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Dewatered solid combined inoculant for increasing protein level of citrus pulp feed and preparation method of dewatered solid combined inoculant

A technology of combining inoculants and inoculants, which is applied in microorganism-based methods, animal feed, animal feed, etc., can solve the problems of increasing the cost of animal husbandry and feed, and achieve the effects of increased protein content, convenient use and low cost.

Inactive Publication Date: 2013-05-15
CHONGQING ACAD OF ANIMAL SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is necessary to consume a large amount of foreign exchange to buy grain every year, which leads to the continuous increase in the cost of livestock feed

Method used

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  • Dewatered solid combined inoculant for increasing protein level of citrus pulp feed and preparation method of dewatered solid combined inoculant
  • Dewatered solid combined inoculant for increasing protein level of citrus pulp feed and preparation method of dewatered solid combined inoculant
  • Dewatered solid combined inoculant for increasing protein level of citrus pulp feed and preparation method of dewatered solid combined inoculant

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Example 1 bacterial classification and citrus pomace co-cultivation

[0041] The co-cultivation of strains and citrus pomace is mainly carried out according to the method of plate spotting experiment, and the strains most suitable for the growth of citrus pomace are screened. Plate seed test reference "Chen Song, Ding Lixiao, Zhang Li, Wang Tianlong, Zhu Yinglian, 2008. Screening of mixed strains for fermenting apple pomace to produce protein feed [J]. Food and Fermentation Industry, 2008, 34(2): 94-96" execution. The reference for the preparation of the citrus pomace plate medium "Liu Shuli, 2008.D Research on strain screening to increase the crude protein content of citrus pomace fermented feed" was carried out, and appropriate improvements were made. Citrus pomace-restricted plate medium is: 3 g of citrus pomace, 2 g of agar, 100 mL of nutrient solution, sterilized at 115 ° C for 20 minutes, mixed evenly and poured onto the plate; the nutrient solution preparation (...

Embodiment 2

[0045] Example 2 Two strains combination and citrus pomace co-cultivation

[0046] Aspergillus niger is a microbial strain considered safe by the Association of American Feed Control Officials (AAFCO, 1991). It is used for the production of enzyme preparations (protease, amylase, pectinase) and agriculturally for the production of saccharified feed strains. Therefore, Aspergillus niger was selected as the indicator bacteria for combination research. With Aspergillus niger as indicator bacterium, the bacterium liquid (the filamentous fungus that adapts to citrus residues mentioned in embodiment 1) of equal amount of same concentration is planted to embodiment 1 and mentions the symmetry line of citrus residues restriction plate culture medium two At equidistant positions on the side, culture at 28°C-30°C for 7 days, and continuously observe and record the growth of the colonies on the plate. Select the combination of strains with good growth and compatible coexistence and yea...

Embodiment 3 3

[0051] Example 3 Three-bacteria combination and co-cultivation of citrus pomace

[0052] Spread the various yeast liquids mentioned in Example 1 with equal amounts of the same concentration on the citrus pomace restriction plate medium, and use the combination of A.niger+C.candidum and A.niger+R.oryzae screened in Example 2 Bacteria are spotting strains, planted at equidistant positions on both sides of the symmetry line of the yeast plate medium, cultured at 28°C-30°C for 7 days, and continuously observed and recorded the growth of the colonies on the plate. Coexisting three-bacteria combination.

[0053] The results showed that Rhizopus oryzae and yeast in A. niger+R. oryzae combination (A. niger+R. oryzae) did not grow in mixed culture, which was a poor three-bacteria combination, and it was not suitable for in-depth research. However, when the combination of Aspergillus niger + Geotrichum candidum (A.niger+C.candidum) was mixed with yeast strains, the yeast had different ...

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Abstract

The invention belongs to the technical field of biological fermentation, and mainly relates to the field of recycling of citrus pulp wastes and the field of biological feed. Technical points of a leavening agent are as follows: choosing aspergillus niger, geotrichum candidum and rice wine yeast which are appropriate for growing on the citrus pulp; resuscitating and respectively enlarging a solid culture which is used for producing seed bacteria, and dewatering and drying at low temperature; and mixing uniformly according to the content of microorganisms in the solid seed bacteria to form a composite solid biological leavening agent containing enough active rice wine saccharomycetes, aspergillus niger spores and geotrichum candidum spores. A product obtained by fermenting the citrus pulp by using the composite leavening agent is a good feed material; the inoculant is low in cost and convenient to use; enterprises just need to proportion solid matrix materials of the citrus pulp in combination of actual production, add a proper amount of the composite leavening agent and culture at proper temperature to obtain a qualified fermented product; and the use of the fermented product as the feed material can save the grain and increase the economic benefit of the breeding industry.

Description

technical field [0001] The invention belongs to the field of biological fermentation, in particular to the field of reutilization of plant waste and the field of biological feed. Background technique [0002] Citrus, or written as Citrus, belongs to Rutaceae, including tangerine, tangerine, grapefruit, orange, lemon, etc., and is mainly distributed in the area south of 35° north latitude in the world. Citrus plants have single compound leaves that produce mandarin fruits with leathery rinds. Citrus fruit pomace refers to the leftovers after the citrus fruit is processed and squeezed or canned, accounting for about 25-50% of the weight of the citrus fruit. The main components of citrus pomace are water-insoluble carbohydrates (including pectin, cellulose, hemicellulose), soluble sugars, and organic substances such as bitter substances. It provides carbon and energy sources for microbial growth. [0003] my country is the hometown of citrus fruits, and a large amount of cit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/00C12N1/00C12N1/18C12N1/14C12R1/865C12R1/685C12R1/645
Inventor 杨柳郑华张邑帆姚焰础付利之周晓容杨飞云
Owner CHONGQING ACAD OF ANIMAL SCI
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