saccharomyces cerevisiae described in Example 3 is from the American Type Culture Collection, and the strain number is AT...

Embodiment 1

[0082] A preparation method of a composite microbial preparation that inhibits anaerobic fermentation and over-acidification of vegetable waste includes the following steps:

[0083] (1) Bacillus subtilis, Bacillus cereus, Bacillus megaterium, and Bacillus licheniformis are respectively subjected to activation culture, shake flask culture, seed culture, and fermentation culture to prepare live Bacteria concentration is 2.0×10 9 CFU / ml of Bacillus subtilis fermentation broth, Bacillus cereus fermentation broth, Bacillus megaterium fermentation broth and Bacillus licheniformis fermentation broth;

[0084] The activation conditions are: static culture at 37°C for 24 hours, and the activation medium is LB solid medium;

[0085] The culture conditions of the shake flask are: shake culture at 37°C for 24 hours, the rotation speed is 180r / min, and the shake flask medium is LB liquid medium;

[0086] The seed culture conditions were all: shaking culture at 37°C for 24 hours, rotating speed 18...

Embodiment 2

[0098] A preparation method of a composite microbial preparation inhibiting anaerobic fermentation and over-acidification of vegetable waste includes the following steps:

[0099] (1) Bacillus subtilis, Bacillus cereus, Bacillus megaterium, and Bacillus licheniformis are respectively subjected to activation culture, shake flask culture, seed culture, and fermentation culture to prepare live Bacteria concentration is 1.0×10 9 CFU / ml of Bacillus subtilis fermentation broth, Bacillus cereus fermentation broth, Bacillus megaterium fermentation broth and Bacillus licheniformis fermentation broth;

[0100] The activation conditions are: static culture at 37°C for 24 hours, and the activation medium is LB solid medium;

[0101] The culture conditions of the shake flask are: shake culture at 37°C for 24 hours, the rotation speed is 180r / min, and the shake flask medium is LB liquid medium;

[0102] The seed culture conditions were all: shaking culture at 37°C for 24 hours, rotating speed 180r / ...

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Abstract

The invention relates to a compound microbial preparation for inhibition of anaerobic fermentation over-acidification of vegetable wastes. The compound microbial preparation includes bacillus subtilis, bacillus cereus, bacillus megaterium, bacillus licheniformis, pichia pastoris, and saccharomyces cerevisiae. In an anaerobic fermentation environment, the microbial preparation has abilities of both producing alkaline substances and decomposing organic acids, can maintain acid-base balance of a vegetable waste anaerobic fermentation system, is well suitable for wet and dry anaerobic fermentation with the vegetable wastes as raw materials, and can guarantee smooth implementation of a biogas production process.

Description

Technical field [0001] The invention relates to a composite microbial preparation for inhibiting anaerobic fermentation and overacidification of vegetable waste, and belongs to the technical field of biogas additives. Background technique [0002] With the popularization of advanced agricultural production equipment and technologies such as new greenhouses and precision fertilization, as well as the introduction and improvement of many new vegetable varieties, my country’s vegetable planting industry has achieved vigorous development, and a wide variety of vegetables has greatly enriched the urban and rural areas. The vegetable basket of the masses has also significantly increased the economic income of growers. However, it is worth noting that in the process of vegetable planting, stalks, leaves, roots and other plant parts that are not suitable for consumption will inevitably be produced. In the process of product transportation, some vegetables may also spoil and deteriorate. ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/16C12P5/02C12R1/125C12R1/085C12R1/11C12R1/10C12R1/84C12R1/865
CPCY02E50/30
Inventor 付龙云王艳芹姚利夏江华杨光袁长波
Owner INST OF AGRI RESOURCES & ENVIRONMENT SHANDONG ACADEMY OF AGRI SCI
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