Screening High Quality Strains Of Active Protein Feed

Filamentous fungi is the main decomposing bacteria of different kinds of complexorganic compounds, especially the largest number of cellulose, hemicellulose and lignin, andbecause it is widely distributed, easy to growth and other characteristics, so its applicationrange is very wide, such as the production of soy sauce, cheese and other traditional food;production of organic acids, enzymes, fungal polysaccharides, plant hormones and so on. Thispaper mainly uses the characteristics of filamentous fungi to degrade the pomace to generatethe small molecule organic compound that the yeast can take advantage of and to producehighly active protein feed. This paper screenings10different good strains of high enzymeactivity by studying26strains filamentous fungi of filter paper enzyme, xylanase, amylase,pectinase, protease enzyme activity. And then it studies quantitatively the10strains of fungidegradation of the effect of pomace; at the same time it also screenings laboratory existingyeast. Then the identification of the screening of fungi and yeast, and other biologicalcharacteristics were studied. Finally it screenings strain combination that can obtain highyield active protein feed through the determination of crude protein, pure protein, free aminoacid, peptide in fermentation product by mixing fungi and yeast fermentation pomace. Thefinal results were obtained by studying as the following:(1) Some research results about screening of filamentous fungiFour enzymes enzyme activity of strain Z-7are higher except pectinase; filter paper,xylanase enzyme, protease three enzymes enzyme activity of strains13003and RutC30arehigher; filter paper enzyme, xylanase and pectinase enzyme activity of strain Z-9and Sn27are higher; amylase, protease of strain Z-5, amylase, pectinase of strain114-2, filter paperenzyme and pectinase of strain426A enzyme activity are higher; there is only xylanaseenzyme activity is higher of strain Z-4and Qm9414. The effect of degradation of cellulose instrain Qm9414, RutC30and114-2is good. Strain426A, Z-5, Sn27hemicellulose degradationeffect is good. Strain RutC30,426A, Z-9degradation starch material effect is better. Strain13003, Qm9414, Z-7has good effect on the degradation of pectin. Protein degradation effect is best in strain RutC30, Z-7,13003. Therefore, the above10strains of fungi will befollow-up experiments strains.(2) Excellent yeast preliminary screening results:Through inoculating beer yeast,1314,1410and Aspergillus Niger A8fermentationproducts of crude protein, pure protein, free amino acid, soluble protein determination of fourindicators analysis, we can obtain crude protein content in the fermented products is increasedby39.010%,38.470%and34.770%than control; Pure protein content is increased by77.020%,149.400%and65.250%than control. Free amino acid is increased by281.750%,821.429%and678.571%than control. Soluble protein is increased by114.860%,107.890%and60.260%than control. We finally select3strains of yeast1314,1410and beer yeaststrains used as follow-up experiments.(3) Identification and the biological characteristics of filamentous fungi, yeast of the results ofthe study:a. Combined strain colony morphology and microscopic morphological identificationresults, we can obtain strain Z-4is Emericella sp., strain Z-5is Aspergillus oryzae, strain Z-7is Aspergillus flavus, strain Z-9is Aspergillus tubingensis.b. The optimum temperature of10fungi and3strains of yeast strains are30~40℃,sothey belong to medium temperature;10different fungi strains with wider range of optimumpH:4.5~8.5; and the optimum pH range is narrower of3strains of yeast:4.5~5.5;3strainsof yeast were facultative anaerobic microorganisms; The ability to tolerate salt of10strains offilamentous fungi is higher, the lowest concentration of sodium chloride reached10g/mL;3strains of yeast on salt tolerance is lower, the highest concentration of sodium chloride is only20g/mL; The lowest concentration of sodium chloride is only1g/mL.(4) Effect of pomace fermentation：We screen out combinations of good strains of microorganisms that can produce highlyactive, high-protein feed through different combination of various strains: Z-7+1314、Z-9+1314、Sn27+1314、114-2+beer yeast、426A+1410, their protein content is224.579~293.240g/kg, the increase rate caused by fungi is31.506%~71.712%.Pure protein content is157.206~208.851g/kg, the increase rate caused by fungi is80.722%~140.093%. Free aminoacid content is0.457~0.707g/kg, the increase rate caused by fungi is7.273%~119.273%.Peptide content is30.475~47.100g/kg, the increase rate caused by fungiis7.272%~114.091%.