The Micro Ecological Fermentation Of Mulberry Leaves

Microbial fermentation of mulberry leaves is to make full use of abandoned mulberry leaves for animal feed, so as to improve the value of mulberry leaves. The relative content of protein and Ca2+ were incresed, and the polysaccharide was lost, it was difficult to determine the optimal fermentation conditions of micro ecological fermentation. This study is the use of microbial fermentation of mulberry leaves, and the comprehensive evaluation index(CEI)was put forward to measure the degree of fermentation, and the total amount of the nutritional composition of mulberry leaves reached the highest.This study is about using Bacillus subtilis, fermentation of lactobacillus and yeasts for mulberry leaves under different conditions, then by phenol sulfuric acid method, potassium permanganate standard solution method, Kjeldahl nitrogen determination of fermentation in mulberry leaves polysaccharides, calcium and protein content were measured and compared with the control-experiment. The optimum fermentation conditions were obtained by calculating the comprehensive evaluation index of micro ecological fermentation. To mix the micro ecological fermentation of mulberry leaf powder in different proportion in fish food to raise peacock, golden globe and black marie, and observe the effect of the rate of weight gain(WGR),growth rate(SGR) and feed coefficient(FCR).Research results show that the relative contents of protein and Ca2+ may increase with the loss of polysaccharide in the condition of 10% of inoculation with the equal amount of yeast and lactobacillus, 35 ℃, 60 h, pH 8, 60% of water. In the condition of micro ecological comprehensive assessment index of mulberry leaf fermentation is higher. Microbial fermentation mulberry leaves can increase the fish growth rate, growth rate, at the same time,the feed coefficient can be reduced, which can reduce the feed cost.It can be concluded from the research results, under suitable fermentation conditions,microbial fermentation can make calcium and protein fermentation of mulberry leaf relative content increased. The fermentation can reduce the C/N ratio of mulberry leaves, and thenutrient composition of the feed is more balanced. Micro ecological fermentation comprehensive evaluation index is a measure of the degree of the nutritional components of fermented mulberry leaves, there is the guidance significance for the judgment and selection of the optimum fermentation conditions.