Method for producing water body environment protecting agent by utilizing kitchen processing materials

Abstract

The invention relates to a water environment protection agent produced from kitchen processing materials and belongs to the technical field of microbial fermentation. According to the present invention, kitchen processing materials, rice bran and peanut cakes are adopted as substrates, probiotics such as Bacillus coagulans (CGMCC No. 5233), Clostridium butyricum (CGMCC No. 4729) and Lactobacillus plantarum (CGMCC No. 11891) are adopted to carry out a solid state fermentation application technology, and the produced product can be widely used in aquaculture and other aspects. According to the method, bacillus coagulans, clostridium butyricum and lactobacillus plantarum are inoculated into a solid culture medium, fermentation is conducted for 2-7 days at the temperature of 20 DEG C or above through solid fermentation equipment, packaging is conducted after detection is qualified, kitchen processing materials can be completely converted into a water body environment protecting agent product through the method, and residues are avoided. The produced water body environment protection agent product has the characteristics of obvious acid fragrance, no peculiar smell, high content of viable probiotics, high acid soluble protein ratio and the like. The preparation method is low in production cost, simple to operate, free of residues and capable of improving economic benefits.

Description

Technical Field

[0001] The invention belongs to the technical field of microbial fermentation, and relates to an application technology for solid-state fermentation using kitchen processing materials, rice bran and peanut cake as matrix and probiotics Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729 and Lactobacillus plantarum CGMCC No.11891. The produced products can be widely used in aquaculture. Background Art

[0002] Kitchen waste refers to wastes such as processing waste, food residues, expired food and waste cooking oils and fats generated in food processing, catering services, collective catering and other activities other than residents' daily life. It accounts for about 30%-40% of urban garbage and is the main component of urban domestic garbage. Kitchen waste is mainly composed of organic components, with an average total starch content of 22.3-31.4% and a crude protein content of 14.2-19.1%. It has a high resource utilization value. Taking reasonable methods to solve the problem of kitchen waste disposal can not only obtain valuable resources, but also protect human environment and dietary health.

[0003] The general treatment methods for food waste include direct discharge, incineration, landfill, agricultural composting, insect farming and biotechnology treatment. With the development needs of a sustainable society and the government's policy support, the focus of food waste solid waste disposal has shifted from pollution control in the past to current resource development. The application of biotechnology to convert food waste into biomass energy has become a new development trend. Biotechnology treatment methods are mainly beneficial to the use of food waste fermentation feed and anaerobic fermentation to produce biogas. The food waste feed process mainly combines biological and physical methods to eliminate harmful components of food waste, and finally generates protein feed additives and regenerates biological resources. The production of fermented feed using food waste has the advantages of high processing efficiency, low energy consumption, high product economic value, and simple technical principles. Various nutrients are converted into animal protein, fatty acids and other biological macromolecules through the food chain. Anaerobic fermentation to produce biogas refers to the method in which different anaerobic microbial functional flora gradually degrade organic matter into methane gas under anaerobic conditions. The products produced are mainly biogas and fermentation residues rich in elements such as nitrogen and phosphorus.

[0004] At present, the successful case of using biotechnology to treat food waste in China is Jiangsu Weili Environmental Protection Technology Group Co., Ltd., which uses pretreatment and anaerobic digestion technology to achieve industrialized treatment of food waste, and has achieved a daily food waste treatment capacity of 200 tons and 500 tons in Changzhou and Guangzhou respectively. Its main process is that the food waste is unloaded from the collection and transportation vehicle into the receiving hopper, and then transported to the automatic sorting system after draining. The plastic, metal and other debris are effectively separated out, and the food residue is crushed into organic slurry, which enters the heating and solid-liquid separation system to eventually form organic slurry and inorganic solid slag. The inorganic solid slag is transported out for harmless disposal; the organic slurry is then desanded and deslaged, and then heated again and enters the oil extraction system to extract the crude oil as industrial raw oil for external sale; the remaining organic liquid phase enters the anaerobic system, and the organic solid phase is landfilled or used as a resource alone (raising insects). While insect farming can generate certain economic benefits, there will still be a large amount of farming waste. The landfill treatment of organic solids and farming waste requires a large amount of land, has a long treatment cycle, and will lead to secondary pollution of the environment.

[0005] This application is based on the food waste pretreatment process of Jiangsu Weili Environmental Protection Technology Group Co., Ltd., and uses the organic solid phase after pretreatment and oil extraction as food waste processing materials, mixes with rice bran and peanut cakes in a certain proportion, and uses Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729 and Lactobacillus plantarum CGMCC No.11891 for mixed bacteria solid fermentation, and preferably uses strains with good fermentation performance for fermentation to produce water quality improvement products, which can achieve zero discharge of food waste processing materials. In addition, the production cost is low, the investment funds are small, the downstream treatment is convenient, the pollution is small, and the equipment structure is simple and easy to operate.

[0006] The invention patent with application number CN109601700A discloses a method for preparing bio-fermentation feed additives using food waste, which is to separate impurities in food waste, and the food waste can be crushed and pulped, then input into a sterilization pyrolysis tank for pyrolysis sterilization, and then three separations are performed to obtain grease, sewage and organic solids; wherein the food waste is crushed into powder by a crusher during the crushing and pulping process, and finally the food waste forms a slurry; the organic solids are sterilized at high temperature, wherein the sterilization temperature is 135°C or above, and the sterilization temperature is at least 30 minutes, and after cooling, bacteria (one or more of lactic acid bacteria, yeast, Aspergillus, and Bacillus) are inoculated for stacking and anaerobic fermentation, and the humidity is controlled at 30-40%, and the temperature of the mixture is controlled at 35-39°C during the fermentation process, and the fermentation time is 7-9 days, and the fermentation is completed and packaged. The obtained bio-fermentation feed additive can effectively improve the intestinal function of animals, increase the absorption rate and utilization rate of feed in the intestinal tract of animals, and can reduce the odor of animal feces. At the same time, the kitchen waste is effectively utilized, the treatment of the kitchen waste is completed, and the resources are utilized to reduce pollution to the environment.

[0007] The invention patent with application number CN200410017324.2 discloses a four-stage process for regenerating protein feed, oil and fermented feed from food waste. It is mainly composed of 39 kinds of equipment. According to its process properties, it can be divided into four processes: food waste pretreatment section, regenerated protein feed section, regenerated oil section, and regenerated fermented feed section. Its characteristics are: in the food waste pretreatment section, harmful impurities mixed in the food waste are removed, dehydrated, and defatted; in the regenerated protein feed section, the pretreated wet materials are dried and crushed to make protein feed; in the regenerated oil section, the oil in the solid, oil, and water mixed liquid discharged from the food waste pretreatment section is separated and extracted; in the regenerated oil section, a certain amount of feed filler and fermentation bacteria are added to the mixed liquid discharged from the regenerated oil section, and fermented feed is made through biological fermentation. In this way, the resource recycling of food waste is realized, and zero waste liquid discharge is achieved, which has promotion value. The invention patent with application number CN202010796691.6 discloses a resource utilization method for producing feed fish meal using food waste, which includes the following steps: first, the food waste needs to be collected and impurities are removed, and the food waste after impurities are separated into solid and liquid, and grease and odor are removed to obtain odorless and low-fat solid food waste; the solid food waste is put into the sterilizer for sterilization; nutritional components and fermentation mixed bacteria are added to the sterilized food waste for fermentation treatment; the food waste after fermentation treatment is dried, and the dried food waste is crushed; the crushed food waste and fish meal are mixed evenly according to a specific ratio. This resource utilization method for producing feed fish meal using food waste can not only reduce the pollution and harm that it may cause to the environment and humans, but also reuse food waste to promote the development of animal husbandry, etc., thereby achieving the common benefits of environmental economy.

[0008] The invention patent with the patent number ZL201310546125.X discloses a method for enzymatic hydrolysis of soybean meal, rice bran and other materials by solid fermentation of mixed bacteria of Bacillus coagulans CGMCC No.5233 and Clostridium butyricum CGMCC No.4729. The live bacteria of Bacillus coagulans and Clostridium butyricum after fermentation are ≥1.0×10 9CFU / g, spore rate ≥85%. The invention patent with application number CN201711324944.4 discloses an anti-tumor functional food produced by fermenting turmeric, black pepper, and emblica emblica with Lactobacillus plantarum CGMCC No.11891 and other probiotics, and the food also has anti-inflammatory function. It is confirmed that Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729, and Lactobacillus plantarum CGMCC No.11891 have good fermentation performance, and Bacillus coagulans and Clostridium butyricum can produce spores with strong resistance to stress. All three bacteria can produce a variety of short-chain fatty acids and many other probiotics. They belong to the strains that can be used for breeding animals in Announcement No. 2045 of the Ministry of Agriculture and Rural Affairs of the People's Republic of China.

[0009] The method of using mixed bacteria of Bacillus coagulans CGMCC No.5233 and Clostridium butyricum CGMCC No.4729 to solid-state ferment and enzymatically hydrolyze soybean meal, rice bran and other materials, the live bacteria of Bacillus coagulans and Clostridium butyricum after fermentation were ≥1.0×10 9 CFU / g, spore rate ≥85%. The invention patent with application number CN201711324944.4 discloses an anti-tumor functional food produced by fermenting turmeric, black pepper, and emblica emblica with Lactobacillus plantarum CGMCC No.11891 and other probiotics, and the food also has anti-inflammatory function. It is confirmed that Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729, and Lactobacillus plantarum CGMCC No.11891 have good fermentation performance, and Bacillus coagulans and Clostridium butyricum can produce spores with strong resistance to stress. All three bacteria can produce a variety of short-chain fatty acids and many other probiotics. They belong to the strains that can be used for breeding animals in Announcement No. 2045 of the Ministry of Agriculture and Rural Affairs of the People's Republic of China.

[0010] At the same time, our company has a series of invention and utility model patent technologies, which lay a solid foundation for the use of preferred probiotic strains to ferment kitchen processing materials to produce water environment protection products, such as the utility model patent with patent number ZL202321360292.0, which discloses a vertical continuous solid fermentation equipment; the invention patent with patent number ZL202010793121.1, which discloses a solid-state fermentation liquid strain inoculation device; the invention patent with patent number ZL202010786197.1, which discloses a solid-state fermentation air exclusion device. The utility model patent with patent number ZL202321369468.9 discloses a water atomization cooling device for solid-state fermentation; the utility model patent with patent number 202021799526.8 discloses an auxiliary material mixer for solid-state fermentation of kitchen waste; the utility model patent with patent number 202021597058.6 discloses a drying device for solid-state fermentation of kitchen waste; the utility model patent with patent number 202021592551.9 discloses a low-temperature crushing device for solid-state fermentation of kitchen waste.

[0011] In summary, the use of advantageous strains such as Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729 and Lactobacillus plantarum CGMCC No.11891 to ferment food processing materials and produce water quality environmental protection agents provides a new type of water environment protection agent, which can not only use microorganisms to improve the aquaculture water environment, improve water quality, reduce ammonia nitrogen, decompose residual bait, and regulate the intestinal microecological balance of farmed animals, but also provide a new application plan for the resource utilization of food processing materials. At present, there are no similar reports on domestic patents. Summary of the invention

[0012] The present invention aims to use Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729 and Lactobacillus plantarum CGMCC No.11891 to mix solid kitchen processing materials, rice bran and peanut cakes, and provide a probiotic solid fermentation technology that can be widely used in the field of microecology with kitchen processing materials, rice bran and peanut cakes as matrix. This method can completely convert kitchen processing materials into water environment protection agent products without residue. The produced water environment protection agent product has obvious sour fragrance, no peculiar smell, high content of probiotic live bacteria, high proportion of acid-soluble protein, etc. This preparation method has low production cost, simple operation, no residue, and can improve economic benefits.

[0013] The present invention is achieved through the following technical solutions:

[0014] The invention discloses a probiotic solid fermentation technology which can be widely used in the field of microecology with kitchen processed materials, rice bran and peanut cake as matrix, including the cultivation and solid-state fermentation of Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729 and Lactobacillus plantarum CGMCC No.11891, and a new water environment protection agent product is obtained.

[0015] The Bacillus coagulans, named TQ33, is deposited and used in the invention patent with patent number 201110313933.2, with the classification name Bacillus coagulans, the deposit number: CGMCC No.5233, the deposit date: September 9, 2011, the deposit address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit unit: General Microbiology Center of China Microbiological Culture Collection Administration.

[0016] The butyricum Clostridium, named TK2, is deposited and used in the invention patent with patent number 201110313933.2, with the classification name Clostridium butyricum, the deposit number is: CGMCC No.4729, the deposit date is: April 2, 2011, the deposit address is: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit unit is: General Microbiology Center of China Microbiological Culture Collection Administration.

[0017] The plant lactobacillus, named TK9, is preserved and used in the invention patent with patent number CN201810187135.1, with the classification name Lactobacillus plantarum, the preservation number is: CGMCC No.11891, the preservation date is: December 17, 2015, the preservation address is: No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing, and the preservation unit is: General Microbiology Center of China Microbiological Culture Collection Administration.

[0018] The seed culture medium of Bacillus coagulans CGMCC No.5233, CGMCC No.4729 and Lactobacillus plantarum CGMCC No.11891 is: 20-50 g of peptone, 20-50 g of glucose, water is added to 1 L, and the pH value is 7.0-7.2.

[0019] The Clostridium butyricum CGMCC No.4729 seed culture medium comprises: 10-15 g beef extract powder, 5-10 g peptone, 3-5 g yeast extract powder, 5-10 g glucose, 1-2 g soluble starch, 5-10 g sodium chloride, 3-5 g sodium acetate, 0.5-1 g L-cysteine ​​hydrochloride, and water is added to 1 L, with a pH value of 7.0-7.2.

[0020] Seed culture conditions: Bacillus coagulans CGMCC No.5233 and Lactobacillus plantarum CGMCC No.11891 were cultured in a constant temperature box at 30-37°C and 150-180 rpm for 20-24 hours; Clostridium butyricum CGMCC No.4729 was placed in an anaerobic incubator, high-purity nitrogen was replaced twice, and cultured at 30-37°C for 20-24 hours.

[0021] The solid fermentation medium is kitchen processing materials, rice bran and peanut cakes in a ratio of 1:1-2:2-4, and the water content is 40-70%.

[0022] The kitchen waste processing materials are provided by Jiangsu Weili Environmental Protection Technology Group Co., Ltd.: the main process is that the kitchen waste is unloaded from the collection and transportation vehicle into the receiving hopper, and then transported to the automatic sorting system after being drained, and the plastic, metal and other debris are effectively separated out, and the food residue is crushed into organic slurry, and then enters the heating and solid-liquid separation system, and finally forms organic slurry and inorganic solid slag. The inorganic solid slag is transported out for harmless disposal; the organic slurry is then desanded and deslaged, and then heated again and enters the oil extraction system to extract the crude oil and sell it as industrial raw oil. The material heated after the oil is extracted is the material used in this patent.

[0023] The production method of the water environment protection agent is as follows: solid fermentation medium is inoculated with Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729 and Lactobacillus plantarum CGMCC No.11891, with a total inoculation amount of 3-15% (v / w); fermentation is carried out in a solid fermentation tank with patented technology of our company; the fermentation temperature is 20°C-45°C, the fermentation humidity is 40-60%, the fermentation time is 2-7 days, and after the fermentation is completed, the product is packaged and coded, and the product is put into storage after being tested and qualified.

[0024] The inoculation amounts of the strains are respectively: 3-6% (v / w) for Bacillus coagulans CGMCC No.5233, 0-5% (v / w) for Clostridium butyricum CGMCC No.4729, and 2-6% (v / w) for Lactobacillus plantarum CGMCC No.11891.

[0025] The Bacillus coagulans CGMCC No. 5233, Clostridium butyricum CGMCC No. 4729 and Lactobacillus plantarum CGMCC No. 11891 are all preserved in the General Microbiological Center of China National Committee for the Preservation of Microbiological Cultures, and the preservation address is: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing.

[0026] The test indicators of the finished water environment protection agent are as follows: moisture content ≤ 50%, total probiotic content ≥ 1.0×10 8cfu / g, crude protein content ≥12%, acid-soluble protein ratio ≥40%, pH 3.5-5.0, crude ash ≤5%, Escherichia coli <0.3MPN / g, and Salmonella shall not be detected. DETAILED DESCRIPTION

[0027] The present invention is further described below in conjunction with examples. The following examples are illustrative rather than restrictive, and the protection scope of the present invention cannot be limited by the following examples.

[0028] Bacillus coagulans, Clostridium butyricum and Lactobacillus plantarum are all deposited in the General Microbiology Center of China Microorganism Culture Collection Administration, with the deposit numbers CGMCC No.5233, CGMCC No.4729 and CGMCC No.11891 respectively. The deposit address is: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing.

[0029] Step 1: Seed preparation in the laboratory

[0030] Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729 and Lactobacillus plantarum CGMCC No.11891 were transferred from frozen glycerol tubes to a culture medium containing liquid seeds. Seed culture conditions for Bacillus coagulans CGMCC No.5233 and Lactobacillus plantarum CGMCC No.11891 were as follows: placed on a shaker at a speed of 150-180 r / min and a temperature of 30-37°C for 20-24 hours; and seed culture conditions for Clostridium butyricum CGMCC No.4729 were as follows: placed in an anaerobic incubator, high-purity nitrogen was replaced twice, and cultured at 30-37°C for 20-24 hours.

[0031] The seed culture medium of Bacillus coagulans CGMCC No.5233 and Lactobacillus plantarum CGMCC No.11891 is (g / L): peptone 10-50, glucose 10-50, add water to 1L, pH7.0-7.2. The seed culture medium of Clostridium butyricum CGMCC No.4729 is: beef extract powder 10-15g, peptone 5-10g, yeast extract powder 3-5g, glucose 5-10g, soluble starch 1-2g, sodium chloride 5-10g, sodium acetate 3-5g, L-cysteine ​​hydrochloride 0.5-1g, add water to 1L, pH7.0-7.2.

[0032] Step 2: Liquid culture preparation

[0033] Liquid seed culture media of Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729 and Lactobacillus plantarum CGMCC No.11891 are respectively prepared, loaded into a 30L, 100L or 300L liquid fermentation tank, heated at 115-121°C for 30-20min, and inoculated with Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729 or Lactobacillus plantarum CGMCC No.11891 respectively for single-bacteria liquid fermentation to prepare strains.

[0034] The liquid fermentation conditions of Bacillus coagulans CGMCC No.5233 are: automatic temperature control at 30-37℃, ventilation ratio 1:0.5-1, tank pressure control at 5-30kpa, motor speed at 100-220r / min, and fermentation for 24-48h without pH control. The liquid fermentation conditions of Clostridium butyricum CGMCC No.4729 and Lactobacillus plantarum CGMCC No.11891 are: automatic temperature control at 30-37℃, no ventilation or nitrogen, tank pressure control at 5-30kpa, motor speed at 100-220r / min, and fermentation for 24-48h without pH control or pH 5.5-7.0.

[0035] The seed culture medium of Bacillus coagulans CGMCC No.5233 and Lactobacillus plantarum CGMCC No.11891 is (g / L): peptone 10-50, glucose 10-50, add water to 1L, pH7.0-7.2. The seed culture medium of Clostridium butyricum CGMCC No.4729 is: beef extract powder 10-15g, peptone 5-10g, yeast extract powder 3-5g, glucose 5-10g, soluble starch 1-2g, sodium chloride 5-10g, sodium acetate 3-5g, L-cysteine ​​hydrochloride 0.5-1g, add water to 1L, pH7.0-7.2.

[0036] Step 3: Solid-state fermentation

[0037] The ratio of the solid fermentation medium is 1:1-2:2-4 for the kitchen processing materials, rice bran and peanut cake, and the water content is 40-70%.

[0038] The solid fermentation material is weighed according to the formula ratio, and the material is fed into the solid fermentation tank by auger transmission. During the feeding process, the stirring in the solid fermentation tank is turned on, and the forward frequency is 1-6rpm. After the feeding is completed, the mixed strains of Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729 and Lactobacillus plantarum CGMCC No.11891 are atomized by the fermentation water atomization cooling device in the solid tank, and evenly inoculated into the solid fermentation medium. After the inoculation is completed, the mixture is stirred evenly, the forward stirring time is 10-20min, and the forward frequency is 1-6rpm; then the reverse stirring is 10-20min, and the reverse frequency is 1-6rpm. After the stirring is completed, samples are taken to detect the moisture and pH of the product, and appropriate adjustments are made according to the test results of the samples to ensure that the fermentation humidity is 40-70%, the initial pH value is 4.50-7.00, the fermentation temperature is controlled at 20℃-45℃, and the fermentation time is 2-7 days. During the fermentation process, samples are taken regularly for testing of indicators such as pH, moisture, and probiotic content. Fermentation is terminated based on the test results, the tank bottom valve is opened, and the fermented material is transferred to the automatic packaging machine using an auger for packaging.

[0039] The inoculation amounts of the strains for fermentation are: 3-6% (v / w) for Bacillus coagulans CGMCC No.5233, 0-5% (v / w) for Clostridium butyricum CGMCC No.4729, and 2-6% (v / w) for Lactobacillus plantarum CGMCC No.11891.

[0040] Step 4: Sensory evaluation

[0041] Sensory evaluation refers to the national standard "GB / T 6435-2014 Determination of moisture in feed" and the enterprise standard

[0042] 《Q / 320411HN036-2022 Microbial Water Quality Improver Huinongda+3》

[0043] Step 5: Determination of viable count

[0044] The detection of viable bacteria count generally adopts the plate counting method, and the detection of viable bacteria of Bacillus coagulans refers to the enterprise standard

[0045] 《Q / 320411HN031-2022 Feed Additive Bacillus coagulans》

[0046] The live bacteria detection of Clostridium butyricum refers to the enterprise standard "Q / 320411HN034-2022 Feed Additive Clostridium butyricum"

[0047] The detection of live bacteria of Lactobacillus plantarum refers to the national standard "GB 4789.35-2023 National Food Safety Standard Food Microbiology Inspection Lactic Acid Bacteria Inspection"

[0048] Step 6: Determination of pH

[0049] Weigh 10g of the fermented sample, put it into a conical flask, add 90ml of distilled water, stir it with a magnetic stirrer for 30min, let it stand for 10min, and measure its pH value with a precision pH meter.

[0050] Step 7: Determination of moisture content

[0051] The determination of moisture content refers to the national standard "GB / T 6435-2014 Determination of moisture content in feed"

[0052] Step 8: Determination of crude protein and acid-soluble protein

[0053] The determination of crude protein and acid-soluble protein refers to the national standards "GB / T 6432-2018 Determination of crude protein in feed - Kjeldahl method" and "GB / T 22492-2008 Soybean peptide powder" respectively.

[0054] The following is the determination of some parameters for the method of producing water environment protection agents using food waste processed materials, as well as the optimization of some culture conditions.

[0055] Example 1: Solid fermentation of Lactobacillus plantarum CGMCC No.11891

[0056] The laboratory strain and liquid seed preparation of Lactobacillus plantarum CGMCC No.11891 are obtained through step 1 and step 2.

[0057] The ratio of the solid fermentation medium is 1:1.5:2.5 for the processed food material, rice bran and peanut cake, and the water content is 48%.

[0058] The solid fermentation material is weighed according to the formula ratio, and the material is fed into the solid fermentation tank by auger. During the feeding process, the stirring in the solid fermentation tank is turned on, and the forward frequency is 5rpm. After the feeding is completed, the fermentation water atomization cooling device in the solid tank is used to atomize the strain of Lactobacillus plantarum CGMCC No.11891, and it is evenly inoculated into the solid fermentation medium. After the inoculation is completed, the forward stirring time is 20min, and the forward frequency is 5rpm; then reverse stirring for 20min, and the reverse frequency is 5rpm. After the stirring is completed, samples are taken to test the moisture and pH of the product, and appropriate adjustments are made according to the test results of the samples to ensure that the fermentation humidity is 50%, the initial pH value is natural, and the fermentation temperature is controlled at 28°C. After 7 days of fermentation, the pH drops to 4.10, the fermentation is terminated, the tank bottom valve is opened, and the fermented material is transferred to the automatic packaging machine by auger for packaging.

[0059] The inoculation amount of Lactobacillus plantarum CGMCC No.11891 strain was 6% (v / w).

[0060] The test indicators of the finished product are as follows: pH 4.09; moisture 47.75%, lactic acid bacteria 2.40×10 8 cfu / g, the crude protein content is 14.01g / 100g, the acid-soluble protein content is 3.18g / 100g, and the acid-soluble protein accounts for 22.70%.

[0061] Example 2: Three-bacteria mixed fermentation - low inoculum

[0062] The laboratory strains and liquid seed preparations of Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729, and Lactobacillus plantarum CGMCC No.11891 are obtained through steps 1 and 2.

[0063] The ratio of the solid fermentation medium is kitchen processing materials, rice bran and peanut cake = 1:1.5:3, and the water content is 47%.

[0064] The solid fermentation material is weighed according to the formula ratio, and the material is fed into the solid fermentation tank by auger. During the feeding process, the stirring in the solid fermentation tank is turned on, and the forward frequency is 5rpm. After the feeding is completed, the mixed strains of Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729 and Lactobacillus plantarum CGMCC No.11891 are atomized by the fermentation water atomization cooling device in the solid tank, and evenly inoculated into the solid fermentation medium. After the inoculation is completed, the mixing is evenly stirred, the forward stirring time is 20min, and the forward frequency is 5rpm; then the reverse stirring is 20min, and the reverse frequency is 5rpm. After the stirring is completed, the product's moisture and pH indicators are sampled and tested, and appropriate adjustments are made according to the test results of the samples to ensure that the fermentation humidity is 50%, the initial pH value is natural, and the temperature is controlled at 28°C for fermentation. After 5 days of fermentation, the pH drops to 3.95, the fermentation is terminated, the tank bottom valve is opened, and the fermented material is transferred to the automatic packaging machine by auger for packaging.

[0065] The inoculation amount of Bacillus coagulans CGMCC No. 5233 was 2% (v / w), the inoculation amount of Clostridium butyricum CGMCC No. 4729 was 1% (v / w), and the inoculation amount of Lactobacillus plantarum CGMCC No. 11891 was 3% (v / w).

[0066] The test indicators of the finished product are as follows: pH 3.95; moisture 46.86%; live lactic acid bacteria count 1.15×10 9 cfu / g, the number of viable Clostridium butyricum was 3.4×10 6 cfu / g, the crude protein content was 14.15%, the acid-soluble protein content was 5.19g / 100g, and the acid-soluble protein accounted for 36.68%.

[0067] Example 3: Three-bacteria mixed fermentation - high inoculation rate

[0068] The laboratory strains and liquid seed preparations of Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729, and Lactobacillus plantarum CGMCC No.11891 are obtained through steps 1 and 2.

[0069] The ratio of the solid fermentation medium is kitchen processing materials, rice bran and peanut cake = 1:1.5:3, and the water content is 47%.

[0070] The solid fermentation material is weighed according to the formula ratio, and the material is fed into the solid fermentation tank by auger. During the feeding process, the stirring in the solid fermentation tank is turned on, and the forward frequency is 5rpm. After the feeding is completed, the mixed strains of Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729 and Lactobacillus plantarum CGMCC No.11891 are atomized by the fermentation water atomization cooling device in the solid tank, and evenly inoculated into the solid fermentation medium. After the inoculation is completed, the mixing is evenly stirred, the forward stirring time is 20min, and the forward frequency is 5rpm; then the reverse stirring is 20min, and the reverse frequency is 5rpm. After the stirring is completed, the product's moisture and pH indicators are sampled and tested, and appropriate adjustments are made according to the test results of the samples to ensure that the fermentation humidity is 50%, the initial pH value is natural, and the temperature is controlled at 28°C for fermentation. After 4 days of fermentation, the pH drops to 3.83, the fermentation is terminated, the tank bottom valve is opened, and the fermented material is transferred to the automatic packaging machine by auger for packaging.

[0071] The inoculation amount of Bacillus coagulans CGMCC No. 5233 was 4% (v / w), the inoculation amount of Clostridium butyricum CGMCC No. 4729 was 2% (v / w), and the inoculation amount of Lactobacillus plantarum CGMCC No. 11891 was 6% (v / w).

[0072] The test indicators of the finished product are as follows: pH 3.83; moisture 46.61%, and the number of viable lactic acid bacteria is 1.40×10 9 cfu / g, the number of viable Clostridium butyricum was 2.1×10 7 cfu / g, the crude protein content was 14.62%, the acid-soluble protein content was 7.04g / 100g, and the acid-soluble protein accounted for 48.15% (see Appendix 1).

[0073] In addition, in order to ensure the safety of product application, the coliform bacteria, Salmonella, Vibrio cholerae and Vibrio parahaemolyticus in the product were tested, and the test results were all below the detection limit, proving that the product is safe and reliable. The relevant test reports are detailed in Annex 2 and Annex 3.

[0074] Example 4: Application example of finished water environment protection agent in aquaculture scene

[0075] Experimental location: A crab pond breeding area in Xuyi County, Huai'an City, Jiangsu Province

[0076] Experimental water surface: about 4 mu of aquaculture water surface, the control group and the experimental group are about 2 mu each

[0077] Experimental period: June 2023 - August 2023

[0078] Application method: During the hairy crab breeding process, sprinkle it evenly in the crab pond at a fixed point every afternoon, with an application amount of 1-5kg / mu.

[0079] Experimental results: The water quality during the breeding process was stable and almost no disease occurred; compared with the control group, the pH in the water body after applying this product was suitable and the ammonia nitrogen index decreased by more than 50%; the breeding water body was refreshing and green (see Appendix 2).

[0080] appendix:

[0081] Appendix 1: Comparison of index test results in different fermentation products

[0082] sample Case 1 Case 2 Case 3 Moisture (%) 47.75％ 46.86 46.61 pH 4.09 3.95 3.83 Lactic acid bacteria (cfu / g) <![CDATA[2.40×10 8 ]]> <![CDATA[1.15×10 9 ]]> <![CDATA[1.40×10 9 ]]> Clostridium butyricum (cfu / g) / <![CDATA[3.4×10 6 ]]> <![CDATA[2.1×10 7 ]]> Crude protein*(g / 100g) 14.01 14.15 14.62 Acid soluble protein*(g / 100g) 3.18 5.19 7.04 Acid-soluble protein ratio (%) 22.70 36.68 48.15 Salmonella*(cfu / / 25g) / / Not detected Coliform group*(MPN / 100g) / / ＜30 Vibrio parahaemolyticus*(MPN / g) / / ＜3.0 Vibrio cholerae*(cfu / / 25g) / / Not detected

[0083] Note: "*" indicates the test results of a third-party testing agency. Appendix 2: Comparison table of product effects before and after application

[0084]

Claims

1. A method for producing a water quality environmental protection agent using kitchen waste materials, wherein the kitchen waste materials, rice bran and peanut cakes are used as solid fermentation substrates, and the method is characterized in that: It is prepared by mixed solid-state fermentation of Bacillus coagulans, Clostridium butyricum and Lactobacillus plantarum; The Bacillus coagulans has a deposit number of CGMCC No.5233; The Clostridium butyricum has a deposit number of CGMCC No.4729; The Lactobacillus plantarum has a preservation number of CGMCC No.11891.

2. The composition of the solid fermentation matrix as claimed in claim 1 is kitchen waste processed materials: rice bran: peanut cake = 1:1-2:2-4. The kitchen waste processed materials are provided by Jiangsu Weili Environmental Protection Technology Group Co., Ltd.: the kitchen waste is subjected to a series of process treatments to extract oil and heat the materials.

3. The method for producing a water quality environmental protection agent using kitchen waste materials as claimed in claim 1, characterized in that: The method of the solid-state fermentation is as follows: The solid fermentation material is weighed according to the formula ratio, and the material is fed into the solid fermentation tank by auger transmission. During the feeding process, the stirring in the solid fermentation tank is turned on, and the forward frequency is 1-6rpm. After the feeding is completed, the mixed strains of Bacillus coagulans CGMCC No.5233, Clostridium butyricum CGMCC No.4729 and Lactobacillus plantarum CGMCC No.11891 are atomized by the fermentation water atomization cooling device in the solid tank, and evenly inoculated into the solid fermentation medium. After the inoculation is completed, the mixture is stirred evenly, the forward stirring time is 10-20min, and the forward frequency is 1-6rpm; then the reverse stirring is 10-20min, and the reverse frequency is 1-6rpm. After the stirring is completed, samples are taken to detect the moisture and pH of the product, and appropriate adjustments are made according to the test results of the samples to ensure that the fermentation humidity is 40-70%, the initial pH value is 4.50-7.00, the fermentation temperature is controlled at 20℃-45℃, and the fermentation time is 2-7 days. During the fermentation process, samples are taken regularly for testing of indicators such as pH, moisture, and probiotic content. Fermentation is terminated based on the test results, the tank bottom valve is opened, and the fermented material is transferred to the automatic packaging machine using an auger for packaging.

4. The method of producing a water quality environmental protection agent using kitchen waste materials as claimed in claim 1 or 3, wherein the inoculation amounts of the fermentation strains are: 3-6% (v / w) of Bacillus coagulans CGMCC No.5233, 0-5% (v / w) of Clostridium butyricum CGMCC No.4729, and 2-6% (v / w) of Lactobacillus plantarum CGMCC No.11891.

5. The water quality environmental protection agent produced by using kitchen waste materials as claimed in claim 1 or 3, wherein the finished product is characterized in that the product has a sensory color of yellow-brown to brown-brown, a mainly sour aroma, and no peculiar smell, a pH of 3.50-5.00, a moisture content of ≤50%, and a probiotic content of ≥1.0×10 7 CFU / g, the proportion of acid-soluble protein is ≥30%, and Salmonella, Vibrio cholerae and Vibrio parahaemolyticus shall not be detected.

6. The water quality environmental protection agent produced by utilizing kitchen waste processed materials as described in claim 1 is suitable for application scenarios such as aquaculture and improvement of river and pond water quality.

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