Study On The Application Of Microbial Fermentation Technology In The Preparation Of Kelp Slag Feed

Kelp residue in the first study were measured, and its protein content was16.0%,crude fiber content of30.0%, amino acid content of0.2%, followed by the choice ofexperimental strains were determined, viride, Aspergillus oryzae, Bacillus subtilis,Candida tropicalis meet the requirements and purpose of the experiment. With a lot ofrelevant information through a single strain fermentation and the fermentation of thecomplex contrast to the situation proved Bacillus subtilis and Candida tropicalis in a4:1ratio of composite is the best. Single factor experiment studied the inoculation,fermentation time, fermentation temperature on the fermentation of seaweed residuebacteria enhance biological potency,determined the optimum fermentation conditions.These results for the composite strain fermentation kelp residue to enhance itsbiological potency of feed to provide the appropriate process parameters and atheoretical basis. We also received the result that fermentation can reduce theformaldehyde content of the Kelp residue，and it demonstrated that the fermentationseaweed residue can be used in the farming of sea cucumber.The experiment to determine the optimal fermentation parameters: Bacillussubtilis and Candida tropicalis (4:1) composite, the fermentation temperature30℃,72-hour fermentation period, inoculums10%. Under these conditions, the proteincontent can reach23.5%, amino nitrogen content up to1.10%，reducing sugar contentup to5.6%.