JP2010104249A - Liquid culture for nutritious additive - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a nutritious liquid culture produced by utilizing seafood processing by-products. <P>SOLUTION: The liquid culture includes seafood processing by-products containing fish bone as main ingredients, and is obtained by using mixed culture media enriched in sugar and nitrogen; and culturing microbial associates including lactobacillus or acidophilic bacteria existing together with yeast residing in the surface layer of the culture media; making the culture liquid have ≤pH4.0 and degrading the fish bone to be dissolved in the culture liquid. The liquid culture for nutritious additive is used as drinking additive, fertilizer or a plant-vitalizing agent. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a liquid culture for a nutritional additive, and more particularly to a feed additive and a fertilizer / plant vitality agent.

  In recent years, the necessity of supplying minerals has been pointed out to maintain our health, and in fact, many supplements have been developed. Among minerals, development of a liquid fertilizer that is strengthened using calcium derived from soluble lime in particular and does not precipitate even at a high concentration (Patent Document 1) is known. However, even if there is a shortage of minerals, taking too much can harm the body and the range of optimal intake is narrow, so it is difficult to supply, and it is best to take it in a balanced manner through natural water and food. Suitable for In particular, an appropriate intake method of trace minerals such as vanadium, nickel, molybdenum, germanium, manganese, and zinc is desired (Non-patent Document 1). However, the mineral content contained in the food is not always sufficient for production with an emphasis on efficiency in a controlled process. In addition, it is pointed out that the mineral content in the soil and water itself has decreased due to the increased production activities, and that the living organisms on the ground are deficient in mineral components, and that many of them have flowed into seawater. Has been. Therefore, livestock, vegetables, and fruits, which are our foods, are often lacking in minerals. If nutritional ingredients, mainly minerals, are properly supplemented, growth will be further promoted and disease will be strengthened. As a result, it is also expected that a well-balanced mineral can be supplied to humans who have consumed them as food.

  Most of the minerals in the ground flow into the sea and lakes, and the marine and marine products and marine and marine by-products and seaweeds that grow there are rich in minerals in a well-balanced manner, including nutrients and vitamins. Therefore, it has been conventionally known that it is effective as a raw material for fertilizers and feeds (Patent Document 2). However, most of them are susceptible to spoilage because they contain moisture, and have a problem that their use is limited due to poor preservation. For example, by-products actually produced in the processing process of fish are used as raw materials, and fish meal is obtained by dehydration separation and drying before being spoiled, which is used for organic fertilizer and feed, but 1 kg of fish meal is produced. In order to do so, 0.1 kg of oil is burned, and the energy cost required for it and the problem of carbon dioxide generated in the production process cannot be ignored.

On the other hand, in a system where koji molds, yeasts and lactic acid bacteria coexist, it has been widely known in sake brewing, sake miso and soy sauce brewing that starch is saccharified and alcohol and organic acids are produced without causing spoilage by various bacteria. The roles of these three types of microorganisms have also been clarified. Aspergillus is responsible for converting starch into glucose, yeast is responsible for converting glucose into alcohol, and lactic acid bacteria is lowered to pH 4-6 to allow the entry of miscellaneous bacteria. It was also known that this is a role to prevent (Non-patent Document 2).

  In addition, when dairy cows ingest organic acids such as lactic acid, acetic acid, butyric acid and propionic acid, it has been known that organic acids are absorbed from the digestive tract and are involved in milk fat synthesis via the mammary gland. Moreover, these organic acids and ethyl alcohol were also known to increase the storage stability of fertilizers and feeds. Furthermore, fertilizer and feed additives containing yeast cell walls and lactic acid bacteria have been shown to improve feed efficiency for livestock and fish and to promote growth for plants (Patent Documents 3 and 4).

However, it has been known that when marine / fishery by-products and seaweed containing fish bones are cultured, miscellaneous bacteria usually propagate and a strong odor of spoilage is generated, but they are cultured with lactic acid bacteria and acidophilic bacteria in the presence of yeast. It has not been known so far that when the hydrogen ion concentration of the liquid is adjusted to pH 4.0 or less, the growth of rot bacteria involved in rot is suppressed and the generation of rot odor is also suppressed.

In addition, fish bones were known to be good materials for mineral supply, but when suspended in a culture solution of pH 4.0 or lower, where yeast and lactic acid bacteria coexist, softening progressed and fish bones decomposed. It has not been known so far that dissolution of minerals in a culture solution proceeds efficiently.
JP 2004-51434 A JP 2003-238324 A JP-A-6-319468 JP 2002-58432 A Marumoto Yasuo, Marumoto Yasuo: Latest Mineral Reader, Shinchosha, 1992 Teruhiko Beppu, New Microbiology, 97-98, IBS Publishing (Tokyo) (2004)

  The present inventor can cultivate lactic acid bacteria, acidophilic bacteria, etc. in the presence of yeast to reduce the pH to 4.0 or less, and seafood and fishery by-products including fish bones can be added to the culture medium, and can be used as resources. As a result, the present invention has been completed.

The present invention includes a well-balanced mineral component derived from fish bones, and further includes a yeast having a high nutritional value, rich in vitamins, minerals, and the like, and lactic acid bacteria excellent in immunostimulatory ability and / or acidophilic bacteria resistant to spoilage, Furthermore, it is intended to provide a liquid culture that has high storage characteristics, including high-concentration hydrogen ions (pH 4.0 or less), alcohol and organic acids, and is useful as a fertilizer / feed additive and plant vitality agent. Let it be an issue.

  The liquid culture for the nutritional additive of the present invention is present on the surface of the medium using a mixed medium enriched with sugar and nitrogen by adding marine and fishery by-products containing fish bone as a main component. Cultivate microbial flora consisting of lactic acid bacteria or acidophilic bacteria existing together with yeast (preferably microbial flora consisting of lactic acid bacteria or acidophilic bacteria together with yeast covering the surface of the medium) and lower the pH of the culture solution to 4.0 or less It is a liquid culture obtained by causing the fish bone to decompose and dissolve.

The yeast is Saccharomyces, Candida, Torulopsis, Zygosaccharomy, Schizosaccharomyces, Pichia, or Hansenula, and the lactic acid bacteria are Lactobacillus, Bifidobacterium, Lactococcus, Pediococcus, Leuconostoc, or Streptocococ Preferably, the acidophilic bacterium is a genus Thermoplasma or Sulfolobus. A particularly preferred yeast is a film-producing yeast.

The liquid culture for nutritional additives of the present invention is characterized by being used as a feed additive or as a fertilizer or plant vitality agent.
A method for producing a liquid culture for a nutritional additive, using a mixed medium enriched with sugar and nitrogen by adding a marine / fishery by-product containing fish bone as a main component, A microbial flora composed of lactic acid bacteria or acidophilic bacteria existing together with yeast existing in the medium (preferably a microbial flora composed of lactic acid bacteria or acidophilic bacteria together with yeast covering the medium surface layer) is cultured, and the pH of the culture solution is set to 4.0. In addition to the following, it is characterized by being obtained by decomposing and dissolving the fish bone and finally removing the solid matter.

The mixed medium is desirably a natural medium based on a medium for culturing yeast or lactic acid bacteria. It is desirable to add 5 to 20% of the marine by-product with respect to the culture solution and 0.1 to 40% of the microbiota as a preculture solution.

A feed additive containing the liquid culture, or a fertilizer or plant vitality agent containing the liquid culture is also included in the present invention.
In the present invention, it is desirable to culture lactic acid bacteria or acidophilic bacteria in the presence of yeast during microbial culture. The reason for this is to reduce the dissolved oxygen concentration in the culture medium by growing yeast to create an environment suitable for the growth of anaerobic lactic acid bacteria and acidophilic bacteria, and to suppress the invasion of spoilage bacteria by producing ethanol. In addition, when adding and fermenting marine and fishery by-products containing fish bones, the culture system of lactic acid bacteria or acidophilic bacteria in the presence of yeast is more “fresh” during fermentation than culture systems without yeast. And a comfortable production environment can be secured.

  The liquid culture for a nutritional additive of the present invention is a liquid product, is not easily spoiled even at room temperature, contains a rich balance of components derived from fish bones, mainly minerals, is rich in nutritional value, digestible and absorbable, and Excellent palatability. For this reason, it has the use as an additive to a feed or a fertilizer, and a plant vitality agent. When used for livestock and fish, it is effective for improving feed efficiency, shortening the breeding period, and improving disease resistance. Furthermore, when applied to plants and the like, it is excellent in quality and growth promoting effect, and is effective for increasing yield, improving quality, and disease resistance.

According to the method of the present invention for producing a liquid culture for a nutritional additive, it is possible to produce a liquid culture with high nutritional value by liquefying marine and marine by-products with little fossil energy and effort. By-products can be used effectively.
Detailed Description of the Invention
The liquid culture for the nutritional additive of the present invention is present on the surface of the medium using a mixed medium enriched with sugar and nitrogen by adding marine and fishery by-products containing fish bone as a main component. This is a liquid culture obtained by cultivating a microflora composed of lactic acid bacteria or acidophilic bacteria present together with the yeast to reduce the pH of the culture solution to 4.0 or less and decomposing and dissolving the fish bones.

Yeast is enriched with sugar (such as molasses) and natural nitrogen components (such as boiled seafood processed seafood) as a carbon source, and a natural medium containing marine and marine by-products with fish bone as the main ingredient. Cultivate microbiota containing lactic acid bacteria and / or acidophilic bacteria to bring the culture solution to pH 4.0 or lower, and simultaneously decompose and dissolve minerals and nutritional components derived from marine and fishery by-products containing fish bone as the main component This is a liquid culture for a nutritional additive. Specifically, the nutrient additive is preferably provided in the form of a fertilizer / feed additive and a plant vitality agent.

As the fish bones, horse mackerel, mackerel, sardine, sardine, yellowtail, pufferfish, sweetfish, tuna, tuna, taiyai, tai, rei, eel, hamachi, ako, shirogiso, hirame, eel, tuna, salmon, It is preferably at least one fish bone selected from gure, suzuki, tiger puffer, hokke, kanpachi, bunbo, striped mackerel, isaki, carp, sago, kawahagi, noodles, koi, black tiger, and fish. However, it is not limited to these examples, and fish bones can be widely used in the present invention. Not only one type of fish bone but also a mixture of multiple types of fish bones may be used. It doesn't matter what kind of bone it is.

In addition, marine and marine by-products are usually marine by-products, but by-products of freshwater fish and shellfish are not excluded (in this specification, “marine and marine by-products” may be simply referred to as “marine by-products”). As marine and fishery by-products, the main component of fish bones, as well as by-products (waste) derived from octopus, squid, kombu, green algae, red algae, cyanobacteria, shellfish, and / or coral
Should be included. Furthermore, marine and marine by-products such as seafood internal organs and seafood may be included, but in this case, it is desirable to use fresh seafood as early as possible from the time of disassembly of fresh seafood in order to prevent spoilage and to suppress the growth of harmful bacteria.

  The mixed medium used for producing the liquid culture of the present invention is a mixed medium in which a natural medium enriched with sugar and nitrogen is added to a marine / fishery by-product containing fish bone as a main component. is there. The natural medium may be based on a medium for culturing yeast or lactic acid bacteria. Specifically, a medium containing at least one of molasses, malt extract, fish shellfish extract, skim milk powder and the like is suitable.

The raw materials for carbohydrates and nitrogen components used together with marine and fishery by-products containing fish bones as long as they are rich in nutrients, especially sugars such as molasses and brown molasses, nitrogen content such as scallops and mackerel Naturally-derived heated and non-heated by-products such as boiled food processing are suitable. If necessary, a salt in the form of urea nitrogen, ammonia nitrogen or nitrate nitrogen may be added. When these microbial suspensions containing facultative anaerobes such as yeast, lactic acid bacteria, and acidophilic bacteria are added to these aqueous suspensions and left to culture, organic acids are produced by fermentation, and the pH of the culture solution is reduced to 4.0 or lower. Become. In general, the entry of spoilage bacteria having an optimum pH from neutral to alkaline and aerobic fungi is prevented, and the production of ethanol by yeast and the production of organic acids such as lactic acid by lactic acid bacteria progresses. A culture solution with high storage stability is obtained. Since yeast and lactic acid bacteria are facultative anaerobic bacteria, the purpose can be achieved even by gently stirring culture.

  The “microflora composed of lactic acid bacteria or acidophilic bacteria present together with yeast existing on the surface layer of the medium” defines the flora form of lactic acid bacteria or acidophilic bacteria coexisting with yeast. As long as lactic acid bacteria or acidophilic bacteria coexist and grow under anaerobic conditions created by yeast existing on the surface or surface of the medium, the mode of the complex microflora is not particularly limited. For example, there is an embodiment in which the yeast first grows, the grown yeast covers the surface layer of the medium to create an acidic / anaerobic environment, and subsequently, lactic acid bacteria or acidophilic bacteria grow under the yeast to further create an acidic environment. However, in the presence of yeast, lactic acid bacteria or acidophilic bacteria may grow simultaneously. A form in which lactic acid bacteria or acidophilic bacteria coexisting with the floating yeast grow together may be used. Furthermore, both lactic acid bacteria and acidophilic bacteria may grow in the presence of yeast. In the microflora of the present invention, the yeast that grows on the surface of the medium first covers the surface of the medium and the medium below is anaerobic, and anaerobic lactic acid bacteria and acidophilic bacteria grow under the yeast. It is desirable that a microflora containing these be formed. That is, it is in the form of a microflora consisting of lactic acid bacteria or acidophilic bacteria underneath the yeast that covers the medium surface layer. Without such yeast, the “fresh odor” during fermentation cannot be suppressed, and the degradation of fish bones does not proceed quickly.

Yeast and lactic acid bacteria in the microflora become dominant bacteria as the pH of the mixed / cultured solution decreases, but a precultured solution or cells themselves may be added as necessary. The yeast is particularly compatible with the film-producing yeast that grows on the surface of the medium in that it coexists with lactic acid bacteria. However, the present invention can be carried out regardless of this, and in the case of yeast, for example, there are beer yeast, sake yeast, wine yeast, whiskey yeast, baker's yeast and the like. Furthermore, the genus Saccharomyces, Candida, Torulopsis, Zygosaccharomy, Schizosaccharomyces, Pichia, or Hansenula is also included. In particular, film-producing yeast is a preferred yeast. This is because when the film-producing yeast forms a film on the surface of the culture solution and grows in such a manner that the medium is covered, an environment suitable for the growth of anaerobic lactic acid bacteria and acidophilic bacteria is created. As a film-producing yeast, preferably Saccharomyces
Genus (such as Saccharomyces bayanus), Torulopsis (such as Torulaspora delbrueckii), Pichia (such as Pichia amomala), Candida, Zygosaccharomyces, Schizosaccharomyces,
A film-producing yeast belonging to the genus Hansenula. These can be used alone or in appropriate combination.

There are also no particular restrictions on lactic acid bacteria, and there are animal lactic acid bacteria, plant lactic acid bacteria, homo-type lactic acid bacteria, hetero-type lactic acid bacteria, etc., for example, Lactobacillus acidophilus, Lactobacillus casei, which are good human lactic acid bacteria. , Lactobacillus brebe, Enterococcus faecalis and the like. Moreover, Lactobacillus phalaginis etc. which are found in fermentation residue are also desirable. Furthermore, the genus Lactobacillus, the genus Bifidobacterium, the genus Lactococcus, the genus Pediococcus, the genus Leuconostoc, the genus Streptococcus, etc. are also mentioned. These can be used alone or in appropriate combination. Examples of acidophilic bacteria include bacteria such as Thermoplasma and Sulfolobus.

When left at room temperature for about 3 days to 3 weeks, or gently stirred and cultured as necessary, ethanol and organic acid are produced and the pH is lowered. For the addition of microorganisms to the culture solution, a preculture solution of a microflora containing yeast and lactic acid bacteria and / or acidophilic bacteria is added at a rate of 0.1 to 40%, preferably 5 to 20%. If necessary, yeast or lactic acid bacteria may be added simultaneously. In the case of yeast, it is added at a rate of 0.1% to 1.5%, preferably 0.5% to 1% in a mud state, and in the case of lactic acid bacteria, it is added at a rate of 001% to 0.5%, preferably 0.05% to 0.2%. And hold at 20-40 ° C. for about 3 days to 3 weeks. The pre-culture solution of the microflora preferably contains at least yeast and lactic acid bacteria. The same applies when adding bacterial cells to the culture medium. In addition to yeast and lactic acid bacteria, acidophilic bacteria are included as appropriate.

By this step, the fermentation proceeds, the pH is lowered to 4.0 or less, and a highly preserved culture / fermentation solution can be obtained. If necessary, the culture can be started from the beginning of the culture by setting the pH of the medium to 4.0 or lower. Therefore, from the coexistence of yeast and lactic acid bacteria or acidophilic bacteria, it is convenient to “lower the pH of the culture solution to 4.0 or less”, but if necessary, the pH may be set to 3.5 or less.

  The content of fish bone in marine / fishery by-products containing fish bone as a main component may be set in consideration of the calcium content in the liquid culture as the final product. For example, fish bone is 1 to 50% by weight, preferably 10 to 30% by weight of the total amount of fishery by-products.

The amount of marine / fishery by-products containing fish bone as the main component is 40% or less, preferably 5% to 20%, based on the culture / fermentation liquid. The fish bone may be crushed by pulverization or the like in order to increase the decomposition efficiency, but may be put in the form as it is. If it is held at room temperature and visually, the time when the solids disappeared is considered to be the completion time of decomposition / fermentation, it is usually after about 3 days to 3 weeks Is completely decomposed and fermented, but this period varies depending on the type and amount of fish bone and fishery by-products. By reducing the pH of the culture solution, fish bones and the like in the culture solution are easily softened, the contained mineral components are dissolved in the culture solution, and eventually the fish bones are decomposed and disappear according to the progress of fermentation. Thus, in the present invention, there is a great advantage that it is not necessary to separately dissolve the fish bone which is a mineral raw material. In addition, since a technique for easily liquefying fishery by-products including fish bones has not been known, the significance thereof is great.

  Other biological components such as sugar and protein are decomposed and fermented by the microflora including yeast and lactic acid bacteria. Depending on the type and amount of fish bones and fishery by-products, it may take time for them to completely degrade or cannot wait until then, the culture is filtered to remove undegraded fish bones, fish by-products and other solid contaminants. It may be removed.

  The main products of microorganisms are ethanol and organic acids. In some cases, nitrogen components derived from proteins and amino acids may be converted to ammonia and amines that cause rot odors, but because the pH of the culture and fermentation broth is low, these components do not transpiration and rot. There is no odor. In particular, when the film-producing yeast has a lid on the surface of the culture solution, transpiration of these components can be suppressed. Therefore, this fermented broth is a culture / fermented broth having a very high storage stability and stable quality.

In addition, the seafood and fishery by-products containing fish bones as the main component may be added to the culture solution together with the sugar and nitrogen component ingredients at the start of the culture. It may be added at a time when the cultivation / fermentation has progressed to some extent in advance of cultivation using the ingredients as raw materials.

  Another aspect of the present invention is a method for producing a liquid culture for a nutritional additive, wherein a marine / fishery by-product containing fish bone as a main component is added, and the mixture is enriched with sugar and nitrogen. Using the medium, cultivate the microbial flora consisting of lactic acid bacteria or acidophilic bacteria present together with the yeast present on the medium surface layer (preferably the microbial flora consisting of lactic acid bacteria or acidophilic bacteria underneath the yeast covering the medium surface layer), The production method is characterized in that it is obtained by lowering the pH of the culture solution to 4.0 or less, decomposing and dissolving the fish bone, and finally removing the solid matter. Removal of solids (undegraded fish bones, fishery by-products and other solid contaminants) may be accomplished by general methods such as filtration and centrifugation, and finally a liquid culture is obtained. This liquid culture is used as a nutrient additive as it is, or by further adding necessary substances (stabilizer, pH adjuster, etc.), as a feed additive of the present invention, or as a fertilizer or plant vital agent (growth) Accelerant, disease resistance improver, etc.).

  The method according to the present invention, in which marine by-products are recycled and used effectively, requires less processing energy in the treatment process. In producing a liquid culture that can be used as a fertilizer / feed additive, there is no process of drying, solidifying or pulverizing the perishable marine by-product, which is a raw material, and high-heat heating, and therefore it is a very energy-saving production method. In addition, since there is no generation of carbon dioxide due to combustion, it is an excellent production method from the viewpoint of suppressing global warming.

The liquid culture for nutrient additives of the present invention contains abundant minerals in a well-balanced manner, and also contains sugars, proteins, various amino acids, alcohols, organic acids such as lactic acid and acetic acid, and vitamins. Yes. Moreover. Since the liquid culture for nutritional additives of the present invention is a liquid product with extremely good storage stability, it is not particularly necessary to dry and solidify, and it may be mixed and added to fertilizer or feed as it is, or diluted with water. You may administer directly to animals, such as livestock and fish, and plants, such as fruit trees, such as grape, and vegetables. The ratio of dilution is 0.05% to 20%, preferably 1% to 5% with respect to fertilizer, feed or water or soil, but can be appropriately changed depending on the administration frequency, the type and amount of the administered organism, and the like. The dilution may also serve the purpose of adjusting the pH, and may be adjusted to a weakly acidic to neutral pH (for example, pH 5.0 to 7.0) with a pH adjusting diluent.

  When the product of the present invention is administered to livestock, cultured fish, etc., it is effective for feed efficiency, prevention of drowning, and the like. In addition, when the product of the present invention is administered to plants such as sugar beet, it is effective for root growth, leaf worm eating, leaf root growth and quality improvement, and pest resistance.

In addition, the liquid culture for the nutritional additive of the present invention is a liquid product, and contains yeast, lactic acid bacteria, and acidophilic bacteria that suppress the activity of spoilage bacteria, and is a product having a pH of 4.0 or less. Even if left at room temperature for a long time, the quality is maintained without decay.

The present invention also has an aspect in which waste generated as a result of processing of seafood, marine products and freshwater products at fishing ports, fish farms, farms and the like is effectively used. As described above, the culture of the present invention, which is a technique for obtaining useful components from fishery by-products, and the production method thereof can be realized as a labor-saving and energy-saving production plant. In such a preferred embodiment, a mixed / fermented solution tank containing a culture solution having a pH of 4.0 or less obtained by culturing a microflora containing yeast and lactic acid bacteria and / or acidophilic bacteria with a culture solution containing a saccharide and a nitrogen component, Installed in the vicinity of fish farms, fish farms such as salmon, shellfish, and kombu, and put fish bones, fishery by-products or waste obtained in the processing process of fish and marine products into the mixing and fermentation tanks in sequence. Decompose / dissolve, extract the mixed / cultured solution as necessary, and effectively use resources as a fertilizer / feed additive or plant vitality agent in poultry farms, pig farms, orchards, green houses, fields, plant cultivation fields, etc. A system may be constructed.

EXAMPLES The present invention will be described in detail below with reference to examples, but the scope of the present invention is not limited to these examples.
[Example]

  After adding a microbial flora containing yeast (Candida ethanolica: NRRRL Y-12615) and lactic acid bacteria (Lactobacillus farraginis: NRIC 0676) to a natural medium containing marine by-products that are mainly composed of horse mackerel fish bones, gently at around 25 ° C Changes in pH and fragrance during stirring culture were evaluated. The results are shown in Table 1. On the 6th day after the start of culture, the amine odor disappeared at pH 3.6 or lower, and a fermentation odor was obtained. Fish bones disappeared after 13 days of culture.

Yeast (Candida) in a natural medium containing marine by-products, mainly fish and mackerel fish bones
Ethanolica: NRRRL Y-12615) and microbial flora containing lactic acid bacteria (Lactobacillus farraginis: NRIC 0676) were added, and the changes in pH and aroma during static culture at around 30 ° C. were evaluated. The results are shown in Table 2. On the 6th day after the start of the culture, the raw material odor disappeared and became a fermentation odor at pH 3.43 or less. Fish bones disappeared after 16 days of culture.

  The storage stability of the products of the present invention (liquid culture for fertilizer additives, feed additives, and nutrient additives as plant vitality agents) was evaluated by changes in fragrance. The results are shown in Table 3. It was confirmed that there was no rot and no abnormality after 37 days and 113 days at room temperature.

  A general component analysis of the product of the present invention (fertilizer additive, feed additive, and liquid culture for nutrient additive as plant vitality agent) was performed. The results are shown in Table 4. It was confirmed that it contains a lot of fish bone-derived phosphoric acid and carbon and nitrogen components.

  Table 5 shows analytical values (expressed in mg / L) of mineral components of the present invention product (liquid culture for fertilizer additive / feed additive and nutrient additive as plant vitality agent).

  Table 6 shows the results of evaluating the number of yeasts and lactic acid bacteria in the product of the present invention (liquid culture for fertilizer additives, feed additives and nutrient additives as plant vitality agents) by the dilution plate method. Approximately the same number of yeasts (fungi) and bacteria, and about 30% of the bacteria are occupied by lactic acid bacteria.

Komatsuna seeds were sown in a pot containing hyponex and given a certain amount of water every day. In the test area, the product of the present invention (fertilizer additive, feed additive, and liquid culture for nutritional additive as plant vitality agent) is diluted 100 times and sprayed twice a week, The effect on the growth was observed for 49 days.

  Compared to the control group, it was confirmed that the roots developed, the total amount increased, and the number of leaf worms decreased in the test group. When the control is 100, the roots and total amount of komatsuna in the test area, and the number of insect eaters are shown below.

  Three seeds of four seasons cabbage (Nakahayasei No. 2) were sown in a pot containing culture soil, and a certain amount of water was sprayed every day. In the test area, once a week, instead of water, the product of the present invention (fertilizer additive / feed additive and liquid culture for nutrient additive as plant vitality agent) is diluted 1000 times and sprayed. The effect on root growth after 37 days was observed. In each case, 2 g of fermented chicken manure 160 was sown on the ground surface per pot when two leaves were present.

  In the test area, seedling root development was promoted. Table 8 below shows values with root length and control as 100.

A control planted with Chinese cabbage in a pot containing seed sowing soil (Takii) and sprayed with a certain amount of water every day was used as a control. On the other hand, once a week, instead of water, the product of the present invention (fertilizer additive, feed additive, and liquid culture for nutrient additive as plant vitality agent) was diluted 1000 times and sprayed on Chinese cabbage. Those were designated as test plots. In either case, on the 33rd day, after sprinkling plenty of water, it was left in the room without giving water for 2 days and observed. As a result, although the control was wilted, the Chinese cabbage in the test area was not wilted and showed water retention (FIG. 1). From this result, it was known that the product of the present invention also improved the tolerance of the plant to drying conditions.

  The materials used in the examples given above are only preferred examples within the scope of the present invention. In addition, the apparatus names used in these examples, the numerical conditions such as the concentration of materials used, the amount used, the processing time, the processing temperature, the processing method, and the like are merely preferred examples within the scope of the present invention.

The present invention was developed as a technique for effectively using by-products generated from the production and processing of marine products. A mixed and fermented liquid tank used to produce a culture solution with a pH of 4.0 or less obtained by culturing a microflora containing yeast and lactic acid bacteria and / or acidophilic bacteria with a culture solution containing a carbohydrate and a nitrogen component. Installed in the vicinity of fish farms such as salmon, shellfish, and kombu, etc., and fishery products such as fish bones that are by-produced in the processing process of fish and fishery products are sequentially put into the mixing and fermentation tanks for decomposition and dissolution. If necessary, extract the culture solution from the mixing / fermentation tank and use it as a fertilizer / feed additive or plant vitality agent in poultry farms, pig farms, orchards, green houses, fields, plant cultivation fields, etc. Can be built.

FIG. 1 is a photograph showing the appearance of a control Chinese cabbage (top) and a test Chinese cabbage (bottom).

Claims (9)

  Microorganisms consisting of lactic acid bacteria or acidophilic bacteria that exist with yeast on the surface of the medium using a mixed medium that is enriched with sugar and nitrogen by adding seafood and fishery by-products containing fish bone as the main ingredient A liquid culture for a nutritional additive obtained by culturing the flora, bringing the pH of the culture solution to 4.0 or lower and decomposing and dissolving the fish bone. 2. The liquid according to claim 1, wherein the marine / fishery by-products include by-products derived from octopus, squid, kombu, green algae, red algae, cyanobacteria, shellfish, and / or coral along with fish bones. Culture.   The fish bones are horse mackerel, mackerel, sanma, sardine, yellowtail, fugu, sweetfish, tuna, tuna, mai, taai, rei, eel, hamachi, ako, shirogiso, hirame, eel, tuna, salmon, salmon It is characterized by being a bone of at least one kind of fish selected from Gure, Suzuki, Torafugu, Hokke, Kanpachi, Manbou, Shimaaji, Isaki, Salmon, Sago, Kawahagi, Noodles, Koi, Black Tiger, and Fish The liquid culture according to claim 1 or 2. The yeast is Saccharomyces, Candida, Torulopsis, Zygosaccharomy, Schizosaccharomyces, Pichia, or Hansenula, and the lactic acid bacteria are Lactobacillus, Bifidobacterium, Lactococcus, Pediococcus, Leuconostoc, or Streptocococ The acidophilic bacterium is a genus Thermoplasma or Sulfolobus,
The liquid culture according to any one of claims 1 to 3.   The liquid culture according to claim 1, wherein the yeast is a film-producing yeast.   The additive for feed containing the liquid culture in any one of Claims 1-5.   A fertilizer or plant vitality agent containing the liquid culture according to any one of claims 1 to 5.   A method for producing a liquid culture for a nutritional additive, using a mixed medium enriched with sugar and nitrogen by adding a marine / fishery by-product containing fish bone as a main component, The microbial flora consisting of lactic acid bacteria or acidophilic bacteria present together with the yeast present in the culture is cultured, the pH of the culture solution is lowered to 4.0 or lower, the fish bone is decomposed and dissolved, and finally the solid matter is removed. A production method characterized by being obtained.   The production method according to claim 8, wherein the mixed medium is a natural medium for culturing yeast or lactic acid bacteria.