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Fermentation method of soybean meal, fermented soybean meal prepared by method and application

A fermentation method and soybean meal technology, which is applied in the field of soybean meal fermentation and fermented soybean meal, can solve problems such as adverse effects on animals, improper temperature and time control, and excessive soybean meal phenomenon, so as to reduce gastrointestinal burden, reduce harm, and improve The effect of bioavailability

Active Publication Date: 2019-02-01
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in some areas of our country, when the soil method is used to extract oil, the heating is insufficient or the temperature and time are not properly controlled when the solvent extraction method is used to produce soybean meal, which will cause the soybean meal to appear overcooked, and the harmful substances contained in it will have adverse effects on animals.

Method used

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  • Fermentation method of soybean meal, fermented soybean meal prepared by method and application
  • Fermentation method of soybean meal, fermented soybean meal prepared by method and application
  • Fermentation method of soybean meal, fermented soybean meal prepared by method and application

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Activation of Aspergillus oryzae and Aspergillus niger and preparation of fermentation strains

[0031] Aspergillus oryzae BNCC195382, Beina Chuanglian Biotechnology Co., Ltd.;

[0032] Aspergillus niger CICC2377, Beina Chuanglian Biotechnology Co., Ltd.;

[0033] Crush soybean shells and pass through a 10-mesh sieve, sterilize at 121°C for 15 minutes; adjust the water content to 50-65%, and inoculate the aspergillus oryzae and aspergillus niger strains activated by the bean juice slant medium in the bean Shell culture medium, cultivated at 25-30°C for 48-60 hours, to obtain fermented strains with a content of ≥10 9 cfu·g -1 .

Embodiment 2

[0035] Lactobacillus salivarius is Lactobacillus salivarius (Lactobacillus salivarius) XJP2, and the preservation number is CGMCCNO:11386.

[0036] Activation and fermentation medium: MRS medium: peptone 10g / L, beef extract 10g / L, yeast powder 5g / L, glucose 20g / L, Tween 80 1ml / L, dipotassium hydrogen phosphate 2g / L, sodium acetate 5g / L, triammonium citrate 2g / L, magnesium sulfate 0.58g / L, manganese sulfate 0.25g / L, pH6.2.

[0037] Inoculate the preserved Lactobacillus salivarius XJP2 on the MRS solid medium for activation culture, and inoculate the activated strains on the MRS liquid medium with an inoculation amount of 1%, and cultivate them at 37°C and 160rpm for 16-24h until the bacterial content is ≥10 9 cfu / mL.

[0038] Bacillus subtilis ACCC 11025, China Agricultural Microorganism Culture Collection Management Center;

[0039] Activation and fermentation medium: peptone 0.5--3g, glucose 1--3g, KH 2 PO 4 0.02--0.08g, MgSO 4 0.01--0.04g, NaCl 0.2--0.4g, distilled wa...

Embodiment 3

[0045] A method for fermenting soybean meal, the steps are as follows:

[0046] (1) Raw material pretreatment: soybean meal is crushed through a 10-mesh sieve, sterilized by high-pressure steam at 121°C for 30 minutes, and cooled to room temperature after the sterilization is completed;

[0047] (2) Solid-state fermentation: adjust the moisture content of the sterilized soybean meal to be 55% to 65%, inoculate the soybean meal with 7% Aspergillus oryzae fermentation strains and 3% Aspergillus niger fermentation strains, and carry out solid-state fermentation after fully mixing;

[0048]The solid-state fermentation conditions are: 28°C-30°C, relative humidity 85-90% for 36h-42h of fermentation and cultivation; when the temperature of the material rises to 35°C, turn the material and control the temperature of the fermentation material to not exceed 35°C.

[0049] (3) Enzymolysis: Add 1 times the weight of deionized water to the material after the above fermentation, adjust pH 7...

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Abstract

The invention discloses a fermentation method of soybean meal, fermented soybean meal prepared by the method and an application, and belongs to the technical field of biological fermentation. The fermentation method of soybean meal disclosed by the invention comprises the following steps of pretreating raw materials, performing solid state fermentation, performing enzymolysis, performing secondaryfermentation, adjusting discharging and the like. According to the soybean meal prepared by the fermentation method disclosed by the invention, the content of soluble dietary fibers, the content of acid soluble protein and the content of L-lactic acid can be increased, the content of antinutritional substances in the fermented soybean meal is low, when the fermented soybean meal is added to a feed, growth and development of weaned piglets can be improved, immunity can be enhanced, and digestion and absorption functions can be strengthened.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and in particular relates to a soybean meal fermentation method, the fermented soybean meal prepared by the method and its application. Background technique [0002] my country's cake resources are very rich, mainly including: soybean cake, rapeseed cake, cottonseed cake, peanut cake, sesame cake, camellia cake, sunflower seed cake, linseed cake, safflower seed cake, etc. . Among them, soybean cake is a plant-based protein material with a high crude protein content of 40-50%, balanced essential amino acid composition, high digestibility, and high feed remuneration. Among them, the content of lysine ranks first in the cake feed, as high as 2.5-3%, but the content of methionine is less, only 0.5-0.7%. [0003] Although soybean meal is rich in protein, it also contains many anti-nutritional factors, such as: trypsin inhibitor, hemagglutinin, goiter, antivitamin factor, phytic acid, ...

Claims

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Application Information

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IPC IPC(8): A23K10/37A23K10/12A23K10/14A23K20/105
CPCA23K10/12A23K10/14A23K10/37A23K20/105A23V2400/181A23V2400/169Y02P60/87
Inventor 杨庆利王一平朱英莲赵海燕唐娟于春娣
Owner QINGDAO AGRI UNIV
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