Fermentation optimization of protein feed preparation from licorice residue by bacteria and enzymes
YANG Ying-ge
WU Jiang-tao
WANG Juan
WANG Dan
LIU Jie
Abstract：The aim of the experiment was to develop a new protein feed.A single factor test and a response surface test were used to optimize the process conditions of cooperating fermentation of licorice residue with bacterial enzymes to produce protein feed.The results showed that the optimum fermentation conditions were determined as follows:Candida utilis addition 7.36％,cellulase addition 0.31％,xylanase addition 0.056％,solid to liquid ratio 0.71 g/mL,initial pH 5.0,thickness of feed layer 7 cm,fermentation temperature 37 ℃.Under the optimal fermentation conditions,the crude protein content of licorice residue was 25.65％.After fermentation,the crude protein content increased by 13.36％.The content of cellulose,hemicellulose and lignin decreased by 15.33％,2.32％and 3.45％,respectively.The study indicates that the fermentation of licorice residue with bacterial enzymes improves the nutritional value of licorice residue and enriches the resources of unconventional protein feed.
Keywords：bacteria-enzyme coordinationsolid fermentationlicorice residueprotein feed
Publication Date：2023-12-31
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 81-85 )