The Production of Single Cell Protein by Solid State Fermentation of Grape Residue

Single cell protein (SCP) production was studied by solid state fermentation using grape residue as a sole carbon source. Two strains of yeasts and two strains of molds were cultured in various mixing groups to choice the best combination way. Some factors of influence on SCP production were investigated, such as inoculation content, mass fraction of water in the culture medium, fermentation time, fermentation temperature, the resource of nitrogen, the addition of it, and so on. The optimum conditions were determined by orthogonal experiment. The optimum conditions are as follows: the inoculation content of sprain is 15%, mass fraction of water is 60% in the culture medium, which is fermenting for 72 hours at 30 ℃, carbamide used as the nitrogen source, 6% mass fraction of carbamide is added to fermentation sample. In the above conditions, the mass fraction of crude protein in fermentation production is more than 2 times, compared with that in grape residue before fermentation.