Method for producing single cell protein (SCP) feedstuff by using waste slag of citrus

A single-cell protein and feed technology, which is applied in the field of single-cell protein feed preparation, can solve the problems of long fermentation period, pollute the environment, waste resources, etc., and achieve the effects of low production cost, good nutrition and pollution reduction.

Inactive Publication Date: 2008-02-27
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, this nutritious substance was all discarded, which not only wastes a lot of resources, but also pollutes the environment, and single-cell protein is the best protein source for feeding animals, so the use of citrus waste residue t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A, Aspergillus niger is expanded and cultivated step by step with PDA medium in agar slant medium, test tube, eggplant bottle; Saccharomycete is expanded and cultivated step by step with wort medium in agar slant medium, test tube, Erlenmeyer flask; wherein black Aspergillus was cultured at 28°C for 6 days, and after making a suspension, the number of spores reached 10 under the microscope. 9 cells / mL, the yeast was cultured at 28°C for 2 days, and the yeast cell suspension was examined under a microscope, and the number of cells was 10 10 Individual / mL, the bacterial classification after above-mentioned enlargement is compounded, makes Aspergillus niger: Candida utilis=1: 3 (bacteria number ratio), thalline cell concentration is 10 9 individual / mL.

[0014] b. Add 2% urea and 10% bran to the citrus waste residue (including seeds, tangerine, capsule coat, etc.) after being squeezed by a juice extractor, and prepare and mix it as a fermentation raw material for subseque...

Embodiment 2

[0017] A, Aspergillus niger is expanded and cultivated step by step with PDA medium in agar slant medium, test tube, eggplant bottle; Saccharomycete is expanded and cultivated step by step with wort medium in agar slant medium, test tube, Erlenmeyer flask; wherein black Aspergillus was cultured at 30°C for 5 days, and after making a suspension, the number of spores reached 10 by microscopic examination. 8 cells / mL, yeast cultured at 30°C for 2 days, microscopic examination of the yeast cell suspension, the number of cells was 10 9 Individual / mL, the bacterial classification after above-mentioned enlargement is compounded, makes Aspergillus niger: Candida utilis=1: 5 (bacterial number ratio), thalline cell concentration is 10 8 individual / mL.

[0018] b. Add 1% urea and 15% bran to the citrus waste residue (including seeds, tangerine, capsule coat, etc.) after being squeezed by a juice extractor, and prepare and mix it as a fermentation raw material for subsequent use.

[001...

Embodiment 3

[0021] A, Aspergillus niger is expanded and cultivated step by step with PDA medium in agar slant medium, test tube, eggplant bottle; Saccharomycete is expanded and cultivated step by step with wort medium in agar slant medium, test tube, Erlenmeyer flask; wherein black Aspergillus was cultured at 30°C for 6 days, and after making a suspension, the number of spores reached 10 under the microscope. 8 cells / mL, yeast cultured at 30°C for 2 days, microscopic examination of the yeast cell suspension, the number of cells was 10 10 Individual / mL, the bacterial classification after above-mentioned enlargement is compounded, makes Aspergillus niger: Candida utilis=1: 20 (bacteria number ratio), thalline cell concentration is 10 7 individual / mL.

[0022] b. Add 3% urea and 5% bran to the citrus waste residue (including seeds, tangerine, capsule coat, etc.) after being squeezed by the juice extractor, and prepare and mix it as a fermentation raw material for subsequent use.

[0023] C...

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PUM

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Abstract

The invention discloses a manufacturing method of single cell protein (SCP) fodder through waste citrus slag, which comprises the following steps: culturing aspergillus niger at 28-32 deg. c for 4-6d; making the suspension to test the spore number to 107 -109/mL during microscopy; culturing yeast at 25-32 deg. c for 1-2d; testing the number of yeast cell suspension at 108-1010/mL; building up with number rate at 1: 1-1: 20; adding 106-108/g fermenting material into waste modulated citrus slag; setting the bulk quality of suspension and fermenting material at 5-15%; switching the suspension into non-sterile material at 28-32 deg. c to stew and culture; stirring every 24h; fermenting 2-4d; fetching the material to place at 45-55 deg. c to dry; grinding; obtaining the product with little energy consumption, short period and low cost. The invention improves the protein content not less than 20% and cellulose degrading rate not less than 5%, which has good fodder taste without any pollution.

Description

Technical field: [0001] The invention relates to a method for preparing single-cell protein (SCP) feed, in particular to a method for producing single-cell protein feed by utilizing citrus waste residue. Background technique: [0002] During the processing of citrus, a large amount of waste residue will be produced, which is rich in soluble sugar, pectin, crude fiber, vitamins, amino acids, minerals and other nutrients. In the past, such nutritious substances were all discarded, which not only wastes a lot of resources, but also pollutes the environment, and single-cell protein is the best protein source for feeding animals, so the use of citrus waste residue to produce SCP protein has attracted much attention. People have tried single-cell protein feed, such as patent CN 1184306C, but the method has the disadvantages that the raw materials need to be sterilized, the energy consumption is large, and the fermentation cycle is long. Invention content: [0003] The purpose o...

Claims

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Application Information

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IPC IPC(8): A23K1/00A23K1/14A23K10/12A23K10/16A23K10/37A23K40/00
CPCY02P60/87
Inventor 陈功李洁芝张其圣余文华张颖吴奇谦
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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