Change Rules Of Major Composition In Apple Pomace Fermentation Producting Of Active Protein Feed

Apple is one of the main economic fruits in China. it processed waste into protein feedthat is important to alleviate the feed shortages and to solve the environmental pollution. Thepresent work aimed to research the content variation of related substance during solid-statefermentation (SSF) of apple pomace using Aspergillus and Candida as fermentation strains.The dynamic changes of the contents of nutrients (crude protein, free amino acids, organicacids), anti-nutritional factors (crude fiber), the active substance (cellulase, protease,polyphenols, polypeptide) were analyzed and compared. The results are as following:(1)During the apple pomace fermentation processing, the cure protein and amino acidcontents had been increased remarkably to69.29%and4.76%; Similarly, The changes in theamino acids composition in the fermented products were shown obviously improved. Thefermentation process caused significant increase in the con-centration of essential aminoacids, except methionine.(2)Crude fibre content showed a gradual increase during initial phase of fermentation theinitial fibre content was24.87%, which got reduced as fermentation proceeded after48h.(3)The contents of four kinds of organic acids (malic acid, tartaric acid, citric acid,succinic acid) increased firstly and then decreased.(4)After fermentation of96hours and120hours, the enzymatic activities of proteaseand cellulase reached their peak and increased by2.93times and9.91times respectively, andthen decreased slowly. The contents of polyphenol compound increased quickly infermentation.(5)Along with the fermentation proceeded, the substrate dry matter weight, organiccarbon content and C/N were decreased continuously,as well as the biomass was risingincessantly. This finding suggests that fermentation is the process of converting the substrateto its proteins and metabolites by microorganism.