Optimization of the semi-solid fermentation processo f protein feed for supplementation of Apis mellifera and Melipona subnitida bees

Abstract

This research sought to develop a method with ideal conditions for the semi-solid fermentation of Sorghum bran Sorghum bicolor L. Moench for the production of a protein supplementary feed to be offered to Apis mellifera e Melipona subnitida bees. The probiotic used for fermentation was Saccharomyces cerevisiae due to its high capacity to increase protein content. The planning was fulfilled with three different concentrations of commercial yeast (1%, 3%, and 5%) with three different moistures of the Sorghum bran (60%, 70% e 80%), where triplicates were taken at regular intervals of nine times (0; 0.5; 1; 3; 5; 7; 9; 11 and 13 hours), stored in a freezer at -20°C until accomplish the quantitative physicochemical analyses.The results were treated statistically, resulting in the choice of the best concentration of water and yeast at the expense of oven time (35°C). Thus, it was concluded that the concentration of 5% yeast, 60% moisture of the bran kept in an oven at 35°C for 13 hours, after submitted to physicochemical analysis of protein quantification, it reached a greater increase in protein content, increasing the concentration by more than 400%.