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Cassava alcohol residue feed fermented by multiple microorganisms and preparation method and application of cassava alcohol residue feed

A technology of cassava alcohol residue and fermented feed, applied in animal feed, animal feed, application, etc., can solve the problems of high cost, limited cassava residue, poor strain combination, etc., and achieve the effect of increasing the number of probiotics

Active Publication Date: 2016-01-27
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, most of the fermented cassava residue feeds are treated with a single strain of microorganisms, such as silage, whose nutritional value is not much improved, and the practical application is not ideal.
However, there are few studies on using two or more mixed strains to treat cassava dregs, and due to the poor combination of strains, the survival rate of the strains is not high, and the complex production process and high cost will also limit the cassava dregs fermented feed under actual production conditions. mass production of

Method used

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  • Cassava alcohol residue feed fermented by multiple microorganisms and preparation method and application of cassava alcohol residue feed
  • Cassava alcohol residue feed fermented by multiple microorganisms and preparation method and application of cassava alcohol residue feed
  • Cassava alcohol residue feed fermented by multiple microorganisms and preparation method and application of cassava alcohol residue feed

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Determine the ratio of fermentation raw materials

[0074] The additions of cassava alcohol residues were 50%, 60%, and 70%, the additions of wet-process sugar residues were 10%, 20%, and 30%, and the additions of corn husks were 8%, 18%, and 28%, respectively. The amount of calcium carbonate added was 2%, a combination test was carried out, and the raw material ratio of the fermented feed was finally determined to be 60% (w / w) of cassava alcohol residue, 20% (w / w) of wet sugar residue, and 18% (w / w) of corn husk / w), the buffer calcium carbonate was added to adjust the pH, and the addition amount was 2% (w / w).

Embodiment 2

[0076] Screening of fermentation strains

[0077] 2.1 Screening of Bacillus strains

[0078] Five strains with high amylase production and strong antibacterial activity were screened out from nine strains of spores through the amylase production test and bacteriostatic test, namely Bacillus licheniformis 1.265 (CGMCC), Bacillus amyloliquefaciens 1.769 (CGMCC), Bacillus subtilis 1.1413 (CGMCC), Bacillus subtilis 1.836 (CGMCC), Paenibacillus forage 1.3772 (CGMCC).

[0079] 2.2 Screening of lactic acid bacteria strains

[0080] Through the lactic acid production performance experiment of lactic acid bacteria, 4 strains of lactic acid bacteria with high acid production were screened from 6 strains of lactic acid bacteria, namely Lactobacillus plantarum 1.557 (CGMCC), Lactobacillus plantarum 1.2158 (CGMCC), Lactobacillus brevis 1.214 (CGMCC), Bacillus coagulans 1.3220 (CGMCC).

[0081] 2.3 Screening of strains suitable for solid-state fermentation

[0082] First, the 4 strains ...

Embodiment 3

[0084] Optimization of fermentation conditions

[0085] 3.1 Optimization of the mixing ratio of fermented feed spores and lactic acid bacteria

[0086] The 2 strains of spores and 2 strains of lactic acid bacteria that were screened were activated for 2 generations, inserted into the pre-mixed fermentation material, the inoculation amount was 5%, and the inoculation ratios of spores and lactic acid bacteria were 3:1, 3:2, 1:1 respectively. 1. The inoculation ratio of 2 strains of spores is 1:1, and the ratio of inoculation of 2 strains of lactic acid bacteria is 1:1. After fermentation in a constant temperature biochemical incubator at 32°C for 4 days, the lactic acid content and the number of probiotics are detected. According to the results, it is finally determined that the mixing ratio of spores and lactic acid bacteria is 3:2.

[0087] 3.2 Optimization of the ratio of 2 strains of spores in fermented feed

[0088]Activate 2 strains of spores and 2 strains of lactic acid...

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Abstract

The invention discloses bacterium liquid used for fermenting cassava alcohol residue feed. The bacterium liquid is formed by combining one or more of spore bacteria and lactic acid bacteria. The inoculation proportion of the spore bacteria to the lactic acid bacteria is 3:2 (v / v), the inoculation proportion of the spore bacteria B1 to the spore bacteria B2 is 1:2 (v / v), and the inoculation proportion of the lactic acid bacteria R1 to the lactic acid bacteria R2 is 1:2-3 (v / v). The invention further discloses application of the bacterium liquid used for fermenting the cassava alcohol residue feed to improving feed flavor and improving palatability during preparation. Experimental results show that the number of probiotics of the cassava alcohol residue feed fermented by the bacterium liquid is obviously increased; the content of lactic acid is obviously increased through fermentation of the cassava alcohol residue feed; the fermented cassava alcohol residue feed has the obvious sour and sweet smell.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and relates to cassava alcohol residue feed fermented by various microorganisms, a preparation method and application thereof. Background technique [0002] Cassava alcohol residue is a bulk agricultural and sideline product produced by using cassava to produce alcohol. It is mainly composed of cassava outer skin, inner parenchyma and cyanogenic glycosides. It contains a lot of crude fiber, but the crude protein content is low and the degree of lignification is low. High, poor palatability. Crude fiber has strong stability, and the digestion and utilization rate of animals is low, so the effect of directly using it as feed is poor. Cassava has strong applicability. With the increase of market demand, cassava alcohol residue is also increasing. The longer it is stored, the more it will pollute the environment. It will become moldy when exposed to nature, and the waste water and tox...

Claims

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Application Information

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IPC IPC(8): A23K10/38A23K10/16
CPCY02P60/87
Inventor 王德培李昆李洁于淼朱思远
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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