Method for preparing fungal protein powder by treating kitchen and kitchen garbage with filamentous fungi

Abstract

The invention is applicable to the technical field of kitchen and kitchen garbage treatment, and provides a method for preparing fungal protein powder by treating kitchen and kitchen garbage with filamentous fungi, which comprises the following steps: S1, transferring kitchen and kitchen garbage to a water phase, heating and preserving heat; s2, cooling, and then adding polygonum cuspidatum to inhibit and kill prokaryotic cell microorganisms; s3, filamentous fungi are inoculated, then natural culture is conducted for 2-3 days, the temperature of a culture solution is 25-45 DEG C, and fungus protein powder is produced. Preferably, the temperature is raised to 70-90 DEG C in the step S1; in the step S1, heat preservation is carried out for 30-60 min; in the step S2, the temperature is reduced to 45 DEG C; the type of the filamentous fungi in the step S3 is YX-8 or YX-10; the filamentous fungus YX-10 is preserved in the China Center for Type Culture Collection, the preservation number of the filamentous fungus YX-10 is CCTCC NO: M20241662, and the preservation date of the filamentous fungus YX-10 is July 22, 2024. According to the method, the garbage can be effectively converted into the valuable fungus protein powder, the problem of garbage treatment is solved, resource reutilization is also realized, and the prepared fungus protein powder can be used as a feed additive.

Description

Technical Field

[0001] The present invention relates to the technical field of kitchen waste and food waste treatment, and specifically provides a method for treating kitchen waste and food waste with filamentous fungi to prepare fungal protein powder. Background Art

[0002] Kitchen waste refers to the waste directly related to the catering process, including the waste generated during food production, leftovers after meals, food packaging materials, etc. It mainly comes from restaurants, canteens, families and other places. Kitchen waste generally contains organic matter and some non-organic matter, such as tableware, packaging bags, etc., such as food residues, bones, fruit peels, discarded food packaging bags, disposable tableware, etc.

[0003] Food waste refers to the organic waste generated during the process of food processing, preparation and consumption in households or catering places. It mainly refers to food residues and some inedible organic matter, such as vegetable peels, fruit peels, fish bones, eggshells, etc., such as vegetable leaves, fruit peels, leftovers, tea residues, etc.

[0004] If untreated kitchen waste and food waste are not effectively treated for a long time, the amount of garbage accumulation will increase, and the treatment pressure on landfills and incineration plants will be aggravated, resulting in a waste of land resources and energy resources. Moreover, it is easy to generate harmful gases (such as methane) through fermentation. These gases not only pollute the air quality but also have a negative impact on climate change.

[0005] Most of the existing methods for treating kitchen waste and food waste are landfilling or incineration, etc., which are prone to wasting resources. Summary of the Invention

[0006] The purpose of the present invention is to provide a method for treating kitchen waste and food waste with filamentous fungi to prepare fungal protein powder, so as to solve the problem that most of the existing methods for treating kitchen waste and food waste are landfilling or incineration, etc., which are prone to wasting resources.

[0007] To achieve the above purpose, the present invention provides the following technical solution: A method for treating kitchen waste and food waste with filamentous fungi to prepare fungal protein powder, comprising the following steps:

[0008] S1. Transfer the kitchen waste and food waste to the aqueous phase, raise the temperature, and keep warm;

[0009] S2. Lower the temperature, and then add rose bengal to inhibit and kill prokaryotic cell microorganisms;

[0010] S3. Inoculate filamentous fungi, and then naturally culture for 2 - 3 days, with the temperature of the culture solution being 25 - 45°C to produce fungal protein powder.

[0011] Preferably, in step S1, the temperature is raised to 70 - 90°C.

[0012] Preferably, in S1, keep warm for 30 - 60 min.

[0013] Preferably, in S2, cool down to 45 °C.

[0014] Preferably, the species of filamentous fungi in S3 is YX - 8 or YX - 10.

[0015] Preferably, the filamentous fungus YX - 10 is deposited in the China Center for Type Culture Collection, with the deposit number CCTCC NO: M20241662, the taxonomic name Monascus ruber YX - 1, and the deposit date is July 22, 2024.

[0016] Preferably, the fungal protein powder can be used as a feed additive.

[0017] The present invention has at least the following beneficial effects:

[0018] A method for preparing fungal protein powder from filamentous fungi treating food waste and kitchen waste provided by the present invention can effectively convert waste into valuable fungal protein powder, not only solving the problem of waste treatment, but also realizing the recycling of resources. The prepared fungal protein powder can be used as a feed additive, providing a high - quality protein source for agriculture and animal husbandry. Detailed Embodiments

[0019] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Apparently, the described embodiments are only a part of the embodiments of the present invention, rather than all of them. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0020] Example 1

[0021] This example provides a method for preparing fungal protein powder from filamentous fungi treating food waste and kitchen waste, and the specific steps are as follows:

[0022] Transfer the food waste and kitchen waste to the aqueous phase, heat up to 70 °C, keep warm for 30 min to kill non - culturable microorganisms and culturable non - filamentous fungi.

[0023] Cool down to 45 °C, then add rose bengal to inhibit and kill prokaryotic cell microorganisms, inoculate the filamentous fungus YX - 8, and then cultivate naturally for 2 days, with the culture solution temperature at 25 °C, to produce the fungal protein powder product as a feed additive.

[0024] Example 2

[0025] This example provides a method for preparing fungal protein powder from filamentous fungi treating food waste and kitchen waste, and the specific steps are as follows:

[0026] Transfer the aqueous phase of kitchen waste and food waste residues, heat it up to 80 °C, and keep it warm for 45 minutes to kill non-culturable microorganisms and culturable non-filamentous fungi.

[0027] Cool it down to 45 °C, then add rose bengal to inhibit and kill prokaryotic microorganisms, inoculate the filamentous fungus YX-10, and then cultivate it naturally for 2.5 days. The temperature of the culture solution is 35 °C to produce the fungal protein powder product as a feed additive.

[0028] The filamentous fungus YX-10 is preserved in the China Center for Type Culture Collection, with the preservation number CCTCC NO: M20241662, and the preservation date is July 22, 2024.

[0029] Example 3

[0030] This example provides a method for preparing fungal protein powder from kitchen waste and food waste residues using filamentous fungi. The specific steps are as follows:

[0031] Transfer the aqueous phase of kitchen waste and food waste residues, heat it up to 90 °C, and keep it warm for 60 minutes to kill non-culturable microorganisms and culturable non-filamentous fungi.

[0032] Cool it down to 45 °C, then add rose bengal to inhibit and kill prokaryotic microorganisms, inoculate the filamentous fungus YX-10, and then cultivate it naturally for 3 days. The temperature of the culture solution is 45 °C to produce the fungal protein powder product as a feed additive.

[0033] The filamentous fungus YX-10 is preserved in the China Center for Type Culture Collection, with the preservation number CCTCC NO: M20241662, and the preservation date is July 22, 2024.

[0034] By transferring the aqueous phase of kitchen waste and food waste residues, heating, keeping warm, and cooling, adding rose bengal, and inoculating specific filamentous fungi, the present invention can effectively convert the waste into valuable fungal protein powder, which not only solves the problem of waste treatment but also realizes the reuse of resources. The prepared fungal protein powder can be used as a feed additive, further broadening its application scope and providing a high-quality protein source for agriculture and animal husbandry.

[0035] The above shows and describes the basic principles, main features, and advantages of the present invention. For those skilled in the art, it is obvious that the present invention is not limited to the details of the above exemplary embodiments, and can be implemented in other specific forms without departing from the spirit or basic features of the present invention. Therefore, from any point of view, the embodiments should be regarded as exemplary and non-limiting. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, all changes falling within the meaning and scope of the equivalent elements of the claims are intended to be included in the present invention.

[0036] Although embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing fungal protein powder by treating restaurant kitchen waste and kitchen waste with filamentous fungi, characterized in that: The following steps are involved: S1, transfer the food and kitchen waste to the water phase, heat it up, and keep it warm; S2, cooling, then adding red bengal to inhibit and kill prokaryotic microorganisms; S3, inoculating filamentous fungi, and then naturally culturing for 2-3 days, with the culture temperature at 25-45°C, to produce fungal protein powder.

2. The method for preparing fungal protein powder by treating restaurant kitchen waste and kitchen waste with filamentous fungi according to claim 1, characterized in that: In the step S1, the temperature is raised to 70-90°C.

3. The method for preparing fungal protein powder by treating restaurant kitchen waste and kitchen waste with filamentous fungi according to claim 1, characterized in that: The S1 is kept warm for 30-60 minutes.

4. The method for preparing fungal protein powder by treating restaurant kitchen waste and kitchen waste with filamentous fungi according to claim 1, characterized in that: The S2 is cooled to 45°C.

5. The method for preparing fungal protein powder by treating restaurant kitchen waste and kitchen waste with filamentous fungi according to claim 1, characterized in that: The filamentous fungus species in S3 is YX-8 or YX-10.

6. The method for preparing fungal protein powder by treating restaurant kitchen waste and kitchen waste with filamentous fungi according to claim 5, characterized in that: The filamentous fungus YX-10 is deposited in the China Center for Type Culture Collection, with the deposit number being CCTCC NO:M20241662 and the deposit date being July 22, 2024.

7. The method for preparing fungal protein powder by treating restaurant kitchen waste and kitchen waste with filamentous fungi according to claim 1, characterized in that: The fungal protein powder can be used as a feed additive.