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Method for treating and recycling liquid organic kitchen wastes

A kitchen waste and recycling technology, applied in organic fertilizers, climate change adaptation and other directions, can solve the problems of difficult to remove odor or peculiar smell of materials, long fermentation time, and low efficiency of the direct fermentation process of liquid organic kitchen waste. Shortened processing time, high added value, and obvious effects of increasing production and quality

Active Publication Date: 2019-06-11
江苏绿博生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] In recent years, the direct fermentation treatment process of liquid organic kitchen waste is gradually replacing the solid-liquid separation and drying process, but this process has problems such as long fermentation time (more than one month), and it is difficult to remove the odor or peculiar smell of the material, which leads to liquid organic kitchen waste. The efficiency of the direct fermentation treatment process is not high, and the enterprise is also struggling

Method used

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  • Method for treating and recycling liquid organic kitchen wastes
  • Method for treating and recycling liquid organic kitchen wastes
  • Method for treating and recycling liquid organic kitchen wastes

Examples

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preparation example Construction

[0032] The preparation of Aspergillus fumigatus NJZ5 bacteria liquid includes: Activation of bacteria: take out the spores of Aspergillus fumigatus NJZ5 preserved at -80°C, inoculate them on a solid PDA plate with an inoculation loop, cultivate them at 45°C for 48 hours, and activate them; preparation of spore suspension: put the activated The bacteria were inoculated into a 250mL Erlenmeyer flask containing 50ml of solid PDA medium, cultured at 45°C for 3 to 4 days, added 10ml of high-temperature sterilized 0.9% NaCl solution under sterile conditions, shaken at 120rpm for about 30min, and then used Filter two layers of sterile gauze to remove mycelia and sporangia to obtain a spore suspension; culture: use a 250mL Erlenmeyer flask to fill 50mL of PDA liquid medium, insert the spore suspension to a final concentration of 1×10 7 cells / mL, shake culture at 45°C and 200 rpm for 24 hours to obtain the Aspergillus fumigatus NJZ5 bacterial liquid with a dry mycelium density of 8.0 g / ...

Embodiment 1

[0036] Take 8 parts of liquid organic kitchen waste (the same below) and put them into the treatment tank respectively, add different amounts of solid quicklime powder (as shown in Table 1), stir and mix for 6 hours, and measure the pH value. At room temperature of 32°C, the pH-adjusted liquid organic kitchen waste was inserted into Aspergillus fumigatus NJZ5 bacterial liquid (dry mycelium density of 8.0 g / L), Bacillus subtilis NJN-6 bacterial liquid (density of 10 10 CFU / ml), Bacillus amyloliquefaciens SQR9 bacteria liquid (density 10 10 CFU / ml), the inoculum amount of each functional bacterium is 2% (V / V), after the inoculation of the functional bacterium, pass through the sterilizing air for 5 minutes every 3 hours to ensure that the liquid is in an aerobic fermentation state, and treat for 7 days .

[0037] According to the culture conditions of the three functional bacteria, 8 parts of the fermented liquid kitchen waste were spread on the corresponding plates, and the gr...

Embodiment 2

[0044] Get 9 parts of liquid organic kitchen waste (same as Example 1) and put them into the treatment tank respectively, add solid quicklime powder according to the dosage of 0.4%, and stir and mix for 6 hours. At room temperature of 32°C, the pH-adjusted liquid organic kitchen waste was inserted into Aspergillus fumigatus NJZ5 bacterial liquid (dry mycelium density of 8.0 g / L), Bacillus subtilis NJN-6 bacterial liquid (density of 10 10 CFU / ml), Bacillus amyloliquefaciens SQR9 bacteria liquid (density 10 10 CFU / ml), the inoculum amount of each functional bacterium is 2% (V / V), after inoculating the functional bacterium, according to Table 2, pass into sterilized air every 3 hours to ensure that the liquid is in an aerobic fermentation state, and the treatment 7 days.

[0045] According to the culture conditions of the three functional bacteria, 9 parts of the fermented liquid kitchen waste were spread on the corresponding plates, and the growth of the strains was observed. ...

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Abstract

The invention discloses a method for treating and recycling liquid organic kitchen wastes. The method comprises the following steps: adjusting the initial pH value of the liquid kitchen waste to be 5.0-8.2; carrying out inoculating with an aspergillus fumigatus NJZ5 bacterial solution with a preservation number of CGMCC No.3309, a bacillus subtilis NJN-6 bacterial solution with a preservation number of CGMCC No.3183 and a bacillus amyloliquefaciens SQN-6 bacterial solution with a preservation number of CGMCC No.5808; and after the functional bacteria are inoculated, introducing sterilized airfor 4-8 minutes every 3-4 hours to enable the functional bacteria to be in an aerobic fermentation state, wherein the temperature of the liquid kitchen waste is controlled to be not lower than 30 DEGC in a fermentation treatment process, and the pH value is not less than 5.0. According to the method disclosed by the invention, the composite microorganisms are used for rapidly treating the liquidorganic kitchen waste, and substances in the liquid kitchen waste are completely decomposed. In a third day after treatment, the liquid kitchen waste is free of odor or peculiar smell, and the fermentation product is applied to farmland soil or is prepared into a commercial liquid composite microbial fertilizer.

Description

technical field [0001] The invention belongs to the technical field of resource regeneration, and relates to a kitchen waste treatment method, in particular to a liquid organic kitchen waste treatment and resource utilization method. Background technique [0002] According to statistics, my country currently produces 0.3 kg of organic kitchen waste per capita per day, 1.4 billion people produce about 150 million tons of organic kitchen waste every year, and household kitchen waste accounts for about 30% of domestic waste. With the increase in population and the improvement of people's living standards, the amount of organic kitchen waste will increase rapidly, and the harmless treatment and resource utilization of organic kitchen waste has become an important link in the construction of the ecological environment. [0003] Organic kitchen waste refers to kitchen waste that has been sieved to remove waste tableware, plastics, paper towels, and large bones. They mainly come fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C05F9/04
CPCY02A40/20
Inventor 黄启为沈其荣
Owner 江苏绿博生物科技有限公司
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