Anaerobic Solid State Fermentation Of Porcine Blood Protein

With amino acid content as index, single factor test was adopted to investigate theaddition of wheat bran, fermentation temperature, fermentation agent addition, bloodresidue humidity and fermentation time to determine the optimum condition foranaerobic solid-state fermentation of porcine blood．The result shows that the aminoacid content in the material reaches its maximum as the fermentation temperature is37.5℃. In order to fully hydrolysis the protein and minimize the accumulation oftoxic substances in the material fermented, the best fermentation time is7d.The factors, which are concentration of fermenting agent, wheat bran and thehumidity of blood residue, have a great influence on the fermentation results. Theoptimum condition for anaerobic solid-state fermentation of porcine blood with towfermentation agents was determined by method of Box-Behnken response surfacedesign. The optimum condition is that water content of porcine blood76.0%, additionof wheat bran10.8g, corn flour and, addition of corn flour1.2g, addition of theactive99fermentation gent0.768g, addition of the active99fermentation gent0.192g, addition of porcine blood86.0g, fermentation time7d, fermentation temperature37.5±0.5℃．Compared with the amino acid content before fermentation, amino acidcontent after fermentation was22.9mg g^-1and increased15times. The numericalmodel is reasonable and effective with the calculated deviation less than5%.The color and the flavor of the substrate were used as the evaluation index of thefermentation effect. The substrate was dark brown with a rich flavor of the wine,which indicates that the fermentation effect is ideal. By Sodium Dodecyl Sulfate–Polyacryl Amide Ggel Electrophoresis （SDS-PAGE）, it is confirmed that the porcineblood protein was degraded into small peptides.In order to assess the effect that the fermented blood meal used as a feed additive,we use pepsin in vitro experiments to measure protein digestibility of the fermentedblood meal and the unfermented blood meal, respectively. The result shows theenzymatic hydrolyzate hydrolysised after20h, the protein digestibility of the fermented blood meal reached96.3%which compared with unfermented blood mealincreased nearly40%. Hydrolysised after4h, amino acid contents in the enzymatichydrolyzate of fermented blood meal were significantly higher. Fermented bloodmeal doped at3-week-old mice diets at a certain percentage. After two weeks, noabnormality is found in the small intestine by small intestine tissue sectionexperiments. It indicats that the fermented blood meal is bio-security and reliable.To explore the application area of fermented blood，the best conditions of acidhydrolysis of blood meal were investigated. Solif-liquid radio, concentration ofhydrochloric acid and time for hydrolyzing are influence factors. The content ofL-histidine in the hydrolyzate was measured to determine the optimum parameters.The result shows the fermented blood was hydrolysised effectively at9mol L^-1hydrochloric acid,20h of time,3:1(mL g^-1) of the proportion of concentratedhydrochloric acid.