A kind of microbial bacterial agent and application for high-temperature biodegradation of kitchen waste

A microbial agent and kitchen waste technology, applied in the direction of microorganisms, microorganism-based methods, solid waste removal, etc., can solve the problems of high cost, inconvenient transportation and treatment, and heterogeneity of kitchen waste, etc., to achieve reduction Effects of quantitative treatment, harmless treatment, and odor elimination

Active Publication Date: 2022-04-29
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, due to the heterogeneity of food waste itself, its transportation and treatment are also very inconvenient and costly

Method used

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  • A kind of microbial bacterial agent and application for high-temperature biodegradation of kitchen waste
  • A kind of microbial bacterial agent and application for high-temperature biodegradation of kitchen waste
  • A kind of microbial bacterial agent and application for high-temperature biodegradation of kitchen waste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1: Screening and identification of food waste high-temperature degradation bacteria

[0042] 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, culture at 55°C with shaking at 180r / min, and after one week of enrichment culture, in Gradient dilution of the bacterial suspension was carried out in the ultra-clean bench with a concentration gradient of 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 、10 -7 、10 -8 、10 -9 , draw 100 μL of bacterial suspensions of various concentrations and inoculate them on PDA slant and beef extract peptone slant medium respectively, seal the plate with a sealing film and invert it, place it in a constant temperature incubator at 28-40°C for 24-48 hours, and select the number of colonies Pick a suitable plate, pick typical colonies, isolate and purify them, inoculate them on protein, starch, fat, and...

Embodiment 2

[0083] Embodiment 2: Determination of bacterial strain enzyme activity

[0084] The isolated Pichia kluyveri ZJB-091 was inoculated into PDA liquid medium, Bacillus licheniformis ZJB19163, Bacillus thuringlensis ZJB19165 and Bacillus paralicheniformis ZJB19166 was shaken and cultivated at 55°C for 48h, the fermentation broth was centrifuged at 8000r / min for 10min at 4°C, and the supernatant was taken to measure the enzyme activities of amylase, protease, lipase and cellulase. Amylase activity was determined by DNS method. Definition of enzyme activity: the amount of enzyme needed to generate 1 μg of maltose per minute from 1 mL of enzyme solution, that is, 1 enzyme activity unit, 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 stan...

Embodiment 3

[0087] Embodiment 3: the preparation of bacterial agent

[0088] ① Incline cultivation

[0089] Pichia kluyveri ZJB-091 was inoculated on PDA slant, Bacillus licheniformis ZJB19163, Bacillus thuringensis ZJB19165 and Bacillus paralicheniformis ZJB19166 were inoculated on beef extract The peptone slant was cultured at 25-40°C for 24-48h to activate the strain; the components of the activated PDA slant: 200g potato, 20g glucose, 20g agar, 1L water, natural pH, sterilized at 115°C for 30min; Cream peptone slant components: beef extract 5g, peptone 10g, sodium chloride 5g, agar 20g, water 1L, pH natural, sterilized at 121°C for 20min.

[0090] ②Seed solution

[0091] Inoculate the activated Pichia kluyveri ZJB-091 obtained in step 1 into potato dextrose liquid medium; Bacillus licheniformis ZJB19163, Bacillus thuringensis ZJB19165 and Bacillus paralicheniformis (Bacillus paralicheniformis) ZJB19166 was inoculated in beef extract peptone liquid medium; cultured on a shaking tabl...

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Abstract

The invention discloses a microbial bacterial agent for high-temperature biodegradation of kitchen waste and its application. The microbial inoculum includes: Pichia kluyveri ZJB-091 with a preservation number of CCTCC NO: M 2019263, Bacillus licheniformis ZJB19163 with a preservation number of CCTCC NO: M 2020014, and a preservation number of Bacillus thuringiformis ZJB19165 with CCTCC NO: M 2020015 and Bacillus paralicheniformis ZJB19166 with CCTCC NO: M 2020016. The microbial bacterial agent provided by the invention can not only accelerate the biodegradation of kitchen waste, but also eliminate peculiar smell, and realize the harmless and reduction treatment of kitchen waste. The synergistic effect of various microbial strains rapidly degrades the macromolecular organic matter in the kitchen waste into small molecular substances under aerobic conditions, producing a large amount of organic matter and trace elements, and realizing the transformation of waste resources.

Description

technical field [0001] The invention relates to the technical field of garbage treatment, in particular to a microbial agent for high-temperature biodegradation of kitchen garbage and its 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 spread bacteria and viruses...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N1/16B09B3/60C12R1/84C12R1/10C12R1/07
CPCC12N1/20C12N1/16B09B3/00
Inventor 薛亚平夏淑宁周海岩邹树平柯霞郑裕国
Owner ZHEJIANG UNIV OF TECH
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