JP2020080707A - Method for producing fermented product - Google Patents

Abstract

To provide a method for producing a fermented product by performing fermentation treatment to waste culture medium used in mushroom cultivation in which odor generated in fermentation treatment can be prevented from being dispersed into an ambient environment.SOLUTION: A method for producing a fermented product by performing fermentation treatment to waste culture medium used in mushroom cultivation comprises: a process of ejecting steam into the waste culture medium to sterilize the medium by steam while stirring the waste culture medium used in the mushroom cultivation in a steam sterilizer 10 released to the atmosphere; a process of inputting fermentation microorganisms and protease into the waste culture medium after cooling the waste culture medium sterilized by steam; and a process of performing fermentation treatment to the waste culture medium into which the fermentation microorganisms and the protease were input while switching at a predetermined period and a predetermined interval.SELECTED DRAWING: Figure 6

Description

The present invention relates to a method for producing a fermented product by fermenting a waste medium used for mushroom cultivation.

At present, as the production of mushrooms, artificial cultivation (bacterial bed cultivation) in which a mushroom (bacteria bed) contained in a cultivation container is inoculated to grow mushrooms is widely used.

The medium (bacterial bed) in this bacterial bed cultivation is produced by mixing a plurality of types of medium base materials with an appropriate formulation. As the medium base material, sawdust, corncob (ground corn core), rice bran, bran, okara, oyster shells and the like are used (see Patent Document 1: JP-A-58-40014).

JP-A-58-40014

So far, a part of the waste medium used for fungal bed cultivation has been naturally fermented and reused as compost or feed. However, when the waste medium is fermented, a strong odor (a bad odor in principle. However, since there are individual differences, it will be referred to as an “odor” instead of a “bad odor”) and spread to the surrounding environment. There was a problem that it would end up.

The present invention is made in view of the above circumstances, is a method for producing a fermented product by fermenting a waste medium used for mushroom cultivation, and can prevent the diffusion of odors generated in the fermentation process to the surrounding environment. An object is to provide a method for producing a fermented product that can be produced.

The present invention solves the above-mentioned problems by a solution means as described below as an embodiment.

The method for producing a fermented product according to the present invention is a method for fermenting a waste medium used for mushroom cultivation to produce a fermented product, wherein the waste medium used for mushroom cultivation is opened to the atmosphere. A step of jetting steam into the waste medium while stirring in a steam sterilizer to sterilize the steam, and a step of cooling the waste medium that has been steam sterilized, and then adding a fermenting bacterium and a protease to the waste medium; And a step of fermenting the waste medium containing the fermenting bacteria and the protease while cutting back the waste medium at predetermined intervals for a predetermined period.

According to this, by sterilizing the waste medium with steam, anaerobic bacteria that generate odorous components such as hydrogen sulfide can be killed, and aerobic fermentative bacteria can be grown in the entire waste medium. Further, by decomposing the protein into peptides and amino acids by protease, it is possible to suppress the generation of ammonia, which is an odor component produced in the process of decomposing the protein by the fermenting bacterium, and promote the decomposition of organic matter by the fermenting bacterium. Ammonia and hydrogen sulfide can be rapidly decomposed. As a result, the odor generated by the fermentation treatment of the waste medium is quickly eliminated or reduced, and the diffusion to the surrounding environment can be prevented.

The fermented product can be used as a medium base material used in a medium for use in mushroom cultivation, and also as a soil active material for use as a fermented product in vegetables, fruit trees, flowers or mushroom crop cultivation. Can be used.

The fermenting bacterium preferably contains a bacterium of the genus Bacillus.

Further, it is preferable to use, as the fermentative bacterium, the fermented product produced by the method for producing a fermented product according to the present invention.

Further, the protease is preferably a protease derived from a bacterium of the genus Bacillus.

In addition, the water content of the fermented product is 25% or less, the C/N ratio is less than 15,
Further, it is preferable that the fermented product contains 50% or more of particles having a particle diameter of 1.0 mm to 4.0 mm.

Further, in the steam sterilizer, a storage container that stores the waste medium, a cylindrical rotation shaft that extends inside the storage container, and the rotation shaft that is provided integrally with the rotation shaft and rotate. One or a plurality of blades capable of stirring the waste medium, and one or a plurality of jet holes capable of jetting water vapor are provided on either or both of the rotary shaft and the blade. It is preferable to use a steam sterilizer.

According to this, the waste medium used for mushroom cultivation is stored in the storage container, the blade is rotated to stir the waste medium, and the steam is jetted from the spout to expose the waste medium to the waste medium. Can be steam sterilized.

According to the present invention, as compared with the conventional method for producing a fermented product in which a waste medium used for mushroom cultivation is naturally fermented, the odor generated in the fermentation process is quickly eliminated or reduced, and diffusion to the surrounding environment is prevented. It is possible to provide a method for producing a fermented product that can be used.

It is a schematic diagram (front view) showing an example of a steam sterilizer. It is a line graph which shows the change of central temperature (°C) of the waste medium in the example of the present invention. It is a line graph which shows the change of central temperature (°C) of the waste medium in a comparative example. 3 is a line graph showing changes in the organic carbon ratio (%) and the carbon/nitrogen ratio (C/N ratio) per unit amount of the waste medium in the example of the present invention. 5 is a line graph showing changes in the organic carbon ratio (%) and the carbon/nitrogen ratio (C/N ratio) per unit amount of the waste medium in Comparative Example. It is a line graph which shows the change of the odor index of the waste culture medium in the Example of this invention. It is a line graph which shows the change of the odor index of the waste culture medium in a comparative example. It is a line graph which shows the change of the hydrogen ion concentration (pH) per unit quantity of the waste culture medium in the Example of this invention. 7 is a line graph showing changes in hydrogen ion concentration (pH) per unit amount of waste medium in a comparative example. It is a line graph which shows the change of the water content (%) per unit amount of the waste culture medium in the Example of this invention. It is a line graph which shows the change of the water content (%) per unit amount of the waste culture medium in a comparative example. It is a bar graph which shows the particle size distribution of the fermented material in the Example of this invention. It is a bar graph which shows the particle size distribution of the fermented material in a comparative example.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. In addition, unless otherwise specified, the “fermentation-treated product” includes both compost in which organic substances are completely decomposed and organic materials in which undecomposed organic substances remain. Further, "fermentation" broadly includes not only the metabolism under anaerobic conditions in a narrow sense but also the decomposition of organic matter in soil including the metabolism under aerobic conditions. "Crops" include a wide range of ordinary crops (legumes, potatoes, etc.), horticultural crops (vegetables, fruit trees, flowers, etc.), feed crops, and mushrooms that are originally classified as special forest products. ..

The production method according to the present invention is a method for producing a fermented product by fermenting a waste medium used for mushroom cultivation, wherein the waste medium used for mushroom cultivation is in a steam sterilizer opened to the atmosphere. A step of jetting steam into the waste medium while stirring with steam to sterilize with steam, cooling the waste medium that has been steam sterilized, and adding fermentative bacteria and protease to the waste medium; And a step of fermenting the waste medium into which the protease has been added while cutting back the waste medium at predetermined intervals for a predetermined period of time.

In the production method according to the present invention, a medium (waste medium) used for mushroom cultivation (mainly fungal bed cultivation) is used. The medium base material used for the medium is not limited, and common corncobs, rice bran, bran, okara, oyster shells, etc., crushed corn stalks that have been used in recent years, sorghum, etc. May be included. However, since wood-based base materials such as sawdust contain lignin that is difficult to decompose, a medium containing the base material (waste medium) is not suitable in principle, but if it is within the prescribed content range, it is used. be able to.

In the first step, the waste medium is scraped out of the cultivation container, and steam is jetted into the waste medium while stirring in a steam sterilizer 10 described later to sterilize with steam (step 1). By this steam sterilization, organisms containing microorganisms in the waste medium can be killed. In particular, it is possible to kill anaerobic yeast that grows in the waste medium immediately after being scraped and inhibits the growth of aerobic fermentative bacteria. In addition, anaerobic bacteria that generate odorous components such as hydrogen sulfide other than yeast can be killed. Therefore, when the fermenting bacterium is added in the step 2 described later, the fermenting bacterium can be grown in the entire waste medium at an early stage. In addition, by suppressing the growth of anaerobic bacteria that generate hydrogen sulfide, etc., and rapidly decomposing ammonia and hydrogen sulfide by the fermented bacteria that have proliferated, the odor generated by the fermentation treatment of the waste medium can be quickly eliminated or reduced. Therefore, diffusion to the surrounding environment can be prevented.

When the scraped-out waste medium has a relatively large mycelial residue, the mycelial residue may be shredded using a crushing device (not shown) or the like, if necessary, before carrying out step 1. If the scraped-out waste medium contains a relatively large amount of water, the water in the waste medium may be removed as necessary before performing step 1. In particular, when the mycelial residue is shredded, water is likely to be squeezed out from the shredded mycelial residue, so that the water can be subsequently removed effectively.

Here, the steam sterilization apparatus 10 capable of suitably performing the steam sterilization of the waste medium will be described. However, the structure of the steam sterilizer is not limited, and the steam sterilizer 10 is an example. Further, the steam sterilization device 10 is a device invented by the inventors of the present invention. FIG. 1 shows a schematic diagram (front view) of the steam sterilizer 10. In addition, the up-down direction (vertical direction) and the left-right side direction (horizontal direction) in the following description are defined as the directions viewed from the front.

The steam sterilizer 10 includes a storage container 12 that stores a waste medium used for mushroom cultivation, and a starter 14 to which a start switch 16 is attached. An inlet 18 having an opening/closing door 18 a and a degassing pipe 20 are provided on the upper part of the container 12. The deaeration pipe 20 may be appropriately connected to a deodorizing device (not shown) or the like. On the other hand, in the lower part of the container 12, an outlet 22 having an openable/closable door 22a is provided. These opening/closing doors 18a and 22a do not have airtightness, and the container 12 is basically open to the atmosphere.

Further, the container 12 is formed in a cylindrical shape with the longitudinal direction being horizontal, and a steam pipe 24 is arranged in a meandering manner along the outer peripheral surface at a position close to the lower portion of the outer peripheral surface thereof. The steam pipe 24 is connected to an external steam generator (not shown) via the steam supply pipe 24a and the exhaust steam pipe 24b, and the storage container 12 can be heated by allowing the steam to flow inside. Is becoming

Here, inside the storage container 12, a cylindrical rotary shaft 26 is provided in a horizontal direction along the central axis inside the storage container 12 having a cylindrical shape. The rotating shaft 26 is configured to have a bearing 26a and the like outside the storage container 12 and is rotatable, and one or a plurality of blades 28 are integrally provided on the outer peripheral portion. The shape, size, and number of the blades 28 are not limited. As a result, the blades 28 can be rotated with the rotation of the rotary shaft 26, and the waste medium contained in the container 12 can be stirred. Further, the rotary shaft 26 and the blade 28 integrated with the rotary shaft 26 are provided with one or a plurality of ejection holes 32. Further, one side of the rotating shaft 26 is connected to a steam generator (not shown) via a steam pipe 30 outside the housing container 12. As a result, the steam can be caused to flow inside the rotary shaft 26 and can be ejected from the ejection holes 32 into the accommodation container 12. The ejection holes 32 can be provided in either or both of the rotary shaft 26 and the blades 28, and their shape, size, and number are not limited.

In addition, a cylindrical air flow pipe 34 having an ejection hole (not shown) as an arbitrary structure is extended inside the accommodation container 12, and the air flow pipe 34 is connected to an external air generator (not shown). , May be provided integrally with a steam generator (not shown)). According to this, hot air can be blown from the ejection holes (not shown) into the container 12 to dry the inside of the container 12 (remove excess water). On the other hand, as a modification, an ultraviolet irradiation tube (not shown) may be provided instead of the air flow tube 34. According to this, it is possible to improve the sterilization effect of the waste medium by irradiating the inside of the container 12 with ultraviolet rays. Alternatively, the air flow pipe 34 and the ultraviolet irradiation pipe (not shown) may be arranged in parallel.

Using the steam sterilization apparatus 10 having the above-described configuration, first, the waste medium used for mushroom cultivation is input from the input port 18 to store the waste medium in the storage container 12. Then, the blade 28 is rotated as the rotary shaft 26 is rotated to agitate the waste medium, and the steam is jetted from the jet holes 32 provided in the rotary shaft 26 and the blade 28 to expose the waste medium. The waste medium can be steam sterilized. After drying the waste medium that has been sterilized by blowing hot air through an air flow pipe 34 (jet hole (not shown)) provided appropriately with the waste medium to dry the waste medium in the container 12 (remove excess water). The waste medium can be carried out from the carry-out port 22. Since the storage container 12 is configured as a container open to the atmosphere (under atmospheric pressure), the temperature of steam used for sterilization is about 100 [°C].

Subsequently, in the next step, after cooling the steam-sterilized waste medium, fermenting bacteria and protease (proteolytic enzyme) are added to the waste medium (step 2).

First, the waste medium is cooled to remove crude heat. As an example, a stirring treatment device (not shown) including a storage container (not shown) open to the atmosphere and a stirring means (not shown) is prepared, and the waste medium is put into the storage container (not shown). The waste medium is exposed to the atmosphere to remove crude heat by stirring with a stirring means (not shown). Cooling is performed until the temperature in the waste medium decreases to about 60 [°C] to 70 [°C], because the yeast easily grows at high temperatures and the fermenting bacteria to be added thereafter do not easily grow. The cooling method is not limited, and the cooling may be performed by leaving it open to the atmosphere.

Then, the waste medium is charged with fermenting bacteria and protease. This treatment is preferably performed while agitating the waste medium, but agitation is not necessarily required here because agitation is performed by turning back in step 3 described later. Here, when the above-mentioned stirring treatment device (not shown) is used, the fermenting bacteria and the protease can be charged while being stirred by the stirring means (not shown) in the same container (not shown). The process can be easily and suitably performed. However, the method of introducing the fermenting bacteria and the protease is not limited. Further, the fermenting bacteria and the protease may be charged at the same time or separately, and when they are separately charged, either one may precede.

The specific material used as the fermenting bacterium is not limited, but a fermented product obtained by fermenting a waste medium used for mushroom cultivation by natural fermentation or the like, and more preferably a fermented product produced by the present invention is preferably used. be able to. This is because these fermented products are rich in bacteria of the genus Bacillus described below and can be directly added to the waste medium without additional treatment.

The specific material used as the protease is not limited, but a protease derived from a bacterium of the genus Bacillus can be preferably used. This is because the protease includes the same enzyme secreted by the bacterium of the genus Bacillus, which will be described later, when performing protein degradation.

Further, in the steps 1 to 2, the crushing device (not shown) is the system 1, the water removing device (for example, a container for collecting water dripping from the waste medium) (not shown) is the system 2, steam. The sterilizing apparatus 10 is the system 3, the agitation processing apparatus (not shown) is the system 4, and the systems 1 to 4 are connected by a predetermined transporting means (not shown) to form one basic configuration as a whole "system (not shown)" It can be. According to this, the waste medium used for mushroom cultivation can be collected and continuously treated in one facility equipped with the above-mentioned "system (not shown)", effective utilization of equipment, reduction of treatment time, It is possible to prevent the diffusion of odors into the surrounding environment. The "system (not shown)" is one of the embodiments of the "composting system" invented by the inventors of the present invention. However, in this embodiment, it is sufficient that at least the processes of step 1 and step 2 are performed, and the respective systems can be appropriately omitted.

After the addition of the fermenting bacteria and protease, the fermentation process of the waste medium begins. In this step, the waste medium in which the fermenting bacteria and the protease have been added is fermented while being cut back at predetermined intervals for a predetermined period (step 3). Here, the turning back is a stirring process of the waste medium, and as an example, the waste medium is stored in a predetermined storage container (not shown) open to the atmosphere in a facility where rain can be avoided, and stirring means ( Cut back by (not shown). According to this, the inside of the waste medium can be made an aerobic environment (environment having sufficient oxygen) to suppress the growth of anaerobic bacteria, and at the same time, air (oxygen) is supplied to the aerobic bacteria that are fermentation bacteria. Can promote proliferation.

Here, the bacterium that grows as a fermenting bacterium is mainly a bacterium of the genus Bacillus such as Bacillus subtilis (hereinafter simply referred to as "Bacillus bacterium"). Bacillus is an aerobic bacterium and can decompose organic carbon substances (polysaccharides, proteins and lipids mainly derived from mycelial residues) in soil, and odor components such as ammonia and hydrogen sulfide. Therefore, by proliferating Bacillus as a fermenting bacterium, it is possible to decompose the organic matter to ferment the waste medium, and decompose ammonia or hydrogen sulfide to eliminate or reduce the odor generated in the fermenting process, thereby reducing the ambient environment. Can be prevented from spreading.

In addition, Bacillus bacterium has a property that the cell wall is covered with a viscous substance and forms a viscous pellicle. Thereby, the soil can be aggregated by growing the Bacillus bacteria in the soil. Here, the soil in which the aggregate structure has been developed provides a space for the roots (or mycelia) of the crop to grow, and holds water in which oxygen and nutrients are dissolved in the space so that they can be used as roots of the crop ( Or mycelia), it has the effect of improving the rooting of the crop (or the growth of mycelia) and the growth of the entire crop. Therefore, the waste medium can be aggregated by growing the Bacillus bacterium in the waste medium to produce a soil active material suitable for use in cultivation of crops such as vegetables, fruit trees, flowers or mushrooms.

Furthermore, the aggregate formed by growing the Bacillus bacterium is a medium base material used for the medium for use in mushroom cultivation (not only the medium base material in the fungus bed cultivation, but also the seed piece used for inoculation in the log cultivation). It was clarified by the inventors that the size is suitable as a raw material (including a base material mixed with hyphae) (see Examples described later). Therefore, the waste medium can be aggregated by growing Bacillus bacteria in the waste medium to produce a medium base material used for the medium for use in mushroom cultivation. Here, as a medium base material used for a medium for use in new fungal bed cultivation, it is suitable to use, for example, about 20% of the total amount of the medium replaced with corncob. Thereby, the fermentation-treated product is produced again from the waste medium used for the new fungus bed cultivation according to the present invention, and the fermentation-treated product is used as the medium base material for the medium for use in the new fungus bed cultivation. It is possible to circulate the waste medium any number of times. However, the type of the base material to be replaced as the culture medium base material, the amount to be replaced, etc. are not limited, and for example, the whole (total amount) of corn cob added as the base material is replaced with the fermented product produced by the present invention. You can also grow new mushrooms.

On the other hand, the protease (proteolytic enzyme) added to the waste medium can decompose the protein in the waste medium into peptides and amino acids. According to this, it is possible to suppress the generation of ammonia, which is one of the odorous components generated in the process of protein decomposition by the fermentation bacterium. Further, the decomposition of organic substances by the fermenting bacteria is promoted as a whole, and ammonia or hydrogen sulfide, which are odorous components, can be rapidly decomposed. Therefore, it is possible to quickly eliminate or reduce the odor generated in the fermentation treatment of the waste medium and prevent the odor from spreading to the surrounding environment. In particular, when a Bacillus-derived protease is used as the protease, the peptides and amino acids used by the Bacillus can be specifically increased, and organic matter decomposition including proteolysis by Bacillus can be favorably promoted. be able to.

Here, the interval for cutting back is not limited, and it may be carried out according to the interval for cutting back that is generally carried out when manufacturing compost, for example, 2-3 times/week, or once/5 days depending on the season. Just do it. Further, it is not always necessary to carry out the operation at regular intervals, and it may be increased or decreased according to the temperature and humidity.

Further, the period for performing the cutback is not limited, but as an exemplary reference, the cutback can be completed when the water content in the waste medium reaches 25% or less, and the fermentation treatment product can be completed. . This means that when the fermented product is used immediately, the water content may be about 30[%] to 35[%], but when the fermented product is stored or circulated, alteration is prevented. Therefore, it is preferable that the water content reaches 25% or less, and more preferably 20% or less. Alternatively, it may be possible to judge the completion of the fermented product by the feeling of grasping the waste medium with the hand, or by setting the approximate period according to the season in advance and extending it according to the actual temperature or humidity or the weather. Alternatively, it may be shortened.

The fermented product produced by the present invention is preferably used by substituting about 20% of the total amount of the medium with corncob as the medium base material used for the medium for use in new mushroom cultivation. Is. As a result, a fermentation-treated product is produced again from the waste medium used for new mushroom cultivation according to the present invention, and the fermentation-treated product is used as a medium base material for a medium for use in further new mushroom cultivation. The waste medium can be circulated any number of times. However, the type of the base material to be replaced as the culture medium base material, the amount to be replaced, etc. are not limited, and for example, all of the corncob added as the base material is replaced with the fermented product produced by the present invention, and a new It is also possible to grow mushrooms.

[Method]
Hereinafter, the present invention will be described more specifically based on Examples. However, the scope of the present invention is not limited to the example.

As an example, first, a waste medium comprising corn cob, rice bran, bran, okara, and oyster shells used for cultivating a mushroom bed of Enoki mushroom was scraped out from the cultivation container. Next, in the steam sterilizer 10 open to the atmosphere, while agitating the waste medium, steam of about 100 [°C] is spouted into the waste medium at 30 [min] to 40 [min] under atmospheric pressure to sterilize the steam (step 1). Then, after cooling the interior of the waste medium to about 60 [°C] to 70 [°C] to remove the crude heat, 100 [kg] of a fermented product preliminarily produced by the production method of the present invention as a fermentation bacterium. /[T] (10[%] of the total weight) was added. Along with this, a 1000-fold diluted solution of "PAL440" (trade name) (manufactured by DEERLAND ENZYMES), which is a Bacillus licheniformis-derived protease, was added as a protease at 4 [L]/100 [kg weight] (step 2).

On the other hand, as a comparative example, first, an enokitake mushroom waste medium made of the same base material (corn cob, rice bran, bran, okara, oyster shell) as in the example was scraped out from the cultivation container. Then, a 1000-fold diluted solution of "Bioenzyme T" (trade name) (manufactured by Forest Co., Ltd.) containing an enzyme stock solution extracted from leaves of plants (pine, bamboo grass, plum, loquat, fig, chestnut, peach, oyster) [L]/100 [kg weight] was added. The present inventors have revealed that this "bioenzyme T" has an action of reducing a predetermined amount of odor generated when a waste medium is fermented. Therefore, using the case of using "Bioenzyme T" as a comparative example, it was verified whether or not this example can further suppress the odor.

Each of the above-mentioned treatments in Examples and Comparative Examples was carried out on the same day, and the treatment day was set as the "preparation date (feeding date)" in each example, and the following day was cut back at intervals according to the season to perform fermentation treatment Was performed (step 3).

[result]
(Center temperature)
FIG. 2 is a line graph showing changes in the central temperature (° C.) of the waste medium in the examples. Further, FIG. 3 shows a line graph showing changes in the central temperature (° C.) of the waste medium in the comparative example. In both graphs, the horizontal axis represents the number of days after culturing after the introduction of the fermenting bacteria and protease, or "Bioenzyme T" (hereinafter referred to as "the number of days after fermentation", and the input date is 0 days after fermentation). The vertical axis represents the central temperature (°C).

In the present example (FIG. 2), the temperature exceeded 60 [° C.] one day after fermentation, and then remained at a high temperature of 66.12 [° C.] for an average of 25 days, and even on days exceeding 70 [° C.]. there were. The temperature started to decrease from 26 days after fermentation, decreased relatively rapidly over 34 days after fermentation, decreased gradually after 35 days after fermentation, and was 27.6 [° C.] after 55 days after fermentation.
On the other hand, in the comparative example (Fig. 3), the temperature remained low at less than 20[°C] until 5 days after fermentation, exceeded 20[°C] on 6th day after fermentation, and finally reached 60[°C] on 10th day after fermentation. Beyond. After that, the temperature remained high at an average temperature of 65.50 [° C.] for 10 days until 19 days after fermentation. However, no day exceeded 70[°C]. The temperature started to drop from 20 days after fermentation, decreased relatively rapidly over 29 days after fermentation, decreased relatively slowly after 30 days after fermentation, and was 26.6 [° C.] 65 days after fermentation.

It is considered that the central temperature in the waste medium reached the high temperature range (60[° C.] or higher) mainly due to the heat of fermentation associated with the fermentation of the fermenting bacterium, and it was considered that the fermentation was actively performed at this time. In the examples, it was shown that, after the start of fermentation, the active state of fermentation was reached relatively early and the state was maintained for a long period of time. In addition, the temporary decrease of the central temperature of the embodiment at this time is due to the turning back.

(Organic carbon rate and carbon/nitrogen ratio (C/N ratio))
FIG. 4 is a line graph showing changes in the organic carbon ratio (%) and the carbon/nitrogen ratio (C/N ratio) per unit amount of the waste medium in the examples. Further, FIG. 5 is a line graph showing changes in the organic carbon ratio (%) and the carbon/nitrogen ratio (C/N ratio) per unit amount of the waste medium in the comparative example. In both graphs, the horizontal axis represents the number of days after fermentation and the vertical axis represents the ratio (%) or ratio.

In this example (FIG. 4), the organic carbon rate decreased from 54.6[%] at 0 days after fermentation to 21.6[%] at 22 days after fermentation. After that, it gradually increased and was 26.6[%] 55 days after fermentation. Further, the carbon/nitrogen ratio (C/N ratio) decreased from 16.5 at 0 days after fermentation to 13.1 at 12 days after fermentation and 11.6 at 55 days after fermentation.
On the other hand, in the comparative example (FIG. 5), the organic carbon rate was 17.7 [%] 0 days after fermentation and 29.9 [%] 36 days after fermentation. The carbon/nitrogen ratio (C/N ratio) was 19.9 after 0 days of fermentation and 11.4 after 36 days of fermentation.

Organic carbon substances in the waste medium are mainly polysaccharides, proteins and lipids derived from mycelial residues. The fermenting bacterium decomposes these organic carbons as a nutrient source (energy source). In the examples, it was shown that the organic substance was actively decomposed immediately after the start of fermentation and that state was maintained for a long time.

The organic carbon substances in the waste medium are decomposed by the fermenting bacteria, and carbon (C) is released into the atmosphere as carbon dioxide (CO ₂ ). On the other hand, Bacillus bacterium, which is a main fermenting bacterium, also has a denitrification ability to release nitric acid (NO ₃ ⁻ ) into nitrogen gas (N ₂ ) into the atmosphere. Therefore, when fermentation is carried out preferably, the carbon/nitrogen ratio (C/N ratio) gradually decreases. In the examples, it was shown that the fermentation (including decomposition of organic matter and vaginal removal) was suitably carried out immediately after the start of fermentation, and that state was maintained for a long period of time.

When soil with a high carbon/nitrogen ratio (C/N ratio) is used for crop cultivation, there is a risk of causing nitrogen deficiency and damaging the crop. Therefore, the carbon/nitrogen ratio (C/N ratio) of the fermented product is preferably less than 15%. In the example, the actually measured value was 13.1 12 days after fermentation, so it is considered that the value actually reached less than 15% even earlier. As a result, in the examples, it was shown that the target value was reached relatively early from the start of fermentation, and that the fermented product could be used without any problem with respect to at least the carbon/nitrogen ratio (C/N ratio).

(Odor index)
FIG. 6 is a line graph showing changes in the odor index of the waste medium in the examples. Further, FIG. 7 shows a line graph showing changes in the odor index of the waste medium in the comparative example. In both graphs, the horizontal axis represents the number of days after fermentation and the vertical axis represents the odor index.
The odor of the waste medium is not caused by a single substance, but is caused by a plurality of substances such as ammonia and hydrogen sulfide. Therefore, the "Portable Odor Sensor XP-329IIIR" (trade name) (manufactured by New Cosmos Electric Co., Ltd.) was used to measure an odor index that quantified the degree of odor intensity generated from the waste medium.

In the present example (FIG. 6), it was 615 one day after fermentation, but decreased relatively rapidly thereafter, and decreased to 144 four days after fermentation three days later. After that, it gradually decreased to 90 at 12 days after fermentation. After that, there was no day over 100 within 55 days after fermentation. The average over the entire period was 177.67.
On the other hand, in the comparative example (FIG. 7), it was 210 one day after fermentation, but increased after that, and reached 650 20 days after fermentation. After that, the temperature decreased relatively rapidly and decreased to 360 at 26 days after fermentation 6 days later, and then gradually decreased to 145 at 57 days after fermentation. However, after the start of fermentation until 46 days after fermentation, it exceeded 200, and even after that, it exceeded 100 until 57 days after fermentation. The average over the entire period was 326.14.

In the example, the odor was rapidly reduced immediately after the start of fermentation and reached a low value in a short period of time, so the average over the entire period was also a low value. Therefore, the odor produced by the fermentation treatment of the waste medium was quickly eliminated or reduced, and the odor was not diffused into the surrounding environment.
On the other hand, in the comparative example, the odor gradually increased from the start of fermentation and reached the maximum, and then gradually decreased, so that the generation of a strong odor continued for a long time as a whole, and The average was also high. Therefore, the odor generated by the fermentation process has diffused into the surrounding environment.

(Hydrogen ion concentration (pH))
FIG. 8 is a line graph showing changes in the hydrogen ion concentration (pH) per unit amount of the waste medium in the examples. Further, FIG. 9 shows a line graph showing changes in the hydrogen ion concentration (pH) per unit amount of the waste medium in the comparative example. In both graphs, the horizontal axis represents the number of days after fermentation and the vertical axis represents pH.

In the present example (FIG. 8), the waste medium that was acidic (6.2 days after fermentation 6.2) on the fermentation start day gradually changed to alkaline. It reached 8.9 12 days after fermentation, and after that, it was kept almost constant (alkaline).
On the other hand, in the comparative example (FIG. 9), the waste medium that was acidic (day 0, 6.3 after fermentation) on the start day of fermentation was kept almost constant (acidic) until 11 days after fermentation, and then gradually changed to alkaline. did. It reached 8.4 28 days after fermentation, and was kept almost constant (alkaline) thereafter.

In a waste medium having an acidic hydrogen ion concentration (pH), lactic acid (C ₃ H ₆ O ₃ ) and acetic acid (CH ₃ COOH) are produced by fermentation by anaerobic bacteria (metabolism under anaerobic conditions in a narrow sense). .. On the other hand, in an alkaline waste medium, ammonia (NH ₃ ) is produced by decomposition of organic matter by aerobic bacteria, and further ammonia (NH ₃ ) reacts with water (H ₂ O) to generate hydroxide ion (OH ⁻ ). Is being generated. Therefore, it can be said that fermentation is preferably carried out when the waste medium changes to alkaline. In the example, it was shown that suitable fermentation was carried out immediately after the start of fermentation by the aerobic bacterium which is a fermenting bacterium.

(Moisture percentage)
FIG. 10 is a line graph showing changes in the water content (%) per unit amount of the waste medium in the examples. In addition, FIG. 11 is a line graph showing changes in the water content (%) per unit amount of the waste medium in the comparative example. In both graphs, the horizontal axis shows the number of days after fermentation and the vertical axis shows the rate (%).

In this example (FIG. 10), the water content decreased almost linearly throughout the entire period. It was 25% in 62 days after fermentation.
On the other hand, in the comparative example (FIG. 11), the water content decreased almost linearly and reached 26.4 [%] 36 days after fermentation. However, after that, it continued to show an almost constant value.

From the results obtained so far, it is considered that, in the example, as a result of continuous active fermentation for a long period of time, the heat of fermentation was continuously released for a long period of time. As a result, it is considered that the water content is vaporized at a substantially constant rate throughout the entire period, and as a result, the water content is reduced substantially linearly. In the examples, it was shown that the water content is stable and decreases all the time, so that the fermented product having a water content of 25% or less and further 20% or less can be stably produced.
On the other hand, in the comparative example, it is considered that the active fermentation was completed in a short period of time and the release of the fermentation heat was reduced thereafter, so that the decrease of the water content was almost stopped at the predetermined time point.

(Particle size distribution)
Regarding the collected samples of the fermented products in Examples and Comparative Examples, five sections of 5.6 [mm], 4.00 [mm], 2.00 [mm], 1.00 [mm], and 500 [μm], respectively. The analysis was carried out by sieving with a sieve. FIG. 12 is a bar graph showing the particle size distribution of fermented products in the examples. Further, FIG. 13 shows a bar graph of the particle size distribution of the fermented product in the comparative example. In addition, the particles dropped on the pan of a 500 [μm] sieve are described as “powder”.

In this embodiment (FIG. 12), the most contained particle size is 2.00 [mm] (27.6 [%]), and then 4.00 [mm] (26.2 [%]). The particle size of 2.00 [mm] to 4.00 [mm] accounted for 53.8 [%] of the whole. Furthermore, the particle size of 1.00 [mm] to 4.00 [mm] including up to 1.00 [mm] (21.8 [%]), which was included much later, is 75.6 [%] of the whole. The standard deviation was 0.025.
On the other hand, in the comparative example (FIG. 13), the most contained particle size was 1.00 [mm] (34.6 [%]), and then 2.00 [mm] (21.8 [%]). The particle size of 1.00 [mm] to 2.00 [mm] accounted for 56.4 [%]. Further, the particle size of 500 [μm] to 2.00 [mm] including up to 500 [μm] (16.0 [%]), which was further included, occupies 72.4 [%] of the whole. The standard deviation was 0.078.

The fermented products in Examples had larger particle sizes as a whole and developed an aggregate structure as compared with Comparative Examples. Grains occupying most of these (70 [%] or more) are grains of 1.00 [mm] to 4.00 [mm] suitable as a medium base material used for a medium for use in mushroom cultivation. , Grains of each size were uniformly contained in this range. Furthermore, more than half of the whole grains were grains of 2.00 [mm] to 4.00 [mm], which are more suitable as a medium base material used in a medium for use in mushroom cultivation. With a uniform aggregate structure developed, it can be suitably used as a soil activator for use in cultivation of crops such as vegetables, fruit trees, flowers or mushrooms, and further used as a medium for use in new cultivation of mushrooms. It was shown that it can be preferably used as a medium substrate.

The present invention is not limited to the embodiments described above, and various modifications can be made without departing from the present invention.
For example, “Bioenzyme T” (trade name) (manufactured by Forest Co., Ltd.) may be used as the protease (proteolytic enzyme). Since "bioenzyme T" contains the enzyme stock solution extracted from the leaves of plants (pine, bamboo shoot, plum, loquat, fig, chestnut, peach, oyster), the enzyme stock solution naturally contains protease ( Proteolytic enzyme). Therefore, “Bioenzyme T” can be used as one of the embodiments.

10 Steam Sterilizer 12 Storage Container 14 Starting Part 16 Starting Switch 18 Input Port 18a Opening/Closing Door 20 Degassing Pipe 22 Carrying Out Port 22a Opening/Closing Door 24 Steam Pipe 24a Steam Supply Pipe 24b Exhaust Pipe 26 Rotation Shaft 26a Bearing 28 Blade 30 Steam Pipe 32 Jet hole 34 Air flow pipe

Claims (10)

A method for producing a fermented product by fermenting a waste medium used for mushroom cultivation,
A step of steam sterilizing the waste medium used for the mushroom cultivation by ejecting steam into the waste medium while stirring in a steam sterilizer open to the atmosphere,
After cooling the waste medium that has been steam sterilized, adding a fermentation bacterium and a protease to the waste medium,
And a step of fermenting the waste medium containing the fermenting bacteria and the protease while cutting back the waste medium at predetermined intervals for a predetermined period. The method for producing a fermented product according to claim 1, wherein the fermented product is a medium base material used in a medium for use in mushroom cultivation. The method for producing a fermented product according to claim 1, wherein the fermented product is a soil active material for use in cultivating crops of vegetables, fruit trees, flowers or mushrooms. The method for producing a fermented product according to any one of claims 1 to 3, wherein the fermenting bacterium contains a bacterium of the genus Bacillus. The method for producing a fermented product, wherein the fermented product produced by the production method according to any one of claims 1 to 4 is used as the fermenting bacterium. The method for producing a fermented product according to any one of claims 1 to 5, wherein the protease is a protease derived from a bacterium of the genus Bacillus. 7. The method for producing a fermented product according to claim 1, wherein the fermented product has a water content of 25% or less. The method for producing a fermented product according to any one of claims 1 to 7, wherein the C/N ratio of the fermented product is less than 15. The method for producing a fermented product according to any one of claims 1 to 8, wherein the fermented product contains 50% or more of particles having a particle size of 1.0 mm to 4.0 mm. In the steam sterilizer, a storage container that stores the waste culture medium, a cylindrical rotation shaft that extends inside the storage container, and the rotation shaft that is provided integrally with the rotation shaft and rotates. One or more blades capable of stirring the waste medium,
10. A steam sterilizer having one or a plurality of jet holes capable of jetting water vapor is provided on one or both of the rotary shaft and the blade, and a steam sterilizer is used. A method for producing a fermented product as described.

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