Microbial fermentation treatment method for kitchen waste
A technology of food waste and microorganisms, applied in animal feed, animal feed, application, etc., can solve the problems of large footprint, long processing cycle, air pollution, etc., and achieve resource utilization, easy storage, transportation, and operation simple effect
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Embodiment 1～6
[0020] Embodiment 1~6 (selection of fermentation strain proportioning)
[0021] Sorting paper towels, toothpicks and other sundries in the kitchen waste; adding soybean meal at a ratio of food waste: soybean meal of 3:1 (w / w), coarsely pulverizing the mixture (the maximum particle size is less than 3mm), Sterilize at 121°C for 20 minutes, cool to room temperature; mix the activated Bacillus subtilis 10071, Bacillus velezensis 20076 and Saccharomycescerevisiae 1005 seed solutions according to the ratio shown in Table 1, and inoculate in the mixture of kitchen waste and soybean meal. Amount of 2% (v / w), water content of 60%, fermented for 48 hours at a temperature of 37°C; the fermentation product was freeze-dried, and its crude protein and soluble protein content were measured by Kjeldahl method.
[0022] Table 1 Effect of strain ratio on the crude protein and soluble protein content of fermentation products
[0023]
[0024] It can be seen from Table 1 that the crude prote...
Embodiment 7～11
[0025] Embodiment 7~11 (selection of inoculum amount)
[0026] Sorting paper towels, toothpicks and other sundries in the kitchen waste; adding soybean meal at a ratio of food waste: soybean meal of 3:1 (w / w), coarsely pulverizing the mixture (the maximum particle size is less than 3mm), Sterilize at 121°C for 20 minutes, cool to room temperature; mix the activated Bacillus subtilis 10071, Bacillus velezensis 20076 and Saccharomycescerevisiae 1005 seed solutions according to 1:1:1 (v / v / v), according to the inoculation amount in Table 2 They were respectively inoculated in a mixture of kitchen waste and soybean meal, and fermented for 48 hours at a moisture content of 60% and a temperature of 37°C; the fermented product was freeze-dried, and its crude protein and soluble protein content were measured by Kjeldahl method.
[0027] The impact of table 2 inoculum size on crude protein and soluble protein content in fermentation product
[0028]
[0029] As can be seen from Tabl...
Embodiment 12～16
[0030] Embodiment 12~16 (selection of moisture content)
[0031]Sorting paper towels, toothpicks and other sundries in the kitchen waste; adding soybean meal according to the ratio of food waste: soybean meal at 3:1 (w / w), coarsely pulverizing the mixture (the maximum particle size is less than 3mm), Sterilize at 121°C for 20 minutes, cool to room temperature; mix the activated Bacillus subtilis 10071, Bacillus velezensis 20076 and Saccharomycescerevisiae 1005 seed solutions according to 1:1:1 (v / v / v), and mix them with 1.5% (v / w ) was inoculated in the mixture of kitchen waste and soybean meal, and after adjusting the water content of the mixture according to the water content (by mass) shown in Table 3, it was fermented at 37°C for 48 hours; the fermentation product was freeze-dried; Measure its crude protein and soluble protein content.
[0032] Table 3 The effect of moisture content on the crude protein and soluble protein content of fermentation products
[0033]
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