Studies On The Production Of Single Cell Protein By Mixed Bacteria Fermentation Of Potato Residue And Waste Water

Potato residue is the main raw material of starch production. The main components of potato residues are starch, fibrin, and hemi-cellulose. the potato residue has the physicochemical properties of colloid. Potato juice comes from different extraction processes. During the production process, many factories discharge these residues to the environment directly. It wastes the resource, and polluts the environment. Take the advantage of microbial fermentation to produce single cell protein can relieve the situation of shortage of the protein resource and it can also reduce the pollution of these residues.In the research, four bacterial strains were chosen to ferment potato residues,and their enzymatic properties of cellulose and amylase were measured. The results showed that these bacterial strains could degrade the fiber and starch efficiently. The range of the optimal enzymatic reaction temperature was 40 ℃~50 ℃,and the range of their optimal enzymatic reaction p H was 7 ~ 8. In the research of salt tolerance of four bacteria strains, the optimal growth salinity of Aspergillus niger was20‰. The optimal growth salinity of the other three bacterial strains was 5‰. All the factorial strains could survive very well below the seawater salinity. This part experiment proved that the bacterial strains could apply to the coastal enterprises.The research also studied the influence of temperature, time, inoculation amount, inoculation proportion and rotation speed to the production of fermentation through single-factor experiments and the orthogonal test. The results showed that the optimal fermentation conditions were: 30 ℃, 6 d, 190 r/min, inoculation amount of10%, and Beer yeast: Bacillus licheniformis: Trichoderma viride: Aspergillus niger=4.5:4.5:0.5:0.5. The analysis of the production showed that crude protein accounted for 32.6%, true protein accounted for 18.6% and amino acid accounted for23.167%.This study finally carried out the sea cucumbers culture test, using the above fermentation product, compared with the commercial feeds. the results showed that the weight of sea cucumbers in experience group increased 45 g, the weight in control group increased 40.5 g. This results showed the fermentation production was feasible to feed cucumbers.