Production technology of bacillus natto fermented soybean meal

A technology of Bacillus natto and production process, which is applied in the field of soybean meal production process, can solve the problems of uneven product quality in the market, chaotic fermented soybean meal market, etc., achieve high animal digestion and utilization rate, reasonable amino acid composition, and improve resistance Effect

Inactive Publication Date: 2014-06-18
QINGDAO ZHONGREN PHARMA
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the above-mentioned problems existing in the prior art field, the purpose of the present invention is to provide a production process for Bac

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example

[0016] Referring to the production process of Bacillus natto fermented soybean meal in this embodiment, it includes the following specific steps:

[0017] (1) Activation of Bacillus natto strains, A. Preparation of Bacillus natto seed culture medium: According to 100ml of bean sprout juice, 5g of sucrose, 2g of agar, 100ml of water, pH value of 7.0~7.2; B. Activation of Bacillus natto Strain: Transfer the Bacillus natto strain to the Bacillus natto seed medium for activation, and cultivate at 37°C for 24 hours;

[0018] (2) Liquid culture of Bacillus natto strains, A. Preparation of Bacillus natto strains liquid: Prepare 100ml of bean sprout juice, 5g of sucrose, 2g of agar, 100ml of water, pH 7.0~7.2, and sterilize at 121℃ for 30 minutes B. Culture liquid of Bacillus natto: pick out 5ml of liquid culture medium for inoculation of activated bacteria, and cultivate at 37℃;

[0019] (3) Bacillus natto strain culture in triangular flasks, A. Liquid culture of Bacillus n...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a production technology of bacillus natto fermented soybean meal. The production technology comprises the following steps: (1) bacillus natto strain activation; (2) bacillus natto strain liquid culture; (3) bacillus natto triangular flask culture; and (4) soybean meal fermentation. The production technology is simple and easy to understand, and the produced soybean meal has the advantages of high crude protein content, reasonable amino acid composition, high animal digestion utilization rate and the like, and contains rich soy isoflavone which can improve animal immunity. Bacillus natto also can produce a variety of protease sugar, and can degrade some complex carbohydrates in plant feeds, so that the feed conversion rate is improved.

Description

[0001] technical field [0002] The invention belongs to a production process of soybean meal, and in particular relates to a production process of soybean meal fermented by Bacillus natto. [0003] Background technique [0004] Soybean meal is one of the important feed ingredients in animal husbandry and aquaculture, accounting for 80% to 90% of protein feed. At present, biological fermentation technology is an effective method to improve the quality of soybean meal. The protease produced during the fermentation process decomposes the antigenic protein and macromolecular protein into small peptides and various biologically active substances that can be digested and absorbed by animals. At the same time, soybean protein can be transformed from microorganisms into bacterial protein, which improves the quality of protein. The aroma and sauce flavor produced during the fermentation process have obvious food-attracting effects and improve the palatability of the feed. However...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23K1/14
Inventor 张述智夏伟朱绍辉张浩王晓丽徐权汗李之详许团辉
Owner QINGDAO ZHONGREN PHARMA
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap