Study On The Production And Elimination Of Ammonia In The Process Of Feather Powder Solid State Fermentation

Livestock and poultry feather accumulates an abundance of potential protein and amino acids, which can be used for the source of excellent feedstuff protein. There are many methods of using feather waste. The nutritional value of fermented feather meal protein feed production by microbial fermentation had been greatly improved.Meanwhile it produced a lot of ammonia and other irritating gases in the process of fermentation, caused serious air pollution and resulted in a significant loss of nitrogen. At present microbial deodorization technology at home and abroad has the advantages of high efficieny, no secondary pollution, low-cost and management easy maintenance. This technology is a wide range of applications. The main purpose of this test was to optimize the fermentation process and reduced the generation of ammonia. The ammonia release was reduced by microbial reabsorptionFirst the process of the feather powder fermentation was monitored. The trend of soluble protein content, ammonia nitrogen content, fermented liquor pH, boric acid pH and fermentation residue weight were continuous monitored in five days. Through the above index changes understood the fermentation process of ammonia release rule. Results showed that the soluble protein content and ammonia nitrogen content were gradually rising in the first3d, after4d began to decrease. The fermented liquor pH, boric acid pH which could react ammonia release index in five days were continued rising and then maintained at higher level. Fermentation residue weight was continued declining in five days. There existed a positive correlation between ammonia release and feather powder degradation ratio.Then on the basis of understanding the rule of the ammonia emission through the optimization of fermentation conditions, so as to control the production of ammonia gas. The conditions such as medium of water content, initial pH, feather powder and wheat bran ratio were optimized. The result showed that the fermentation efficiency did not reduce and the ammonia release wae maximum reduced when medium initial moisture content55mL, initial pH7.5, feather meal and bran ratio1:1, fermentation period4d, culture temperature37℃, incubator humidity50%. In such a fermentation condition could reduce the release of ammonia and explain that the ammonia generation were reduced by controlling fermentation conditions.Finally on the basis of the fermentation optimization microbial mixed fermentation were used to eliminate the ammonia release. The bacteria were separated from the fresh feces by using ammonia water. The yeast were separated from composting. The nitrifying bacteria were separated from composting. The separation of microorganism were identified and used to the mixed fermentation to eliminate the effect of ammonia release test. The results from all kinds of samples separated three kinds of Bacillus cereus, two kinds of Yeasts,1kind of Dung enterococcus. Deodorization results showed that Bacillus cereus1could reduce ammonia release and did not affect the fermentation effect, but the difference was not significant. The other bacterias reduced alkaline air effect was bad.Through the test preliminary showed that by controlling fermentation conditions can reduce the fermentation process of ammonia production, microbial reduce ammonia production still need further research.