Kitchen garbage microbial treatment composite microbial inoculant and treatment device thereof

Abstract

The present application provides a kind of kitchen garbage microbial processing composite inoculant and its processing device, belong to kitchen garbage processing technical field.The composite inoculant includes 34 kinds of functional dominant bacteria.The processing device includes barrel and barrel cover, barrel includes material feeding system in upper part, crushing system and stirring mixing system, ventilation constant temperature system and fermentation control system in middle part, biological fertilizer collection system in lower part.The present application is small in size, high in kitchen garbage degradation rate, eliminates odor in processing process, automatically runs, continuously works, reduces artificial consumption, saves electricity fee, meets the kitchen garbage processing of each family.

Description

Technical Field

[0001] This invention belongs to the field of kitchen waste treatment technology, specifically relating to a compound microbial agent for kitchen waste treatment and its treatment device. Background Technology

[0002] In recent years, with the improvement of people's living standards, the amount of food waste generated has shown an increasing trend. my country generates over 20,000 tons of food waste daily, with Shanghai alone generating 1,200 tons and Beijing 1,600 tons. The proportion of food waste in urban household waste in some major cities is as follows: Beijing 37%, Tianjin 54%, Shanghai 59%, Shenyang 62%, Shenzhen 57%, Guangzhou 57%, and Jinan 41%. The United States generates approximately 26 million tons of food waste annually, Japan approximately 20 million tons, and Europe approximately 50 million tons. Food waste contains abundant plant nutrients such as starch, cellulose, and fats, as well as minerals and trace elements, making it highly valuable for resource utilization. Currently, advanced mechanical biological pretreatment (MBT) technology is widely used and is becoming the development direction for new food waste processors, aiming to achieve source reduction, resource recycling, and sustainable development.

[0003] The main sources of kitchen waste are household kitchens, restaurants, hotels, canteens, markets, and other food processing industries. Currently, kitchen waste accounts for 40% of urban waste in most cities worldwide, mainly including discarded vegetable leaves, leftover food, fruit peels, eggshells, tea dregs, bones, etc. Its chemical composition mainly consists of starch, cellulose, protein, lipids, and inorganic salts. Kitchen waste has the following characteristics: First, it has a high content of organic matter such as crude protein and crude fiber, and is rich in nitrogen, phosphorus, potassium, calcium, and various trace elements, making it valuable for development and utilization. However, it is easily perishable and produces foul odors, easily breeding bacteria and causing the spread of diseases. Second, it has a high water content, making it inconvenient to collect and transport. It also has a low calorific value, and improper handling can easily produce secondary pollutants such as leachate. Third, it has a higher content of oil and salt substances than other household waste, which has a significant impact on the quality of resource-based products, requiring proper handling.

[0004] Kitchen waste mainly refers to scraps and leftovers from daily cooking, originating from countless households. While vast in quantity, it is relatively dispersed, making centralized processing difficult. Kitchen waste is characterized by its rich soil nutrients, high oil and salt content, high organic matter content, and high moisture content, and it possesses significant resource utilization value. Based on the characteristics of centralized kitchen waste treatment internationally, developing small-scale household kitchen waste microbial processors is of great significance for solving collection difficulties, enabling decentralized processing, and achieving the goals of source reduction, resource recycling, and sustainable development. Summary of the Invention

[0005] In response to the aforementioned problems in the current treatment of household kitchen waste, this invention provides a compound microbial agent for the treatment of kitchen waste and its supporting treatment device.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0007] A compound microbial agent for the treatment of kitchen waste contains one or more of the following: heavy metal passivating bacteria, denitrifying and desulfurizing bacteria, biocontrol bacteria, phosphate-solubilizing bacteria, salt-tolerant bacteria, degrading bacteria, nitrogen-fixing bacteria, denitrifying bacteria, intestinal bacteria, or metabolic bacteria.

[0008] The heavy metal passivating bacteria include one or more of *Sphingomonas spicata* or *Gastroenterobacter tumefaciens*; the denitrifying and desulfurizing bacteria include one or more of *Rhodococcus rubrum* or *Trichophyton aquaticus*; the biocontrol bacteria include one or more of *Bacillus vesicolatus*, *Bacillus thuringiensis*, *Streptococcus stomatologicus*, or *Bacillus belesiensis*; the phosphate-solubilizing bacteria include one or more of the fungi *Burkholderia paraknockii* or *Burkholderia paraknockii*; the halophilic bacteria include one or more of *Methylobacterium tumefaciens*, *Alkalophilia alkaliphila*, *Microbacterium gravidarum*, or *Glutamicinus*; the degrading bacteria include *Stenotrophomonas maltophilia*, *Trichophyton mentagrophytes*, and *Trichophyton spp.* The bacteria include one or more of the following: *Klebsiella ketozoonum*, *Gordonella sputum*, *Klebsiella pneumoniae*, *Microbacterium oxysporum*, *Sphingosine monocytogenes*, *Corynebacterium WW3*, or *Pseudomonas delicatula*; the nitrogen-fixing bacteria include one or more of the following: *Herpes spp.*, *Rhizobium esculentum*, *Klebsiella variegata*, or *Delfordia tsuruha*; the denitrifying bacteria include one or more of the following: *Pseudomonas stenosum* or *Klebsiella denitrifyingum*; the intestinal bacteria include one or more of the following: *Corynebacterium glutamicum*, *Roseidonella humanis*, *Bacillus zurichae* H121, or *Enterococcus faecalis*; the metabolic bacteria include one or more of the following: *Ralstonia solanacearum* or *Leucobacterium aureum*.

[0009] A microbial treatment device for kitchen waste includes a bin body and a bin lid. The bin body includes a material feeding system, a crushing system, and a mixing system at the top; a ventilation and temperature control system and a fermentation control system in the middle; and a bio-fertilizer collection system at the bottom. The materials consist of a compound microbial agent and a fungal powder. The material feeding system, crushing system, and mixing system include a mixing and crushing agitator. The ventilation and temperature control system and fermentation control system include a fermentation agitator and temperature and dissolved oxygen probes, enabling automatic temperature control, automatic timing, automatic mixing, and automatic ventilation.

[0010] A filter plate is provided between the middle and lower parts of the barrel; the outer circumferential side of the filter plate contacts the barrel wall, dividing the barrel into a fermentation composting area and a filter water collection area; multiple grooves are provided on the inner side of the barrel wall in the middle part of the barrel, and a screen plate is provided on the outside of each groove. The screen plate and the groove form a vertical cavity, which is connected to the filter water collection area.

[0011] The bottom surface of the inner wall of the bucket lid is inclined or curved, and the lowest point of the bottom surface of the inner wall of the bucket lid corresponds to one of the cavities. A collection plate guides the condensate formed on the inner wall of the bucket lid into the cavity. The condensate collects at the lowest point of the bottom surface of the inner wall of the bucket lid, which is beneficial for the outflow of condensate from the compost bucket. By collecting the condensate, the humidity inside the compost can be changed.

[0012] Furthermore, an air inlet valve and an air outlet valve are fixedly installed on the barrel. The air inlet valve and air outlet valve can be used to adjust the airflow inside the compost body.

[0013] Furthermore, the inoculation amount of the compound microbial agent is 0.08-0.12%, which is a weight percentage.

[0014] Materials such as mushroom powder, kitchen waste, and compound microbial agents are added through the inlet, passed through the upper mixing and crushing agitator, and then conveyed into the middle of the chamber for mixing and fermentation. The chamber temperature is controlled above 40℃. When the temperature drops below 40℃, the ventilation and temperature control system automatically activates to raise the temperature. During the material fermentation process, the microorganisms generate heat, which replenishes the fermentation system temperature. The temperature continuously cycles through three stages: ambient temperature > 20℃, medium temperature > 35℃, and high temperature > 55℃. The ventilation and fermentation agitator are turned on periodically to supplement air and implement aerobic fermentation. After a certain period of time, the microorganisms decompose the kitchen waste, evaporate moisture, eliminate odors, and form high-quality bio-fertilizer with reduced volume, which is then removed from the bio-fertilizer collection system.

[0015] The beneficial effects of this invention are:

[0016] (1) Kitchen waste is fermented under the action of compound microbial agent, deodorized, decomposed and reduced in volume, and can be converted into organic fertilizer.

[0017] (2) Using this treatment device, the degradation rate of kitchen waste can reach up to 99.33% in 60 hours.

[0018] (3) Kitchen waste microbial treatment device, suitable for the degradation of various kitchen wastes such as starch, protein, fat and fiber, degrading kitchen waste, killing pathogens, and transforming kitchen waste into humus. Attached Figure Description

[0019] Figure 1 This is a schematic diagram of the kitchen waste microbial treatment device described in a specific embodiment.

[0020] Figure 2 This is a flowchart illustrating the food waste treatment process as described in a specific implementation.

[0021] Figure 3 This is a physical image of the kitchen waste microbial treatment device described in the specific implementation method.

[0022] Figure 4The morphological changes of the food waste microbial processor material in experimental group D, as described in the specific implementation method, are shown.

[0023] Explanation of reference numerals in the attached figures:

[0024] 1. Bucket lid

[0025] 2. Barrel body

[0026] 3. Feed inlet

[0027] 4. Mixing, grinding, and agitating device

[0028] 5. Temperature and dissolved oxygen probe

[0029] 6. Fermentation mixer

[0030] 7. Filtered water collection area

[0031] 8. Filter plate

[0032] 9. Groove

[0033] 10. Screen mesh

[0034] 11. Cavity

[0035] 12. Fermentation and composting area Detailed Implementation

[0036] To explain in detail the technical content, objectives, and effects of the technical solution, the following description is provided in conjunction with specific embodiments and accompanying drawings.

[0037] Example 1

[0038] 1. Design of a microbial treatment device for kitchen waste

[0039] The design principle of the kitchen waste microbial treatment device is as follows: It utilizes a stainless steel outer shell with an internal jacket, filled with 60% volume of crushed mushroom straw granules as a substrate. The microbial inoculant dosage is 0.1% (by weight), and the humidity is adjusted to 45%. 15% of the kitchen waste volume is added daily. The device automatically maintains a constant temperature, stirs at regular intervals, and operates continuously. Kitchen waste is continuously added from one end, while organic fertilizer is produced at the other. After three months of use, the crushed mushroom straw granules are completely converted into organic fertilizer, completing one cycle of kitchen waste treatment. The device then cleans the fermentation material, replaces the mushroom straw powder, and inoculates microorganisms for the next round of use. The device structure includes a material crushing system, a conveying and feeding system, a microbial inoculant addition system, a mixing system, a ventilation and temperature control system, a fermentation control system, and a bio-fertilizer collection system.

[0040] Kitchen waste microbial treatment device (see) Figure 1The system includes a barrel body 2 and a barrel lid 1. The barrel body 1 includes a material feeding system, a crushing system, and a mixing system located at the top; a ventilation and temperature control system and a fermentation control system located in the middle; and a bio-fertilizer collection system located at the bottom. The materials include compound microbial agents, fungal grass powder, and kitchen waste.

[0041] The material feeding system, crushing system, and mixing system include a mixing and crushing agitator 4; the ventilation and temperature control system and fermentation control system include a fermentation agitator 6 and a temperature and dissolved oxygen probe 5, which can realize the functions of automatic temperature control, automatic timing, automatic stirring, and automatic ventilation.

[0042] A filter plate 8 is provided between the middle and lower parts of the barrel body; the outer circumferential side of the filter plate 8 contacts the barrel wall of the barrel body 2, dividing the barrel body 2 into a fermentation composting area 12 and a filter water collection area 7; multiple grooves 9 are provided on the inner side of the barrel wall in the middle of the barrel body 2, and a screen plate 10 is provided on the outside of each groove 9. The screen plate 10 and the groove 9 form a vertical cavity 11, which is connected to the filter water collection area 7.

[0043] The bottom surface of the inner wall of the lid 1 is inclined or curved. The lowest point of the bottom surface of the inner wall of the lid 1 corresponds to one of the cavities 11, and the condensate formed on the inner wall of the lid 1 is introduced into the cavity 11 through a collection plate. The condensate collects at the lowest point of the bottom surface of the inner wall of the lid 1, which is beneficial for the outflow of condensate in the compost bin. By collecting the condensate, the humidity inside the compost can be changed.

[0044] An air inlet valve and an air outlet valve are also fixedly installed on the barrel body 2. The air flow rate inside the compost body can be adjusted through the air inlet valve and the air outlet valve.

[0045] 2. Microbiome analysis of compound microbial agents

[0046] A mixed microbial community suitable for the decomposition of food waste materials (starch, protein, oil, cellulose, etc.) was screened and formulated into inoculum FWMDA-001. The strains originated from the Bacillus Research Center of the Institute of Resources and Environment, Fujian Academy of Agricultural Sciences. Juncao juice was packaged in tonnes and inoculated with the microbial inoculum FWMDA-001 at an inoculation rate of 0.1% (by weight). Fermentation was carried out at room temperature in situ for more than 60 days to form a compound microbial agent for food waste treatment. The pH, spore count, appearance, microbial composition, deodorizing substance content, changes in the nutrient composition of food waste, and the microbial composition of the agent were tested. The microbial composition of the agent was sent to Shanghai Meiji Biomedical Technology Co., Ltd. for testing, the microbial substance composition (deodorizing substances) was sent to Wuhan Maitwell Biotechnology Co., Ltd. for testing, and the food waste material transformation was sent to Engel Testing Technology Service (Shanghai) Co., Ltd. for testing.

[0047] (1) Microbial content of inoculant

[0048] The experimental results are shown in Table 1. Thirty-six samples were collected from 60 tons of the produced microbial agent (FWMDA-001) for analysis. The acceptable standards were: pH range 3.5-8; bacterial count ≥10⁻⁶. 9 CFU / mL. The appearance acceptance standards are: odor grade 1-3 (Grade 1: fresh, sour aroma; Grade 2: slightly sour; Grade 3: fermented odor; Grade 4: putrid odor); color grade 1-3 (Grade 1: orange-yellow; Grade 2: yellowish-brown; Grade 3: brownish-red; Grade 4: dark brown). Test results show that all samples met the acceptance standards.

[0049] Table 1 Total Microbial Count of Compound Inoculants

[0050]

[0051]

[0052] (2) Microbial composition of the inoculant

[0053] The fermentation of the compound microbial agent (FWMDA-001) resulted in a rich functional microbiome, the results of which are shown in Table 2. The main bacterial groups included Bacillus, Lactobacillus, and non-spore-forming bacteria, forming a powerful microbial compound agent. The dominant functional bacterial groups included 34 species such as heavy metal passivating bacteria, denitrifying and desulfurizing bacteria, aquatic bacteria, phosphate-solubilizing bacteria, salt-tolerant bacteria, degrading bacteria, nitrogen-fixing bacteria, denitrifying bacteria, intestinal bacteria, and metabolic bacteria. The agent's characteristics include: protein degradation, fiber decomposition, oil decomposition, toxin degradation, pathogen inhibition, odor elimination, ammonia nitrogen degradation, nitrite decomposition, denitrification and desulfurization, anaerobic nitrification, aerobic nitrification, salt and temperature tolerance, heavy metal passivation, and iron and manganese reduction. The compound microbial agent forms a powerful functional complementarity. Facing complex kitchen waste, and varying fermentation conditions (light, temperature, water, humidity, oxygen) and nutrient composition, the compound microbial agent can select the optimal ecological niche to play a role in kitchen waste degradation. For example, the nitrogen desulfurizing bacteria include… Rhodococcus erythropolis (Rhodococcus rubrum) possesses salt resistance, acid resistance, heat resistance, and denitrification and desulfurization properties. In low-temperature environments, bacteria with similar functions... Comamonas aquatica (Aquatic Trichomonas) has salt tolerance, low temperature tolerance, denitrification and desulfurization, and complements the effects of low temperature environment.

[0054] Table 2. Composition of functional microorganisms of multi-probiotic bacteria in Juncao aquaculture

[0055]

[0056]

[0057]

[0058] Example 2

[0059] 1. Design of a small-scale household kitchen waste microbial treatment device

[0060] This design is based on a small-scale household kitchen waste microbial treatment device with a volume of 50 kg, made of stainless steel, measuring 432 mm in length, 375 mm in width, and 620 mm in height. The device includes a container body 2 and a lid 1, with a control panel on the container body 2. A filter plate 8 is installed inside the container, its outer periphery contacting the wall of the container body 2, dividing the container body 2 into a fermentation and composting zone 12 and a filtered water collection zone 7. Multiple grooves 9 are located on the inner side of the container wall, each with a screen plate 10 on its outer side. The screen plate 10 and the grooves 9 form a vertical cavity 11, which is connected to the filtered water collection zone 7. The bottom surface of the inner wall of the lid 1 is inclined or curved, with the lowest point of the inner wall corresponding to one of the cavities 11. A collection plate guides the condensate formed on the inner wall of the lid into the cavity 11. An air inlet valve and an air outlet valve are also fixedly installed on the container body 2. The condensate on the lid 1 collects at the lowest point of the inner wall of the lid 1, which facilitates the outflow of condensate from the compost bin. By collecting the condensate, the humidity inside the compost can be adjusted. In addition, the air flow inside the compost can be regulated by the air inlet valve and the air outlet valve.

[0061] The kitchen waste microbial treatment device has a built-in plastic inner liner, ventilation mechanism, stirring mechanism, temperature control mechanism, and timer mechanism; it is equipped with a control panel and a foot-operated flip-top; the control panel allows setting temperature adjustment (heater control), ventilation time, ventilation frequency, stirring time, and stirring frequency. The heater power is 150 W, the ventilation fan power is 15 W, the stirrer power is 15 W, and the total power of the machine is 180 W.

[0062] Juncao (a type of medicinal herb), microbial compound inoculant, and kitchen waste are added through the top inlet 3. After being crushed, mixed, and fed into the upper mixing and crushing agitator 4, the mixture enters the fermentation composting zone 12 for fermentation. The temperature in the tank 2 is maintained above 40℃. When the temperature drops below 40℃, the processing device automatically starts heating. The temperature generated by microorganisms during material fermentation replenishes the fermentation system temperature. The temperature continuously cycles through three stages: ambient temperature > 20℃, medium temperature > 35℃, and high temperature > 55℃. Aeration and fermentation are periodically activated, and the material stirring mechanism replenishes air to implement aerobic fermentation. After a certain period, microorganisms decompose the kitchen waste, evaporate water, eliminate odors, and form high-quality, reduced-volume bio-fertilizer, which is then removed from the filtration collection zone 7 (see...). Figure 2 ).

[0063] The entire fermentation process is controlled by a computer panel, which automatically controls the temperature, time, stirs, and ventilates. The fermentation process is continuous, with fermented materials being constantly removed and new kitchen waste and compound microbial agents continuously added.

[0064] 2. Application effect of kitchen waste microbial treatment device

[0065] (1) Experimental methods

[0066] Operation of the food waste microbial processor: Mixed pulverized mushroom grass, microbial compound inoculant, and food waste, through timed mixing and stirring, undergo deodorization, decomposition, and volume reduction under the action of microorganisms, converting food waste into organic fertilizer for agricultural production. Fermentation substrate preparation: 200 kg of mushroom grass powder, with 0.1% compound inoculant (FWMDA-001), and the substrate moisture content adjusted to 55% with water, are prepared for use; a control is used with a fermentation substrate without added bacteria. The food waste comes from a nearby restaurant and includes leftover raw vegetables. The vegetable leaves are peeled off, with a moisture content >80%. The peeled leaves serve as a visual reference for the fermentation process; as fermentation progresses, the characteristics of the vegetable leaves gradually decompose and become blurred. Fermentation substrate and food waste addition: Weigh 2 kg of fermentation substrate and add 1.5 kg of food waste, then place in a container for fermentation and degradation.

[0067] The experiment was conducted in four groups: Experimental Group A (control group): ordinary trash can, no heating (room temperature), no bacteria added, no stirring. Experimental Group B (bacterial addition group): ordinary trash can, no heating, no stirring, bacteria added. Experimental Group C (heating group): ordinary trash can, temperature controlled >38℃, no stirring, bacteria added. Experimental Group D (processor group): using a kitchen waste microbial treatment device (… Figure 3 Temperature setting >38℃, stirring frequency 1 min every 30 min. Trash can motor parameters: torque 12 N·m, speed 12 r / min, power 15 W.

[0068] Experimental Sampling and Measurement: The experiment was conducted simultaneously at an ambient temperature of 20℃. Samples were taken at 0 h, 10 h, 20 h, and 60 h to measure material temperature (℃), humidity (%), and pH value. Changes in material appearance were observed (intact kitchen waste, wilted vegetable leaves, decomposed vegetable leaves, no visible kitchen waste). The gross weight of the garbage bin [weight loss] (g), the weight of the fermentation substrate (g), and the weight of the kitchen waste (g) were weighed. In the 60 h fermentation experiment, the loss of the fermentation substrate from the mushroom and grass powder was negligible. The weight loss during fermentation was included in the reduction of kitchen waste. The degradation rate (%) was calculated as: weight loss / initial amount of kitchen waste added. Changes in odor and sensory characteristics were evaluated (pungent odor, intact vegetable leaves, blurred vegetable leaves, no visible vegetable leaves, no obvious odor, odorless, with a grassy aroma).

[0069] (2) Experimental results

[0070] The experimental results are shown in Table 3-6. Under the same outdoor environmental conditions (outdoor temperature 20℃), the heating, addition of bacteria, and stirring of the fermentation material significantly affected the degradation effect of kitchen waste. In experimental group A (control group), the kitchen waste was treated without heating, adding bacteria, or stirring. After 60 hours of fermentation, the degradation rate of kitchen waste was 10.66%. Under the same conditions, the fermentation material was treated with compound bacterial agent (FWMDA-001) without heating or stirring. In experimental group B (the group with added bacteria), the addition of bacterial agent improved the microbial degradation capacity of kitchen waste, with a degradation rate of 15.33% after 60 hours, slightly higher than that of experimental group A without added bacteria. Increasing the temperature, experimental group C (the group with added bacteria), with the temperature controlled above 38℃, without stirring, and with the addition of compound bacterial agent (FWMDA-001), significantly improved the degradation capacity of kitchen waste, with a degradation rate of 33.33% after 60 hours, higher than that of experimental groups A and B. To improve microbial fermentation conditions, experimental group D (processor group) for microbial treatment of kitchen waste, with the addition of microbial agents and the use of intelligent stirring and temperature control (>38℃), achieved extremely high efficiency in the microbial treatment of kitchen waste. As the fermentation process progressed, the form of the kitchen waste changed from clearly visible to blurred, and finally to invisible. Figure 4 The degradation rate can reach 99.33% in 60 hours.

[0071] Table 3. Experimental Group A for Microbial Treatment of Kitchen Waste (Control Group - No Heating, No Bacteria Addition, No Stirring)

[0072]

[0073] Table 4. Experimental Group B for Microbial Treatment of Kitchen Waste (Group with Added Bacteria - No Heating, No Stirring, Added Bacterial Agent)

[0074]

[0075] Table 5. Experimental Group C for Microbial Treatment of Kitchen Waste (Heating Group - Heating, No Stirring, Addition of Bacterial Agent)

[0076]

[0077] Table 6. Experimental Group D for Microbial Treatment of Kitchen Waste (Processor Group - Stirring, Temperature Control, and Addition of Bacterial Agents)

[0078]

[0079] In summary, this invention incorporates 34 strains of bacteria, such as... Sphingomonas echinoides (Sphingomonas spicata) Geobacteranodireducens (Bacillus subtilis) Rhodococcus erythropolis (Rhodococcus rubrum) Comamonas aquatica (Aquatic Trichomonas) Brevundimonas bullata (Shortwave monoclonal bacteria) Bacillus thuringiensis (Bacillus thuringiensis)Streptococcus oralis (Oral Streptococcus) Bacillus velezensis (Bacillus belysinus) Paraburkholderia fungorum (Burkholderia paraknockii) Paraburkholderia Using microbial treatment devices for kitchen waste, such as sp. SOS3 (Burkholderia paraknegii), under conditions of automatic temperature control, automatic stirring, and the addition of a compound inoculant composed of 34 kinds of microorganisms, the degradation rates of kitchen waste reached 48.00%, 61.33%, and 99.33% after 10 h, 20 h, and 60 h, respectively. At the same time, the treatment process eliminates odors, operates automatically and continuously, reduces labor consumption, saves electricity costs, and meets the kitchen waste treatment needs of various households.

[0080] It should be noted that although the above embodiments have been described herein, this does not limit the scope of patent protection of the present invention. Therefore, any changes and modifications made to the embodiments described herein based on the innovative concept of the present invention, or equivalent structural or procedural transformations made using the content of the present invention's specification and drawings, directly or indirectly applying the above technical solutions to other related technical fields, are all included within the scope of patent protection of the present invention.

Claims

1. A compound microbial agent for the microbial treatment of kitchen waste, characterized in that: The compound microbial agent contains one or more of the following: heavy metal passivating bacteria, denitrifying and desulfurizing bacteria, biocontrol bacteria, phosphate-solubilizing bacteria, salt-tolerant bacteria, degrading bacteria, nitrogen-fixing bacteria, denitrifying bacteria, intestinal bacteria, or metabolic bacteria.

2. The compound microbial agent for microbial treatment of kitchen waste according to claim 1, characterized in that: The heavy metal passivating bacteria include one or more of *Sphingomonas spicata* or *Gastroenterobacter tumefaciens*; the denitrifying and desulfurizing bacteria include one or more of *Rhodococcus rubrum* or *Trichophyton aquaticus*; the biocontrol bacteria include one or more of *Bacillus vesicolatus*, *Bacillus thuringiensis*, *Streptococcus stomatologicus*, or *Bacillus belesiensis*; the phosphate-solubilizing bacteria include one or more of the fungi *Burkholderia paraknockii* or *Burkholderia paraknockii*; the halophilic bacteria include one or more of *Methylobacterium tumefaciens*, *Alkalophilia olfleurone*, *Microbacterium gravidarum*, or *Glutamicinus*; the degrading bacteria include *Stenotrophomonas maltophilia*, *Trichophyton mentagrophytes*, *Trichophyton spicata ... The bacteria include one or more of *Trichophyton mentagrophytes*, *Gordonella sputum*, *Klebsiella pneumoniae*, *Microbacterium oxysporum*, *Sphingosine monocytogenes*, *Corynebacterium WW3*, or *Pseudomonas delicatula*; the nitrogen-fixing bacteria include one or more of *Herpes spp.*, *Rhizobium esculentum*, *Klebsiella variegata*, or *Delfordia tsuruha*; the denitrifying bacteria include one or more of *Pseudomonas stenophyton* or *Trichophyton denitrifying*; the intestinal bacteria include one or more of *Corynebacterium glutamicum*, *Roseidonella humanis*, *Bacillus zurichae* H121, or *Enterococcus faecalis*; and the metabolic bacteria include one or more of *Ralstonia solanacearum* or *Leucobacterium aureum*.

3. A microbial treatment device for kitchen waste, characterized in that: The processing device includes a barrel body and a barrel lid. The barrel body includes a material feeding system, a crushing system, and a mixing system located at the top; a ventilation and temperature control system and a fermentation control system located in the middle; and a bio-fertilizer collection system located at the bottom. The material includes the compound microbial agent and fungal powder as described in claim 1 or 2. The material feeding system, crushing system, and mixing system include a mixing and crushing agitator. The ventilation and temperature control system and the fermentation control system include a fermentation agitator and a temperature and dissolved oxygen probe.

4. The kitchen waste microbial treatment device according to claim 3, characterized in that: A filter plate is provided between the middle and lower parts of the barrel; the outer circumferential side of the filter plate contacts the barrel wall, dividing the barrel into a fermentation composting area and a filter water collection area; multiple grooves are provided on the inner side of the barrel wall in the middle part of the barrel, and a screen plate is provided on the outside of each groove. The screen plate and the groove form a vertical cavity, which is connected to the filter water collection area.

5. The kitchen waste microbial treatment device according to claim 3, characterized in that: The bottom surface of the inner wall of the bucket lid is inclined or curved, and the lowest point of the bottom surface of the inner wall of the bucket lid corresponds to one of the cavities. The condensate formed on the inner wall of the bucket lid is introduced into the cavity through the collection plate.

6. The kitchen waste microbial treatment device according to claim 3, characterized in that: An air inlet valve and an air outlet valve are also fixedly installed on the barrel body.

7. The kitchen waste microbial treatment device according to claim 3, characterized in that: The inoculation amount of the compound microbial agent is 0.08-0.12% by weight.

Images