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Preparation method of enzyme enriched active yeast feed

A technology of active yeast and feed, applied in the field of preparation of enzyme-rich active yeast feed, can solve the problems of small number of live yeast, low enzyme activity of feed yeast, low metabolic activity of yeast cells, etc., and achieve the effect of improving animal production performance

Inactive Publication Date: 2005-08-10
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, there are still many shortcomings in the current feed yeast products: such as the small number of live yeasts, the metabolic activity of yeast cells in the digestive tract is very low; the enzyme activity in feed yeast is low, and the palatability is poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1. Preparation of koji and seed solution

[0037] Rhizopus oryzae koji culture

[0038] Rhizopus oryzae AS 3.866: purchased from the Culture Collection Center of the Institute of Microbiology, Chinese Academy of Sciences.

[0039] Expanded cultivation process: bran test tube (original species) → triangular flask seeds → bent box seed koji (bran) → Rhizopus oryzae seed koji

[0040]Add 70% water to the bran, cook for 30 minutes under the condition of 0.1Mpa, cool to 35°C and inoculate Rhizopus oryzae cultured in a triangular flask, the inoculum amount is 0.3%, keep warm at 30°C to cultivate the bacteria, after 12 hours the strains germinate and heat up, and culture in the upper curved box , the total cultivation time is 30 hours, and it can be dried out of the room. The drying temperature should not exceed 38°C in the early stage and not exceed 45°C in the later stage. The moisture content of 10% is the Rhizopus oryzae koji species.

[0041] Geotrichum candida seed koj...

Embodiment 2

[0059] 1. Preparation of koji and seed solution

[0060] Rhizopus oryzae koji culture

[0061] Rhizopus oryzae AS 3.866: purchased from the Culture Collection Center of the Institute of Microbiology, Chinese Academy of Sciences.

[0062] Expanded cultivation process: bran test tube (original species) → triangular flask seeds → bent box seed koji (bran) → Rhizopus oryzae seed koji

[0063] Add 75% water to the bran, cook at 0.15Mpa for 30 minutes, cool down to 35°C and inoculate Rhizopus oryzae cultured in a triangular flask with an inoculum size of 0.3%, keep warm at 30°C to cultivate the bacteria, after 12 hours the strains germinate and heat up, and culture in the upper curved box , the total cultivation time is 36 hours, and it can be dried out of the room. The drying temperature should not exceed 38°C in the early stage and not exceed 45°C in the later stage. The moisture content of 10% is the Rhizopus oryzae koji species.

[0064] Geotrichum candida seed koji culture

...

Embodiment 3

[0082] 1. Preparation of koji and seed solution

[0083] Rhizopus oryzae koji culture

[0084] Rhizopus oryzae AS 3.866: purchased from the Culture Collection Center of the Institute of Microbiology, Chinese Academy of Sciences.

[0085] Expanded cultivation process: bran test tube (original species) → triangular flask seeds → bent box seed koji (bran) → Rhizopus oryzae seed koji

[0086]Add 72.5% water to the bran, cook for 30 minutes under the condition of 0.12Mpa, cool to 35°C and inoculate Rhizopus oryzae cultured in a triangular flask, the inoculum amount is 0.3%, keep warm at 30°C to cultivate the bacteria, after 12 hours the bacteria germinate and heat up, and then culture in the upper bent box , the total cultivation time is 33 hours, and it can be dried out of the room. The drying temperature does not exceed 38°C in the early stage and 45°C in the later stage. The moisture content is 10%, which is the Rhizopus oryzae koji species.

[0087] Geotrichum candida seed ko...

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Abstract

An active yeast feed rich in enzymes is prepared from the geotrichum candidum link, candida utilis, candida arborea, saccharomyces, cerevisiae, etc through respectively preparing their leavening agents, respectively inoculating then in solid fermenting culture media, fermenting culture at 33-35 deg.C for 28-30 hr, and drying at 38-45 deg.C.

Description

technical field [0001] The invention relates to a preparation method of enzyme-rich active yeast feed. Background technique [0002] The production of feed yeast has a history of several decades in our country. It occupies an important position in the feed industry because of its rich B vitamins, reasonable amino acid composition, rich in active digestion and unknown growth factors. It is favored by feed manufacturers and farmers due to its lower price and its ability to partially replace fishmeal. [0003] Adding yeast to animal diets, with the increase of yeast intake, the absolute and relative amount of yeast will increase, which can promote the reproduction and vitality of beneficial bacteria such as intestinal lactic acid bacteria and fiber-decomposing bacteria, and promote gastrointestinal immunity. The decomposition, synthesis, digestion, absorption and utilization of feed nutrients increase feed intake. At the same time, yeast can effectively inhibit the reproducti...

Claims

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Application Information

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IPC IPC(8): A23K10/18A23K20/189
Inventor 王梁燕洪奇华陈安国
Owner ZHEJIANG UNIV
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