Study On The Producing Of Fermented Feeb By Useing Sugarcane Bagasses And Molasses

According to the development of the sugar industry in Guangxi municipality, theabundant and potential by-products of sugarcane bagasses and molasses from sugar industryand their full-utilization, the technology of producing of fermented animal feed fromsugarcane bagasses and molasses via microbial fermentation was studied, and the idealanimal feedstuff with no disposal has been obtained by solid state microbial co-fermentation.It breaks a new way to make the full use of sugarcane bagasses and molasses. And it issignificant to the continuable development on sugar industry, stockbreeding, feed industry,and the environment. And the main work and its results are as follows:Firstly, according to the reports and the progresses on the cellulolytic microorganism, 8species of strains are separated from the natural environment. Carboxymethyl cellulosesodium agar plate recognition, filter paper collapsing testing, and cellulase producing testingby solid state fermentation on the media which are mainly composed by sugarcane bagassesand wheat bran are carried out. One specie of filamentous fungus which can decomposecellulose on an relatively-high scale was screened. This strain, genetically considered to beone species of Trichoderma. sp, and signed as T-1. It is validated to be safe and innoxious bythe aflatoxin testification, and can be used to produce fermented animal feed. Furthermore,the temperature, pH value and time for reaction which may affect the enzymatic reaction forcellulase, including filter paper enzyme, carboxymethyl-cellulase andβ-glucosaccharase,produced by T-1 on solid state fermentation, are investigated.Secondly, the pre-treatment of sugarcane bagasses is studied in this section. After theresearch on particle size of crushed bagasses and steam-boiling time for bagasses and thefermentation media, the suitable particle size of sugarcane bagasses is under 0.60mm, and themedia should be steam-boiled for 60min at 121℃before inoculating.Thirdly, the technology of mixed-fermentation for producing of fermented feed fromsugarcane bagasses and molasses by T-1 with some certain species of strain are mainlystudied. And the protein content, soluble reducing saccharide content and dissociative amino acid content have been taken as the evaluation. By screening the fight species of straincombination and their own inoculurns, the fermentation media and its ideal composition,molasses and its content added in the media, as well as some other referred factors, thetechnology for producing fermented feed from sugarcane bagasses and molasses areestablished. The details are as follows:A mixed strain system for co-fermentation, including 20% T-1, 10% Endomycopsisfibuligera 1803 and 10% Corynbacterium pekinense 10178, is established, T-1 should beinoculated 24h before the other 2 strains inoculated.The fermentation media are composed of sugarcane bagasses: wheat bran: beancake=5:3:2, (NH₄)₂SO₄ 1%, KH₂PO₄ 0.2%, hot-acid-treated molasses 20%, the proportion ofdried material to water is 1:4.0, and the media should be equably mixed and sterilized at121℃for 60 min before inoculating.Taking the technology referred above, the fermented product contains 9.21% solublereducing sacchafide, 25.45% protein and 7.46% dissociative amino acid. Both of the proteincontent and the dissociative amino acid content have been increased by 81.40% and 83.24%respectively, and the crude fiber was reduced from 43.95% to 21.71%. Meanwhile, the driedfinished product is coloury, flavorful and nutritive, there are great amount of living strainsexisting in the finished product which may improve the absorbance of nutrient in the animal'sdigestive system.When evaluating the nutrition of the fermented feed obtained, not only the proteincontent, but also the soluble reducing saccharide, the dissociative amino acid, the crude fibercontent and its living strains existing have been considered and determined. And someorganic nitrogen in the product maybe have been eliminated on determining of the proteincontent, which can be indicate the true level of protein content somehow. All of these havebeen make the nutritional value evaluation much more roundly and impersonally.