RU2414508C2 - Microorganism strains capable of eliminating foul smell of organic wastes, and use of said microorganism strains - Google Patents

Abstract

FIELD: chemistry.

SUBSTANCE: Saccharomyces exiguous SJP6728AF1 (KCCM-10675P) strain and Saccharomyces exiguous S JP6729AF2 (KCCM-10677P) strain are used to produce bactericidal agents, insecticides, microbial preparations for fermentation of organic wastes, preparations for preventing appearance of or eliminating foul smell of organic wastes, for producing preservatives, feed additives and fermented food products.

EFFECT: invention increases efficiency of preparations for the given purposes.

10 cl, 15 tbl, 6 dwg, 18 ex

Description

FIELD OF TECHNOLOGY

The present invention relates to new microorganisms capable of eliminating the unpleasant odor of organic waste, and to the use of said microorganisms, and more specifically, the present invention relates to microorganisms capable of preventing the unpleasant odor or eliminating the unpleasant odor of organic waste, to destroy insects and fungi, to prevent decomposition and promote breakdown (digestion) and fermentation (fermentation); the present invention also relates to the use of said microorganisms.

BACKGROUND

Sewage and sewage, which is an unavoidable result of human activity, and organic waste, such as animal manure and livestock, are biochemically degraded by the minerals, metals, salts and microorganisms present in the soil, at appropriate moisture and temperature , thus causing the appearance of various odors. Odor generated includes the smell of hydrogen sulfide, carbolic acids or their derivatives, and the smells of other annoying gaseous substances that cause unpleasant sensations in everyday life, and, in addition, the smells of certain inorganic and alkaline substances that are essentially not noticeable; however, almost all organic substances have a smell. In particular, sulfide derivatives and nitrogen compounds are the main sources of odors.

Methods for eliminating odors arising in this way, according to the state of the art, include a masking method, an adsorption method, a neutralization method, a sterilization method, and the like. The method of masking includes the production of a distinct smell, stronger than an unpleasant odor, and preventing the sensation of an unpleasant odor, but this method requires the use of expensive fragrant substances, and, in addition, using this method to remove an unpleasant odor is completely difficult. The adsorption method is a method of physically adsorbing an unpleasant odor with activated carbon or a similar adsorbent; when implementing this method, an unpleasant odor is removed outside the premises using an exhaust system; The disadvantages of this method are the high cost of construction work and significant maintenance costs, since the implementation of this method involves the periodic use of activated carbon. The neutralization method is a method of chemical neutralization of an unpleasant odor with an acid or alkaline substance, and it allows to eliminate an unpleasant odor only at the time of application of the specified substance. In addition, the disadvantages of the neutralization method are its short-term effect, and it is also difficult to process the odor-causing substance, including both acidic and basic groups, using this method, and, moreover, this method is not effective if the odor-causing substance is neutral. The sterilization method is a method of destroying the bacteria themselves, decomposing organic substances, which is used to prevent decomposition of organic substances and the appearance of odors of decomposable organic substances; The disadvantage of this method is the need to use an expensive bactericidal substance or preservative for long-term maintenance of the absence of odor. In particular, since the purpose of the sterilization method is to prevent decomposition or fermentation of organic substances, this method cannot be applied in cases where the production of the target substance is accompanied by an odor caused by decomposition or fermentation of organic waste.

Thus, from an economic point of view, it is preferable to use a biological method for the oxidation and decomposition of organic waste using microorganisms such as bacteria.

Korean patents 10-0536456 and 10-0581738 describe the isolation and identification of a new strain of yeast and a strain of the genus Bacillus fermenting organic waste, and it is established that these strains can prevent the formation of unpleasant odors, destroy harmful insects and pathogenic bacteria and slow down their life.

In addition, most of the fermentable (fermented) food products, including alcoholic beverages, various types of bread, vinegars, fermented food products from soybeans (soy sauce, soya bean paste, a mixture of thick soya paste with red pepper, etc. ), fermented dairy products (cheese, butter, yogurt, etc.), salted products (Korean cabbage, salted fish, etc.), red ginseng and stingrays are prepared using a number of natural microorganisms, and these foods have characteristic smells. As fermentation has begun to pay more attention recently, various studies have been carried out, including the preparation of fermented ginseng, Chungkookjang confectionery and fermented foods containing lactic acid, including the removal of their characteristic odors.

In this regard, the authors of the present invention made every effort to develop the present method of eliminating the unpleasant odor of organic waste using microorganisms. As a result of the research, the inventors of the present invention isolated and identified new microorganisms having the ability to eliminate the unpleasant odor of organic waste, and found that the new microorganisms have the ability to remove the unpleasant odors of organic waste, kill insects and fungi, prevent decomposition and promote fermentation, which led to the creation of inventions.

SUMMARY OF THE INVENTION

The aim of the present invention is the provision of microorganisms capable of eliminating the unpleasant odor of organic waste.

Another objective of the present invention is the provision of a microbiological preparation of an agent used for the fermentation of organic waste, which contains these microorganisms.

Another objective of the present invention is the provision of an agent used to prevent the appearance of an unpleasant odor or eliminate the unpleasant odor of organic waste, which contains these microorganisms.

The next objective of the present invention is the provision of an insecticide, bactericide and preservative that contain these microorganisms.

Another objective of the present invention is the provision of a feed (food) supplement and a probiotic agent that contain these microorganisms.

Another objective of the present invention is the provision of a method of preparing fermented food products, which includes fermentation (fermentation) of products under the action of these microorganisms, and the provision of food products prepared using the specified method.

To achieve the above objectives, one aspect of the present invention provides a microorganism selected from the group consisting of Saccharomyces exiguous SJP6728AF1 (KCCM-10675P), Saccharomyces exiguous SJP6729AF2 (KCCM-10677P).

Another aspect of the present invention relates to a microbial agent for the fermentation of organic waste, which contains one or more microorganisms selected from the group consisting of these microorganisms.

Another aspect of the present invention relates to an agent designed to prevent the formation of an unpleasant odor or to eliminate the unpleasant odor of organic waste, which contains one or more microorganisms selected from the group consisting of these microorganisms.

Another aspect of the present invention relates to an insecticide, bactericide and preservative, which contain one or more microorganisms selected from the group consisting of these microorganisms.

Another aspect of the present invention relates to a feed additive or probiotic agent, which contain one or more microorganisms selected from the group consisting of these microorganisms.

Another aspect of the present invention relates to a method for preparing fermented food products, said method comprising fermenting (fermenting) food products using one or more microorganisms selected from the group consisting of these microorganisms, as well as fermented food products prepared with using the specified method.

Other features and examples of implementation of the present invention can be more fully understood from the further detailed description and the attached claims.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 shows the insecticidal effect of microorganisms proposed in accordance with the present invention, on the larvae of flies. Figure 1, A presents photographs illustrating the insecticidal effect of microorganisms proposed in accordance with the present invention, on six species of larvae of flies; figure 1, B shows a photograph showing the state of the fish after a 3-day insecticidal effect on these larvae of flies.

Figure 2 shows the antibacterial and antifungal effect of microorganisms proposed in accordance with the present invention.

Figure 3 presents photographs of manure obtained from livestock eating food containing microorganisms, proposed in accordance with the present invention. Figure 3, A is a photograph of manure from livestock eating food containing SJP6728AF1 culture fluid; Figure 3, A is a photograph of manure from livestock eating food containing SJP6729AF2 culture fluid.

Figure 4 presents photographs of garlic subjected to fermentation under the action of microorganisms proposed in accordance with the present invention.

Figure 5 presents photographs of ginseng, subjected to fermentation under the action of microorganisms proposed in accordance with the present invention.

DETAILED DESCRIPTION OF THE INVENTION AND PREFERRED EMBODIMENTS

In accordance with the present invention, microorganisms capable of eliminating the unpleasant odor of organic waste were first isolated as follows. Toxic substances were extracted from toxic plants, including Aconitum ciliare, Aconitum carmichaeli, Quisqualis indica, Aconitum koreanum, Melia azedarah var. japonica, Styrax japonica and similar plants and were distributed over the soil in order to initiate mutations of microorganisms present in the soil. This soil was applied to organic waste and as a result, it was found that the soil has the ability to eliminate odor. Further, 24 species of microorganisms were isolated from the indicated soil.

Among the identified microorganisms, two types of microorganisms were identified (SJP6728AF1, SJP6729AF2), capable of eliminating the unpleasant odor of organic waste, destroying fungi and insects and preventing decomposition; these microorganisms were deposited at the Korean Culture Center of microorganisms; KCCM, which is an international depository of microorganisms under the Budapest Treaty.

These types of microorganisms of the SJP group showed excellent ability to cause fermentation of organic materials, prevent decomposition, prevent odors, and showed insecticidal / antifungal activity. In particular, microbial strains (SJP6728AF1, SJP6729AF2), identified as yeasts that were easily cultivated in both anaerobic and aerobic environments, showed excellent activity, except for antifungal activity, compared to the activity of microbial strains (SJP6722A5, SJP676735B1, , SJP6844AF5, SJP6732B2, SJP6719B3, SJP6734B4, SJP6841L2, SJP6720L3 and SJP6742L5), identified as microorganisms of the genus Bacillus. The manifestation of these properties depends on the composition of the culture medium.

With the continuous use of these microorganisms for 3 months or more in a particular system, the activity of these microorganisms in preventing the formation of odors or regulating the population of harmful insects gradually decreased; however, when using these microorganisms in other systems located in other places, these microorganisms again showed the activity shown in the previous system. This fact indicates that the relative decrease in the activity of these microorganisms in preventing the appearance of odors or regulating the population of harmful insects is due to the fact that certain microorganisms (putrefactive bacteria) develop tolerance with respect to specific microorganisms.

In addition, when these microorganisms were added to food, they helped to improve digestion, and the use of these microorganisms for the preparation of fermentable food products made it possible to prepare fermentable products with more useful properties compared to products prepared using the existing methods of fermentation.

The yeast of the SJP group SJP6728AF1 and SJP6729AF2 belonging to the genus Saccharomyces, proposed in accordance with the present invention, can be used for fermentation of food products. For the fermentation, these two types of yeast were used, since in accordance with the Code of Practice and Rules for the Production of Food Additives in Korea, regulated by the Food and Drug Administration, it is allowed to use microorganisms of the genus Saccharomyces for cooking. The characteristics of the new strains SJP6728AF1 and SJP6729AF2 were compared with the properties of previously known S. exiguous microorganisms, and tests showed that sowing S. exiguous microorganisms on food waste did not cause the smell of alcohol even 24 hours after seeding, but when processing these food waste with strains SJP6728AF1 and SJP6729AF2 the smell of alcohol could already be felt after 90 minutes.

Examples

The present invention will now be described in more detail with reference to specific examples. However, those skilled in the art should understand that the examples in no way limit the scope of the present invention and that various changes and modifications of the present invention are possible without departing from the principles and essence of the present invention.

Example 1: Isolation and identification of new microorganisms, their insecticidal and bactericidal activity and their ability to prevent the appearance of an unpleasant odor

1-1: Isolation of microorganisms

To select microorganisms exhibiting high toxic tolerance and a high degree of survival, as well as to initiate mutations of these microorganisms, 300 g of toxic plants, including Aconitum ciliare, Aconitum carmichaeli, Quisqualis indica, Aconitum koreanum, Melia azedarah van japonica and Styrax, were diluted amount, added to 3 liters of water and subjected to extraction with hot water at 70 ~ 80 ° C for 2-3 hours, thus extracting the toxic substance.

The extract and salt were distributed at regular intervals over various types of soils, including infertile soil, fertile soil, leaf humus humus and vermicompost, for 6 months, and then the soil treated with the extract was collected and used at a fermentation plant composted from food waste located in Shiheung-shi, Kyunggi-do in Korea. The results of the analysis showed that the concentration of 12 types of unpleasant odors, including odors of ammonia and hydrogen sulfide, amounted to 0.00 ppm (Table 1).

Table 1 Smells at a food processing plant Test object Standard (ppm) Result (ppm) Ammonia ≤2 0,0 Methyl mercaptan ≤0.004 0,000 Hydrogen sulfide ≤0.06 0.00 Dimethyl sulfide ≤0.05 0.00 Dimethyl disulfide ≤0.03 0,000 Trimethylamine ≤0.02 0,000 Acetaldehyde ≤0.1 0.00 Styrene ≤0.8 0,03 Propionaldehyde ≤0.1 0.00 Butyraldehyde ≤0.1 0,000 n-valeraldehyde ≤0.02 0,000 iso-valeraldehyde ≤0.006 0,000 Bad smell ≤20 8 times

In addition, the production of composts at the enterprise engaged in the fermentation of compost obtained from food waste was 12-13 tons per day with a water content of 65-70%; but when the enterprise used the soils treated with the extract, the production of composts decreased to 5-6 tons per day, and the water content in them was 45-48%, and the volume of these composts also decreased to 1/3 of the initial value.

Moreover, when placing the soils treated with the extract in a container for separation and storage of non-recyclable materials (vinyl bags, pork heads, fish, etc.) located in the enterprise that fermentes compost obtained from food waste in the indicated container did not observe the appearance of larvae of flies.

To identify microorganisms that have the indicated effect, composts were collected, which were fermented for 10 days along with the soils treated with extracts, and compostes, which were fermented for 30 days along with other soils, and studied at the Korean National Institute of Agricultural Sciences and Technology. As a result of the studies, 24 species of microorganisms were found that were absent in composts that were not treated with soils treated with extracts, and each of these microorganisms was isolated.

1-2: Insecticidal activity in suppressing the development of fly larvae, activity in the fermentation of food waste and the ability to prevent odor

First, from these 24 types of microorganisms, 10 types of microorganisms were randomly selected and their insecticidal activity in suppressing the development of larvae of flies, activity during the fermentation of food waste and the ability to prevent the appearance of odor were determined.

Lactic acid bacteria or microorganisms of the genus Bacillus, animals and plants containing nutrients, for example carbon sources, nitrogen, vitamins and minerals, were steamed at 121 ° C and extracted to prepare the culture medium in the same way as used in traditional methods of cultivating yeast ; each of 10 of these types of microorganisms was sown in the obtained nutrient medium and cultivated at 30-45 ° C for 24-62 hours. Solid microbial preparations were prepared by seeding each of the 10 indicated microorganisms into solid organic substances, for example, into sterilized wood chips, rice flour, wheat flour, rice powder and corn powder, followed by fermentation of the infected organic solids.

To determine the insecticidal activity of these microorganisms in suppressing the development of fly larvae, 5 liters of rotten fish, chicken and pork were left at room temperature for 4 days for the development of fly larvae. Then, the larvae of the flies were placed in each container with a minimum density of approximately 500-1000 larvae per container; then 10 ml of the culture fluid of one of the 10 species of these microorganisms was added to 100 ml of water, and each resulting mixture was placed in an appropriate container. Then we analyzed the time and state in which the death of the larvae of the flies occurred. The analysis found that the larvae of the flies died during the processing of food waste by the microorganisms SJP6728AF1, SJP6722AF2 (Table 2 and Figure 1).

table 2 Insecticidal activity in suppressing the development of larvae of flies Microorganisms Insecticidal activity (%) Time (h) The intensity of the unpleasant odor and the condition of the larvae of flies SJP6728AF1 one hundred four 3 days after the death, the larvae of the flies were decomposed, and clear water formed. After 5 days, the condition of the fish changed slightly, and a faint odor appeared SJP6722AF2 one hundred 2 3 days after death, the remains of the larvae of the flies decomposed. After 5 days, the condition of the fish changed slightly, and the unpleasant odor disappeared.

To determine the effect of these microorganisms on the fermentation of food waste, 20 ml of the culture fluid of each of the 2 types of microorganisms was distributed in 20 liters of food waste, the water content of which was approximately 65%, and then mixed. Then the food waste was heated to a temperature of 40-50 ° C and maintained at the indicated temperature. Three days after microbial treatment, the intensity of the odor appeared was determined using sensory analysis and an odor intensity detector.

The results showed that when treating food waste with strains of the microorganisms SJP6728AF1 and SJP6722AF2, the freshness of these waste products did not change, and they were odorless (Table 3). This fact indicates that the microorganisms SJP6728AF1 and SJP6722AF2 are able to successfully prevent decomposition.

Table 3 Food waste fermentation results Microorganisms Deodorizing effect (%) Period (day) Sensory Analysis Results SJP6728AF1 one hundred 3 without smell SJP6722AF2 one hundred 3 without smell

In addition, to determine the ability of these microorganisms to prevent odor, 5 ml of the culture fluid of each of the 2 types of these microorganisms was introduced into the wastewater (BOD 100,000 ppm) obtained from the processing of food waste, and the change in odor intensity was determined using an odor intensity detector.

The results showed that when treating wastewater with strains of the microorganisms SJP6728AF1 and SJP6722AF2 90 minutes after the microbial treatment, the intensity of the unpleasant odor of the wastewater decreased by more than 90%, and even after 6 days after the microbial treatment there was no unpleasant odor (Table 4).

Table 4 The smell of food wastewater Microorganisms Odor elimination Time (min) Act Alcohol concentration (%) SJP6728AF1 90 90 After 90 minutes, the unpleasant odor disappeared, the smell of alcohol appeared 8 SJP6722AF2 90 90 After 90 minutes, the unpleasant odor disappeared, the smell of alcohol appeared 7.5

The distribution of 20-50 ml of the culture fluid of any of these 2 types of microorganisms (SJP6728AF1, SJP6722AF2) by food waste before and after food waste collection in food waste containers led to the fact that the unpleasant odor of wastewater was not produced not only in collection containers waste, but even in vehicles for waste collection and systems for preliminary wastewater treatment; the unpleasant odor of these wastes and the larvae of flies did not develop, even if food waste was not collected within 3-5 days (maximum period - 10 days).

1-3: Determination of antibacterial and antifungal activity

The antibacterial and antifungal activity of these types of microorganisms (SJP6728AF1, SJP6722AF2) in suppressing the development of pathogenic bacteria that infect plants was determined in the Plant Pathology Division of the Biology Department of the Korean National Institute of Agricultural Sciences and Technologies. Bacteria and fungi were seeded on DAS (Saburo agar) and cultured for 48 hours. Then the block was immersed in one of the culture fluids of these two types of microorganisms for 5 minutes and then introduced into the medium in which the cultivated bacteria and fungi were, and cultured at a temperature of 15 ° C in the dark for 24 hours; the diameter of the colonies formed by bacteria was measured in mm. The results showed that the microorganisms SJP6728AF1, SJP6722AF2 have high antibacterial and antifungal activity (Table 5 and Figure 2).

Table 5 Antibacterial and antifungal activity of microorganisms of the SJP group Bacteria Activity AF1 AF2 Agrobacterium vitis - - Clavibacter michiganensis subsp. Michiganensis + - Pectobacterium carotovorum subsp. Carotovorum - - Xanthomonas campestris pv. camestris - - Fungus Colletotrichum gloeosporides - + Fusarium oxysporum - - Phytophthora capsici - - Rhizoctonia solani + + Sclerotinia sclerotiorum + + Activity indicator: - none + weak ++ moderate +++ high

1-4: Identification of microorganisms

Microorganisms SJP6728AF1, SJP6729AF2 were identified at the Korean Center for the Cultivation of Microorganisms (KSSM), and as a result, it was found that 18S p-DNA of SJP6728AF1 species (SEQ ID No: 1) and SJP6729AF2 (SEQ ID No: 2) showed 97% homology with Sac exiguus. These microbial strains were deposited at the Korean Center for the Cultivation of Microorganisms (KSSM) (table 6).

Table 6 Name and deposit number of microorganisms of the SJP group Title Deposit number SJP6728AF1 Saccharomyces exiguous KSSM-10675P SJP6729AF2 Saccharomyces exiguous KCCM-10677P

Comparative Example 1: The ability to destroy larvae of flies and activity in the fermentation of food waste of similar microbial strains

Microbial strains most similar to the microorganisms proposed in accordance with the present invention were acquired or obtained from the Korean Collection of Agricultural Crops (CASS), the Korean Collection of Cultural Microorganisms (KSSM) and the Korean Collection of Typical Crops (CCTC). The presence of the obtained microbial strains of insecticidal activity in suppressing the development of larvae of flies, the ability to prevent the appearance of odors and fermentation activity during the fermentation of organic waste was determined in accordance with the above methods (Table 7 and Table 8).

Table 7 Insecticidal activity in suppressing the development of larvae of flies Similar microorganisms Insecticidal activity (%) Time of death (hour) Candida zeylanoides, Candida humilis 0 12 Lactobacillus casei, Lactobacillus brevis, Camobacterium maltaromaticum, Brevibacillus borstelensis 10 ~ 20 9 Paenibacillus sp., Paenibacillus lactis, Lactobacillus citreum 20 ~ 30 6

Table 8 Fermentation activity in the fermentation of food waste Similar microorganisms Fermentation (%) Fermentation period (days) Candida zeylanoides, Candida humilis, Kazachstania aerobia fifty 3 Camobacterium maltaromaticum, Brevibacillus borstelensis thirty 3 Lactobacillus casei, Lactobacillus brevis, Paenibacillus sp., Paenibacillus lactis, Lactobacillus citreum 10 3

As a result of the study of insecticidal activity in suppressing the development of larvae of flies, it was found that, when treated with microorganisms, Paenibacillus sp. the mortality rate was 30%, but already 10 hours after microbial treatment, intensive reproduction of larvae of flies took place. In addition, the ability of the obtained microorganisms to prevent odor was significantly weaker than the corresponding ability of any of the types of microbial strains (SJP6728AF1, SJP6729AF2) proposed according to the present invention.

Example 2. Analysis of composts subjected to fermentation under the action of microorganisms of the SJP group

Composts subjected to fermentation for 10 days and 30 days under the action of 17 types of microorganisms proposed in accordance with the present invention were not subjected to heat treatment. In addition, composts subjected to fermentation under these conditions were subjected to heat treatment at 70 ° C for 10 minutes. Then, the population density of each of these microorganisms in composts was determined using the dash plate method (Table 9).

The measurement results showed that in fermentable composts that were treated with the microorganisms proposed in accordance with the present invention, the populations of these microorganisms were 12-15 times higher than the corresponding number of microorganisms in the control group, and the population density of the fungi was relatively low. In addition, in compost fermented for 10 days using the microorganisms proposed in accordance with the present invention, the population density of the yeast was high compared with the population density of the yeast in the control group.

Table 9 Microorganism population density in compost samples (units: × 10 ⁶ CFU / g (CFU - colony forming unit = colony forming unit)) Samples Bacteria Fungus Yeast In the absence of heat treatment Heat treatment (70 ° C, 10 min) Compost treated with microorganisms proposed in accordance with the present invention (fermentation 10 days) 56.0 1,0 0,07 0.32 Compost treated with microorganisms proposed in accordance with the present invention (fermentation 30 days) 12.3 2,4 0 0 Regular compost 1,1 0.1 0.73 0

In addition, it was found that microorganisms found in composts treated with microorganisms proposed in accordance with the present invention mainly consisted of microorganisms of the genus Bacillus and yeast; microorganisms that can reduce odor intensity and have an insecticidal effect that inhibits the development of fly larvae were found in composts that were treated with the microorganisms of the invention; and microorganisms exhibiting antibacterial activity against pathogenic bacteria that infect plants, as well as microorganisms that promote plant growth, were found in composts that were treated with the microorganisms of the invention. This fact indicates that microorganisms that can reduce odor intensity can be used to treat food waste and manure obtained from livestock, and microorganisms that have an antibacterial effect against pathogenic bacteria that infect plants, promote plant growth and have insecticidal effects. , inhibiting the development of larvae of flies, can be used as a means of controlling diseases and the appearance of harmful insects.

Initially isolated and identified types of microorganisms SJP6728AF1, SJP6729AF2 were cultured in the same medium at 35 ° C for 3 days and the fermentation ability of these microorganisms in relation to the fermentation of organic waste and insecticidal activity in suppressing the development of fly larvae were determined. As a result, it was found that the use of a mixture of two microbial strains proposed in accordance with the present invention, leads to improved results compared with the results obtained using single microbial strains.

In addition, the properties of the microorganisms proposed in accordance with the present invention varied depending on the composition of the medium. In other words, when sowing and cultivating the two types of microorganisms proposed in accordance with the present invention in an environment prepared from rice bran alone, and then determining the insecticidal activity of these microorganisms in suppressing the development of fly larvae, SJP6728AF1 proved to be the most effective.

Example 3: Odor Ability

The ability of the species of microorganisms (SJP6728AF1 and SJP6729AF2), proposed in accordance with the present invention, to prevent odors was investigated at the Department of Environmental Studies and Earth Sciences at Sejong University. After the decay of fish and meat products, these types of microorganisms were sown in spoiled products. Then, the change in the intensity of the unpleasant odor of these fish and meat products was determined within 30 days after microbial processing using a smell intensity detector.

The results of the analysis showed that the intensity of the unpleasant odor of fish and meat products after microbial treatment decreased several thousand times over a period of time ranging from 1 hour to 1 day. The odor intensity decreased over time, and after 7 days the odor intensity decreased to 1/7 of the original value. In particular, the odor intensity of hydrogen sulfide decreased by 99.99%, which did not even detect trace concentrations of a source of unpleasant odor, and 30 days after this treatment an unpleasant odor reappeared. However, it can be noted that the microorganisms proposed in accordance with the present invention are able to effectively prevent odor, since most organic waste is disposed of within 2-3 days. In addition, since the microorganisms proposed in accordance with the present invention are able to prevent the appearance of odor and decomposition within 30 days, they came to the conclusion that they can be used as preservatives to preserve the freshness of fish, vegetables and similar products.

Example 4. Research feed for cattle, pigs and chickens Solid organic materials, such as rice bran, wheat bran and soybeans, were mixed with water to achieve a water content of 65-70%, and mixed until the water was absorbed uniformly with the indicated organic materials . The mixed materials were steam sterilized and then at least one microorganism selected from said microorganisms was sown on them. The resulting materials were cultured for 30-40 hours, dried and ground, thus preparing feed additives.

In accordance with another method, one or two of these microorganisms (SJP6728AF1, SJP6729AF2) proposed in accordance with the present invention, were cultured in a culture fluid, and then mixed with solid organic materials, such as rice bran, wheat bran and soybeans, preparing, thus way, feed additives for livestock.

According to another method, one or two microorganisms from (SJP6728AF1, SJP6729AF2) of the present invention were cultured in a culture fluid and dried, and then the dried microorganisms were mixed with solid organic substrates, for example rice bran, wheat bran and soybeans, thus preparing feed additives for livestock.

In the cattle manure of the control group that did not receive feed additives or water additives prepared as described above, corn was found which was used as cattle feed from the intestine in undigested form; however, in the manure of cattle that received feed additives, corn used as feed was not found (Figure 3). This observation indicates that the microorganisms of the SJP group, proposed in accordance with the present invention, contribute to digestion.

In addition, plants such as corn (maize) and Scutellaria baicalensis, rich in yellow pigments (xanthophyll, carotene, etc.), become more saturated yellow after fermentation. Thus, when adding a culture fluid containing microorganisms of the SJP group, proposed in accordance with the present invention, to the feed of the chickens, skin of the chickens, egg shells and egg yolks acquired a more saturated yellow color.

Example 5. Replacement of growth-promoting antibiotics in pig feed

The ability of the microorganisms of the present invention to replace antibiotics, stimulate growth, promote feed economy and prevent odors and flies has been confirmed by studies in pigs. Feed additives were prepared from 40% rice bran, 30% wheat bran and 30% a mixture of red pepper seeds, Scutellaria baicalensis, ginger, cinnamon and licorice, which were finely ground, sterilized and cultured with the microorganism SJP6728AF1. To check whether these microorganisms can replace antibiotics, these additives were included in pig feed. Pigs in the final stage of feeding (50.5 kg) were divided into three groups that differed in diet (four repetitions in one diet), and in order to reduce deviations in live weight, as well as the error caused by differences between males and females, the total number the pigs on which the experiment was conducted were divided into four groups (two groups of females and two groups of neutered males) depending on live weight and gender. The control group received antibiotics (55 ppm neomycin + 110 ppm terramycin). In addition, a control group was included in the test, the animals of which, instead of antibiotics, received a culture fluid containing microorganisms according to the invention, which was added to water at a concentration of 2.5%, then pigs were fed to check whether these microorganisms can replace antibiotics (table 10).

Table 10 Replacement of growth-promoting antibiotics with SJP microorganisms Weight gain (g) Feed intake (g) Feed Consumption ^A Remarks Antibiotic Control Group 840.9 1908.0 2.28 20 pigs (females and males) 4 repetitions Control group not receiving antibiotics 695.4 1830.0 2.61 20 pigs (females and males) 4 repetitions The group that received SJP microorganisms but did not receive antibiotics 818.8 1839.1 2.25 20 pigs (females and males) 4 repetitions ^a Feed efficiency = Feed intake / Weight gain

As a result of the experiment, it was found that the daily gain in live weight in the group receiving the supplement, on which the microorganisms of the SJP group proposed in accordance with the present invention were sown, without the use of antibiotics, was close to the gain in weight in the control group, to which antibiotics were added, and the feed consumption efficiency indicator of 2.25 in the first group was similar to the efficiency indicator in the control group, to the feed of which antibiotics were added. These indicators suggest that the microorganisms proposed in accordance with the present invention, can be effectively used to replace antibiotics.

In addition, it was found out the effect of the microorganisms of the SJP group, proposed in accordance with the present invention, on the number of bacteria in the manure and the smell. Livestock manure was collected before it hit the soil, and the total number of bacteria, the amount of E. coli, and the number of lactic acid bacteria in the collected manure were determined using dash plates. The amount of toxic gas produced was measured by determining the ammonia and hydrogen sulfide content using a smell analyzer, and the data was subjected to analysis of variance using ANOVA SAS software. The confidence criterion between the groups was determined using the new multiple rank criteria of Duncan (Steel and Torrie), the confidence level was 95% (Table 11).

As a result of the analysis, it was found that if pigs received a culture liquid of microorganisms of the SJP group, the total number of bacteria in the intestines of pigs did not change, but the number of harmful E. coli bacteria was significantly reduced. In addition, the results of the analysis of toxic gases showed that in cases where feed additives were treated with the microorganisms proposed in accordance with the present invention, the emission of ammonia and hydrogen sulfide decreased in pig manure gases.

Table 11 The amount of bacteria and harmful gases released by manure after the addition of microorganisms of the SJP group Treatment T1 (feed supplemented with antibiotics) T2 (feed without antibiotics) T3 (addition of SJP-microorganisms without antibiotics) Minimum significant difference (0.05) Bacteria count General 22.3 × 10 ⁶ 35.2 × 10 ⁶ 33.1 × 10 ⁶ Insignificantly quantity bacteria E.Coli 37.2 × 10 ⁴ 32.1 × 10 ⁴ 9.3 × 10 ⁴ 22.2 Harmful gas (ppm) Ammonia 1.4 1.8 0.3 0.8 Hydrogen sulfide 49.0 31.5 0.1 22.0

Example 6: Replacement of Growth Stimulating Antibiotics in Chicken Feed

The effect of feed additives containing the microorganism SJP6728AF1 on the productivity of chickens was determined. Two hundred seventy chickens were divided into 3 groups that differed in diet (3 repetitions in one diet), as follows: a control group, in the feed of which was injected a solution of antibiotics (0.05% virginiamycin and 0.03% anti-coccidia (anticoccidium)) , and groups that received feed additives at a concentration of 0.5% and 1.0%, fermented using a culture fluid of microorganisms of the SJP group (SJP6728AF1), proposed in accordance with the present invention. To determine the productivity of chickens in these groups were grown for 5 weeks (table 12).

In addition, we studied the mortality rate and growth rate, based on the number of chickens that died during the growing period within 5 weeks (Table 13), examined the intestinal microorganisms of the chickens (Table 14), and also unpleasant smell of droppings from these chickens was determined using a smell intensity detector (Table 15).

Table 12 The effect of feed additives containing microorganisms of the SJP group on the productivity of chickens Antibiotic Control Group 0.5% feed supplement with microorganisms SJP 1.0% SJP Microbial Feed Supplement Initial weight (g / amount) 46.1 46.8 46.7 Final weight (g / amount) 1,507 1,537 1,582 Weight gain (g / amount) 1,461 1,490 1,535 Feed intake (g / amount) 2,344 2,300 2,376 Feed costs per unit ^a 1,61 1.55 1.55 ^a Feed cost per unit of production = Feed intake / Weight gain

Table 13 Mortality rate and chick growth rate Antibiotic Control Group 0.5% feed supplement with microorganisms SJP 1.0% SJP Microbial Feed Supplement Mortality (%) 1,1 1,2 0 Growth rate (%) 98.9 98.3 one hundred

Table 14 The number of intestinal microorganisms (5 weeks) Antibiotic Control Group 0.5% feed supplement with microorganisms SJP 1.0% SJP Microbial Feed Supplement lg (KOE / g) Total amount 8,122 7,797 7,924 E.coli 7,350 7,022 6,579 Lactobacillus sp. 8,322 8,463 8,717

Table 15 Smells of droppings of chickens Antibiotic Control Group 0.5% feed supplement with microorganisms SJP 1.0% SJP Microbial Feed Supplement Ammonia (ppm) 2.1 0.14 0.18 Hydrogen sulfide (parts per million) 78.5 0.23 0.16

As a result, it was found that in the groups that received the microorganisms of the SJP group proposed in accordance with the present invention, a high level of productivity, low mortality, reduced feed intake, reduced odor intensity were observed compared with the performance of the group in which the antibiotics were used. Then the test samples of pork and chicken were cooked in clean water and 50 people were given a try. As a result, all 50 people indicated that the meat of animals and poultry treated with the additives of the present invention is soft, has a less characteristic odor and good taste, compared to meat of animals and poultry grown by traditional methods. Accordingly, the addition of SJP group microorganisms to the feed of the present invention allows the production of environmentally friendly livestock products without the use of antibiotics.

Example 7: Feed Additives Fermented with Chinese Herbs

The microorganisms of the SJP group proposed in accordance with the present invention survived after the use of natural insecticides obtained from toxic plants, and therefore, the microorganisms proposed in accordance with the present invention were studied to determine the ability of these microorganisms to withstand the effects of toxic substances contained in ginkgo leaves and Chinese herbs. First, 200 g of ginkgo leaves were extracted in 1.5 liters of hot water, and the culture liquids of the indicated types of microorganisms of the SJP group of the invention were introduced into the obtained extracts. The obtained extracts, together with the extracts of the control group, into which the microorganisms proposed in accordance with the present invention did not contribute, were placed in a heating cabinet at a temperature of 40 ° C and subjected to fermentation for 24 hours. Then it was found out which group of extracts produced gas - experimental or control. The results showed that in the control group gas is not produced, but is produced in the group treated with microorganisms of the SJP group, proposed in accordance with the present invention.

In all extracts that were treated with these types of microorganisms, gas was not produced for 7 days, and thus, the experiment on the fermentation of extracts was considered complete. To study the ability of microorganisms according to the invention to withstand toxic effects, the toxicity test in the extracts was carried out using sensory analysis, tasting the extracts. The results of the analysis showed that the extracts subjected to fermentation under the action of microorganisms of the SJP group, proposed in accordance with the present invention, gave a pleasant feeling without causing rejection. At the same time, the extracts, which were not subjected to fermentation under the action of these microorganisms, caused a pungent sensation, vomiting, had a sharp taste and an unpleasant toxic smell. Therefore, by treating the leaves of Ginkgo or Chinese herbs with SJP microorganisms of the present invention, the toxicity of both the Ginkgo leaves and Chinese herbs can be reduced.

It has been suggested that if Ginkgo leaves are fermented and used as feed additives for pigs, poultry and cattle, the therapeutic component of these Ginkgo leaves can thus be used. In this regard, ginkgo leaves were fermented as follows. Each of these two types of microorganisms of the SJP group was added to the ginkgo leaves and fermented, dried and ground, thus preparing compositions of fermented ginkgo leaves. Sophora flavescens, red pepper seeds, licorice, cinnamon and Scutellaria baicalensis were diluted in equal amounts and each of the types of microorganisms according to the invention was introduced into the resulting mixture. Then the plants were placed in a heating cabinet and kept at a temperature of 40 ° C together with the plants of the control group into which the microorganisms of the present invention were not introduced, and then fermented for 24 hours, thus preparing fermented compositions of Chinese herbs.

The culture fluid of each of the SJP group microorganisms of the present invention, as well as a Chinese herb feed supplement containing a fermented Chinese herb composition and a ginkgo composition fermented with an SJP group microorganism culture liquid were added to the feed at a concentration of 1%. This feed was given to chickens, and the average body weight at the beginning of fattening was measured, as well as the average gain in live weight after 8 days.

The results showed that the live weight gain in the control group, in which feeds containing only the culture fluid of the indicated microorganisms of the SJP group were used, was about 400 g, and the live weight gain in the group that received the feed supplement from Chinese herbs fermented with the culture liquid of the microorganisms of the group The SJPs of the present invention were approximately 600 g. In addition, odors from manure obtained from all livestock groups in which the tests were carried out were not felt. from a distance of 2 m, and the larvae of flies did not essentially breed in them (50-100%) (Table 16).

Therefore, it can be noted that the addition of a food additive obtained by fermentation of Ginkgo leaves and Chinese herbs to the chickens with the culture fluid of the indicated microorganisms of the SJP group was more conducive to the growth of chickens than the addition of the SJP microorganisms proposed in accordance with the present invention.

Table 16 SJP group microorganisms and feed additives obtained by fermentation of Chinese herbs with SJP group microorganism culture culture stimulating growth, preventing the appearance of odors and the development of fly larvae SJP Microorganism Culture Fluid (%) Chinese Herb Feed Additive (%) Starting weight (g) Final weight (g) Bad smell Larvae of flies SJP6728AF1 2 0 1410 1802 no no SJP6729AF2 2 0 1415 1797 no no

Example 8. The ability to prevent decomposition of organic substances

To study the ability of 2 types of microorganisms of the SJP group, proposed in accordance with the present invention, to prevent the decomposition of organic material, bean curd was immersed in water, each of these microorganisms of the SJP group was introduced and left at a temperature of 25-30 ° C. In the control group, the appearance of odor was noted after 24 hours, and in all groups treated with the indicated microorganisms SJP, odors were not felt for up to 3 days. After 5 days, a slight smell appeared in the groups treated with yeast, and after 7 days this smell became strong.

The specified bean curd was extracted from water and its smell and tissues were examined. As a result of the analysis, it was possible to notice that a smell appeared on the surface of the bean curd, however, its inside remained unaffected, and the tissue and density of the bean curd remained the same as in the first stage.

In addition, each of the types of microorganisms of the SJP group proposed in accordance with the present invention was introduced into the mackerel samples, left at room temperature and the odors that appeared were examined. After 1 day, unpleasant odors appeared in the control group. After 7 days in the control group, larvae of flies formed. 7 days after microbial treatment, all groups that were treated with two types of yeast (SJP6728AF1 and SJP6729AF2) of the SJP microorganism group began to smell. However, in groups that were treated with the yeast of the SJP group of the present invention, larvae did not form even after 15 days. In the control group, which included salted mackerel, a certain odor appeared after 15 days.

Soybeans were immersed in water for 2 hours, then treated with the culture fluid of each of the types of microorganisms of the SJP group, proposed in accordance with the present invention. The treated groups and the control group were left at room temperature of 20-25 ° C. 5 days after the start of the tests, mold began to form in the control group and an odor appeared. And in groups that were treated with SJP group yeast (SJP6728AF1, SJP6729AF2), the initial state of the beans remained for 42 days, and then the soybeans slowly turned brown and blackened after 60 days.

In addition, soybeans were immersed in water for 10 minutes so that they were saturated with water. Then, a powder feed additive prepared in accordance with the method described in Example 4 using SJP group microorganism yeast according to the present invention was added to soybeans at a ratio of 1:10 and left for some time. As a result of the test, these soybeans retained their original state even after 3 months after processing. These results suggest that the microorganisms of the SJP group, proposed in accordance with the present invention, can be used as preservatives for the preservation of crops, fruits, vegetables, fish and shellfish.

Example 9. Germination test of bean sprouts

The culture fluids of each of the two types of microorganisms of the SJP group proposed in accordance with the present invention were diluted with water, which was then watered with bean sprouts, or the culture fluid of each of these types of microorganisms of the SJP group was watered with bean sprouts 2-3 times a day for a period not corresponding watering time. As a result of the test, it was found that in all experimental groups, the treatment with the culture fluid of the indicated microorganisms of the SJP group facilitated the growth of bean sprouts, which was not accompanied by decomposition.

Example 10. Fermentation of soybeans, crops and beef bone broth and cheese

Soybeans were steamed and treated with each of the microorganisms SJP6728AF1 and SJP6729AF2 of the invention and were fermented for 30 hours. Then, the fermented soybeans were dried and finely ground, thus preparing an enzymatic food supplement. Then, 50 people over 50 were selected, who were offered to try food from soybeans with the addition of an enzymatic food supplement.

The test results showed that soybeans fermented by microorganisms SJP6728AF1 and SJP6729AF2 had a smack and smell of nuts, reminiscent of the taste of roasted soy flour, and most of the participants in the experiment noted that they did not feel unpleasant odors during gas production and excretion when ingested with fermented within 30 days; in addition, these soybeans had an excellent effect on digestion and recovery from overwork (Table 17).

Table 17 The results of the eating of soybeans fermented by microorganisms of the SJP group Digestion Unpleasant smell of gases Bad smell of excrement Elimination of congestion in the intestines Fatigue Recovery Tonic effect Diet one hundred% 80% 70% 90% 90% 60% thirty%

In addition, crops, such as unpolished rice, barley, wheat, beans and sesame, were mixed with each other in the same ratio, steamed, and each of the microorganisms SJP6728AF1 and SJP6729AF2 were added. Then the mixture was fermented at 35-40 ° C for 2 days, kneaded and prepared enzymatic pills. When taking these pills by the people who participated in the test, they noted an action that promotes digestion, relieves congestion in the intestines and prevents the formation of odors.

Each type of culture fluid of the SJP group of microorganisms of the present invention was introduced into the beef bone broth prepared by boiling beef bones, for example legs, in hot water, and fermented for 2 days. As a result of these actions, the characteristic smell of beef bone broth disappeared, and the specified broth was transparent.

One or more microorganisms were introduced into sterilized milk, which were selected from 2 types of microorganisms according to the invention, and then fermented for 12 hours. After coagulation of pure white cheese, it was dehydrated and tasted. The test results showed that the cheese had an acidic taste and smack of nut, characteristic of microbial fermentation, and had an action that promotes digestion, and the ability to prevent odors arising from excretion. Also, the cheese was kept in a heating cabinet at a temperature of 40 ° C, and after 2 days, yeast propagation was observed, but the taste of the cheese did not change. In the traditional method of preparing cheese, problems arise associated with the formation of an intense unpleasant odor and a significant duration of fermentation; however, cheese subjected to fermentation using microorganisms of the SJP group, proposed in accordance with the present invention, did not have an unpleasant odor and taste of solidified fat even during ingestion after coagulation. In addition, the cheese obtained using the microorganisms proposed in accordance with the present invention, had a smack of nut.

Example 11. Cooking bean curd

The temperature of the bean extract obtained by steaming bean juice and removing clots of bean curd was brought to 40.5 ° C, and the culture liquid of each of the species SJP6728AF1 and SJP6729AF2 was introduced into the extract. Next, the bean extract was fermented at 40 ° C for 12 hours, and soft bean curd was prepared from the indicated extract. In accordance with the traditional method of dehydrating bean curd, soft bean curd was placed in a bag and dehydrated for 60 hours under an oppression of approximately 10 kg, thus preparing bean curd.

The bean curd prepared in this way was tasted and it was found that the specified bean curd had the same taste as the bean curd prepared in the traditional way, but with a fermented milk flavor indicating fermentation.

5 liters of bean extract was added to 5 liters of raw milk, and the microorganisms of the SJP group of the present invention were introduced into the resulting mixture and fermented for 24 hours, thereby preparing a fermented semi-solid product consisting of a mixture of cheese / bean curd.

Chocolate was added to the bean extract, the mixture was fermented and chocolate bean curd was obtained without fermented milk flavor. Coniferous extract was added to raw milk, the resulting mixture was fermented and a cheese with aroma of coniferous extract was obtained. In addition, salt and a peach drink were added to the bean extract, the resulting mixture was fermented, and a product with a peach flavor and no sour-milk flavor was obtained. Similarly, as a food raw material having the ability to harmonize the taste and aroma of the specified bean curd and cheese, you can use wormwood and green tea and, thus, the microorganisms proposed in accordance with the present invention can have a wide scope.

Bean curd treated with microorganisms of the SJP group proposed in accordance with the present invention, as well as bean curd prepared in the traditional way, was immersed in water and kept in a heating cabinet at a temperature of 40 ° C, after which the degree of spoilage of these types of curd was investigated. As a result of the test, it was found that the smell characteristic of spoiled bean curd appeared in bean curd, prepared in the traditional way, after 24 hours. However, bean curd, which was treated with the proposed microorganisms of the SJP group, did not deteriorate even after 5 days, and the surface of such curd was covered with growing yeast. In this regard, it was assumed that the action of microorganisms of the SJP group proposed in accordance with the present invention, preventing decomposition, will last at least 10 days. In addition, when storing bean curd or cheese, which was treated with SJP group microorganisms, in the refrigerator, unpleasant odors in the refrigerator disappeared.

Example 12. Fermentation of garlic

In order to determine the fermentation ability of the microorganisms of the SJP group, proposed in accordance with the present invention, 5 kg of garlic was added to 30 liters of water, heated to 130 ° C, and then cooled to 30 ° C. The culture fluid of each of the species SJP6728AF1 and SJP6729AF2 was introduced into the obtained garlic solution and left at room temperature for 30 days. As a result of the test, it was found that with such fermentation of garlic, the smell does not occur.

Solid garlic was steamed and each culture fluid SJP6728AF1 and SJP6729AF2 were introduced. Then the garlic was fermented at a temperature of 35-40 ° C for 2 days and dried for 2 days, and then the fermentation and drying was repeated three times. As a result, after the first fermentation, the garlic turned red and turned black after the second and third fermentation (Figure 4). In black garlic, a decrease in the characteristic garlic smell or acute taste of allicin was noted, suggesting that the fermented garlic enzyme could be easily administered to patients and effectively used in the treatment of cancer.

Example 13: Ginseng Fermentation

In 300 g of ginseng powder obtained by drying and grinding six-year-old fresh ginseng, the culture liquid of each of the microorganisms of the SJP group proposed in accordance with the present invention was introduced and fermented at a temperature of 35-40 ° C for 10 days. The fermented ginseng was steamed and the components of the obtained fermented ginseng were determined by HPLC (high pressure liquid chromatography).

The content of crude saponin in the control group was 5.12% (mass.) And the content of Rb1 in the control group was 0.037% (masses), while the content of crude saponin in the fermented ginseng, into which the culture liquid of microorganisms of the SJP group proposed in accordance with the present invention was introduced , amounted to 5% (mass.) and the content of Rb1 in the specified ginseng was 0.538% (mass.) (table 18). Table 19 presents the results of determining the water content in fresh ginseng before and after treatment with the culture fluid of the SJP group of microorganisms of the present invention, and Table 25 shows the results of the analysis of fresh ginseng using HPLC.

Table 18 Components of Ginseng Fermented with Microorganisms of the SJP Group Test object Content (wt.%) Raw Saponin 5,000 Gensenoside (Gensenoside) Rh2 - Rh1 0.538 Rg2 1,000 Rg3 1,769 Rg1 11,212 Rf 2,338 Re 2,044 Rd - Rc + rb2 7,935 Rb1 14,743

Table 19 Fresh Ginseng Water Content Before treatment with SJP microorganism culture fluid (g) After treatment with SJP microorganism culture fluid (g) Water content (%) Top 0.635 0.165 74.0 Main root 9,592 2,999 68.7 Spine 4,046 1,268 68.7

Table 20 Fresh Ginseng Analysis Results by HPLC Ethanol extract, (g) Crude saponin (%) All saponin (%) Rb1 / rg1 PD / PT Ginsenoside (mass.) Rb1 Rb2 Rc Rd Re Rf Rg Whole 5,071 1,200 0.210 1,290 1,722 0,037 0,043 0,034 0.019 0,044 0.005 0,029 Top 0.149 1,888 0.218 1,309 1,526 0,047 0,043 0,030 0.012 0,045 0.005 0,036 Main root 3,423 0.737 0,055 0.929 0.964 0.010 0.007 0.007 0.002 0.012 0.004 0.011 Spine 1,192 1,477 0.296 2,737 2,325 0.059 0,068 0,050 0,030 0,063 0.004 0,022

The data presented suggest that when fermenting fresh ginseng, into which the microorganisms of the SJP group proposed in accordance with the present invention have been introduced, it is possible to prepare twice as many red ginseng extracts as compared to the traditional method for preparing red ginseng extracts. In particular, even the shallow root of fresh ginseng fermented with the culture fluid of said microorganisms SJP6728AF1 or SJP6729AF2 can be converted to red ginseng, as shown in FIG. 5.

Example 14: Preparation of a drink from rice bran and fermentation of animal extract and fruit juice

The culture fluid of each of the microorganisms SJP6728AF1 and SJP6729AF2 was introduced into the extract obtained by extraction of rice bran at 121 ° C and fermented for 48 hours. Then the extract was sterilized and sugar was added to it to a content of 11.5-12.5%, so that the obtained extract had a sweet and sour taste and smell characteristic of microorganisms of the SJP group, that is, there was no need to add other flavors. However, fermentation of this extract with the addition of fragrant plants, such as needles, peppermint, fragrant herbs, lemon and green tea, made it possible to prepare yeast-based drinks with different flavors, and after extracting the yeast and cleaning by centrifugation, it was possible to prepare fermented drinks with unchanged tasteful.

In addition, 8 kg of freshwater eels, soft-skinned turtles, crucian carp, deer fish and snake fish were mixed with 500 g of licorice root, and this mixture was extracted, microorganisms SJP6728AF1 were added to it, fermented for 2 days, and then sterilized at high temperature by preparing a food product in this way. Digested food had the ability to restore energy.

Commercially available drinks made from oranges, pears, peaches, apples, carrots, tomatoes, pomegranates and grapes were purchased on the market, and sugar content and pH were determined in these drinks. The measurement results showed that the sugar content in the drinks was 11.5-12.5%), and the pH value was 3.3-3.8. Each of the microorganisms SJP6728AF1 and SJP6729AF2 was introduced into commercially available drinks and placed in a fermentation apparatus at a temperature of 35-40 ° C. 24 hours after the start of fermentation, the pH and sugar content of the obtained fermented drinks were determined, and as a result, it was found that the acidity (pH) was 3.3-3.8, i.e. was equal to the acidity (pH) of non-fermented drinks, and the sugar content in drinks decreased by about 1-1.5%, and amounted to 10-11.5%. Then, the fermented drinks were subjected to further fermentation for 24 hours, and the sugar content and pH value of the drinks were again determined; the results showed that the pH did not change, but there was a further decrease in sugar content by approximately 2-3%. In addition, the drinks that were subjected to further fermentation had a smell of alcohol and a stronger acidic taste compared with the taste of drinks that were fermented only for 24 hours. Fermented drinks were sterilized by heating, sugar was added to them until a sugar content of 11.5-12.5% was reached, and tasted. As a result, fruit drinks with a stronger fruity aroma were prepared compared to drinks that were not subjected to fermentation, and, in addition, the resulting drinks had a sweet and sour taste.

Example 15. Fermentation of Chinese herbal material

To determine whether the bitter taste of Chinese herbs will change during fermentation using the SJP group microorganisms of the present invention, 500 g of Phellinus liteus is added to 15 liters of water and subjected to hot water extraction. Each of the strains SJP6728AF1 and SJP6729AF2 was introduced into the obtained extract and placed in a fermentation apparatus at a temperature of 35-40 ° C. 24 hours after the start of fermentation, the obtained extract was examined. As a result, a large amount of gas was detected, indicating continued fermentation of the extract. After 2 days after the start of fermentation, the taste of the fermented extract was compared with the taste of the extract in the control group, in which the indicated microorganisms of the SJP group were not introduced, and it was found that in the extract which was treated with the microorganisms of the SJP group, a bitter taste was not felt in contrast to the control group, where the bitter aftertaste persisted.

In addition, the culture fluid of each of the microorganisms SJP6728AF1 and SJP6729AF2 was introduced into Chinese herbs that have a skin moisturizing effect, such as Cnidium officinale, Angelica gigas Nakai and Liriope platyphylla, as well as animal protein obtained, for example, from acne, and the resulting mixtures were fermented . Then, cosmetic materials, for example ceramic powder, were added to the fermented product, and the face was massaged with the resulting mixture for one week. As a result of the procedure, the skin of the face became soft, light, and wrinkles were reduced.

Chinese herbs for the treatment of skin diseases such as Sophora flavescens, Torilis japonica and Scutellariae baicalensis were treated with the culture fluid of each of the microorganisms SJP6728AF1 and SJP6729AF2 and fermented. Then we studied the effect of these herbs in the treatment of fungal diseases of the foot and found that after 2-3 times the use of these herbs, fungal diseases of the foot were completely cured and did not recur within 5 months.

Chinese herbs, for example Scutellariae baicalensis, were treated with the culture fluid of each of the microorganisms SJP6728AF1 and SJP6729AF2 and fermented, thus preparing a fermented solution. When using the fermented solution as bath water, not only fungal diseases of the foot were cured, but also other skin diseases, including atopic diseases.

In addition, Chinese herbs, such as Pueraria lobata and Pueraria flos, were treated with the culture fluid of each of the microorganisms SJP6728AF1 and SJP6729AF2 and fermented, making drinks in this way. Reception of the drinks contributed to the removal of the hangover syndrome. The culture fluid of each of the microorganisms SJP6728AF1 and SJP6729AF2 was introduced into Chrysanthemum indicum and fermented, making drinks in this way. After assimilation, drinks prepared on the basis of Chrysanthemum indicum helped to relieve headaches, as well as stabilize blood pressure. The extract obtained by adding 6 kg of Pueraria lobata to 25 liters of water and extracting with hot water was treated with the culture liquid of each of the microorganisms SJP6728AF1 and SJP6729AF2, fermented for 5 days and the sugar content in the indicated extract was determined. The resulting sugar content was 5%. Then the sugar content was adjusted to 10% by adding sugar, and after assimilation, this extract turned out to be an effective way to get rid of a hangover syndrome.

Dry raw materials obtained from the three-year-old Platycodon grandiflorum plant were steamed, treated with the culture liquid of each of the microorganisms SJP6728AF1 and SJP6729AF2 and fermented for 2 days; as a result, the toxic effects of Platycodon grandiflorum disappeared. After three times fermentation and three times drying, Platycodon grandiflorum turned black. The disadvantage of Platycodon grandiflorum is that it is difficult to digest, while black Platycodon grandiflorum is well absorbed in the intestine.

Example 18: Method for the fermentation of liquid organic material adsorbed on solid organic material

300 g of Saururus chinesis and Houttuynia cordata were added to 3 liters of water, shaken for 2 hours, and the resulting product was dehydrated to obtain a liquid organic material containing Saururus chinesis. Soybeans were immersed in liquid organic material prepared as described above for 4 hours, whereby the beans adsorbed approximately 95% of the liquid organic material. The resulting material was steamed, treated with the culture fluid of the microorganism SJP6728AF1, and fermented at 30 ° C. for 48 hours. The fermented material was dried and crushed, thereby preparing the fermented composition. The fermented composition had a low molecular weight because microorganisms destroyed the polymer constituents of Saururus chinesis. Thus, the advantages of the fermentable composition were to increase its digestibility and to assimilate the nutrients contained in the soybeans fermented by microorganisms.

Also, 300 g of fresh ginseng was added to 3 liters of water and subjected to hot water extraction, thereby obtaining 2 liters of liquid organic material containing fresh ginseng.

Black beans were immersed in liquid organic material containing fresh ginseng for 2 hours, whereby the beans adsorbed approximately 90% of said liquid organic material. The resulting material was steamed, treated with the culture liquid of the microorganism SJP6729AF2, fermented at 40 ° C for 48 hours, and then dried, thereby preparing a fermentable composition. After assimilation of the obtained fermented composition, fermented ginseng showed its properties and, at the same time, the absorption of the low molecular weight component of soybeans took place.

1 liter of cereal powder obtained by grinding soybeans, unpolished rice, Phaseolus radiatus and barley was mixed with 0.5 liter of Chinese herbaceous plant extract Scutellaria baicalensis and mixed to obtain a semi-solid organic material. The resulting semi-solid organic material was steam sterilized, treated with the culture liquid of the microorganism SJP6729AF2, and then fermented at a temperature of 30-40 ° C for 60 hours, thereby preparing a fermented composition. Extract of the Chinese plant Scutellaria baicalensis is a herbal remedy that alleviates the condition of spillage of bile, which is caused by moist heat, and also activates the liver and gall bladder, and has an antimicrobial effect that slows the growth of Pseudomonas aeruginosa, Shigella sp., E. coli, Bordetella pertussis, cutaneous fungus and similar bacteria. Thus, plants that did not have a bactericidal effect underwent complete fermentation for 48 hours, and after adding Scutellaria baicalensis to them, the fermentation time was increased by another 12 hours.

Black beans and black sesame were immersed in ShiQuanDaBuTang (hot extract of ginseng, Atractylodes japonica root, White poria cocos (Schw.) Wlof., Liquorice root, dried root Rehmannia glutinosa Liboschitz var. Purpurea Makino, Paeonia jidigasinica gapinica giaponica giaponica giardica Astragalus membranaceus, Cinnamomum cassia Blume bark, dates and ginger) and were steamed to prepare a semi-solid organic substrate. The obtained semi-solid organic material was treated with the culture fluid of the microorganism SJP6728AF1 and fermented for 3 days, thereby preparing a fermented composition. The fermented composition obtained by introducing into the ShiQuanDaBuTang the culture fluid of the microorganism SJP6728AF1 and subsequent fermentation of the product treated with the microorganisms had an increased activity compared to the ShiQuanDaBuTang, taken as a traditional extract obtained by extraction in hot water.

INDUSTRIAL APPLICABILITY

As described in detail above, the new microorganisms according to the present invention capable of eliminating the smell of organic waste are capable of preventing the occurrence and eliminating the smell of organic waste, as well as preventing decomposition of organic waste, thereby improving the environment. In addition, the microorganisms proposed in accordance with the present invention, have insecticidal effects on harmful insects and antifungal effects on pathogenic bacteria that infect plants, and can be used as feed additives and substitutes for antibiotics, and, in addition, these microorganisms are effective in the preparation fermented foods.

Although the present invention has been described in detail with reference to specific features, those skilled in the art should understand that the present description relates only to a preferred embodiment and does not limit the scope of the present invention. Thus, the main scope of the present invention is defined by the attached claims and their equivalents.

Claims (13)

1. The strain Saccharomyces exiguous SJP6728AF1 (KCCM-10675P) used for the production of bactericides, insecticides, microbial preparations intended for the fermentation of organic waste, preparations intended to prevent the appearance or elimination of the unpleasant odor of organic waste, for the production of preservatives, feed additives, fermented food products. 2. The strain Saccharomyces exiguous SJP6729AF2 (KSSM-10677P) used for the production of bactericidal preparations, insecticides, microbial preparations intended for the fermentation of organic waste, preparations designed to prevent the appearance or elimination of the unpleasant odor of organic waste, for the production of preservatives, feed additives, fermented food products. 3. A microbial preparation for the fermentation of organic waste, which contains one or more microorganisms selected from the group consisting of: Saccharomyces exiguous SJP6728AF1 (KCCM-10675P), Saccharomyces exiguous SJP6729AF2 (KCCM-10677P), as well as a filler which is water , culture solution or culture medium. 4. The drug is used to prevent the appearance of an unpleasant odor or the unpleasant odor of organic waste, which contains one or more microorganisms selected from the group consisting of: Saccharomyces exiguous SJP6728AF1 (KCCM-10675P), Saccharomyces exiguous SJP6729AF2 (KCCM-10677P), a also a filler which is water, culture solution or culture medium. 5. An insecticide that contains one or more microorganisms selected from the group consisting of: Saccharomyces exiguous SJP6728AF1 (KCCM-10675P), Saccharomyces exiguous SJP6729AF2 (KCCM-10677P). 6. A bactericidal preparation that contains one or more microorganisms selected from the group consisting of: Saccharomyces exiguous SJP6728AF1 (KCCM-10675P), Saccharomyces exiguous SJP6729AF2 (KCCM-10677P), as well as an excipient that is water, culture solution or culture Wednesday 7. A preservative that contains one or more microorganisms selected from the group consisting of: Saccharomyces exiguous SJP6728AF1 (KCCM-10675P), Saccharomyces exiguous SJP6729AF2 (KCCM-10677P). 8. A feed additive that contains one or more microorganisms selected from the group consisting of: Saccharomyces exiguous SJP6728AF1 (KCCM-10675P), Saccharomyces exiguous SJP6729AF2 (KCCM-10677P). 9. A method of preparing fermented food products, which includes fermentation (fermentation) of products under the action of one or more microorganisms selected from the group consisting of: Saccharomyces exiguous SJP6728AF1 (KCCM-10675P), Saccharomyces exiguous SJP6729AF2 (KCCM-10677P). 10. Fermented food products prepared by the method of claim 9, which contain one or more microorganisms selected from the group consisting of: Saccharomyces exiguous SJP6728AF1 (KCCM-10675P), Saccharomyces exiguous SJP6729AF2 (KCCM-10677P).
Priority on points: 10/22/2005 according to claims 1-8; 11/01/2005 according to claim 4; 10/10/2006 according to claims 9, 10.

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