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Method for producing grape skin residue pig feed by utilizing lentinula edodes and yeast for symbiotic fermentation

A technology of grape pomace and symbiotic fermentation, which is applied in animal feed, animal feed, application, etc., can solve the problems of lower nutrient absorption and utilization rate, lower feed utilization efficiency, and easy breeding of germs, etc., so as to reduce feed cost and realize circular production Economical, quality-enhancing and palatability-enhancing effects

Inactive Publication Date: 2013-05-08
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The treatment methods of grape pomace mainly include not processing as roughage, its nutritional value is relatively low; or buried as fertilizer, but it is easy to breed bacteria and pollute the environment
Grape pomace contains more fibrous substances, which can quickly pass through the gastrointestinal tract of pigs, resulting in lower absorption and utilization of nutrients, thus reducing feed utilization efficiency (Wang Jingmian, Liao Desheng, Zhang Yonghong. Research on grape pomace fermentation feed. Feed Research, 1996 (11): 10-11 pages)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1 (1) Remove the stalks, earth and rocks, etc. from the pomace, and mix it with bran, cornmeal and soybean meal to make a base material at a ratio of 3:1:3:3 (mass ratio). Add 25% water. Mix evenly, hold the raw material in hand, water can be seen between fingers but does not flow, and does not form a lump after loosening. (2) Steam sterilization at 100°C for 120 minutes. (3) Under aseptic conditions, cut out small pieces of internal tissue (sterilized by 75% alcohol) from the junction of the cap and stipe of the shiitake mushroom, put them into the potato glucose medium, control the temperature at 20°C, and continuously shake the flask for 5 day, then inoculate Saccharomyces cerevisiae, and culture it in a shaker at 25°C for 5 days until white filamentous cells appear and the number of yeasts reaches 10 5～6 pieces / ml. (4) Sprinkle the mushroom-yeast seed liquid into the solid base material at a ratio of 8%, and cultivate it at a temperature of 20°C to 25...

Embodiment 2

[0023] Example 2 (1) The mixing ratio of grape pomace, bran, cornmeal and soybean meal agricultural by-products is 1:1:1:1 (by mass), and 25% of water is added. Mix evenly, hold the raw material in hand, water can be seen between fingers but does not flow, and does not form a lump after loosening. (2) Steam sterilization at 121°C for 60 minutes. (3) Under sterile conditions, cut small pieces of internal tissue (sterilized by 75% alcohol) from the junction of the mushroom cap and stipe, put them into potato glucose medium, control the temperature at 25°C, and continuously shake the flask for 4 day, then inoculated with Saccharomyces cerevisiae, and cultured in a shaker at 28°C for 4 days until white filamentous cells appeared and the number of yeasts reached 10 5～6 pieces / ml. (4) Inoculate the shiitake mushroom-yeast seed liquid into the solid mixed raw material at a ratio of 5%, and cultivate it at a temperature of 20°C to 25°C for 5 days. Oxygen fermentation for 96 hou...

Embodiment 3

[0024] Example 3 (1) The mixing ratio of grape pomace, bran, cornmeal and soybean meal agricultural by-products is 2:2:3:3 (by mass), and 25% of water is added. Mix evenly, hold the raw material in hand, water can be seen between fingers but does not flow, and does not form a lump after loosening. (2) Steam sterilization at 121°C for 60 minutes. (3) Under sterile conditions, cut small pieces of internal tissue (sterilized by 75% alcohol) from the junction of the mushroom cap and stipe, put them into potato glucose medium, control the temperature at 25°C, and continuously shake the flask for 4 day, inoculate 10% into the mixed raw materials, and culture at 25°C for 5 days under temperature control, during which the materials are turned every day until white filamentous thallus appear. (4) Saccharomyces cerevisiae seed liquid was cultured in a conventional 10Bx malt extract juice (same wort used in beer production) culture medium at 28°C for 2 days, then inoculated at 10% i...

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PUM

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Abstract

The invention discloses a method for producing a protein feed from waste grape skin residues of grape wine production and supplementary bran, corn meal and soybean meal through utilizing lentinula edodes with capabilities of decomposing cellulose, hemicellulose and the like, and yeast for symbiotic fermentation. The waste grape skin residues and residual nutritional ingredients of grape processing production are effectively utilized, so that resources are deeply utilized; a flask shaking machine is used for shake culture of strains, the symbiotic strains are strong and free from other strains, and thus the solid fermentation has a stable period and is successful; and the grape skin protein feed product has quality of biological protein, strong aroma of alcohol ester and flavor of the raw materials, and the quality and tastiness of the feed are improved.

Description

technical field [0001] The invention belongs to the feed industry, in particular to a method for symbiotically fermenting grape skin dregs pig feed by using shiitake mushrooms and yeast. Background technique [0002] Li Yongfang and others detected the nutritional components of mushroom residues, including ash, reducing sugar, total sugar, crude fat, phosphorus, crude protein, crude fiber, etc., and proved that mushrooms can be used for feed (Li Yongfang, Li Xuemei, Li Hebin. Nutritional components of mushroom residues Analysis and application in the production of Pleurotus ostreatus strains. Journal of Microbiology, 2001, 21(3):59-60). Bai Yongliang and others specifically introduced the experimental results of using the leftover shiitake mushroom residue from industrial production to inoculate Cellulomonas and Candida utilis for fermentation to produce high-protein feed (Bai Yongliang, Du Bing, Xiao Nan, et al. . Research on Fermented Feed of Lentinus edodes. Guangdong Fe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/18A23K1/00A23K1/14
Inventor 周广麒陈成齐文茂
Owner DALIAN POLYTECHNIC UNIVERSITY