Technology of using aspergillus oryzae and EM mixed fermentation for producing fermented soybean meal

Abstract

The invention discloses a technology of using aspergillus oryzae and EM mixed fermentation for producing fermented soybean meal. The technology includes the steps that EM and aspergillus oryzae UE 336-2 mixed strains are adopted, after natural facultative anaerobism and submerged solid state fermentation are performed, and the fermented soybean meal finished product is obtained through low-temperature drying and micronizing. The technology has the advantages that a modern bioengineering technology and a traditional solid fermentation technology in China are combined, soybean meal serves as a main raw material and fermented through a aspergillus oryzae and EM mixture, antinutritional factors in the soybean meal are eliminated to the maximum through microbial fermentation, soybean protein is effectively degraded into a high-quality small peptide protein source, and active substances such as probiotics, oligopeptides, glutamic acid, lactic acid, vitamins and UGF (unidentified growth factors) can be produced. The technology has the advantages of improving palatability, improving digestion and absorption of the nutrient substances, promoting growth and reducing diarrhoea.

Description

technical field [0001] The invention relates to a production process of fermented soybean meal, in particular to a process for producing fermented soybean meal by mixed fermentation of Aspergillus oryzae and EM bacteria, and belongs to the field of fermented soybean meal production technology. Background technique [0002] Soybean meal is a by-product obtained after soybean oil is extracted from soybeans. It is a plant-based protein feed source with rich nutrition, complete types of nutrients, and balanced nutrient content. The protein content of soybean meal is high, especially the water-soluble protein accounts for most of the protein in soybean meal. Due to the large molecular weight and complex structure of these water-soluble proteins, if the soybean meal is directly used to feed animals, the percentage of protein in soybean meal is not absorbed and utilized. , thus causing a large waste of soybean meal resources, thereby increasing the cost of feeding. According to th...

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Problems solved by technology

[0004] (1) The research on the nutritional characteristics of fermented soybean meal is not comprehensive enough;

[0005] (2) The mechanism of the positive effects of fermented soybean meal on animals is unclear;

[0006] (3) The quality of fermented soybean meal produced under different fermentation strains and fermentation conditions is very different. Therefore, excellent fermentation strains and suitable fermentation conditions need to be further studied and discussed;

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