CN112159783A - Acid-resistant salt-resistant microbial agent for degrading kitchen garbage and preparation method thereof - Google Patents
Acid-resistant salt-resistant microbial agent for degrading kitchen garbage and preparation method thereof Download PDFInfo
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- 150000003839 salts Chemical class 0.000 title claims abstract description 48
- 230000000813 microbial effect Effects 0.000 title claims abstract description 37
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 36
- 239000002253 acid Substances 0.000 title claims abstract description 28
- 230000000593 degrading effect Effects 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000010813 municipal solid waste Substances 0.000 title claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 188
- 241000193744 Bacillus amyloliquefaciens Species 0.000 claims abstract description 40
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 40
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 40
- 241000193749 Bacillus coagulans Species 0.000 claims abstract description 38
- 241000193388 Bacillus thuringiensis Species 0.000 claims abstract description 38
- 229940054340 bacillus coagulans Drugs 0.000 claims abstract description 38
- 229940097012 bacillus thuringiensis Drugs 0.000 claims abstract description 38
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 35
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 35
- 230000001580 bacterial effect Effects 0.000 claims abstract description 30
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 24
- 239000010806 kitchen waste Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000001963 growth medium Substances 0.000 claims description 75
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 42
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 32
- 238000000855 fermentation Methods 0.000 claims description 29
- 230000004151 fermentation Effects 0.000 claims description 29
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 17
- 239000011780 sodium chloride Substances 0.000 claims description 16
- 235000011054 acetic acid Nutrition 0.000 claims description 14
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 14
- 239000004310 lactic acid Substances 0.000 claims description 14
- 235000014655 lactic acid Nutrition 0.000 claims description 14
- 238000009630 liquid culture Methods 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- 244000061456 Solanum tuberosum Species 0.000 claims description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 235000013379 molasses Nutrition 0.000 claims description 9
- 238000012258 culturing Methods 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 8
- 235000019260 propionic acid Nutrition 0.000 claims description 7
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims description 7
- 238000009631 Broth culture Methods 0.000 claims description 6
- 239000002609 medium Substances 0.000 claims description 4
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 241001655322 Streptomycetales Species 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 240000008042 Zea mays Species 0.000 description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 7
- 235000005822 corn Nutrition 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 4
- 238000006731 degradation reaction Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003895 organic fertilizer Substances 0.000 description 2
- 239000003516 soil conditioner Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
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- 239000002131 composite material Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000002068 microbial inoculum Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 239000005416 organic matter Substances 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B09—DISPOSAL OF SOLID WASTE; RECLAMATION OF CONTAMINATED SOIL
- B09B—DISPOSAL OF SOLID WASTE NOT OTHERWISE PROVIDED FOR
- B09B3/00—Destroying solid waste or transforming solid waste into something useful or harmless
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
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Abstract
The invention discloses an acid-resistant salt-resistant microbial agent for degrading kitchen waste and a preparation method thereof. The acid-resistant salt-tolerant microbial agent comprises the following raw materials in parts by weight: 4-10 parts of bacillus thuringiensis liquid, 4-10 parts of bacillus coagulans liquid, 1-5 parts of bacillus amyloliquefaciens liquid, 5-10 parts of bacillus subtilis liquid, 0.5-2 parts of saccharomycete liquid and 0.5-2 parts of aspergillus oryzae liquid. According to the invention, the bacillus thuringiensis bacterial liquid, the bacillus coagulans bacterial liquid, the bacillus amyloliquefaciens bacterial liquid, the bacillus subtilis bacterial liquid, the saccharomycete bacterial liquid and the aspergillus oryzae bacterial liquid are mixed and fermented to prepare the microbial agent, the microbial agent can effectively degrade cellulose, protein, starch, grease and other components in kitchen garbage, so that the kitchen garbage is fully fermented, and the microbial agent has excellent acid resistance and salt resistance and can normally exert the functions under the conditions of high salt content and acidity.
Description
Technical Field
The invention relates to the technical field of microorganisms, and particularly relates to an acid-resistant salt-tolerant microbial agent for degrading kitchen garbage and a preparation method thereof.
Background
The kitchen waste refers to waste generated in daily life and food processing, food service, unit catering and other activities of residents, and comprises abandoned vegetable leaves, leftovers, fruit peels, egg shells, tea leaves, bones and the like, and the main sources of the kitchen waste are household kitchens, restaurants, dining halls, markets and other industries related to food processing.
At present, the treatment methods of kitchen garbage in China mainly comprise the following steps: (1) fermenting to prepare an organic fertilizer or a soil conditioner; (2) directly taking the recovered feed as animal feed; (3) separating oil and recovering the oil; (4) burning or burying; the treatment method for preparing the organic fertilizer or the soil conditioner by fermenting the kitchen waste with the microorganisms has the advantage of high resource utilization rate. However, the kitchen waste in China has the characteristics of high salt content, high organic matter content, high water content and the like, wherein the excessively high salt content can inhibit microorganisms from playing the fermentation function, and organic small molecular acids (such as lactic acid, propionic acid, acetic acid and the like) generated in the fermentation process can also inhibit the fermentation function of the microorganisms to a certain extent.
Therefore, it is necessary to develop a microbial agent with excellent acid resistance and salt resistance to improve the degradation efficiency of the kitchen waste during fermentation.
Disclosure of Invention
The invention aims to provide an acid-resistant salt-resistant microbial agent for degrading kitchen waste and a preparation method thereof, and aims to solve the technical problems.
In order to achieve the purpose, the technical scheme of the invention is as follows:
in a first aspect, the acid-resistant salt-tolerant microbial agent for degrading kitchen garbage provided by the invention comprises the following raw materials in parts by weight: 4-10 parts of bacillus thuringiensis liquid, 4-10 parts of bacillus coagulans liquid, 1-5 parts of bacillus amyloliquefaciens liquid, 5-10 parts of bacillus subtilis liquid, 0.5-2 parts of saccharomycete liquid and 0.5-2 parts of aspergillus oryzae liquid.
Preferably, the acid-resistant salt-tolerant microbial agent for degrading kitchen garbage comprises the following raw materials in parts by weight: 7-9 parts of bacillus thuringiensis liquid, 8-9 parts of bacillus coagulans liquid, 2-4 parts of bacillus amyloliquefaciens liquid, 6-8 parts of bacillus subtilis liquid, 0.5-1 part of saccharomycete liquid and 0.5-1 part of aspergillus oryzae liquid.
Preferably, the preparation method of the bacillus thuringiensis liquid, the bacillus coagulans liquid, the bacillus amyloliquefaciens liquid and the bacillus subtilis liquid comprises the following steps:
respectively inoculating bacillus thuringiensis strains, bacillus coagulans strains, bacillus amyloliquefaciens strains and bacillus subtilis strains into shake flasks filled with 20-30% of activated culture medium in volume ratio, and respectively culturing for 18-24 h at the temperature of 35-40 ℃ and the shake flask rotation speed of 180-220 r/min, wherein the activated culture medium is a beef extract peptone liquid culture medium; carrying out gradient culture on activated bacillus thuringiensis strains, bacillus coagulans strains, bacillus amyloliquefaciens strains and bacillus subtilis strains for two times respectively, wherein the conditions of the gradient culture for each time are as follows: the temperature is 28-32 ℃, the stirring speed is 150-200 r/min, the culture time is 10-18 h, the first gradient culture medium is a broth culture medium with the pH value of 5-6 and the salt content of 2-3%, the second gradient culture medium is a broth culture medium with the pH value of 4-5 and the salt content of 3-5%, and bacillus thuringiensis liquid, bacillus coagulans liquid, bacillus amyloliquefaciens liquid and bacillus subtilis liquid are obtained through culture.
Preferably, in the preparation method of the bacillus thuringiensis liquid, the bacillus coagulans liquid, the bacillus amyloliquefaciens liquid and the bacillus subtilis liquid, the first gradient culture medium and the second gradient culture medium are respectively prepared by the following methods: mixing propionic acid, acetic acid and lactic acid according to pH value and salt content, adding into meat soup culture medium, mixing, adding sodium chloride, and mixing.
More preferably, in the preparation method of the bacillus thuringiensis liquid, the bacillus coagulans liquid, the bacillus amyloliquefaciens liquid and the bacillus subtilis liquid, the weight ratio of the propionic acid to the acetic acid to the lactic acid is 1:5: 20.
Preferably, the preparation method of the yeast bacterial liquid and the aspergillus oryzae bacterial liquid comprises the following steps:
respectively inoculating a yeast strain and an aspergillus oryzae strain into shake flasks filled with activated culture media with the volume ratio of 20-30%, and respectively culturing for 12-24 h under the conditions that the temperature is 25-35 ℃ and the shake flask rotating speed is 150-200 r/min, wherein the activated culture media are glucose potato liquid culture media; performing gradient culture on the activated streptomycete strain twice, wherein the conditions of the gradient culture each time are as follows: the temperature is 25-35 ℃, the stirring speed is 220-240 r/min, the culture time is 10-24 h, the first gradient culture medium is a glucose potato liquid culture medium with the pH value of 5-6 and the salt content of 2-3%, the second gradient culture medium is a glucose potato liquid culture medium with the pH value of 4-5 and the salt content of 3-5%, and the saccharomycete liquid and the aspergillus oryzae liquid are obtained through culture.
Further preferably, in the preparation method of the yeast liquid and the aspergillus oryzae liquid, the first gradient culture medium and the second gradient culture medium are prepared by the following methods respectively: mixing acetic acid and lactic acid according to pH value and salt content, adding into meat soup culture medium, mixing, adding sodium chloride, and mixing.
More preferably, in the method for preparing the yeast bacterial liquid and the aspergillus oryzae bacterial liquid, the weight ratio of the acetic acid to the lactic acid is 1: 4.
In a second aspect, the present invention provides an acid and salt resistant microbial agent for degrading kitchen waste as described in the first aspect, comprising the following steps:
inoculating bacillus thuringiensis liquid, bacillus coagulans liquid, bacillus amyloliquefaciens liquid, bacillus subtilis liquid, saccharomycete liquid and aspergillus oryzae liquid into a fermentation culture medium, and fermenting and culturing for 24-48 hours at the temperature of 25-35 ℃ and the stirring speed of 220-240 r/min to obtain the acid-resistant and salt-resistant microbial agent.
Preferably, the fermentation medium is: 3-5% of molasses, 7-10% of corn starch, 3-5% of sodium chloride and the balance of water, wherein the pH value is 4-5.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the bacillus thuringiensis bacterial liquid, the bacillus coagulans bacterial liquid, the bacillus amyloliquefaciens bacterial liquid, the bacillus subtilis bacterial liquid, the saccharomycete bacterial liquid and the aspergillus oryzae bacterial liquid are mixed and fermented to prepare the microbial agent, the microbial agent can effectively degrade cellulose, protein, starch, grease and other components in kitchen garbage, so that the kitchen garbage is fully fermented, and the microbial agent has excellent acid resistance and salt resistance and can normally exert the functions under the conditions of high salt content and acidity.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
The preparation method of the acid-resistant salt-tolerant microbial agent for degrading kitchen waste provided by the embodiment comprises the following steps:
(1) respectively inoculating bacillus thuringiensis strains, bacillus coagulans strains, bacillus amyloliquefaciens strains and bacillus subtilis strains into shake flasks filled with activated culture media with the volume ratio of 25%, and respectively culturing for 18h at the temperature of 35-40 ℃ and the shake flask rotation speed of 180r/min, wherein the activated culture media are beef extract peptone liquid culture media; carrying out gradient culture on activated bacillus thuringiensis strains, bacillus coagulans strains, bacillus amyloliquefaciens strains and bacillus subtilis strains for two times respectively, wherein the conditions of the gradient culture for each time are as follows: the temperature is 28-32 ℃, the stirring speed is 150r/min, the culture time is 12 hours, the first gradient culture medium is a broth culture medium with the pH value of 5.5 and the salt content of 2%, the second gradient culture medium is a broth culture medium with the pH value of 4.5 and the salt content of 3%, and bacillus thuringiensis liquid, bacillus coagulans liquid, bacillus amyloliquefaciens liquid and bacillus subtilis liquid are obtained through culture; wherein the first gradient culture medium and the second gradient culture medium are respectively prepared by the following methods: mixing propionic acid, acetic acid and lactic acid according to the pH value and the salt content, adding the mixture into a meat soup culture medium, uniformly mixing, adding sodium chloride, and uniformly mixing to obtain the meat soup, wherein the weight ratio of the propionic acid to the acetic acid to the lactic acid is 1:5: 20;
(2) respectively inoculating a yeast strain and an aspergillus oryzae strain into shake flasks filled with an activated culture medium with a volume ratio of 25%, and respectively culturing for 16h under the conditions of a temperature of 25-35 ℃ and a shake flask rotation speed of 180r/min, wherein the activated culture medium is a glucose potato liquid culture medium; performing gradient culture on the activated streptomycete strain twice, wherein the conditions of the gradient culture each time are as follows: the temperature is 25-35 ℃, the stirring speed is 220r/min, the culture time is 18h, the first gradient culture medium is a glucose potato liquid culture medium with the pH value of 5.5 and the salt content of 2%, the second gradient culture medium is a glucose potato liquid culture medium with the pH value of 4.5 and the salt content of 3%, and the yeast liquid and the aspergillus oryzae liquid are obtained through culture; wherein the first gradient culture medium and the second gradient culture medium are respectively prepared by the following methods: according to the pH value and the salt content, mixing acetic acid and lactic acid, adding the mixture into a meat soup culture medium, uniformly mixing, adding sodium chloride, and uniformly mixing to obtain the meat soup culture medium, wherein the weight ratio of the acetic acid to the lactic acid is 1: 4;
(3) weighing the following raw materials in parts by weight: 8 parts of bacillus thuringiensis liquid, 9 parts of bacillus coagulans liquid, 3 parts of bacillus amyloliquefaciens liquid, 7 parts of bacillus subtilis liquid, 0.8 part of saccharomycete liquid and 0.8 part of aspergillus oryzae liquid; inoculating bacillus thuringiensis liquid, bacillus coagulans liquid, bacillus amyloliquefaciens liquid, bacillus subtilis liquid, saccharomycete liquid and aspergillus oryzae liquid into a fermentation culture medium, and performing fermentation culture for 36 hours at the temperature of 25-35 ℃ and at the stirring speed of 240r/min to obtain the acid-resistant and salt-resistant microbial agent, wherein the fermentation culture medium is: 4% of molasses, 8% of corn steep liquor powder, 4% of sodium chloride and the balance of water, wherein the pH value is 4.
Example 2
The steps (1) to (2) of example 1 are repeated, and the following raw materials are weighed in parts by weight: 7 parts of bacillus thuringiensis liquid, 9 parts of bacillus coagulans liquid, 2 parts of bacillus amyloliquefaciens liquid, 8 parts of bacillus subtilis liquid, 0.5 part of saccharomycete liquid and 0.5 part of aspergillus oryzae liquid; inoculating bacillus thuringiensis liquid, bacillus coagulans liquid, bacillus amyloliquefaciens liquid, bacillus subtilis liquid, saccharomycete liquid and aspergillus oryzae liquid into a fermentation culture medium, and performing fermentation culture for 36 hours at the temperature of 25-35 ℃ and at the stirring speed of 240r/min to obtain the acid-resistant and salt-resistant microbial agent, wherein the fermentation culture medium is: 4% of molasses, 8% of corn steep liquor powder, 4% of sodium chloride and the balance of water, wherein the pH value is 4.
Example 3
The steps (1) to (2) of example 1 are repeated, and the following raw materials are weighed in parts by weight: 9 parts of bacillus thuringiensis liquid, 8 parts of bacillus coagulans liquid, 4 parts of bacillus amyloliquefaciens liquid, 6 parts of bacillus subtilis liquid, 1 part of saccharomycete liquid and 1 part of aspergillus oryzae liquid; inoculating bacillus thuringiensis liquid, bacillus coagulans liquid, bacillus amyloliquefaciens liquid, bacillus subtilis liquid, saccharomycete liquid and aspergillus oryzae liquid into a fermentation culture medium, and performing fermentation culture for 36 hours at the temperature of 25-35 ℃ and at the stirring speed of 240r/min to obtain the acid-resistant and salt-resistant microbial agent, wherein the fermentation culture medium is: 4% of molasses, 8% of corn steep liquor powder, 4% of sodium chloride and the balance of water, wherein the pH value is 4.
Example 4
The steps (1) to (2) of example 1 are repeated, and the following raw materials are weighed in parts by weight: 7-9 parts of bacillus thuringiensis liquid, 8-9 parts of bacillus coagulans liquid, 2-4 parts of bacillus amyloliquefaciens liquid, 6-8 parts of bacillus subtilis liquid, 0.5-1 part of saccharomycete liquid and 0.5-1 part of aspergillus oryzae liquid; inoculating bacillus thuringiensis liquid, bacillus coagulans liquid, bacillus amyloliquefaciens liquid, bacillus subtilis liquid, saccharomycete liquid and aspergillus oryzae liquid into a fermentation culture medium, and performing fermentation culture for 36 hours at the temperature of 25-35 ℃ and at the stirring speed of 240r/min to obtain the acid-resistant and salt-resistant microbial agent, wherein the fermentation culture medium is: 4% of molasses, 8% of corn steep liquor powder, 4% of sodium chloride and the balance of water, wherein the pH value is 4.
Example 5
The steps (1) to (2) of example 1 are repeated, and the following raw materials are weighed in parts by weight: 7-9 parts of bacillus thuringiensis liquid, 8-9 parts of bacillus coagulans liquid, 2-4 parts of bacillus amyloliquefaciens liquid, 6-8 parts of bacillus subtilis liquid, 0.5-1 part of saccharomycete liquid and 0.5-1 part of aspergillus oryzae liquid; inoculating bacillus thuringiensis liquid, bacillus coagulans liquid, bacillus amyloliquefaciens liquid, bacillus subtilis liquid, saccharomycete liquid and aspergillus oryzae liquid into a fermentation culture medium, and performing fermentation culture for 36 hours at the temperature of 25-35 ℃ and at the stirring speed of 240r/min to obtain the acid-resistant and salt-resistant microbial agent, wherein the fermentation culture medium is: 4% of molasses, 8% of corn steep liquor powder, 4% of sodium chloride and the balance of water, wherein the pH value is 4.
Comparative example 1
To further illustrate the beneficial effects of the present invention, bacillus coagulans liquid, bacillus amyloliquefaciens liquid, bacillus subtilis liquid, and yeast liquid are prepared according to the steps (1) and (2) of the example 1, and then the following raw materials are weighed according to the parts by weight: 9 parts of bacillus coagulans liquid, 3 parts of bacillus amyloliquefaciens liquid, 7 parts of bacillus subtilis liquid and 0.8 part of saccharomycete liquid; inoculating bacillus thuringiensis liquid, bacillus coagulans liquid, bacillus amyloliquefaciens liquid, bacillus subtilis liquid, saccharomycete liquid and aspergillus oryzae liquid into a fermentation culture medium, and performing fermentation culture for 36 hours at the temperature of 25-35 ℃ and at the stirring speed of 240r/min to obtain the acid-resistant and salt-resistant microbial agent, wherein the fermentation culture medium is: 4% of molasses, 8% of corn steep liquor powder, 4% of sodium chloride and the balance of water, wherein the pH value is 4.
Comparative example 2
To further illustrate the beneficial effects of the present invention, bacillus thuringiensis, bacillus amyloliquefaciens, bacillus subtilis, and aspergillus oryzae solutions are prepared according to the steps (1) and (2) of example 1, and then the following raw materials are weighed according to the parts by weight: 8 parts of bacillus thuringiensis liquid, 3 parts of bacillus amyloliquefaciens liquid, 7 parts of bacillus subtilis liquid and 0.8 part of aspergillus oryzae liquid; inoculating bacillus thuringiensis liquid, bacillus coagulans liquid, bacillus amyloliquefaciens liquid, bacillus subtilis liquid, saccharomycete liquid and aspergillus oryzae liquid into a fermentation culture medium, and performing fermentation culture for 36 hours at the temperature of 25-35 ℃ and at the stirring speed of 240r/min to obtain the acid-resistant and salt-resistant microbial agent, wherein the fermentation culture medium is: 4% of molasses, 8% of corn steep liquor powder, 4% of sodium chloride and the balance of water, wherein the pH value is 4.
Effects of the embodiment
In order to further illustrate the beneficial effects of the invention, the microbial inoculum of the examples 1-5 and the comparative examples 1-2 is used for carrying out the following degradation test of the kitchen waste:
(1) removing large and hard parts such as bones from the meal collected from the canteen swill barrel, adding a proper amount of sodium chloride, lactic acid and acetic acid, adjusting the salt content to 3 percent, and adjusting the pH value to 4-5 to be used as kitchen garbage to be degraded;
(2) weigh empty and dry kitchen waste disposer, denoted M1The microbial composite inoculum (weight: M)2) And kitchen garbage (weight is recorded as M)3) Stirring and mixing uniformly according to the proportion of 0.5:10, continuously stirring and fermenting for 20 days, weighing the total weight of the processor and the fermented product, and recording as M4The degradation rate was calculated according to the following formula: percent degradation (%) - (M)4-M1-M2)/M3X 100%, the results are shown in the following table:
the embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (10)
1. An acid-resistant salt-tolerant microbial agent for degrading kitchen garbage is characterized by comprising the following raw materials in parts by weight: 4-10 parts of bacillus thuringiensis liquid, 4-10 parts of bacillus coagulans liquid, 1-5 parts of bacillus amyloliquefaciens liquid, 5-10 parts of bacillus subtilis liquid, 0.5-2 parts of saccharomycete liquid and 0.5-2 parts of aspergillus oryzae liquid.
2. The acid and salt resistant microbial agent for degrading kitchen waste according to claim 1, which comprises the following raw materials in parts by weight: 7-9 parts of bacillus thuringiensis liquid, 8-9 parts of bacillus coagulans liquid, 2-4 parts of bacillus amyloliquefaciens liquid, 6-8 parts of bacillus subtilis liquid, 0.5-1 part of saccharomycete liquid and 0.5-1 part of aspergillus oryzae liquid.
3. The acid-and salt-resistant microbial agent for degrading kitchen wastes according to claim 1, wherein the preparation method of the bacillus thuringiensis bacterial liquid, the bacillus coagulans bacterial liquid, the bacillus amyloliquefaciens bacterial liquid and the bacillus subtilis bacterial liquid comprises the following steps:
respectively inoculating bacillus thuringiensis strains, bacillus coagulans strains, bacillus amyloliquefaciens strains and bacillus subtilis strains into shake flasks filled with 20-30% of activated culture medium in volume ratio, and respectively culturing for 18-24 h at the temperature of 35-40 ℃ and the shake flask rotation speed of 180-220 r/min, wherein the activated culture medium is a beef extract peptone liquid culture medium; carrying out gradient culture on activated bacillus thuringiensis strains, bacillus coagulans strains, bacillus amyloliquefaciens strains and bacillus subtilis strains for two times respectively, wherein the conditions of the gradient culture for each time are as follows: the temperature is 28-32 ℃, the stirring speed is 150-200 r/min, the culture time is 10-18 h, the first gradient culture medium is a broth culture medium with the pH value of 5-6 and the salt content of 2-3%, the second gradient culture medium is a broth culture medium with the pH value of 4-5 and the salt content of 3-5%, and bacillus thuringiensis liquid, bacillus coagulans liquid, bacillus amyloliquefaciens liquid and bacillus subtilis liquid are obtained through culture.
4. The acid-and salt-resistant microbial agent for degrading kitchen wastes according to claim 3, wherein the first gradient medium and the second gradient medium are prepared by the following methods in the preparation methods of a Bacillus thuringiensis solution, a Bacillus coagulans solution, a Bacillus amyloliquefaciens solution and a Bacillus subtilis solution, respectively: mixing propionic acid, acetic acid and lactic acid according to pH value and salt content, adding into meat soup culture medium, mixing, adding sodium chloride, and mixing.
5. The acid-and salt-resistant microbial agent for degrading kitchen wastes according to claim 4, wherein in the preparation method of the Bacillus thuringiensis bacterial liquid, the Bacillus coagulans bacterial liquid, the Bacillus amyloliquefaciens bacterial liquid and the Bacillus subtilis bacterial liquid, the weight ratio of the propionic acid to the acetic acid to the lactic acid is 1:5: 20.
6. The acid-resistant salt-tolerant microbial agent for degrading kitchen wastes according to claim 1, wherein the preparation method of the yeast bacterial liquid and the aspergillus oryzae bacterial liquid comprises the following steps:
respectively inoculating a yeast strain and an aspergillus oryzae strain into shake flasks filled with activated culture media with the volume ratio of 20-30%, and respectively culturing for 12-24 h under the conditions that the temperature is 25-35 ℃ and the shake flask rotating speed is 150-200 r/min, wherein the activated culture media are glucose potato liquid culture media; performing gradient culture on the activated streptomycete strain twice, wherein the conditions of the gradient culture each time are as follows: the temperature is 25-35 ℃, the stirring speed is 220-240 r/min, the culture time is 10-24 h, the first gradient culture medium is a glucose potato liquid culture medium with the pH value of 5-6 and the salt content of 2-3%, the second gradient culture medium is a glucose potato liquid culture medium with the pH value of 4-5 and the salt content of 3-5%, and the saccharomycete liquid and the aspergillus oryzae liquid are obtained through culture.
7. The acid-and salt-resistant microbial agent for degrading kitchen wastes according to claim 6, wherein in the preparation method of the yeast bacterial liquid and the aspergillus oryzae bacterial liquid, the first gradient culture medium and the second gradient culture medium are prepared by the following methods respectively: mixing acetic acid and lactic acid according to pH value and salt content, adding into meat soup culture medium, mixing, adding sodium chloride, and mixing.
8. The acid-and salt-resistant microbial agent for degrading kitchen wastes according to claim 7, wherein in the preparation method of the yeast bacterial liquid and the aspergillus oryzae bacterial liquid, the weight ratio of acetic acid to lactic acid is 1: 4.
9. A preparation method of the acid and salt resistant microbial agent for degrading kitchen waste as claimed in any one of claims 1 to 8, comprising the following steps:
inoculating bacillus thuringiensis liquid, bacillus coagulans liquid, bacillus amyloliquefaciens liquid, bacillus subtilis liquid, saccharomycete liquid and aspergillus oryzae liquid into a fermentation culture medium, and fermenting and culturing for 24-48 hours at the temperature of 25-35 ℃ and the stirring speed of 220-240 r/min to obtain the acid-resistant and salt-resistant microbial agent.
10. The method for preparing acid and salt resistant microbial agent for degrading kitchen waste according to claim 9, wherein the fermentation medium is: 3-5% of molasses, 7-10% of corn starch, 3-5% of sodium chloride and the balance of water, wherein the pH value is 4-5.
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