Research Of Preparation Process For Compressed Nutrition Bowl By Cotton Stalk Fermentation

Studies of compression nutritional bowl prepared by organic substrates in ourcountry still exist a lot of gaps, the existing research results, but also have a big gapbetween the level of foreign. This research is using cotton stalk material, fermentationby screening strain and strains keeping in store, preparation nutritious proteincompressed nutritional bowl Ingredients, to optimize the fermentation process.Meanwhile, fermentation process optimization of xanthan gum produced by thexanthomonas campestris is in progress. Eventually, the nutritional bowl Ingredients,xanthan gum and minor ingredient, conduct complex compression experiments toexpansion as a measure to determine the production process of cotton stalk compressednutritional bowl. The test results demonstrate the feasibility and effectiveness of theproduction process, This provided a theoretical basis for industrial production,agricultural applications. The details are as follows:1. Strain X13which was separated from panda feces was identified as Escherichiafergusonii. Using single-factor test to determine the optimal culture conditions ofenzyme production, temperature32oC, initial pH value is natural pH, fermentationperiod of five days, inoculum size7.5%. Optimal culture medium obtained by theseries of tests and analysis, and the composition is peptone14.92g/L, ammoniumsulfate4.395g/L, magnesium sulfate0.5313g/L, dipotassium phosphate3.295g/L,yeast extract0.5g/L,4g/L ammonium chloride and CMC-Na10g/L. Under theseconditions, the cellulose enzyme activity of0.14U/mL before optimization increased to0.73U/mL, a521.4%increase.2. Use single-factor test to determine optimum fermentation conditions byproduction of xanthan gum by Xanthomonas campestris strains named CHYJ, thetemperature31oC, initial pH8.0, fermentation period72hours, inoculum size11%,shaking speed160r/min, liquid volume of75mL. Optimal culture medium obtained bythe series of tests and analysis, and the composition is yeast extract0.078%,ammonium sulfate0.022%, dipotassium phosphate0.1022%, sucrose2%, beef extract0.1%,0.01%calcium sulfate and magnesium sulfate0.01%. Under these optimumconditions, the production of xanthan gum by CHYJ before optimization4.502g/Lincreased to11.805g/L, a262.2%increase.3. The relevant strain compatibility test to determine the best combination ofnitrogen-fixing bacteria GN, Candida tropicalis CCY, Saccharomyces cerevisiae strainsCBY and producing cellulose enzyme strain X13.The optimal fermentation conditionsof preparation compressed nutritional bowl Ingredients is, moisture content of35mL,inoculation methods for the first pick GN strains,24hours followed by yeast andbacteria. Inoculum size GN1.2mL, CCY, CBY and X13strains each0.6mL;fermentation temperature is34oC, fermentation period is96hours. Optimal culturemedium obtained by the series of tests and analysis component is cotton stalk4.7g, coconut shell powder0.3g, peptone0.4g, yeast extract0.1g,1.72g urea and dipotassiumphosphate0.304g. Under these conditions, the compressed nutrition bowl Ingredientsprotein content of29.08%, compared with the pre-fermentation19.80%improved46.84%.4. The expansion of the main indicators of nutritional bowl raw materials compresscomplex process was studied to obtain a complex formula as follows: The mainmaterials ratio of4:1, the water content of15mL, xanthan gum content of0.05g, Thetotal weight of the product is6g. Using this recipe expansion of cotton stalk compressednutrition bowl can reach458.248%.