Method for producing bean pulp feed additive

Abstract

The invention discloses a method for producing a bean pulp feed additive. The method comprises the following steps: inoculating bacillus subtilis (Bacillus subtilis) CGMCC No.7690 into a seed medium and cultivating, so as to prepare a seed solution; inoculating the seed solution into a liquid fermentation medium, and gradually carrying out 10-fold amplified fermentation for 2-4 times, so as to obtain a liquid fermented bacterium solution; inoculating the liquid fermented bacterium solution into sterilized bean pulp; carrying out solid fermentation by virtue of a fermentation bed, controlling the temperature of the fermentation bed at 25-60 DEG C, the throughput at 0.1-10 L / min, and the fermentation time at 24-96 hours; reversing the materials for 1-5 times during fermentation, so as to obtain the bean pulp feed additive. Single-strain liquid-solid combined fermentation is carried out by adopting the bacillus subtilis; in the obtained bean pulp feed additive, the small peptide content and the crude protein content are significantly increased, and anti-nutritional factors are greatly degraded.

Description

technical field [0001] The invention belongs to the technical field of soybean meal fermentation, and in particular relates to a production method of a soybean meal feed additive. Background technique [0002] Since the 1990s, after the mad cow disease crisis in the UK, countries around the world have banned the use of animal protein in feed. This means that soybeans and soybean protein products that can provide high-quality protein will play a more important role in the formulation of livestock and poultry feed in the future. [0003] However, the antinutritional factors contained in soybeans reduce the availability of nutrients, limiting their use in animal feed. At present, substances that adversely affect the digestion, absorption and utilization of nutrients and cause adverse physiological reactions in humans and animals are collectively referred to as antinutritional factors (ANFs). Anti-nutritional factors in soybeans mainly include antigenic proteins (glycinin, β-c...

AI Technical Summary

Problems solved by technology

[0006] The existing technology of eliminating soybean anti-nutritional factors through microbial fermentation is often multi-strain joint fermentation, various strains interact, and the quality of the resulting product is not stable enough; some also need to add compound enzymes to assist the strains to play a role, but compound The research and development of the tolerance and stability of the enzyme itself is not perfect. In addition, the amount of added enzyme should be appropriate. Excessive amount will disturb the normal digestive function of the digestive tract and cause adverse effects

In the final fermented soybean meal, the conversion rate of protein anti-nutritional factors also needs to be improved

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