| The citrus yield in China was third in the world, which was more than 22 million tons. Residue citrus was the waste of juice processing industry that was rich in protein, fat, carbohydrates, trace elements and other nutrients, whereas highly mildew smell. Therefore, the utilization of citrus residue were both important to environmental initiatives and to improving the economic benefits of fruit juice processing industry.This paper studied the problems that using hybrid strains solid state to ferment citrus residue to product protein feed. The preparation of solid koji, the optimization of fermentation technology and the late silage etc were made systematic study.(1)Study on fermentation of orange peel residues by mixed microbial solid koji and its silage.One kind of solid koji was made using Aspergillus niger, Aspergillus oryzae, Saccharomycopsis fibuligera as mixed strains and wheat bran as raw material. The orange peel residues were fermented by solid koji and the fermented product was preserved by silage. The results showed that the content of crude protein, soluble protein, crude fat, pectin and cellulose of the fermented product compared with raw material had changed obviously. When the adding amount of solid koji was 1%, the fermentation temperature was 10℃,the time was 45h,the content of crude protein, soluble protein and crude fat of the fermented product would increase 35.41%,39.70% and 83.95% respectively, the content of pectin and cellulose of the product after fermentation would decrease 18.87% and 7.53% respectively. The crude protein, crude fiber, crude fat and others of fermentation products in initial silage decreased a little, while moisture content increased, but after 3 months of silage, each index changed tends to gently. In a word, the quality of fermented product would not be changed by silage.(2)Study on the preparation and the process optimization of single strains solid koji1) Screening the aspergillus 315, Aspergillus oryzae, Saccharomycopsis fibuligera, Trichoderma koningii and so on, it found that the aspergillus 315 was the best starter propagation when the pectinase live was as investigates index. After mutagenesis and induce, the pectinase live increased nearly 15%. Through the single factor experiment and orthogonal test, the best technological conditions for starter propagation were got: the add water quantity was 30%, cultivation time was 4d,the temperature 28℃, the fill volume was 20g/500ml without accessories.2) Screening the aspergillus 315, Aspergillus oryzae, Saccharomycopsis fibuligera, Trichoderma koningii and so on, it found that the Aspergillus oryzae was the best starter propagation when the Beta glycosidase enzymes live was as investigates index. Through the single factor experiment and orthogonal test, the best technological conditions for starter propagation were got:the add water quantity was 40%, cultivation time was 5d,the temperature was 30℃, and the fill volume was 25g/500ml without accessories.3)Screening the aspergillus 315, Aspergillus oryzae, Saccharomycopsis fibuligera, Trichoderma koningii and so on, if found that the Eosinophilic tannins tube sac yeast was the best starter propagation when the cellulase live was as investigates index. Through the single factor experiment and orthogonal test, the best technological conditions for starter propagation were got:the add water quantity was 40%, cultivation time was 5d,the connect bacteria for biomass was 5.6* 106/g, crooked bacterium fluidwas 4mLl,the temperature was 30℃, and the fill volume was 25g/500ml with 1% urea as accessories.(3)Technology research on fermentation of orange peel residues by mixed microbial solid koji.Mixed the induced aspergillus 315, tube sac yeast, Aspergillus oryzae with the ratio of 1:1.5:0.5.The bacteria strains ratio was 5%, the fermentation time was 6d and fermentation temperature was 32℃ without any accessories,then got the final fermentation products of which the crude protein content was 25.01%, true protein content was 22.97%, soluble protein content was 365.849 μg/g, while the pectin content was less than 2%.With the above fermentation condition, pilot test was carried out, then got the high-protein feed of which the protein content was 24.43%, true protein content was 22.24%, soluble protein content was 362.755 μg/g, while pectin content was less than 2%.(4)Silage experiment of Fermentation orange peel slag.Through the experimental study of leaven orange peel slag feed, the crude protein, crude fiber, crude fat and others decreased, while moisture content increased of fermentation products when it was silaged, but each index changed tend to be gentle after 3 months. Overall, The quality of fermented product would not be changed by silage. |
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