Study on Process of Semi-Solid Fermentation of Rice Straw by Composite Strains to Produce Feed Protein
Rice straw produces protein feed through microbial fermentation,which has rich nutritional value.In this experiment,rice straw was used as the sole carbon source and bran was added as the nitrogen source.Semi-solid fermentation was carried out by Aspergillus niger and Pichia kluyveri 16 composite strains to explore the optimal fermentation conditions for the production of protein feed by mixed bacteria fermentation.The results showed that in the rice straw and bran medium,rice straw∶bran=3∶1,the initial pH of the solid medium moisture was 4.0,the initial moisture content was 60%,the inoculation amount of A.niger was 20%,the fermentation time of A.niger was 60 h,the fermentation speed of P.kluyveri 16 was 150 r/min,the inocula-tion amount of P.kluyveri 16 was 9%,and the fermentation time of P.kluyveri 16 was 4 d.Under this condi-tion,the crude protein content of fermented feed was 17.5%,which was 2.1 times higher than that before fer-mentation.The true protein content was 14.5%,which was 1.7 times higher than that before fermentation.The cellulose content decreased,and the amino acid content increased exponentially.In this study,the process of semi-solid fermentation of rice straw protein feed by composite strains was explored,which effec-tively improved the digestibility of rice straw pro-tein feed and significantly improved the nutritional value of rice straw,which was of great significance for the development of new straw protein feed.
万方数据
维普
