Processing method of kitchen wastes and application
A technology of kitchen waste and processing method, applied in the application, fertilizer mixture, climate change adaptation and other directions, can solve the problems of high operating cost, small output, occupying a large amount of land, etc., and achieve the effect of rich nutrition and simple preparation method
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Embodiment 1
[0034] Example 1 Processing of kitchen waste
[0035] Collect kitchen waste (animal waste from the vegetable market, including chicken, duck, fish viscera, skin, hair);
[0036] Cultivate microorganisms: Pick yeast (Pichia pastoris) from the inclined plane, recover in conventional medium, perform first-level culture, and expand culture before use.
[0037] Take the kitchen waste and the Saccharomyces cerevisiae after expanding the culture (the number of viable bacteria is not less than 2.0×10 6 per mL) according to the mass ratio of 2:1300, and left to ferment at 38°C to obtain the processed food waste product.
Embodiment 2
[0038] Example 2 Processing of kitchen waste
[0039] Collect kitchen waste (garbage from various slaughterhouses, including discarded internal organs, skins and fur);
[0040] Culture of microorganisms: pick Saccharomyces cerevisiae from the inclined plane, resuscitate in conventional culture medium, perform first-level culture, and expand culture before use.
[0041] Take the kitchen waste and the Saccharomyces cerevisiae after expanding the culture (the number of viable bacteria is not less than 2.0×10 6 per mL) according to the mass ratio of 1:1500, and left to ferment at 38°C to obtain the processed food waste product.
Embodiment 3
[0042] Example 3 Processing of kitchen waste
[0043] Collect kitchen waste (leftovers from various food processing factories and spoiled and spoiled meat products);
[0044] Culture of microorganisms: pick Saccharomyces cerevisiae from the inclined plane, resuscitate in conventional culture medium, perform first-level culture, and expand culture before use.
[0045] Take the kitchen waste and the Saccharomyces cerevisiae after expanding the culture (the number of viable bacteria is not less than 2.0×10 6 per mL) according to the mass ratio of 3:1000, and left to ferment at 40°C to obtain the processed food waste product.
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