Microbial fermentation method for eliminating anti-nutritional factors in bean dreg feed

A technology of anti-nutritional factors and microbial fermentation, which is applied in animal feed, animal feed, food science, etc., can solve the problems of long fermentation cycle and incomplete removal of anti-nutritional factors, and achieves convenient operation, low cost and good economic benefits Effect

Inactive Publication Date: 2019-09-17
JIANGSU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In existing research reports, lactic acid bacteria, yeast, Bacillus subtilis, and Rhodopseudomonas palustris were used for solid-state fermentation to remove anti-nutritional factors in beans, but no exogenous enzymes were added for bacterial-enzyme synergistic fermentation. Incomplete removal of anti-nutritional factors, long fermentation cycle

Method used

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  • Microbial fermentation method for eliminating anti-nutritional factors in bean dreg feed
  • Microbial fermentation method for eliminating anti-nutritional factors in bean dreg feed
  • Microbial fermentation method for eliminating anti-nutritional factors in bean dreg feed

Examples

Experimental program
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Effect test

Embodiment 1

[0032] (1) Activation culture of Bacillus, Saccharomyces cerevisiae and Lactobacillus acidophilus:

[0033] A, first configure the substratum of bacillus, saccharomyces cerevisiae and lactobacillus acidophilus;

[0034] Bacillus slant and plate medium: yeast extract 5g, sodium chloride 10g, peptone 10g, agar 15g, glucose 5g, distilled water 1L, pH natural, sterilized at 110°C for 30min; the composition of the Bacillus liquid seed medium is the same as that of the slant medium , the difference is that no agar is added.

[0035] Yeast slant and plate medium: 15g peptone, 10g yeast extract powder, 10g glucose, 20g agar, 1000mL distilled water, natural pH, sterilized at 110°C for 20min. The composition of the yeast liquid seed medium is the same as that of the slant medium, the difference is that no agar is added.

[0036] Lactic acid bacteria slant and plate medium: yeast extract 5g, sodium chloride 10g, peptone 10g, agar 20g, glucose 15g, distilled water 1L, pH natural. Sterili...

Embodiment 2

[0045] (1) The activation culture of Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus acidophilus, concrete operation is the same as embodiment 1;

[0046] (2) Configure the first-stage aerobic fermentation medium, and the weight percentages of each component are respectively: 75% of bean dregs, 24.90% of bran, 0.05% of acid protease, and 0.05% of papain, and mix evenly to obtain the first-stage aerobic fermentation Culture medium;

[0047] (3) Inoculate the Bacillus subtilis fermented seed liquid and the Saccharomyces cerevisiae fermented seed liquid after step (1) activation culture to the aerobic fermentation medium, the inoculum size is 8%, the live bacteria of Bacillus subtilis and Saccharomyces cerevisiae The total is 3×10 9 cfu / mL, adjust the water content of the culture medium to 50%, the fermentation temperature is 30°C, and carry out aerobic fermentation for 36 hours. After the first-stage aerobic fermentation, the first-stage fermentation mixture is ob...

Embodiment 3

[0050] (1) The activation culture of Bacillus licheniformis, Saccharomyces cerevisiae and Lactobacillus acidophilus, concrete operation is with embodiment 1;

[0051] (2) Configure the first-stage aerobic fermentation medium, and the weight percentages of each component are respectively: 75% of bean dregs, 24.72% of rice bran, 0.08% of acid protease, and 0.2% of papain, and mix evenly to obtain the first-stage aerobic fermentation culture base;

[0052] (3) Inoculate the Bacillus licheniformis fermented seed liquid and the Saccharomyces cerevisiae fermented seed liquid after step (1) activation culture to the aerobic fermentation medium, the inoculum amount of the Bacillus licheniformis fermented seed liquid is 3%, and Saccharomyces cerevisiae fermented The inoculation amount of the seed liquid was 9%, and the total number of live bacteria of Bacillus licheniformis and Saccharomyces cerevisiae was 2×10 9 cfu / mL; adjust the water content of the medium to 50%, the fermentation ...

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Abstract

The invention belongs to the technical field of biological feeds, and relates to a microbial fermentation method for eliminating anti-nutritional factors in a bean dreg feed. The method comprises the following specific steps: activating strains to respectively obtain a bacillus fermentation seed liquid, a saccharomyces cerevisiae fermentation seed liquid and a lactobacillus acidophilus fermentation seed liquid; mixing bean dregs with bran or rice bran, adding acid protease and papain, performing mixing to obtain a first-stage aerobic fermentation culture medium, performing inoculation with the bacillus fermentation seed liquid and the saccharomyces cerevisiae fermentation seed liquid, and performing first-stage aerobic fermentation to obtain a first-stage fermented mixture; performing inoculation with the lactobacillus acidophilus fermentation seed liquid to obtain a second-stage fermentation mixture; and carrying out second-stage anaerobic fermentation under a sealed condition so as to obtain a finished product. The anti-nutritional factors of the bean dreg feed treated by the method such as antigen proteins including trypsin inhibitor, glycinin (11S), beta-conglycinin (7S) and the like and isothiocyanate are obviously reduced or completely removed; and the method is simple and convenient to operate, has high economic benefit and is suitable for large-scale popularization and production.

Description

technical field [0001] The invention belongs to the technical field of biological feed, in particular to a microbial fermentation method for eliminating anti-nutritional factors in bean dregs feed. Background technique [0002] Okara is rich in nutrients and is composed of protein, cellulose, fat and a small amount of other organic matter. It is the main by-product in the process of producing soybean milk, tofu and other soybean products. Its output is huge, and it can be used as animal feed traditionally. However, in actual production, bean dregs are prone to spoilage due to their relatively high water content. The most serious thing is that they contain anti-nutritional substances such as trypsin inhibitors, antigenic proteins, and goiter hormones, and most of them are discarded. At present, the utilization of soybean dregs is mainly to feed animals after high-temperature cooking, but high-temperature cooking will not eliminate all anti-nutrient substances, and the remaini...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/12A23K10/18A23K10/37A23K20/189A23L5/20
CPCA23K10/12A23K10/18A23K10/37A23K20/189A23L5/28Y02P60/87
Inventor 陈华友李继彬李婷婷梁晓玉王洪成高力崔凤杰
Owner JIANGSU UNIV
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