The Study On The Different Forms Protein, Amino Acids And Enzyme Activities Of Apple Pomace Fermention Feed

This research have been systematically studied to fermentation products nutrient contentsby the different combinations of strains, sterilization and assistant materials, drying applepomace as materials, Aspergillus niger,Yeast, Geotrichum candidum and Candida utilis asfermentation strains, the following conclusions:（1）The nutritional value fermentation feed have been greatly improved with singlestrain. After apple pomace have been inoculated with Aspergillus niger, the nutrient contentsof fermentation product reached the highest value; The crude protein, the pure protein, thewater-soluble protein contents, the cellulase and the pectinase activity of pomace fermentationwere the highest value of189.29g/kg,143.85g/kg,7.36g/kg,1080.44U and194.36U,increased by28.2%,47.2%,1063.5%,3389.3%and187.3%compared without strains; Thefree amino acids contents were the highest being58.16g/kg; The neutral detergent fibercontents were the lowest being397.61g/kg.（2）The nutritional value fermentation feed have been greatly improved with mix strain.The crude protein, pure protein and water-soluble protein contents increased, the protease,cellulase and pectinase activity increased, the ammonium and neutral detergent fiber contentsdecreased.①The crude protein contents of fermentation product were the highest value of220.67g/kg, increased by16.6%, which inoculated with Aspergillus niger+Geotrichumcandidum; the pure protein and water-soluble protein contents of fermentation product werethe highest value of168.97g/kg and6.67g/kg, improved954.9%and72.9%higher thanwithout strains in Aspergillus niger+Geotrichum candidum+Candida utilis.②The proteaseactivity of fermentation product were the highest value of236.29U with Geotrichumcandidum+Candida utilis, improved by322.3%higher than without strains; After Aspergillusniger and Candida utilis mixed fermentation, the cellulase and pectinase activity offermentation product were1423.88U,284.75U, increased by4498.5%,208.0%comparedwithout strains.③Inoculated with Aspergillus niger+Geotrichum candidum complexfermentation agents, the total water-soluble amino acid contents of fermention products were68.74g/kg, increased by8861.7%compared with unfermented, increased by30.5%comparedwithout strains; After inoculated with Aspergillus niger+Geotrichum candidum, Aspergillus niger+yeast, the total amount of amino acids, essential amino acids and essential amino acidscontents were increased by36.2%~126.1%,54.7%~122.5%and23.2%~128.8%, the newtypes of water-soluble amino acid increase5~7, the water-soluble amino acids, essentialwater-soluble amino acids, water-soluble amino acids were increased by181.5%-305.0%,466.6%~675.4%and103.4%~267.3%compared with unfermented.④The neutral detergentfiber contents of fermentation product were444.26g/kg~518.00g/kg, the neutral detergentfiber contents of fermentation product were the lowest being444.26g/kg with Aspergillusniger+Geotrichum candidum; The protein contents of apple pomace washed with the neutraldetergent method were the level of30.7g/kg~53.32g/kg.（3）Sterilization have centain improvement to the nutritional quality of apple pomacefermentation products. The results showed that the protein, enzymes and amino acid contentsof fermentation product increases by sterilized, the ammonium nitrogen and neutral detergentfiber contents decreases. After the sterilization process, the fermentation products of the crudeprotein, the pure protein and the total water-soluble protein contents were the highest growthof38.8%、28.9%、438.1%及1450.6%; The protease activity, cellulase and pectinase activitywere the highest increased by169.6%,289.8%and86.6%; The ammonium nitrogen and theneutral detergent fiber contents were the highest decreased by0.6%and16.3%.（4）the oil foot and corn steep liquor have centain improvement to the nutritionalquality of apple pomace fermentation products. In addition to individual treatment, the resultsshowed that the oil foot or corn steep liquor make increase to the fermentation product protein,enzymes and amino acid contents, decrease the ammonium nitrogen and neutral detergentfiber contents. When add to oil foot, the crude protein, pure protein, water-soluble protein,protease, cellulase, pectinase of fermentation product were the largest increased by38.7%,58.9%,663.1%,102.1%,140.3%,79.8%and42.5%；The ammonium nitrogen and the neutraldetergent fiber contents were the largest decrease by43.9%and12.3%; The effect of cornsteep liquor is consistent to oil foot.(5)The moisture contents of fermentation substrate have no significant effect on thefermentation product quality.(6) The protein contents were30.7g/kg~53.32g/kg though the neutral detergent fiber ofnational standards method. This method is flawed and further studied and revised.