Study On The Process Of Microbial Fermentation To Utilize The Offal Of Marine Products

Leftovers of seafood products refer to the waste produced during the processing of seafood products,as well as some scrap,but they contain extremely rich nutrients.In present time,the processing and utilization of leftovers of seafood products are mainly made into low-value feeds,or thrown away directly,which can easily cause environmental pollution,and resources are not used rationally.In view of this,this article selects the internal organs of carp and the waste of crabs and crabs as the research object in the seafood industry,and screens for the microbial strains that can efficiently degrade leftovers,separates and purifies them,and explores the fermentation process.The utilization of scrap resources to increase their added value can not only solve resource wasted,but also to reduce environmental pollution.This study uses microbial fermentation to use scraps to produce high value-added biological products,providing theoretical basis of high-efficiency biotransformation of marine products.The main research content is as follows,the results show:(1)Using seafood waste as the only fermentation substrate,without adding any other excipients,inoculate commercial mixed bacteria to ferment,and screen for strains that can effectively use waste from the fermentation broth and name them X1,X2,X3.(2)The optimal conditions for viscera of X1 fermented carp were as follows: solid-liquid ratio was 1:9,pH was 5,temperature was 30?,and fermentation time was 3 d.Fermentation conditions of Shrimp: The solid-liquid ratio was 1:7,the pH was 5,the temperature was 35?,and the fermentation time was 1 d.Fermentation conditions of crab scraps: the solid-liquid ratio was 1:7,the pH was 5,the temperature was 35°C,and the fermentation time was 3 d;X2 fermentation process: The optimal fermentation conditions for the internal organs of carp were as follows: solid-liquid ratio of 1:7,pH of 9,temperature of 40 ?,and time of 1 d.Fermentation conditions of Shrimp: the solid-liquid ratio was 1:7,the pH was 8,the temperature was 35 ?,and the time was 2 d.Fermentation conditions of crab scraps: solid-liquid ratio 1:7,pH 8,temperature 35 ?,time 1 d.X3 fermentation process: The optimal fermentation conditions for carp entrails were: solid-liquid ratio of 1:7,pH of 8,temperature of 35?,and time of 2 d.Fermentation conditions of Shrimp: The solid-liquid ratio was 1:7,the pH was 8,the temperature was 30?,and the time was 1 d.Fermentation conditions of crab scraps: solid-liquid ratio 1:7,pH 8,temperature 25 ?,time 1 d.(3)Single colonies X1,X2,and X3 obtained by screening were screened and 16 SrDNA nucleotide sequence was performed to determine that the X1 strain was Bacillus cereus,X2 was Acidovorax sp,and X3 was Bacillus.The presence of E.coli was not detected in the products obtained from the fermentation of X1 and X2 strains.However,the positive rate of E.coli in the leftovers of X3 strain fermented carp was 0,and the E.coli in the fermentation product of shrimp waste was not detected.The positive rate of the group was 29.8%,and the positive rate of coliform bacteria in the crab wasted fermentation product was 19.6%.In this study,three strains of high efficiency fermented microorganisms were screened,and the biotransformation process of bulk marine products(squid,shrimp and crab)was discussed,which provided the data reference for the production of high efficiency microbial transformation of marine products by-products.