Research On Vinegar Residue Hydrolyzate Fermentation For Feed Microorganism Product

Bacillus subtilis and Bacillus licheniformis are used widely as good strains of feed additives, more and more researches pay attention to them, they become more and more widely applied. As the liquid fermentation has the advantages of the short cycle, to provides the convenience for Bacillus subtilis and Bacillus licheniformis. Currently, Bacillus subtilis and Bacillus licheniformis mainly based on corn flour, soybean meal and the bran and so on in industrial production.As the population pressure, under the condition of food supply is more and more nervous, materials based on more difficult, from a long-term perspective, it is difficult to achieve. As a kind of fiber raw material, waste vinegar residue is a large reserves of biomass materials, easily obtained, its exploitation and production of various types of probiotics, after all, a long-term policy. First, the water heat treatment technology is adopted to vinegar residue preprocessing, and then optimize the cellulase hydrolysis conditions. Second, instead of the glucose medium, we used the vinegar residue hydrolyzate as the based medium to fermentation experiments of Bacillus subtilis. Finally, through orthogonal experiment and the glucose factor experiment, to optimize the fermentation medium of vinegar residue enzymatic, finally on the basis of these results, fed-batch fermentation of Bacillus subtilis and Bacillus licheniformis were established and cultivating parameters of fermenter were researched.At present, propionic acid is also the most safety and environmental protection feed additives, the main production methods of propionic acid is chemical synthesis, but chemical synthesis requirement is higher, the production cost is higher, but also a series of environmental problems, therefore, method of microbial fermentation production of propionic acid is also the trend of The Times. The main research results were as follows:(1) First, the water heat treatment technology is adopted to vinegar residue preprocessing, glucose concentration was 20.00 g/L solution of vinegar residue hydrolyzate, and then optimize the cellulase hydrolysis conditions, the influence of ratio of solid-liquid, cellulose concentrate, time on enzymatic hydrolysis and p H.The optimum hydrolysis process was as follow:solid-liquid ratio 2.0:10, cellulose concentrate 460 U/g WVR, p H4.8, enzymatic hydrolysis time 48 h, finally, glucose concentration was 27.00 g/L solution of vinegar residue hydrolyzate.(2) Instead of the glucose medium, we used the vinegar residue hydrolyzate as the based medium to fermentation experiments of Bacillus sp., the feasibility of fermentation of Bacillus sp. using vinegar residue was studied, the results showed that the viable number of 4.64×1010 cfu/m L was obtained under the condition of using vinegar residue enzymatic hydrolysate, which was 30.34% of the traditional glucose medium, and fermentation period is 28 h, the viable number of 2.03×109 cfu/m L was obtained, by comparison the traditional glucose medium(8.07×108 cfu/m L), increased by 151.55%.(3) Using orthogonal experiment L9(43) optimize the fermentation medium of vinegar residue enzymatic of Bacillus subtilis, the result showed,29.3 g/L of the glucose concentration of vinegar residue enzymatic hydrolyzate, the most suitable for cell growth fermentation medium is corn steep slurry 20 g/L, phosphate concentration 1.0 g/L,(NH4)2SO4 concentration 5.0 g/L, viable count reached 5.76×1010 cfu/m L under this condition.7 L fermentor indicated that Bacillus subtilis fermentation period for 22 h, viable count reached 6.16×1010 cfu / m L under this condition, spore production rate of more than 80%.7 L fermentor showed that Bacillus licheniformis fermentation period for 18 h, viable count reached 8.25×109 cfu / m L under this condition, spore production rate of more than 80%, a 2.23% increase over the shake flask culture.(4) On the basis of vinegar residue liquid fermentation medium, investigates the enzymolysis liquid fermentation of vinegar residue enzymatic hydrolysis production feasibility of propionic acid. The results show that, vinegar residue enzymatic hydrolysis as carbon source produce of propionic acid, fermentation period is 132 h. Propionic acid is got about 24.35 g/L.Investigated the situation of propionic acid fermentation of vinegar residue enzymatic hydrolysis concentrated, preliminary exploration high sugar concentrate on the influence of propionic acid fermentation. The results showed that the fermentation period 132 h, propionic acid production of 18.8 g/L. Propionic acid production was lower than those of enzymolysis liquid, it may be due to the high concentration of sugar vinegar bad digestion liquid inhibit the growth of the produce acid propionic acid bacillus, or which has a certain inhibitory substances.