CN101348388B

CN101348388B - Preparation of flavoured bacterial manure containing fermented chicken manure

Info

Publication number: CN101348388B
Application number: CN2008101408934A
Authority: CN
Inventors: 李海泉
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-07-25
Filing date: 2008-07-25
Publication date: 2012-08-08
Anticipated expiration: 2028-07-25
Also published as: CN101348388A

Abstract

The invention discloses special biological organic manure for economic crops, and in particular relates to a method for preparing chicken dung fermented aroma-increasing bacterial manure used for tobacco, tea and vegetables. The method comprises the steps that a liquid culture triangular flask and a high-density fermenter are respectively used for the propagation expansion and solid culture of aroma-increasing bacteria agent; the aroma-increasing bacteria agent with the dosage of 1.5 per hundred is added to and well mixed with 750 kg of chicken dung organic manure and 250 kg of vegetable seed extract which are decomposed by use of decomposing agent; the moisture content is regulated to 50 percent for stacking fermentation; the temperature is controlled to be below 50 DEG C; raw materials are naturally cooled to be below 30 DEG C, and the fermentation is finished after one week; the raw materials are air-dried so as to reduce the moisture content to be about 30 percent, and then turn into the manure with high amino acid content; and the manure is packaged and put for storage. As the unique preparation method that the aroma-increasing bacteria agent is added to high-density secondary fermentation for culture is adopted, the produced chicken dung fermented aroma-increasing bacterial manure contains a large amount of amino acid and organic matter, which can greatly raise the aroma quality of the economic crops, regulate the ecological balance of soil, inhibit diseases and raise the quality.

Description

A kind of preparation method of flavoured bacterial manure containing fermented chicken manure

Technical field:

The present invention relates to the bio-organic fertilizer special that a kind of cash crop are used, specifically is the preparation method of a kind of flavoured bacterial manure containing fermented chicken manure of tobacco, tealeaves, vegetables use.

Background technology:

For the quality of cash crop, the fragrance of cash crop the especially natural fragrance of tobacco, tealeaves plays crucial effects.In the plantation of tobacco, tealeaves, for improving the natural fragrance of tobacco, tealeaves, guarantee the quality of tobacco at present, tobacco, tealeaves grower lay particular emphasis on and execute farm manure.But because aminoacids content do not reach index, still influenced the flavouring essence quality of tobacco, tealeaves.

Summary of the invention:

The invention provides and improve soil fertility and microorganism active, increase substantially the preparation method of a kind of flavoured bacterial manure containing fermented chicken manure of cash crop aroma quality.It expands numerous respectively and flavouring microbial inoculum solid culture with triangular flask liquid culture and high density fermentation jar; Consumption with 1.5 ‰ shifts to an earlier date solid flavouring microbial inoculum in the warm water that was immersed in 40 ℃ in 12-24 hour; Soak and liquid flavouring microbial inoculum added in the soak solution in 6 hours, solid sweetener and liquid sweetener soak again 6-18 hour subsequent use; Flavouring microbial inoculum soak solution is joined with 750 kilograms and 250 kilograms vegetable seeds dregs of rice mixings of chicken manure organic fertilizer that it is good that the agent of becoming thoroughly decomposed is become thoroughly decomposed, and moisture transfers to 50% heap fermentation.Temperature is controlled at below 50 ℃, decomposes fully that to make the rapid Degradation and Transformation of protein be multiple amino acids; When aminoacids content reaches 10-15%; Through regulating measures such as moisture, control leavening temperature; Reduce microorganism active and stop fermentation, turning once is being cooled to below 30 ℃ through the week age completion of promptly fermenting naturally when temperature is raised to 45 ℃ of left and right sides; Through about air-dry reduction moisture to 30%, promptly become the fertilizer of high amino acid content, then the packing warehouse-in.

Because it is to add the high-density microorganism strains of extracellular proteinase in a large number through high-density that the present invention utilizes the flavoured bacterial manure containing fermented chicken manure of microbial fermentation production; Adopt unique high-density Secondary Fermentation to add the preparation method that the flavouring microbial inoculum is cultivated, can carry out quick Degradation and Transformation, effectively inoculum size is big; Fermentation and termination fermenting speed are fast; Therefore the flavouring bacterial manure of producing is rich in a large amount of amino acid, beneficial microbe colony and abundant organic mixture, and amino acid can be used as fine fertilizer and directly be manured into soil up to more than 10%; Can effectively increase soil organic matter content; Improved soil nodule structure, improving increases soil microorganisms quantity and active substance, promotes the root system receptivity.Especially be rich in the agricultural-food ageing processes such as to promote flue-cured tobacco, tealeaves, vegetables, melon and fruit the synthetic of the amino acid that combines to form the A Meiduli compound with carbohydrate and natural fragrance matter, can increase substantially tobacco, tealeaves, vegetables aroma quality, suppress disease.Can find out that from zymotechnique, fragrance mensuration, land for growing field crops effect and the cost analysis each side tested in recent years flavoured bacterial manure containing fermented chicken manure it is to improving yield of tobacco and quality, increasing tobacco grower's income has positive effect.Research to amino acid fertilizer technology shows; Utilize bird manure fermentation and the vegetable seeds dregs of rice for the flavouring bacterial manure of raw material production with compare with the flavouring bacterial manure of pure vegetable seeds dregs of rice production; Not only can reduce cost about 700 yuan/ton; Also can improve in the fertilizer 2 percentage points of content of amino acids, unusual effect arranged improving the cash crop quality.

Description of drawings:

Fig. 1 is a process flow sheet of the present invention

Embodiment:

As shown in Figure 1; Expand numerous respectively and flavouring microbial inoculum solid culture with triangular flask liquid culture and high density fermentation jar; Consumption with 1.5 ‰ shifts to an earlier date solid flavouring microbial inoculum in the warm water that was immersed in 40 ℃ in 12-24 hour; Soak and liquid flavouring microbial inoculum added in the soak solution in 6 hours, solid sweetener and liquid sweetener soak again 6-18 hour subsequent use; Flavouring microbial inoculum soak solution is joined with 750 kilograms and 250 kilograms vegetable seeds dregs of rice mixings of fertilizer (fertilizer that young chicken, chicken, Oletum Columba livia become thoroughly decomposed) that it is good that the agent of becoming thoroughly decomposed is become thoroughly decomposed, and moisture transfers to 50% heap fermentation.Temperature is controlled at below 50 ℃, decomposes fully that to make the rapid Degradation and Transformation of protein be multiple amino acids; When aminoacids content reaches 10-15%; Through regulating measures such as moisture, control leavening temperature; Reduce microorganism active and stop fermentation, turning once is being cooled to below 30 ℃ through the week age completion of promptly fermenting naturally when temperature is raised to 45 ℃ of left and right sides; Through about air-dry reduction moisture to 30%, promptly become the fertilizer of high amino acid content, then the packing warehouse-in.

As shown in Figure 1; Described flavouring bacterial preparation process is: dress 200mL beef extract-peptone liquid nutrient medium in the 500mL triangular flask; After the sterilization; Inoculate subtilis Bacillus subtilis subsp subtilis, sodium beans bacillus natto Sawamura, S. cervisiae Sacharomyces cervisiae Hansen Var euipsoideus, flavus Aspergillus flavus in the 4 ring slant tubes respectively, 35 ℃ of shaking tables were cultivated 48 hours; Press individual plant again, be inoculated into and carry out expanding propagation in the high density fermentation jar respectively, make in every milliliters of liquid bacterial strain content reach more than 100 hundred million; Be added on subtilis, sodium bean sprouts spore bacillus, yeast, four kinds of high-density single strains of flavus liquid in wheat bran, thin dregs of beans and the Semen Maydis powder mixture in 0.7: 1 ratio then; Make bacterial strain attached in the mixture; After fully stirring, be sub-packed in the sterilized aluminium matter cone tank and ferment; After air-dried moisture reduce to 25% and be mixed with solid flavouring microbial inoculum; Or be liquid flavouring microbial inoculum with the liquid form bottling.

When producing, be noted that the packing bag of solid flavouring microbial inoculum is plastics, but must process several tiny ventilating pits on the plastics bag, be beneficial to microniological proudcts and store.

Embodiment 1: reach the influence to tobacco incense makings in order to verify chicken manure flavouring bacterial manure in the result of use of vega; Promote the cigarette strain to grow, impel upper blade well to hack, improve tobacco incense makings; And then raising yield of tobacco and quality; We have done to use flavoured bacterial manure containing fermented chicken manure and the simultaneous test of not executing flavoured bacterial manure containing fermented chicken manure at tafelberg and Sanmenxia Gorge vega, and the sample after the tobacco flue-curing of being gathered in the crops has been carried out the assay of neutral fragrance matter, and detailed results is seen attached list

The analysis of test detected result:

1. neutral aroma substance total amount

See that from detected result the neutral aroma substance content of handling sample all is higher than control sample, wherein sample preparation comparison in the Sanmenxia Gorge is according to high 558.84mg/kg, and comparison is handled according to high 680.94mg/kg in tafelberg.

2. neutral aroma substance classification analysis

2.1 neophytadiene content

Neophytadiene is formed by the phytol dehydration that the chlorophyll cracking produces, and not only has certain fragrance, but and decomposition and inversion form and hang down the molecule flavour ingredient.Can find out that from analytical results sample preparation comparison in the Sanmenxia Gorge is according to high 403.65mg/kg, comparison is handled according to high 580.89mg/kg in tafelberg.

2.2 carrotenoid content of degradation products

	Sanmenxia Gorge contrast	Handle in the Sanmenxia Gorge	Tafelberg contrast	Handle in tafelberg
					Dorinone	46.34	50.2	44.25	60.86
Dihydroactinidiolide	6.12	7.45	8.69	9.97
					Geranyl acetone	3.96	7.72	7.59	9.35
3-oxo-a-ionol	7.34	1.04	7.18	5.62
					Megastigmatrienone 1	2.04	3.68	2.63	3.04
Megastigmatrienone 2	17.6	27.66	25.74	33.74
					Megastigmatrienone 4	18.73	24	25.54	23.3
Total amount	102.13	121.75	121.62	145.88

Utilize the carrotenoid degraded product in the qualitative flue-cured tobacco of GC/MS to mainly contain 7 kinds of neutral flavor materials such as dorinone, 3-oxo-a-ionol, dihydroactinidiolide, geranyl acetone, Megastigmatrienone, wherein the Megastigmatrienone class is qualitative goes out 3 kinds of isomer such as 1,2,4.Detected result shows that the degraded of carotenoids pigment causes perfumery except 3-oxo-a-ionol, handles all to be higher than contrast.

2.3 phenylalanine(Phe) class content of degradation products

Sanmenxia Gorge contrast

Handle in the Sanmenxia Gorge

Tafelberg contrast

Handle in tafelberg

Phenylcarbinol	10.64	16.25	12.99	14.31
					Phenyl aldehyde	0.85	0.88	0.79	1.12
Phenylacetic aldehyde	3.42	3.57	1.79	5.48
					Phenylethyl alcohol	3.03	3.17	2.79	2.69
Total amount	17.94	23.87	18.36	23.6

In the volatile oil of flue-cured tobacco, the degraded product phenylcarbinol of phenylalanine(Phe) and phenylethyl alcohol are the important aroma compounds that causes.Detected result shows that processing all is higher than contrast.

2.4 the variation of type western cypress alkanes content of degradation products

A type western cypress alkanes flavor matter mainly comprises solanone and oxidation solanone in the flue-cured tobacco, is fragrance precursor important in the tobacco leaf, can form aroma components such as multiple aldehyde, ketone through certain degradation pathway.Detected result shows that sample preparation comparison in the Sanmenxia Gorge is according to high 107.84mg/kg, and comparison is handled according to high 48.39mg/kg in tafelberg.

2.5 brownization product type aroma substance content

	Sanmenxia Gorge contrast	Handle in the Sanmenxia Gorge	Tafelberg contrast	Handle in tafelberg
					Furfural	17.09	17.95	13.36	15.97
5 methyl furfural	2.11	2.82	2.72	3.72
					Furfuryl alcohol	1.97	2.02	2.37	2.38
2-acetofuran	0.48	0.5	0.55	0.46
					The 2-acetyl-pyrrole	0.91	1.44	1.05	1.15
3,4-dimethyl--2,5-furandione	0.77	1.03	1.04	1.43
					Total amount	23.33	25.76	21.09	25.11

Carbohydrate and amino acid carry out non-enzyme browning reaction in the tobacco, and the heterocycle product that reaction is generated is one of important source of tobacco aroma.Utilize brownization product in the qualitative flue-cured tobacco blade of GC/MS, mainly contain 6 kinds of neutral flavor materials such as furfural, furfuryl alcohol, 2-acetofuran, 2-acetyl-pyrrole, 5 methyl furfural, 3,4-dimethyl--2,5-furandione.These substances content are lower, but bigger to the tabacco fragrance quality influence.Detected result shows that processing all is higher than contrast.

2.6 other neutral aroma substance content

	Sanmenxia Gorge contrast	Handle in the Sanmenxia Gorge	Tafelberg contrast	Handle in tafelberg
					6-methyl-5-heptene-2-ketone	0.42	0.63	0.58	0.76
6-methyl-5-heptene-2-alcohol	0.73	0.55	0.7	0.83
					Phantol	1.85	2.27	1.76	2.29
The oxidation isophorone	0.36	0.26	0.3	0.26
					Indoles	4.12	4.62	4.39	5.45
The spiral shell vetivone	9.48	13.59	8.62	14.45
					Farnesyl acetone	21.43	35.8	37.21	47.65
Total amount	38.39	57.72	53.56	71.69

Can know that by measuring the result two places use the content of the processing tabacco fragrance of flavoured bacterial manure containing fermented chicken manure and all compare according to high, explain that flavoured bacterial manure containing fermented chicken manure can obviously improve tabacco fragrance content, the quality improving of flue-cured tobacco is had positive effect.

Claims

1. the preparation method of a flavoured bacterial manure containing fermented chicken manure; It is characterized in that expanding numerous respectively and flavouring microbial inoculum solid culture with triangular flask liquid culture and high density fermentation jar; Consumption with 1.5 ‰ shifts to an earlier date solid flavouring microbial inoculum in the warm water that was immersed in 40 ℃ in 12-24 hour; Soak and liquid flavouring microbial inoculum added in the soak solution in 6 hours, solid sweetener and liquid sweetener soak again 6-18 hour subsequent use; Flavouring microbial inoculum soak solution is joined 750 kilograms and the 250 kilograms vegetable seeds dregs of rice mixings of chicken manure organic fertilizer with it is good that the agent of becoming thoroughly decomposed is become thoroughly decomposed; Moisture transfers to 50% heap fermentation; Temperature is controlled at below 50 ℃, decomposes fully that to make the rapid Degradation and Transformation of protein be multiple amino acids; When aminoacids content reaches 10-15%; Through regulating moisture, control leavening temperature, turning once is being cooled to below 30 ℃ through the week age completion of promptly fermenting naturally when temperature is raised to 45 ℃; Promptly become the fertilizer of high amino acid content through air-dry reduction moisture to 30%, then the packing warehouse-in;

Described flavouring bacterial preparation process is: dress 200mL Carnis Bovis seu Bubali cream albumen arteries and veins liquid nutrient medium in the 500mL triangular flask; After the sterilization; Inoculate subtilis, sodium bean sprouts spore bacillus, S. cervisiae, flavus in the 4 ring slant tubes respectively, 35 ℃ of shaking tables were cultivated 48 hours; Press individual plant again, be inoculated into and carry out expanding propagation in the high density fermentation jar respectively, make in every milliliters of liquid bacterial strain content reach more than 100 hundred million; Be added on subtilis, sodium bean sprouts spore bacillus, yeast, four kinds of high-density single strains of flavus liquid in wheat bran, thin dregs of beans and the Semen Maydis powder mixture in 0.7: 1 ratio then; Make bacterial strain attached in the mixture; After fully stirring, be sub-packed in the sterilized aluminium matter cone tank and ferment; After air-dried moisture reduce to 25% and be mixed with solid flavouring microbial inoculum; Or be liquid flavouring microbial inoculum with the liquid form bottling.

2. the preparation method of a kind of flavoured bacterial manure containing fermented chicken manure according to claim 1 is characterized in that the packing bag of solid flavouring microbial inoculum is plastics, and several tiny ventilating pits are arranged on the plastics bag, is beneficial to microniological proudcts and stores.