Production of compound microbial fertilizer using beer dregs as strain raw material and production method thereof

Abstract

The invention discloses a compound microbial fertilizer produced by utilizing beer residues as strain active ingredients, and a production method thereof. The production method is characterized by comprising the following steps: mixing and sealing beer residues, calcium hydrophosphate, Muru residues and honey for fermentation at the fermentation temperature of 35-45DEG C for five to seven days to produce a compound microbial fertilizer which is rich in protein, residual sugar, cellulose, probiotics, carbon source and chloride source. The compound microbial fertilizer and the production method thereof have the advantages that the compound microbial fertilizer can achieve the NY / T797-2004 standard of National Agricultural Department, the probiotics is increased to more than 300 million / g from the originally 20million / g, the compound microbial fertilizer can change wastes into valuables to reduce the environmental pollution, and has the characteristics of being improving the soil structure, loosening the soil, increasing the air permeability, enhancing the fertilizer effect, promoting the growth of crops, being low in production cost, and simple in production technology method, and the like. The compound microbial fertilizer can be applied to grains, vegetables, fruits and other various crops.

Description

Technical field [0001] The invention relates to a biological fertilizer, in particular to a composite microbial production by using beer dregs as a raw material for strains. [0002] Biological fertilizer and its production method. Background technique [0003] Alcohols, esters, phenols, sulfides, water, and carbon dioxide contained in beer form a unique flavor. Esters are one of the important ingredients that affect the flavor of beer. They are the main body of beer aroma. Within a certain concentration range, the flavor of beer can be improved, and the ways to improve the stability of beer flavor include selecting high-quality raw materials and selecting strong yeast. Yeast is an important factor affecting the production of acetaldehyde, ethyl acetate, diacetic acid, etc. Yeast is the basis of fermentation, and yeast strain is a key factor in the beer brewing process. Excellent yeast strains must have moderate cohesion during the whole fermentation process, low diacetyl peak, ...

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Problems solved by technology

There are many varieties of these raw materials, the production process is complicated, the manufacturing cost is high, and the production cost is high, so it is difficult to popularize and use Huimin.