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Production technology of bacillus natto fermented soybean meal

A technology of Bacillus natto and production process, which is applied in the field of soybean meal production process, can solve the problems of uneven product quality in the market, chaotic fermented soybean meal market, etc., achieve high animal digestion and utilization rate, reasonable amino acid composition, and improve resistance Effect

Inactive Publication Date: 2014-06-18
QINGDAO ZHONGREN PHARMA
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  • Abstract
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Problems solved by technology

[0006] In order to overcome the above-mentioned problems existing in the prior art field, the purpose of the present invention is to provide a production process for Bacillus natto fermented soybean meal, to solve the problem that the current fermented soybean meal market is relatively chaotic and the quality of market products is uneven

Method used

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Embodiment

[0016] With reference to the production technology of the bacillus natto fermented soybean meal of the present embodiment, it comprises the following specific steps:

[0017] (1) Activation of Bacillus natto strains, A. Preparation of Bacillus natto seed medium: 100ml of bean sprouts juice, 5g of sucrose, 2g of agar, 100ml of water, pH 7.0-7.2; B, Activation of Bacillus natto Strains: transfer the Bacillus natto strains to the Bacillus natto seed medium for activation, and culture at 37°C for 24 hours;

[0018] (2) Liquid culture of Bacillus natto strains, A. Preparation of Bacillus natto strain liquid: 100ml of bean sprouts juice, 5g of sucrose, 2g of agar, 100ml of water, pH value 7.0-7.2, sterilized at 121°C for 30 minutes B. Cultivate Bacillus natto strain liquid: pick 5 ml of activated strain inoculation liquid medium, cultivate at 37°C;

[0019] (3) Erlenmeyer flask culture of Bacillus natto strains, A. Liquid culture of Bacillus natto strains: 100ml of bean sprouts jui...

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Abstract

The invention discloses a production technology of bacillus natto fermented soybean meal. The production technology comprises the following steps: (1) bacillus natto strain activation; (2) bacillus natto strain liquid culture; (3) bacillus natto triangular flask culture; and (4) soybean meal fermentation. The production technology is simple and easy to understand, and the produced soybean meal has the advantages of high crude protein content, reasonable amino acid composition, high animal digestion utilization rate and the like, and contains rich soy isoflavone which can improve animal immunity. Bacillus natto also can produce a variety of protease sugar, and can degrade some complex carbohydrates in plant feeds, so that the feed conversion rate is improved.

Description

[0001] technical field [0002] The invention belongs to a production process of soybean meal, and in particular relates to a production process of soybean meal fermented by Bacillus natto. [0003] Background technique [0004] Soybean meal is one of the important feed ingredients in animal husbandry and aquaculture, accounting for 80% to 90% of protein feed. At present, biological fermentation technology is an effective method to improve the quality of soybean meal. The protease produced during the fermentation process decomposes the antigenic protein and macromolecular protein into small peptides and various biologically active substances that can be digested and absorbed by animals. At the same time, soybean protein can be transformed from microorganisms into bacterial protein, which improves the quality of protein. The aroma and sauce flavor produced during the fermentation process have obvious food-attracting effects and improve the palatability of the feed. However...

Claims

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Application Information

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IPC IPC(8): A23K1/14
Inventor 张述智夏伟朱绍辉张浩王晓丽徐权汗李之详许团辉
Owner QINGDAO ZHONGREN PHARMA
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