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Method for producing protein feed by multi-strain solid state fermented vinegar residue

A solid-state fermentation, protein feed technology, applied in animal feed, animal feed, application and other directions, can solve problems such as insufficient comprehensiveness and rationality, and achieve the effects of improving palatability, improving the environment, and saving expenses

Active Publication Date: 2012-09-26
山西水塔醋业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current method of using vinegar grains to produce protein feed is still not comprehensive and reasonable

Method used

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  • Method for producing protein feed by multi-strain solid state fermented vinegar residue
  • Method for producing protein feed by multi-strain solid state fermented vinegar residue
  • Method for producing protein feed by multi-strain solid state fermented vinegar residue

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0118] Embodiment 1, in order to adapt to the requirements of industrialization, it is necessary to carry out the enlarged fermentation test of large container. On the basis of the optimal fermentation raw material ratio and the optimal fermentation process conditions in the above experiment, an expanded fermentation test was carried out, 500g of mixing material was put into a porcelain plate, and it was placed in a constant temperature incubator at 28°C for 72 hours of fermentation. Its bacterial cell number, crude protein, true protein, enzyme activity and amino acid composition.

[0119] Strains: Pleurotus ostreatus + Geotrichum candidum + Saccharomyces cerevisiae + Candida utilis.

[0120] Fermentation medium: 250g of fresh vinegar grains, 125g of distiller's grains, 75g of bran, 50g of corn flour, then add 1% of ammonium sulfate, 0.8% of potassium dihydrogen phosphate, 0.8% of magnesium sulfate, the ratio of material to water is 1:0.6, and the inoculum size is 10% , the ...

Embodiment 2

[0143] Embodiment 2, a method for producing protein feed by solid-state fermentation of vinegar grains with multiple strains,

[0144] Strains: Pleurotus ostreatus + Geotrichum candidum + Saccharomyces cerevisiae + Candida utilis.

[0145] Fermentation medium: 300g fresh vinegar grains, 100g distiller's grains, 50g bran, 50g corn flour, then add 1.5% ammonium sulfate, 0.6% potassium dihydrogen phosphate, 1.0% magnesium sulfate, material-water ratio 1:0.5, inoculum size 15% , inoculation ratio Pleurotus ostreatus: Saccharomyces cerevisiae+Candida utilis+Geotrichum candidum=1: 3 (wherein Saccharomyces cerevisiae: Candida utilis: Geotrichum candidum=1: 1: 1), fermentation temperature 30 ℃, fermentation time is 120h.

[0146] Fermentation process flow: slant strains, liquid strains, and fermentation raw materials are mixed evenly, inoculated (15% inoculum), fermented at 30° C. for 72 hours, and dried at 40° C. to obtain a finished product.

Embodiment 3

[0147] Embodiment 3, a method for producing protein feed by solid-state fermentation of vinegar grains with multiple strains,

[0148] Strains: Pleurotus ostreatus + Geotrichum candidum + Saccharomyces cerevisiae + Candida utilis.

[0149] Fermentation medium: 280g of fresh vinegar grains, 120g of distiller's grains, 60g of bran, 40g of corn flour, then add 0.5% of ammonium sulfate, 1.0% of potassium dihydrogen phosphate, 0.4% of magnesium sulfate, the ratio of material to water is 1:0.7, and the inoculum size is 20% , inoculation ratio Pleurotus ostreatus: Saccharomyces cerevisiae+Candida utilis+Geotrichum candidum=1: 3 (wherein Saccharomyces cerevisiae: Candida utilis: Geotrichum candidum=1: 1: 1), fermentation temperature 30 ℃, fermentation time is 120h.

[0150] Fermentation technological process: slant strains, liquid strains, and fermentation raw materials are mixed evenly, inoculated (20% inoculum size), fermented at 30° C. for 72 hours, and dried at 40° C. to obtain a...

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Abstract

The invention relates to a vinegar residue deep processing technology, in particular to a method for producing protein feed by multi-strain solid state fermented vinegar residue, which increases the components of amino acid, vitamins, bioactivator, probiotics and the like in the protein feed obtained by using the microbial fermented vinegar residue and improves the palatability of the fermented feed. In the method for producing the protein feed by using the multi-strain solid fermented vinegar residue, a solid fermentation culture medium is used, the material-water ratio is 1:0.5-0.7, the fermentation temperature is 26-30 DEG C, the inoculating amount is 10-20 percent, the fermenting time is 48-120h; and the strain composition comprises oyster mushroom, Cryptococcus uniguttulatus, Saccharomyces cerevisiae and Cadida atilis. The protein feed is produced by using the microbial fermented vinegar residue, the invention ensures that the product contains more abundant amine acid, vitamins, bioactivator, probiotics and the like and improves the palatability of the fermented feed.

Description

technical field [0001] The invention relates to a deep processing technology of vinegar grains, in particular to a method for producing protein feed by solid-state fermentation of vinegar grains with multiple strains. Background technique [0002] Shanxi Province is a large vinegar-producing province in China, with an annual output of about 300,000 tons. Because the vinegar production process in our province mostly uses solid-state fermentation, a large amount of auxiliary materials and fillers are needed, resulting in a large amount of by-product vinegar residues. And for every ton of vinegar produced, about 0.3 tons of vinegar grains can be produced, that is to say, there are about 90,000 tons of vinegar grains in Shanxi alone every year. [0003] Many vinegar factories have not made good use of it, resulting in the accumulation of vinegar residues, mold, and odor, causing environmental pollution, waste of resources and other problems. Vinegar grains contain a certain amo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K1/06A23K10/38
CPCY02P60/87
Inventor 郝林梁静波郝文杰
Owner 山西水塔醋业股份有限公司
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