Process Optimization And Quality Evaluation Of Compound Bacteria Fermented Coconut Feed

Coconut residue is the product of grinding and juicing coconut meat,it contains a variety of physiological active ingredients,and has many functions such as anti-oxidation,anti-cancer,hypolipidemic,sterilization,etc,and is widely used in food.As a geogenic resource in Hainan,there are few reports on its research on feed.Soybean meal is a by-product of soybean oil,soybean meal is a by-product of soybean oil extraction.As a high-quality plant protein feed material,it has the advantages of high protein content,reasonable amino acid composition and high digestion and utilization ratio.In this study,the microbial additive strains allowed by the Ministry of Agriculture were obtained by using fermented coconut as the source of separation,screening and identification.The technology optimization and quality evaluation of fermented fodder were carried out with coconut residue and soybean meal as raw materials.The effects of fermentation process and fermentation conditions were discussed in order to evaluate the value of coconut residue as feed development and utilization,and provide an economic and reasonable way for comprehensive utilization of coconut in Hainan.The results are as follows:1.Screening of feeding fermentation microorganisms in Coconut residue:Two strains of fermentation bacteria were isolated and purified from fermented coconut residue with YPD medium and MRS medium,and identified by physiological and biochemical methods.They were named as strain 3 and strain 16 respectively.The colony morphology of strain 3 on YPD agar medium was round,milkiness,opaque,smooth and viscous,with fermentation aroma.It was preliminarily identified as Saccharmyces cerevisiae by morphology.It was dyed blue by methylene blue.It could utilize glucose,fructose,sucrose,galactose,xylose,lactose,sorbitol,ribose,arabinose,Nitrogen Assimilation Experiment and vitamin-free culture.The experiment was negative.Through sequence alignment and homology analysis of 26S rDNA gene,strain 3 was Saccharomyces cerevisiae.Strain 16 was milky white,opaque,round and smooth on MRS agar medium supplemented with calcium carbonate.It was identified as lactic acid bacteria by morphology.Gram staining was positive.Lactose,mannitol,sorbitol,sucrose,salicin,maltose,raffinose,cellobiose,aescin,gelatin liquefaction and contact enzyme test were negative.The 16S rDNA gene sequence alignment and homology analysis showed that strain 16 was Lactobacillus plantarum.The obtained strains belong to the strains of microbial feed additives permitted by the Ministry of Agriculture of China.2.Response Surface Methodology(RSM)was used to optimize the fermentation process of coconut feed with compound bacteria.The main factors were water content,bacterial addition and bacterial species ratio.Fermentation process parameters:Water content is 36%,38%,40%,strain addition is 6%,8%,10%.Bacillus subtilis:Lactobacillus plantarum 2:2:1,Saccharmyces cerevisiae:Bacillus subtilis:Lactobacillus plantarum 2:3:1,Saccharmyces cerevisiae:Bacillus subtilis:Lactobacillus plantarum 1:1:1,aerobic fermentation for 3,5,10,15 days.Consider the interaction between different conditions.Crude protein and ether extractwere selected as response values,and the corresponding conditions of different indicators were maximized.The optimum fermentation conditions were aerobic fermentation for 3 days and anaerobic fermentation for 10 days.The added amount of bacteria was 10%,the moisture content was 36%,and the ratio of bacteria to Saccharmyces cerevisiae:Bacillus subtilis:Lactobacillus plantarum 2:2:1.Under this condition,35.25%crude protein and 31.56%ether extractwere obtained.Compared with theoretical predictions,the error of crude protein and ether extractis 1.35%and 1.46%,respectively.The optimized parameters of coconut fermentation feed obtained by response surface methodology are accurate and reliable,and have good practical production and application.