Screening Of Fungal Consortium And Optimizing Of Culture Conditions For Degradation Of Vinegar Residue In Shanxi Province

This study was designed to analyse the nutritional ingredients of vinegar residue(VR) systematically. Then, the research of VR value-added utilization was carried out through fungal fermentation. All of these were to provide a basis for scientific and reasonable utilization of this resource.The contents of energy, crude protein(CP), ether extract(EE), crude fiber(CF), crude ash(CA), mineral elements, carbohydrates and organic acids were measured with the national standard; orthogonal design(OD) L32(231) was adopted to construct effective fungal consortium by ANOVA combined with two-way interactions evaluation after fermentation strain being selected with better efficiency; the culture conditions were optimized by OD L27(313). The results were as follows: 1. Analysis on the nutrient composition of VR in Shanxi provinceThe average content of energy, CP, EE, CF, CA were 22.78 MJ/kg, 11.40%, 12.21%, 35.87%, 9.22%, respectively; the average contents of Ca, P, K, Mg, Na, S, Cl, Fe, Mn, Cu, Zn, Se were 0.15%, 0.06%, 0.06%, 0.05%, 0.10%, 2.09%, 0.14%, 1069.24 mg/kg, 26.42 mg/kg, 15.78 mg/kg, 25.68 mg/kg, 120.99 ng/kg, respectively; the average contents of carbohydrates were that acid detergent fiber(ADF) 54.46%, neutral detergent fiber(NDF) 72.51%, acid detergent lignin(ADL) 23.68%, starch 5.85%; it was found that the average contents of biotin, choline, vitamin C, vitamin E were 621.79 mg/kg, 24.48 mg/kg, 174.27 mg/kg, 23.45 mg/kg, respectively; the contents of acetic acid(AA), lactic acid(LA), malic acid(MA), tartaric acid(TA) and α-ketoglutaric acid(α-KA) were 0?7528.25 mg/kg, 46.79?3731.69 mg/kg, 0?2097.81 mg/kg, 97.66?521.12 mg/kg, 0?6894.55 mg/kg and 0.35%?2.46%, respectively. 2. Study of single fungal fermentation of VRThe selected fungi could survive in VR without any addition of carbon source and nitrogen source. The activity of protease, α-amylase, β-glucanase, xylanase, carboxymethyl cellulase, phytase could be detected in the fermentation end product. Six fungi with strong vinegar residue degradation ability were selected base on the activities of six kind of enzymes. The content of NDF, hemicellulose and cellulose have a tiny decrease in the fermentation product by single fungi, while no decrease with the content of ADF, ADL and lignin. 3. Study of fungal consortium fermentation of VRConsortium-29, consisting of P. chrysosporium, T. koningii, A. niger and A. ficuum NTG-23, was constructed using orthogonal design combined with two-way interaction analysis. After seven days of cultivation, the reducing sugar yield reached 35.57 mg per gram of dry substrate(gds), which was 108.01% higher than the control(17.10 mg/gds). Additionally, the xylanase and CMCase activity reached 439.07 U/gds and 8.15 U/gds, which were 432.08% and 243.88% higher than that of pure cultures of A. niger(82.52 U/gds) and P. chrysosporium(2.37 U/gds), respectively. The cellulose, hemicellulose, and lignin content decreased by 17.11%, 68.61%, 14.44% respectively, as compared with that of the raw VR. The optimal culture conditions were obtained using orthogonal design as follows: incubation temperature 25 °C, initial pH 6, initial moisture content 70%, inoculum size 1?106 spores/mL, incubation time 5 days, urea/VR 1%, and MnSO4?H2O/VR 0.03%.It was concluded that the high content of CP and low content CF made VR a roughage forage; the technology of fungal consortium fermentation in this study has a potential application in lignocellulosic waste utilization with a low cost and high efficiency.