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

A fermentation method and soybean meal technology, which is applied in the field of fermented soybean meal and soybean meal fermentation, can solve the problems of overcooked soybean meal, adverse effects on animals, improper temperature and time control, etc.

Active Publication Date: 2021-10-22
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 the method and application thereof
  • Fermentation method of soybean meal, fermented soybean meal prepared by the method and application thereof
  • Fermentation method of soybean meal, fermented soybean meal prepared by the method and application thereof

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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 soybean meal fermentation method, the fermented soybean meal prepared by the method and its application, and belongs to the technical field of biological fermentation. The fermentation method of the soybean meal of the present invention comprises the steps of raw material pretreatment, solid-state fermentation, enzymolysis, secondary fermentation, and adjustment of discharge; the preparation of the soybean meal by the fermentation method of the present invention can increase the content of soluble dietary fiber, acid-soluble protein and L-lactic acid, The fermented soybean meal has low content of anti-nutritional substances, and adding the above-mentioned fermented soybean meal to the feed can improve the growth and development of weaned piglets, improve immunity, and enhance digestion and absorption functions.

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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Patent Type & Authority Patents(China)
IPC IPC(8): C12P1/00C12P1/02A23K10/37A23K10/12A23K10/14A23K20/105
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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