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Odorless type microbial agent for kitchen waste treatment and preparation method and application of odorless type microbial agent

A technology for microbial inoculants and kitchen waste, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, microorganisms, etc. Reduce the effect of transportation

Active Publication Date: 2019-09-24
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The microbial strains are compounded by the following strain raw materials in parts by mass: 15-30 parts of anaerobic bacillus nubihalogenes, 10-25 parts of bacillus thermophiles liquefies, 20 parts of geobacillus thermodenitrification 40 parts, 25-50 parts of Geobacillus stearothermophilus, etc. These microbial agents have good food waste degradation effects, but they have not coordinated the balance between weight loss and odor, so they have not been able to Large-scale promotion and application

Method used

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  • Odorless type microbial agent for kitchen waste treatment and preparation method and application of odorless type microbial agent
  • Odorless type microbial agent for kitchen waste treatment and preparation method and application of odorless type microbial agent
  • Odorless type microbial agent for kitchen waste treatment and preparation method and application of odorless type microbial agent

Examples

Experimental program
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Effect test

Embodiment 1

[0049] Example 1 Screening and Identification of Predominant Bacteria for Degrading Food Waste

[0050] Take 5g of the soil sample near the Yuxiu Restaurant of Zhejiang University of Technology and put it into a sterilized Erlenmeyer flask with small glass beads and 50mL of sterile water, shake at 30°C and 200r / min for 20min, and suspend the bacteria in the ultra-clean bench. Liquid gradient dilution, the concentration gradient is 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 、10 -7 , inoculate 100 μL of each concentration of bacterial suspension on a PDA plate, seal the plate with a sealing film and invert it, place it in a constant temperature incubator at 28-37°C for 24-48 hours, select a plate with a suitable number of colonies, and pick typical colonies , after separation and purification, inoculate them on protein, starch, fat, and cellulose differential medium plates and spread evenly with a sterilized coating rod. Seal the culture dish with a parafilm and place it ups...

Embodiment 2

[0074] Example 2 Determination of Enzyme Activity of Pichia kluyveri ZJB-091 and Geotrichumsilvicola ZJB-092

[0075] The isolated Pichia kluyveri ZJB-091 and Geotrichum silvicola ZJB-092 were inoculated into PDA liquid medium, shaken at 30°C for 48 hours, and the fermentation broth was kept at 4°C. Centrifuge at 8000r / min for 10min, and take the supernatant to measure the enzyme activities of amylase, protease, lipase and cellulase.

[0076]

[0077] Amylase activity is determined by DNS method. Definition of enzyme activity: the amount of enzyme needed to produce 1ug of maltose per minute in 1mL of enzyme solution, which is 1 unit of enzyme activity, expressed in "U / mL". The protease activity was determined by the Folin phenol method, and the definition of enzyme activity: the amount of enzyme needed to hydrolyze 1 mL of enzyme solution to produce 1 μg of tyrosine per minute, that is, 1 enzyme activity unit, expressed in "U / mL". The national standard GB / T 23535-2009 is u...

Embodiment 3

[0078] Embodiment 3 Food waste shaking bottle degradation test

[0079] Inoculate Pichia kluyveri ZJB-091 and Geotrichumsilvicola ZJB-092 on PDA slant respectively; culture them at 25-30°C for 24-48 hours to activate the strains; the activated PDA Slope components: 200g potato, 20g glucose, 20g agar, 1L water, natural pH, sterilized at 115°C for 30min.

[0080] Inoculate the activated Pichia kluyveri ZJB-091 and Geotrichumsilvicola ZJB-092 in potato dextrose liquid medium respectively; Shake culture for 48-72 hours to obtain Pichia kluyveri ZJB-091 bacterial liquid and Geotrichum silvicola ZJB-092 bacterial liquid. The medium used is potato glucose liquid medium: 200g potato, 20g glucose, 1L water, natural pH, sterilized at 115°C for 30min.

[0081]Pichia kluyveri ZJB-091 bacterial liquid and Geotrichumsilvicola ZJB-092 bacterial liquid were respectively inoculated into shake flasks containing food waste at a weight ratio of 10%, at 37°C Cultivate at 150-200r / min, and take ...

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Abstract

The invention discloses an odorless type microbial agent for kitchen waste treatment and a preparation method and application of the odorless type microbial agent. The odorless type microbial agent consists of pichia kluyveri ZJB-091 and geotrichum silvicola ZJB-092 in the mass ratio being (1-15) to (0.5-10), wherein the preservation number of the pichia kluyveri ZJB-091 is CCTCC NO:M 2019263, and the preservation number of the geotrichum silvicola ZJB-092 is CCTCC NO:M 2019264. The microbial agent provided by the invention not only can efficiently degrade kitchen waste but also can eliminate peculiar smell, and odorless treatment of kitchen waste is realized.

Description

technical field [0001] The invention relates to the field of environmental protection biotechnology, in particular to an odorless microbial bacterial agent for treating kitchen waste and its preparation method and application. Background technique [0002] Food waste, also known as swill, food leftovers, etc., is the part of food left after processing (including cooking) (such as vegetable leaves, peels, pomace, etc.), or food that is left after eating and discarded collectively. Along with the change of economic level and social content, people are more and more particular about diet, which also causes a lot of waste. According to research, half of the world's food is wasted. [0003] The main components of food waste include rice and flour food residues, vegetables, animal and vegetable oils, meat and bones, etc. In terms of chemical composition, they include starch, protein, cellulose, lipids, and inorganic salts. High and nutritious, it is easy to rot and smell, and s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12N1/14B09B3/00C12R1/84C12R1/645
CPCB09B3/00C12N1/14C12N1/16C12N1/145C12N1/165C12R2001/645C12R2001/84
Inventor 郑裕国夏淑宁薛亚平邹树平柯霞周海岩柳志强
Owner ZHEJIANG UNIV OF TECH
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