A Study On Producting Bacterial Protein Feed By Mixed Fungl Co-fermentation

With the development of fruit planting and processing,the capacity of pomace has been increased.At the moment,because the slops after fruit processing-pomace has not been fully used,not only did it influced the duration development of fruit industry,but also contaminated environment.The fresh apple pomace after reammed is studied as a test material,and Rhizopus Geotrichum candidunu Saccharomyces cerevisiae and Candida utilis are used for fermenting fungi, then we studid the protein' content variation after singl fungi fermentation and mixed fungi co-fermentation, and the difference is contrasted between not sterilizing technique and sterilizing technique.By single factor test and perpndicular test,different nitrogen source and inorganic minerals are studied to show the impaction on protein of fermenting products;the recipe of solid fermenting medium is improved;the proportion of fresh apple pomace to offal(moinsture^ tempreture, aeration have a important effect on fermenting products.So,the confort condition are ascertained during fermentation.The test result showed that protein's content not sterilizing solid fermentatation is higher than sterilizing solid fermentatation,and fermenting product have aroma and vinosity flavour,and not sterilizing solid fermentatation techquie is practical and simply doing.By single fungi fermentation,the result is that the protein's content is the highest after Rhizopus is used,and the protein's content is also higher than check after the other three fungi fermntation.When the proportion of Rhizopus Geotrichum candidum to Saccharomyces cerevisiae is 1:1:1 and the inoculation is about 15%,the protein's content is highest.By single factor and perpendiculor test,the best recipe for fresh apple pomace solid fermentation can be drown as follows:fresh apple pomace 85%,offal 15%,Urea 1.5%, Ammonium sulfate2.0%,Magnesium sulfate 0.2%,Calcium Perphosphate 0.4%, Potassium Phosphate dibasic 0.4%.Stuided the fermenting conditions,we found the temperture moinsture and aeration have important influence on apple pomace fermentation:when the fermenting temperture is 32,the medium's mass is 150g and the proportion of fresh apple pomace to offal is 85:15,the protein's content is highest.