CN115959950A - Utilization method of sweet potato paste waste - Google Patents
Utilization method of sweet potato paste waste Download PDFInfo
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Abstract
The invention discloses a utilization method of mashed sweet potato waste, which is characterized in that a microbial agent is added into the mashed sweet potato waste for fermentation, so that the number of nutrient substances, probiotics, pathogenic bacteria inhibiting substances and nematode inhibiting substances in the mashed sweet potato is increased, the viscosity of the mashed sweet potato is reduced, the mashed sweet potato is prevented from being rotten and smelly, a fermented product of the mashed sweet potato with clear liquid and sediment is formed, and the fermented product has faint scent. According to the invention, the sweet potato mash fermentation liquor fermented by the strain gives off the fragrance of apple vinegar, probiotics effectively release nutrient substances of the sweet potato mash, and the probiotics form antibacterial substances in the sweet potato mash fermentation liquor, so that the quality of the sweet potato mash fermentation liquor is effectively improved; compared with the method of directly putting the unfermented mashed sweet potato into the field, the fermentation method can greatly reduce the odor emitted by the mashed sweet potato to no odor, and the viscosity of the mashed sweet potato is reduced to 0.5mm; the probiotics, nutrient substances, bacteriostatic substances and insect-inhibiting substances in the fermented sweet potato paste are beneficial to the improvement of the soil quality, and the growth and the yield of sweet potato seedlings are promoted.
Description
Technical Field
The invention relates to a utilization method of sweet potato paste waste, belonging to the technical field of utilization of food processing waste.
Background
Sweet potatoes (Ipomoea batatas (L.), sweet Potato), commonly known as Sweet Potato, sweet Potato and Sweet Potato, are rich in various nutrient components, also contain various vitamins, amino acids, dehydroepiandrosterone, mucin and other functional factors, commonly known as 'panicled fameflower'. The sweet potato has multiple purposes of grain, vegetable, feed and the like, is a food supplement for farmers in mountainous areas, is a necessary choice for improving the dietary structure of urban and rural residents, and is a raw material for starch processing and an important feed for developing the animal husbandry production. In recent years, the consumption demand of people on health foods is continuously improved, the structural adjustment of the supply side of the sweet potato industry is powerfully promoted, and the rapid development of the sweet potato industry is promoted. The sweet potato industry can be divided into upstream and downstream industries. The upstream industry comprises two important links of detoxified sweet potato seedlings and raw material sweet potato root tubers, which provide high-quality raw materials for processing sweet potato products. The downstream of the sweet potato industry is directly oriented to the majority of terminal consumers, and the purchasing power and consumption preference of the consumers have direct influence on the operation of the sweet potato processing industry. Sweet potato processed products are typical fast-consumption products, consumers want to purchase the products conveniently and fast, and consumers need to be tasty in taste. Sweet potato chips are common processed products. Can produce mashed sweet potato waste material in the preparation process of potato strip series product, produce the mashed sweet potato waste material that accounts for about 20% of raw materials if in the potato strip course of working, need add certain water in the course of working, the proportion of mashed sweet potato and the water addition is about 1.5 (mass ratio), and this leads to the mashed sweet potato water content to be very big, and the water content of processing back mashed sweet potato is about 84%, and the tackiness is about 4.5mm, and the waste material volume has increased 1.5 times.
Since the mashed sweet potato contains a large amount of water, the starch in the root tuber of the sweet potato leads the mashed sweet potato to have high viscosity, and therefore, the mashed sweet potato has the characteristics of water content as high as 84% and viscosity as high as 4.5mm, which leads the mashed sweet potato to be difficult to be effectively utilized.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide a method for utilizing the sweet potato mud waste, which utilizes a microbial agent to ferment the sweet potato mud, thereby greatly reducing or eliminating the odor emitted by the sweet potato mud; the probiotics, nutrient substances and bacteriostatic substances in the fermented mashed sweet potato are beneficial to the improvement of soil quality, the viscosity of the fermented mashed sweet potato is reduced to about 0.5mm, the fermented mashed sweet potato can form a clear liquid phase and a precipitation phase after standing, the clear liquid phase can be used for irrigating soil, and the precipitation phase can be poured into the soil to be fertilizer, so that the improvement of soil performance is facilitated, and the growth and yield of sweet potato seedlings are further facilitated. In addition, the invention also provides a preparation method of the microbial agent.
The technical scheme of the invention is as follows: a method for utilizing mashed sweet potato waste comprises the steps of adding a microbial agent into mashed sweet potato waste, fermenting, increasing the number of nutrient substances, probiotics, pathogenic bacteria inhibiting substances and nematode inhibiting substances in mashed sweet potato, reducing the viscosity of the mashed sweet potato, preventing the mashed sweet potato from being rotten and smelly, and forming a mashed sweet potato fermented product with clear liquid and sediment, wherein the fermented product has delicate fragrance.
Further, the sweet potato paste fermentation product is used for field spraying, the sweet potato paste fermentation liquor is poured into a field before beginning spring, ploughing is carried out after the next day, and a grower plants crops according to needs.
Further, the microbial agent comprises active ingredients of Bacillus thuringiensis FF05-2, bacillus aerophilus CR01-1 and Pediococcus pentosaceus YN22.
Furthermore, the Bacillus thuringiensis FF05-2 is classified as Bacillus thuringiensis, is preserved in the China general microbiological culture Collection center (CGMCC), has the preservation date of 2021, 05 and 17 days, and has the preservation number of CGMCC NO.22542; the classification name of the aerophilic Bacillus CR01-1 is Bacillus aerophilus, the aerophilus is preserved in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms, the preservation date is 2021 year, 05 month and 17 days, the address is No. 3 of No. 1 Xilu of the Beijing market Chaoyang district, and the preservation number is CGMCC NO.22544; the Pediococcus pentosaceus YN22 is classified as Pediococcus pentosaceus and has been preserved in the China general microbiological culture Collection center of the culture Collection of microorganisms with the preservation date of 2021, 05 and 17 days and the preservation number of CGMCC NO.22545.
Further, the fermentation refers to fermentation of different scales aiming at different quantities of the mashed sweet potatoes, and comprises a small-quantity mashed sweet potato fermented product, a medium-quantity mashed sweet potato fermented product and an industrial mashed sweet potato fermented product.
Further, the fermentation steps of the small sweet potato mash fermented product are as follows: collecting sweet potato mud waste generated in the sweet potato processing process, putting the sweet potato mud waste into three containers, adding or not adding starch degrading enzyme, adding sterilized rice hulls, brown sugar and vermiculite, shaking uniformly and standing; respectively taking fermentation liquor of Bacillus thuringiensis FF05-2, bacillus aerophilus CR01-1 and Pediococcus pentosaceus YN22, respectively adding into three containers, shaking up and standing, shaking up and shaking up once at intervals to obtain sweet potato paste fermentation product, wherein the number of probiotics in the container is 1 x 10 7 cfu/mL, no mixed bacteria, and the viscosity of the fermented mashed sweet potato is 0.5mm +/-0.08;
the fermentation steps of the medium sweet potato paste fermentation product are as follows: shaking up the fermentation of a small amount of mashed sweet potato fermentation product, adding the mixture into different fermentation tanks according to the addition of 10 percent for medium fermentation of mashed sweet potato, stirring, introducing oxygen, stirring and introducing oxygen at intervals of 1h, fermenting for 25-30 days, stopping fermentation when the pH is 2.5-4.5 to obtain the mashed sweet potato fermentation product, wherein the number of probiotics in the container is 1 multiplied by 10 7 cfu/mL, no mixed bacteria, and the viscosity of the fermented mashed sweet potato is 0.5mm +/-0.08;
said industryThe fermentation steps of the mashed sweet potato fermented product are as follows: compounding a medium sweet potato mash fermentation product containing bacillus thuringiensis FF05-2 and a medium sweet potato mash fermentation product containing bacillus aerophilus CR01-1 to form a compound microbial inoculum of the compound bacillus thuringiensis FF05-2 and the bacillus aerophilus CR01-1, inoculating the compound microbial inoculum into a 10-ton fermentation tank according to the addition of 20 percent, performing industrial fermentation on the sweet potato mash, stirring, introducing oxygen, stirring and introducing oxygen at intervals of 1h, fermenting for 25-30 days, finishing the fermentation when the pH value of the sweet potato mash fermentation liquor is 4.5, and preparing the industrial sweet potato mash fermentation product of the compound microbial inoculum of the bacillus thuringiensis FF05-2 and the bacillus aerophilus CR01-1, wherein the number of probiotics in a container is 1 multiplied by 10 7 cfu/mL, no mixed bacteria, and the viscosity of the fermented mashed sweet potato is 0.5mm +/-0.08; adding a medium amount of mashed sweet potato fermentation product containing pediococcus pentosaceus YN22 into a fermentation tank according to the addition amount of 20%, stirring and introducing oxygen at intervals of 1h, fermenting for 25-30 days, and finishing fermentation when the pH value of mashed sweet potato fermentation liquor is 2.5 to obtain the industrialized mashed sweet potato fermentation product containing pediococcus pentosaceus YN22, wherein the number of probiotics in the container is 1 x 10 7 cfu/mL, no foreign bacteria, viscosity of the fermented mashed sweet potato is 0.5mm +/-0.08;
layering the fermented product of the mashed sweet potato without amylase after standing, wherein 1/3 of the upper layer is clear liquid fermented mashed sweet potato, the rest 2/3 of the upper layer is precipitate, and the precipitate can be dispersed by shaking; the mashed sweet potato added with amylase is a liquid without precipitation.
Furthermore, in the fermentation step of the small-amount sweet potato mash fermented product, starch degrading enzyme is added or not added, sterilized 5% rice hulls, 2% brown sugar and 2% vermiculite are added after 24 hours, fermentation liquids of microbial agents including bacillus thuringiensis FF05-2, bacillus aerophilus CR01-1 and pediococcus pentosaceus YN22 are respectively measured and added into different containers according to different adding amounts, the containers are shaken uniformly and statically for 24 hours, and the containers are shaken uniformly at intervals of 6 hours, so that a medium-amount sweet potato mash fermented product and an industrial sweet potato mash fermented product can be formed.
Further, the preparation method of the microbial agent comprises the following steps:
activating bacillus thuringiensis FF05-2 and bacillus aerophilus CR01-1 by adopting an Ashby solid culture medium, and culturing by adopting an Ashby liquid culture medium to obtain first-level culture bacteria of the two strains; activating Pediococcus pentosaceus YN22 by adopting an MRS solid culture medium, and culturing by adopting an MRS liquid culture medium to obtain first-level culture bacteria of the two strains;
and step two, respectively inoculating the first-stage culture bacteria of the cultured bacillus thuringiensis FF05-2, the cultured bacillus aerophilus CR01-1 and the cultured pediococcus pentosaceus YN22 into a fermentation liquid culture medium according to the inoculation amount of 10% to perform fermentation culture, and culturing for 10-12 hours at 37 ℃ to obtain the fermented microbial agent.
Furthermore, in the first step, the bacillus thuringiensis FF05-2, the bacillus aerophilus CR01-1 and the pediococcus pentosaceus YN22 which are stored at the temperature of 20 ℃ below zero are taken out, a little bacterial liquid is dipped by inoculating rings respectively and streaked on a solid culture medium, and the solid culture medium is cultured for 10 to 12 hours at the temperature of 37 ℃; picking a single colony on the solid culture medium by using an inoculating loop, inoculating the single colony in a 100mL triangular flask of a liquid culture medium, and culturing for 8-10 h at 37 ℃ to obtain an activated strain; at this time, the culture medium contains at least 1X 10 of the culture medium per ml 7 cfu Bacillus thuringiensis FF05-2, bacillus aerophilus CR01-1 and Pediococcus pentosaceus YN22.
Furthermore, in the second step, the composition and content of the fermentation liquid Ashby medium per liter are as follows: mgSO (MgSO) 4 ·7H 2 0.2g of O; naCl 0.2g; 10g of mannitol; 0.2g of K2HPO 4; 2.0g of CaCO 3; 2.0g of vermiculite; sterilizing at 121 deg.C for 15 min at pH of 6.4; the fermentation liquid MRS culture medium comprises the following components in percentage by liter: 5g of yeast powder; 3g of brown sugar; 15g of lactose; 2g of diammonium hydrogen citrate; 0.05g of L-cysteine hydrochloride; k2HPO4 g; 0.58g of MgSO4 & 7H2O; 0.25g of MnSO 4. H2O; ween-80mL; 10g of CaCO3, pH 6.4, and sterilized at 121 ℃ for 15 minutes.
The invention has the beneficial effects that:
(1) The fermented sweet potato paste liquid has no odor, has apple vinegar fragrance, pH of about 3, and probiotic amount of 10 7 About cfu/mL, the probiotics effectively release nutrient substances of the mashed sweet potato, and the probiotics form bacteriostatic substances in the mashed sweet potato fermentation liquor, so that the quality of the mashed sweet potato fermentation liquor is effectively improved;
(2) The sweet potato paste is fermented by adopting the prior art, compared with the method of directly putting unfermented sweet potato paste into the field, the method can greatly reduce the odor emitted by the sweet potato paste to no odor, and reduce the viscosity of the sweet potato paste to about 0.5mm;
(3) The probiotics, nutrient substances, bacteriostatic substances and insect-inhibiting substances in the fermented sweet potato paste are beneficial to the improvement of the soil quality, and the growth and the yield of sweet potato seedlings are promoted.
Drawings
FIG. 1 is a photograph of 12h fermentation of mashed sweet potatoes added with amylase;
FIG. 2 photo of 12h fermentation of mashed sweet potato without amylase.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to specific embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
For a further understanding of the present invention, reference will now be made in detail to the following examples. In the following examples, unless otherwise specified, all methods are conventional; the reagents and biological materials used, unless otherwise specified, are commercially available in the stated percentages or concentrations, unless otherwise specified, are mass percentages.
Example 1
According to the utilization method of the mashed sweet potato waste, the microbial agent is added into the mashed sweet potato waste for fermentation, so that the number of nutrient substances, probiotics, pathogenic bacteria inhibiting substances and nematode inhibiting substances in the mashed sweet potato is increased, the viscosity of the mashed sweet potato is reduced, the mashed sweet potato is prevented from being rotten and smelly, a fermented product of the mashed sweet potato with clear liquid and sediment is formed, and the fermented product has faint scent. The microbial agent has active ingredients of bacillus thuringiensis FF05-2, bacillus aerophilus CR01-1 and pediococcus pentosaceus YN22, is applied to fermentation of the sweet potato mash and is used for preventing the sweet potato mash from being rotten and smelly, meanwhile, the sweet potato mash is subjected to high attachment value, the fermented sweet potato mash contains rich probiotics, nutrient substances, bacteriostatic substances and nematode inhibiting substances, the viscosity of the sweet potato mash is reduced, the sweet potato mash is effectively prevented from being rotten and smelly, the performance of a farmland can be improved after the fermented sweet potato mash is returned to the field, the healthy vigor of sweet potato seedlings is improved, and the yield is increased.
The Bacillus thuringiensis FF05-2 is classified as Bacillus thuringiensis, is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, has the preservation date of 2021 year, 05 month and 17 days, has the address of No. 3 Siro No. 1 of Beijing Korean district, beichen Xilu, and has the preservation number of CGMCC NO.22542; the classification name of the aerophilic Bacillus CR01-1 is Bacillus aerophilus, the aerophilic Bacillus CR01-1 is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation date is 2021 year, 05 month and 17 days, the address is No. 3 of No. 1 Xilu Beijing of Chaozhou, the rising area of Beijing, and the preservation number is CGMCC NO.22544; the Pediococcus pentosaceus YN22 is classified as Pediococcus pentosaceus and has been preserved in the China general microbiological culture Collection center of the culture Collection of microorganisms with the preservation date of 2021, 05 and 17 days and the preservation number of CGMCC NO.22545.
The active components of the strain, namely the Bacillus thuringiensis FF05-2, the Bacillus aerophilus CR01-1 and the pediococcus pentosaceus YN22 have the capability of inhibiting aphids, nematodes, whiteflies, fungi, escherichia coli and viruses, and can promote the degradation of starch and cellulose. The bacillus thuringiensis FF05-2 has the capability of dissolving inorganic phosphorus to release phosphorus element, has high amylase activity, cellulase activity and nitrogenase enzyme activity, and can secrete auxin; the aerophilic bacillus CR01-1 dissolves inorganic phosphorus, organic phosphorus and insoluble potassium, and has amylase activity, nitrogenase activity and secretion of auxin; pediococcus pentosaceus YN22 has the ability to solubilize inorganic phosphorus and insoluble potassium. The 3 strains can be proliferated in the mashed sweet potatoes, nutrient elements are efficiently released to facilitate fermentation of the mashed sweet potatoes, and the nutrient elements promote proliferation of the strains in the mashed sweet potatoes; the bacterial strain is proliferated to 10 in the sweet potato paste 7 After cfu/mL, the sweet potato paste has no mixed bacteria, the pH value is changed to 2.5-4.5, and the bacterial strains are fermented in the sweet potato paste to release active substances for killing insects and inhibiting bacteria, so that the bacterial strains become a probiotic fertilizer for improving the soil performance; in the mashed sweet potatoThe starch is decomposed due to the metabolism of the probiotics, and the viscosity is greatly reduced. The method not only solves the problem that the sweet potato mud is rotten and smelly, but also changes the waste sweet potato mud into the probiotic fertilizer with the insect-inhibiting and bacteriostatic effects on the soil, and promotes the development of the agricultural ecological cycle economy.
Metabolites of probiotics such as acetic acid, lactic acid, insecticidal crystal protein and the like in the sweet potato mud fermentation product can relieve the problems of nematodes and pathogenic bacteria in the sweet potato planting soil; the probiotics amylase can degrade starch and form different kinds of sugar, protein is also released from the starch, organic nitrogen formed by probiotics azotase activity can increase the content of nitrogen and carbon in the sweet potato mash, and a carbon source and a nitrogen source in soil can be increased after the fermented sweet potato mash is returned to the field. Under the inhibition effect of bacillus thuringiensis FF05-2, bacillus aerophilus CR01-1 and pediococcus pentosaceus YN22 on nematodes and harmful microorganisms, beneficial bacteria in soil are increased, so that the healthy growth of sweet potato seedlings can be promoted; metabolites such as organic nitrogen, auxin and the like generated by the growth and reproduction of the bacillus thuringiensis FF05-2, the bacillus aerophilus CR01-1 and the pediococcus pentosaceus YN22 can promote the growth of farmland crops, promote the crops to obtain soil nutrients, and are beneficial to the healthy growth of the farmland crops in the soil of the farmland.
Example 2
As a specific application of example 1, the procedure was as follows:
(1) Collecting mashed sweet potato waste: collecting 15L of waste mashed sweet potato formed in the sweet potato processing process, and putting into a 25L plastic barrel, wherein amylase is added or not added into the plastic barrel; waste generated in the sweet potato processing process can be filled into a 10-ton fermentation tank, and the filling amount is 8 tons;
(2) A small amount of sweet potato paste fermentation product: adding 5% of sterilized rice hulls, 2% of sterilized brown sugar and 2% of sterilized vermiculite into the sweet potato mash plastic barrel with or without the amylase, respectively inoculating bacillus thuringiensis FF05-2, bacillus aerophilus CR01-1 and pediococcus pentosaceus YN22 according to the inoculation amount of 10%, and fermenting for 24 hours, wherein the thallus content in the fermentation liquid is 10 7 cfu/mL, and reducing the viscosity of the sweet potato paste to about 0.5mm to obtain small amount of sweet potato paste fermented product, i.e. Bacillus thuringiensis FF05-2 small amount of sweet potato paste fermented productThe fermentation product comprises a fermentation product, a small amount of sweet potato paste fermentation product of bacillus aerophilus CR01-1 and a small amount of sweet potato paste fermentation product of pediococcus pentosaceus YN 22;
(3) A medium-amount sweet potato paste fermented product: adding a small amount of sweet potato paste fermentation product into a fermentation tank with the volume of 10 tons according to the addition of 10 percent, wherein the content of the sweet potato paste in the fermentation tank is about 8 tons, stirring once every 1 hour, fermenting for 25-30 days, the pH value of the sweet potato paste fermentation liquor is 2.5-4.5, and the strain content is 10 7 cfu/mL, and reducing the viscosity of sweet potato paste to about 0.5mm to obtain middle-amount sweet potato paste fermented product, i.e. middle-amount sweet potato paste fermented product of Bacillus thuringiensis FF05-2, middle-amount sweet potato paste fermented product of Bacillus aerophilus CR01-1 and middle-amount sweet potato paste fermented product of Pediococcus pentosaceus YN 22;
(4) Adding a medium-amount sweet potato mash fermented product into unfermented sweet potato mash, adding a medium-amount sweet potato mash fermented product containing bacillus thuringiensis FF05-2 and bacillus aerophilus CR01-1 into the unfermented sweet potato mash to form a compound microbial agent, and independently adding a medium-amount sweet potato mash fermented product of pediococcus pentosaceus YN22 into the unfermented sweet potato mash; the addition amount of the medium-amount mashed sweet potato fermentation product is 20 percent; carrying out third fermentation on the mashed sweet potatoes, finishing the third fermentation when the pH value of mashed sweet potato fermentation liquor is 2.5-4.5, and reducing the viscosity of the mashed sweet potatoes to about 0.5mm to obtain an industrial mashed sweet potato fermented product, namely; an industrial mashed sweet potato fermented product of a bacillus thuringiensis FF05-2 and bacillus aerophilus CR01-1 composite microbial agent and an industrial mashed sweet potato fermented product of pediococcus pentosaceus YN22.
(5) Sweet potato paste fermentation liquor containing probiotics: the small-amount mashed sweet potato fermented product, the medium-amount mashed sweet potato fermented product and the industrial mashed sweet potato fermented product are all mashed sweet potato fermented products containing probiotics; the fermented product of the sweet potato paste after fermentation of the sweet potato paste enzymolyzed by the amylase is clear liquid, and can be sprayed into soil or diluted to irrigate crops and the like; the fermented product of the fermented sweet potato paste without amylase enzymolysis can form 1/3 clear liquid and 2/3 precipitate after standing, the clear liquid can be directly used for irrigating the land, and the clear liquid can be used for irrigating crops after being diluted.
(6) Spraying in the field: the sweet potato paste fermented product can be used for fertilizing and irrigating crops such as sweet potatoes, wheat and the like after being diluted by 100 times, and the yield and the quality can be improved.
Example 3
The preparation method of the microbial agent of example 1 includes the following steps:
activating bacillus thuringiensis FF05-2 and bacillus aerophilus CR01-12 by adopting an Ashby solid culture medium, and culturing by adopting an Ashby liquid culture medium to obtain a first-level culture strain of the two strains; activating pediococcus pentosaceus YN22 by adopting an MRS solid culture medium, and culturing by adopting an MRS liquid culture medium to obtain first-level culture bacteria of pediococcus pentosaceus YN22 strains;
and step two, respectively putting the cultured first-stage culture bacteria of the bacillus thuringiensis FF05-2, the bacillus aerophilus CR01-12 and the pediococcus pentosaceus YN22 into a fermentation liquid Ashby culture medium and an MRS liquid culture medium according to the inoculation amount of 10% for fermentation culture, and culturing for 10-12h at 37 ℃ to obtain the fermented microbial agent.
In the first step, bacillus thuringiensis FF05-2 and bacillus aerophilus CR01-12 stored at-20 ℃ are respectively taken out, a small amount of bacterial liquid is respectively dipped by an inoculating loop and streaked on an Ashby (Asparagus) solid culture medium, and the culture is carried out for 10 to 12 hours at 37 ℃; picking a single colony on the solid culture medium by using an inoculating loop, inoculating the single colony in a 100mL triangular flask of an Ashby (Abrus sibiricus) liquid culture medium, and culturing for 8-10 h at 37 ℃ to obtain an activated strain; at this time, at least 1X 10 of the culture medium per ml of the Ashby liquid culture medium 7 cfu Bacillus thuringiensis FF05-2 and Bacillus aerophilus CR01-12.
In the first step, taking out pediococcus pentosaceus YN22 stored at-20 ℃, dipping a little bacterial liquid by using an inoculating loop, streaking on an MRS solid culture medium, and culturing for 10-12h at 37 ℃; selecting a single colony on the solid culture medium by using an inoculating loop, inoculating the single colony in a 100mL triangular flask of an MRS liquid culture medium, and culturing for 8-10 h at 37 ℃ to obtain an activated strain; at this time, MRS liquid medium contains at least 1X 10/ml 7 cfu Pediococcus pentosaceus YN22.
In the second step, the composition and content of each liter of the fermentation liquid Ashby culture medium are as follows: 0.2g of MgSO4 & 7H2O; naCl 0.2g; 10g of mannitol; 0.2g of K2HPO 4; 2.0g of CaCO 3; 2.0g of vermiculite; sterilizing at 121 deg.C for 15 min at pH of 6.4; the fermentation liquid MRS culture medium comprises the following components in percentage by liter: 5g of yeast powder; 3g of brown sugar; 15g of lactose; 2g of diammonium hydrogen citrate; 0.05g of L-cysteine hydrochloride; k2HPO4 g; 0.58g of MgSO4 & 7H2O; 0.25g of MnSO 4. H2O; tween-80mL; caCO3 (10 g), pH 6.4, and sterilized at 121 ℃ for 15 minutes.
Example 4
As a specific application of example 1, the procedure was as follows:
step one, fermenting the nitrogen, phosphorus and potassium contents of the sweet potato paste: the measured nitrogen content of the mashed sweet potato is 4.19 to 8.28 percent, the phosphorus content is 1.44 to 2.23 percent and the potassium content is 0.50 to 1.23 percent after the mashed sweet potato is fermented for about 25 days. As can be seen, the fermented mashed sweet potato contains certain nutrients.
Step two, fermenting the content of the mashed sweet potato probiotics: the fermented mashed sweet potato has no contamination of other bacteria, and contains Bacillus thuringiensis FF05-2 and Bacillus aerophilus CR01-12 of at least 1 × 10 7 cfu/mL, the content of Pediococcus pentosaceus YN22 in the fermented sweet potato paste is at least 1 x 10 7 cfu/mL。
Step three, field application of the mashed sweet potato: the fermented sweet potato mud is filled into a filling vehicle, sprayed into an idle place where a green manure farmland such as orychophragmus violaceus is planted, after soil is thawed, a green manure crop such as common vetch and oil sunflower is planted in the idle place, and before the crop such as sweet potato is planted, the green manure crop is ploughed into a fertile soil field.
Step four, the field application of the mashed sweet potato: the fermented sweet potato paste is filled into a filling vehicle and sprayed into farmlands, the content of quick-acting potassium in soil is increased by 10 percent, the content of alkaline hydrolysis nitrogen is increased by 5 percent, and the content of reducing sugar is increased by 8 percent when the sweet potato paste is measured on 7 days. Planting green manure crops such as common vetch, oil sunflower and the like after the soil is thawed, and plowing the green manure crops into a fertile field before planting crops such as sweet potatoes.
From the results, the sweet potato paste products fermented by the microbial agent provided by the invention have good effects on various indexes of the sweet potato paste in different tests of fermentation of the sweet potato paste. Compared with the mashed sweet potatoes which are not treated by microbial inoculum, the fermented mashed sweet potatoes emit the fragrance of apple vinegar, the probiotic content is high, certain nitrogen, phosphorus and potassium nutrient elements are also contained, the viscosity is reduced to about 0.5mm from about 4.5mm, and the guarantee is provided for improving the soil performance after the fermented mashed sweet potatoes are sprayed into farmlands.
The above description is only for the preferred embodiment of the present invention and should not be taken as limiting the invention, and any modifications, equivalents, improvements and the like made within the scope of the present invention should be included in the patent protection scope of the present invention.
Claims (10)
1. A utilization method of sweet potato mud waste is characterized by comprising the following steps: the microbial agent is added into the sweet potato mash waste for fermentation, so that the number of nutrient substances, probiotics, pathogenic bacteria inhibiting substances and nematode inhibiting substances in the sweet potato mash is increased, the viscosity of the sweet potato mash is reduced, the sweet potato mash is prevented from being rotten and smelly, a clear liquid and a precipitated sweet potato mash fermented product are formed, and the fermented product has faint scent.
2. The method for utilizing the waste sweet potato mash according to claim 1, characterized in that: the sweet potato paste fermentation product is used for spraying in the field, the sweet potato paste fermentation liquor is poured into the field before beginning spring, plowing is carried out after the next day, and crops are planted by planters according to needs.
3. The method for utilizing the waste sweet potato mash according to claim 1, characterized in that: the microbial agent contains active ingredients of Bacillus thuringiensis FF05-2, bacillus aerophilus CR01-1 and pediococcus pentosaceus YN22.
4. The method for utilizing the waste sweet potato mash according to claim 3, characterized in that: the Bacillus thuringiensis FF05-2 is classified as Bacillus thuringiensis, and is preserved in the China general microbiological culture Collection center (CGMCC), the preservation date is 2021, 05 and 17 days, and the preservation number is CGMCC NO.22542; the classification name of the Bacillus aerophilus CR01-1 is Bacillus aerophilus, the Bacillus aerophilus has been preserved in China general microbiological culture Collection center of China Committee for culture Collection of microorganisms, the preservation date is 2021 year, 05 month and 17 days, and the preservation number is CGMCC NO.22544; the Pediococcus pentosaceus YN22 is classified as Pediococcus pentosaceus, is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, has the preservation date of 2021, 05 and 17 days, and has the preservation number of CGMCC NO.22545.
5. The method for utilizing the waste sweet potato mash according to claim 1, characterized in that: the fermentation refers to fermentation of different scales aiming at different quantities of the mashed sweet potatoes, and comprises a small amount of mashed sweet potato fermented products, a medium amount of mashed sweet potato fermented products and industrial mashed sweet potato fermented products.
6. The method for utilizing the waste sweet potato mash of claim 5, which is characterized in that: the fermentation steps of the small sweet potato paste fermentation product are as follows: collecting sweet potato mud waste generated in the sweet potato processing process, putting the sweet potato mud waste into three containers, adding or not adding starch degrading enzyme, adding sterilized rice hulls, brown sugar and vermiculite, shaking uniformly and standing; respectively taking fermentation liquor of bacillus thuringiensis FF05-2, bacillus aerophilus CR01-1 and pediococcus pentosaceus YN22, respectively adding the fermentation liquor into three containers, shaking up and standing, shaking up and shaking up once at intervals to obtain sweet potato paste fermentation product, wherein the number of probiotics in the containers is 1 x 10 7 cfu/mL, no foreign bacteria, viscosity of the fermented mashed sweet potato is 0.5mm +/-0.08;
the fermentation steps of the moderate sweet potato paste fermented product are as follows: a small amount of mashed sweet potato fermentation product is evenly fermented and added into different fermentation tanks according to the addition of 10 percent for mashed sweet potato fermentationFermenting at a medium amount, stirring, introducing oxygen, stirring and introducing oxygen at an interval of 1h, fermenting for 25-30 days, stopping fermentation when the pH is 2.5-4.5 to obtain sweet potato paste fermented product, wherein the number of probiotics in the container is 1 × 10 7 cfu/mL, no foreign bacteria, viscosity of the fermented mashed sweet potato is 0.5mm +/-0.08;
the fermentation steps of the industrial mashed sweet potato fermented product are as follows: compounding a moderate sweet potato mash fermented product containing bacillus thuringiensis FF05-2 and a moderate sweet potato mash fermented product containing bacillus aerophilus CR01-1 to form a compound microbial inoculum of the compound bacillus thuringiensis FF05-2 and the bacillus aerophilus CR01-1, adding the compound microbial inoculum into a 10-ton fermentation tank according to the addition of 20 percent, performing industrial fermentation on the sweet potato mash, stirring, introducing oxygen, stirring and introducing oxygen at intervals of 1h, fermenting for 25-30 days, ending the fermentation when the pH value of the sweet potato mash fermentation liquor is 4.5, and preparing the industrial sweet potato mash fermented product of the compound microbial inoculum of the bacillus thuringiensis FF05-2 and the bacillus aerophilus CR01-1, wherein the number of probiotics in the container is 1 multiplied by 10 7 cfu/mL, no mixed bacteria, and the viscosity of the fermented mashed sweet potato is 0.5mm +/-0.08; adding a medium amount of mashed sweet potato fermentation product containing pediococcus pentosaceus YN22 into a fermentation tank according to the addition amount of 20%, stirring and introducing oxygen at intervals of 1h, fermenting for 25-30 days, and finishing fermentation when the pH value of mashed sweet potato fermentation liquor is 2.5 to obtain the industrialized mashed sweet potato fermentation product containing pediococcus pentosaceus YN22, wherein the number of probiotics in the container is 1 x 10 7 cfu/mL, free of infectious microbes, the viscosity of the fermented mashed sweet potato is 0.5mm +/-0.08;
layering the fermented product of the mashed sweet potato without amylase after standing, wherein 1/3 of the upper layer is clear liquid fermented mashed sweet potato, the rest 2/3 layers are precipitates, and the precipitates can be dispersed by shaking; the mashed sweet potato added with amylase is a liquid without precipitation.
7. The method for utilizing the waste sweet potato mash of claim 6, which is characterized in that: in the fermentation step of the small amount of sweet potato mash fermentation product, starch degrading enzyme is added or not added, sterilized 5% rice hull, 2% brown sugar and 2% vermiculite are added after 24 hours, fermentation liquids of microbial agents including bacillus thuringiensis FF05-2, bacillus aerophilus CR01-1 and pediococcus pentosaceus YN22 are respectively measured and added into different containers according to the addition of 10%, the containers are shaken uniformly and statically for 24 hours, and the containers are shaken uniformly once at intervals of 6 hours.
8. The method for utilizing the waste sweet potato mash according to claim 1, characterized in that: the preparation method of the microbial agent comprises the following steps:
activating bacillus thuringiensis FF05-2 and bacillus aerophilus CR01-1 by adopting an Ashby solid culture medium, and culturing by adopting an Ashby liquid culture medium to obtain first-level culture bacteria of the two strains; activating Pediococcus pentosaceus YN22 by adopting an MRS solid culture medium, and culturing by adopting an MRS liquid culture medium to obtain first-level culture bacteria of the two strains;
and step two, respectively inoculating the primary culture bacteria of the cultured bacillus thuringiensis FF05-2, the cultured bacillus aerophilus CR01-1 and the cultured pediococcus pentosaceus YN22 into a fermentation liquid culture medium according to the inoculation amount of 10% for fermentation culture, and culturing for 10-12h at 37 ℃ to obtain the fermented microbial agent.
9. The method for utilizing the waste sweet potato mash of claim 8, which is characterized in that: in the first step, the Bacillus thuringiensis FF05-2, the Bacillus aerophilus CR01-1 and the pediococcus pentosaceus YN22 which are stored at the temperature of-20 ℃ are taken out, a small amount of bacterial liquid is respectively dipped by an inoculating loop and streaked on a solid culture medium, and the bacterial liquid is cultured for 10 to 12 hours at the temperature of 37 ℃; picking a single colony on the solid culture medium by using an inoculating loop, inoculating the single colony in a 100mL triangular flask of a liquid culture medium, and culturing for 8-10 h at 37 ℃ to obtain an activated strain; at this time, the culture medium contains at least 1X 10 of the total amount of the culture medium per ml 7 cfu Bacillus thuringiensis FF05-2, bacillus aerophilus CR01-1 and Pediococcus pentosaceus YN22.
10. The method for utilizing the waste sweet potato mash of claim 9, which is characterized in that: in the second step, the composition and content of each liter of fermentation liquid Ashby culture medium are as follows: mgSO (MgSO) 4 ·7H 2 0.2g of O; naCl 0.2g; 10g of mannitol; 0.2g of K2HPO 4; 2.0g of CaCO 3; 2.0g of vermiculite; sterilizing at 121 deg.C for 15 min at pH of 6.4; fermentation ofThe liquid MRS culture medium comprises the following components in percentage by liter: 5g of yeast powder; 3g of brown sugar; 15g of lactose; 2g of diammonium hydrogen citrate; 0.05g of L-cysteine hydrochloride; k2HPO4 g; 0.58g of MgSO4 & 7H2O; 0.25g of MnSO 4. H2O; ween-80mL; 10g of CaCO3, pH 6.4, and sterilized at 121 ℃ for 15 minutes.
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