Study On The Preparation Of Biologically Active Feed From Waste Vinasse Et Al

In this paper, we mainly researched the preparation technics of protein feed byfermentation with cassava and wheat lees in yeast (experimental factory pilot pHase hasbeen completed), and the cultivation technics of bacillus probiotics using cassava lees. Andthe process optimization has been researched.Wheat lees has a low pH, a high viscosity and plenty nutrient in fermentation residue.It’s suitable for disposing using yeast fermentation. After processing, the vinasse was easierto centrifugal separation, and its COD was significantly decreased, and could get thefodder yeast which has high protein content. The results show that the Candida tropicalisZ4was the best yeast for processing Wheat distiller’s grains; Lees liquid inoculated5%yeast,1%aspergillus Niger enzyme liquid,0.1%caustic lime, the result of fermentationafter30h at35℃was impressive; After centrifugal solids increased from1.4g/100mL to1.62g/100mL yield by about16%, vinasse centrifugal COD from38607mg/L to28730mg/L was reduced by about10000mg/L.Cassava lees has a high COD, plenty carbon source, and it’s hard to process. Throughthis study, the cellulose and hemicellulose in vinasse was firstly hydrolyzed by compoundenzymes into monosaccharides, and the monosaccharide were used during the growth ofCandida tropicalis Z4, thereby the protein content of cassava lees was improved, and gotvinasse protein feed. Processing the liquid of cassava lees in the same process could reduceits COD. The results show that, the optimal conditions of the solid-state fermentation ofcassava lees was: the fresh vinasse added with1%Aspergillus niger enzyme liquid,5%Z4yeast，other auxiliary materials, without calcium propionate, and fermentation for30h at35℃. After fermentation, the protein content in cassava lees protein feed risen from16.42%to22.67%. the optimal conditions of the liquid-state fermentation of cassava leeswas: the fresh vinasse added with1%Aspergillus niger enzyme liquid,5%Z4yeast and0.05%urea, and fermentation for24h at35℃. After fermentation, the COD of centrifugalsupernatant dropped from44540mg/L to42280mg/L, the protein content of centrifugalprecipitate risen from15.61%to18.99%.Cassava lees liquid fermentation bacillus bacterium agent, through the single factorand orthogonal test method, the cassava lees liquid cultivation of bacillus culture mediumformula and fermentation conditions were optimized. The results show that the aquaculturewith bacillus subtilis in cassava lees liquid fermentation culture medium，get the optimalculture medium formula for: cassava lees liquid96.6%and glucose2.0%, compoundsource of nitrogen nutrient solution0.10%, urea0.30%, sucrose1.0%. pH is6.0, theoptimum culture conditions for: temperature of37℃, shaking table170rpm, fermentationcultivation for24h. Adopts the optimized cassava lees liquid fermentation medium andfermentation technology, in the end of the fermentation broth aquaculture with bacillus subtilis living bacterium number up to35.0x108CFU/mL, respectively is cassava leesbased cassava lees in front of the fermentation medium and the optimization fermentationmedium’s9.46times and2.45times on the number of living bacterium fermentationbacteria preparation of solid liquid after centrifugation, dry bacteria agent live bacteriacount up to140x108CFU/g.