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Method for preparing fish soluble pulp protein and soybean meal mixed raw material through solid state fermentation of many strains

A fish-soluble protein, solid-state fermentation technology, applied in the fields of fermentation, animal feed, animal feed, etc., can solve the problems of the decline of the world's fishmeal production, the decline of marine fishery resources, and the huge increase in the demand for fishmeal.

Active Publication Date: 2014-11-12
上海源耀农牧科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fishmeal contains high phosphorus, and most fish have a low utilization rate of phosphorus in fishmeal, and the unabsorbed phosphorus enters the aquaculture water body along with the residue and feces, resulting in eutrophication of the water body
At the same time, with the development of intensive aquaculture, the application of artificial compound feed for fish is becoming more and more extensive, and the demand for fishmeal has increased dramatically; in addition, due to the continuous deterioration of the marine environment and the disorderly fishing of humans, the marine fishery resources are rapidly increasing. recession, resulting in a sharp drop in world fishmeal production

Method used

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  • Method for preparing fish soluble pulp protein and soybean meal mixed raw material through solid state fermentation of many strains
  • Method for preparing fish soluble pulp protein and soybean meal mixed raw material through solid state fermentation of many strains
  • Method for preparing fish soluble pulp protein and soybean meal mixed raw material through solid state fermentation of many strains

Examples

Experimental program
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Effect test

Embodiment 1

[0050] 1. Preparation of fermentation strains

[0051] 1.1 Preparation of Lactobacillus acidophilus seed solution

[0052] 1.1.1 First-level Lactobacillus acidophilus seed culture: Pick a ring cell of Lactobacillus acidophilus from the slant strain of Lactobacillus acidophilus and put it in a 250mL Erlenmeyer flask containing 10mL Lactobacillus acidophilus slant medium, and place it at a constant temperature Bacterial culture was carried out in a speed-adjustable shaker, and cultured at 37°C for 24 hours to obtain a first-grade Lactobacillus acidophilus seed liquid;

[0053] 1.1.2 Secondary Lactobacillus acidophilus seed expansion culture: draw 5mL of the first-level Lactobacillus acidophilus seed culture solution obtained in step 1.1.1 into a 500mL triangular flask containing 100mL Lactobacillus acidophilus seed medium, place Bacterial culture was carried out in a constant temperature and speed-adjustable shaker, and cultured at 37°C for 24 hours to obtain Lactobacillus acid...

Embodiment 2

[0072] The preparation steps of the fermented strain of this embodiment are the same as in Example 1.

[0073] 2. Mixing soybean meal and fish soluble protein with seed culture solution

[0074] 2.1 First crush 80g soybean meal, its size is about 3mm;

[0075] 2.2 Then dissolve 20g fish soluble protein in 50ml tap water, stir until fully dissolved, add the above crushed soybean meal, mix well and sterilize at 121°C for 15min, take it out and cool it, insert Lactobacillus acidophilus as required Seed liquid, Lactobacillus delbrueckii seed liquid and yeast seed liquid, fully mixed evenly. Wherein Lactobacillus acidophilus seed liquid, Lactobacillus delbrueckii seed liquid, yeast seed liquid access amount are 10wt.% of fish soluble protein and soybean meal mixture weight, after mixing, the moisture content of gained mixture is all controlled at 40- 50wt.%.

[0076] 3. Control of fermentation process

[0077] The above mixture is fermented at a temperature of 38° C., and after...

Embodiment 3

[0079] The preparation steps of the fermented strain of this embodiment are the same as in Example 1.

[0080] 2. Mixing soybean meal and fish soluble protein with seed culture solution

[0081] 2.1 First crush 70g of soybean meal, its size is about 3mm;

[0082] 2.2 Then dissolve 30g of fish soluble protein in 70ml of tap water, stir until fully dissolved, add the crushed soybean meal above, mix well and sterilize at 121°C for 15 minutes, take it out and cool it, and insert Lactobacillus acidophilus as required Seed liquid, Lactobacillus delbrueckii seed liquid and yeast seed liquid, fully mixed evenly. Among them, the amount of Lactobacillus acidophilus seed liquid, Lactobacillus delbrueckii seed liquid, and yeast seed liquid is 10wt.% of the weight of the mixture of fish soluble protein and soybean meal. After mixing, the moisture content of the obtained mixture is controlled at 50wt. %.

[0083] 3. Control of fermentation process

[0084] The above mixture is fermented...

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Abstract

The invention relates to a method for preparing a fish soluble pulp protein and soybean meal mixed raw material through solid state fermentation of many strains. The method comprises the following steps: 1, preparing fermentation strains; 2, mixing soybean meal and fish soluble pulp proteins with a seed culture liquid; and 3, controlling the fermentation process. A protein product obtained through the method can be used in a pig feed or fish feed formula, and can effectively substitute a protein raw material (fish meal) commonly used in feeds.

Description

technical field [0001] The invention relates to a method for degrading macromolecular proteins in fish soluble protein and antigenic proteins in soybean meal by solid-state fermentation of various microorganisms, in particular to a method for preparing mixed raw materials of fish soluble protein and soybean meal by solid-state fermentation of multiple strains The method belongs to the technical field of fermentation engineering. Background technique [0002] Soybean and its products have become high-quality plant protein sources for humans and animals due to their high protein content and good balance of amino acids, and are widely used in the food and feed industries. Although the protein content of soybean grains is as high as 40%, soybeans contain a variety of antinutritional factors (Antinutritional factors, ANFs), which seriously affect the development and utilization of soybean protein sources. Among them, soybean antigen protein (Soybean antigen) is one of the most i...

Claims

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Application Information

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IPC IPC(8): C12P21/00A23K1/18A23K1/14A23K1/10A23K10/12A23K10/18A23K10/37A23K20/147
CPCY02A40/818Y02P60/87
Inventor 李旺军季春源方华
Owner 上海源耀农牧科技有限公司
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