Research On Production Of Protein Feedstuff From Miscellaneous Meal By Cooperation Of Bacteria And Enzyme

In this paper，the miscellaneous meal as the main raw material，multi－strain andfeed enzymes was used to produce a new fermented protein feed，and the optimumstrain compatibility and fermentation parameters to optimize in order to determine theoptimal process parameters．A useful discussion for the rational use of meal type offeed raw materials and the development of high quality protein feed resources．In thisstudy，including two parts：Experiment1The best strain combinations of solid-state fermentation ofmiscellaneous meal was determinedThis test aims to identify the best species or combination of solid-statefermentation of miscellaneous meal．This test using cottonseed meal，rapeseed mealand wheat bran as the main fermentation substrate，and add a mount of nutrientsolution including ammonium sulfate，potassium dihydrogen phosphate，manganesesulfate and water．Brewer’s yeast，baker’s yeast，Bacillus licheniformis，Bacillussubtilis and Lactobacillus were selected to ferment compound heterozygous meal toscreen the optimal strains combination based on the crude protein content andanti-nutritional factors detoxification rate．Because of the synergies between differenttypes of bacteria，in the design of the strain combination，a combination of Bacillus oryeast，yeast and Bacillus combination of lactic acid bacteria．Besides excessive strainnumber， the possibility of bacterial contamination increases，and difficult to controlthe fermentation process，so this test up to do three kinds of bacteria combinedtest．The test results show that the use of mixed fermentation of different strains ismore effective than a single strain．And the best combination of fermentation isBacillus subtilis，brewer’s yeast and Lactobacillus delbrueckii．Experiment1Enzyme bacteria collaborative to determine the optimum processparameters of the fermentation of miscellaneous meal and fermentation products ofnutritional value assessmentThis test aims to establish a high quality protein feed process parameters andproduction of new rich in small peptides，and assessed their nutritional value．This testattempts to join the cellulase and neutral protease．First determine the optimumamount of cellulase，and then to the small peptide content of the fermentation productas an indicator single factor and orthogonal optimization tests to analyze the variousfactors affecting the fermentation effect，to determine the optimal fermentationparameters，finally，the nutritional value of fermented products to be assessed．The results show that the optimal fermentation conditions：cellulase dosage150U/g，fermentation substrate initial moisture content，protease amount of200U/g，fermentation temperature35℃，fermentation time of48h．Under these conditions，raw materials，after fermentation，the free gossypol content reduced from850.85mg/kg to223.3mg/kg，detoxification rate of73.75%，glucosinolate content decreasedto25.46μmol/g from68.25μmol/g，and detoxification rate of62.7%，while the trueprotein content of40.3%， an increase of3.55percentage points than beforefermentation，small peptide content of7.67%，1.84times than before fermentation．...