Method for manufacturing raw materials of fodder with rich proteins from amino acid fermentation residual liquor

Abstract

The invention discloses a method for manufacturing raw materials of fodder with rich proteins from amino acid fermentation residual liquor. The method includes inoculating and cultivating candida tropicalis or candida utilis and inoculating the candida tropicalis or the candida utilis into the amino acid fermentation residual liquor to obtain fermentation mash; adding honey into soybean meal and the like to manufacture solid fermentation raw materials; proportionally mixing the fermentation mash and the solid fermentation raw materials with one another, then carrying out solid-state fermentation on the fermentation mash and the solid fermentation raw materials, and drying and crushing the fermentation mash and the solid fermentation raw materials. The method has the advantages that a characteristic that residual non-protein nitrogen and residual sugar in the amino acid fermentation residual liquor can be converted into microbial cells by the candida tropicalis or the candida utilis is utilized, and the candida tropicalis or the candida utilis is inoculated into the amino acid fermentation residual liquor, so that the non-protein nitrogen and carbon sources which remain in the amino acid fermentation residual liquor during amino acid production can be converted into proteins of the microbial cells by the aid of the candida tropicalis or the candida utilis, and resources of the amino acid fermentation residual liquor can be sufficiently utilized; the non-protein nitrogen utilization rate further can be increased owing to solid-state fermentation, accordingly, the cost of the fodder can be reduced, and the method for efficiently manufacturing the raw materials of the fodder with the proteins is provided for developing the breeding industries.

Description

technical field [0001] The invention relates to the technical field of biological feed production, in particular to a method for preparing protein-rich feed raw materials by fermentation of amino acid fermentation residue. Background technique [0002] In amino acid (including glutamic acid, lysine, threonine, arginine, tryptophan, valine, etc.) NH4 + , controlling the appropriate non-protein nitrogen nitrogen source is a very delicate technology. Insufficient non-protein nitrogen nitrogen source will cause a part of the accumulation of α-ketoglutarate, which will eventually lead to low amino acid conversion rate; excessive non-protein nitrogen nitrogen source If there are too many amino acids, it will cause a part of the amino acid to be converted into glutamine, or remain in the fermentation broth, resulting in a decrease in the quality of the amino acid product. In order to fully convert carbon source substrates to form amino acids, non-protein nitrogen is usually added...

AI Technical Summary

Problems solved by technology

[0002] In amino acid (including glutamic acid, lysine, threonine, arginine, tryptophan, valine, etc.) NH4 + , controlling the appropriate non-protein nitrogen nitrogen source is a very delicate technology. Insufficient non-protein nitrogen nitrogen source will cause a part of the accumulation of α-ketoglutarate, which will eventually lead to low amino acid conversion rate; excessive non-protein nitrogen nitrogen source If there are too many amino acids, it will cause some amino acids to be converted into glutamine, or remain in the fermentation broth, resulting in a decline in the quality of amino acid products

In order to fully convert carbon source substrates to form amino acids, non-protein nitrogen is usually added in excess during the fermentation process, which leads to a certain amount of non-protein nitrogen (usually at 0.5 -2.5%), at the same time, there will be 0.5-4% of fermentable sugars (mainly glucose) not fully utilized by amino acid-producing bacteria during the amino acid fermentation process

After the amino acids in the fermentation broth are extracted, the remaining amino acid fermentation residue containing 0.5-2.5% non-protein nitrogen and 0.5-4% fermentable sugars will generally be treated as waste. These residues will not only pollute the environment, also cause waste