Study On Co-Fermentation Straw With Microorganism To Produce Single Cell Protein

Biological degradation of wheat straw to produce Single Cell Protein was studied in this paper. The purpose of the research is to broaden feedstuff source and raise its quality by biologically transforming and utilizing recycled resources. The ultimate objects of this work are to solve the problem of shortage of grain and environmental pollution based on ecological balance and to promote agriculture development continuously as a kind of clean industry. Cellulase fermentation conditions and enzyme properties are discussed. Method of co-fermentation on the production of Single Cell Protein is studied. Technical process to produce Single Cell Protein by biologically degradation of wheat straw are proposed. The main conclusion are following points:1 .Effect of pretreatmental methods including milling process, dilute acid process, and ammonia process on the physical and chemical characteristics of wheat straw were studied. The reduction of crystallization degree and increase of effective surface adsorbing cellulase were studied by X-ray diffractometer, Scanner electron microscopy and Infrared spectra.2.The condition for cellulase production of five fungus is studied. Effect of culture medium's composition and environmental factors on cellulase activity are explored. The experimental results show that five fungus can produce cellulase and degrade cellulose. The products of degradation contain glucose, xylose, disaccharide, and other saccharide.3.Cellulase is a kind of induce enzyme. The existence of glucose brings non-competitiveness inhibition. Cellulase produced by five fungus have better thermal stability and pH stability.4.Molds co-fermentation cannot raise protein content of wheat straw greatly. Mixed culture of mold and yeast can increase the protein content greatly because of the relationship of reciprocal symbiosis. The experiments show that yeast cannot only get rid of inhibition, but also affect positively the growth of fungus.5.Co-fermentation of Muti-fungus with wheat straw can increase the crud protein content by 261%, reaching to 21.51%. The content of protein is next only to yeast powder and bean, and is higher than wheat and corn. The protein contain 16 kinds of amino acids which is higher than the standard stipulated by Food and Agriculture Organization (FAO) of the United Nation, occupying 14.31% dry weight. The effect of the fungus chosen in the work is better than that of the stains exchanged with the oversea. 6.Co-fermentation of multi-fungus can increase the protein content and the valuein use of sugarcane dregs. This is very important for broadening feedstuff,raising feedstuff quality and developing the stockbreeding.