Anaerobic Solid State Fermentation of Porcine Blood

Abstract:

An anaerobic solid state fermentation (ASSF) of porcine blood by two ferment agents was investigated. The free amino acids (FAA) content was applied as reference indicator, response surface design of Box-Behnken (BBD) was used to select the optimum conditions of ASSF of porcine blood. The optimum conditions were determined as porcine blood moisture of 76.0%, fermentation time of 7d, fermentation temperature of 39.0±0.5 oC, addition of the components of the mixture as follows: wheat bran 10.8 g , corn flour 1.2 g, Active 99 ferment agent I 0.768 g, Active 99 ferment agent II 0.19 g, porcine blood 86.0 g, resulting in FAA content of 23.8 mg/g. Evaluation experiments revealed that FAA content of 22.9 mg/g, which was 96.2% of the predicted value using Eq.2, and achieved a 14-fold increase comparing with the 1.5 mg/g which is the FAA content of unfermented mixture. It was confirmed that the protein of porcine blood was degraded into small peptides by Sodium dodecyl sulfate - polyacrylamide gel electrophoresis (SDS-PAGE).

• Periodical: Advanced Materials Research (Volumes 396-398)
• Pages: 2060-2065
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.396-398.2060
• Online since: November 2011
• Authors: Wei Yang Yu, Lian Jin Weng, Yuan Yuan Han, Di Geng, Xin Yang
• Keywords: Anaerobic Solid State Fermentation, Porcine Blood, Response Surface Method (RSM), Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE)

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