JPS5849149B2 - Continuous fermentation method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a continuous fermentation method that is advantageous when producing fermented feed from bagasse (sugar cane residue) containing molasses or similar raw materials.

Fig. 1 shows a conventional fermentation silo, and conventional continuous fermentation is carried out using a single fermentation silo 1, in which raw materials 2 such as bagasse containing molasses are inputted by a conveyor 3 for specific fermentation. Bacteria and bacteria are introduced from the upper part of the silo 1, while ventilation is constantly continued from the lower part via an air dispersion mechanism 4, and after a certain fermentation time has elapsed, they are taken out from the lower part via a take-out conveyor 5.

The air dispersion mechanism 4 is provided in the lower part of the silo 1, and outside air taken in through the air intake port 6 is supplied through the control and blower chamber 1.

By the way, since it is necessary to constantly supply oxygen for the growth of aerobic microorganisms, the air dispersion mechanism 4 constantly supplies oxygen.

The optimum temperature for microbial fermentation is around 25-50℃.
High temperature exhibits a bactericidal effect on microorganisms.

However, microorganisms generate heat through fermentation, and this fermentation heat flows into the silo 1 and rises from the bottom of the silo 1 to the top together with the air supplied from the air distribution mechanism 4. Therefore, a heat retention zone A is formed in the upper part of the silo.

In this heat retention zone A, the temperature reaches as high as 75 to 80°C, which exhibits a sterilizing effect on microorganisms as described above, and is therefore unsuitable from the viewpoint of microbial growth.

Therefore, no matter how you adjust the amount of air supplied from the air distribution mechanism 4, uneven fermentation will occur due to the temperature difference between the upper and lower parts of the silo 1, and only the lower part is suitable for microbial fermentation, while the upper part is suitable for fermentation. It has become meaningless.

Figure 6 shows this in a graph.As is clear from this graph, when one fermentation silo is used, the optimal fermentation zone B is narrow, so the fermentation process occurs immediately after raw materials are input and when the raw materials are placed at the bottom of the silo. Only the period after reaching the point contributes to fermentation, and during that time C is wasted time.

As described above, in the conventional fermentation method, there was a limit to the ability to increase the aeration rate to improve the growth rate of microorganisms, and the method of the present invention improves these points and at the same time improves the efficiency of the entire fermentation process. It measures improvement.

In the present invention, a fermentation promotion process for propagating microorganisms and a ripening process for thoroughly conserving raw materials are performed in separate silos, and the raw materials are stirred from the fermentation promotion silo to the ripening silo. ＼It is characterized by the fact that it is transported,
Examples thereof will be described below based on the drawings.

? 2, 8 is a raw material fermentation promotion silo, 9 is a ripening silo, and between both silos 8 and 9, there is a transfer device 10 for stirring and transferring the raw material from the fermentation promotion silo 8 to the ripening silo 9. -b″-located.

Figures 3 to 5 show the fermentation promotion silo, and this silo 8
has a hollow conical air distributor 11 projecting on the axis.

This distributor 11 has a large number of air blowing holes 12 over the entire area of its conical wall, and the inside thereof communicates with an air supply pipe 13 through a button at the bottom.

On the other hand, inside the silo 8, slit plates 16 are arranged at equal angles between the silo side plate 14 and the silo side plate 14 to form a discharge path 15 for air and CO.

That is, the slit plate 16 is provided at a predetermined portion or more of the silo side plate 14, and when both ends thereof are fixed on the inner peripheral surface of the silo side plate 14, slits 18 are formed between the many swash plates 17. I will warn you.

The swash plate 17 is discharged such that the end on the side of the discharge path is upward in order to prevent the raw material input into the silo 8 from falling into the discharge path 15.

A CO2 vent hole 19 is bored in a portion of the silo side plate 14 facing the lower part of the discharge path 15.

Reference numeral 20 denotes a silo lower plate, and between the silo lower plate 20 and the bottom of the air distributor 11, the raw material gradually falling is formed in the center of the silo lower plate 20. A discharge screw 22 for feeding the raw material to the discharge port 21 is provided.

The feed end of the discharge screw 22 is rotatably attached to a vertical rotating shaft 23 provided at the center of the silo lower plate 20, and its base is connected to the reducer 2 outside the silo.
It is interlocked and connected to the motor 25 via 4.

These reducer 24 and motor 25 are mounted on a truck 21 that can run on rails 26 laid around the silo 14, and as the truck 21 runs, the discharge screw 22 moves the end of the feed. It rotates around the center and simultaneously sends the raw material on the silo lower plate 20 to the discharge port 21.

28 is a discharge hopper, and a rotary hopper 29 fixed to the vertical rotating shaft 23 is interposed inside the hopper 28.

On the other hand, an air dispersion mechanism 30 is also provided in the lower part of the ripening silo 9, and sterilized air is supplied to this air dispersion mechanism 30 and the air dispersion device 11 of the fermentation promotion silo 8 by the compression heat of the air compressor 31. , after cooling in the cooler 32, the valve 3
Air is supplied through 3.34.

The opening degrees of valves 33 and 34 are automatically adjusted by signals from six-point thermometers installed inside the J-fermentation promotion silo 8 and ripening silo 9 and from two carbon dioxide gas detection devices. .

Therefore, bagasse containing molasses or similar raw materials and microorganisms are mixed using a screw conveyor 35 etc.
When cooling air is supplied from the silo 8, the raw material slowly descends in the silo 8 to satisfy the predetermined fermentation time, and is efficiently fermented in a short period of time.

In this case, the temperature inside the silo is 35 to 40', which is the temperature required for fermentation.
However, since the air distributor 11 has a conical shape, the air is uniformly distributed inside the mass.

Therefore, the growth of microorganisms is accelerated, fermentation is performed more efficiently than before, and at the same time, CO2, which is a bad thing for aerobic microorganisms, is also released, which is advantageous.

These air and CO2 are exhausted to the outside through the exhaust passage 15.

Since the amount of ventilation is adjusted by the internal temperature of the silo, highly efficient fermentation is possible at all times.

The raw material that has reached the fermentation temperature is advanced to the discharge port 21 by the discharge screw 22, transferred from the discharge port 21 to a screw conveyor 36 below, and transferred by the conveyor 36 to a packet elevator 37.

While being transferred by the screw conveyor 36, the raw materials are further stirred, thereby releasing CO2 and at the same time preventing uneven fermentation from occurring in the jukai silo 9, which will be described later.

The raw material is stirred and transported by a screw conveyor 36, then lifted upward by a packet elevator 37, passed through a belt conveyor 38, and is fed into a ripening silo 9 from above.

In the ripening silo 9, the fermented raw materials are ripened at about 40°C.

In this ripening process, by sending cooling air from the air distribution mechanism 30, the fermentation heat reaches the ripening temperature or higher, which is automatically controlled by the above-mentioned ventilation amount adjustment, so that stable fermentation can be carried out. It has become.

After ripening is completed, the fermented raw material is sent to the screw press 40 via the discharge screw 39.
After removing as much water as possible at 0, the material is sent to the drying process.

When bagasse is used as a raw material, the fermented bagasse is used as feed for cattle, and the lignin contained in the bagasse is decomposed by this fermentation, making it possible to improve digestibility.

FIG. 7 is a graph showing the temperature change due to the above process, and as is clear from the graph, it can be seen that the fermentation proceeds efficiently in the fermentation promotion silo 8 and ripening silo 9 with no waste. .

As is clear from the above explanation, according to the method of the present invention,
By carrying out the raw material fermentation promotion process and the ripening process in separate silos, one fermentation promotion silo only multiplies microorganisms and promotes fermentation. This eliminates the disadvantage of the conventional method of forming a heat retention zone that exhibits the effects of fermentation, and the other maturing silo only needs to be maintained at a predetermined temperature, thus eliminating uneven fermentation caused by temperature differences. Fermentation conditions can be consistently satisfied without causing any problems.

In addition, the fermentation promotion silo allows for a large amount of aeration, allowing microorganisms to propagate explosively, thereby shortening the fermentation time.

First, the raw materials are transferred from the fermentation promotion silo to the fermentation silo with stirring, so fermentation can be made uniform, CO2 can be removed, and an aerobic atmosphere can be maintained.

In particular, as shown in the embodiment, the effect is remarkable when the raw material transfer device 10 is controlled by the discharge screw 22 and the screw conveyor 36.

[Brief explanation of the drawing]

Figure 1 is a vertical side view of a conventional fermentation silo, Figures 2 to 5
The figures show an apparatus for carrying out the method of the present invention, Fig. 2 is an overall flow diagram, Fig. 3 is a vertical cross-sectional side view of the fermentation promotion silo 8, Fig. 4 is an enlarged view of the same main part, and Fig. 5 is the same. Plan view, Figure 6,
Figure 7 is a graph showing temperature changes due to fermentation.
FIG. 6 shows the result by the conventional method, and FIG. 7 shows the result by the method of the present invention. 8...Fermentation promotion silo, 9...Juui silo, 10.
...transfer device.

Claims (1)

[Claims] 1 Raw material fermentation promotion process for propagating microorganisms,
A continuous fermentation method characterized in that a ripening process for ripening raw materials is carried out in separate silos, and the raw materials are stirred and transferred from the fermentation promotion silo to the ripening silo.