Composite microbial deodorization microbial agent as well as preparation method and application thereof

Abstract

The invention discloses a composite microbial deodorization microbial agent as well as a preparation method and an application thereof. The composite microbial deodorization microbial agent is prepared from bacillus mycoides, saccharomyces cerevisiae, lactobacillus zeae, bacillus licheniformis, bacillus subtilis, actinomycetes and bacillus aceticus. The preparation method comprises the following steps: S1, separating strains of degrading bacteria from the kitchen waste, and carrying out purification culture; S2, inoculating the culture into a kitchen waste sample, judging the deodorization effect of the culture, and primarily screening out the culture with relatively strong deodorization capability from the culture; S3, re-screening the primarily screened culture to further screen out a plurality of single colony cultures with a good deodorization effect; S4, identifying the plurality of single colony culture strains respectively to determine strain types; S5, performing antagonism identification of a plurality of pure strains; S6, compounding a plurality of pure strains which are not antagonistic to one another; and S7, carrying out deodorization effect measurement on the plurality of pure strains, and selecting out the plurality of strains with good deodorization effect to obtain the composite microbial deodorization microbial agent disclosed by the invention.

Description

technical field [0001] The invention belongs to the field of organic waste, especially kitchen waste treatment, and specifically relates to a compound microbial deodorizing agent for removing sour and rancid odor generated in the biochemical fermentation process of kitchen waste, and a preparation method and application thereof. Background technique [0002] With the continuous improvement of my country's urbanization level, the output of urban kitchen waste is also increasing; according to statistics, my country's urban kitchen waste is gradually increasing at an average annual rate of 10%, and in Hangzhou, where the population flow is increasing rapidly, In Shanghai, Guangzhou and other first-tier cities, the annual growth rate of kitchen waste is almost 15%-20%. The disposal process of food waste is relatively complicated, and there is no safe and effective method to deal with it at this stage. During the treatment process of food waste, relatively odorous pollutants will ...

AI Technical Summary

Problems solved by technology

[0008] The deodorization of many methods such as the above-mentioned biological filter, biological trickling filter, and biological scrubber is essentially process deodorization. Process deodorization does not eliminate the pollution source from the source, but only deodorizes during the process of odor pollution. Therefore, process deodorization Odor has the following problems: (1) It is passive deodorization, and the deodorization effect is often not achieved for intermittent odor pollution

(2) The odor components produced in the urban environment are generally more complex, and it is difficult to achieve the purpose of deodorization with a single process deodorization method

(4) The process deodorization lasts for a long time, so the treatment cost is high

[0012] (1) At present, there are few types of bacteria in microbial deodorant agents, generally 1 to 3 types, and the deodorization efficiency is not high

[0013] (2) The compounding of microbial deodorizing agents, many documents now follow the same configuration, which cannot give full play to the best deodorizing effect of microorganisms

[0014] (3) The compounding of microbial deodorant agents usually exists in liquid form, but the liquid state is unfavorable to the preservation and transportation of bacteria, and there are few studies on solid agent

[0015] (4) The deodorization of food waste mainly focuses on the treatment of tail gas generated after biochemical fermentation, and the research and use of deodorization and reduction of food waste in biochemical fermentation cabins are rarely involved

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