Scientific Detection On Parameters By Solid-state Fermentation Of Soybean Meal

In this paper, several different parameters by solid-state fermention of soybeanmeal were investigated. pH in essence is a method of characterizing the degree ofacidity or alkdinity of any solution. However, the pH of solid strates had not ever beeninvestigated and reported. The full name of pH is hydrogen ion concentration, namelythe concentration index of pH. According to the definition, the method ofcharacterizing pH for solid-state fermention was set up. By determining the pH ofmixture of solid and water to calculate the amount of substance of pH, then the pH ofsolid strate was a conclution. Then, in this paper, how to detect the pH of solid strateand effects on the pH by different solutions, temperatures, crushing methods andfilterings on the solid strate were syudied. The results show that the best factors todetect the solid,s pH were:1:20by proportion of solid and liquid,30℃and the breakingfor the solid strate.In this experiment, the following five sampling methods, namely M fonts sampling method; one third of the sampling method; nine grid sampling method;fifth of the sampling method; Wei-coil sampling method,were used. Accordingto the same culture condition and operation, the determination of the five sampling points of the sampling parameters, pH, reducing sugar and amino nitrogen content was did and then compared with the whole, to explore each of these characteristics and sampling methods solid-state fermentation of soybean meal inthe most scientifically sound sampling methods. By comparing with the overallparameters, Experiments show that the Wei-coil sampling method parameters show the minimum difference (all within10%), indicating that the sampling method representative sampling points, the overall response to the fermentation conditions uniform, solid-state fermentation of soybean meal as the most scientific sampling method.At the same time, the homogeneity of solid strate and sampling reasonably in thewhole incubation period were investigated. The subject collected6-8samples in eachof the fermentation period of the whole soybean meal fermentation cycle, in which themeal is fermented solidly. We compared the differences of the parameters of eachsample in the same period so as to achieve two goals: on the one hand, we tried toknow the actual situation of the homogeneity of the samples in different periods; on the other hand, we tried to use the differences to provide guidance and reference for howto collect samples in each period appropriately and reasonably(including the samplepoint and sample volume, etc.),so that it can be a representation of the wholefermenting substrate. The results were showed. At the same moment for fermention,the diversity of different samples was remarkable between57h and100h, andindistinctive between0h and54h. And at the different moment for fermention, thediversity of different samples was remarkable between0h and40h,75h and100h, andindistinctive between40h and75h.So we can reasonably change the times of samplingto determine the homogeneity of solid strate.