Fermentation process for improving amino acid and protein contents in peanut meal

A technology of protein content and fermentation method, which is applied in the field of solid-state fermentation of peanut meal, can solve problems such as high cost and complicated process, and achieve the effects of low cost, increased biological potency, and improved biological safety

A technology of protein content and fermentation method, which is applied in the field of solid-state fermentation of peanut meal, can solve problems such as high cost and complicated process, and achieve the effects of low cost, increased biological potency, and improved biological safety

CN101692865AInactive Publication Date: 2010-04-14SOUTH CHINA UNIV OF TECH
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  • Fermentation process for improving amino acid and protein contents in peanut meal
  • Fermentation process for improving amino acid and protein contents in peanut meal
  • Fermentation process for improving amino acid and protein contents in peanut meal

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In the first step, Bacillus subtilis (No. CICC 20018, Bacillus subtilis 20018, preserved by China Industrial Microorganism Culture Collection Management Center, address: No. 32 Xiaoyun Road, Chaoyang District, Beijing, postcode: 100027), Lactobacillus casei rhamnosin sub species (No. CICC 6013, Lactobacillus casei subsp.rhamnosus 6013, preserved by China Industrial Microorganism Culture Collection Management Center, address: No. 32, Xiaoyun Road, Chaoyang District, Beijing, Zip Code: 100027) and Candida utilis (No. CICC 31188, Candida utilis 31188, preserved by China Industrial Microorganism Culture Collection and Management Center, address: No. 32, Xiaoyun Road, Chaoyang District, Beijing, Zip Code: 100027) The freeze-dried powders of the three bacteria were placed in different liquid media, of which Bacillus subtilis Place broth liquid medium (beef extract 5g / L, peptone 39g / L, glucose 1g / L, sodium chloride 5g / L, pH is 7.2), Lactobacillus casei is placed in MRS liquid m...

Embodiment 2

[0034] In the first step, Bacillus subtilis (No. CICC 20018, Bacillus subtilis 20018, preserved by China Industrial Microorganism Culture Collection Management Center, address: No. 32 Xiaoyun Road, Chaoyang District, Beijing, postcode: 100027), Lactobacillus casei rhamnosin sub species (No. CICC 6013, Lactobacillus casei subsp.rhamnosus 6013, preserved by China Industrial Microorganism Culture Collection Management Center, address: No. 32, Xiaoyun Road, Chaoyang District, Beijing, Zip Code: 100027) and Candida utilis (No. CICC 31188, Candida utilis 31188, preserved by China Industrial Microorganism Culture Collection and Management Center, address: No. 32, Xiaoyun Road, Chaoyang District, Beijing, Zip Code: 100027) and other three types of bacteria were placed in different liquid culture media {Bacillus subtilis Place broth liquid medium (beef extract 5g / L, peptone 39g / L, glucose 1g / L, sodium chloride 5g / L, pH is 7.2), Lactobacillus casei is placed in MRS liquid medium (by de M...

Embodiment 3

[0043] In the first step, Bacillus subtilis (No. CICC 20018, Bacillus subtilis 20018, preserved by China Industrial Microorganism Culture Collection Management Center, address: No. 32 Xiaoyun Road, Chaoyang District, Beijing, postcode: 100027), Lactobacillus casei rhamnosin sub species (No. CICC 6013, Lactobacillus casei subsp.rhamnosus 6013, preserved by China Industrial Microorganism Culture Collection Management Center, address: No. 32, Xiaoyun Road, Chaoyang District, Beijing, Zip Code: 100027) and Candida utilis (No. CICC 31188, Candida utilis 31188, preserved by China Industrial Microorganism Culture Collection and Management Center, address: No. 32, Xiaoyun Road, Chaoyang District, Beijing, Zip Code: 100027) and other three types of bacteria were placed in different liquid culture media {Bacillus subtilis Place broth liquid medium (beef extract 5g / L, peptone 39g / L, glucose 1g / L, sodium chloride 5g / L, pH is 7.2), Lactobacillus casei is placed in MRS liquid medium (by de M...

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Abstract

The invention discloses a fermentation process for improving amino acid and protein contents in peanut meal, which comprises the steps of respectively conducting enrichment culture to Bacillus subtilis, Lactobacillus casei and Candida utilis to lead the viable counts of the three funguses to respectively reach more than 1012cfu / mL, 109cfu / mL and 109cfu / mL, then simultaneously inoculating the three fungus suspensions into wet peanut meal according to the weight ratio of 1-5:100, conducting mixed fermentation at 28-40 DEG C, turning over every 4-8h, achieving fermentation end after 24-72h, then crushing to 20-60 meshes, and then conducting hot air current drying, thus obtaining the fermented peanut meal with the water content being below 12 percent. The fermented peanut meal has high protein content and biological value, does not contain aflatoxin, and can enhance resistance of animal intestine, prevent and treat indigestion, and effectively adjust microecological balance.

Description

technical field [0001] The invention relates to solid-state fermentation of peanut meal, in particular to a fermentation method for increasing the content of essential amino acids and proteins in peanut meal. Background technique [0002] Peanut is one of the five largest oil crops in the world, and its production spreads all over the world. Peanut meal is a by-product of peanut kernels that are pressed and refined for oil. It is rich in plant protein and can be used to feed monogastric animals such as pigs and chickens and ruminant livestock. The crude protein content of peanut meal is slightly lower than that of soybean meal, the crude fiber is 4-7%, the crude fat content is about 0.5-2.0%, the calcium content is about 0.2-0.3%, and the phosphorus content is 0.4-0.7%. The protein content is high, but the composition of amino acids is unbalanced, especially the content of lysine, methionine and threonine is low; in addition, peanut meal is susceptible to infection of Asper...

Claims

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Application Information

Patent Timeline
14 Apr 2010
Publication
CN101692865A
IPC
A23K1/00; A23K10/12
Inventors
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