JPH0826871A - Production of compost derived from brewer's grain - Google Patents

Abstract

PURPOSE:To accelerate formation of compost of brewer's grain and remove offensive odor in production process and obtain a compost useful as an organic fertilizer by mixing the culure fluid of a microorganic group including a specific bacterium with brewer's grain. CONSTITUTION:A wort solution to which hop is added is inoculated with one or more bacteria belonging to Trichoderma comprising Trichoderma viride and/or Trichoderma lignorum, photosynthetic bacterial which are one or more soil microorganisms selected from among bacterial of the genus Rhodosperillum, bacterial of the genus Rhodopseudomonas and bacterial of the genus Phodobactor, bacteria belonging to lactic acid bacterial which are one or more kinds of soil microorganisms selected from among bacteria of the genus Lactobacillus, bacteria of the genus Pediococcus and bacteria of the genus Leuconostoc and bacteria belonging to nitric acid-reducing bacteria which are one or more kinds of soil mictoorganisms selected from among bacteria of the genus Pseudomonas, bacteria of the genus Paracoccus and bacteria of the genus Aquaspirillum and bacteria of the genus Spirotelium and the cultured product in an amount of 2-4l based on 1m<3> brewer's grain is mixed with brewer's grain to ferment the brewer's grain.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing beer meal-derived compost. The obtained compost is useful as an organic fertilizer.

[0002]

2. Description of the Related Art Conventionally, beer lees (that is, wort squeezed lees for beer production) produced as a by-product in the beer production process are
Although it was used as a feed for cattle and other livestock as it was or as a fermented feed, a part of the waste is incinerated, disposed of by landfill, or the like. When a fermented fertilizer is produced using beer lees, it is accompanied by a bad odor and it takes 4 weeks to 3 months to be fertilized. Moreover, the produced beer meal-derived compost was accompanied by a bad odor.

On the other hand, the use of organic fertilizers is desired in the agricultural policy, but it is difficult to use organic fertilizers such as compost in the vicinity of residential areas due to environmental problems caused by odor. Recently, there has been reported a technique for producing an organic fertilizer in which a malodor is suppressed in a relatively short period of time by inoculating beer lees with a group of bacteria belonging to the genus Rhodococcus, fermenting it, and then aging it ( Japanese Patent Laid-Open No. 2-2
83685).

[0004]

DISCLOSURE OF THE INVENTION The present invention realizes the composting of beer lees at an early stage as compared with the conventional method, and suppresses the generation of malodor in the manufacturing process thereof to produce a compost useful as an organic fertilizer. The purpose is to provide a new method of doing.

[0005]

Means for Solving the Problems The present inventors have conducted various studies to solve the above problems, and as a result obtained by culturing a specific microorganism group in a wort solution containing hops. By mixing the culture solution with beer lees and fermenting the beer lees to fertilize it, the composting of beer lees can be realized at an early stage, and the production of an effective organic fertilizer can be achieved while suppressing the generation of malodor. And completed the present invention.

That is, the present invention is selected from one or more bacteria selected from bacteria belonging to the genus Trichoderma, one or more bacteria selected from photosynthetic bacteria, one or more bacteria selected from lactic acid bacteria, and nitrate-reducing bacteria. A method for producing a compost derived from beer meal, which comprises culturing a microbial group containing more than one species of bacteria in a wort solution containing hops, mixing the obtained culture solution with beer meal, and fermenting the mixture. To do.

Bacteria belonging to the genus Trichoderma used in the present invention include Trichoderma viride, Trichoderma
There are lignorum, Trichoderma reesei, etc., and one or more of these soil microorganisms are used. Specifically, Trichoderma viride JCM1875 strain, Trichoderma viridae
Viride JCM1876 strain and the like. The bacteria belonging to the photosynthetic bacterium used in the present invention include Rhodospirium genus bacteria, Rhodopseudomonas genus bacteria, Rhodomicrobium genus bacteria, Rhodobacter genus bacteria, Rhodocyclus genus bacteria, Rhodospira genus bacteria, and the like. Specifically, Rhodospirium rubrum , Rhodopseudomonas chaeloides, Rhodobacter sphaeroides, etc., and one or more kinds of soil microorganisms selected from these are used, and particularly preferred is Rhodobacter sphaeroides. Furthermore, the bacterium belonging to the lactic acid bacterium used in the present invention includes Lactobacillus bacterium, Pediococcus bacterium, Leuconostoc bacterium, and the like. Specifically, Lactobacillus delbricchi, Pediococcus halophilus, Leuco Nostoc mesenteroides and the like, one or more kinds of soil microorganisms selected from these are used, and Leuconostoc mesenteroides and the like are preferable. Next, the bacteria belonging to the nitrate-reducing bacteria used in the present invention include Pseudomonas bacteria, Aquaspirium bacteria, Speroterium bacteria, and the like. Specifically, Pseudomonas floresent, Aquaspirium itersonii, Sperotherium nitrobacter, etc., and one or more kinds of soil microorganisms selected from them are used, and pseudomonas floresent is particularly preferable. (The above-mentioned strains can be easily obtained from depository institutions such as ATCC and JCM.) In the present invention, it is necessary to use a microbial group containing at least the above-mentioned microorganisms, but in producing compost from beer lees, Other microorganisms may be included as long as they have no adverse effect.

The above-mentioned various soil bacteria are inoculated into a wort solution containing hops and grown. The wort solution containing hops used here is 3 to 30 times, preferably 1 to 3 times the wort solution containing hops produced in a usual beer production process.
It may be diluted 0 to 20 times before use. Cultivation and growth of the above-mentioned soil bacteria may be carried out under the condition that these microorganisms can grow, and is usually 10 to 35 ° C., preferably 20 to 30 ° C.
The culture is performed for 4 to 96 hours, preferably about 72 hours. The method of inoculating the above-mentioned soil bacteria is arbitrary, for example, after pre-mixing appropriate amounts of various soil bacteria, it may be inoculated into the medium for mixed culture, or when inoculating a small amount of bacteria, Each strain can be inoculated into a medium and cultured, and then mixed culture can be performed.

Next, at least one kind of bacteria selected from bacteria belonging to the genus Trichoderma, one or more kinds of bacteria selected from photosynthetic bacteria, one or more kinds of bacteria selected from lactic acid bacteria, and nitric acid thus obtained. A culture solution of a microorganism group containing one or more kinds of bacteria selected from reducing bacteria is mixed with beer lees and fermented. Regarding the blending amount in this case, 2 to 4 liters of the culture solution of the microorganism group is suitable per 1 m ^{3 of} beer lees.

Beer lees mixed with the culture solution are deposited,
As another method, beer lees may be deposited in advance, the above culture solution may be sprayed using an appropriate container such as "Jolo", and the mixture may be cut back and mixed. Mix the culture solution,
The deposited beer meal may be fermented as it is, but it is preferably covered with an air-impermeable sheet or film such as a vinyl sheet and fermented. In this way, the beer lees piled up reaches a fermentation temperature of about 60 ° C in 3 to 4 days, and when the fermentation temperature reaches 60 ° C or higher, the air-impermeable sheet or the like is removed, and the beer meal is cut back and stirred. After that, it is again covered with an air impermeable sheet or the like. After that, when the fermentation temperature reaches 60 ° C. or higher, the above-mentioned turning back and stirring operation are appropriately performed. In this way, the beer lees-derived compost is produced in about 15 to 20 days.

Therefore, the conventional method usually required 3 to 6 months, and the recently developed method (JP-A-2-
283685), considering that it took about 35 to 40 days, according to the method of the present invention, a compost derived from beer lees can be produced in an extremely short period of time.

The thus obtained compost derived from beer lees of the present invention can be suitably used for cultivating vegetables, root vegetables, fruits, flowers and the like. For example, when the growth status of the beer meal-derived compost was examined for spinach, young turnips, and green onions, the spinach had a better color and gloss compared to the non-added zone, and the young turnips had no added zone. Although there was no noticeable change in growth compared with, the ease of pulling out was obviously increased. In addition, in Leek, the surveyed ward was a region in which a large amount of Leek-weed Kale disease was generated, but it was found that in the addition ward, the occurrence of Leek-Krew salekin s disease was clearly suppressed.

[0013]

EXAMPLES Next, the present invention will be described in detail with reference to examples, but the scope of the present invention is not limited to these. Example 1 As a bacterium belonging to the genus Trichoderma, Trichoderma viride JCM1875 strain was used, and a product containing a photosynthetic bacterium and a lactic acid bacterium (trade name: Emco 33, manufactured by Biocarbon Research Institute) was used.・ Using a product containing Nitrobacter (trade name: High Clean Sigma, Mitsui Bussan), each wort solution containing hops produced in the beer manufacturing process
1 liter of a 0-fold diluted solution was inoculated and cultured at 20 to 30 ° C. for 24 hours. Then, the culture solutions of the respective bacteria were mixed, 100 liters of a 10-fold diluted wort solution containing the above hop was added, and mixed culture was carried out at 20 to 30 ° C. for 72 hours to obtain a culture solution.

Example 2 Approximately 100 liters of the culture solution obtained in Example 1 was sprinkled on 50 m ³ of the accumulated beer lees by a Joro. The beer lees and the culture solution were mixed by cutting back five times on the way. The culture solution was mixed, and the accumulated beer lees were covered with a vinyl sheet. As a result, the fermentation temperature of the accumulated beer lees reached about 60 ° C in 4 days. Therefore, at this point, the vinyl sheet was taken out, cut and turned, and stirred, and then covered with the vinyl sheet again. After that, the fermentation temperature is 60
When the temperature reached ℃ or above, the above-mentioned turning back and stirring operation were performed 5 times. In this way, the compost derived from beer lees was produced in 19 days. According to this method, no bad odor was produced in the manufacturing process, and the beer lees-derived compost obtained did not give a bad odor.

[0015]

EFFECTS OF THE INVENTION According to the present invention, good quality compost using beer lees can be produced in a short period of time, and of course, the obtained compost does not give off a bad odor.

Claims (5)

[Claims] 1. One or more bacteria selected from bacteria belonging to the genus Trichoderma, one or more bacteria selected from photosynthetic bacteria, one or more bacteria selected from lactic acid bacteria, and one or more bacteria selected from nitrate-reducing bacteria. A method for producing a beer lees-derived compost, which comprises culturing a microorganism group containing bacteria in a wort solution containing hops, mixing the obtained culture solution with beer lees, and fermenting the mixture. 2. The method according to claim 1, wherein the bacterium belonging to the genus Trichoderma is Trichoderma viride and / or Trichoderma lignorum. 3. The method according to claim 1, wherein the bacterium belonging to the photosynthetic bacterium is one or more soil microorganisms selected from Rhodospirium genus bacterium, Rhodopseudomonas genus bacterium and Rhodobacter genus bacterium. 4. The method according to claim 1, wherein the bacterium belonging to the lactic acid bacterium is one or more kinds of soil microorganisms selected from the group consisting of Lactobacillus, Pediococcus and Leuconostoc. 5. The method according to claim 1, wherein the bacterium belonging to the nitrate-reducing bacterium is one or more soil microorganisms selected from Pseudomonas spp, Paracoccus spp, Aquaspirium spp and Speroterium spp. .