Solid fermentation process for producing natto bacillus feed additive with bean dregs

A technology of Bacillus natto and feed additives, which is applied in the field of solid-state fermentation, can solve problems that have not yet been seen, and achieve the effect of stable quality of live bacteria and rapid reproduction

Inactive Publication Date: 2007-08-22
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some domestic application reports of Bacillus natto preparations usually use liquid fermentation products, and there is no use of soybean meal production, and the cost is in line with the mature process and product reports of solid-state fermentation of pure-bred Bacillus natto feed additives in the livestock, poultry and pig industry.

Method used

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  • Solid fermentation process for producing natto bacillus feed additive with bean dregs
  • Solid fermentation process for producing natto bacillus feed additive with bean dregs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1) The strains of Bacillus natto slant preservation or glycerol freezing preservation were used in KMB medium (KMB medium formula: NaCl8.0g, NaCl8.0g, NaCl 2 HPO 4 12H 2 O2.9g, K 2 HPO 4 0.2g, adjust the pH value to 7.0-7.5, add H 2 0 to 1000ml, 140 DEG C of autoclaving for 2-30 min), 37 DEG C, 250 rpm shaking flask culture for 13 hours, obtain the first-grade strain liquid;

[0034] 2) Dissolve 3% soybean meal, 1% cornstarch, 1% corn steep liquor and 0.2% NaCl in an aqueous solution with a particle size of 80 mesh and 3% by weight. Filter through double-layer gauze, adjust the pH value to 6.5, add water, sterilize under high pressure at 121°C for 15 minutes, add 2% of the above-mentioned primary strain liquid, and incubate at 37°C for 12 hours to obtain the secondary strain liquid;

[0035] 3) Soak the soybean meal in water with a pH value of 5.5 for 1 hour. The water content of the swelled soybean meal is 55%, and then add 0.3% by weight of NaCl, 3% of carbon sou...

Embodiment 2

[0040] 1) Bacillus natto slant-preserved or glycerin-frozen strains were cultured in shake flasks with KMB medium, and cultured in shake flasks at 37° C. and 250 rpm for 12 hours to obtain a first-grade strain liquid;

[0041] 2) Dissolving 5% soybean meal powder, 2% cornstarch, 1.5% corn steep liquor, and 0.5% NaCl in an aqueous solution with a particle size of 80 meshes by weight, filtering through double-layer gauze, adjusting the pH value to 7.0, and replenishing water. Autoclave at 121°C for 15 minutes, add 4% of the above-mentioned primary strain solution, and incubate at 37°C for 14 hours to obtain the secondary strain liquid;

[0042] 3) Soak the soybean meal in water with a pH value of 8.5 for 2 hours, the water content of the expanded soybean meal is 70%, and then add 1.2% NaCl by weight, 5% carbon source sucrose, and 5% nitrogen source (NH4) 2 SO 4 , mix well, cook and sterilize, and cool to obtain a solid culture medium;

[0043] 4) Inoculate 7.5% of the above-me...

Embodiment 3

[0047] 1) Bacillus natto slant-preserved or glycerin-frozen strains were cultured in shake flasks with KMB medium, and cultured in shake flasks at 37° C. and 250 rpm for 14 hours to obtain a first-grade strain liquid;

[0048] 2) Dissolve 7% soybean meal powder, 3% cornstarch, 2% corn steep liquor, and 0.8% NaCl in an aqueous solution with a particle size of 80 mesh, filter through double-layer gauze, adjust the pH value to 7.0, and replenish water. Autoclave at 121°C for 15 minutes, add 6% of the above-mentioned primary strain solution, and incubate at 37°C for 16 hours to obtain the secondary strain liquid;

[0049] 3) Soak the soybean meal in water with a pH value of 7.0 for 1 hour, the water content of the swollen soybean meal is 60%, and then add 0.9% NaCl, 5% cornstarch, and 5% gelatin by weight, mix well, and cook to sterilize , cooled to obtain a solid medium;

[0050] 4) Inoculate 10% of the above-mentioned secondary strain liquid into the solid medium, mix well, pla...

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Abstract

The solid fermentation process for producing natto bacillus feed additive with bean dregs includes the following steps: 1. shake flask culture of natto bacillus in KMB culture medium to obtain the first stage spawn; 2. dissolving bean dreg powder, corn starch, corn slurry and NaCl in water, regulating pH value, sterilizing and inoculating the first stage spawn, and shake flask culture to obtain the second stage spawn; 3. mixing water soaked bean dregs, NaCl, glucose as the carbon source, gelatin as the nitrogen source and (NH4)2SO4 or urea, and sterilizing to obtain solid culture medium, inoculating the second stage spawn, fermenting while maintaining the temperature and humidity to obtain fermented bean dregs; and 4. adding sterilized corn powder into the fermented bean dregs, drying and crushing to obtain the natto bacillus feed additive. The feed additive can promote the growth of pig, promote the growth of lactobacillus and inhibit colibacillus.

Description

technical field [0001] The invention relates to a solid-state fermentation method for producing bacillus natto feed additive by using soybean meal. Background technique [0002] Due to the rapid increase of population and the continuous improvement of living standards, the demand for meat, poultry, eggs and milk is increasing year by year. Feed is the food of livestock and poultry. How to improve the utilization rate of feed, protect the environment and ensure the sustainable, healthy and stable development of agriculture and animal husbandry has become an important problem that human beings need to solve urgently. The non-toxic, harmless, and pollution-free green feed additives produced by the fermentation of probiotic microorganisms can improve the utilization rate of feed materials, degrade anti-nutritional factors in feed, eliminate their anti-nutritional effects, promote the digestion and absorption of nutrients, and reduce the amount of feed in animals. Mineral excret...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/16A23K1/00C12N1/20A23K10/18A23K10/30A23K20/22
Inventor 沈立荣冯凤琴金燕飞吴海洪邵双良董强
Owner ZHEJIANG UNIV
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