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Method for kitchen garbage lactic acid fermentation facilitated by mushroom bran

A technology of food waste and lactic acid fermentation, applied in the direction of microorganism-based methods, fermentation, biochemical equipment and methods, etc., to relieve the pressure of environmental pollution, increase production, and increase the effect of lactic acid production

Inactive Publication Date: 2007-12-12
UNIV OF SCI & TECH BEIJING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, Publication No. CN1204465 is a method for manufacturing fungus chaff feed, Publication No. CN1269137 is a method for producing biopesticides by using fungus chaff, Publication No. CN1806494 is a process for cyclic cultivation of edible fungi with fungus chaff, and Publication No. CN1785923 is a method for using fungus chaff to produce biopesticides. bran to produce green fertilizers, etc., but there is no report on the use of fungus bran for lactic acid fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Fermentation experiments were carried out according to Table 1: 50g of kitchen waste, water was added at a solid-to-liquid ratio of 1:1, 4g of CaCO 3 , add corresponding amount of bacterium chaff, pack into a 250ml Erlenmeyer flask, sterilize at 121°C for 30 minutes, insert lactic acid bacteria at 10% of the inoculum size, and ferment for 25 hours at 45°C. Determination of lactic acid content in the product. The results are shown in Table 1. After sterilization, the influence of the bacteria in the chaff is eliminated. The chaff is used as an additive to supplement the nitrogen source, amino acid, and trace elements that lactic acid fermentation lacks, helping lactic acid bacteria convert sugar into lactic acid. Adding 10g of fungus chaff can convert 0.23g of lactic acid per gram of dry waste, which is 2.33 times higher than the fermentation yield without adding fungus chaff.

[0010] experiment

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Abstract

The invention relates to a method for promoting lactic acid in kitchen rubbish fermentation by using mushroom bran, belonging to industrial bacterial fermentation engineering technique. It comprises following steps: (1) disintegrating kitchen rubbish, adding mushroom bran according to proportion of 10- 20% of that of solid kitchen rubbish; (2) adding water into solid kitchen rubbish according to proportion of 1: 1- 1: 3, moderating water content for fermentation system; (3) disinfecting mixed kitchen rubbish, adding sterile calcium carbonate to keep pH for fermentation system between 5 to 6; (4) inoculating lactic acid bacteria according to proportion of 6- 10%, anaerobic fermenting at 45 Deg. C for 25- 40 hours; (5) separating solid from liquid, purifying fermentation liquor and getting lactic acid. The invention employs mushroom bran as additive, which can not only increase lactic acid production, but aslo makes full use of mushroom bran and releases environment pollution.

Description

Technical field: [0001] The invention belongs to the technical field of industrial microbial fermentation engineering. In particular, it is a method for promoting lactic acid fermentation of kitchen waste by fungus chaff. Background technique: [0002] With the large-scale production of edible fungi, the waste medium fungus chaff after cultivation has gradually become a new type of resource that people pay attention to. Bacteria chaff contains bacterial protein, fungal polysaccharides and a large number of other active substances, as well as trace elements in minerals such as calcium, zinc, copper, phosphorus, iron, and magnesium. Due to insufficient understanding of the availability of fungus chaff and unreasonable treatment methods, the fungus chaff is moldy, abandoned in the field or only used as living fuel, resulting in waste of fungus chaff resources and environmental pollution. [0003] Relevant institutions at home and abroad have done a lot of corresponding resear...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/56C12R1/225
Inventor 汪群慧尹玮马鸿志邹德勋
Owner UNIV OF SCI & TECH BEIJING
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