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Food waste deodorization composite bacteria and preparation method thereof

A technology of food waste and composite bacteria is applied in the direction of biochemical equipment and methods, deodorization, and methods based on microorganisms. The effect of transmissible diseases

Active Publication Date: 2012-03-28
保罗蒂姆汉(潍坊)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional food waste odor treatment methods mainly include: biological filtration method, biological washing method and biological dripping filtration method. The cost of kitchen waste treatment, and the hardware conditions of waste treatment plants are higher, it cannot be promoted on a large scale, and it is not applicable to the actual situation of waste treatment in my country
At present, most of the waste disposal plants are built far away from the urban area, so that the odor can be emitted naturally, thus bringing physical and psychological adverse effects to the staff and surrounding residents

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] High-density cultivation of Trichoderma viride, Bacillus subtilis, Rhizopus niger, photosynthetic bacteria, Saccharomyces cerevisiae, Bacillus licheniformis, Trichobacterium nitrosatus and Nitrobacter victoria:

[0051] (1) Trichoderma viride: Inoculate the Trichoderma viride strain on the purified slant medium into a shake flask filled with an activated medium with a volume ratio of 15%, and the activated medium is wort potato sucrose medium , at a culture temperature of 30°C and a shaker flask rotation speed of 180rpm, activate and cultivate for 32 hours; inoculate the Trichoderma viride strains that have been activated and cultured into a fermenter with a volume ratio of 50% fermentation medium, and the inoculum volume is 1% by volume , the formula of the fermentation medium is glucose 8g / l, corncob 5g / l, calcium chloride 0.2g / l, magnesium sulfate 0.1g / l, potassium dihydrogen phosphate 18g / l, yeast extract 8g / l, sulfuric acid Ferrous 3mg / l, Zinc Sulfate 1.0mg / l, Coba...

Embodiment 2

[0061] High-density cultivation of Trichoderma viride, Bacillus subtilis, Rhizopus niger, photosynthetic bacteria, Saccharomyces cerevisiae, Bacillus licheniformis, Trichobacterium nitrosatus and Nitrobacter victoria:

[0062] (1) Trichoderma viride: Inoculate the Trichoderma viride strain on the purified slant culture medium into a shaker flask filled with a 30% volume ratio of activated medium, which is wort potato sucrose medium , at a culture temperature of 28°C and a shaker flask rotation speed of 140rpm, activate and cultivate for 48 hours; inoculate the Trichoderma viride strains that have been activated and cultured into a fermenter with a volume ratio of 70% fermentation medium, and the inoculum volume is 3% by volume , the formula of the fermentation medium is glucose 12g / l, corn cob 6g / l, calcium chloride 0.6g / l, magnesium sulfate 0.5g / l, potassium dihydrogen phosphate 22g / l, yeast extract 12g / l, sulfuric acid Ferrous 7mg / l, zinc sulfate 1.8mg / l, cobalt chloride 4.0...

Embodiment 3

[0072] High-density cultivation of Trichoderma viride, Bacillus subtilis, Rhizopus niger, photosynthetic bacteria, Saccharomyces cerevisiae, Bacillus licheniformis, Trichobacterium nitrosatus and Nitrobacter victoria:

[0073] (1) Trichoderma viride: inoculate the Trichoderma viride strain on the purified slant medium into a shaker flask filled with an activated medium with a volume ratio of 20%, and the activated medium is wort potato sucrose medium , at a culture temperature of 30°C and a shaker flask rotation speed of 160rpm, activate and cultivate for 36 hours; inoculate the Trichoderma viride strains that have been activated and cultured into a fermenter with a volume ratio of 60% fermentation medium, and the inoculum volume is 2% by volume , the formula of the fermentation medium is glucose 10g / l, corn cob 5.5g / l, calcium chloride 0.4g / l, magnesium sulfate 0.3g / l, potassium dihydrogen phosphate 20g / l, yeast extract 10g / l, Ferrous sulfate 5mg / l, zinc sulfate 1.5mg / l, coba...

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Abstract

The invention discloses food waste deodorization composite bacteria and a preparation method thereof, and the preparation method comprises the following steps: respectively performing high-density culture on strains of trichoderma viride, bacillus subtilis, bread mold, photosynthetic bacteria, saccharomyces cerevisiae, bacillus licheniformis, nitrosomonas europaea and nitrobacterwinogradskyi, performing dehydration and drying on various types of monoxenie obtained by high-density culture to prepare hypopus microbial dry powder, and then mixing according to the weight ratio of 10-20 parts of the trichoderma viride, 10-15 parts of the bacillus subtilis, 20-30 parts of the bread mold, 5-10 parts of the photosynthetic bacteria, 10-20 parts of the saccharomyces cerevisiae, 10-15 parts of the bacillus licheniformis, 5-15 parts of the nitrosomonas europaea and the 5-15 parts of the nitrobacterwinogradskyi to prepare the food waste deodorization composite bacteria. The food waste deodorization composite bacteria are used for deodorization of waste; and compared with the prior art, the method has the advantages that the production investment is low, the production cost is low, the use is convenient and the deodorization effect is good.

Description

technical field [0001] The invention relates to the technical field of bioengineering microbial fermentation, in particular to a compound bacterium for deodorizing food waste and a preparation method thereof. Background technique [0002] Food waste has a strong odor and usually does not cause serious health problems, but it will affect people's psychology, causing loss of appetite, dizziness, nausea, and vomiting. The hydrogen sulfide and mercaptans produced by food waste , amines, and ammonia can directly cause harm to the respiratory system, endocrine system, circulatory system, and nervous system, so it has dual hazards of air pollution and harmful gas pollution. The reason for the odor of kitchen waste is mainly due to the microbial decomposition of organic components in kitchen waste under anaerobic and aerobic conditions, and anaerobic decomposition is the main cause of odor. [0003] Traditional food waste odor treatment methods mainly include: biological filtration...

Claims

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Application Information

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IPC IPC(8): C12N1/00C12N1/14C12N1/18C12N1/20A61L9/012C12R1/01C12R1/10C12R1/125C12R1/885C12R1/865C12R1/845A61L101/52
Inventor 韩威华于伟陈永科
Owner 保罗蒂姆汉(潍坊)生物科技有限公司
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