The Study On Producing Protein Feeding By The Fermentation Of Peach Lees

It was the truth that peach was full of nutrients and loved by people. In recent years, deepprocessing products of peach were developing, which lead to excretion of peach lees increasing,resulting in a waste of peach resources and environmental pollution. Moreover, feed shortage,especially the lack of resources in protein feed, has been a major problem for our country. Inresponse to this valuable market, it was meaningful that developing a new resource for proteinfeed to solve these problems.To solve this problem, taking peach lees as raw material, mainly to study the enzymaticprocess conditions, screening strains, optimized conditions by solid-solid fermentation andevaluation on nutritional value with productions in fermentation in this paper. The results were asfollows.1The content of sugar was rather lower than crude fiber, pectin and starch for peach lees,using the unique properties of enzymes, enzyme studies on peach lees. The results showed that:(1)The effect of cellulose and pectinase enzyme was more significant.(2) The effect of multipleenzymes was better than single enzyme, reducing sugar content was3.39%by cellulase, andreducing sugar content was1.34%by pectinase; but reducing sugar content was4.69%bycellulase and pectinase.(3) The final results of composite hydrolysis conditions: cellulose was68mg/g, pectinase was20mg/g, the temperature was40℃, pH4.5, time was4h.2Nine kinds of strains were adopted to find the optimum bacterium combination forfermenting protein feed by peach lees, through plate dibbling, single strain fermentation, stimulatecircle, double strains fermentation and mixed bacterium fermentation experiments. The resultsshowed that the optimum strains combination for fermenting protein feed by peach lees wascandidatails, aspergillus oryzae and lactobacillus plantar.3To find the best medium, and then study the effect on crude protein content of fermentationproducts, through inoculum ratio and quantity, the cultivation time and temperature and theamount of fermentation. As seen from the results:(1) Optimum growth conditions were obtainedas followed: peach lees88g, sunflower meal9g, bran1g,(NH4)2S041%, CO(NH2)21%, water65%.(2) The optimized cultivation parameters of peach lees: inoculum quantity10%, inoculumratio1:1:1, the cultivation time3d, the cultivation temperature32℃and the amount offermentation45g, crude protein38.96%was obtained.4The quality of the fermentation production was evaluated, through physical indicators,sensory indicators and microbiological indicators. The result showed that the fermentation wasfull of richest nutrition, it is a tan solid that was moist and shiny, easy to form group. In addition to,heavy metal, pesticide residues and microbiological indicators were in the scope of the standard,agree with health standards of feed.