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Probiotics fungicide for fermenting bean pulp and preparation method thereof

A technology of probiotics and bacterial agents, applied in the field of microbial fermentation, to achieve the effect of improving utilization rate, good application value and improving efficiency

Inactive Publication Date: 2012-07-25
INST OF SOIL & FERTILIZER FUJIAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, soybean meal also has defects such as containing various anti-nutritional factors, low protein digestibility, beany smell and poor palatability.

Method used

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  • Probiotics fungicide for fermenting bean pulp and preparation method thereof
  • Probiotics fungicide for fermenting bean pulp and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Preparation of Bacillus subtilis fermentation medium

[0029] Put 10g of molasses, 50g of soybean powder, 1g of sodium citrate, and 5g of sodium chloride into water and stir evenly, and dilute to 1L with water, adjust to pH 7.5, and autoclave at 121°C for 30 minutes.

[0030] 2. Preparation of Bacillus subtilis seed solution

[0031] The Bacillus subtilis CS27 strain (Agricultural Microbiology Laboratory, Soil and Fertilizer Research Institute, Fujian Academy of Agricultural Sciences) was isolated and preserved, with a preservation number of CS27. The Institute of Microbiology, Chinese Academy of Sciences identified the strain CS27 as: Bacillus subtilis subsp. subtilis , Bacillus subtilis subsp. subtilis) was activated on a bacterial culture slope for 24 hours, and two loops were picked and inoculated into a 50ml / 250ml Erlenmeyer flask bacterial liquid medium, and cultured with shaking at 37°C and 180r / min for 12 hours.

[0032] 3. Bacillus subtilis fermentatio...

Embodiment 2

[0039] 1. Preparation of Bacillus subtilis fermentation medium

[0040] Put 50g of molasses, 10g of soybean meal (passed through a 60-mesh sieve), 0.5g of sodium citrate, and 5g of sodium chloride into water, stir well, and dilute to 1L with water, adjust to pH 6.5, and autoclave at 121°C for 30min.

[0041] 2. Preparation of Bacillus subtilis seed solution

[0042] The Bacillus subtilis CS27 strain (preserved by the Agricultural Microbiology Laboratory of the Soil and Fertilizer Institute of the Fujian Academy of Agricultural Sciences) was activated on the bacterial culture slope for 24 hours, and two rings were picked and inoculated into a 50ml / 250ml Erlenmeyer flask bacterial liquid medium, and placed at 37 Cultivate with shaking at 180 r / min for 48 hours.

[0043] 3. Bacillus subtilis fermentation

[0044] The CS27 seed liquid was inoculated into the fermentation medium (the inoculum amount was 20%), the oxygen content in the fermenter was controlled at 50%, the fermenta...

Embodiment 3

[0050] 1. Preparation of Bacillus subtilis fermentation medium

[0051] Put 25g of molasses, 25g of soybean meal (passed through a 60-mesh sieve), 0.5g of sodium citrate, and 3g of sodium chloride into water, stir well, and dilute to 1L with water, adjust to pH 7.0, and autoclave at 121°C for 30 minutes.

[0052] 2. Preparation of Bacillus subtilis seed solution

[0053] Activate the Bacillus subtilis CS27 strain (preserved by the Agricultural Microbiology Laboratory of Soil and Fertilizer Research Institute, Fujian Academy of Agricultural Sciences) on the bacterial culture slope for 24 hours, pick two rings and inoculate it into a 50ml / 250ml Erlenmeyer flask bacterial liquid medium, and place it at 33 Cultivate with shaking at 180 r / min for 24 hours.

[0054] 3. Bacillus subtilis fermentation

[0055] The CS27 seed solution was inoculated into the fermentation medium (5% inoculum), the oxygen content in the fermenter was controlled at 10%, the fermentation temperature was 3...

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Abstract

The invention belongs to the microorganism fermentation field, specifically relating to probiotics fungicide for fermenting bean pulp and a preparation method thereof; the preparation method can reduce fermentation cost and increase biomass so as to prepare the probiotics fungicide with bean pulp fermenting / degrading functions; the preparation method comprises the following steps: inoculating bacillus subtilis seed liquor into bacillus subtilis liquid fermentation culture medium so as to ferment the bacillus subtilis seed liquor; after a fermentation procedure, collecting fermenting liquor, and further processing the fermenting liquor as liquid or solid probiotics fungicide. According to the invention, main components of the fermentation culture medium selected by The invention comprise soybean meal (or bean pulp) and honey which are agricultural product and industrial sugaring waste respectively; the main components are easily available, and low in price and cost; after the fermenting procedure, the biomass of each milliliter of the fermenting liquor reaches to about 10 billion; the fermenting liquor can be used for degrading macromolecule albumen in the bean pulp and also eliminates each anti-nutritional factor in the bean pulp; in addition, the fermenting liquor increases utilization ratio of bean pulp forage and has good application value. According to the preparation method provided by the invention, fermentation cost can be reduced, production link is simplified and efficiency is increased.

Description

technical field [0001] The invention belongs to the field of microbial fermentation, and in particular relates to a probiotic agent for soybean meal fermentation and a preparation method thereof. Background of the invention [0002] With the development of the feed industry and the high intensification of production, the demand for high-quality feed protein is increasing day by day. Due to the expansion of animal protein demand and the rapid reduction of sources, people are prompted to choose low-cost, reliable source of plant protein to replace it. Soybean meal has become the best choice because of its high protein content, balanced amino acid composition, sufficient supply, and affordable price. However, soybean meal also has defects such as containing various anti-nutritional factors, low protein digestibility, beany smell and poor palatability. Contents of the invention [0003] In order to overcome the above-mentioned defects, the present invention provides a probio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L1/20C12R1/125A23L11/00
Inventor 林新坚陈济琛林戎斌林陈强吴大华
Owner INST OF SOIL & FERTILIZER FUJIAN ACADEMY OF AGRI SCI
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