KR101801655B1 - Composting Method of Soil Conditioner and Food Waste Comprising Spent Coffee Ground Fermented by Microorganisms and Fermented Compost Made by the Same - Google Patents

Abstract

The present invention relates to a method of composting coffee beans and food wastes by fermentation of microorganisms and fermented compost produced by the method. More specifically, the present invention relates to: 1) adding an acidity modifier to the ground; 2) Inoculating a microorganism belonging to the genus Achromobacter or Pseudomonas which is stiff to caffeine and capable of decomposing the caffeine into the food waste and the coffee bean mixture; And 3) fermenting the food waste and the coffee bean mixture to which the microorganism is added, and a fermentation compost produced by the method. The fermentation compost including the coffee bean and the food waste produced by the present invention can be used to make all the organic fertilizer by recycling waste food waste and coffee blanks both in salinity and caffeine, It removes odors from waste and lowers the concentration of salt contained in food waste. In addition, Bacillus balisumotis BS07M having antimicrobial activity against plant pathogenic bacteria is inoculated into a coffee bean and fermented, thereby making it possible to produce environmentally friendly antimicrobial fermentation compost using an organic material containing coffee beans.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composting method for composting coffee beans and food waste by microbial fermentation and a fermented compost produced by the method,

The present invention relates to a method of composting coffee beans and food wastes by microbial fermentation, and fermented compost produced by the method.

Conventional methods of cultivating crops have led to practice in pure soil. Such a cultivation method lacks oxygen supply of roots and is unstable due to factors such as temperature and sunshine, so that kaolin- (H ₃ PO ₄ ) and potassium (K) as main ingredients for nutritional supplementation because these soil is likely to be deficient in inorganic nutrients. It supplies chemical fertilizer, which is a kind of compound fertilizer.

In the early days, compost was used as fertilizer, but since compost is treating 75% of the water in compost at the same time, the weight of the compost is considerable, and labor cost is high and inefficient. And chemical fertilizer which is easy to carry and store, does not stink and stains, and there is no fear of parasitic organisms is mainly used. Because this chemical fertilizer is in the form of inorganic salts or easily inorganic salts, it can be easily dissolved in water in the form of ions, so quasi chemical fertilizer in the soil is adsorbed on the soil particles.

However, chemical fertilizers acidify soil other than fertilizer components, such as sulfate ions in ammonium nitrate (NH ₄ NO ₃ ), potassium sulfate (K ₂ SO ₄ ), or chloride ions in ammonium chloride (NH ₄ Cl) or potassium chloride It contains a large amount of ions and exhibits rapid efficacy. Therefore, if a large amount is used, the growth of crops is rather reduced.

It is estimated that the disease caused by the disease is about 15% of the potential production in Korea. The mediator of soil disease has more than 60% of the mediator. In addition to direct soil contamination, indirect infectious disease can also be mediated through the terrestrial part of the soil. Such soil-borne pathogens can survive in adverse environments for a long period of time. Therefore, chemical control using general pesticides is ineffective, requiring a chemical control and a different control method.

Examples of damages of such soil diseases include causing roots to bump, causing cataracts, corruption of roots and jiza, and rotting rottenness at the bottom of the paper. It is known that this kind of soil disease is caused by the growth of soil pathogens due to interfering with the action of soil microorganisms due to excessive pesticide spraying and destruction of nutrient balance in soil caused by chemical fertilizer.

On the other hand, coffee is made by roasting the seeds of coffee trees, and when the coffee beans are reddish, the flesh grows and the blue-green seedlings come out. Coffee contains caffeine, tannin, fatty acids such as palmitic acid and stearic acid as saturated fatty acids, oleic acid as unsaturated fatty acid, linolenic acid as essential fatty acid, organic acid and saccharide as main components. Today, commercial cultivated varieties are the three largest varieties: Coffee Arabica, Coffee Robusta, and Liberia (Coffee Liberia), which produce about 6 million tons per year in 70 countries. The total yield of arabica paper 75% and most of the rest is Robusta species. Production is about 1.2 million tons per year in Brazil, about 900,000 tons of arabica paper in Colombia, and 500,000 tons of Robusta species in Indonesia. Major producers include Mexico, Ethiopia, Uganda, India, Guatemala and Vietnam. Worldwide coffee beverage consumption is the second highest following water, with per capita coffee consumption of about 13 kg per year, about 12 kg for Denmark and Norway, about 9 kg for the Netherlands, about 8 kg for Germany, Austria, Belgium and Luxembourg, , Switzerland, the United States, Italy, Canada and the United Kingdom.

As coffee consumption continues to increase as a popular food for the Korean people, coffee beans are treated as organic wastes at coffee manufacturing factories and general coffee shops, and collected and used as a blend of common feeds However, if the amount is increased in the future, the coffee bean itself may become a kind of food waste.

Recently, attempts have been made to use such coffee beans as a deodorizing agent or as a component of organic fertilizer, but this has not yet been specifically studied.

Patents related to the method of making compost having antibacterial activity using microorganisms include 'Organic soil conditioner containing fermented coffee bean' (Application No.: 2004-58358) and 'Method for producing agricultural organic material from coffee bean' No. 8-251426), which includes fermenting a coffee bean by adding a microorganism. However, in the case of the conventional method, fermentation is carried out by inoculating a general microorganism. Therefore, compared with chemical fertilizers and soil conditioners, Although the required ingredient content has improved, there is no indication of improvement in caffeine or salinity.

Accordingly, the present inventors tried to develop a compost using a coffee bean, and as a result of a fermentation experiment in which a microorganism which is rigid to caffeine in the coffee grounds and capable of decomposing the coffee bean was separated and cultured and a food waste and a coffee bean were mixed, The caffeine is completely decomposed and the salinity of the food is reduced, thereby completing the present invention.

It is an object of the present invention to provide a method of composting coffee beans and food wastes by microbial fermentation and a fermented compost produced by the method.

Yet another object of the present invention is to provide fermented compost with caffeine and salinity removed.

In order to accomplish the above object, the present invention provides a method for preparing a food waste, comprising the steps of: 1) adding an acidity controlling agent to a food waste and a spent coffee ground having an appropriate water content maintained; 2) Inoculating a microorganism belonging to the genus Achromobacter or Pseudomonas which is stiff to caffeine and capable of decomposing the caffeine into the food waste and the coffee bean mixture; And 3) fermenting the food waste and the coffee bean mixture into which the microorganism has been inoculated, wherein the coffee bean and the food waste are composted.

The present invention provides fermented compost produced by the above method.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method for preparing a food waste, comprising the steps of: 1) adding an acidity control agent to a food waste and a spent coffee ground (SCG) with an appropriate moisture content maintained; 2) Inoculating a microorganism belonging to the genus Achromobacter or Pseudomonas which is stiff to caffeine and capable of decomposing the caffeine into the food waste and the coffee bean mixture; And 3) fermenting the food waste and the coffee bean mixture into which the microorganism has been inoculated, wherein the coffee bean and the food waste are composted.

The Achromobacter xylosoxidans are preferably Achromobacter xylosoxidans CDM01 (KCTC 12957BP) and the Achromobacter xylosoxidans CDM01 (KCTC 12957BP), and the Achromobacter xylosoxidans are preferably selected from the group consisting of Achromobacter xylosoxidans and Pseudomonas nitroreducens. And Achromobacter xylosoxidans CDM09 (KCTC 12959BP), and Pseudomonas nitroreducens is most preferably Pseudomonas nitroreducens CDM05 (KCTC 12958BP).

In the method of composting coffee leaves and food wastes according to the present invention, the acidity adjusting agent in step 1) is preferably at least one selected from the group consisting of quicklime, slaked lime and dolomite, and the fermentation in step 3) (Pre-fermentation), it is preferable to additionally inoculate 1 to 2 parts by weight of a pest-resistant microorganism (BSO7M) (Accession No. KCTC 11991BP of Biotechnology Research Institute) Day, and it is more preferable that the post-fermentation is performed for 21 days with a moisture content of 30% by weight or more.

In addition, in the method of composting a coffee bean and food waste according to the present invention, it is preferable to add coco pits in addition to the above step 2, and the method is characterized by comprising 50 parts by weight of food waste having a moisture content of 70% by weight, 40% by weight of coffee grounds (SCG), 6 to 8 parts by weight of an acidity regulator and 3 to 4 parts by weight of a caffeine-stiff microorganism.

We compared fermented coffee beans with commercially available chemical fertilizers. In order to establish proper fermentation conditions, the quality of fermentation and quality as fertilizer were compared and analyzed. As a result, the fermented coffee beans of the present invention were suitable for use as a compost for the organic matter, organic matter to nitrogen ratio, salt content, arsenic, cadmium, water temperature, lead, chromium, copper and the like.

The present invention provides fermented compost produced by the above method.

Food waste has been buried or incinerated mainly because it is difficult to utilize it as fertilizer due to its high salinity. As a result, many greenhouse gases have been generated. According to the United Nations Framework Convention on Climate Change, emissions of greenhouse gases (carbon dioxide, methane, nitrogen dioxide, freon, etc.) must be reduced, and instead of landfilling or incineration, composting and fertilizing methods are being developed. .

In order to be a fertilizer, the salt content is within 2% by the standard, and the content of coco peat and coffee bean should be appropriately controlled so that the concentration of salt can be adjusted to a value suitable for use as fertilizer, The odor caused by hydrogen sulfide was solved by a coffee bouquet.

The fermentation with the addition of the food waste and SCG of the present invention essentially eliminates the resource conversion of the food waste and the malodor of the facility and the coffee fermentation remains after the fermentation process and the ammonia gas of the food waste generated before and after fermentation And suppresses generation and methane gas generation. Specifically, a caffeine-resistant microorganism is added at the time of pre-fermentation to accelerate the fermentation of SCG and food waste while at the same time degrading the caffeine to prevent adverse effects of acidification of the plant.

After the fermentation of caffeine and the complete fermentation of the food compost at the previous fermentation, the microorganism Bacillus balis malthus (BSO7M) (KITC 11991BP, Accession No. KCTC 11991BP) is inoculated to accelerate post fermentation, (Phytophthora capsici, Pectobacterium carotovora, Colletotrichum acutatum, Cucumber mosaicvirus) which are resistant to pests and diseases and which inhibit major plant pathogens, It has strong antibiotic power against pests and diseases.

Composting using SCG and food waste has a function of promoting growth of 30 ~ 40% compared to conventional organic fertilizer. If there is an avoidance effect such as harmful insects due to a specific component of coffee, the cocoa By replacing the pits, you can utilize organic-rich SCG.

The fermentation compost comprising the coffee bean and the food waste produced according to the present invention having the above-described structure can be made into an organic fertilizer by reducing the salinity and caffeine, and recycling the food waste and the coffee bean, both of which are waste, Park's role is to remove odors from food waste and to lower the concentration of salt contained in food waste. In addition, Bacillus balisumotis BS07M having antimicrobial activity against plant pathogenic bacteria is inoculated into a coffee bean and fermented, thereby making it possible to produce environmentally friendly antimicrobial fermentation compost using an organic material containing coffee beans.

1 is a test report showing the results of fermentation of coffee bean and food waste decomposition of Example 3-1 by three kinds of microorganisms of caffeine stiffness and decomposition of the present invention (Examples 3-2 to 3-5 The report is omitted because it is similar to the result of Example 3-1)
Figure 2 shows the donation of Achromobacter xylosoxidans CDM01 (KRIBB to KCTC 12957BP), a microorganism of caffeine stiffness and degradation of the present invention.
Fig. 3 is the donor (KRIBB to KCTC 12958BP) of Pseudomonas nitroreducens CDM05, a microorganism of caffeine stiffness and degradation of the present invention.
Fig. 4 is the donor (KRIBB to KCTC 12959BP) of Achromobacter xylosoxidans CDM09, a microorganism of caffeine stiffness and degradation of the present invention.
FIG. 5 is a test result showing a caffeine content of 80.28 mg contained in 100 g of a general coffee pot that has not been fermented.
FIG. 6 is a test result showing that caffeine is completely degraded when fermentation is carried out after inoculating three kinds of caffeine decomposing microorganisms of the present invention into a coffee ground and food waste.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings. However, it should be understood that the following embodiments are provided so that those skilled in the art may understand the present invention without departing from the scope and spirit of the present invention. It is not.

< Example  1> Coffee night  Component analysis

First, the present inventors analyzed components contained in coffee grounds (SCG). Specifically, about 0.1 g of a coffee sample was sampled, and HNO ₃ and H ₂ O ₂ were added thereto. After decomposition by ultrasonic waves, the sample was diluted with ultrapure water and analyzed for its components. The results were as shown in Table 1 . (Unit: ppm (mg / L))

Ca Mg Fe Na K P Si 1st 1338 1414 62.06 67.62 3408 1285 22.79 2nd 1481 1516 61.19 74.36 3756 1364 45.99

< Example  2> Caffeine stiff decomposition microorganism experiment

<2-1> Isolation and Culture of Strongly Degrading Caffeine Microorganisms

The present inventors isolated and cultivated three kinds of microorganisms which are strong to caffeine and decompose them from coffee grounds. First, the sealed coffee grounds were completely composted after 8 weeks. From this, 16 species were selected based on shape, size, color, and surface.

Specifically, 1 g of coffee residue was added to sterilized 0.85% NaCl, mixed well, and 1 ml was extracted therefrom. Then, the mixture was added to fresh 0.85% NaCl and mixed again. Again, the second coffee grounds were extracted with 1 ml of the NaCl solution of the mixture, and then mixed in the fresh 0.85% NaCl solution. ^Dilutions ranging from 10 ^-1 to 10 ^-10 were prepared in this manner, and 10 ^-5 to 10 ^-10 were used for the experiments.

After 0.1 ml (100) of the diluted solution was inoculated into TSA medium, the smear rod was disinfected with 99.9% ethanol to sterilize the microorganisms in the solid medium, sterilized and sterilized. The medium was sealed with parafilm and cultured in a microbial incubator.

<2-2> Caffeine rigidity test of caffeine rigid digestive microorganism

It was confirmed whether or not the microorganisms isolated in <2-1> above could withstand the caffeine medium. first. LB medium was used as a basic base medium to provide an environment in which microorganisms can grow. At present, 180 ml of coffee beans contains about 0.46% caffeine, so different caffeine concentrations (0.1%, 0.25%, 0.5%, 1%) are provided for each medium. AY2, AY3, and AY9 were used as control microorganisms instead of microorganisms isolated from coffee grounds.

As a result, the caffeine concentration from 0.1% to 0.25% did not affect the growth of the microorganisms. However, from 0.5% or more, it was disturbed by growth and 1% was poorly grown. Even at high caffeine concentration (1% or more) The microorganisms of interest were selected. (CMB01, CMB05, CMB09)

As a result, the above CMB1 was identified as Achromobacter xylosoxidans CDM01 and KCTC 12957BP in KRIBB as a result of base sequence analysis and high affinity with Achromobacter xylosoxidans. CMB05 was identified as Pseudomonas nitroreducens CDM05 with high affinity with Pseudomonas nitroreducens and KCTC 12958BP as KRIBB. CMB09 was identified as Achromobacter xylosoxidans CDM09 with high affinity with Achromobacter xylosoxidans as a result of nucleotide sequence analysis and KCTC 12959BP was deposited in KRIBB. (27F primers of 5'-AGAGTTTGATC (AC) TGGCTCAG-3 'and 1492R primers of 5'-CGG (CT) TACCTTGTTACGACTT-3' were used for PCR of the base amplification).

< Example  3> Coffee break  Fermentation of food waste

40 parts by weight of SCG which had been completely dried so as to have a moisture content of less than 10% by weight collected in a coffee shop in 50 parts by weight of food waste having a moisture content of 70% by weight after anaerobic fermentation (decay) of 6 days was mixed with calcined natural minerals ) And 3 to 4 parts by weight of the three kinds of CMB1, CMB05 and CMB09 isolated in Example 2 were inoculated and agitated. The moisture content was adjusted to 50 wt% and the pre-fermentation was carried out. The pre-fermentation was carried out for 15 days. The moisture content and the fermentation temperature were measured at intervals of 2 to 3 days, the water content was supplemented to the level of 50% by weight, and the solid medium was inverted. After 21 days, the fermentation temperature was measured at a moisture content of 30% by weight or more at intervals of 3 to 4 days, and 1 to 2 parts by weight of Bacillus balis malthus (BSO7M) (KITC 11991BP, Respectively. Fermentation was carried out by varying the contents of the major components as shown in Table 2 below.

division Comparative Example Example 3-1 Example 3-2 Example 3-3 Example 3-4 Example 3-5 Negative waste (%) 85.0% 73.6% 67.4% 71.9% 58.7% 38.1% Coco Peat (%) 15.0% 9.2% 4.5% 0.0% 0.0% 9.5% Lime (%) 0.01% 5.5% 5.4% 5.4% 1.8% 11.4% SCG (%) 9.2% 18.0% 18.0% 31.6% 38.1% Three microorganisms (%) 2.30% 4.50% 4.50% 7.9% 2.9% Fermentation accelerator (%) 0.01% 0.18% 0.18% 0.18% 0.0% 0.0% Total amount of test (kg) 22kg 21.74kg 22.24kg 22.24kg 22.15kg 10.50kg Temperature (degrees) 45.0 43.0 44.0 42.0 42.0 45.0 Humidity (%) 31.7% 42.7% 40.2% 33.3% 20.1% 30.0% Odor (odor) etc. Inside Soot Soot Soot Soot

< Example  4> Qualitative analysis of fermentation (compost quality evaluation)

Table 3 and Table 4 show that decomposition of food waste and caffeine by fermentation performed in Examples 3-1 to 3-5 and Comparative Examples is suitable for fermentation compost. As a result, it was confirmed that the decomposition of coffee bean and the degradation of food by the three microorganisms of caffeine stiffness and decomposition of the present invention were suitable as fermentation compost. In particular, the analysis of organic matter, organic matter to nitrogen ratio, salinity, arsenic, cadmium, water temperature, lead, chromium, copper etc.

standard Analysis Item (Unit) Process standard Comparative Example Example 3-1 Example 3-2 Harmful component Organic matter (%) 30 or more 54.02 41.45 39.00 arsenic (mg / Kg) 45 or less Non-detection Non-detection Non-detection cadmium (mg / Kg) 5 or less 0.17 Non-detection Non-detection Mercury (mg / Kg) 2 or less Non-detection Non-detection Non-detection lead (mg / Kg) 130 or less 1.63 1.25 1.03 chrome (mg / Kg) 200 or less 6.29 8.24 6.93 Copper (mg / Kg) Less than 360 7.17 11.30 11.07 nickel (mg / Kg) 45 or less 7.40 12.18 14.73 zinc (mg / Kg) 900 or less 22.82 57.27 124.99 Escherichia coli O157: H7 Non-detection Non-detection Non-detection Non-detection Salmonella Non-detection Non-detection Non-detection Non-detection Other specifications The ratio of nitrogen in organic matter 45 or less 24.66 28.58 26.53 salt (%) 2 or less 1.87 1.60 1.67 moisture (%) 55 or less 31.69 40.11 42.74 Compost (Compaction method) Abnormal completion complete complete complete Hydrochloric acid insoluble seawater (%) 25 or less 1.26 6.45 6.39

standard Analysis Item (Unit) Process standard Example 3-3 Example 3-4 Example 3-5 Harmful component Organic matter (%) 30 or more 39.14 41.89 65.98 arsenic (mg / Kg) 45 or less Non-detection Non-detection Non-detection cadmium (mg / Kg) 5 or less Non-detection Non-detection Non-detection Mercury (mg / Kg) 2 or less Non-detection Non-detection Non-detection lead (mg / Kg) 130 or less 1.15 0.73 0.85 chrome (mg / Kg) 200 or less 7.71 5.69 6.51 Copper (mg / Kg) Less than 360 14.49 18.11 23.81 nickel (mg / Kg) 45 or less 11.41 10.76 9.41 zinc (mg / Kg) 900 or less 51.85 179.22 95.51 Escherichia coli O157: H7 Non-detection Non-detection Non-detection Non-detection Salmonella Non-detection Non-detection Non-detection Non-detection Other specifications The ratio of nitrogen in organic matter 45 or less 22.11 18.13 19.33 salt (%) 2 or less 1.63 1.70 1.62 moisture (%) 55 or less 40.24 33.33 20.09 Compost (Compaction method) Abnormal completion complete complete complete Hydrochloric acid insoluble seawater (%) 25 or less 7.11 8.43 4.87

As a result, food waste has a high salinity and acts as a salt control agent when an appropriate amount of coffee grounds (SCG) is added. To replace coco peat, coffee ground moisture content is tested with less than 10 wt% It was judged to be sufficient.

From the third day of fermentation, the characteristic odor of the food disappeared and the coffee smelled.

The salinity of Example 3-1 and the salinity of the comparative example are significantly different, and the salinity is reduced according to the amount of SCG.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, This is possible.

Claims (9)

1) adding an acidity control agent to the food waste and the coffee ground (SCG) with an appropriate moisture content maintained;
2) Inoculating Achromobacter xylosoxidans or Pseudomonas nitroreducens, which is strong to caffeine and capable of degrading caffeine, into the food waste and coffee bean mixture; And
3) fermenting the food waste and the coffee bean mixture into which the microorganism has been inoculated, and composting the coffee bean and the food waste. delete The method according to claim 1, wherein the Achromobacter xylosoxidans is Achromobacter xylosoxidans CDM09 deposited with Achromobacter xylosoxidans CDM01 or KCTC 12959BP deposited with KCTC 12957BP and Pseudomonas nitroreducens CDM05 deposited with KCTC 12958BP with Pseudomonas nitroreducens, Lt; / RTI &gt; The method according to claim 1, wherein the acidity adjusting agent in step 1) is at least one selected from the group consisting of quicklime, slaked lime and dolomite. The method according to claim 1, wherein the fermentation in step 3) is carried out after the fermentation (pre-fermentation), further comprising inoculating and post-fermenting the pest-resistant microorganism BSO7M deposited with the deposit number KCTC 11991BP of the Institute of Bioscience and Biotechnology How to compost food waste. The method according to claim 5, wherein the pre-fermentation is performed for 15 days with a moisture content of 50 wt% or more, and the post-fermentation is performed for 21 days with a moisture content of 30 wt% or more. . The method of composting coffee leaves and food waste according to claim 1, wherein coco pits are additionally added to step (2). The method according to claim 1, wherein the method comprises the steps of: 50 parts by weight of food waste having a water content of 70% by weight, 40 parts by weight of coffee bean having a moisture content of 10% by weight or less, 6-8 parts by weight of an acidity adjusting agent and 3-4 parts by weight of caffeine- Wherein the composting method comprises the steps of: delete

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