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Method for biologically fermenting food waste

A food waste and bio-fermentation technology, applied in the field of bio-fermentation of waste, can solve the problems of effective utilization of difficult product fermentation production strains and increased production costs of commercial enzyme preparations, and achieve the effects of saving resources, improving utilization, and reducing production costs

Inactive Publication Date: 2015-11-25
闵建华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the defects that protein, fat, polysaccharides and other biomacromolecules in food waste are difficult to be directly used by product fermentation production strains and the production cost of commercial enzyme preparations is increased, and a kind of food is provided. Biological Fermentation Method of Garbage

Method used

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Examples

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Effect test

specific Embodiment approach 1

[0007] In this embodiment, the food waste is biologically fermented according to the following steps: (1) filter the food waste and inoculate Aspergillus niger, and then prepare saccharifying enzyme koji by solid-state fermentation at 30-35°C for 5-6 days; (2) saccharifying enzyme koji and biological fermentation strains are added to fresh food waste, and tap water of the same quality as fresh food waste is added to ferment; (3) separation and purification to obtain the fermentation product.

[0008] The saccharification enzyme koji prepared in step (1) of this embodiment can be used directly without drying.

[0009] This embodiment can be used for fermentative production of organic acids, alcohols, hydrogen and methane, and biological fermentation strains and fermentation conditions can be selected according to the required fermentation products, and existing conventional methods can be used for the separation and purification of fermentation products.

specific Embodiment approach 2

[0010] The difference between this embodiment and specific embodiment 1 is: in step (1), after the food waste is filtered and dried, it is first crushed into a volume of less than 1.5cm 3 particle. Other steps and parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0011] The difference between the present embodiment and the specific embodiment one is: in step (1), the inoculation concentration of 7%~9% of the food waste quality after filtering is 10 6 ~10 7 Spores / mL of Aspergillus niger spore suspension. Other steps and parameters are the same as those in Embodiment 1.

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Abstract

The invention relates to a method for biologically fermenting food waste. The method for biologically fermenting the food waste is characterized by comprising steps of firstly, draining the food waste, then smashing the food waste to obtain particles with the volumes smaller than 1.5cm<3>, inoculating aspergillus niger spore suspension with the concentration of 10<6>-10<7> spores / mL on the particles, then fermenting the particles in solid states under the condition of temperatures of 32 DEG C for 5 days, stirring the particles once at intervals of 12h and preparing saccharifying enzyme leaven; secondly, smashing solid materials in the fresh food waste to obtain particles with the particle sizes smaller than 0.1cm, respectively adding tap water, the saccharifying enzyme leaven and lactobacillus fermentation lactic acid into the particles and then fermenting the particles under the condition of temperatures of 45 DEG C for 25h; thirdly, separating solid from liquid, and then purifying lactic acid in fermentation liquid by the aid of an electrodialysis process to obtain the lactic acid. The mass of the aspergillus niger spore suspension is 8% of that of the drained food waste. The mass of the tap water is equal to that of the fresh food waste, the mass of the saccharifying enzyme leaven added into the particles is 2.5% of that of the fresh food waste, and the mass of the lactobacillus fermentation lactic acid is 7%-8% of the total mass of the fermentation liquid after the water is added into the food waste. Aspergillus niger is aspergillus niger UV448; each lactobacillus is a lactobacillus TD175; the water content of the fresh food waste in the second step is 75%-85%.

Description

technical field [0001] The invention relates to a biological fermentation method of garbage. Background technique [0002] Food waste refers to food waste from canteens, restaurants, households, and waste organic matter in the food industry. Food waste is biomass waste with high organic content, mainly including starch, cellulose, protein, etc., which can be reused as biomass energy and occupies a large proportion in municipal solid waste. The recycling of food waste has been highly valued by scientific researchers and government departments. Fermentation to produce acid, alcohol, hydrogen, and methane is the main way of recycling food waste. Because food waste contains biomacromolecules such as protein, fat, polysaccharides, etc., it is difficult to be effectively utilized by product fermentation production strains (such as lactic acid bacteria, methane bacteria, etc.); although adding commercial enzyme preparations to the fermentation process can increase the output of ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/56C12P7/40C12P7/02C12P3/00C12P5/02C12R1/685C12R1/225
Inventor 闵建华
Owner 闵建华
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