Analysis On The Brewer's Grain Through The Twice-fermentation Method In Order To Produce High Protein Feed

Brewer's grains is a byproduct of beer production, and its main components are insoluble protein, high content of cellulose, fat, and after fermentation residue of starch and other soluble substances, high use value. Its annual output of brewer's grains of hunan province's largest beer production enterprises of 10000 tons, mainly sold as roughage, failed to sell part of the direct discharge. Beer is apt to deteriorate worse, not only can cause environmental pollution, and waste resources. If you can make full use of the brewer's grains, namely can solve the problem of environmental pollution, also can effectively improve the economic benefits of enterprises. In this paper, on the basis of the screening of strains of advantage, proposed by the methods of secondary fermentation, fermentation degradation of crude fibre content in a short period of time, again through the secondary fermentation raise protein content, establish brewer's grains of high-protein feed production process, the main results were as follows:1. In medium water content is 0.5 times, the species quantity of 20%,32? cultivation conditions,3 days out of the optimization of aspergillus, trichoderma viride and aspergillus Niger and penicillium four strains of trichoderma viride and aspergillus Niger as mixed bacteria fermentation strains for the first time. Trichoderma viride and aspergillus Niger in the process of fermentation to produce cellulose enzyme activity is higher, trichoderma viride and aspergillus Niger were mixed bacteria fermentation is higher than other species combination produces cellulose enzyme activity, and higher than that of single bacteria to trichoderma viride and aspergillus Niger fermentation. The results showed that trichoderma viride and aspergillus Niger can be used as brewer's grains fermentation strains for the first time, and mixed bacteria fermentation effect is better.2. Bad product crude fiber content in the fermentation process with beer as examining index, through orthogonal experiment, and optimize the fermentation process for the first time, respectively to obtain the single fungus aspergillus Niger fermentation, trichoderma viride single bacterium fermentation, and aspergillus Niger and the best technology of trichoderma viride mixed bacteria fermentation, further proof brewer's grains mixed bacteria fermentation is better than the effect of single bacteria fermentation.(1)The influencing factors of aspergillus Niger fermentation beer worse followed by temperature, moisture content, inoculation amount, time. Aspergillus Niger single bacterium fermentation time for 3 days, the water content is 1.5 times, quantity of 10%, best temperature 30? condition, the crude fiber content is 5.9%, cellulose enzyme activity was 666.156 nkat.(2)The influencing factors of trichoderma viride fermentation beer worse followed by inoculation quantity, temperature, water content, time. Trichoderma viride optimum process conditions:single bacterium fermentation time 3 days, water content is 1.5 times, quantity of 30%, the temperature 30?, the crude fiber content is 6.1%, cellulose enzyme activity was 592.253 nkat.(3)Effects of trichoderma viride and aspergillus mixed bacteria fermentation beer bad factors of water content, time, temperature, inoculation quantity, strain ratio. First mixed bacteria optimum technological conditions for fermentation:water content of 2 times, mixed bacteria inoculation 20%, among them of the wood mould quantity of aspergillus Niger than 6:4, train 3 days under 30?, the crude fiber content is 4.4%, cellulose enzyme activity was 731.603 nkat.3. Second mix to feed yeast and bacteria fermentation strains of bacillus subtilis as the best match, through the response surface analysis, the second mixed bacteria fermentation optimization of process conditions as follows:the temperature 33.73 degrees C, inoculation amount of 16.51%, yeast and Bacillus subtilis inoculation volume ratio of 5:1, adding ammonium sulfate 5%, urea 2%, fermentation time 4 days, theory of crude protein content of 43.38%.