Efficient biochemical fulvic acid preparing process

Abstract

The efficient biochemical fulvic acid preparing process is to utilize, enrich and culture humic acid producing bacteria and auxiliary bacteria existing in nature to form specific fulvic acid producing bacteria. The fermented material includes crop stalks, saw dust and other agricultural and forest waste and some inorganic nutrient components as well as fulvic acid producing bacteria, and through controlling nutrients compounding ratio, water content, temperature, humidity and other technological parameters, fulvic acid is produced through directional fermentation. The present invention has the advantages of short fermentation period, low cost, high fulvic acid content, high product quality and easy control of the production process. The fermented product contains great amount of fulvic acid, amino acid, nucleic acid and other matters, and may be used widely in plantation, stockbreeding, aquiculture, industrial fermentation, medicine, pesticide and other industry.

Description

technical field [0001] The invention relates to a high-efficiency preparation method of biochemical fulvic acid. Background technique [0002] Fulvic acid is a kind of organic macromolecular compound with physiological activity, which has been widely used in industry, agriculture, forestry, animal husbandry, aquaculture, medical daily chemical and other industries. For a long time, people have relied on the extraction of humic acid substances from natural resources such as lignite and weathered coal, which not only has a complicated extraction process, but also consumes a large amount of coal resources. In recent years, people have successfully produced fulvic acid substances by imitating the formation conditions of humic acid substances in nature and using bio-fermentation technology, realizing the industrialization and large-scale production of fulvic acid substances. However, the current production process of biochemical fulvic acid is not standardized, and there are man...

AI Technical Summary

Problems solved by technology

From some published documents, there are many methods to directly adopt natural broad-spectrum strains (such as Chinese patent 87104531.1, Chinese patent 92103519.5, Chinese patent 92110708.0, etc.), due to the complex composition of natural broad-spectrum strains and unstable species, There are also many harmful microorganisms in the middle, which have an adverse effect on the formation of fulvic acids, so that the fermentation cycle is long and the content of fulvic acids in the fermentation products is low; another method is to add inhibitors to the culture material (seeing Chinese patent 94103519.0), but it also suppresses the growth of beneficial microorganisms while suppressing harmful microorganisms, affects the growth of microorganisms and the degradation of organic matter, prolongs the fermentation period, and the fermentation is not complete; Added a small amount of actinomycetes (see Chinese patent 97118762.2), but the data disclosure is not sufficient, in addition because the generation of fulvic acid substances is the result of the joint action of various microorganisms such as bacteria, actinomycetes, filamentous fungi, so Only adding actinomycetes has a limited effect and cannot achieve satisfactory results; the second is the fermented material

During the production process of some fulvic acid production enterprises, organic wastes such as crop stalks and sawdust in the fulvic acid production raw materials have not been tested. Experience in batching, without in-depth research on various nutritional conditions for fulvic acid production, such as the carbon-nitrogen ratio (C / N), carbon-phosphorus ratio (C / P), content There is no definite standard to measure the amount of water, so the production conditions are easy to change, resulting in unstable product quality, which is not conducive to quality control; the third is the fermentation conditions

The control of fermentation conditions in the existing public information is very vague, there is no benchmark for measuring important conditions such as temperature, moisture, fermentation time, etc., and it is not suitable for the requirements of modern high-standard production