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Citrus pulp-based fermentation preparation as well as preparation method and application thereof

A technology for fermentation preparation and citrus pomace, applied in the field of citrus pomace-based fermentation preparation and preparation thereof, can solve problems such as undisclosed influence, and achieve the effect of high nutritional value

Active Publication Date: 2022-01-04
ANIMAL SCI RES INST GUANGDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned patents only examine the effect of fermentation on the content of crude protein and crude fat, and do not disclose the effect on other beneficial substances

Method used

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  • Citrus pulp-based fermentation preparation as well as preparation method and application thereof
  • Citrus pulp-based fermentation preparation as well as preparation method and application thereof
  • Citrus pulp-based fermentation preparation as well as preparation method and application thereof

Examples

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preparation example Construction

[0023] The invention provides a method for preparing a citrus residue-based fermented preparation, which comprises the following steps:

[0024] (1) Mix the citrus pomace and auxiliary materials evenly to obtain a solid medium;

[0025] Wherein, the auxiliary material is selected from rice bran and / or bran, but not limited thereto. Preferably, the auxiliary material is rice bran. The weight ratio of citrus pomace to rice bran is (6-9):(1-4), exemplarily 6:4, 7:3, 8:2, 9:1, but not limited thereto. Further preferably, the weight ratio of citrus pomace to rice bran is 8:2.

[0026] Wherein, the water content of the solid medium is 50-70%, exemplarily 51%, 55%, 57%, 62%, 64%, 67% or 69%, but not limited thereto.

[0027] The invention adopts the solid-state culture medium for solid-state fermentation, which can reduce energy consumption, increase yield and reduce the emission of harmful substances.

[0028] (2) providing fermentation bacteria, and activating and cultivating t...

Embodiment 1

[0038] This embodiment provides a method for preparing a citrus pomace-based fermented preparation, which includes:

[0039] (1) activating and culturing the fermenting bacteria;

[0040] Take 0.1 mL of Bacillus licheniformis preservation solution in 100 mL of sterilized nutrient broth medium, shake and culture at 37°C for 24 hours, and adjust the concentration of the above bacterial solution to 1.0×10 5 CFU / mL seed solution, for later use.

[0041] Take 0.1mL Corynespora Portuguese preservation solution in 100mL sterilized potato dextrose medium, shake culture at 28°C for 24h. Use sterilized water to adjust the concentration of the above bacterial solution to 1.0×10 5 CFU / mL seed solution, for later use.

[0042] 0.2mL2×10 8 Each / mL Aspergillus niger spore liquid was spread on the surface of potato dextrose agar medium, and cultured at 28°C for 6 days. Obtain a spore suspension with sterile water (at a concentration of 1 × 10 7 individual / mL), as the seed solution.

[...

Embodiment 2

[0077] The fermented preparation obtained in Example 1 was used to evaluate the feeding value. The experiment was divided into 5 treatment groups, 6 repetitions in each treatment group, and 30 broiler chickens (commercial chickens aged 22-42 days) in each repetition. There was no significant difference in the body weight of each treatment group after weighing column by column. 0%, 10%, 15%, 20%, 30% (dry matter basis) of the fermented preparation obtained in Example 1 were respectively added to the basal diet, and each group was fully mixed before feeding. After feeding for 20 days, the growth performance measured, the specific data are shown in the table below:

[0078] 0％ 10％ 15％ 20％ 30％ Initial weight(kg) 0.38±0.11 0.38±0.10 0.38±0.11 0.38±0.09 0.38±0.11 Final weight(kg) 1.01±0.23 1.12±0.15 1.09±0.13 1±0.31 0.98±0.15 Daily feed intake (g) 68±0.5 71±0.6 72±0.6 66±0.3 62±0.4 Daily weight gain (g) 30±0.4 34±0.6 33±0.8 29±0....

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Abstract

The invention discloses a preparation method of a citrus pulp-based fermentation preparation, which comprises the following steps: uniformly mixing citrus pulp with auxiliary materials to obtain a solid culture medium; providing zymophyte, and activating and culturing the zymophyte; and inoculating the activated and cultured zymophyte into the solid culture medium for fermentation culture to obtain a citrus pulp-based fermentation preparation finished product. The auxiliary materials are selected from rice bran and / or wheat bran, and the zymophyte is composed of bacillus licheniformis, corynespora aspera and aspergillus niger. Correspondingly, the invention further discloses the citrus pulp-based fermentation preparation prepared by adopting the preparation method and application of the citrus pulp-based fermentation preparation. By implementing the method, the contents of flavones, organic acids and amino acids in the citrus pulp-based fermentation preparation can be effectively increased, and the nutritional value of the citrus pulp-based fermentation preparation is increased.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a citrus residue-based fermentation preparation and its preparation method and application. Background technique [0002] Citrus pomace is a by-product of the citrus industry, accounting for about 65% of processed products. According to statistics, the annual output of citrus pomace is 13.31-16.64 million tons. Citrus pomace is currently an underutilized resource due to the large volumes produced. Studies have shown that citrus pomace is rich in fiber, pectin, and bioactive compounds that have high biological value and health benefits. Citrus pomace also contains carbohydrates, crude protein and crude fat that animals need for healthy growth, and is a valuable feed material. However, the crude protein content of citrus pomace is very low, so if it is to be used in animal feed, a method of enriching the nutritional value of the waste must be added. [0003] The...

Claims

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Application Information

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IPC IPC(8): A23K10/37A23K10/12
CPCA23K10/37A23K10/12Y02P60/87
Inventor 崔艺燕邓盾田志梅马现永容庭余苗刘志昌鲁慧杰李贞明
Owner ANIMAL SCI RES INST GUANGDONG ACADEMY OF AGRI SCI
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