Study Of Solid Liquid Mixed Bacterial Fermentation Of Water Hyacinth Production Of Cell Protein Feed

Along with the economic development and people's living standards improving, people's diet structure is also undergoing significant change, people are taking more and more meat, eggs and milk is in their daily life. This contributed to the rapid development of China's livestock, but now the shortage of the feed raw materials has become an important factor restricting the development of China's animal husbandry, especially the protein feed. The goal of the research is using the mixed fermentation of water hyacinth to produce single cell protein, and finding a effective way of comprehensive utilization of water hyacinth. The research include the following:1. The composition analysis of water hyacinth:We baked the fresh water hyacinth for 30 minutes at 80℃, and then completely dried at 65℃, grinded mill with 40 mesh, and measured its main ingredients. We get the results:crude protein 13.2%, crude fiber 25.1%,40% crude fat, ash 18.6%.2. Strains selecting and the determination of the best combination of bacteria and inoculation to proportion:Six srains of Viride and two yeasts were screened in Solid and liquid fermentation, by measuring crude protein yield the Viride strain 6,yeast strain Y100 and an Aspergillus niger strain were selected as the best strains in fermentation. We choosed the mixed fermentation of three strains and determined the vaccination ratio of 3:2:3 by experiment. The Aspergillus niger was vaccinated first and 24 hours after the Viride and the Utilis yeast were vaccinated.3. The optimization of medium and culture conditions in solid fermentationIn this experiment, the right amount of sugar was added to accelerate the growth rate of fungi and improve the fermentation efficiency. We determined the ratio of organic carbon and organic nitrogen 13:4, the amount of ammonium sulfate 0.2g, the amount of sucrose 3g,the moisture content60% ultimately by L9(34) orthogonal test.4 factors and 3 levels orthogonal test was designed to study the effect of material thickness, temperature, pH and culture time in fermentation. The result is that the material thickness 25mm, temperature 28℃, PH6.5 and culture time 6d.4. The optimization of medium and culture conditions in liquid4 factors and 3 levels orthogonal test was designed to study the effect of the ratio of organic carbon and organic nitrogen, the amount of inorganic nitrogen, the amount of sugar and the Liquid volume in fermentation. The result is the ratio of organic carbon and organic nitrogen 6:0.5, the amount of inorganic nitrogen 0.6g, the amount of sugar 5g and the liquid volume 100 ml. We ultimately determined the speed 150 (rpm), temperature 30℃, PH5.5 and fermentation time 3d by L12(43) orthogonal test.The crude protein content of the final fermentation product is 25% after drying, the product with a light fragrance can be used as protein feed.