Study On The Fermentation Production Of Apple Vinegar And Feed Protein From Apple Pomace

In order to solve the huge resources utilization question of the massive defective apples and apple pomaces,the fresh apple juice and apple pomace was studied as a raw material to carry on the fermentation experiment separately.In order to select the optimal yeast and acetic acid bacteria of apple vinegar fermentation,the paper had carried on the screening of microorganisms,and had determined the apple vinegar fermentation process condition.Feed-protein production was studied with apple pomace by the solid state fermentation (SSF).And the nutritional conditions,the fermentation process was determined in the solid state fermentation.The main results and conclusions was as follows:1. One strain of high quality yeast-Y1 was selected from the apple cider fermentation;and one strain of high quality Acetic Acid Bacteria- AS-2 was selected from the apple vinegar fermentation.The both strains produced vinegar fast,well and good flavor of apple vinegar.2. There were tree factors:the initial alcohol concentration,inoculum amount,fermentation time on the effect of acetic acid fermentation.The effects were reviewed by single faxtor tests and orthogonal tests.And optimization fermentation condition determined,which were the initial alcohol concentration 6%,inoculum amount 5%,fermentation time 120h.3. Through to addition the apple cider,the sugar,the honey and the pure water in the apple vinegar,the optimization apple vinegar drinks were apple vinegar 15%,apple cider 20%,xylitol 6%,honey 5%.4. The fermentation of single strain and mixed fungl were studied.Six strains from Aspergillus,Trichoderma virde and so on were detailedly screened by the single strains fermentation experiment,the double fungus mixed fermentation experiment and three fungus mixed fermentation experiment.The research found that the crude protein content of mixing fermentation significantly better than single fermentation.The optimal mixing fermentation proportion was Aspergillus:Bacillus natto:Candida tropicalis=2:2:1.5. The effects of addition of urea,ammonium sulfate and water,as well as different size solidstate fermentation of apple pomace were carried out by single factor tests and orthogonal tests.The optimal medium conditions were urea 7%,ammonium sulfate 3.5%,the particle size choosesd 50 items to sieve,the ratio of material to water 1:1.1.6. There were tree factors: fermentation temperature,inoculum amount,fermentation time on the effect of solid state fermentation.The effects were carried out by single faxtor tests and orthogonal tests.And optimization fermentation condition determined,which were inoculum amount 15%,fermentation temperature 33℃, fermentation time 4d.