The Studies On Apple Pomace Active Protein Feed By Solid State Fermentation

As a kind of agricultural waste, apple pomace which is used for feed by solid statefermentation can reduce the cost of feeding animals, improve the economic benefit, avoid toproduce secondary pollution, and also open up a new way for the shortage of feed sources inour country. In recent years, the research of apple pomace fermented feed has changed fromthe aspects of improving protein content to the activity of enzymes and other activesubatances, so it is a more feasible way of using apple pomace for producing a protein feedwith active substances.This study has a systematic research on the production of apple pomace active proteinfeed from the strain screening, the ratio of medium and fermentation process parameters. Inthe experiment, we had chosen the strain combination, got the composition of solid statefermentation medium, built the process parameters model of incubation temperature,incubation time, packing quantity effect on the crude protein content, the main researchprogress were as follows:(1) The crude protein content, proteinase activity, cellulase activity and total phenoliccontent in the fermented product fermented by Aspergillus Niger HF3were significantlyimproved in the single strain experiment.(2) In double strain fermented test, Aspergillus Niger HF3and Candida utilis HJ1combination was the optimal strain combination considering the crude protein content,proteinase activity, cellulase activity and total phenolic content in the fermented product.When inoculated by Aspergillus Niger HF3and Candida utilis HJ1at the ratio of1:1, thecrude protein content，proteinase activity, cellulase activity and total phenolic content reached(28.41±0.51)%,(742.40±56.77) U/g,(64.31±3.19) U/g and (5.89±0.47) g/kg, which wereincreased by21.41%,207.32%,947.45%,86.00%, respectively, compared with blanksamples.(3) The optimal culture medium was apple pomace97%, urea3%, water ratio1:2. Theorder of three factors on the influence of apple pomace active protein feed were urea content,water ratio, bran content. When the apple pomace was fermented under this condition, thecrude protein content, proteinase activity, cellulase activity and total phenolic content reached (25.10±0.73)%,(789.66±27.32) U/g,(65.41±1.08) U/g and (6.14±0.01) g/kg, whichwere improved by205.72%、431.06%、1153.07%、127.41%, separately, compared with theoriginal apple pomace.(4) Response surface methodology of Box-Behnken Design was adopted to study the keyparameters incubation temperature, incubation time and packing quantity effect on the crudeprotein content. The results indicated that the order of three factors effects on crude proteincontent were incubation temperature, incubation time, packing quantity. The optimal levelsfor fermentation were obtained, including incubation temperature of31℃, incubation time of6d, packing quantity of75g. Under optimized conditions, the crude protein content was34.59%, which was close to the predicted value of34.91%.The optimal strain combination, the optimal culture medium and the process parametersmodel were obtained through the study of strains screening, culture medium andtechnological parameters for apple pomace active protein feed.