Method for preparing high-antioxidation low-sensitization forage fermented soybean meal

A fermented soybean meal, hypoallergenic technology, applied in applications, animal feed, animal feed, etc., can solve problems such as increased production costs, reduced quality of nutrients, and damaged animal health.

Inactive Publication Date: 2011-03-30
FEED RESEARCH INSTITUTE CHINESE ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The end result is lower quality nutritional content, impaired an

Method used

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  • Method for preparing high-antioxidation low-sensitization forage fermented soybean meal
  • Method for preparing high-antioxidation low-sensitization forage fermented soybean meal
  • Method for preparing high-antioxidation low-sensitization forage fermented soybean meal

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Embodiment Construction

[0018] The specific implementation of a method for preparing fermented soybean meal with high anti-oxidation and low allergenicity for feed provided by the present invention is as follows:

[0019] The bacterial strain used in this example is Aspergillus oryzae, which is preserved in China Industrial Microorganism Culture Collection Center (CICC 40188).

[0020] a. 200g peeled potatoes, cut into small pieces, put into a beaker with 700ml of double distilled water, cook in boiling water for 30min, filter through two layers of gauze, set the volume to 1L, add 20g of glucose and 20g of agar, heat to dissolve, divide Put it into a test tube, steam sterilize at 121°C for 20 minutes, and make a potato dextrose agar slant medium for activating spores and cultivating spores.

[0021] b. The original starting strain Aspergillus oryzae was activated on a potato dextrose agar slant medium, and cultured statically at 28° C. for 60 hours as activated spores.

[0022] c. Pick a ring of act...

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Abstract

The invention relates to the technical field of biological fermentation. A soybean anti-nutritional factor is effectively removed from soybean meal by taking the soybean meal and bran as raw materials and utilizing microorganism fermentation technology; meanwhile, high-quality fermented soybean meal which is rich in polypeptide with the molecular weight of lower than 15KDa is obtained. The invention particularly relates to a microorganism fermentation process for preparing high-antioxidation low-sensitization soybean meal by solid state fermentation. After one original starting strain, namely Aspergillus oryzae (CICC 40188) is subjected to activation and amplification culture, spore suspension with 10<6> of spores per ml is prepared by using 0.12 percent Tween 80-containing sterile water, is taken as soybean meal fermentation inoculation liquid, and is inoculated to a soybean meal fermentation base stock according to the inoculation amount of 10 percent (the soybean meal is crushed and sieved with a screen of 20 meshes, a ratio of the soybean meal to the bran is 3:1, and a ratio of material to water is 1:0.9), the mixture is uniformly mixed, is fermented at the temperature of 28 DEG C for 48 hours, and is dried at the temperature of 60 DEG C, and nutrient components of the soybean meal before and after the fermentation are analyzed.

Description

(1) Technical field [0001] The invention relates to the technical field of biological fermentation. Using soybean meal and bran as raw materials, microbial fermentation technology is used to effectively remove soybean anti-nutritional factors in soybean meal, and at the same time obtain high-quality fermented soybean meal rich in polypeptides with a molecular weight lower than 15KDa, especially a solid state Microbial fermentation process for the preparation of high antioxidant and low allergenic soybean meal by fermentation. (2) Background technology [0002] my country is one of the largest breeding and producing countries in the world, and it is also a big demand country for feed raw materials, especially protein raw materials. Feed grains are mainly made of corn raw materials plus fish meal, soybean meal and various trace elements. Protein and energy feed, which account for a large proportion of feed, are close to or exceed 70%. The serious shortage of protein feed res...

Claims

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Application Information

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IPC IPC(8): A23K1/00A23K1/14A23K10/12A23K10/37
CPCY02P60/87
Inventor 王建华滕达高美云杨雅麟田子罡
Owner FEED RESEARCH INSTITUTE CHINESE ACADEMY OF AGRICULTURAL SCIENCES
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