KR20200073532A - Production of microorganism composition with activity of garbage degradation and reduction of malodor gas and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a microorganism fermenting agent with food waste decomposition capacity and malodor gas reduction capacity and a preparation method thereof. A liquid microorganism fermenting agent of the present invention includes a culture containing bacillus amyloliquefaciens YWOM-18-1 strain (KACC 92256P) consisting of a base sequence represented by SEQ ID NO: 1, a water-containing glucose, corn by-products, and pine cone powder, thereby providing the food waste decomposition capacity. The present invention provides the liquid microorganism fermenting agent containing novel strains as an effective ingredient which is obtained by isolating the novel strains having properties to decompose constituent ingredients of food waste, and thus decompose the food waste while solving malodor gas produced from a decomposition process. Accordingly, the present invention is expected to provide high industrial value in use.

Description

A microorganism fermentation agent having a food waste dissolving ability and a odor gas reducing ability and a manufacturing method therefor {Production of microorganism composition with activity of garbage degradation and reduction of malodor gas and manufacturing method

The present invention relates to a microbial fermentation agent having a food waste dissolving ability and a odor gas reducing ability, and more particularly, a microbial fermenting agent having a high reduction effect on food waste dissolving ability and a odor gas generated during the decomposition process, and It relates to a manufacturing method.

Currently, the amount of food waste generated in Korea is about 17,000 tons, which accounts for over 28% of the total amount of household waste. Due to the nature of food in Korea, food waste easily decomposes because it contains 80~85% of excessive moisture and organic components such as salt, protein, fat, and carbohydrate. For this reason, food waste causes disgusting odor and pest propagation by nitrogen and sulfur compounds during landfill treatment. In addition, high concentrations of leachate leak into groundwater, soil, etc., causing environmental problems. Therefore, it is necessary to dispose of food waste quickly.

Thus, although the existing microbial decay method is applied, the microbial agents used in the microbial decay method generally focus on short-term fermentation of food wastes, and there is a problem that their decomposition and odor reduction capabilities are somewhat inferior. .

1. Republic of Korea Patent Publication No. 10-2018-0023583 (Name of invention: Eco-friendly microbial preparation for food decomposition under anaerobic conditions, Applicant: Kyungpook National University Industry-University Cooperation Foundation) 2. Republic of Korea Patent Publication No. 10-2015-0035954 (Invention name: food waste disposal method, applicant: Seo Hee-dong)

An object of the present invention is to provide a microorganism fermentation agent having a decomposition effect of food waste and a reduction effect of odor gas generated during the decomposition process.

The microorganism fermentation agent of the present invention for achieving the above object is composed of a nucleotide sequence represented by SEQ ID NO: 1 Bacillus amyloliquefaciens YWOM-18-1 strain (KACC 92256P) is composed of culture, water glucose, corn by-products, and pine nut powder, which is characterized by having food waste resolution.

More preferably, the microorganism fermentation agent is characterized in that it is composed of 100 to 300 g of the water-containing grape per 600 ml of the culture, 300 to 600 g of the corn by-product, and 1 to 5 ml of pine pine powder.

In addition, the culture is Bacillus amyloliquefaciens consisting of the nucleotide sequence represented by SEQ ID NO: 1 YWOM-18-1 strain (KACC 92256P) is produced by culturing in a medium containing 0.5 to 2% by weight of soluble starch and 0.2 to 0.5% by weight of yeast extract relative to the total weight of the medium.

Such a microorganism fermentation agent is characterized in that food waste is decomposed by placing it in food waste at 8 to 10% by weight based on the total weight of the food waste and treating at 10 to 25°C for 72 to 84 hours.

As another microorganism fermenting agent of the present invention, Bacillus amyloliquefaciens composed of a nucleotide sequence represented by SEQ ID NO: 1 Culture containing YWOM-18-1 strain (KACC 92256P), Saccharomyces cerevisiae consisting of the nucleotide sequence represented by SEQ ID NO: 2 It is composed of cultures containing S-18-W strain (KACC 93318P), by-products of citrus, and cypress extract, and it has the ability to decompose food waste and reduce the odor generated when decomposing food waste.

More preferably, the microbial fermentation agent is Bacillus amyloliquefaciens consisting of the nucleotide sequence represented by SEQ ID NO: 1 Saccharomyces cerevisiae consisting of the nucleotide sequence represented by SEQ ID NO: 2 per 600 ml of culture containing YWOM-18-1 strain (KACC 92256P) It is characterized by being composed of 500-700 ml of culture containing S-18-W strain (KACC 93318P), 100-300 g of by-products of citrus, and 30-80 g of cypress extract.

Such a microorganism fermentation agent is characterized by reducing odor gas while decomposing food waste by disposing it in food waste at 2 to 8% by weight based on the total weight of the food waste and treating at 10 to 25°C for 48 to 60 hours.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned can be clearly understood by a person having ordinary knowledge in the technical field to which the present invention belongs from the following description. There will be.

The present invention separates new strains having the property of decomposing components of food waste and provides a microbial fermentation agent containing these strains as an active ingredient, thereby decomposing food waste and simultaneously removing odor gases generated during the decomposition process. It can be solved at the same time, and it is expected that the value of industrial use will be high.

1 is a graph showing the decomposition effect of carbon sources for various microorganisms and confirming the decomposition of a substrate in the form of an active ring for the separated microorganisms.
2 is a graph showing the growth degree in engine oil for various microorganisms and confirming the oil component resolution for the separated microorganisms.
3 is a graph showing the growth degree in vegetable oil for various microorganisms and confirming the resolution of vegetable oil components for the separated microorganisms.

Hereinafter, the present invention will be described in detail, and detailed descriptions of well-known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

The present invention relates to a microbial fermentation agent having a high reduction effect on food waste decomposition ability and odor gas generated during the decomposition process, and in more detail, the liquid microbial fermentation agent is Bacillus amyl composed of a nucleotide sequence represented by SEQ ID NO: 1 Bacillus amyloliquefaciens YWOM-18-1 strain (KACC 92256P) is composed of culture, water glucose, corn by-products, and pine nut powder, which is characterized by having food waste resolution.

In other words, the inventors of the present invention take samples of various soils such as hatchery soil, livestock processing plant, gas station soil, and car center soil to collect microorganisms that decompose carbon components, protein components, and oil components among food waste components. They are separated, and the degree of decomposition and viability of these decomposing bacteria are checked.

As a result of identification by 16S rDNA sequencing of the identified new strains having food waste decomposition ability, most of the decomposing bacteria appeared in Bacillus , and one strain isolated from the sample was Bacillus ( Bacillus ). Strains, and the strain is Bacillus amyloliquefaciens It was confirmed to show the highest homology (99.6%) with the strain.

Thus, the present invention, the selected strain Bacillus amyloliquefaciens ( bacillus amyloliquefaciens ) Named as YWOM-18-1 strain, this strain was deposited with the National Institute of Agricultural Science, Agricultural Genetic Resource Center, and was granted accession number KACC 92256P on November 13, which is the whole or part of the nucleotide sequence shown in SEQ ID NO:1. It is confirmed that it consists of an open reading frame (ORF) of 1422bp each.

Such new Bacillus amyloliquefaciens The YWOM-18-1 strain forms a culture and is included as an active ingredient of the microbial fermentation agent of the present invention.

The Bacillus amyloliquefaciens The strain YWOM-18-1 is cultured through a medium containing 0.5 to 2% by weight of soluble starch as a carbon source and 0.2 to 0.5% by weight of yeast extract as a nitrogen source. Stirring speed of 50 to 150 rpm, aeration of 0.05 to 0.2 L/min, and 40 to 50 hours under conditions of pH of 8.0 to 9.0, preferably at a temperature of 30° C. and stirring at 120 rpm under the mass production culture conditions The most suitable conditions for growth of the strain are those made for 48 hours under conditions of speed, aeration rate of 0.2 L/min, pH of 9.0.

In addition, in order to have a higher food resolution, the culture is prepared by adding a water glucose, corn by-product, and pine pine powder in addition to the culture to prepare a microbial fermentation agent having a food degradation function of the present invention.

At this time, the hydrous glucose is one of saccharides commonly used as an antidote or an antidote, and the corn by-products mean the rest of the substances except for the corn kernels. Glucose, the corn by-product, and the pine nut powder act as nutrients needed to grow microorganisms. In particular, in the case of the microbial fermentation agent of the present invention, the microbial fermentation agent is characterized in that it is composed of 100-300 g of the water-containing grape per 600 ml of the culture, 300-600 g of the corn by-product, and 1-5 ml of pine pine powder, out of the mixed content In this case, the proliferation of the new microorganisms becomes difficult, or the resolution of food waste represented by these microorganisms decreases.

The microbial fermentation agent configured as described above is characterized in that it is formed in a solid form, and the microbial fermentation agent is mixed with food waste to decompose the food waste, so that it is included in 8 to 10% by weight based on the total weight of the food waste, and 10 to 25℃. It is most suitable to decompose food wastes by treating for 72 to 84 hours at, and when it contains less than 8% by weight, the efficiency as a composition having the desired food wastes resolution is lowered, and when it exceeds 10% by weight Rather, an excessive content of the composition is added, resulting in an increase in the amount of food waste itself.

In addition, the microbial fermentation agent is also used in a liquid form, wherein the microbial fermentation agent is a commonly used Saccharomyces cerevisiae . The use of the strain of the same genus is not limited within the range that does not impair the effect of the object of the present invention in further comprising a culture comprising the strain, but most preferably, expressed by SEQ ID NO: 2 by the present inventors Saccharomyces cerevisiae consisting of nucleotide sequences It is preferable to use S-18-W strain (KACC 93318P) culture, the saccharomyces cerevisiae The culture containing the S-18-W strain is the temperature of 25 ~ 30 ℃ through the YJ-1 medium, the stirring speed of 100 ~ 150rpm, aeration amount of 0.01 ~ 0.1 L / min, pH of 5 ~ 6 It is characterized by being cultured for 3 to 5 days under the conditions of, wherein the culture is based on the total weight of the culture, 2 to 5% by weight of anhydrous grapes as a carbon source, 1 to 3% by weight of yeast extract as a nitrogen source, and sodium chloride as an inorganic salt. It is characterized by containing 0.01 to 0.05% by weight.

In addition, when using the microbial fermentation agent in the form of a liquid, the corn by-products and pine nuts instead of the powder by-products (residues other than the citrus pulp), cypress extract is also included, more preferably represented by SEQ ID NO: 1 Bacillus amyloliquefaciens Saccharomyces cerevisiae consisting of the nucleotide sequence represented by SEQ ID NO: 2 per 600 ml of culture containing YWOM-18-1 strain (KACC 92256P) S-18-W strain (KACC 93318P) containing 500 ~ 700ml of the culture, the citrus by-products 100 ~ 300g, characterized in that the composition consisting of 30-80g of cypress extract, when out of the mixing content of the strains Proliferation becomes difficult, or the food waste resolution of these strains decreases.

In addition, the cypress extract was added to 500-700 ml of 70% (v/v) ethanol per 50 g of cypress, and then extracted at 25-30° C. for 30 minutes to 1 hour, Use the extract prepared by dissolving 100-200 ml of water. This is a method for extracting the physiologically active substance of the cypress extract as much as possible, and when it is extracted under the extraction temperature and time beyond the extraction conditions, the physiologically active substance of the cypress tree is not sufficiently extracted to decompose food and odor. This is because the physiologically active substance of the cypress is destroyed due to a decrease in the gas reducing ability or excessive extraction temperature and time, resulting in a decrease in the odor gas reducing ability.

The liquid microbial fermentation agent is mixed with food waste to decompose food waste, but it is processed for 48 to 60 hours at 10 to 25°C, including 2 to 8% by weight based on the total weight of food waste, to decompose while decomposing food waste. It is most suitable to also reduce the odor gas generated in the process, which when the content is less than 2% by weight, lowers the efficiency as a composition having the desired food waste resolution and odor reduction ability, when it exceeds 8% by weight Rather, an excessive content of the composition is added, resulting in an increase in the amount of food waste itself.

Hereinafter, the present invention will be described in more detail with reference to examples, but these examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

<Example 1> Selection and identification of decomposing microorganisms in food components (carbon component, protein component, oil component)

① Experiment method

1) Selection of microorganisms with carbon source resolution

-Sampling of wood decomposition in the areas of Rural Development Administration (Wanju) and Gubongsan (Hwaseong)

-Prepared by mixing 50 ml of water with 1 g of sample, and then incubating in a 120rpm incubator at 30℃

-Check the degree of decomposition and growth

=> Celulase production confirmation medium composition

:Luria-Burtani(LB) medium component with 1% (w/w) CM-cellulose and Beechwood xylan added as a substrate (1.5% (w/w) agar added), substrate of the substrate by strain-derived enzyme To confirm the decomposition in the form of an active ring, trypan blue dye reagent was added at a concentration of 0.02% (w/w) (substrate stain)

2) Selection of microorganisms with nitrogen source resolution

-For the purpose of separating the strains that produce protease, samples are taken from hatchery soils, animal husbandry treatment plants, etc., inoculated into a medium mixed with 80 ml of water and 20 ml of eggs, and shake cultured at 30°C for 48 hours.

-After incubation, streak on a flat medium containing skim milk (0.5% w/v) and incubate at 30°C to separate the colonies that form a transparent band, first transplant and culture on each slope medium, and then use it while preserving at 4°C

-Separates alkaline strains considering food pH. By adjusting the concentration of the primary separated microorganism Na ₂ CO ₃ , streak each in a flat medium made of pH and neutrality, and incubate at 30°C while growing in alkaline medium and not growing in neutral medium. detach

3) Selection of microorganisms with liposome resolution

-For the purpose of separating the silica that produces lipase, samples are taken from gas station soil, car center soil, etc., and inoculated into medium of 90 ml of water in 10 ml of engine oil, and cultured at 30°C for 48 hours.

-After culturing, streak on a plate medium containing engine oil (1% v/v), incubate at 30°C, first separate the transparent and growing colonies, transplant and culture them on a slope medium, and then use them while preserving at 4°C.

-Separation of microorganisms that decompose vegetable oil (fried meat, meat) in consideration of the fat component (oil) present in food

② Experiment result

As shown in FIG. 1, the carbon source decomposition effect was the highest in the strain of Promotion 15-2, and the degradation activity in the medium for cellulase production was also high for this Promotion 15-2 strain. Confirmed.

In addition, as shown in Figure 2, as a result of examining the degree of growth in the engine oil after separating microorganisms from soil containing a lot of oil components in the market, the best microorganisms for growth were separated from the sample 3 separated from the car center. When the microbial cells were inoculated in the engine oil and cultured, it was confirmed that the isolated microbial cells showed high oil component resolution.

In addition, as shown in Figure 3, as a result of examining the degree of growth in vegetable oil after separating microorganisms from soil containing a large amount of oil in the market, microorganisms with good growth were separated from the samples separated from car center 3, and these separated microorganisms As a result of examining the growth of vegetable oil (sunflower oil, soybean oil for frying) on the cells, it was confirmed that the sample of the car center also grew in soybean oil for frying as in the case of engine oil decomposition.

<Example 2> Identification of degradation microorganisms of Example 1

1. Experimental method

The isolated microorganisms of Example 1, which decompose food representative constituents (carbon constituents, protein constituents, and oil constituents) were identified by 16S rDNA sequencing.

2. Experimental results

As a result of the experiment, it was shown in Table 1 below.

Scientific name rDNA identity No. Isolates Function Bacillus amyloliquefaciens 99.6% One Oil component decomposition,
Carbon source decomposition
Protein source breakdown 1 genera 1 species 1 strain

In other words, as shown in Table 1 above, most of them appeared as Bacillus genus, and it was confirmed that the strain isolated from the sample was identified as a strain of the Bacillus strain, and as described in the deposit certificate attached thereto, the present inventor Named above Bacillus amyloliquefaciens The YWOM-18-1 strain was deposited at the Agricultural Genetic Resource Center of the National Academy of Agricultural Sciences, and was granted the accession number KACC 92256P on November 13.

<Example 3> Mass culture conditions of degrading microorganisms of Example 1

1. Experimental method

Carbon source, protein source and oil decomposition function The mass culture conditions of Bacillus amyloliquefaciens (KACC 92256P), a microorganism isolated and identified in Example 2, were examined using a 5L jar fermentor.

2. Experimental results

As a result of the experiment, it was shown in Table 2 below.

Mass culture conditions of Bacillus amyloliquefaciens Chemical conditions Carbon source; Soluble starch 1.0% by weight (based on culture) Nitrogen source: yeast extract 0.4% by weight (based on culture) Physical condition Temperature: 30℃ Stirring speed: 120rpm Aeration amount: 0.2 L/min pH(Acidity): 9.0 Incubation time: 48 hr

As shown in Table 2, one strain isolated from Example 1 has good growth through the chemical conditions and physical conditions, and then, when industrially mass-produced, it is possible to apply the culture conditions without significant change. It is thought to have a saving effect.

<Example 4> Preparation of microbial fermentation agent (treatment agent A) having the food resolution of the present invention

Microbial fermentation agent (Treatment A) was prepared by mixing 600 ml of Bacillus amyloliquefaciens YWOM-18-1 strain (KACC 92256P) culture of Example 3 with 200 g of commercially available hydrated glucose, 500 g of corn by-product, and 2 ml of pine pine powder.

<Example 5> Preparation of microbial fermentation agent (treatment agent B) having food resolution and odor reduction ability of the present invention

Bacillus amyloliquefaciens YWOM-18-1 strain of Example 3 (KACC 92256P) culture and Saccharomyces cerevisiae S-18-W strain (KACC 93318P) consisting of the nucleotide sequence represented by SEQ ID NO:2 ) To prepare a culture, and commercially available citrus by-products and cypress trees.

At this time, the culture comprising the nucleotide sequence represented by SEQ ID NO: 2 saccharomyces cerevisiae ( saccharomyces cerevisiae ) S-18-W strain (KACC 93318P) is saccharomyces cerevisiae ( saccharomyces cerevisiae ) S-18-W strain (KACC 93318P) contains 4% by weight of Glucose, 2.0% by weight of Yeast extract, and 0.01% by weight of Nacl. 4.0% by weight of non-glucose as a carbon source (based on the weight of culture), yeast extract that is a nitrogen source. After containing 2.0% by weight (based on the weight of the culture medium) and 0.01% by weight (based on the weight of the culture) of NaCl, an inorganic salt, the cells were cultured under a pH condition of 28°C, 120 rpm, 0.05 L/min, 5.5.

In addition, the cypress tree was prepared in the form of an extract, and 500 ml of 70% (v/v) ethanol was added to 50 g of cypress tree and extracted at 30°C for 1 hour, and then 100 ml of water was added to dissolve to prepare a cypress extract.

All of the above prepared ingredients were mixed, but Saccharomyces cerevisiae S-18-W composed of 600 ml of Bacillus amyloliquefaciens strain (KACC 92256P) culture of Example 3, and a nucleotide sequence represented by SEQ ID NO: 2 A microorganism fermentation agent (treatment agent B) was prepared by mixing 600 ml of cultures containing the strain (KACC 93318P), 200 g of citrus by-products, and 50 g of cypress extract.

<Experiment 1> Effect of treatment agent A on food waste by concentration

1. Experimental method

After 72 hours of adding the treatment agent A prepared in Example 4 by concentration, the weight change, salt concentration, and organic matter change of food waste were observed.

2. Experimental results

The results of the experiment are shown in Tables 3 and 4 below.

process weight Control (no additives) 675 g Treatment A (addition of 2% treatment agent) 698 g Treatment A (addition of 4% treatment agent) 712 g Treatment Zone A (addition of 6% treatment agent) 720 g Treatment Zone A (8% treatment agent added) 730 g Treatment A (addition of 10% treatment agent) 735 g

As shown in Table 3, when the treatment agent A prepared in Example 4 was treated with food residues, it was confirmed that the weight increased as the concentration increased. It is thought that the solid food changes to a liquid phase as it decomposes, increasing the amount of water and increasing the weight.

Item moisture(%) Organic matter (%) Organic to nitrogen ratio salt(%) Control. 70.45 17.75 34.58 1.50 Treatment A (addition of 2% treatment agent) 70.56 18.23 33.84 1.45 Treatment A (addition of 4% treatment agent) 71.33 18.85 33.70 1.43 Treatment A (addition of 6% treatment agent) 72.25 18.96 30.84 1.23 Treatment A (addition of 8% treatment agent) 73.65 19.24 31.35 0.95 Treatment A (addition of 10% treatment agent) 73.58 19.89 29.82 0.85

As shown in Table 4 above, the concentration of the salt at the treatment agent concentrations of 8% and 10% shows a tendency to decrease to 1.0% or less, which corresponds to the salt concentration of the Ministry of Environment's notification standard. It is thought to affect the efficiency of microbial agents.

<Experiment 2> Effect of treatment agent B on food waste by concentration

1. Experimental method

After the treatment agent B prepared in Example 5 was added by concentration, the change in weight, salt concentration, and organic matter of food waste was observed.

2. Experimental results

The results of the experiment are shown in Tables 5 and 6 below.

process weight Control (no additives) 500 g Treatment B (2% of treatment agent added) 510 g Treatment B (addition of 4% treatment agent) 522 g Treatment B (addition of 6% treatment agent) 520 g Treatment B (8% of treatment agent added) 525g Treatment B (10% treatment agent added) 535 g

As shown in Table 5, it was confirmed that the treatment agent B prepared in Example 5 showed a tendency to increase in weight with increasing concentration when treated with food residue.

Item moisture(%) Organic matter (%) Organic to nitrogen ratio salt(%) Control 60.45 15.75 28.58 2.00 Treatment B
(Add 4% of treatment agent) 0 hr 60.56 15.23 28.84 1.98 12 hr 61.33 16.85 30.70 1.95 24 hr 62.25 16.96 30.84 1.23 48 hr 63.65 18.24 31.35 1.00

As shown in Table 6, the treatment agent B shows a tendency for the salt concentration to decrease to 1.0% or less within 48 hours even at a concentration of 4%, which corresponds to the salt concentration of the Ministry of Environment notice standard, and the treatment agent B of the present invention is food salt It is thought to affect the efficiency of microbial agents.

<Experimental Example 3> H generated during decomposition of food waste by concentration of treatment agent B ₂ Effect on S gas and Amine gas concentration

1. Experimental method

After the treatment agent B prepared in Example 5 was added by concentration, concentration changes of hydrogen sulfide (H ₂ S) and amine gas generated from food waste were observed using a detection tube (GASTEC, Japan).

2. Experimental results

As a result of the experiment, it was shown in Tables 7 and 8 below.

sample Sampling (days) One 2 3 4 5 6 Control (food waste decomposition) - - - - - - Treatment Zone 1 (Crushing by-products) - - - + + + Treatment 2 (Crushing by-product crushed liquid + Cypress extract) - + + + + + Treatment 3 (Example 5-Treatment B) 2% + ++ ++ ++ ++ ++ ++: 1 ppm or less, +; 5 ppm or less, -; 10ppm or more

sample Amine gas concentration (ppm) Control (food waste decomposition products) 80±23.8 Microbial fermentation agent (Example 5-treatment agent B) 2.0% (w/w) 6±3.58

As shown in Tables 7 and 8, when the microbial fermentation agent of Example 5 of the present invention was treated with food waste, it was possible to obtain a result of a decrease in the concentration of Amine gas of about 90% compared to no treatment. It was confirmed that it was removed.

As described above, as a result of comprehensive experiments, the present invention separates new strains having the property of decomposing constituents of food waste and provides a liquid microorganism fermenting agent containing these strains as an active ingredient, while simultaneously decomposing and decomposing food waste. It is expected that the odor gas generated during the process can be solved at the same time, resulting in high industrial use value.

The present invention has been described with reference to preferred embodiments and experimental examples, and those of ordinary skill in the art to which the present invention pertains have a different form from the detailed description of the present invention within the essential technical scope of the present invention. You will be able to implement examples. Here, the essential technical scope of the present invention is indicated in the claims, and all differences within the equivalent range should be interpreted as being included in the present invention.

Depository name: Institute for Agricultural Biotechnology

Accession number: KACC92256P

Date of accession: 20181113

Depository name: Institute for Agricultural Biotechnology

Accession number: KACC93318P

Date of accession: 20181113

<110> REPUBLIC OF KOREA (MANAGEMENT: RURAL DEVELOPMENT ADMINISTRATION) <120> Production of microorganism composition with activity of garbage degradation and reduction of malodor gas and manufacturing method thereof <130> P2018-0367 <160> 2 <170> KopatentIn 2.0 <210> 1 <211> 1422 <212> DNA <213> Bacillus amyloliquefaciens YWOM-18-1 <400> 1 tcagattgaa cgctggcggc aggcctaaca catgcaagtc gagcggatga agggagcttg 60 ctcctggatt cagcggcgga cgggtgagta atgcctagga atctgcctgg tagtggggga 120 taacgtccgg aaacgggcgc taataccgca tacgtcctga gggagaaagt gggggatctt 180 cggacctcac gctatcagat gagcctaggt cggattagct agttggtggg gtaaaggcct 240 accaaggcga cgatccgtaa ctggtctgag aggatgatca gtcacactgg aactgagaca 300 cggtccagac tcctacggga ggcagcagtg gggaatattg gacaatgggc gaaagcctga 360 tccagccatg ccgcgtgtgt gaagaaggtc ttcggattgt aaagcacttt aagttgggag 420 gaagggcagt aagttaatac cttgctgttt tgacgttacc aacagaataa gcaccggcta 480 acttcgtgcc agcagccgcg gtaatacgaa gggtgcaagc gttaatcgga attactgggc 540 gtaaagcgcg cgtaggtggt tcagcaagtt ggatgtgaaa tccccgggct caacctggga 600 actgcatcca aaactactga gctagagtac ggtagagggt ggtggaattt cctgtgtagc 660 ggtgaaatgc gtagatatag gaaggaacac cagtggcgaa ggcgaccacc tggactgata 720 ctgacactga ggtgcgaaag cgtggggagc aaacaggatt agataccctg gtagtccacg 780 ccgtaaacga tgtcgactag ccgttgggat ccttgagatc ttagtggcgc agctaacgcg 840 ataagtcgac cgcctgggga gtacggccgc aaggttaaaa ctcaaatgaa ttgacggggg 900 cccgcacaag cggtggagca tgtggtttaa ttcgaagcaa cgcgaagaac cttacctggc 960 cttgacatgc tgagaacttt ccagagatgg attggtgcct tcgggaactc agacacaggt 1020 gctgcatggc tgtcgtcagc tcgtgtcgtg agatgttggg ttaagtcccg taacgagcgc 1080 aacccttgtc cttagttacc agcacctcgg gtgggcactc taaggagact gccggtgaca 1140 aaccggagga aggtggggat gacgtcaagt catcatggcc cttacggcca gggctacaca 1200 cgtgctacaa tggtcggtac aaagggttgc caagccgcga ggtggagcta atcccataaa 1260 accgatcgta gtccggatcg cagtctgcaa ctcgactgcg tgaagtcgga atcgctagta 1320 atcgtgaatc agaatgtcac ggtgaatacg ttcccgggcc ttgtacacac cgcccgtcac 1380 accatgggag tgggttgctc cagaagtagc tagtctaacc gc 1422 <210> 2 <211> 1415 <212> DNA <213> Saccharomyce cerevisiae S-18-W <400> 2 gagtttgatc ctggctcaga acgaacgctg gcggcaggcc taacacatgc aagtcgagcg 60 agaccttcgg gtctagcggc ggacgggtga gtaacgcgtg ggaacgtgcc ctttgctacg 120 gaatagcccc gggaaactgg gagtaatacc gtatgtgccc ttcgggggaa agatttatcg 180 gcaaaggatc ggcccgcgtt ggattaggta gttggtgggg taatggccta ccaagccgac 240 gatccatagc tggtttgaga ggatgatcag ccacactggg actgagacac ggcccagact 300 cctacgggag gcagcagtgg ggaatcttag acaatggggg aaaccctgat ctagccatgc 360 cgcgtgagcg atgaaggcct tagggttgta aagctctttc aggtgggaag ataatgacgg 420 taccaccaga agaagccccg gctaactccg tgccagcagc cgcggtaata cggagggggc 480 tagcgttgtt cggaattact gggcgtaaag cgcacgtagg cggatcagaa agtcagaggt 540 gaaatcccag ggctcaacct tggaactgcc tttgaaactc ctggtcttga ggtcgagaga 600 ggtgagtgga attccgagtg tagaggtgaa attcgtagat attcggagga acaccagtgg 660 cgaaggcggc tcactggctc gatactgacg ctgaggtgcg aaagcgtggg gagcaaacag 720 gattagatac cctggtagtc cacgccgtaa acgatgaatg ccagtcgtcg gcaggcatgc 780 ctgtcggtga cacacctaac ggattaagca ttccgcctgg ggagtacggt cgcaagatta 840 aaactcaaag gaattgacgg gggcccgcac aagcggtgga gcatgtggtt taattcgaag 900 caacgcgcag aaccttacca acccttgaca tcgagatcgc ggttaccaga gatggtttcc 960 ttcagttcgg ctggatctta gacaggtgct gcatggctgt cgtcagctcg tgtcgtgaga 1020 tgttcggtta agtccggcaa cgagcgcaac ccacactttc agttgccatc attcagttgg 1080 gcactctgga agaactgccg atgataagtc ggaggaaggt gtggatgacg tcaagtcctc 1140 atggccctta cgggttgggc tacacacgtg ctacaatggt ggtgacaatg ggccaatccc 1200 aaaaagccat ctcagttcgg attggggtct gcaactcgac cccatgaagt cggaatcgct 1260 agtaatcgcg taacagcatg acgcggtgaa tacgttcccg ggccttgtac acaccgcccg 1320 tcacaccatg ggaattgggt ctaccctaag atggtgcgcc aaccagcaat ggaggcagcc 1380 agccacggta ggctcagtga ctggggtgaa gtcta 1415

Claims (7)

Bacillus amyloliquefaciens consisting of the nucleotide sequence represented by SEQ ID NO: 1 YWOM-18-1 strain (KACC 92256P) containing culture, water glucose, corn by-products, and pine needle powder, characterized by having food waste resolution,
Microbial fermenters.
According to claim 1,
The microorganism fermentation agent is characterized in that it is composed of 100-300 g of the water-containing grape per 600 ml of the culture, 300-600 g of the corn by-product, and 1-5 ml of pine pine powder.
Microbial fermenters.
According to claim 1,
The culture is Bacillus amyloliquefaciens consisting of the nucleotide sequence represented by SEQ ID NO: 1 Characterized in that YWOM-18-1 strain (KACC 92256P) was prepared by culturing in a medium containing 0.5 to 2% by weight of soluble starch and 0.2 to 0.5% by weight of yeast extract relative to the total weight of the medium,
Microbial fermenters.
Bacillus amyloliquefaciens consisting of the nucleotide sequence represented by SEQ ID NO: 1 Culture containing YWOM-18-1 strain (KACC 92256P), Saccharomyces cerevisiae consisting of the nucleotide sequence represented by SEQ ID NO: 2 It is composed of cultures containing S-18-W strain (KACC 93318P), by-products of citrus, and cypress extract, which is characterized by having the ability to decompose food waste and reduce the odor generated when decomposing food waste.
Microbial fermenters.
According to claim 4,
The microorganism fermentation agent is Bacillus amyloliquefaciens consisting of the nucleotide sequence represented by SEQ ID NO: 1 Saccharomyces cerevisiae consisting of the nucleotide sequence represented by SEQ ID NO: 2 per 600 ml of culture containing YWOM-18-1 strain (KACC 92256P) S-18-W 500 ~ 700ml of the culture containing the strain (KACC 93318P), characterized in that it consists of a mixture of the citrus by-products 100-300g, the cypress extract 30-80g,
Microbial fermenters.
A method for decomposing food waste by treating the microbial fermentation agent of any one of claims 1 to 3 in food waste at 8 to 10% by weight based on the total weight of food waste and treating it at 10 to 25°C for 72 to 84 hours. .
The microorganism fermentation agent of any one of claims 4 or 5 is put into food waste at 2 to 8% by weight based on the total weight of food waste, and treated at 10 to 25°C for 48 to 60 hours to deodorize the food waste. How to reduce gas.

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