Microbial community and its preparation method and use
A technology of microbial inoculum and strain, applied in the field of microbial inoculum and its preparation, can solve the problems of long fermentation time, high cost, moisture absorption of fermented products, etc., and achieve the effects of simple method, low cost and rapid removal
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Embodiment 1
[0011] Cultivation of Yarrowia lipolytica strain: Yarrowia lipolytica is first cultured on a potato medium at 30°C as a primary slant; 48 hours later, it is inoculated into a shaker flask at 30°C as a secondary liquid Shaking culture; after 36 hours, inoculate the inoculum with a weight ratio of 5% on the solid medium, at 30°C, perform tertiary cultivation until the number of bacteria reaches 0.8×10 8 per gram of solid medium.
[0012] Cultivation of Trichoderma viride strains: Trichoderma viride was first cultivated on a PDA medium at 30°C as a primary slant; 72 hours later, it was inoculated into a shaker flask at 30°C for a secondary liquid shaking culture; 48 hours later, Inoculate the inoculum with a weight ratio of 5% on a solid medium, and conduct a tertiary culture at 30°C until the number of bacteria reaches 3.0×10 8 per gram of solid medium.
[0013] Cultivation of hyperthermic bacillus strains: hyperthermic bacillus first cultured on broth peptone medium at 30°C f...
Embodiment 2
[0020] After 1 ton of fresh chicken manure (water content 45~70%) is pretreated by the method in embodiment 1, add 0.05 tons of above-mentioned microbial bacterial agents, ferment at room temperature, after 3 days, temperature can reach 50 ℃, regularly stir and Ventilate, do not let the fermentation temperature exceed 70°C, and the fermentation process will end within 10 days, and a gray fermented product with a slight smell of distiller's grains will be obtained. Contrasted with the natural fermentation group, the results show that adding the microbial inoculum of the present invention shortens the fermentation period from 1.5 months to 1 week; the water content of the product is reduced from 40% to about 20%; the appearance and smell of the product are gray and gray respectively. It has a slight smell of distiller's grains, which is different from the black and musty smell of natural fermentation products; the nitrogen content of the product is 1.5 times that of natural ferme...
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