Studies On Development And Application Of Yeast Protein Feed From Rice Wine Residue For Scale-up Production

It is the head orientation of domestic research that the protein feed was enriched by means of singlestrain of yeast solid-state fermentation from factorie's residues such as starchy raw material. Basedon studies of solid-state fermentation with yellow wine residue, scale-up production and itsapplication were emphasized in this paper. Furthermore, Protein feed of yeast and feeding enzymeswas simply studied.1. Y9601was induced with ultraviolet ray ,γirradation and by screening a large quantity of mutantswith AEC, several branches of yeast were obtained with relative high content of intracell lysine. Itwas confirmed the mutant YII–5 has high lysine content of 5.82% through five transferringexperiment, which was 2.6 times as more as that of the original one. Furthmore, lysine content offinal production is 7.55% of total amino acid higher than regulated 4.20% of FAO amounting to2.56%.2. According to the property of yellow wine residues, by both single-factor and orthogonalexperiment methods, the optimized fermentation medium contained (%): yellow wine residue 50,secondary material 50 (A:B:C=5:2:1), MgSO4·7H2O 0.05, KH2PO4 0.1, (NH4)2SO4 0.67, and urea1.33;the proportion of dry mass and water 2 to 3;the inoculum size was 15%;fermentationtemperature 30 centigrade and time 36 hour. Under the optimal conditions, the result shows 13.4billions yeast number per gram dry substrate, the total weight decreasing to 96.45%, crude proteinfrom 37.94% to 57.74% increasing by 46.78%.3.The optimized seed culture medium and culture condition were obtained.Under the optimalconditions , the results indicated :The age of seed in 1000 mL flask 18~20 hour, yeast number1.1~1.6 billions per milliliter, budding efficiency 40~60%;the age of seed in 500 liter seed tank 13hour, yeast number 1.2~1.5 billions per milliliter, budding efficiency 32~42%.4.The optimized fermentation medium of scale-up experiment contained(%):yellow wine residue45, secondary material A 45, B 5 and C 5, MgSO4·7H2O 0.05, KH2PO4 0.1, (NH4)2SO4 0.67, andurea 1.33;the ratio of dry mass and water 1 to 0.55;the inoculum size was 10%;fermentationtemperature 30-33 centigrade and time 30 hour. Under the optimal conditions, the result of sixgroups experiment indicated: yeast number 10.9 billions per gram dry substrate, crude proteinincreasing by 47.90% from 31.92% to 47.21%, pure protein increasing by 40.10% from 27.15% to41.40%, coarse-fibre 14.12%, gray-ash 4.62%, vitamin B and trace element were higher thanfishmeal and bean residue.5. High quality yeast protein feed was obtained by the technology comprized the strain that utilizescarbon source broadly and saccharise starch strongly, larging high density seeds, and the optimalfermentation condition. It shows that this fermentation production had better breeding effect like asconcentrated feedstuff by primary application. In addition, it can depress the feed cost distinctly.6. By means of a mixed fermentation of Trichoderma viride and saccharification yeast, the factorsin the preparation of enzymes and crude protein were investigated. including adding quantity of theraw materials, the inoculation time of the yeast, temperature, pH value etc. The results showed thatyeast number and crude protein were higher than those of the single strain solid-state fermentation,It was also found that feeding enzymes were enriched such as proteinase, cellulase and amylase.