Studies On Fermenting Production Of Microbiology Protein Feeds From Apple Pomace

With the rapid development of apple planting and processing ,the output of apple pomace has been increased. But the pomace has not been fully utilized,not only did it influced the duration development of fruit industry,but also contaminated environment. The technological conditions for production of microbiology protein feeds from apple pomace produced by juice processing plant were investgated,with the solid-state fermentation technology of microbiology.The results of test showed the sterilizing techniquie was better than not sterilizing techniquie. On the basis of the Aspergillus strains,the optimum condition for the fermentation of pomace into feeding-protein was obtained through the single-factor :the amount of carbamide is 7%, the ratio of water to material 1:1,cultivate temperature 30℃,cultivate time 4—5d,inoculant volume 1%, nature pH.In addition,the conditions of mass-productiion in industry were simulated.The results showed,thickness of medium 5mm,drivened aeration was the better condition.The content of pure protein reached 14.09%,the nutrition value of protein was improved greatly. The conclusion was drawn through the contrasting tests between single strain and mixed strain fermentation: the protein content of fermentation product by mixed fermentation was higher than that of product by single fermentation,and Aspergillus was prior to.Saccharification pulp was used to culture Saccharomyces cerevisiae to get better growth. By single factor and perpndicular test, the optimum conditions for the fermentation of pomace into feeding-protein was obtained:the ratio of pulp to material 1.3:1, inoculant volume 2% , medium loading 25g, nature pH. cultivate temperature 30~33℃,cultivate time 5d.And The best recipe was drawn as follows: ammonium sulphate 0.5% ,ferrous sulfate 0.2% ,potassium phosphate dibasic 0.1%. The real protein content of fermentation product reached 16.79% from 4.75%. In order to further improve the protein content of the products, the fermentation substrate was heightened by adding auxiliary material with richer protein. The result was indicated a the real protein content of fermentation products was little over that of no bran.Another experiment showed that adding soybean pomace can consolidate the protein content of substrate, and the protein content of the product increased greatly.The real protein content of product was 25.40% at the proportion of the pomace to bran 85:15, and 21.14% at 90:10.The absolute increase of protein could be aquired by the rate of recovery.More analysis results showed that the protein content of the product increased with adding more soybean pomace,but the carbamide remain amount also grown. The main component changed obviously after fermentation: the real protein content,the crude fat and the dirt were enriched,but part of crude cellulose and reducing sugar were lost.The nutrition value of fermentation product was improved completely.The biomass of fermented dry product was that the number of Aspergillus.niger was 7.68×109/g and Saccharomyces cerevisiae 3.52×109/g.