The effect of the strains on proteinase activity,cellulase activity and total phenolic content in apple pomace fermented feed

In this experiment,the strains of solid state fermentation,which would affect the proteinase activity,cellulase activity and total phenolic content of apple pomace fermented feed,was studied to provide the scientific basis for the production of apple pomace active protein feed. Solid state fermentation medium without inoculation was used as control. The effects of single-strain fermentation and mixed-strains fermentation of apple pomace on proteinase activity,cellulose activity and total phenolic content were analyzed by colorimetric spectroscopy. The results showed that,the combination of Aspergillus niger HF3 and Candida utilis HJ1 is the optimal strain combination. When inoculated by Aspergillus niger HF3 and Candida utilis at the ratio of 1∶ 1,the proteinase activity,cellulase activity and total phenolic content reached( 742. 40 ± 56. 77) U / g,( 64. 31 ± 3. 19) U / g and( 5. 89 ± 0. 47) g / kg,which were increased by 207. 32%,947. 45%,and 86. 00%,respectively,compared with blank samples. The proteinase activity,cellulase activity and total phenolic content of apple pomace fermented feed had been obviously improved by mixed-strains fermentated treatment( P 0. 01).