Studies On Microbial Liquid Fermentation Of Kitchen Waste And The Biological Effects Of Its Products

The output of urban organic waste is increasing significantly with the development of the economy and the improvement of people’s living standards.Among these organic waste,kitchen waste is the most abundant as most kitchen wastes are not used as resources.Kitchen waste has the characteristics of high moisture content,high oil content,rich nutrition and organic matter,etc.Based on the laboratory strain library,this article uses two kinds of microbial strain ratios that have been proven to decompose kitchen waste,JM combination(CM24:CM22:RS12=5:5:3)and SE combination(CM24:CM22: RS12=5:3:5)to carry out liquid fermentation test to study the application of the two combinations in actual production.The results are as follows:1.JM combination compositions and SE were verified at the same total amount of access conditions.The results revealed that there is little difference in the number of cultivable microorganisms between the two combinations.The solid reduction rate of JM combination can reach 75.6%,less odor and sourness.The result of the difference in solids reduction rate showed that 6.5% of the total inoculation amount is the minimum inoculation amount.The JM combination was selected as the basis for the intermediate test,with the increase of the volume of the fermenter.Solids reduction rate increased,with the 20 t intermediate fermentation solids reduction rate reaching more than 80%.2.Seven different treatments were set up to verify the influence of kitchen waste liquid fermentation products on the biological effects of onions.The results revealed that the three treatments of single application of chemical fertilizer,2t fermentation product +70% conventional fertilization/mu,3t conventional fertilization + 50% fermentation product/mu are significantly higher than other treatments in the onion pseudostem thickness index by at least 5%.The yield index and single fruit weight performance were higher than other treatments;while the treatment without fertilization was significantly lower than other treatments.For onion VC content,fermentation product treatment was up to 63.5 mg/kg,higher than the three treatments of mixed application of fermentation products,while chemical fertilizer treatment was significantly higher than the treatment of single application of chemical fertilizer and no fertilizer.For soluble protein content,the treatments with higher content were all fertilization treatments with more than 50%fermentation products,and were significantly higher than the treatments with less than 50%fermentation products.For soluble solid content,the higher treatment was the application of5 t fermentation product + 20% conventional fertilization/mu and 6t fermentation product/mu,reached 9.33% and 9.26% respectively,significantly higher than other treatments;.Additionally,the treatment without fertilization was only 8.23%,which was significantly lower than other treatments.For the soluble sugar content,the mixed application of fermentation products and fertilizers was slightly higher than other treatments.Compared with single application of chemical fertilizer,using kitchen liquid fermentation products to increase the number of soil bacteria and actinomycetes by more than 51% reduce the number of soil fungi by more than 30%.Nitrogen,phosphorus and potassium indicators were the best in mixed application of fermentation products and chemical fertilizers,compared with single application of chemical fertilizers.The highest increase of soil available phosphorus was 14.9%,available potassium content was 26.6%,total phosphorus content was 26.8%,and total potassium content was 9.5%.As the proportion of fermented products increased,the increase in soil organic matter content also increased by 19.3% relative to chemical fertilizers,thus,the application of kitchen waste fermentation products can significantly increase the total nutrients and available nutrients in the soil.In summary,the best combination of kitchen waste degrading microorganisms is the JM combination,and the best inoculum is 6.5%.Kitchen waste liquid fermentation products can significantly increase onion yield,increase single fruit weight and pseudostem thickness,and improve onion quality,increase the number of soil bacteria and actinomycetes,reduce the number of soil fungi,optimize the soil microbial flora,and thus,help improve the soil the amount of organic matter and soil nutrients.