By Topic

Study on isolation of protease-producing microbes and production of high-quality protein stuffs by solid-state fermentation

Sign In

Cookies must be enabled to login.After enabling cookies , please use refresh or reload or ctrl+f5 on the browser for the login options.

Formats Non-Member Member
$31 $13
Learn how you can qualify for the best price for this item!
Become an IEEE Member or Subscribe to
IEEE Xplore for exclusive pricing!
close button

puzzle piece

IEEE membership options for an individual and IEEE Xplore subscriptions for an organization offer the most affordable access to essential journal articles, conference papers, standards, eBooks, and eLearning courses.

Learn more about:

IEEE membership

IEEE Xplore subscriptions

6 Author(s)
Qingqiang Yin ; Coll. of Animal Sci. & Veterinary Med., Henan Agric. Univ., Zhengzhou, China ; Pengpeng Wang ; Juan Chang ; Ruiyu Zuo
more authors

Protein resources are severely short around the world, especially for the requirement of animal production. How to solve this problem has become more and more important. The production of high-quality protein stuffs from the low-quality unconventional protein resources by microbial fermentation is the main research direction all over the world. In this study, the low-quality protein stuffs such as cottonseed, blood and feather meals were fermented by Aspergillus oryzae (A. oryzae), which was isolated from bovine rumen and identified by 26S rDNA. The orthogonal experiment and single factor analysis of variance method was used to select the optimal fermentation nutrient media and conditions. The results showed that the optimum medium compositions of raw materials for replacing soybean meal were 30% blood meal, 26% cottonseed meal, 4% feather meal, 35% wheat bran, 5% corn flour; the best fermentation conditions were initial pH 6, 40% moisture, 2% fungal inoculation volume, and 60 h fermentation. Under the best conditions of solid-state fermentation (SSF), the soluble protein content, amino nitrogen content, crude protein content, free amino acids in the fermented products were 173.72 mg/g, 34.75 mg/g, 48.97%, 100.95 mg/g, which were increased by 82.68%, 379.97%, 12.91%, 570.00%, compared with the unfermented product, respectively (P<;0.05). The activities of protease, amylase and cellulase in the fermented products were 2341.83 U/g, 36780.8 U/g and 6835.43 U/g, respectively. It can be concluded that the unconventional protein resources can be significantly improved by using the method of SSF of A. oryzae. The experiment result will provide an important theoretical basis for solving current shortage of protein feed resources.

Published in:

Remote Sensing, Environment and Transportation Engineering (RSETE), 2011 International Conference on

Date of Conference:

24-26 June 2011