The Study On Technological Conditions Of Microbial Protein Feed Produced By Apple Pomace Fermentation

Apple pomace has extensive development use, and the fermentation production of microbial protein feed is a waste utilization of apple pomace. Apple pomace microbial feed will become the main direction of development and utilization of apple pomace. It has far-reaching practical significance on the industrial structure adjustment and sustainable development, comprehensive utilization of agricultural wastes and the alleviation of the contradiction between supply and demand of China development of the protein feed industry.This paper mainly studies the processing conditions on the producing microbial protein feed of the solid-state-fermentation of apple pomace. The main research method is orthogonal tests and single factor tests. At the same time, the process condition was optimized research using response surface design analysis and experiments. Conclusions can be obtained as follows:1. Using the raw apple pomace as material and the EM fermentation liquid as compound bacteria for fermentation production of microbial protein feed.2. The major factors of the crude protein content of fermentation products are fermentation temperature, moisture content and inoculation amount by orthogonal tests and single factor tests. Wherein the fermentation temperature has the most significant effect.3. Response surface analysis design tests prove the results of the orthogonal design tests, the experimental data is consistent. Among them, the interaction effect of fermentation temperature and inoculation quantity is significant.4. The optimal fermentation condition is:the fermentation temperature is24α, the optimum water content is30%, the inoculation quantity is0.8%, the mixture of particle size of apple pomace, stirring once each day and mixing3min, the amount of sucrose added is3%, the fermentation time is4d.5. The main nutritional composition are changed greatly of fermentation products compared with raw materials. Under the optimal conditions, the crude protein content of product was increased from5.82%to21.30%, and the fat and ash content were also enhanced. Therefore, the nutrition of product were improved.After the solid-state-fermentation, apple pomace main nutrient component content and value are improved obviously. So it is very important that the research and development of apple pomace. It can not only solve the environmental pollution problems of the besetting juice processing enterprises, and can also put the waste into treasure. At the same time, it can provide a good quality protein feed resources for the livestock industry.