Composite bacteria and application thereof in resource utilization of kitchen waste

Abstract

The application relates to the technical field of kitchen garbage treatment, and particularly discloses a composite bacteria and application of the composite bacteria in kitchen garbage resource utilization. The composite bacteria disclosed by the application comprises A components and B components; the A components are composed of bacillus velezensis, bacillus amyloliquefaciens, pseudomonas, bacillus atrophaeus, bacillus laterosporus and trichoderma harzianum; and the B components are composed of bacillus paralicheniformis, bacillus licheniformis, bacillus calidus and bacillus stearothermophilus. The technical scheme of the composite bacteria provided by the application can effectively improve the degradation effect of kitchen garbage, realizes the purposes of kitchen garbage reduction, harmlessness, resource utilization and energy consumption reduction in the treatment process, and the kitchen garbage resource utilization treatment product has excellent application effects as a soil conditioner and feed.

Description

Technical Field

[0001] This application relates to the technical field of kitchen waste treatment, specifically to a compound bacteria and its application in the resource utilization of kitchen waste. Background Technology

[0002] Currently, food waste is a major source of household waste in cities worldwide, accounting for up to one-fifth of total household waste. Food waste is mainly divided into two parts: food scraps generated during food production – “kitchen waste” – and waste generated during food consumption – “swill.” Swill is more complex than “kitchen waste,” containing both uneaten kitchen scraps and food utensils used during consumption. “Kitchen waste” mainly consists of fruit peels, vegetable leaves, and carbohydrates, while “swill” mainly consists of starch, protein, oil, and cellulose.

[0003] Kitchen waste not only contains relatively rich amounts of protein, oil, and cellulose, but also relatively rich amounts of nitrogen, phosphorus, potassium, and calcium, making it a valuable recycling resource. However, the conventional degradation cycle of kitchen waste and swill is long and pollutes the environment. Utilizing microorganisms for resource utilization can rapidly decompose kitchen waste. By mixing organic materials and fillers in a certain proportion, under suitable conditions, microorganisms can transform large molecules such as proteins, fats, and starches into fatty acids and sugars, further decomposing them into carbon dioxide, water, amino acids, and minerals. Small molecules and organic matter accumulate in the products, which can be used to make fertilizer, animal feed, and eco-friendly planting soil.

[0004] Ordinary microorganisms take a long time to process food waste at room temperature, typically several weeks or even months, which is insufficient to meet the demand for timely processing. Current research suggests that using thermophilic bacteria to treat food waste can shorten the processing time, but the pretreatment stage requires directly heating the food waste to over 80°C, which consumes a lot of energy. Furthermore, the unstable composition of food waste after high-temperature treatment may lead to significant fluctuations in product quality, thus affecting the resource utilization of food waste. Summary of the Invention

[0005] To address the aforementioned technical problems, this application provides a compound microorganism and its application in the resource utilization of kitchen waste.

[0006] In the first aspect, this application provides a compound microbial agent for the resource utilization of kitchen waste, comprising component A and component B;

[0007] Component A is composed of *Bacillus belye*, *Bacillus amyloliquefaciens*, *Pseudomonas*, *Bacillus atrophicus*, *Bacillus lateralis*, and *Trichoderma harzianum* in a weight ratio of 10-14:4-8:1-5:1-3:1-3:0.2-0.8; the bacterial content of *Bacillus belye*, *Bacillus amyloliquefaciens*, *Pseudomonas*, *Bacillus atrophicus*, and *Bacillus lateralis* is 1-9 × 10⁻⁶. 10 CFU / ml; the bacterial count of the *Trichoderma harzianum* is 1-9 × 10⁻⁶. 8 CFU / ml;

[0008] Component B is composed of *Bacillus paralichrysum*, *Bacillus lichrysum*, *Bacillus thermophilus*, and *Bacillus thermophilus* in a weight ratio of 5-9:1-5:1-5:0.05-0.15; the bacterial content of each of *Bacillus paralichrysum*, *Bacillus lichrysum*, *Bacillus thermophilus*, and *Bacillus thermophilus* is 1-9 × 10⁻⁶. 10 CFU / ml.

[0009] Preferably, component A is composed of *Bacillus belye*, *Bacillus amyloliquefaciens*, *Pseudomonas*, *Bacillus atrophicus*, *Bacillus lateralis*, and *Trichoderma harzianum* in a weight ratio of 11-13:5-7:2-4:1.5-2.5:1.5-2.5:0.4-0.6; the bacterial content of *Bacillus belye*, *Bacillus amyloliquefaciens*, *Pseudomonas*, *Bacillus atrophicus*, and *Bacillus lateralis* is 3-7 × 10⁻⁶. 10 CFU / ml; the bacterial count of the *Trichoderma harzianum* was 3-7 × 10⁻⁶. 8 CFU / ml.

[0010] Preferably, in component A, the Bacillus belyes is Bacillus belyes BGB-89R, with accession number CGMCC No. 28824; it was deposited on October 31, 2023, at the China General Microbiological Culture Collection Center, abbreviated as CGMCC;

[0011] The Bacillus amyloliquefaciens mentioned is Bacillus amyloliquefaciens BGB-95R, with accession number CGMCC No. 24545; it was deposited at the China General Microbiological Culture Collection Center on March 18, 2022, abbreviated as CGMCC.

[0012] The Pseudomonas species mentioned is Pseudomonas BGB-132R, with accession number CGMCC No. 27751; it was deposited at the China General Microbiological Culture Collection Center (CGMCC) on June 30, 2023.

[0013] The Bacillus atrophus mentioned is Bacillus atrophus BGB-98R, with accession number CGMCC No. 27752; it was deposited at the China General Microbiological Culture Collection Center (CGMCC) on June 30, 2023.

[0014] The *Bacillus laterosporus* mentioned is *Bacillus laterosporus* BGB-173R, with accession number CGMCC No. 28825; it was deposited at the China General Microbiological Culture Collection Center (CGMCC) on October 31, 2023.

[0015] The *Trichoderma harzianum* mentioned is *Trichoderma harzianum* BGB-171R, with the accession number CGMCC No. 41490; it was deposited on August 20, 2024, at the China General Microbiological Culture Collection Center, abbreviated as CGMCC.

[0016] In one specific implementation, component A is composed of a mixture of Bacillus belye, Bacillus amyloliquefaciens, Pseudomonas, Bacillus atrophus, Bacillus brevis, and Trichoderma harzianum in a weight ratio of 12:6:3:2:2:0.5.

[0017] Preferably, component B is composed of *Bacillus paralichrysum*, *Bacillus lichrysum*, *Bacillus thermophilus*, and *Bacillus thermophilus* in a weight ratio of 6-8:2-4:2-4:0.07-0.12; the bacterial content of each of *Bacillus paralichrysum*, *Bacillus lichrysum*, *Bacillus thermophilus*, and *Bacillus thermophilus* is 3-7 × 10⁻⁶. 10 CFU / ml.

[0018] Preferably, in component B, the *Bacillus paralicheniformis* is *Bacillus paralicheniformis* BGB-86F, with accession number CGMCC No. 34200; classified as *Bacillus paralicheniformis*; and was deposited on April 14, 2025, at the China General Microbiological Culture Collection Center, located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences, abbreviated as CGMCC.

[0019] The Bacillus licheniformis mentioned is Bacillus licheniformis BGB-85F, with accession number CGMCC No.24544, which was deposited at the China General Microbiological Culture Collection Center on March 18, 2022, abbreviated as CGMCC;

[0020] The thermophilic urea-bacterium, with accession number SHBCC D70623, was purchased from Shanghai Biotechnology Center.

[0021] The thermophilic lipid licheniformis, with accession number GDMCC 1.371, was purchased from the Guangdong Provincial Center for Microbial Culture Collection.

[0022] In one specific implementation, component B is composed of a mixture of Bacillus paralicheniformis, Bacillus licheniformis, Bacillus thermophilus urealyticum, and Bacillus thermophilus steatiformis in a weight ratio of 7:3:3:0.1.

[0023] Secondly, this application provides a method for the resource utilization of kitchen waste, which utilizes the aforementioned compound bacteria for treatment.

[0024] Preferably, the method for resource recovery of kitchen waste specifically includes the following steps in sequence:

[0025] S1: Kitchen waste undergoes multi-stage sorting, impurity removal, oil and salt reduction, and dehydration to a moisture content of 70-85%; then, adjusting materials are added to achieve a C / N ratio of 20:1-30:1, resulting in a pre-treated material with a moisture content of 55-65%.

[0026] S2: According to the weight, take 0.005-0.015 parts of component A in the compound bacteria and evenly disperse it in 0.8-1.2 parts of the pretreatment material, and carry out mesophilic fermentation at 25-45℃ for 4-6 hours to obtain the mesophilic fermentation product;

[0027] S3: According to the weight, take 0.001-0.005 parts of component B in the compound bacteria and evenly disperse it in 0.8-1.2 parts of the mesophilic fermentation product. Use auxiliary heating to rapidly heat the fermentation product to 60-85℃ and carry out high-temperature fermentation for 8-10 hours to obtain the high-temperature fermentation product.

[0028] S4: Dry the high-temperature fermentation products to obtain the food waste resource recovery product.

[0029] Kitchen waste undergoes multi-stage sorting to remove inorganic materials such as plastics, textiles, and ropes. It then undergoes further processing to remove impurities, reduce oil and salt content, and dehydrate the waste, resulting in a material with a moisture content of 70-85% ready for fermentation. This measured material is then fed into a fermentation and drying equipment. The fermentation and drying equipment mainly consists of a transmission device, a stirring device, a feeding device, a discharging device, an oxygen supply and dehumidification system, a dust removal and exhaust system, a steam heating system, and an electrical control system. It is primarily used for the high-temperature, aerobic fermentation and drying of organic kitchen waste using composite microorganisms.

[0030] After the kitchen waste to be fermented is put into the fermentation and drying equipment, some adjusting materials (such as peanut shells, rice husks, mushroom residue, wheat bran, liquor lees, rice bran meal, etc., about 36% of the amount of waste put in) are added to make the C / N ratio of the mixture 20:1-30:1 and the moisture content 55-65%.

[0031] Then, the compound microbial agent is added, and the mixture is stirred by the stirring device to form a continuous circulatory state in the fermentation chamber, thereby maintaining the uniformity of heating and sufficient oxygen supply of the mixture.

[0032] The oxygen supply system of the fermentation and drying equipment provides dry, hot air to the air distribution ducts, creating a uniform fermentation environment that maintains the mixed materials at a constant temperature for aerobic fermentation and drying. Throughout the fermentation and drying process, the oxygen supply and dehumidification system continuously provides fresh air to the materials, meeting the requirements of aerobic fermentation. The mixed materials undergo biochemical degradation, condensation, and polymerization reactions, completing a rapid, high-temperature, complex microbial aerobic fermentation and enzymatic conversion process, transforming them into a resource-based treatment product for kitchen waste.

[0033] During the fermentation process, the A-component compound bacteria are first used for inoculation. The fermentation material warms up due to the fermentation activity of microorganisms and ferments at a temperature of 25-45℃ for 4-6 hours. When the fermentation temperature rises to a certain level, the B-component compound bacteria are then inoculated for high-temperature fermentation for 8-10 hours. The entire process reduces external heating, which can save more than 20% of energy. Moreover, the two-stage strains are seamlessly connected through temperature gradient switching, which effectively solves the problems of insufficient microbial activity, low substrate utilization, and by-product accumulation that lead to decreased fermentation efficiency and unstable products in the traditional fermentation process of kitchen waste.

[0034] Preferably, in step S1, the adjusting material is selected from one or more of peanut shells, rice husks, mushroom residue, wheat bran, liquor lees, and rice bran meal.

[0035] In some specific implementation schemes, when the food waste resource recovery product is used as a soil conditioner or as fertilizer, the conditioning material is selected from one or more of peanut shells, rice husks, and mushroom residue.

[0036] In some specific implementations, when the recycled kitchen waste is used as feed, the adjusting materials include one or more of wheat bran, distiller's grains, and rice bran meal.

[0037] Preferably, step S1 involves the following steps: the kitchen waste undergoes multi-stage sorting, impurity removal, oil and salt reduction, and dehydration to a moisture content of 70-85%; then, adjusting materials are added to achieve a C / N ratio of 20:1-30:1, and the moisture content is adjusted to 55-65%; then, 0.004-0.008 wt% of N-acylhomoserine lactone and 0.0002-0.0008 wt% of rhamnolipid are added to the system to obtain the pretreated product.

[0038] Before fermentation, this application adds N-acylhomoserine lactone and rhamnolipid as adjuvants. Through the multi-dimensional synergistic effect of "infectious strain enhancement + enzymatic hydrolysis acceleration + environmental regulation + inhibition of miscellaneous bacteria", it can significantly improve the microbial metabolic environment, enhance substrate degradation efficiency, and inhibit the reproduction of putrefactive bacteria, thereby improving the fermentation effect and significantly improving the fermentation efficiency and product quality of kitchen waste.

[0039] Further, in step S2, the amount of component A is 0.007-0.012 parts by weight, the fermentation temperature is 30-40℃, and the fermentation time is 4-6h; in step S3, the amount of component B is 0.002-0.004 parts by weight, the fermentation temperature is 70-80℃, and the fermentation time is 8-10h.

[0040] Thirdly, this application provides a food waste resource recovery product, which is prepared using the above-mentioned treatment method.

[0041] In summary, the technical solution of this application has the following effects:

[0042] By utilizing the technical solution provided in this application, a specific microbial agent is used as component A for mesophilic fermentation of kitchen waste, and a specific microbial agent is used as component B for high-temperature fermentation of kitchen waste. This effectively utilizes the complementary functions of microbial species within the microbial community structure, achieving good degradation of fiber, fat, and protein in kitchen waste in a relatively short time. The use of composite microbial agents can effectively improve the degradation effect of kitchen waste by preventing fermentation in the early stage and controlling rapid fermentation at mesophilic and high temperatures. The resource utilization level of kitchen waste is high, achieving the goals of reducing, rendering harmless, and recycling kitchen waste. Furthermore, the overall fermentation process is short, and the mesophilic fermentation provides a partial heat source for the high-temperature bacteria, reducing energy consumption by more than 20%.

[0043] The kitchen waste resource recovery product prepared in this application can be used as an organic soil conditioner. It can be sold directly as fertilizer or further processed into new types of bio-fertilizers such as microbial agents, anti-replanting agents, and high-carbon fertilizers. It is rich in a variety of beneficial microorganisms and their metabolites, and can be applied to modern agriculture and fast-growing forestry to improve soil, increase fertilizer utilization, reduce fertilizer usage, and drive carbon dioxide emission reduction in agriculture and forestry.

[0044] The food waste resource recovery product prepared in this application can also be used as biological feed, alleviating the pressure of feed shortage. The metabolites produced by the compound microbial agent during the fermentation of food waste have a significant synergistic effect on feed products, which can be achieved by regulating animal intestinal health, enhancing immunity, and improving nutrient utilization. Detailed Implementation

[0045] The present application will be further described in detail below with reference to embodiments, comparative examples and performance test results. These embodiments should not be construed as limiting the scope of protection claimed in this application. Example Example 1

[0046] Example 1 provides a compound microbial agent for the resource utilization of kitchen waste and a method for the resource utilization of kitchen waste.

[0047] (1) Compound bacteria for the resource utilization of kitchen waste

[0048] The compound microbial strain for the resource utilization of kitchen waste includes component A and component B;

[0049] (1.1) Component A is composed of Bacillus belyssus, Bacillus amyloliquefaciens, Pseudomonas, Bacillus atrophus, Bacillus brevis, and Trichoderma harzianum in a weight ratio of 12:6:3:2:2:0.5.

[0050] Preparation of culture agents for *Bacillus belye*, *Bacillus amyloliquefaciens*, *Pseudomonas*, *Bacillus atrophicus*, and *Bacillus brevis*: The test strains stored at -80℃ were activated three times and then transferred to LB medium for culture at 30℃ and 180 rpm until the logarithmic growth phase. The growth of the strains was detected using a nucleic acid protein analyzer, and the bacterial count was estimated using OD values. Sporulation was performed using dilution plating. Once the sporulation rate reached over 90%, the culture was transferred to a container, centrifuged for concentration, and diluted with sterile water to a final concentration of 2-9 × 10⁻⁹. 10 CFU / ml, store at 6℃ until use.

[0051] Preparation of Trichoderma harzianum culture medium: The test strain, stored at -80℃, was activated three times and then transferred to PD medium for culture at 30℃ and 150 rpm until the logarithmic growth phase. The growth of the strain was detected using a nucleic acid protein analyzer, and the bacterial count was estimated using the OD value. The spore formation rate was counted using a dilution plating plate. Once the spore formation rate reached over 95%, the culture was transferred to a container, centrifuged for concentration, and diluted with sterile water to a concentration of 2-9 × 10⁻⁹. 9 CFU / ml, store at 6℃ until use.

[0052] Using sterile physiological saline, the bacterial suspensions of Bacillus belye, Bacillus amyloliquefaciens, Pseudomonas, Bacillus atrophus, and Bacillus brevis laterosporus were adjusted to a bacterial count of 5 × 10⁻⁶. 10 CFU / ml; the bacterial culture of *Trichoderma harzianum* was adjusted to a bacterial count of 5 × 10⁻⁶ CFU / ml using sterile physiological saline. 8 CFU / ml.

[0053] Then, Bacillus belye, Bacillus amyloliquefaciens, Pseudomonas, Bacillus atrophus, Bacillus brevis, and Trichoderma harzianum are mixed in a weight ratio of 12:6:3:2:2:0.5 to form component A.

[0054] (1.2) Component B is composed of a mixture of Bacillus paralicheniformis, Bacillus licheniformis, Bacillus thermophilus urealyticus, and Bacillus thermophilus lipophilicus in a weight ratio of 7:3:3:0.1.

[0055] Preparation of culture agents for *Bacillus paralichrysogenum*, *Bacillus lichrysogenum*, *Bacillus thermophilus*, and *Bacillus thermophilus*: The test strains stored at -80℃ were activated three times and then transferred to LB medium for culture at 65℃ and 180 rpm until the logarithmic growth phase. The growth of the strains was detected using a nucleic acid protein analyzer, and the bacterial count was estimated using OD values. Sporulation was performed using dilution plating. Once the sporulation rate reached over 90%, the culture was transferred to a container, centrifuged for concentration, and diluted with sterile water to a concentration of 2-9 × 10⁻⁹. 10 CFU / ml, store at 6℃ until use.

[0056] The above bacterial solutions were diluted with sterile physiological saline to a bacterial count of 5 × 10⁻⁶. 10 CFU / ml, and then mix Bacillus paralicheniformis, Bacillus licheniformis, Bacillus thermophilus urealyticum, and Bacillus thermophilus steatisformis in a weight ratio of 7:3:3:0.1 to form component A.

[0057] (2) The method for resource recovery of kitchen waste includes the following steps in sequence:

[0058] S1: Kitchen waste undergoes multi-stage sorting, impurity removal, oil and salt reduction, and dehydration to a moisture content of 75%; then peanut shells are added to adjust the C / N ratio to 25:1 and the moisture content is adjusted to 60%; then 0.006wt% of N-acylhomoserine lactone and 0.0005wt% of rhamnolipid are added to the system to obtain the pretreated product.

[0059] S2: According to the weight proportions, take 0.01 kg of component A from the compound bacteria and evenly disperse it in 1 kg of pretreatment material. Carry out mesophilic fermentation at 35℃ for 5 h to obtain mesophilic fermentation product.

[0060] S3: According to the weight parts, take 0.003 kg of component B from the compound bacteria and evenly disperse it in 1 kg of mesophilic fermentation product. Use auxiliary heating to rapidly heat the fermentation product to 75°C and carry out high-temperature fermentation for 9 hours to obtain high-temperature fermentation product.

[0061] S4: Dry the high-temperature fermentation products to obtain the food waste resource recovery product.

[0062] Examples 2-5

[0063] Examples 2-5 respectively provide a compound bacteria for the resource utilization of kitchen waste and a method for the resource utilization of kitchen waste.

[0064] The difference between the above embodiments and Embodiment 1 is that the composition of component A is different, as shown below.

[0065] In Example 2: Component A is composed of Bacillus belyssus, Bacillus amyloliquefaciens, Pseudomonas, Bacillus atrophus, Bacillus brevis, and Trichoderma harzianum in a weight ratio of 11:7:2:2.5:1.5:0.6.

[0066] In Example 3: Component A is composed of Bacillus belyssus, Bacillus amyloliquefaciens, Pseudomonas, Bacillus atrophus, Bacillus brevis, and Trichoderma harzianum in a weight ratio of 13:5:4:1.5:2.5:0.4.

[0067] In Example 4: Component A is composed of Bacillus belye, Bacillus amyloliquefaciens, Pseudomonas, Bacillus atrophicus, Bacillus brevis, and Trichoderma harzianum in a weight ratio of 10:8:1:3:1:0.8.

[0068] In Example 5: Component A is composed of Bacillus belyssus, Bacillus amyloliquefaciens, Pseudomonas, Bacillus atrophus, Bacillus brevis, and Trichoderma harzianum in a weight ratio of 14:4:5:1:3:0.2.

[0069] All other process parameters in the above embodiments are the same as those in Embodiment 1.

[0070] Examples 6-9

[0071] Examples 6-9 respectively provide a compound bacteria for the resource utilization of kitchen waste and a method for the resource utilization of kitchen waste.

[0072] In Example 6: Component B is composed of a mixture of Bacillus paralicheniformis, Bacillus licheniformis, Bacillus thermophilus urealyticum, and Bacillus thermophilus steatiformis in a weight ratio of 5:5:1:0.15.

[0073] In Example 7: Component B is composed of a mixture of Bacillus paralicheniformis, Bacillus licheniformis, Bacillus thermophilus urealyticum, and Bacillus thermophilus steatiformis in a weight ratio of 9:1:5:0.05.

[0074] In Example 8: Component B is composed of a mixture of Bacillus paralicheniformis, Bacillus licheniformis, Bacillus thermophilus urealyticum, and Bacillus thermophilus steatiformis in a weight ratio of 6:4:2:0.12.

[0075] In Example 9: Component B is composed of a mixture of Bacillus paralicheniformis, Bacillus licheniformis, Bacillus thermophilus urealyticum, and Bacillus thermophilus steatiformis in a weight ratio of 8:2:4:0.07.

[0076] The difference between the above embodiments and Embodiment 1 is that the composition of component B is different, as shown below.

[0077] All other process parameters in the above embodiments are the same as those in Embodiment 1.

[0078] Examples 10-14

[0079] Examples 10-14 respectively provide a compound bacteria for the resource utilization of kitchen waste and a method for the resource utilization of kitchen waste.

[0080] The difference between the above embodiments and Embodiment 1 is that the methods for resource recovery of kitchen waste are different, as detailed below.

[0081] In Example 10: N-acylhomoserine lactone and rhamnolipid were not added in step S1 to obtain the pretreated product.

[0082] In Example 11: In step S1, 0.006 wt% of butyrylhomoserine lactone and 0.0005 wt% of rhamnolipid were added to the system to obtain the pretreated product.

[0083] In Example 12: In step S1, 0.0005 wt% of N-acylhomoserine lactone and 0.006 wt% of rhamnolipid were added to the system to obtain the pretreated product.

[0084] In Example 13: S2: According to the weight parts, 0.01 kg of component A in the compound bacteria was evenly dispersed in 1 kg of pretreated material, and fermented at 25°C for 5 h to obtain the mesophilic fermentation product;

[0085] S3: According to the weight parts, take 0.003 kg of component B in the compound bacteria and evenly disperse it in 1 kg of mesophilic fermentation product. Use auxiliary heating to rapidly heat the fermentation product to 85°C and carry out high-temperature fermentation for 9 hours to obtain high-temperature fermentation product.

[0086] In Example 14: S2: According to the weight parts, 0.01 kg of component A in the compound bacteria was evenly dispersed in 1 kg of pretreated material, and fermented at 45°C for 5 h to obtain the mesophilic fermentation product;

[0087] S3: According to the weight parts, take 0.003 kg of component B in the compound bacteria and evenly disperse it in 1 kg of mesophilic fermentation product. Use auxiliary heating to rapidly heat the fermentation product to 60°C and carry out high-temperature fermentation for 9 hours to obtain high-temperature fermentation product.

[0088] All other process parameters in the above embodiments are the same as those in Embodiment 1. Comparative Example

[0089] Comparative Examples 1-3

[0090] Comparative Examples 1-3 respectively provide a compound bacteria for the resource utilization of kitchen waste and a method for the resource utilization of kitchen waste.

[0091] The difference between the above comparative example and Example 1 is that the composition of the compound bacteria used for the resource utilization of kitchen waste is different, as shown below.

[0092] In Comparative Example 1: Component A was composed of Bacillus belye, Bacillus amyloliquefaciens, Pseudomonas, Bacillus lateralis, and Trichoderma harzianum in a weight ratio of 12:6:3:2:0.5; Component B was composed of Bacillus paralicheniformis, Bacillus licheniformis, and Bacillus thermophilic licheniformis in a weight ratio of 7:3:0.1.

[0093] In Comparative Example 2: Component A was composed of a mixture of Bacillus belysae, Bacillus amyloliquefaciens, Pseudomonas, Bacillus atrophicus, Bacillus brevis, and Trichoderma harzianum in a weight ratio of 15:2:0.5:5:5:0.1.

[0094] In Comparative Example 3: Component B was composed of a mixture of Bacillus paralicheniformis, Bacillus licheniformis, Bacillus thermophilus urealyticum, and Bacillus thermophilus steatiformis in a weight ratio of 3:7:7:0.5.

[0095] All other process parameters in the above comparative examples are the same as those in Example 1. Comparative Example 4

[0096] Comparative Example 4 provides a compound microbial agent for the resource utilization of kitchen waste and a method for the resource utilization of kitchen waste.

[0097] The difference between Comparative Example 4 and Example 1 is that the methods for resource recovery of kitchen waste are different, as shown below.

[0098] In Comparative Example 4: S1: Kitchen waste underwent multi-stage sorting, impurity removal, oil and salt reduction, and dehydration to a moisture content of 75%; then peanut shells were added to adjust the C / N ratio to 25:1 and the moisture content was adjusted to 60%; then 0.006 wt% of N-acylhomoserine lactone and 0.0005 wt% of rhamnolipid were added to the system to obtain the pretreated product.

[0099] S2: Take 0.01 kg of component A and 0.003 kg of component B from the compound bacteria and evenly disperse them in 2 kg of pretreatment material. Heat to 75°C for fermentation for 4 hours, and then cool to 25°C to obtain the resource-based treatment material of kitchen waste.

[0100] All other process parameters in the above comparative examples are the same as those in Example 1.

[0101] Performance testing

[0102] (1) Performance of effective components in food waste resource recovery products

[0103] Organic matter content and easily oxidized organic matter: NY / T2876-2015 Determination of organic matter classification in fertilizers and soil conditioners.

[0104] Test results are shown in Table 1.

[0105] Table 1. Performance test results of effective components of food waste recycling products in the examples and comparative examples.

[0106]

[0107] As can be seen from the test results in the table above, by using the technical solution provided in this application, the kitchen waste is fermented at medium temperature by using a microbial agent with a specific composition as component A, and at high temperature by using a microbial agent with a specific composition as component B. By utilizing the complementary functions of the microbial species in the microbial community structure, good targeted humification of kitchen waste can be achieved in a short time, reducing the loss of organic matter in the material, significantly increasing the content of easily oxidized organic matter, improving the quality of the product, and making it more conducive to the application of waste resource utilization.

[0108] (2) Performance of kitchen waste as a soil conditioner / fertilizer

[0109] A field experiment was conducted on the use of kitchen waste resource recovery products as a soil conditioner. On April 7, 2024, an experimental field was selected in Luoshang Village, Changyi County, Shandong Province. Preliminary tests showed that the soil had rot disease and soil compaction. The basic physicochemical properties of the soil were as follows: organic matter 12.5 g / kg, pH 7.39, available nitrogen 93.7 mg / kg, available phosphorus 85.7 mg / kg, available potassium 177.5 mg / kg, and soil bulk density 1.51 g / cm³. The test crop, Shandong Changyi ginger, was planted in the experimental field. The kitchen waste resource recovery product soil conditioner was added at a rate of 300 kg / mu. A blank control (without adding kitchen waste resource recovery product soil conditioner) was also set up. Normal field management was then carried out.

[0110] Organic matter: NY / T 1121.7-2006 Determination of soil organic matter; Available nitrogen: GB 15178-2007 Determination of available nitrogen in soil; Available phosphorus: NY / T 1121.7-2014 Determination of available phosphorus in soil; Available potassium: NY / T 889-2004 Determination of available and slow-release potassium content in soil; Soil bulk density: NY / T 1121.4-2006 Determination of soil bulk density.

[0111] On June 15, 2024, soil samples were collected and tested for indicators such as organic matter, available nitrogen, available phosphorus, available potassium, and soil bulk density. The plant height and stem diameter of ginger plants in each region were measured and statistically analyzed. The results are shown in Table 2.

[0112] On August 23, 2024, the ginger plants in each experimental area were statistically observed to see if there were any diseased plants such as stem wilting, dry leaves, stem base rot and seedling death, and the number of diseased plants in each area was counted. On October 15, 2024, the ginger yield in the experimental area was counted, and the results are shown in Table 2 below.

[0113] Table 2. Performance test results of food waste resource recovery products in the examples and comparative examples.

[0114]

[0115] As can be seen from the test results in the table above, compared with the blank control group, after the kitchen waste resource treatment product prepared in this application was used as a soil conditioner in the field experiment, the organic matter content in the soil increased significantly, as did the available nitrogen, available phosphorus, and available potassium in the soil. It can significantly improve the soil alkalization properties, significantly reduce the soil bulk density, make the soil looser, which is conducive to crop root growth and thus promotes crop growth. Moreover, the application of kitchen waste resource treatment product has a good promoting effect on the plant height and stem diameter of ginger, and can reduce the number of plants with continuous cropping obstacles, thereby increasing the yield. It has good significance in agricultural production.

[0116] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A compound microbial agent for the resource utilization of kitchen waste, characterized in that, Includes component A and component B; Component A is composed of *Bacillus belye*, *Bacillus amyloliquefaciens*, *Pseudomonas*, *Bacillus atrophicus*, *Bacillus lateralis*, and *Trichoderma harzianum* in a weight ratio of 10-14:4-8:1-5:1-3:1-3:0.2-0.8; the bacterial content of *Bacillus belye*, *Bacillus amyloliquefaciens*, *Pseudomonas*, *Bacillus atrophicus*, and *Bacillus lateralis* is 1-9 × 10⁻⁶. 10 CFU / ml; the bacterial count of the *Trichoderma harzianum* is 1-9 × 10⁻⁶. 8 CFU / ml; In component A, the *Bacillus belyssus* is *Bacillus belyssus* BGB-89R, with accession number CGMCC No. 28824; the *Bacillus amyloliquefaciens* is *Bacillus amyloliquefaciens* BGB-95R, with accession number CGMCC No. 24545; the *Pseudomonas* is *Pseudomonas* BGB-132R, with accession number CGMCC No. 27751; the *Bacillus atrophus* is *Bacillus atrophus* BGB-98R, with accession number CGMCC No. 27752; the *Bacillus laterosporus* is *Bacillus laterosporus* BGB-173R, with accession number CGMCC No. 28825; and the *Trichoderma harzianum* is *Trichoderma harzianum* BGB-171R, with accession number CGMCC No. 41490. Component B is composed of *Bacillus paralichrysum*, *Bacillus lichrysum*, *Bacillus thermophilus*, and *Bacillus thermophilus* in a weight ratio of 5-9:1-5:1-5:0.05-0.15; the bacterial content of each of *Bacillus paralichrysum*, *Bacillus lichrysum*, *Bacillus thermophilus*, and *Bacillus thermophilus* is 1-9 × 10⁻⁶. 10 CFU / ml; In component B, the *Bacillus paralichrysum* is *Bacillus paralichrysum* BGB-86F, with accession number CGMCC No. 34200; the *Bacillus lichrysum* is *Bacillus lichrysum* BGB-85F, with accession number CGMCC No. 24544; the *Bacillus thermophilus* is *Bacillus thermophilus* BGB-85F, with accession number CGMCC No. 24544; the *Bacillus thermophilus* is *Bacillus thermophilus* BGB-85F, with accession number SHBCC D70623; and the *Bacillus thermophilus* is *Bacillus thermophilus* BGB-85F, with accession number GDMCC 1.

371.

2. The compound microbial strain for the resource utilization of kitchen waste according to claim 1, characterized in that, Component A is composed of *Bacillus belye*, *Bacillus amyloliquefaciens*, *Pseudomonas*, *Bacillus atrophicus*, *Bacillus lateralis*, and *Trichoderma harzianum* in a weight ratio of 11-13:5-7:2-4:1.5-2.5:1.5-2.5:0.4-0.6; the bacterial content of *Bacillus belye*, *Bacillus amyloliquefaciens*, *Pseudomonas*, *Bacillus atrophicus*, and *Bacillus lateralis* is 3-7 × 10⁻⁶. 10 CFU / ml; the bacterial count of the *Trichoderma harzianum* was 3-7 × 10⁻⁶. 8 CFU / ml.

3. The compound microbial strain for the resource utilization of kitchen waste according to claim 1, characterized in that, Component B is composed of *Bacillus paralichrysogenum*, *Bacillus lichrysogenum*, *Bacillus thermophilus*, and *Bacillus thermophilus* in a weight ratio of 6-8:2-4:2-4:0.07-0.12; the bacterial content of each of *Bacillus paralichrysogenum*, *Bacillus lichrysogenum*, *Bacillus thermophilus*, and *Bacillus thermophilus* is 3-7 × 10⁻⁶. 10 CFU / ml.

4. A method for the resource utilization of kitchen waste, characterized in that, The treatment is carried out using the compound bacteria as described in any one of claims 1-3.

5. The method for resource recovery of kitchen waste according to claim 4, characterized in that, Specifically, the following steps are performed sequentially: S1: Kitchen waste undergoes multi-stage sorting, impurity removal, oil and salt reduction, and dehydration to a moisture content of 70-85%; then, adjusting materials are added to achieve a C / N ratio of 20:1-30:1, resulting in a pre-treated material with a moisture content of 55-65%. S2: According to the weight, take 0.005-0.015 parts of component A in the compound bacteria and evenly disperse it in 0.8-1.2 parts of the pretreatment material, and carry out mesophilic fermentation at 25-45℃ for 4-6 hours to obtain the mesophilic fermentation product; S3: According to the weight, take 0.001-0.005 parts of component B in the compound bacteria and evenly disperse it in 0.8-1.2 parts of the mesophilic fermentation product. Use auxiliary heating to rapidly heat the fermentation product to 60-85℃ and carry out high-temperature fermentation for 8-10 hours to obtain the high-temperature fermentation product. S4: Dry the high-temperature fermentation products to obtain the food waste resource recovery product.

6. The compound microbial strain for the resource utilization of kitchen waste according to claim 5, characterized in that, In step S1, the adjusting material is selected from one or more of peanut shells, rice husks, mushroom residue, wheat bran, liquor lees, and rice bran meal.

7. The compound microbial strain for the resource utilization of kitchen waste according to claim 5, characterized in that, In step S2, the amount of component A is 0.007-0.012 parts by weight, the fermentation temperature is 30-40℃, and the fermentation time is 4-6 hours; in step S3, the amount of component B is 0.002-0.004 parts by weight, the fermentation temperature is 70-80℃, and the fermentation time is 8-10 hours.

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