Study On Preparations Of Feed Additive Based On Polygonum Hydropiper Linn. Through Microbial Fermentation

Polygonum hydropoper L.(PH), which is a common Chinese herbal medicine, hasmany kinds of biological activity inculding insecticidal, antimicrobial, anti-oxidation,anti-tumor and so on, then there has important research significance on the modernbiological fermentataion of PH. Cellulose hydrolysis, simultaneous saccharificationand fermentation and solid state fermentation of PH has carried out in this articleusing a systematic study, and a newly production process of Polygonum hydropoper L.has set up to product feed additive.The main chemical composition of PH was measured as follows: cellulose25.03%, hemi-cellulose10.78%, acid insoluble lignin19.91%, protein7.06%, ash7.37%, flavonoid4.79%. The major composition of PH was total cellulose (celluloseand hemi-cellulose) and lignin, accounting for55.7%of the total composition,however PH had a low protein content, while crude flavonoid is pretty high. PH hadsome cellulostic hydrolysis performance, optimal enzymatic hydrolysis conditionswas pH4.8and50°C, liquid-solid ratio25:1, enzyme dosage50FPU/g PH, hydrolysistime48h.Using PH and cassava pulp (CP) as raw materials and cellulase, amylase andglucoamylase as supplemented enzymes, simultaneous saccharification andfermentation experiment was carried out, confirmed that PH could be digested andthus increase the release of flavonoid. In which two stages response surfacemethodology was used to optimize flavonoids dissolution ratio and proteins content,and the optimized fermentation conditions was CP:150g/L, PH7g/L, fermentationtime120h and incolum size12%. At the optimal fermentation conditions, comparingto control group which had no fermention, flavonoids dissolution ratio had increased21.2%, while proteins content had increased199.5%. Proved that Plackett-Burmandesign integrated with two phase response surface methodology had good feasibilityand effectiveness.Using multiple experimental design, including mixture design, orthogonalexperiment, uniform design and response surface methodology to optimize thefermentation conditions, the optimal fermentation conditions was ratio of the material,brewer’s spent grains (BSG): PH: CH=59:10:31; inoculation ratio, aspergillus niger:saccharomyces cerevisiae: bacillus subtilis=10:10:2, total inoculum size:13.2% (mL/g), fermentation time:120h, moisture content:60%and fermentation temperature30°C.Content of flavonoids, total phenol and protein of validation experiments underthe optimum fermentation conditions were2.95mg/g,3.48mg/g,30.1%respectively.Sacle-up experiment was carried out using static tray fermentation to enlargesolid-state fermentation experiment, then flavonoids content could be acquired morethan3.5mg/g, total phenol content was close to8.5mg/g, while protein content wasnear31%. According to the multiple parameter changes of fermentation process, thewhole solid state fermentation could be divided into two stages:(1) primaryfermentation with saccharomyces cerevisiae and bacillus subtilis as dominantmicroorganism (0-48h), in which the reducing sugar decreased quickly and totalphenol began dissolved, moreover there existed some protease activity and moisturecontent decrease;(2) secondary fermentation with aspergillus niger as dominant fungi(48-96h), in which the cellulose enzyme activity increased and flavonoids started todissove, however the growth of saccharomyces cerevisiae and bacillus subtilis biganto have a reduction of growth, protease activity began to rise once again, and themoisture content continued to decline.The bacteriostatic activity of fermented product could make an inhibition zone ofthe escherichia coli.