KR100435154B1 - Fermenting agents for producing of safe feed meals from food wastes - Google Patents

Abstract

The present invention relates to a fermentation agent for hygienic safety feed of the remaining foods composed of 5 to 15% by weight of microbial powder and 85 to 95% by weight of excipients in order to prevent corruption and odor formation in the discharge and collection of the remaining food. When the fermentation agent is sprayed or mixed with the remaining foods in the discharge and collection stages, the growth of pathogenic microorganisms is prevented by the active growth of the microorganisms constituting the fermentation agent and the suppression of the production of odor and decay products peculiar to the remaining foods of the oligosaccharides. Not only is it prevented, but also increases the enzyme titer and reducing sugar content, thereby increasing the homogeneity of the remaining food and increasing the transportability and preservation of the remaining food, thereby maximizing feed efficiency.

Description

Fermenting agents for producing safe food meals from food wastes

The present invention relates to a fermentation agent for hygienic safety feed of the leftover food, and more particularly, to prevent decay and odor formation in the process of discharging and collecting the remaining food, and to inhibit the growth of pathogenic microorganisms to improve the feed efficiency of the remaining food. It relates to a fermentation agent comprising a microbial powder that can be maximized.

In general, the remaining food is a material with a high possibility of decay, smell, visually unpleasant, difficult to handle, and contains a lot of contaminants, it is a very low recycling rate.

As a method for treating the remaining foods such as landfill or incineration and recycling method through composting, landfill method has the advantage of low processing cost, while soil and groundwater contamination around landfill due to leachate Induced, there was a problem in that the treatment cost of the leachate is excessive, the treatment cost is high.

In the incineration method, the incineration efficiency is low due to the excess water content of the food left behind, it is expensive due to the use of auxiliary fuel, and incineration process generates a lot of harmful air pollutants such as chlorine compounds and dioxins.

In the case of the composting and recycling of the remaining food, there is a problem of promoting the acidification of the soil and increasing the salinity of the soil to destroy the land due to the high salinity and low acidity of the remaining food.

An object of the present invention is to provide a fermentation agent that can prevent the decay and odor generation in the process of discharging and collecting the remaining food, which was devised to solve the above problems.

Another object of the present invention is to provide a fermentation agent that inhibits the growth of pathogenic microorganisms during the discharge and collection of the remaining food.

Still another object of the present invention is to provide a fermentation agent capable of maximizing feed efficiency by improving the transportability and preservation of the remaining food.

The above object of the present invention is achieved by providing a fermentation agent composed of microbial powder, excipient and oligosaccharide, the fermentation agent enzyme activity by the active growth of microorganisms constituting the fermentation agent and the odor and decay products production of oligosaccharides And by reducing the content of reducing sugar, etc., it is possible to maximize the efficiency of food use of the remaining food.

1 is a comparison table of the total number of microorganisms in the food remaining in Test Example 1,

2 is a comparison table of the number of yeast live bacteria in the food remaining in Test Example 1,

3 is a comparison table of the number of lactic acid bacteria in the food remaining in Test Example 1,

4 is a comparison table of the number of pathogenic E. coli among the foods remaining in Test Example 1;

5 is a comparison table of the number of microorganisms in the food remaining in Test Example 1

The present invention relates to a fermentation agent for hygiene safe feed of the remaining food, consisting of 5 to 15% by weight of microbial powder and 85 to 95% by weight of excipients.

In the present invention, it is preferable that 5 to 15 parts by weight of oligosaccharide is further added to 100 parts by weight of the fermentation agent consisting of the microbial powder and the excipient.

In the present invention, the microbial powder is Bacillus circulanse (ATCC-9500), Bacillus megaterium (ATCC-10778), and Lactobacillus amylophilus (ATCC-49845) Weissella confusa (ATCC-14434), Bifidus sp. (ATCC-11863), Candida utilis (ATCC-9950), and Candida sp. ATCC-90238, ATCC-60374) It is characterized in that it is composed of one or more selected from the group consisting of.

The remaining foods are high in protein and energy, making them very valuable as feed sources.

The remaining foods can be categorized into three stages: discharge, collection, feed, and livestock feeding. Among them, food remaining in the discharge and collection stage is most decaying, fatal to livestock, or reduces productivity. Bacteria grow.

Therefore, for the hygienic safety feed of the remaining food is to prevent the decay in the discharge and collection step, and to ensure the hygienic safety by preventing the growth of pathogenic microorganisms, the present inventors have a suitable microorganism suitable as a fermentation agent to satisfy this The final strains were selected through various comparison experiments, and then suitable excipients and oligosaccharides were selected to develop a fermentation agent for the harvesting and discharging stage for hygienic safe feed of the remaining foods of the present invention.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited thereto.

Example 1

Selection of Microorganisms

1) Considering the specificity of the remaining food substrate (acidity, pH 4-5; high salinity, concentration 2-3%, semi-fluidity), microorganisms showing the maximum growth rate under these specific conditions were found in the literature and microbial resource database. Through the search, 10 species of native microorganisms (6 bacteria, 3 yeasts, and 1 mold) of ATCC were secured, and 2 bacillus, 2 cocci and 1 yeast were obtained from commercial fermentation agents. Two and one bifidus bacteria were isolated purely, and then the growth rate in the remaining food modified medium of the 20 microorganisms was examined.

The growth rate of the microorganisms in the remaining food was measured by culturing them in the remaining food modified medium and then measuring the absorbance at 650 nm using a spectrophotometer and calculating the cell density of the cells therefrom.

Growth rate of microorganisms in remaining food modified medium microbe Microbial incubation time (hour) One 3 6 9 12 15 18 21 24 36 48 72 ATCC-9500 0.158 0.408 1.251 1.905 2.147 2.257 2.382 2.511 2.605 3.007 3.055 2.948 ATCC-10778 0.097 0.263 0.662 1.409 1.987 2.355 2.448 2.517 2.547 2.839 3.019 3.040 ATCC-25599 0.028 0.098 0.108 0.215 0.467 0.678 0.786 0.898 1.024 1.021 1.036 1.138 ATCC-35854 0.138 0.322 0.551 1.221 2.016 2.226 2.342 2.421 2.380 2.382 2.410 2.464 ATCC-49845 0.191 0.891 1.883 2.261 2.461 2.502 2.503 2.503 2.521 2.584 2.626 2.641 ATCC-49445 0.083 0.112 0.211 0.343 0.515 0.536 0.538 0.502 0.640 0.775 0.902 0.829 ATCC-14434 0.147 0.358 0.678 0.997 1.569 2.347 2.879 3.045 3.089 3.124 3.236 3.298 ATCC-39867 0.026 0.654 1.347 2.076 2.345 2.398 2.487 2.367 2.567 2.689 2.978 3.024 ATCC-9950 0.148 0.774 2.026 2.011 1.913 2.024 1.885 1.932 2.048 2.158 2.252 2.137 CF-1 0.083 0.089 0.098 0.104 0.126 0.178 0.218 0.276 0.305 0.457 0.587 0.789 CF-2 0.105 0.213 0.246 0.356 0.567 0.678 0.789 0.895 0.978 1.034 1.256 1.456 CF-3 0.097 0.347 0.506 1.045 0.987 1.236 1.786 1.987 2.003 2.067 2.098 2.105 CF-4 0.211 0.234 0.356 0.457 0.469 0.567 0.789 0.913 1.037 1.567 1.786 1.956 CF-5 0.456 0.546 0.678 0.789 0.987 1.032 1.146 1.567 1.897 1.897 1.976 2.032 RF-1 0.109 0.358 1.088 1.675 1.876 1.963 2.087 2.189 2.226 2.614 2.657 2.698 RF-2 0.050 0.743 0.943 1.135 1.389 1.568 1.698 2.198 2.653 2.669 2.745 2.965 RF-3 0.123 0.329 0.498 0.638 0.654 0.897 0.786 1.238 1.457 2.001 2.396 2.698 RF-4 0.030 0.069 0.098 0.099 0.113 0.163 0.193 0.238 0.298 0.436 0.536 0.746 RF-5 0.125 0.678 1.751 1.497 1.669 1.769 1.698 1.784 1.789 1.877 1.964 1.859

Table 1 is a result of measuring the growth rate of the microorganisms in the remaining food modified medium over time, which means that the microorganisms with high absorbance measured had a high growth rate and the initial growth rate (after 6-9 hours in culture) was 10 microorganisms of Table 2 shown as high were selected first.

Types of Microorganisms Primary Screened for Fermentation division bacteria Yeast mold Purchase after literature search Bacillus circulanse (ATCC-9500), Bacillus megaterium (ATCC-10778), Bacillus subtilis (ATCC-35854), Lactobacillus amylophilus (ATCC-49845), Weissella confusa (ATCC-14434), Teredinobacter turnerae (ATCC-39867) Candida utilis (ATCC-9950) Tricocladium canadense (ATCC-201360) Leftover food pure separation Bifidus sp. (RF-5) (ATCC-11863) Commercial fermentation agent pure separation Candida sp. (CF-5) (ATCC-90238, ATCC-60374)

Example 2

Final strain screening

Enzyme production capacity, growth rate and doubling time, substrate degradation rate and reducing sugar content of 10 strains of the first selected microorganism were investigated.

Enzyme Production Capacity of Residual Food Modified Medium of Primary Selection Microorganisms microbe Distribution of enzymes in the medium (unit) Protease Amylase Glucanase Pectinase Cellulase ATCC-9500 40.59 124.13 134.56 34.56 8.67 ATCC-10778 32.14 113.65 128.67 44.32 12.67 ATCC-35854 26.78 39.36 98.65 19.78 9.45 ATCC-49845 54.21 94.68 87.26 38.43 9.78 ATCC-14434 63.82 132.16 98.64 45.17 12.14 ATCC-39867 37.23 76.55 102.15 13.17 14.78 ATCC-9950 23.42 84.56 56.89 32.13 11.12 ATCC-201360 36.78 68.79 26.47 21.29 8.18 CF-5 67.21 41.24 38.22 48.27 16.79 RF-5 45.82 84.37 98.64 56.79 11.89

Table 3 shows the results of measuring the enzyme titer produced by the microorganisms in the remaining food modified medium, the protease titer ( Lactobacillus amylophilus ( ATCC-49845), Welshilla cone) Weissella confusa ( ATCC-14434), Candida sp. (ATCC-90238, ATCC-60374); The amylase of starch decomposition is Bacillus circulanse (ATCC-9500), Bacillus megaterium (ATCC-10778), Weissella confusa (ATCC-14434); The pectinase titers are Weissella confusa (ATCC-14434), Bifidus sp. (ATCC-11863), Candida sp .: ATCC-90238, ATCC-60374 ); Pectinase titers are Bacillus megaterium (ATCC-10778), Teredinobacter turnerae (ATCC-39867), Candida sp .; ATCC-90238, ATCC- 60374).

Growth Rate and Doubling Time of Residual Food Modified Medium of Primary Selection Microorganisms microbe Growth rate of microorganisms OD value at 650nm cfu or tfu / ml medium Doubling time 1h 6h 12h 1h 6h 12h ATCC-9500 0.158 1.125 2.147 3.13 × 10 ⁸ 2.78 × 10 ⁹ 16.78 × 10 ¹⁰ 〈0.5h ATCC-10778 0.097 0.662 1.987 0.24 × 10 ⁸ 1.51 × 10 ⁹ 8.67 × 10 ¹⁰ 〈0.5h ATCC-35854 0.138 0.551 2.016 3.01 × 10 ⁸ 1.28 × 10 ⁹ 13.46 × 10 ¹⁰ 〈0.5h ATCC-49845 0.191 1.883 2.461 3.78 × 10 ⁸ 6.79 × 10 ⁹ 26.21 × 10 ¹⁰ 〈0.5h ATCC-14434 0.147 0.678 1.569 3.54 × 10 ⁸ 1.76 × 10 ⁹ 4.42 × 10 ¹⁰ 〈0.5h ATCC-39867 0.026 1.347 2.345 0.09 × 10 ⁸ 6.78 × 10 ⁹ 23.12 × 10 ¹¹ 〈1h ATCC-9950 0.148 0.774 2.026 4.21 × 10 ⁸ 2.05 × 10 ⁹ 73.17 × 10 ¹⁰ 〈1h ATCC-201360 - - - 0.11 × 10 ⁴ 4.29 × 10 ⁴ 8.76 × 10 ⁴ 〉 8h CF-5 0.097 0.506 0.987 1.07 × 10 ⁸ 1.16 × 10 ¹⁰ 2.19 × 10 ¹⁰ 〈0.5h RF-5 0.109 1.088 1.876 4.65 × 10 ⁸ 3.88 × 10 ⁹ 12.97 × 10 ¹⁰ 〈0.5h

Table 4 is a result of measuring the growth rate and the doubling time in the food medium remaining by directly counting the number of microorganisms, Bacillus Circus which is a microorganism having a high initial growth rate, high production capacity of enzyme and a short doubling time based on the measurement results (Bacilluscirculanse; ATCC-9500), Bacillus megaterium (ATCC-10778), Lactobacillus amylophilus (ATCC-49845), Weissella confusa (ATCC-14434) ), Bifidus sp. (ATCC-11863), Candida utilis (ATCC-9950), and Candida sp. (ATCC-90238, ATCC-60374). Final seed strains of the species were selected.

Candida utilis had a longer doubling time but was selected because of its specificity of yeast.

Example 3

Fermentation

Five bacteria of the seven microorganisms (Bacillus Circus, Bacillus megaterium, Bacillus amylophyllus, Lactobacillus amylophilus, Weissella confusae and Bifidus sp.. And 5 g of microbial powder and 45 g of bran, each of which was mixed in equal amounts with Candida utility and Candida sp. Yeast, respectively, to prepare a fermentation agent.

Example 4

Fermentation

Five bacteria of the seven microorganisms (Bacillus Circus, Bacillus megaterium, Bacillus amylophyllus, Lactobacillus amylophilus, Weissella confusae and Bifidus sp.. And 5 g of microbial powder, 40 g of bran, and 5 g of glucomannanan oligosaccharide, which are made by mixing the same amount of yeast of Candida utility and Candida sp. Was prepared.

The seven microorganisms were cultured in a liquid phase in large quantities, and then lyophilized, and mixed in the same amount by applying the same amount dilution method in consideration of the growth rate, growth rate, and doubling time of each microorganism.

The fermentation agent of the present invention is composed of 5 to 15% by weight of the microbial powder prepared as described above and 85 to 95% by weight of the excipient.

If less than 5% by weight of the microbial powder is added, the viability of the microorganisms may be lost during fermentation of the remaining foods, so that the microbial powder may not function as a fermentation agent. Even when exposed to water, there is a problem that fermentation may occur using a substrate included in the fermentation agent.

Corn excipients, wheat bran, rice bran may be used as the excipient, but bran is most preferred as a result of the investigation and analysis of the excipient price, ease of storage, absorbency, ease of dilution with microorganisms and preservation of microorganisms.

In the present invention, it is preferable that 5 to 15 parts by weight of oligosaccharide is further added to 100 parts by weight of the fermentation agent consisting of the microbial powder and the excipient.

Oligosaccharides are added to inhibit the growth and adhesion of pathogenic microorganisms and consist of glucomannan-oligosaccarides, inulo-oligosaccarides, fructo-oligosaccarides, and manan-oligosaccarides. One or more selected from the group consisting of can be used.

When the oligosaccharide is added less than 5 parts by weight based on 100 parts by weight of the fermentation agent consisting of microbial powder and excipients, the inherent effect of oligosaccharides resistant to pathogenic microorganisms may not occur, and when more than 15 parts by weight of oligosaccharide is added Since the material is very high viscosity, the manufacturing process of the fermentation agent becomes difficult or impossible, and because of the high water content, the storage property of the fermentation agent is lost.

The present inventors are most preferred to add 1 to 3 parts by weight of the fermentation agent of the present invention to 100 parts by weight of the remaining foods in consideration of economics and administration environment as a result of spraying or mixing the fermenter in the remaining foods at various addition ratios. appear.

Test Example 1

In order to verify the effect of the fermentation agent for hygienic safety feed of the remaining foods of the present invention, Comparative Example 1 (3000g remaining foods) without the fermentation agent, Comparative Example 2 (2950g remaining foods, bran 50g), only the excipients administered, Example Example 5 {remaining food 2950g + fermentation agent 50g (bran 45g + frozen microorganism 5g)} administered the fermentation agent prepared in Example 3 and Example 6 {remaining food 2950g + 50g fermentation agent (bran) with the fermentation agent prepared in Example 4 40 g + frozen microorganism 5 g + glucomannan oligosaccharide 5 g)} were performed in four replicates each.

After the start of the test, the lid of the storage container was opened four times, and the sensory test for odor was performed. Samples were taken for 3 days at an interval of 1 day to examine the number of microorganisms.

Samples were serially diluted in 9 ml of 0.1% peptone solution and plate count, PC, MRS, YM, and SS agar batting medium (agar 1.5 per 100 ml of liquid medium). g) and inoculated in g) was incubated at 37 ° C for 2 to 4 days and the number of colonies formed was counted and the number of viable cells was measured.

The composition of the liquid medium used at this time is shown in Table 5 below.

Liquid medium composition and type Composition of medium Type of badge MRS YM SS TP Tryptone or proteose peptone 10 g 5 g 5 g 5 g (tryptone) Meat Extract or Malt Extract 10 g 3 g (malt) 5 g Yeast extract 5 g 3 g 2.5g Glucose or lactose 20 g 10 g 10 g (lactose) 1 g Polysorbate 80 1 g Bile salt No.3 8.5 g Ammonium (or sodium) citrate 2 g 8.5 g (sodium) Ferric Citrate (FeC ₆ H ₅ O ₇ ) 1 g Sodium acetate 5 g Sodium Seasulfate (Na ₂ S ₂ O ₃ ) 8.5 g Magnesium Sulfate (MgSO ₄ · 7H ₂ O) 0.10 g Manganese Sulfate (MnSO ₄ 4H ₂ O) 0.05g Potassium phosphate (dibasic) 2 g Brilliant Green 0.33mg Neutral Red 0.025 g Distilled water 1000 ml 1000 ml 100 ml 1000 ml

Table 6 is a sensory value for the odor according to the food leftover period in Test Example 1 (5: unbearable severe odor, 4: severe odor, 3: medium odor, 2: slight odor, 1: difficult odor, 0 : No odor at all), the remaining foods that had not been treated with fermentation began to have severe odors after one day. However, in Examples 5 and 6 to which the fermentation agent of the present invention was added, even if the food left in the summer (average outside air temperature 29 ± 6 ℃; internal food temperature 42 ± 3 ℃ during the test period) 2 to 3 days, no odor Did not go out.

Comparison of sensory values for leftover food odor division Sensory value 12h 24h 48h 72h Comparative Example 1 2 4 5 5 Comparative Example 2 One 3 3 5 Example 5 One 2 0 0 Example 6 One One 0 2

Figure 1 shows the comparison of the total number of microorganisms in the food left in Test Example 1, it can be seen that the number of microorganisms sharply increased as the incubation period (leave time) elapsed, Examples 5 and 6 of the fermentation agent is added The total number of microorganisms was higher than that of Comparative Examples 1 and 2 due to the growth of the inoculated microorganisms.

As a result of comparing the number of viable cells of yeast in the remaining foods in Test Example 1 according to the standing time, in the case of Examples 5 and 6 to which the fermentation agent was added as shown in FIG. A greater number of yeasts were found.

And as a result of comparing the number of lactic acid bacteria in the remaining foods in Test Example 1, as shown in Figure 3, in the case of Examples 5 and 6 due to the vigorous activity of the lactic acid bacteria constituting the fermenting agent than in the case of Comparative Examples 1 and 2 Many lactic acid bacteria were found to form colonies.

4 is a comparison of the number of Escherichia coli among the remaining foods in Test Example 1, in the case of Examples 5 and 6, the lactic acid bacteria and yeast are rapidly grown by the administration of fermentation agent, dominant in the remaining food microbial group and the growth of pathogenic microorganisms It has been shown to be rapidly suppressed, and the fermenting agent of the present invention was evaluated to greatly contribute to the hygienic safety feed of the remaining food.

5 is a comparison of the number of microorganisms in the remaining foods in Test Example 1, Examples 5 and 6 in the case of the growth pathogenic microorganisms Salmonella by dominating the microbial group in the remaining foods by rapid growth of lactic acid bacteria and yeast The growth rate decreased dramatically so that Salmonella was not detected at all. This result is also an item that the present invention will greatly contribute to the safety of the food of the remaining food.

In Examples 5 and 6, a slight odor and a hard odor were generated after 12 hours and 14 hours, respectively, but after 48 hours and 72 hours, the odor did not appear. This is because in Examples 5 and 6, fermentation odor generated by microorganisms is generated. In general, odor is detected in a very low unit, but a good smell such as fermentation odor is detected in a unit placed in comparison to odor.

When the fermentation agent of the present invention is sprayed or mixed with the remaining foods in the discharge and collection stages, the growth of pathogenic microorganisms is suppressed by the active growth of the microorganisms constituting the fermentation agent and the suppression of the production of odor and decay products peculiar to the remaining foods of oligosaccharides. Not only is it prevented, but also increases the enzyme titer and reducing sugar content, thereby increasing the homogeneity of the remaining food and increasing the transportability and preservation of the remaining food, thereby maximizing feed efficiency.

In addition, the use of the feed of the remaining food not only reduces the feed cost of the farmhouse, but also reduces the amount of short-term feed imported from foreign countries and has the effect of preventing environmental pollution due to the remaining food.

Claims (5)

Weissella confusa (ATCC-14434), Bifidus sp. (ATCC-11863), Candida utilis (ATCC-9950), Candida sp .; ATCC -90238, ATCC-60374) 5 to 15% by weight of microbial powder consisting of a mixture of one or more selected from the group consisting of, and 85 to 95% by weight of an excipient, fermentation agent for the hygienic safe feed of the remaining foods . According to claim 1, Fermenting agent for hygiene safe feed of the remaining food, characterized in that 5 to 15 parts by weight of oligosaccharides are further added to 100 parts by weight of the fermentation agent consisting of the microbial powder and excipients. delete According to claim 1 or 2, wherein the excipient is characterized in that at least one selected from the group consisting of corn flour, bran, rice bran, fermentation agent for hygiene safe feed of the remaining food. The oligosaccharide of claim 2, wherein the oligosaccharide is selected from the group consisting of glucomannan-oligosaccarides, inulo-oligosaccarides, fructo-oligosaccarides, and manan-oligosaccarides. Fermentation agent for the hygienic safe feed of the remaining food, characterized in that more than one species.