CN110894477A - Compound microbial inoculum for degrading kitchen waste, application and kitchen waste degradation method - Google Patents
Compound microbial inoculum for degrading kitchen waste, application and kitchen waste degradation method Download PDFInfo
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Abstract
The invention discloses a compound microbial inoculum for degrading kitchen waste, application and a kitchen waste degradation method. The compound microbial inoculum comprises a Bacillus amyloliquefaciens, an aspergillus niger and a Bacillus subtilis, wherein the Bacillus amyloliquefaciens is named as Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) ZJB18046, and the preservation number is CCTCC NO: m2019423; the Aspergillus niger is named Aspergillus niger ZJB18045 with the preservation number of CCTCC NO: m2019422. According to the invention, three degrading strains are compounded, so that starch, protein, grease and the like in the kitchen waste can be effectively degraded, the three degrading strains can mutually act synergistically, the degradation rate of each main component in the kitchen waste is improved, the fermentation treatment period is short, and the fermentation treatment can be completed within 24-48 hours generally.
Description
Technical Field
The invention relates to the technical field of kitchen waste treatment, in particular to a compound microbial inoculum for degrading kitchen waste, application and a kitchen waste degradation method.
Background
The kitchen waste refers to food waste, food residues, food processing waste and various oil-water mixtures generated in the process of food consumption or the part of food left after processing (including cooking), and is one of the main components of municipal domestic waste. The kitchen waste is complex in components and high in water content, and mainly comprises oil, water, fruit peels, vegetables, rice flour, fish, meat, bones, waste tableware, plastics, paper towels and other mixtures. According to chemical composition analysis, the kitchen waste is composed of starch, protein, cellulose, lipids, inorganic salt and the like, is extremely easy to rot and smell, and can transmit bacteria and viruses, and a large amount of kitchen waste is accumulated, so that the appearance of the city is influenced, the environment is polluted, and the health of people is harmed. In recent years, the kitchen waste generation amount in China is astonishing, the environmental treatment burden is increasingly aggravated, two thirds of cities in China face the situation of waste enclosing city, and an efficient and controllable kitchen waste reduction and harmless treatment technology is urgently needed to be established. The landfill method has large treatment capacity, simple process and lower cost, but the landfill leachate pollutes the environment and occupies land resources in the treatment process; the reduction degree of the burning method is high, but the water content of the kitchen waste is high, the burning heat value is low, harmful gases such as dioxin are generated, and secondary pollution is easily caused; the traditional microbial composting technology has long fermentation period and low decomposition degree; the anaerobic fermentation treatment capacity is small, the treatment efficiency is low, the treatment process is greatly influenced by the environmental temperature, and the application in high-altitude areas is limited due to the problem of microbial activity. In addition, the method has poor applicability to rural areas, villages and towns and other areas with low kitchen waste generation density and high centralized treatment cost.
The microorganism aerobic composting in-situ decrement technology becomes a new method for efficiently reducing the kitchen waste in recent years. The microbial aerobic composting technology is a modern composting technology for oriented decrement treatment by combining the traditional aerobic composting technology and exogenous microorganism reinforcement by utilizing aerobic microorganisms to oxidize and catabolize kitchen waste under aerobic conditions. For example, in patent CN109182179A, a microbial inoculum is prepared based on a bacillus subtilis strain, 1 kg of the microbial inoculum is added into a kitchen waste degradation machine, 0.4 kg of the remaining meal is added for degradation treatment, and the weight reduction rate of the kitchen waste reaches 93.2% within 48 hours; in patent CN107435032A, bacillus amyloliquefaciens HQY-01, bacillus vegicus HQY-02 and bacillus tequilensis HQY-03 are made into microbial agents which are added into kitchen waste in different forms such as freeze-dried powder, bacterial liquid and bacterial mud, the time of degradation reaction is 1-3 days, and the waste reduction rate is more than 90%; in patent CN103121859B, oil-water separation is carried out on kitchen waste, 2 per mill of solid microbial inoculum is added into solid matters, and compost is carried out for 15-20 days by controlling ventilation and stirring to obtain primary organic fertilizer. Generally, the currently reported patents related to the reduction treatment of the kitchen waste focus more on the reduction of the total weight, and the provided microbial inoculum has more complex components, higher preparation cost, more limited degradation efficiency and longer treatment period. In addition, considering that the kitchen waste contains water content as high as 70-90%, the degradation condition of organic matters in the kitchen waste cannot be intuitively explained by a single weight reduction rate.
Disclosure of Invention
According to the invention, according to the composition characteristics of kitchen waste in China, strains with higher degradation efficiency aiming at different kitchen waste components are screened and obtained, and a compound microbial inoculum suitable for the main component degradation requirement of the kitchen waste is developed by utilizing the synergistic effect of microorganisms in the organic matter degradation process, and on the basis of aerobic composting, the degradation speed is remarkably improved by controlling the degradation temperature and ventilating and stirring, and the input amount of the microbial inoculum is effectively reduced and the reduction degree of the kitchen waste is improved by a continuous feeding strategy.
A compound microbial inoculum for degrading kitchen waste comprises a bacillus amyloliquefaciens, an Aspergillus niger and a Bacillus subtilis, wherein the Bacillus amyloliquefaciens is named as the Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) ZJB18046 with a preservation number of CCTCC NO: m2019423; the Aspergillus niger is named Aspergillus niger ZJB18045 with the preservation number of CCTCC NO: m2019422.
The preservation number is CCTCC NO: m2019423 Bacillus amyloliquefaciens ZJB18046, No. 4 in 2019, deposited in the China center for type culture Collection, university of Wuhan, China; the preservation number is CCTCC NO: m2019422, aspergillus niger ZJB18045, No. 6/month 4 in 2019, was deposited in the chinese type culture collection located at the university of wuhan, china. The bacillus subtilis is a conventional strain, is purchased from a Chinese typical culture collection center in 2019 and 3 months in the specific experimental process, and has a collection number of CCTCC NO: m2017387.
Preferably, the weight of the wet bacteria is 10-80% of bacillus amyloliquefaciens ZJB18046, 10-80% of aspergillus niger ZJB18045 and 10-80% of bacillus subtilis. More preferably, the weight of the bacillus amyloliquefaciens ZJB18046, Aspergillus niger ZJB18045 and bacillus subtilis accounts for 33.33-70%, 10-45% and 10-33.33% of the wet cell weight. Most preferably, the weight of the bacillus amyloliquefaciens ZJB18046, Aspergillus niger ZJB18045 and Bacillus subtilis accounts for 70%, 10% and 20% respectively based on the weight of the wet cells.
Preferably, the compound microbial inoculum also comprises straw powder, turf powder and diatomite for immobilizing the microbial inoculum. Wherein the weight ratio of the straw powder, the grass carbon powder and the diatomite is 50: 30: 20. When the compound microbial inoculum is prepared, the three bacteria are uniformly mixed with the straw powder, the grass carbon powder and the diatomite according to the proportion, and then the mixture is dried at the temperature of 40 ℃ for standby. Wherein the addition amount of the wet bacteria of the three bacteria can be 15 percent of the total mass.
The invention also provides application of the compound microbial inoculum in kitchen waste degradation.
The invention also provides a kitchen waste degradation method, which is used for carrying out fermentation degradation on the kitchen waste by using the compound microbial inoculum.
Preferably, the adding amount of the compound microbial inoculum is at least 1% of the weight of the kitchen waste.
Preferably, the water content of the kitchen waste is 50% -60%.
Preferably, fermentation degradation is carried out in a fermentation bin, the temperature is adjusted to 35-40 ℃, ventilation stirring is carried out for 12 hours, then the temperature is controlled to 50-55 ℃, ventilation stirring is continued for 12 hours, and primary degradation is completed; and after the primary degradation is finished, continuously adding the kitchen waste with the same amount as the primary degradation for secondary degradation, and repeatedly carrying out the steps in batches until the fermentation bin is full. The stirring is carried out by an intermittent stirring method, for example, the stirring can be carried out for 15-30 min, and the stirring is carried out for 5-10 min. Batch continuous feeding type fermentation is carried out, the coupling of the growth of degradation strains and the enzyme production process is matched, a single batch of microbial inoculum feeding continuous degradation process (one-time feeding continuous one-month operation) is effectively realized, and the feeding cost of the microbial inoculum is reduced.
The compound microbial inoculum for degrading the kitchen waste is obtained by screening bacillus amyloliquefaciens ZJB18046 and aspergillus niger ZJB18045, and adding bacillus subtilis on the basis of the two strains to compound the three degrading strains, so that the starch, protein, grease and the like in the kitchen waste can be effectively degraded, the three degrading strains can generate mutual synergistic action after being compounded, the degradation rate of each main component in the kitchen waste is improved, the fermentation treatment period is short, and the fermentation treatment can be completed within 24-48 hours generally.
Detailed Description
Example 1
Screening and identification of kitchen waste component degrading strains
(1) Adding 10g of soil sample collected from each place into a sterilized conical flask with small glass beads and 100mL of sterile water, shaking at 30 ℃ at 200r/min for 30min, and performing gradient dilution on the bacterial suspension in a super clean benchConcentration gradient of 10-4、10-5、10-6、10-7、10-8、10-9Sucking 200 mu L of bacterial suspension with various concentrations, inoculating the bacterial suspension on an LB plate, sealing the plate with a sealing film, inverting the plate, culturing the plate in a constant-temperature incubator at 37 ℃ for 24h, selecting typical bacterial colonies on the plate with a proper number of the bacterial colonies, separating and purifying the typical bacterial colonies, inoculating the typical bacterial colonies into a starch selective culture medium, an oil selective culture medium, a protein selective culture medium and a cellulose selective culture medium respectively, uniformly coating the typical bacterial colonies with a sterilized coating rod, sealing a culture dish with the sealing film, inverting the culture dish in the constant-temperature incubator at 37 ℃ for 24h, observing the diameter and the diameter ratio of the bacterial colonies of a transparent ring, taking the bacterial strains with larger bacterial rings, inoculating the bacterial strains into an LB liquid culture medium respectively, culturing the bacterial strains for 24h, and taking a proper amount of bacterial liquid and storing the bacterial strains in a refrigerator at-80 ℃ with; and taking part of the bacterial liquid to perform physiological and biochemical and molecular biological identification. Wherein the starch selective medium comprises the following components: 10.0g/L of peptone, 2.0g/L of soluble starch, 5.0g/L of beef extract, 5.0g/L of NaCl, 20.0g/L of agar and 7.0-7.2 of pH. Wherein the protein selection medium comprises the following components: 50g/L of skimmed milk powder, 10g/L of soluble starch, 5g/L of yeast extract and KH2PO41g/L，MgSO4·7H2O0.2g/L, agar 20g/L, pH7.0-7.2. Wherein the fat selection medium comprises: (NH)4)2SO42g/L，K2HPO41g/L，KCl 0.5g/L，MgSO4·7H2O 0.5g/L，FeSO40.01g/L, agar 20g/L, natural pH, 12mL olive oil emulsion (components and preparation method such as mixing 20g olive oil with 60g polyvinyl alcohol (PVA), rotating speed 10000r/min, 5min), and adding bromocresol purple. Wherein the cellulose selective medium component is K2HPO40.5g/L, MgSO40.25g/L, CMC-Na 1.88g/L, Congo red 0.2g/L, agar 16g/L, gelatin 2.0g/L, pH7.0. The sterilization conditions of each medium except the protein selection medium were: sterilizing at 121 deg.C under 0.10-0.15MPa for 20 min. Protein medium sterilization conditions: sterilizing skimmed milk powder at 115 deg.C for 20min, and sterilizing at 121 deg.C for 20 min.
Extracting strain genome DNA by using a kit, and carrying out PCR amplification by using the strain genome DNA as a template, wherein a fungus universal primer:
ITS1：5’-TCCGTAGGTGAACCTGCGG-3’，
ITS4：5’-TCCTCCGCTTATTGATATGC-3’，
bacterial universal primers:
27F：5'-AGAGTTTGATCCTGGCTCA-3'，
1492R：5'-AAGGAGGTGATCCAGCCGCA-3'。
PCR procedure: performing pre-denaturation at 95 deg.C for 5 min; 30 cycles of extension at 95 ℃ for 40s, 55 ℃ for 30s and 72 ℃ for 2 min; 10min at 72 ℃. After the sequencing of the PCR product, the obtained DNA sequence is input into GenBank, the Blast program is used for comparing with all sequences in a database, a proper DNA sequence is selected to establish a phylogenetic tree, and the species of the strain obtained by screening is determined.
(3) Screening to obtain 34 strains, inoculating the separated single colony to a PDA liquid culture medium, performing shaking culture at 30 ℃ for 48 hours in a shaking table, centrifuging the fermentation liquor at 4 ℃ and 8000r/min for 10min, and taking the supernatant to determine the enzyme activities of amylase, protease, lipase and cellulase. Wherein, the amylase activity is measured by a DNS method, and the activity is defined as follows: 1mL of supernatant fluid hydrolyzes starch every minute to generate 1 mug of reducing sugar, namely 1 enzyme activity unit, which is expressed as U/mL. Protease activity was determined by the Folin phenol method, with enzyme activity defined: the enzyme amount required for hydrolyzing casein to generate 1 mug of tyrosine per minute by 1mL of supernatant is 1 enzyme activity unit and is expressed by U/mL. The lipase activity is determined by acid-base titration, and the enzyme activity is defined as follows: hydrolyzing grease by 1mL of supernatant per minute to generate 1 mu mol of titratable fatty acid, namely 1 enzyme activity unit, which is expressed by U/mL; the cellulase activity is measured by a DNS method, and the enzyme amount required by hydrolyzing cellulose to generate 1 mu g of reducing sugar by 1mL of supernatant per minute is 1 enzyme activity unit and is expressed by U/mL. Wherein the reaction temperature is 55 ℃ and the pH is 7.0. According to the activities of amylase, protease, lipase and cellulase of each strain and the overall decrement rate index of the strains on the kitchen waste. In the screening process, the enzyme activities of some strains are shown in table 1.
TABLE 1
And finally, screening 34 strains to obtain a strain of Bacillus amyloliquefaciens and a strain of aspergillus niger, naming and preserving respectively, wherein the Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) ZJB18046 has a preservation time of No. 6/4 in 2019 and a preservation number of CCTCC NO: m2019423. Aspergillus niger (Aspergillus niger) ZJB18045, the preservation time is No. 6/4 in 2019, and the preservation number is CCTCC NO: m2019422; then, a strain of Bacillus subtilis (which is purchased from China center for type culture Collection in 3 months in 2019, the preservation number is CCTCC NO: M2017387) is added, and the enzyme activity is shown in Table 1. The strains used in the examples below were these three degrading strains.
Example 2
Preparation and compounding of microbial agent for efficiently degrading kitchen waste
The kitchen waste simulation culture medium comprises: 5g of starch, 5g of casein, 6.5g of soybean oil, 1.0g of carboxymethyl cellulose, 80g of water and K2HPO40.2g，KCl 0.1g，MgSO40.05g，FeSO4·7H2O 0.01g。
Wherein
A is the initial content of a certain component, and B is the residual content of a certain component.
(1) The frozen bacillus amyloliquefaciens and bacillus subtilis glycerol tube plates are streaked by using a plate activated LB culture medium and cultured for 12 hours at 37 ℃. The well-grown colonies were picked up into 2L shake flasks containing 700mL of LB fermentation medium and cultured at 37 ℃ at 200r/min for 12 hours. And centrifuging the fermentation medium at 8000r/min for 10min after 24 hours to obtain the bacillus amyloliquefaciens and bacillus subtilis bacterial sludge.
(2) Streaking a frozen aspergillus niger glycerin tube by using a plate activated PDA (potato dextrose agar) culture medium, culturing for 24 hours at 28 ℃, picking a well-grown colony to a 2L shake flask containing 700mL of fermentation culture medium, culturing for 48 hours at 28 ℃ at 200r/min, wherein the formula of the fermentation culture medium is as follows: 22g/L of glucose, 20g/L of corn steep liquor solid powder and pH 6.5. After 48 hours the fermentation medium was filtered to obtain Aspergillus niger mycelia.
(3) 3 degrading bacteria were inoculated in a simulated kitchen waste culture medium at a ratio of 2% respectively, and cultured at 45 ℃, and the results are shown in table 2.
TABLE 2
| Starch degradation rate of 24h | Protein degradation rate of 24h | Oil degradation rate of 96h | |
| Bacillus amyloliquefaciens | 82.25％ | 75.81％ | 40.85％ |
| Bacillus subtilis | 58.62％ | 81.19％ | 22.46％ |
| Aspergillus niger | 55.20％ | 71.59％ | 32.62％ |
The highest starch degradation rate in 24 hours is bacillus amyloliquefaciens, the degradation rate is 82.25%, the highest protein degradation rate is bacillus subtilis, the degradation rate is 81.19%, the highest oil degradation rate is bacillus amyloliquefaciens, and the 96-hour degradation rate is 40.85%.
Example 3
Optimal proportion selection of mixed bacteria
(1) Mixing 3 kinds of bacteria according to a certain proportion, and mixing the wet bacteria with straw powder, grass carbon powder and diatomite, wherein the ratio of the straw powder to the grass carbon powder to the diatomite is 50: 30: 20. And (3) drying the mixture at 40 ℃ to obtain the microbial inoculum. Wherein the thallus (calculated by wet thallus obtained by removing a culture medium after single-thallus culture) accounts for 15 percent of the weight of the microbial inoculum.
(2) The microbial inoculum is inoculated into a simulated kitchen waste culture medium according to the input amount (mass ratio) of 1%, and cultured at 45 ℃, and the structure is shown in table 3.
TABLE 3
As can be seen from Table 3, when Bacillus amyloliquefaciens, Bacillus subtilis and Aspergillus niger were compounded at a ratio of 70: 10: 20, the degradation rate of starch was 88.9% in 24 hours, the degradation rate of protein was 91.2% in 24 hours, and the degradation rate of oil was 57.3% in 96 hours. Compared with single bacterium, the treatment of the mixed bacterium agent has a remarkable promoting effect on the degradation of each component of the kitchen waste. Therefore, bacillus amyloliquefaciens, bacillus subtilis and aspergillus niger are selected to be compounded according to the proportion of 70: 10: 20, the wet thalli are mixed with the straw powder, the grass carbon powder and the diatomite according to the proportion of 50: 30: 20, the thalli account for 15% of the weight of the microbial inoculum, and the mixture is dried at 40 ℃ to obtain the microbial degradation microbial inoculum.
Example 4
Selection of the input amount of the microbial inoculum
The obtained microbial degradation microbial inoculum is put into a kitchen waste simulation culture medium at different input amounts for effect detection, and the results are shown in table 4.
TABLE 4
| Amount of microbial inoculum | Starch degradation rate of 24h | Protein degradation rate of 24h | Oil degradation rate of 96h |
| 0.10％ | 45.69％ | 56.65％ | 11.36％ |
| 0.50％ | 65.69 | 82.69％ | 41.99％ |
| 1％ | 88.91％ | 91.25％ | 57.36％ |
| 5％ | 90.35％ | 90.65％ | 59.69％ |
| 10％ | 92.95％ | 95.69％ | 58.64％ |
The good degradation effect can be obtained under the condition of less microbial inoculum input by selecting 1% of input amount according to the cost, and the input proportion of the microbial inoculum is increased, so that the improvement on the degradation rate of starch, protein and grease in the kitchen waste is limited.
Example 5
Application of complex microbial inoculum in kitchen waste degradation
(1) Picking out solid wastes such as bones and plastics which are difficult to degrade from the kitchen wastes, collecting 5kg of the solid wastes with the water content of 70-75 percent, and putting the solid wastes into a fermentation bin;
(2) then 300g of microbial degradation microbial inoculum (prepared in example 3, the microbial inoculum, bacillus amyloliquefaciens, bacillus subtilis and aspergillus niger are compounded in a ratio of 70: 10: 20) is added and mixed evenly, the temperature is adjusted to 55 ℃, ventilation and stirring are continued for 12 hours, primary fermentation is completed, and the weight of the residual substances is weighed to be 1.5 kg.
Wherein the results of the change of the components before and after the degradation of the components of the kitchen garbage in the steps (1) to (3) are shown in Table 5.
TABLE 5
Wherein the weight loss in the step (3) is 75.11 percent.
Wherein the number of viable bacteria in the residual sample measured in the step (3) reaches 6.3 multiplied by 106cfu/g。
Wherein in the step (3), the starch degradation rate is 51.59 percent, the protein degradation rate is 61.45 percent, and the oil degradation rate is 8.74 percent.
Example 6
Process moisture content control
(1) Picking out solid wastes such as bones and plastics which are difficult to degrade from the kitchen wastes, collecting 5kg of the solid wastes, and loading the collected solid wastes into a fermentation bin;
(2) adjusting the water content of the kitchen waste in the fermentation bin by using sawdust to make the proportion of the water content to be 20-70%;
(3) then 300g of microbial degradation microbial inoculum (prepared in example 3, the microbial inoculum, bacillus amyloliquefaciens, bacillus subtilis and aspergillus niger are compounded in a ratio of 70: 10: 20) is added and mixed evenly, the temperature is adjusted to 55 ℃, ventilation and stirring are continued for 12 hours, primary fermentation is completed, and the weight of the rest substances is weighed. The results are shown in Table 6.
TABLE 6
As can be seen from Table 6, the kitchen waste is not easy to treat due to too high and too low water content, and the effect is good when the water content reaches 50% -60%.
Example 7
Process temperature variation strategy
(1) Picking out solid wastes such as bones and plastics which are difficult to degrade from the kitchen wastes, collecting 5kg of the solid wastes, and loading the collected solid wastes into a fermentation bin;
(2) 1.54kg of sawdust is used for adjusting the water content of the kitchen waste in the fermentation bin to 55%;
(3) then 300g of microbial degradation microbial inoculum (prepared in example 3, the microbial inoculum is prepared by compounding bacillus amyloliquefaciens, bacillus subtilis and aspergillus niger in a ratio of 70: 10: 20) is added and mixed evenly, the different temperatures are adjusted to 35 ℃ for reaction for 24h, 55 ℃ for reaction for 24h and 35 ℃ for stirring reaction for 12 h respectively, then the temperature is controlled to be 50 ℃ for continuous ventilation and stirring reaction for 12 h and 40 ℃ for stirring reaction for 12 h, then the temperature is controlled to be 55 ℃ for continuous ventilation and stirring reaction for 12 h, primary fermentation is completed, and the residual substances are measured. The results are shown in Table 7.
TABLE 7
As can be seen from Table 7, when the temperature of the equipment is lower, such as 35 ℃, the bacteria can grow, but the weight loss rate is lower, the temperature is higher, such as 55 ℃, the weight loss rate is high, the bacteria are difficult to grow, and the actual component degradation rate is low, so that the synergy between the bacteria growth and the kitchen waste component degradation is realized at a lower temperature in the early stage and a higher temperature in the later stage.
Example 8
Process continuous feed strategy
(1) Picking out solid wastes such as bones and plastics which are difficult to degrade from the kitchen wastes, collecting 5kg of the solid wastes, and loading the collected solid wastes into a fermentation bin;
(2) 1.54kg of sawdust is used for adjusting the water content of the kitchen waste in the fermentation bin to 55%;
(3) then 300g of microbial degradation microbial inoculum (prepared in example 3, the microbial inoculum, bacillus amyloliquefaciens, bacillus subtilis and aspergillus niger are compounded in a ratio of 70: 10: 20) is added and mixed evenly, the temperature is adjusted to 40 ℃, the mixture is stirred and reacted for 12 hours, then the temperature is controlled to 52 ℃, the mixture is continuously ventilated and stirred for 12 hours, and primary fermentation is completed;
(4) after 24 hours, continuously adding 5kg of kitchen waste, controlling the same reaction conditions, then adding the kitchen waste at intervals of 24 hours, and after 25 days, nearly overflowing the fermentation bin, and remaining 18.5kg of residues. Taking out the degraded kitchen waste from the fermentation bin, and adding the kitchen waste to continue reacting;
wherein in the step (4), the average weight loss per day is 86.43%; the number of viable bacteria in the sample measured near the overflow reaches 9.0 × 108cfu/g; the average degradation rate of starch is 81.5%, the average degradation rate of protein is 83.4%, and the average degradation rate of grease is 55.74%.
Sequence listing
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Claims (10)
1. The compound microbial inoculum for degrading the kitchen waste is characterized by comprising a bacillus amyloliquefaciens, an aspergillus niger and a bacillus subtilis, wherein the bacillus amyloliquefaciens is named as bacillus amyloliquefaciens (Bacillus amyloliquefaciens) ZJB18046, and the preservation number is CCTCC NO: m2019423; the Aspergillus niger is named Aspergillus niger ZJB18045 with the preservation number of CCTCC NO: m2019422.
2. The complex microbial inoculum of claim 1, wherein the weight of the wet bacteria is 10-80% of bacillus amyloliquefaciens ZJB18046, 10-80% of aspergillus niger ZJB18045 and 10-80% of bacillus subtilis.
3. The complex microbial inoculum of claim 1, wherein the weight of the wet bacteria is 33.33-70% of bacillus amyloliquefaciens ZJB18046, 10-45% of aspergillus niger ZJB18045 and 10-33.33% of bacillus subtilis.
4. The complex microbial inoculum of claim 1, wherein the bacillus amyloliquefaciens ZJB18046 accounts for 70 percent, the aspergillus niger ZJB18045 accounts for 10 percent and the bacillus subtilis accounts for 20 percent based on the weight of wet bacteria.
5. The compound microbial inoculum of claim 1, further comprising straw powder, turf powder and diatomite for microbial inoculum fixation.
6. The application of the compound microbial inoculum according to any one of claims 1 to 5 in degrading kitchen waste.
7. A method for degrading kitchen waste, which is characterized in that the kitchen waste is subjected to fermentation degradation by using the compound microbial inoculum according to any one of claims 1-6.
8. The method for degrading kitchen waste according to claim 7, wherein the amount of the compound microbial inoculum is at least 1% of the weight of the kitchen waste.
9. The method for degrading kitchen waste according to claim 7, characterized in that the water content of the kitchen waste is 50% -60%.
10. The degradation method of kitchen waste according to claim 7, characterized in that the fermentation degradation is carried out in a fermentation bin, the temperature is adjusted to 35-40 ℃, the ventilation stirring is carried out for 12 hours, then the temperature is controlled to 50-55 ℃, the ventilation stirring is continued for 12 hours, and the primary degradation is completed; and after the primary degradation is finished, continuously adding the kitchen waste with the same amount as the primary degradation for secondary degradation, and repeatedly carrying out the steps in batches until the fermentation bin is full.
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