New Fermented Protein Feed

Author: Guo Weilie
Publisher:
Publish Date: 2005-06-01
Features: This book is a specialized work focused on solving the global shortage of protein feed through self-reliance. It introduces the research, production, application, and mechanisms of a national patented project and its extended technologies. The book systematically explains methods for producing biofeeds such as 4320 using main raw materials like tubers, tuber residues, starch residues, soybean residue, winery waste, sauce residue, vinegar residue, citric acid residue, camellia seed cake, and grass powder. It also details various production methods suitable for large-scale mechanized factories, township enterprises, specialized workshops, and semi-anaerobic household operations, allowing for localized adoption. As long as there is abundant raw material and a certain amount of startup capital, these methods can be implemented to generate economic benefits. The book also strongly advocates for the principle of "utilizing microbial ecology to select naturally complementary strains for producing useful human products" and looks forward to its bright prospects. Due to the diversity and variability of microorganisms, the number of possible strain combinations is virtually limitless. Consciously searching for various complementary strains to produce novel or unique products holds promising success rates. Evidently, such products align with natural, ecological, and environmental concepts, making them highly acceptable to people. In a certain sense, this is an equally important yet underappreciated field as genetic engineering. It is well-known that the use of feed, fertilizers, and pesticides directly affects the composition and quality of final products. Given the characteristics of the products introduced in this book, their final products exhibit strong market competitiveness in terms of composition, quality, and cost, while also delivering significant environmental benefits. Therefore, this book is a rich, scientifically rigorous, and highly practical scientific treatise. It is suitable for professionals and practitioners in the fields of feed, animal husbandry, food, light industry, fermentation, and microbiology, as well as serving as a reference for relevant majors in higher education institutions.