Method for preparing fatty acid-rich protein feed raw material from amino acid fermentation residual liquor

Abstract

The invention discloses a method for preparing a fatty acid-rich protein feed raw material from amino acid fermentation residual liquor. The method comprises the following steps: performing inoculated culture on trichosporon mucoides first and then inoculating a trichosporon mucoides seed solution into the amino acid fermentation residual liquor to obtain fermented liquor; adding a proper amount of molasses into bean pulp and the like, and mixing uniformly to prepare a solid-state fermentation raw material; mixing the fermented liquor with the solid-state fermentation raw material at a certain ratio, and performing aerobic solid-state fermentation; drying a fermented material and grinding. Wastes are reasonably utilized, the utilization rate of the fermentation residual liquor in amino acid production is increased, the trichosporon mucoides capable of efficiently utilizing non-protein nitrogen is applied to the fermentation of the amino acid fermentation residual liquor, and residual non-protein nitrogen and sugar in the amino acid fermentation residual liquor are fully utilized for microbial conversion. Moreover, in combination with solid-state fermentation, the utilization rate of non-protein nitrogen is further increased, the drying cost is greatly reduced, the environment is protected, resources are saved, and the low-cost and fatty acid-rich protein feed raw material is obtained.

Description

technical field [0001] The invention relates to the technical field of biological feed production, in particular to a method for preparing feed raw materials rich in fatty acid protein by using 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 a...

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