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Method for preparing health-benefiting fermented soybean meal

A technology for fermenting soybean meal and soybean meal, which is applied in the field of preparation of probiotic fermented soybean meal, and can solve problems affecting the feeding value of soybean meal

Active Publication Date: 2013-09-11
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, there are also anti-nutritional factors such as trypsin inhibitor, urease, and lectin in soybean meal, which greatly affect the feeding value of soybean meal.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Production of probiotic fermented soybean meal rich in small peptides, free amino acids, reducing sugars, GABA, Lactobacillus plantarum and antimicrobial peptides using a multi-bacteria mixed serial fermentation process

[0020] 1. Raw material preparation: high-quality soybean meal is puffed, crushed through a 40-mesh sieve, sealed and placed in a ventilated and dry place for later use; high-quality dry bran is selected as an ingredient.

[0021] 2. Seed liquid preparation:

[0022] (1) Preparation of Aspergillus oryzae and Monascus spore suspension:

[0023] Medium (PDA): potato 200g / L, glucose 20g / L, agar powder 20g / L, solvent is water, pH is natural.

[0024] Aspergillus oryzae (Shanghai brewing 3.042) and Monascus (AS3.972) were inoculated from PDA slant to PDA eggplant bottle slant and cultured for 3 days, then eluted with sterile water to make the spore concentration reach 10 7 cells / mL to obtain a spore suspension.

[0025] (2) Preparation of Sacch...

Embodiment 2

[0036] Example 2: Production of probiotic fermented soybean meal rich in small peptides, free amino acids, reducing sugars, GABA, Lactobacillus plantarum and antimicrobial peptides using a multi-bacteria mixed series fermentation process

[0037] 1. Raw material preparation: puffed high-quality soybean meal, crushed through a 40-mesh sieve, sealed and placed in a ventilated and dry place for later use; select high-quality dry bran as ingredients.

[0038] 2. Seed liquid preparation:

[0039] (1) Preparation of Aspergillus oryzae and Aspergillus niger spore suspension:

[0040] Medium (PDA): potato 200g / L, glucose 20g / L, agar powder 20g / L, solvent is water, pH is natural.

[0041] Aspergillus oryzae (Shanghai brewing 3.042) and Aspergillus niger (AS3.4309) were inoculated from PDA slant to PDA eggplant bottle slant and cultured for 3 days, then eluted with sterile water to make the spore concentration reach 10 7 cells / mL to obtain a spore suspension.

[0042] (2) Candida see...

Embodiment 3

[0053] 6. The yield of fermented soybean meal after drying is 85%, and the moisture content is ≤5%. The small peptide content is 9.0%, the free amino acid is 290mg / g, the lactic acid is 4.55%, the reducing sugar content is 28mg / g, the GABA content is 0.58mg / g, and the number of viable bacteria reaches 4.8×10 10 cfu / g, antibacterial peptide antibacterial potency up to 4.0×10 4 IU / g. Example 3: Production of prebiotic fermented soybean meal rich in small peptides, free amino acids, reducing sugars, and antimicrobial peptides by direct deep enzymolysis after fermentation by Aspergillus oryzae

[0054] 1. Raw material preparation: high-quality soybean meal is puffed, crushed through a 40-mesh sieve, sealed and placed in a ventilated and dry place for later use; high-quality dry bran is selected as an ingredient.

[0055] 2. Preparation of Aspergillus oryzae spore suspension and Lactobacillus plantarum seed solution:

[0056] (1) Preparation of Aspergillus oryzae spore suspensio...

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PUM

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Abstract

The invention relates to a method for preparing health-benefiting fermented soybean meal enriched in small peptides, gamma-aminobutyric acid (GABA), reducing sugar, lactobacillus plantarum and antimicrobial peptide. By utilizing strains of aspergillus oryzae, saccharomyces cerevisiae, bacillus subtilis and lactobacillus plantarum, the small peptides, free amino acids, reducing sugar, GABA and high viable count content in the lactobacillus plantarum in the health-benefiting fermented soybean meal are obtained through the two-stage solid state fermentation method, the small peptides account for 8.01-18 percent, the free amino acids has the content of 80-300mg / g, the reducing sugar reaches 20-80mg / g, the GABA reaches 0.317-0.5mg / g, the viable count content in the lactobacillus plantarum is 2-6.5*1010cfu / g, the antibacterial titer of antimicrobial peptides is 2.0*103-7.0*104 IU / g, and the yield of the health-benefiting fermented soybean meal is 82.03-90 percent. According to the process, the nutrient effect of the soybean meal can be improved, the prepared fermented soybean meal has the antibacterial effect, partial antibiotics can be replaced, the fermented soybean meal is conveniently preserved and saved, the process is simple and feasible, and the fermented soybean meal is green and environment-friendly and has application significance and wide prospect in the feed industry and breeding industry.

Description

(1) Technical field [0001] The invention relates to a preparation method of probiotic fermented soybean meal rich in small peptides, gamma-aminobutyric acid (GABA), reducing sugar, plant lactobacillus and antibacterial peptides. (2) Background technology [0002] Among agricultural and sideline products, soybean meal is a high-protein residue obtained from soybean oil extraction. In 2012, the total domestic processing (excluding imported soybean meal) was about 10 million tons, which has high development and utilization value. However, soybean meal protein has a large molecular weight and complex structure. Among them, 11S glycinin and β-conglycinin, two antigenic proteins, account for 30% of soybean meal feed. The α group of β-conglycinin has been shown to be a potential allergen in piglets, causing diarrhea. At the same time, there are anti-nutritional factors such as trypsin inhibitor, urease, and lectin in soybean meal, which greatly affect the feeding value of soybean ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/14A23K1/00
Inventor 汪钊魏春刘茂锋鄢洪德
Owner ZHEJIANG UNIV OF TECH
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