KR20040072430A - Microorganisms for the decomposition of foodstuffs and microbial seeding composition for fermentation comprising nutrients for the stimulation of propagating the microorganisms - Google Patents

Abstract

PURPOSE: Microorganisms for the decomposition of foodstuffs and a microbial seeding composition for fermentation comprising nutrients for the stimulation of propagating the microorganisms are provided, thereby effectively treating and disposing foodstuffs because the microorganisms have improved foodstuff decomposition activity and bad smell removing activity, so that environmental pollution by foodstuffs can be prevented. CONSTITUTION: The microorganism for the decomposition of foodstuffs is selected from Bacillus amyloliquefaciens SBB-291, Saccharomyces cerevisiae, Lactobacillus paracasei and Pichia deserticola SYB-81. The microbial seeding composition for fermentation comprises microorganism-cultured medium and 0.1 to 5.0% of nutrients for the stimulation of propagating the microorganisms, wherein the nutrients contain 0.5 to 3.0% of glucose, 0.1 to 1.0% of soybean powder and 0.1 to 1.0% of MgSO4; and the microorganism is one or more ones selected from Bacillus amyloliquefaciens SBB-291, Saccharomyces cerevisiae, Lactobacillus paracasei and Pichia deserticola SYB-81.

Description

Microorganisms for the Decomposition of Foodstuffs and Microbial Seeding Composition for Fermentation Comprising Nutrients for the Stimulation of Propagating the Microorganisms}

The present invention relates to a microorganism which decomposes and destroys food waste by fermentation, and a fermentation seed agent prepared by adding a nutrient for propagation to the microorganism. More specifically, the present invention provides a novel Bacillus amyloliquefaciens strain (SBB-291), Saccharomyces cerevisiae , Lactobacillus paracasei and a novel blood. A fermentation spawning agent prepared by mixing microorganisms of Pichia deserticola strain (SYB-81) alone or in combination of two or more species and adding micronutrients for promoting microbial propagation. The present invention relates to a microorganism capable of decomposing and extinguishing, and a fermentation seed agent using the same.

Domestic waste generated around 47,000 tons per day, of which 17,000 tons of wet food waste is 36%. About 42% (6,300 tons) of food waste comes from restaurants, about 41% (6,150 tons) from homes, about 13% from markets and department stores, and about 4% from group meals. Currently, about 95.4% (14,310 tons) of food waste are landfilled, about 2.5% (375 tons) are incinerated, and about 2.1% (315 tons) are recycled. As such, most of the wet food waste has been disposed of in accordance with the landfill method, but the confusion caused by garbage is being put ahead by controlling the import of food waste at public landfills throughout the country, including the metropolitan landfills. Particularly in the metropolitan area, food waste is banned entirely, so there must be clear measures for disposal.

The types of disposal of food waste can be categorized into composting, feed, RDF (solid fuelization), landfill, incineration, and extinction. In the case of feed, there is a method of replacing a part of the existing compound by wet or dry treatment, but the former is not effective due to storage and handling problems, and the latter is due to high salt and a large amount of spices. There are reports that it causes gastrointestinal disorders and diarrhea in animals. In addition, the complete removal of foreign substances in food should be preceded, the ingredients as feeds are not constant, the safety as feeds, such as the presence of harmful pathogens, should be secured, and the research on feed level by breeding is insufficient. It's a very difficult situation. Although composting is a method of recycling organic waste resources, it is a method of discharging compost that is fermented every day or several days, causing inconvenience to consumers due to frequent discharge, and increasing the amount of compost produced. In urban centers that are not nearby and have heavy traffic, the disposal is also unremarkable, and it can only be processed garbage. RDF (Refuse Derived Fuel) is a method that recycles a large amount of thermal energy in foods into solid fuel, but it is not economical because it has high water removal cost and compression molding cost in foods. Is a difficult situation. Incineration has a problem that the water content of the food is very high as 80%, which consumes a lot of energy costs, as well as air pollution problems such as dioxin and a large burden of facility costs. Landfilling is not only prohibited by current law, but also contaminates soil and water due to leachate. Annihilation is a method of completely fermenting foods for a long period of time (from 1 to 6 months) under perfect aerobic conditions and appropriate processes. can do.

As described above, the most appropriate method of treating food waste at the present level may be called extinction. Food waste extinction refers to a device that decomposes all organic matters of food wastes and volatilizes them to the atmosphere with moisture by using microorganisms in a device in which the biological environment is properly controlled. In other words, under appropriate process conditions with aerobic conditions, food is continuously introduced into the fermenter, so that water (85%) in the food is evaporated and organic matter (about 12-13%) is microbially decomposed to form water and carbonic acid. By volatilizing with gas, most of the injected food (about 97-98%) is discharged out of the system, and there is little increase in mass over time. Since 97-98% of the garbage is consumed within 24 hours, it is a big advantage of the extinction method that it does not need to be discharged for a long time even if it is continuously added every day. In this way, if food waste is put into a certain device every day, it can exert a significant weight loss performance due to complete fermentation, thereby releasing consumers from food processing problems. After all, in the case of the extinction system, the food can be added and processed for a long time without a separate discharge process, it can be said that the excellent performance and consumer convenience. Therefore, in recent years, as a practical and practical treatment method, an extinction device based on the complete food waste fermentation technology has emerged, and has been recognized as a hopeful and convenient method for a large amount of dischargers in urban areas who are struggling with disposal. However, until now, the microorganisms for extinction of food are not satisfactory in efficiency of treatment because they do not have high extinction performance, and the odor control performance generated from food is low and is rejected by consumers.

Therefore, in order to maximize the food extinction efficiency, a practical and systematic study is required such as high-efficiency microorganisms and fermentation agents, deodorizers, optimal extinction process factors. Among them, the present invention relates to the microorganisms for extinction of food wastes to decompose and destroy food wastes with high efficiency. In particular, the development of microorganisms with excellent food waste extinguishing performance is added, and the fermentation seedling agent is added by adding nutrients for promoting early breeding of the microorganisms. As to manufacture, it is to effectively extinguish the food by controlling the moisture by using coconut peat (coconut peat).

Since food waste is a polymer form of organic matter, in order to ferment and extinguish it with high efficiency and to control odor, various enzymes capable of rapidly decomposing a polymer in polymer form into low molecules are required. This means that the microorganisms used to extinguish food waste must be able to produce large quantities of several important degrading enzymes such as amylase, protease, cellulase and lipase. The polymerase activity of the produced enzyme should be high.

At present, microorganisms used for food waste treatment released by domestic companies are actinomycetes Streptomyces exfolius and bacteria micrococcus luteus, fungi penicillium citnumum, rispus oligosporus, yeast deva Riomises Hanseni, Peachia Fabiani, Hypopichia brutoni, and Galactomyces geotricum are among the microorganisms released by Matsushida, Japan. These microorganisms were released by each company claiming excellent food extinction and deodorizing power.

However, the present inventors, the conventional microorganisms as a result of investigating the extinction rate and odor removal ability while regularly injecting a certain amount of food into the device for extinction regular, long-term loss of the device to reduce the effect of food waste It was confirmed that the volume (weight) of the food in the interior was increased relatively much, and about 15 days after the operation, the occurrence of odor was very severe, and the practicality of these microorganisms was judged to be very weak. This high level of annihilation is because the microorganisms do not produce food degrading enzymes (amylase, protease, cellulase, lipase) properly or the activity of the produced enzymes is very low. This is because it could not be decomposed and extinguished in a short time, and the bad odor was caused by the fact that it could not effectively decompose and remove the odor-causing components of food, such as nitrogen compounds, sulfur compounds, and lower fatty acids.

For example, actinomycetes are microorganisms that are active in the late stage of fermentation in farms, and are characterized by a slow propagation rate, high decomposition of carbonaceous substances such as carbohydrate fibres, and high usability. In addition to the high possibility of causing a hydrogen sulfide odor, and high resolution of the fibrin component in the long term it can decompose the moisture control agent itself to degrade its inherent function can cause adverse effects such as worsening breathability and food breakdown function. Aspergillus Orizae is also a microorganism that is active during the late fermentation, and it is known to have low nutritional decay rate due to its slow nutrient growth rate, and because of its reproductive and physiological characteristics, it produces many spores that can fly in the air, causing problems with the human respiratory system. There is concern. Fungi such as penicillium citinum and lycopus oligosporus have similar problems. On the other hand, bacteria in the micrococcus can reproduce at high salinity (5%) and have an effect of extinction even in food wastes with high salinity concentrations. However, since the microorganisms are absolute aerobic bacteria, under high-content food solid fermentation conditions Oxygen supply is inevitable and cannot function properly. In addition, some of the bacteria in the micrococcus are known to be pathogenic to human beings, so these microorganisms must be reliably verified for safety.

Conventional microorganisms have various problems as described above, and therefore, food extinction performance and deodorizing power have been shown to be weak. In other words, during the fermentation extinction, the smell is severely generated to give discomfort, and since the weight loss of the solid material in the food is not properly made, the volume of food in the food extinction device is increased quickly to dissipate the food waste continuously input. It will be adversely affected. Therefore, in the prior art, to compensate for these disadvantages, the moisture control agent must be frequently exchanged, the fermentation agent must be frequently added, and a separate device for deodorization is required. As a result, waste of resources is caused, and consumers are forced to experience great inconvenience.

Accordingly, it is an object of the present invention to develop microorganisms having excellent fermentation and deodorizing ability of food waste and a method for treating food waste using the same. The present inventors conducted the following test to select excellent food waste extinction strain that can solve the problems of the prior art described above. In other words, food waste itself, pesticide-cultivated field soil, compost piles that are actively composting, samples of deciduous leaves of acid, fermented livestock, etc. were collected, and the dominant microorganisms were separated from the laboratory. The first superior microorganisms were selected for each of the isolated dominant microorganisms by performing a culture test, enzyme production test, enzyme activity test, endurance formation test, and culture test in sterilized food waste. Four kinds of microorganisms excellent in all characteristics were finally selected by measuring the extinction performance and odor generating intensity of food waste. In addition, the present inventors have developed a spawning agent for extinguishing food waste fermentation by adding a microbial propagation promoting nutrient to an appropriate concentration. In addition, the present inventors have developed a system for controlling food moisture by using coconut pit in extinction of food waste by using the fermentation seed.

In one aspect, the present invention provides a Bacillus amyloliquifaciens strain SBB-291, a novel microorganism having excellent fermentation and deodorizing ability of food waste.

In another aspect, the present invention provides a pichia deserticola strain SYB-81, a novel microorganism having excellent fermentation and deodorizing ability of food waste.

In another aspect, the present invention provides at least one species selected from the group consisting of Bacillus amyloquifaciens strain SBB-291, Saccharomyces cerevisiae, Lactobacillus paracasei and Pichia deserticola strain SYB-81. It provides a fermentation seed agent of food waste, characterized in that it comprises a strain culture.

In another aspect, the present invention provides at least one species selected from the group consisting of Bacillus amyloquifaciens strain SBB-291, Saccharomyces cerevisiae, Lactobacillus paracasei and Pichia deserticola strain SYB-81. It is characterized in that the strain culture is adsorbed and dried on sterile degreasing steel to obtain a semi-finished product, thereby providing a method for producing a fermentation seed material of food waste.

In another aspect, the present invention is characterized by mixing the food waste and the moisture control coconut pit and treating the mixture with the fermentation seed according to the invention, to provide a method for extinction and deodorization of food waste.

Figure 1 compares the food fermentation and annihilation ability of the microorganism of the present invention and the existing microorganisms. M is Japanese M company (conventional first example), L is domestic L company (conventional second example), V is the fermentation seedling agent of the present invention, Y axis is the food extinction rate (%), X axis is the fermentation pass Represents a day.

FIG. 2 compares the odor strength in the test associated with FIG. 1. The Y axis represents the relative index of odor, and the X axis represents the fruiting days.

Figure 3 compares the food extinction effect for each microbial combination of the present invention. The Y axis represents the extinction rate and the X axis represents the days of fermentation. Inoculation-A represents the microorganisms of Bacillus amyloliquifaciens strain (SBB-291) and Saccharomyces cerevisiae (SYA-254), and inoculation-B represents Lactobacillus paracasei (SBC-117) and blood. Microorganisms of Kia deserticola strain (SYB-81), inoculation-C is Bacillus amyloliquifaciens strain (SBB-291), Saccharomyces cerevisiae (SYA-254), Lactobacillus paracasei Inoculated with microorganisms of (SBC-117) and Pichia deserticola strain (SYB-81).

Figure 4 compares the deodorizing effect of each microbial combination of the present invention. The Y side shows the odor intensity and the X axis shows the days of fermentation. Inoculation-A represents the microorganisms of Bacillus amyloliquifaciens strain (SBB-291) and Saccharomyces cerevisiae (SYA-254), and inoculation-B represents Lactobacillus paracasei (SBC-117) and blood. Microorganisms of Kia deserticola strain (SYB-81), inoculation-C is Bacillus amyloliquifaciens strain (SBB-291), Saccharomyces cerevisiae (SYA-254), Lactobacillus paracasei Inoculated with microorganisms of (SBC-117) and Pichia deserticola strain (SYB-81).

Figure 5 shows the food extinction effect by the addition of nutrients for promoting microorganism propagation of the present invention. The Y axis represents the extinction rate and the X axis represents the days of fermentation. The extinction rate of nutrient addition and no addition was compared.

Figure 6 shows the deodorizing effect by the addition of nutrients for promoting microorganism propagation of the present invention. The Y axis represents odor strength and the X axis represents fruiting days. Odor intensity was compared between nutrient addition and no addition.

According to the present invention, four kinds of microorganisms selected as having excellent fermentation and deodorizing ability of food waste are Bacillus amyloliquifaciens, Saccharomyces cerevisiae, Lactobacillus paracasei and the microbiological properties described below. It was classified as pichia deserticola, among which Bacillus amyloliquifaciens and pichia deserticola were identified as novel strains in microbiological properties and base sequence of 16S rRNA.

The new strains were named Bacillus amyloliquifaciens strain SBB-291 and Pichia deserticola strain SYB-81, respectively. Was deposited on January 22, 2003, and the accession number of each strain was named KCTC 10413BP (deposited as Bacillus amyloliquifaciens TB 2) and KCTC 10414BP (deposited as Pichiadeserticola C-1). )to be. The base sequences of the 16S rRNAs of Bacillus amyloliquifaciens strain SBB-291 and Pichia deserticola strain SYB-81 are described in SEQ ID NOs: 1 and 2, respectively.

Sources, separation methods and microbiological properties of the microorganism according to the present invention are as follows.

Bacillus amyloliquifaciens strain (SBB-291) was collected from a field of non-pesticide lettuce cultivation in Jeongnam-myeon, Hwaseong-si, Gyeonggi-do, and suspended in sterile distilled water immediately. After incubating the plate was selected through a single colony separation.

Lactobacillus paracasei (SBC-117) collects compost samples from compost piles of farmers in Hyangnam-myeon, Hwaseong-si, Gyeonggi-do, and immediately suspends them in sterile distilled water. Selected. The composition of the Tripty Soy agar medium is shown in Table 1 below.

Ingredient Name content Trypton 17.0 g Soyton 3.0 g Glucose 2.5g Sodium chloride 5.0 g Dibasic Potassium Phosphate 2.5g Agar 18.g Distilled water 1.0L

Saccharomyces cerevisiae (SYA-254) collected samples from food wastes in the composting process in Cheonan-si, Cheonan-si, Chungcheongnam-do, and suspended them in sterile distilled water immediately. After selection through a single colony separation.

Pichia deserticola strain (SYB-81) is sampled from the compost produced at the mill manure composting plant in Paju, Gyeonggi-do, and suspended in sterile distilled water immediately after collection.The serial dilution liquid is plated in a potato dextrose agar medium. Selection was carried out through separation. The composition of PDA (Potato Dextose Agar) medium is shown in Table 2 below.

Ingredient Name content Mashed potatoes 300.0 g Glucose 20.0 g Agar 15.5 g Distilled water 1.0L

The culture characteristics of the novel microorganism according to the present invention are as follows.

end. Bacillus amyloliquifaciens strain (SBB-291)

Nutrient Agar forms pale yellow colonies, and culture is complete after 24 hours of incubation. Microscopic form is rod-shaped and forms endospores.

I. Pichia deserticola strain (SYB-81)

When cultured in a standard medium (Potato Dextrose Agar), it shows a typical yeast morphology, has an egg-like microscopic form, and grows by germination. On yeast malt agar medium, milky white centers form a bulge-up colony.

It has been found that all of the microorganisms used according to the invention are not harmful to humans and do not produce harmful toxic substances.

The biochemical properties of the novel microbial Bacillus amyloliquifaciens strain (SBB-291) and Pichia deserticola strain (SYB-81) according to the present invention are as follows. Biochemical properties of these microorganisms were obtained from the oxidation test results of each microorganism using a YT microplate. The homologous test panel used for the biochemical characterization of the bacteria is shown in Table 3 below.

One 2 3 4 5 6 7 8 9 10 11 12 A water Acetic acid Formic acid Propionic acid Succinic acid Methylsuccinate L-aspartic acid L-glutamic acid L-propane D-gluconic acid dextrin Inulin B Cellobious Genthiobiose maltose Malto trios D-Melibiose D-Melibiose Palatine D-mannitol D-Arabitol Xililittle Glycerol Twin 80 C N-acetyl-D-glucosamine α-D-glucose D-galactose D-Psycos L-sorbose Salinity D-mannitol D-sorbitol D-Arabitol Xylitol Glycerol Twin 80 D water Fumaric acid L-malic acid Methylsuccinate Brobo Succinic Acid L-glutamic acid γ-aminobutyric acid α-keto-glutaric acid 2-keto-D-gluconic acid D-gluconic acid dextrin Inulin E Cellobious Genthiobiose maltose Malto trios D-Melchitose D-Melibiose Palatine D-rapinose Stachios Sucrose D-trehalose Turanos F N-acetyl-D-glucosamine D-glucosamine α-D-glucose D-galactose D-Gycos L-Rhamnose Sorboose α-methylD-glucoside β-methylD-glucoside Amigdalin Arbutin Salinity G Maltitol D-mannitol D-sorbitol Adonitol Arabitol Xylitol i-erythritol Glycerone Twin 80 L-arabinose D-Arabinose D-Ribose H D-xylose Methyl Succinate + D-Xylose N-acetyl-L-glutamine + D-xylose Quinic Acid + D-Xylose D-glucuronic acid + D-xylose Dextrin + D-Xylose α-D-lactose + D-xylose D-Melibiose + D-Xylose D-galactose + D-xylose m-inositol + D-xylose 1,2-propane-diol + D-xylose Acetone + D-Xylose

A, B and C: Oxidation test D, E, F, G and H: Magnetization test

As a result, the biochemical properties of the novel microbial Pichia deserticola strain (SYB-81) of the present invention are shown in Table 4 below.

One 2 3 4 5 6 7 8 9 10 11 12 A - - - - - - - - - v - - B + + v + + - + + v + v + C - + - v - - - v - + v - D - - - - - - v - - - v - E + v v + v - v v v + - v F - - + - + - - - v v + + G v - - - v - - - - v - + H v + v - - v _ + - - - v

Biochemical properties of the novel microbial Bacillus amyloliquifaciens strain (SBB-291) of the present invention are shown in Table 5 below.

Bacillus amyloliquifaciens strain (SBB-291) Test Analysis Items result Cell diameter> 1.0 μm Spore round Sporangium swollen Parasporal crystals Catalase Anaerobic growth Voges-Proskauer test Acid generation from D-glucose Acid generation from L-arabinose D-Xylose acid generation from D-mannitol Hydrolysis of Gelatin Hydrolyzed Starch Hydrolyzed Citrate Using Propionate Tyrosine Degradation Phenylalanine Deaminedation Yolk Resitase Nitrate Nitrate Reducing Indole Formation NaCl and KCl Growing at NaCl Concentration 2% 5% 7% Autotrophic growth with H ₂ + CO ₂ or CO in the presence of 10% lysozyme ---- +-+++++-++++ ---- +-+++ ---

The microorganism used according to the present invention has a suitable temperature range for growth of about 20 ℃ to 65 ℃. Bacillus amyloliquifaciens strain (SBB-291) is 35 to 60 ℃, deserticola strain (SYB-81) is 40 to 55 ℃, Lactobacillus paracazei is 30 to 43 ℃, Saccharo Meises cerevisiae is 25 to 35 ℃. Lactobacillus paracaze and Saccharomyces cerevisiae used according to the present invention are readily available from depositing institutions, for example, in the case of Lactobacillus paracazei as ATCC 25302, KCCM 40995 and DSM 5622. Saccharomyces cerevisiae is available from ATCC 13007, DSM 2155, KCCM 11201 and IFO 1955.

Since Bacillus spp. Is excellent in growth at high temperatures, it can be said that Bacillus spp. Has characteristics that are very suitable for high temperature fermentation and extinction of food. The four microorganisms of the present invention have a suitable hydrogen ion concentration range of about pH 4 to pH 9 that can be grown. Outside this pH range, the growth of microorganisms is very poor because of the strong acid or strong alkali state. The pH before fermentation of food is usually 4-5, the pH of the fermentation is active when the pH is 8-9 all of the microorganisms of the present invention can be said to have a suitable pH range for fermenting food.

Four kinds of microorganisms according to the present invention have excellent enzyme production and enzyme activity. Food waste consists of about 85% water, about 14% organic matter, and about 1% minerals. Among these, organic matter is composed of carbohydrates (grains, vegetables, fruits), proteins (fish, meat), and fats (oil, fats and oils). Since they are composed of polymer polymers, microorganisms cannot be directly decomposed and destroyed. That is, such a polymer is decomposed into monomers by various enzymes secreted by the microorganisms in vitro, and then used by the microorganisms. Therefore, in order to efficiently decompose and destroy food waste, the productivity and activity of these enzymes must be high.

Amylase is a carbohydrate degrading enzyme that breaks down starch, a major component of cereals, into glucose, and microorganisms multiply using this glucose and ultimately destroy carbohydrates. The amylase enzyme production and enzyme activity of the microorganism can be obtained by culturing the microorganism in a medium to which amylase measuring reagent (starch azure) is added, and examining the size of the colorless and discolored clear zone formed around the microbial colony. In other words, the blue reagent (starch azure) is a method using the principle of colorless decoloration according to the concentration and activity of the amylase produced by the microorganism, the higher the degree of decolorization means that the higher the concentration and activity of amylase.

On the other hand, the same carbohydrate system, but a fiber that is a hardly degradable carbohydrate that is included in a lot of vegetables is composed of cellulose, hemicellulose, lignin (lignin) and the like, the content of cellulose is the highest. The biggest challenge to achieving a successful extinction is the efficient degradation of this fibrin component. Cellulase functions to break down cellulose into monosaccharides such as glucose, thereby facilitating microbial degradation, and ultimately plays an absolute role in cellulose disappearance. In fact, since a significant amount of food waste is made up of fiber, the cellulase, an enzyme that breaks down the fiber, is a very important degrading enzyme. Cellulase enzyme production and enzyme activity of microorganisms were formed around the microbial flora by culturing the microorganisms in medium containing Carboxy Methyl Cellulose (CMC) or Avicel as the only carbon source and washing them with NaCl. It can obtain | require by examining the magnitude | size of a bleaching clear zone. That is, the opaque cellulose component is a method using a principle that is transparently changed depending on the concentration and activity of the cellulase produced by the microorganism, and the greater the degree of transparency, the greater the concentration and activity of the cellulase.

Protease is a protease that functions to break down proteins, such as fish and meat, into amino acids, and microorganisms multiply using these amino acids, ultimately destroying protein components. Protease enzyme production and enzyme activity of the microorganism can be obtained by culturing the microorganisms in a medium in which the protease measuring casein is added as the sole nitrogen source, and examining the size of the colorless clear zone formed around the microbial colony. That is, the opaque casein component is a method using a principle that is transparently changed depending on the concentration and activity of the protease produced by the microorganism, and the greater the degree of transparency, the greater the concentration and activity of the protease.

Lipase is a lipolytic enzyme that functions to break down fatty components, such as vegetable oils and fats, into fatty acids and glycerol, which are eventually destroyed by microorganisms and ultimately destroy fat components. Fat component is a kind of hardly decomposable organic substance, and if it is not fermented properly, it emits a large amount of odorous substances and also has a characteristic of degrading food extinction performance by blocking air supply to food. Productivity must be excellent. Lipase enzyme production and enzyme activity of the microorganism can be obtained by culturing the microorganism in a medium to which a lipase substrate is added, and examining the size of the colorless bleaching clear zone formed around the microbial colony. That is, the milky white lipase substrate is a method using the principle of colorless discoloration according to the concentration and activity of the lipase produced by the microorganism, and the greater the degree of discoloration, the greater the concentration and activity of the lipase.

The four microorganisms of the present invention are also excellent in the ability to form a durable body under poor conditions. The disappearance of food waste is a long-term reaction, and therefore microorganisms must survive and maintain an extinction activity over that period. It is common practice that microorganisms sometimes suffer from poor conditions during long-term extinction reactions, and even under these adverse conditions, microorganisms must have the ability to form a durable body to survive. Durable body is a type of microorganism that can endure without losing activity by changing its physical and chemical form when microorganism is exposed to bad condition. Therefore, in order to maintain the extinction efficiency during the long-term extinction reaction, the durability of the microorganism is essential.

The four microorganisms of the present invention are very excellent in propagation (food degradation) using food ingredients. The food waste can be divided into two parts. That is, one part is a water soluble component (including free nutrients adsorbed on a solid) containing most of the water, and the other part is a solid component other than the water soluble component. In order to completely extinguish foods, both parts must be efficiently decomposed. Since the fiber which is a hardly decomposable component is mostly solid, it is particularly important to decompose and destroy this solid component efficiently.

The microorganism of the present invention has good growth even under high concentration of salt. That is, the food waste contains a certain concentration of salt, and since salts are not decomposed and extinguished, salts accumulate in the food fermentation product through a long-term fermentation and extinction process. Therefore, in order to maintain a smooth extinction reaction even under these conditions, the flame resistance of the microorganism must be excellent.

The microorganisms of the present invention do not exhibit a reaction that inhibits growth from each other. Dissipation of food waste proceeds with the cooperation of several kinds of microorganisms, and due to the characteristics of the microorganisms there may be competition or inhibitory effect between the microorganisms adjacent to the same place, in this case, the food extinction effect of the microorganisms is reduced.

The microorganism of the present invention has a very high culture yield. In order to extinguish food using microorganisms for food extinction, economics of microbial manufacturing are essential. The economical efficiency of microbial products depends on the culture yield of microorganisms, so economics can be secured only by using microorganisms with high culture yields.

In order to maximize the extinction efficiency of the microorganism of the present invention, it is most preferable to control the moisture of the food by using coconut pits corresponding to 2 to 6 times, preferably about 3 times, of the food by weight ratio. In order to extinguish food waste efficiently for a long time, its moisture content should be adjusted to an appropriate level. That is, by controlling the moisture of food to a level suitable for fermentation using a suitable moisture control agent, it is possible to maintain a high extinction efficiency for a long time. Moisture modifiers disperse food itself in addition to this moisture control role, increase the surface area that microorganisms can decompose by crushing food, maintain the fermentation activity by diluting ingredients that can adversely affect fermentation, It serves to biologically activate the microorganisms in the fermentation.

In the case of the moisture control agent, sawdust, wood chips, chaff, bran, peat moss, coconut peat, etc. have been used in the past, but the sawdust has a large surface area and excellent contact efficiency between microorganisms and foods, but sawdust itself Due to the phenolic component, there is a disadvantage in that the activity of the microorganisms is reduced, and the neck piece can maintain the particle size even during a long period of extinction, thereby ensuring breathability, but the particle size is so large that the surface area is small and the extinction efficiency is low. In addition, chaff has the advantage that the price is very low, but the disadvantage is that the inorganic content, especially silica content is about 23% too high to adversely affect the microbial activity, bran is degradable, so that the fermentation is destroyed by the microorganisms in the long run The disadvantage is that the moisture control power is lost. Pit moss has excellent moisture control ability and good surface area, but is also a decomposable material, so it is extinguished by the microorganisms, so there is a disadvantage that the moisture control ability is lost in the long term. Coconut pits, on the other hand, have excellent moisture control and surface area, are excellent habitats for microorganisms, and have lignin, which is almost indestructible, and thus can perform its own functions for a long time. When the coconut pit is used as a moisture control agent, it is preferable to use 2 to 6 times the food by weight, preferably 3 times, based on the weight. If the rate of use of the moisture control agent is too small, the moisture control power is weakened, the food becomes over-hydrated, and thus anaerobic fermentation proceeds, so that extinction is not performed smoothly, and it causes severe odor. On the other hand, if the rate of use of the moisture control agent is too large, the size of the extinction device is so large that the practicality is low, and during the annihilation reaction, it is periodically expected to be low moisture conditions and unstable extinction is expected. There is a problem that can not grow.

Since the microorganisms exhibit different characteristics for each kind, it is preferable to use all of the microorganisms of the present invention in order to maximize the food extinction effect. That is, the microorganisms of the present invention are composed of fungal species having different enzymatic activities and are extinguished food in connection with each other, and thus, by diversifying the fungal species, all the ingredients introduced can be smoothly decomposed and thus the optimum fermentation efficiency can be exhibited.

Hereinafter, a method for producing a seed agent using the microorganism of the present invention will be described. Two bacteria (SBB-291, SBC-117) of the microorganism of the present invention is appropriate to culture in the medium and culture conditions of the composition shown in Table 6, the other two bacteria (SYA-254, SYB-81) When cultivated in the liquid phase, since a durable body is not formed, the survival rate decreases over time, so it is appropriate to culture the medium and culture conditions of the composition shown in Table 7 below. Two medium cultures of SBB-291 and SBC-117 are mixed and adsorbed and dried in sterile degreasing steel three times by weight to prepare semi-finished products, and two solid cultures of SYA-254 and SYB-81 After increasing and drying with sterile degreasing steel to prepare a separate semi-finished product, each semi-finished product is mixed in the same amount to complete the spawning agent.

Culture medium and culture conditions of SBB-291 and SBC-117 Badge condition Culture condition (liquid culture) Ingredient Name Content (g / L) Item Contents Glucose 15 Inoculation rate One% Trypton 10 East Extract 5 Incubation temperature 45 ℃ KH ₂ PO ₄ One K ₂ HPO ₄ 2 Initial pH 6.5 CaCO ₃ 2 MgSO ₄ 0.5 Stirring Amount 150 rpm MnSO ₄ 0.02 FeSO ₄ 0.02 Incubation days 5 days water 964.46

Culture medium and culture conditions of SYA-254 and SYB-81 Badge condition Culture condition (solid culture) Ingredient Name Content (g / L) Item Contents Glucose 15 Sterilization Conditions 121 ° C, 90 minutes Trypton 10 East Extract 5 Incubation temperature 40 ℃ KH2PO ₄ One K2HPO ₄ 2 Initial pH 6.5 CaCO ₃ 2 MgSO ₄ One Stirring Amount 10 rpm FeSO ₄ One Degreasing Steel 663 Incubation days 10 days water 300

In order to maximize the extinction efficiency, it is preferable that the administered microorganisms are activated in the early stage and dominated in the food. For this purpose, the microorganisms need nutrients that can promote the breeding quickly, so that the finished seed agent promotes breeding. It is preferable to prepare by adding 0.5 to 3.0% of glucose, 0.1 to 1.0% of soy flour, and 0.1 to 1.0% of MgSO ₄ as nutrients. If the concentration of nutrients is too high, the nutrients act as an organic load rather adversely affect the disappearance of food, if too low, the microbial propagation promoting effect is too weak.

The present invention is explained in more detail with reference to the following examples. These examples are intended to illustrate and illustrate the present invention and do not limit the present invention thereto.

Example

Table 8 below summarizes the species and strain names of microorganisms used in the following examples.

Fungus Strain name Germ SBA-28: Bacillus subtilis (KCCM 11314) SBB-291: Bacillus amyloliquifaciens strain SBC-117: Lactobacillus paracasei (ATCC 25302) SBD-314: Bacillus megaterium ) (KCCM 11776) mold SFB-82: Aspergillus oryzae (KCCM 11530) SFC-96: Penicillium citri (ATCC 9849) leaven SYA-254: Saccharomyces cerevisiae (KCCM 11201) SYC-158: Torulopsis bombicola (ATCC 22214)

Example 1

The microbial amylase, protease, cellulase and lipase enzyme activities were tested. The results are shown in Table 9 below.

Fungus Strain name Enzyme activity (mm, clear zone) Amylase Protease Cellulase Lipase Germ SBA-28 4 2 0 0 SBB-291 18 12 2 One SBC-117 14 23 3 0 SBD-314 10 3 One One mold SFB-82 One 3 6 One SFC-96 2 2 5 0 leaven SYA-254 6 4 12 5 SYC-158 8 4 9 13 SYB-81 3 6 5 3

From the above results, the enzyme activity is showing a lot of differences according to the species, it can be seen that the enzyme production capacity and activity of the SBB-291, SBC-117, SYA-254, SYB-81 of the microorganism of the present invention is high overall. In other words, the size of the clear zone for each enzyme is very diverse depending on the type of microorganism, which indicates that there is a big difference in enzyme production and activity according to the type of microorganism. will be.

Example 2

Whether or not the microorganisms formed a durable body was investigated in the following manner. Since the durable body does not die at high temperatures, the microorganisms were exposed to high temperatures (80 to 85 ° C.) for 10 minutes, and then the survival of the microorganisms was examined to determine whether the cells were formed. The results are shown in Table 10 below.

Fungus Strain name Durable Formation Germ SBA-28 0 SBB-291 0 SBC-117 0 SBD-314 0 mold SFB-82 0 SFC-96 0 leaven SYA-254 0 SYC-158 0 SYB-81 0

×: no durable body formed, O: durable formed

As shown in Table 10, it was confirmed that all nine kinds of microorganisms have the ability to form a durable body.

Example 3

In order to determine whether the microorganism of the present invention decomposes and dissolves the water soluble component and the solid component, a test was conducted in the following manner. That is, water was added to the food and agar was added to the water-soluble portion obtained by gently stirring to prepare a solid medium for microbial culture, and then inoculated and inoculated with each microorganism, based on the rate and size of the fungi. As a method of evaluating culture efficiency, the degradability of food soluble portion was evaluated. On the other hand, in order to evaluate the degradability of the solid part of the food, the dehydrated and washed food solids were finely pulverized into a porridge state (slurry state), and then agitated and added agar to prepare a solid culture medium for microbial culture. Then, each microorganism was inoculated and cultured, and the culture efficiency was evaluated based on the generation rate and size of the fungi.

Table 11 shows the results of evaluating the degradability (availability) of the microorganisms for the two parts of food waste.

Fungus Strain name Culture in Food Fractions Water soluble part Solid part Germ SBA-28 *** ** SBB-291 ***** **** SBC-117 **** ***** SBD-314 * *** mold SFB-82 * **** SFC-96 * *** leaven SYA-254 ***** **** SYC-158 ***** *** SYB-81 ** ***

*: Low culture rate *****: Excellent culture rate

As shown in Table 11, it can be seen that the microorganisms of the present invention have the basic characteristics that can effectively decompose the food by excellent culture in both parts of the food. In particular, the microorganism of the present invention appears to be very excellent in the availability to the solid component, it is also expected to be an effective decomposition and extinction power of cellulose. Comparative microorganisms were found to have a very poor culture compared to the microorganism of the present invention.

Example 4

The microorganisms of the present invention were examined for the culture and odor induction in the actual food with moisture control. In this test, food sterilization and non-sterilization were separately tested as follows to evaluate the influence of various germs on food. That is, food and pit moss are mixed and stirred at a weight ratio of 5: 1 to adjust the moisture content to 60%, and then, 400 g of this is put into a 1 liter polypropylene container and sterilized at 121 ° C. for 15 minutes. Aseptic fermentation targets were prepared by the method. The microbial culture was inoculated 1% each, and the growth of the microorganisms was measured at 2, 5, and 10 days after inoculation, and the odor intensity was also examined at that time. Odor was investigated by the sensory method, and microbial culture was examined by measuring the microbial density in the sample by the standard test method. On the other hand, in order to investigate the microbial culture in the presence of various bacteria existing in the food, test strips that omit the sterilization process in the above process was prepared and evaluated separately. In this case, too, the odor was investigated by sensory method, but the microbial culture was distinguished from conventional microorganisms through the shape and color of microorganisms and microscopic morphology observation.

Table 12 shows the results of microbial culture and odor induction in sterilized food.

Fungus Strain name Result of over time culture and odor intensity in sterile food After 2 days After 5 days After 10 days Culture (/ g) Odor Culture (/ g) Odor Culture (/ g) Odor Germ SBA-28 1 X 10 ⁶ One 2 X 10 ⁶ 2 6 X 10 ⁷ 3 SBB-291 3 X 10 ⁶ One 3 X 10 ⁸ One 5 X 10 ⁸ 2 SBC-117 5 X 10 ⁶ One 4 X 10 ⁸ One 8 X 10 ⁸ 2 SBD-314 3 X 10 ⁵ 2 7 X 10 ⁶ 3 1 X 10 ⁶ 3 mold SFB-82 * 2 ** 3 ** 4 SFC-96 ** One ** 3 ** 3 leaven SYA-254 5 X 10 ⁵ One 8 X 10 ⁶ One 2 X 10 ⁸ One SYC-158 9 X 10 ⁴ 2 7 X 10 ⁵ 2 9 X 10 ⁶ 4 SYB-81 4 X 10 ⁵ One 13 X 10 ⁶ One 2 X 10 ⁸ 2

In the case of mold, the apparent growth was investigated.

* Odor intensity: 1 Almost no smell 2 Smells a little

3 Smells pronounced 4 Smells severe and irritates nose

As shown in Table 12, the four microorganisms of the present invention was confirmed that the cultivation in sterile food is excellent and relatively good odor. Bacteria and yeast have shown a big difference in the culture of each species, and the odor strength is also very different from each other. Both molds showed poor culture and poor odor. As a result, the microorganism of the present invention has been found to have a basic characteristic that can effectively decompose and destroy food without causing bad smell, because the culture in food, that is, the food extinction performance is very good and the odor induction strength is very small. It became.

Table 13 below shows the results of microbial cultivation and odor induction in unsterilized food.

Fungus Strain name Result of over time culture and odor intensity in non-sterile foods After 2 days After 5 days After 10 days Culture (/ g) Odor Culture (/ g) Odor Culture (/ g) Odor Germ SBA-28 1 X 10 ⁴ 2 6 X 10 ⁴ 3 5 X 10 ⁴ 4 SBB-291 2 X 10 ⁶ One 6 X 10 ⁷ One 2 X 10 ⁸ 2 SBC-117 8 X 10 ⁵ One 3 X 10 ⁷ 2 9 X 10 ⁷ 3 SBD-314 2 X 10 ⁵ One 4 X 10 ⁶ 3 2 X 10 ⁷ 4 mold SFB-82 * 2 * 4 * 4 SFC-96 * 2 * 3 ** 4 leaven SYA-254 7 X 10 ⁵ 2 1 X 10 ⁷ 2 7 X 10 ⁷ 2 SYC-158 8 X 10 ⁴ 2 4 X 10 ⁵ 3 7 X 10 ⁶ 4 SYB-81 6 X 10 ⁵ One 4 X 10 ⁷ 2 8 X 10 ⁷ 3

* The density of microorganisms injected was investigated by distinguishing them from existing microorganisms through the shape and color of microbial colonies and microscopic morphology observation.

In the case of mold, the apparent growth was investigated.

* Odor intensity: 1 Almost no smell 2 Smells a little

3 Smells pronounced 4 Smells severe and irritates nose

As shown in Table 13, it was confirmed that the four microorganisms of the present invention are also excellent in culture and non-sterile food odor and relatively good odor. As a result, it was confirmed that the microorganism of the present invention has excellent cultureability, that is, food extinction performance and very low odor inducing strength, in foods which are not sterilized, and can effectively decompose and destroy foods. If the food is not sterilized, the odor is more severe than the sterilized food, which is believed to be due to the existing germs in the food. In addition, microbial cultivation was not lower than the sterilization of food, which is believed to be due to nutritional competition or habitat competition with the various microorganisms existing in the food.

Example 5

Flame resistance of the microorganism of the present invention was confirmed by the following method. In other words, inoculation of microorganisms into TSA (Tryptic Soy Agar) media with salt concentrations of 0.5%, 1%, 2%, 3%, 4%, and 5% examined the cultureability. It evaluated by the method of investigation. The results are shown in Table 14 below.

Fungus Strain name Microbial Culture by Salt Concentration 0.5% 1.0% 2.0% 3.0% 4.0% 5.0% Germ SBA-28 **** **** **** *** ** ** SBB-291 **** **** **** **** *** *** SBC-117 **** **** **** *** *** ** SBD-314 **** **** **** **** ** ** mold SFB-82 **** **** *** ** * * SFC-96 **** **** *** ** * * leaven SYA-254 **** **** **** **** *** *** SYC-158 **** **** **** *** ** ** SYB-81 **** **** **** **** *** ***

* Bad ** Normal *** Good **** Excellent

As shown in Table 14, the microorganism of the present invention was hardly affected by growth up to a salt concentration of 3%, and confirmed that growth of about 75% was possible even at 4% or more. However, in the case of comparative microorganisms, fungi started to grow poorly at 2% salinity and only 25% at 4% salinity, and yeast or bacteria were poorly grown at 3% salinity. It was confirmed to start losing.

Example 6

It was confirmed whether the microorganisms of the present invention inhibit the growth of each other. That is, after inoculating two microorganisms into adjacent areas of PDA and TSA medium and incubating them, it was examined whether there was an inhibitory reaction between them. The results are shown in Table 15 below.

Fungus Strain name Investigation of inhibitory reactions SBA-28 SBB-291 SBC-117 SBD-314 SFB-82 SFC-96 SYA-254 SYC-158 SYB-81 Germ SBA-28 0 0 0 0 SBB-291 SBC-117 SBD-314 0 0 0 mold SFB-82 SFC-96 leaven SYA-254 SYC-158 SYB-81

0: Growth inhibition reaction Blank: No growth inhibition reaction

As shown in Table 15, except for the bacteria SBA-28 and SBD-314 it was confirmed that there is no mutual inhibition.

Example 7

The culture yield of the microorganism of the present invention was investigated. In other words, bacteria were cultured in TSB medium for 2 days to measure the bacterial density, and yeasts were cultured in YMB medium for 2 days to measure the bacteria density in the culture medium. The culture yield was investigated by measuring the spore density in the solid culture by solid culture in a river mixed medium for 10 days. The results are shown in Table 16 below.

Fungus Strain name Culture yield (cfu / g) Remarks Germ SBA-28 7 X 10 ⁸ TSB medium, 2 days culture SBB-291 4 X 10 ⁸ SBC-117 8 X 10 ⁸ SBD-314 9 X 10 ⁸ mold SFB-82 5 X 10 ⁷ 10 days solid culture SFC-96 3 X 10 ⁷ leaven SYA-254 2 X 10 ⁸ YMB medium, 2 days culture SYC-158 5 X 10 ⁸ SYB-81 3 X 10 ⁸

From the above results, it was confirmed that bacteria and yeast exhibited an excellent culture yield of 10 ⁸ or more per ml, and in the case of mold, a relatively low culture yield of 10 ⁷ level was observed despite the culture period of 10 days.

Example 8

In order to extinguish food, the affinity between the extinction microorganism and the moisture control agent should be excellent, and the affinity between the microorganism of the present invention and various moisture control agents was investigated. Affinity was evaluated by investigating the density of microorganisms during the extinction process, the properties of fermentation products, and the odor. Specific test methods are as follows. After mixing food and moisture regulator in a ratio of 1: 3 by weight and adjusting the water content to 60%, Bacillus amyloliquifaciens strain of the present invention (SBB-291), Lactobacillus paracasei (SBC-117) Two yeasts (SYA-254, SYB-81) were added at 0.5% by weight. The mixture was injected into the sterilized polypropylene container 1 liter each to proceed with the extinction reaction. Thereafter, the test was performed for 10 days while the same weight of food was added at an interval of 2 days. The results are shown in Tables 17, 18 and 19.

Moisture Control Type Density analysis result of input microorganism according to the days passed (X 100,000 / g) Day 4 Day 6 Day 8 Day 10 sawdust 540 720 1,710 1,880 Wood 360 730 1,320 1,610 chaff 230 590 1,160 1,230 bran 710 2,390 4,180 4,580 Pete Moss 690 1,700 4,380 4,810 Coconut feet 560 1,920 3,560 4,100

Moisture Control Type Fermentation product properties according to the elapsed days Day 4 Day 6 Day 8 Day 10 sawdust * * * ** Wood * * * * chaff * * * * bran * * ** ** Pete Moss * * ** ** Coconut feet * * * *

*: No agglomeration **: Agglomeration phenomenon ***: Agglomeration severe

Moisture Control Type Fermented product odor survey results according to days Day 4 Day 6 Day 8 Day 10 sawdust One One 2 2 Wood One One 2 2 chaff One 2 2 3 bran One One One 2 Pete Moss One One One 2 Coconut feet One One One One

1: almost no smell 2: little smell

3: Smell is clearly noticed 4: Smell is severe and irritates nose

From the above results, the microbial density growth rate was the best in the case of bran, peat moss, coconut pit, the physical properties of the fermentation was the best in the wood, chaff, coconut pit, odor is far superior to the coconut pit. Coconut feet have been found to be the most desirable to control the moisture of food.

Example 9

If the rate of use of the moisture control agent is too small, the moisture control power is weakened, the food becomes over-hydrated, and thus anaerobic fermentation proceeds, so that extinction is not performed smoothly, and it causes severe odor. On the other hand, if the rate of use of the moisture control agent is too large, the size of the extinction device is so large that the practicality is low, and during the annihilation reaction, it is periodically expected to be low moisture conditions and unstable extinction is expected. There is a problem that can not grow. The following tests proved this. That is, after putting a coconut feet as a moisture control agent to a stirrer, a temperature control device and a heat dissipation device with a total capacity of 250 liters and adjusting the initial water content to 55%, each of the four microorganisms of the present invention 1 liter (10) ⁸ / ml) was inoculated and fermented with 20kg of food every day. During the 30-day fermentation period, the temperature was 50 ℃, the air volume was 1.5 rubes per minute, the stirring cycle was 5 minutes per hour, the stirring speed was 5 revolutions per minute, and the odor and extinction rate were periodically measured. Microbial density, water content, fermentation product properties, etc. were investigated. The results are shown in Tables 20, 21, and 22 below.

Analysis item Analysis results by item according to the drainage of coconut feet (day 10) 1x 3 times 6x 10 times Cumulative weight of food (kg) 200 200 200 200 Extinct Weight (kg) 157.6 1,838 1,816 1,824 Extinction rate (%) 78.8 91.9 90.8 91.2 Microbial Density (/ g) 3 X 10 ⁷ 2 X 10 ⁸ 2 X 10 ⁸ 1 X 10 ⁸ Moisture content (%) 65.8 56.2 51.3 42.6 Fermentation Properties ** * * * Odor 3 One One 2

Analysis item Analysis result by item according to the input of coconut feet (day 20) 1x 3 times 6x 10 times Cumulative weight of food (kg) 400 400 400 400 Extinct Weight (kg) 299.2 3,604 3,576 3,448 Extinction rate (%) 74.8 90.1 89.4 86.2 Microbial Density (/ g) 2 X 10 ⁷ 2 X 10 ⁸ 2 X 10 ⁸ 6 X 10 ⁷ Moisture content (%) 68.2 57.0 48.5 40.2 Fermentation Properties *** * * * Odor 4 One One 3

Analysis item Analysis results by item according to the drainage of coconut feet (day 30) 1x 3 times 6x 10 times Cumulative weight of food (kg) 600 600 600 600 Extinct Weight (kg) 441.6 5,382 5,232 4,806 Extinction rate (%) 73.6 89.7 87.2 80.1 Microbial Density (/ g) 1 X 10 ⁷ 2 X 10 ⁸ 2 X 10 ⁸ 4 X 10 ⁷ Moisture content (%) 69.1 55.8 50.1 41.2 Fermentation Properties *** * * * Odor 4 2 2 4

Odor 1: Almost no smell 2: Smell a little

3: Smell is clearly noticed 4: Smell is severe and irritates nose

Fermentation Properties

*: No agglomeration **: Agglomeration phenomenon ***: Agglomeration severe

From the above results, it can be seen that all the analysis item values show a large difference according to the input drainage of the coconut pit which is a moisture control agent. In other cases, the microbial density and extinction rate were lowered as the period elapsed, and the physical properties and odor of the fermented product were poor.

Example 10

Two microorganisms (SBB-291, SBC-117) of the microorganism of the present invention were cultured in the medium and culture conditions of the composition shown in Table 6. Two yeasts (SYA-254, SYB-81) were cultured in a medium and culture conditions of the composition shown in Table 7. Each culture result is shown in Table 23 below. A semi-finished product was prepared by mixing two cultures of bacteria and adsorbing and drying in a sterile degreasing steel three times in weight ratio. Then, each semi-finished product was mixed in the same amount to obtain a seed agent.

division Microorganism Bacterial Density in Culture Germ SBB-291 8 X 10 ⁸ / ml SBC-117 9 X 10 ⁸ / ml leaven SYA-254 5 X 10 ⁸ / g SYB-81 3 X 10 ⁸ / g

Example 11

Food fermentation and annihilation ability of the microorganism of the present invention and the existing microorganisms were measured. 10kg of the microorganism and water regulator was added to a fermenter with an internal volume of about 100 liters, the water content was adjusted to 55%, idling for 1 day, and 5kg of food was added per day to extinction and odor strength. Was evaluated. The temperature inside the fermenter was maintained at 50 ° C., and the test was carried out for 30 days while stirring for 5 minutes per hour. This result is shown in FIGS. 1 and 2. From these results, it can be seen that the microorganism of the present invention has superior food fermentation and extinction ability and odor compared to the conventional microorganism.

Example 12

In order to verify the food extinction effect of the spawning agent containing the nutrient for culture promotion prepared using the microorganism of the present invention, the following test was carried out. That is, 40 kg of coconut pit was added to the stirrer, the temperature controller, and the total capacity of 500 liters of the extinguisher attached to the pan, as a moisture control agent, and after adjusting the initial water content to 55%, each microorganism of the present invention was each 1 liter (10 ⁸ / ml) was inoculated and fermented with 30kg of food every day. During the 30-day fermentation period, the temperature was 50 ° C, the air volume was 3.0 lube per minute, the stirring cycle was 5 minutes per hour, and the stirring speed was 5 revolutions per minute. In order to investigate the effect of each type of microorganism of the present invention, the extinction effect was investigated using two or four kinds of microorganisms, and the total number of microorganisms treated was equal to 4 X 10 ¹¹ . The results are shown in FIGS. 3 and 4. As a result, it was confirmed that it is most preferable to use all four kinds of microorganisms of the present invention. However, even when only two kinds of microorganisms were used, it was found to exhibit excellent extinction effect and deodorizing effect.

Example 13

In order to investigate the effect of nutrient addition for culture promotion, the case of nutrient addition and addition was not tested under the same conditions as above, and the composition of nutrient was 1.0% glucose, 0.3% soy flour, 0.3% MgSO ₄ . The results are shown in FIGS. 5 and 6. As a result, the addition of microbial propagation nutrients showed that the odor was improved and the extinction rate was higher than that without addition.

The microorganism according to the present invention has a very wide temperature and pH range for growth, high productivity and activity of enzymes that degrade carbohydrates, proteins, fibers, fats, and the like, as well as the ability to form a durable body for a long time. Survival is possible under any adverse conditions during the extinction period. In addition, the microorganism has excellent degradability for both soluble and insoluble portions of food, can grow under high salinity, and has excellent suppression of odor generated from food. In addition, the four microorganisms do not show mutually inhibitory reactions and have excellent culture yield under normal culture conditions, and have high affinity with coconut feet used as moisture control agents, and are selected in the domestic environment. Very useful for In addition, in the extinction of food waste, by providing a system for controlling the moisture of food by using coconut feet, it is possible to increase the efficiency of extinction of food. Due to the technology of the present invention, it is expected that food waste can be treated and disposed of very efficiently, and therefore, problems such as various environmental pollution due to food waste can be solved.

<110> VIROBACT, INC. <120> Microorganisms for the Decomposition of Foodstuffs and Microbial          Seeding Composition for Fermentation Comprising Nutrients for the          Stimulation of Propagating the Microorganisms <160> 2 <170> KopatentIn 1.71 <210> 1 <211> 671 <212> DNA <213> Bacillus amyloliquefaciens <220> <221> rRNA (222) (1) .. (671) <223> 16S rRNA <400> 1 gatgggagct tgctccctga tgttagcggc ggacgggtga gtaacacgtg ggtaacctgc 60 ctgtaagact gggataactc cgggaaaccg gggctaatac cggatgcttg tttgaaccgc 120 atggttcaga cataaaaggt ggcttcggct accacttaca gatggacccg cggcgcatta 180 gctagttggt gaggtaacgg ctcaccaagg cgacgatgcg tagccgacct gagagggtga 240 tcggccacac tgggactgag acacggccca gactcctacg ggaggcagca gtagggaatc 300 ttccgcaatg gacgaaagtc tgacggagca acgccgcgtg agtgatgaag gttttcggat 360 cgtaaagctc tgttgttagg gaagaacaag tgccgttcaa atagggcggc accttgacgg 420 tacctaacca gaaagccacg gctaactacg tgccagcagc cgcggtaata cgtaggtggc 480 aagcgttgtc cggaattatt gggcgtaaag ggctcgcagg cggtttctta agtctgatgt 540 gaaagccccc ggctcaaccg gggagggtca ttggaaactg gggaacttga gtgcagaaga 600 ggagagtgga attccacgtg tacggtgaaa tgcgtagaga tgtggaggaa caccaatggc 660 gaagcgactc t 671 <210> 2 <211> 567 <212> DNA <213> Pichia deserticola <220> <221> rRNA (222) (1) .. (567) <223> 16S rRNA <400> 2 caataagcgg aggaaaagaa accaacaggg attgcctcag tagcggcgag tgaagcggca 60 agagctcaga tttgaaatcg tgtttcggca cgagttgtag agtgtaggcg ggagtctctg 120 tggagcgcgg tgtccaagtc ccttggaaca gggtgcctga gagggtgaga gccccgtggg 180 gtgctgcgcg aagctttgag gccctgctga cgagtcgagt tgtttgggaa tgcagctcta 240 agcgggtggt aaattccatc taaggctaaa tattggcgag agaccgatag cgaacaagta 300 ctgtgaagga aagatgaaaa gcactttgaa aagagagtga aacagcacgt gaaattgttg 360 aaagggaagg gtattgggcc cgacatgggg agtgcgcacc gctgtctctt gtaggcggcg 420 ctctgggcgc tctctgggcc agcatcggtt cttgctgcga gagaagtggt gccggaaagt 480 ggctcttcgg agtgttatag ccggtgccgg atgtcgcgtg cggggaccga gggctgcgac 540 atctgtctcg gatgctggca caacggc 567

Claims (10)

Bacillus amyloliquifaciens strain SBB-291 with excellent fermentation and deodorizing ability of food waste. Pichia deserticola strain SYB-81 with excellent fermentation and deodorizing ability of food waste. It comprises at least one strain culture selected from the group consisting of Bacillus amyloliquifaciens strain SBB-291, Saccharomyces cerevisiae, Lactobacillus paracasei and Pichia deserticola strain SYB-81. Fermentation spawn agent of food waste to make According to claim 3, Fermentation seed characterized in that it further comprises 0.1 to 5.0% of the nutrients of the strain based on the weight of the fermentation seed. 4. The fermentation seed agent according to claim 3, wherein the nutrient comprises glucose 0.5-3.0% (hereinafter, based on the weight of the fermentation seed), soy flour 0.1-1.0% and MgSO ₄ 0.1-1.0%. One or more strain cultures selected from the group consisting of Bacillus amyloliquifaciens strain SBB-291, Saccharomyces cerevisiae, Lactobacillus paracasei, and Pichia desceticola strain SYB-81 are added to the sterile degreasing steel. Adsorbing and drying to obtain a semi-finished product, the method of producing a fermentation seed agent of food waste. The method according to claim 6, wherein the microbial culture medium of Bacillus amyloliquifaciens strain SBB-291 and Lactobacillus paracasei Bacillus is mixed to obtain a semi-finished product adsorbed and dried in three times by weight of sterile degreasing steel, and the glucose is 0.5- A method for producing a fermentation seed comprising adding a nutrient of the strain containing 3.0% (hereinafter by weight of fermentation seed), 0.1-1.0% soy flour and 0.1-1.0% MgSO ₄ . The solid product of Saccharomyces cerevisiae and Pichia deserticola strain SYB-81 is added to the semi-finished product in the same amount of sterile degreasing steel, and the same amount of dry and semi-finished products are mixed. Fermentation seed is produced by adding the nutrients of said strain containing 0.5-3.0% of glucose, 0.1-1.0% of soy flour and 0.1-1.0% of MgSO ₄ . The solid culture of Saccharomyces cerevisiae and Pichia deserticola strain SYB-81 is inoculated with microorganisms in sterilized solid medium and then cultured in a solid phase with periodic stirring. How to. A method for extinguishing and deodorizing food waste, characterized in that the food waste and the moisture control coconut pit are mixed and the mixture is treated with the fermentation seed according to any one of claims 3 to 5.