Method for producing fermented soybean meal by two-step inoculation segmented solid-state fermentation

A technology of fermenting soybean meal and solid-state fermentation, which is applied in the field of fermentation, can solve the problems of incomplete fermentation and the inability to meet the fermentation requirements of different bacteria at the same time, and achieve the effects of improving animal production performance, maintaining intestinal tissue structure, and promoting immune function

Inactive Publication Date: 2014-01-01
宁波中瑞生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the solid-state fermentation process of traditional solid-state fermentation compound bacteria, simultaneous inoculation of multiple strains cannot meet the fermentation requirements of different bacteria at the same time, resulting in incomplete fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Strain activation: pick the inclined plane to save Bacillus subtilis, inoculate it into NB seed medium, and activate it with a 150-170rpm shaker at 35-37°C for 12-20h; pick Candida to save the strain , inoculated into the YM seed medium, and activated with a 150-170rpm shaker for 20-24h; picked the preserved Lactobacillus strains and inoculated them into the Lactobacillus medium, and cultured them statically at 35-39°C for 24-36h to activate;

[0034] 2. Strain cultivation: The activated culture of Bacillus subtilis is inoculated in the seed tank at 35-37°C with 1%-5% inoculum, and cultured with intermittent aeration for 16-20 hours; the activated culture of Candida is inoculated with 1%-5% Amount of inoculation in seed tanks at 30-35°C, intermittent aeration for 18-24h; Lactobacillus activated cultures were inoculated in seed tanks at 1%-5% inoculation amount, and cultured at 35-39°C for 20-24h;

[0035] 3. One-time inoculation mixed bacterial solution: mix accordin...

Embodiment 2

[0046] 1. Strain activation: Pick the slant to save Bacillus subtilis, inoculate it into NB seed medium, and activate it with a 160rpm shaker at 36°C for 18 hours; pick Candida to save the strain, inoculate it into YM seed culture Use a 160rpm shaker to activate for 22 hours; pick preserved strains of Lactobacillus and inoculate them into Lactobacillus medium, and culture them statically at 37°C for 30 hours to activate;

[0047] 2. Strain cultivation: The activated culture of Bacillus subtilis was inoculated in the seed tank at 36°C with 2% inoculum, and cultured with intermittent ventilation for 18 hours; the activated culture of Candida was inoculated at 32°C with 2% inoculum in the seed tank, intermittently Aerated culture for 20 hours; Lactobacillus activated culture was inoculated in the seed tank with 2% inoculum, and cultured at 37°C for 22 hours;

[0048] 3. One-time inoculation of mixed bacterial solution: mix according to the ratio of Bacillus subtilis: Candida: Lac...

Embodiment 3

[0059] 1. Strain activation: Pick the slant to save Bacillus subtilis, inoculate it into NB seed medium, and activate it with a 165rpm shaker at 35°C for 17 hours; pick Candida to save the strain, inoculate it into YM seed culture Use a 165rpm shaker to activate for 23 hours; pick preserved strains of Lactobacillus and inoculate them into Lactobacillus medium, and culture them statically at 38.5°C for 33 hours to activate;

[0060] 2. Strain cultivation: The activated culture of Bacillus subtilis was inoculated in the seed tank at 36.5°C with 3% inoculum, and cultured with intermittent ventilation for 17 hours; the activated culture of Candida was inoculated at 33°C with 3.2% inoculum in the seed tank, intermittently Aerated culture for 21 hours; Lactobacillus activated culture was inoculated in the seed tank with 4% inoculum, and cultured at 37.2°C for 22.5 hours;

[0061] 3. One-time inoculation of mixed bacterial solution: mix according to the ratio of Bacillus subtilis: Ca...

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PUM

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Abstract

The invention provides a method for producing fermented soybean meal by two-step inoculation segmented solid-state fermentation. The method comprises the following steps of: inoculating the mixed bacterial solution obtained by mixing bacillus subtilis solution, candida mycoderma bacteria solution and lactobacillus solution in peeled soybean meal and performing mixed fermentation; and inoculating the lactobacillus solution in the fermented product, mixing, and performing anaerobic fermentation to obtain the fermented soybean meal. The method is capable of meeting the different needs of aerobic bacteria and anaerobic bacteria, can be used for preparing high-quality fermented soybean meal, and is free of chemical additives; due to the various digestive enzymes, organic acids, medium and small molecular proteins (functional peptides), amino acids, vitamins, probiotics and the like generated during the fermentation process, the nutritive value of the soybean meal is greatly increased; the prepared fermented soybean meal contains not less than 16% of soybean peptide, not more than 25mg/g of glycinin, not more than 20mg/g of beta-conglycinin, not less than 3.5% of lactic acid, and not less than 2*10<9> beneficial viable bacteria; and microbial source nutrients are beneficial to the maintenance of intestinal structure and can promote immunologic function and improve animal production performance.

Description

technical field [0001] The invention relates to a fermentation method, in particular to a method for producing fermented soybean meal by secondary inoculation and staged solid-state fermentation and a fermentation product. Background technique [0002] As the phenomenon of adding antibiotics to feed is very common at present, for safety reasons, many countries prohibit the use of meat and bone meal and other animal protein raw materials produced from leftovers of livestock products for feed. Therefore, from the perspective of safety and cost, plant-based protein As a substitute for animal protein raw materials has become a trend. However, in order to efficiently utilize plant-derived protein, it is necessary to solve the problems of anti-nutritional factors and palatability that affect digestion and absorption; at the same time, in the prevention and treatment of diarrhea in young poultry and livestock breeding, the use of antibiotics seriously threatens our food safety. Am...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/14C12N1/20C12N1/16C12R1/125C12R1/225C12R1/72
Inventor 孔秀
Owner 宁波中瑞生物科技有限公司
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