Method for producing probiotic peptides by using two-step solid-state fermentation of peanut meal

A technology of solid-state fermentation and peanut meal, which is applied in the field of animal feed and bioengineering, can solve problems such as limited content of beneficial metabolites, difficulty in functioning of bacillus and neutral protease, inconsistent demands, etc., to enhance disease prevention and resistance, The effect of highlighting substantive features and stable quality

Active Publication Date: 2014-11-26
莱阳鲁花生物蛋白有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, due to the neutral protease produced by bacillus, under the co-fermentation of lactic acid bacteria, the fermentation system quickly becomes acidic, and it is difficult for bacillus and neutral protease to play a role, and bacillus and lactic acid bacteria are respectively ae...

Method used

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  • Method for producing probiotic peptides by using two-step solid-state fermentation of peanut meal

Examples

Experimental program
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Effect test

Embodiment 1

[0035]Use peanut meal as raw material, mix it with tap water at a material-to-water ratio of 1:0.8, and then sterilize at 121°C for 20 minutes. After sterilization, insert Aspergillus niger (CGMCC No.9183) spores at 2% (v / w) of the peanut meal weight After mixing evenly, culture at 28°C~32°C for 28 hours, turning over every 4 hours; after the cultivation is completed, mix 3 batches, and insert 10% (v / w) Pediococcus pentosaceae (CGMCC No. .9182), mixed evenly and anaerobically fermented at 37°C~46°C for 42 hours, dried and pulverized at 60°C after the fermentation was completed, to obtain prebiotic peptides. The peptide content of the probiotic peptide reaches 28.4%, the lactic acid content reaches 8.8%, and the number of viable lactic acid bacteria reaches 1.2×10 9 CFU / g, acid protease reaches 228U / g.

Embodiment 2

[0037] Use peanut meal as raw material, mix it with tap water at a material-to-water ratio of 1:0.8, and then sterilize at 121°C for 20 minutes. After sterilization, insert Aspergillus niger (CGMCC No.9183) spores at 2% (v / w) of the peanut meal weight After mixing evenly, culture at 28°C~32°C for 26 hours, turn over every 4 hours; after the cultivation, mix 3 batches, and insert 10% (v / w) Pediococcus pentosaceae (CGMCC No. .9182), mixed evenly and anaerobically fermented at 37°C~46°C for 36 hours, dried and pulverized at 60°C after the fermentation was completed, to obtain prebiotic peptides. The peptide content of probiotic peptides reaches 26.2%, the lactic acid content reaches 8.3%, and the number of live lactic acid bacteria reaches 1.0×10 9 CFU / g, acid protease reaches 212U / g.

Embodiment 3

[0039] Use peanut meal as raw material, mix it with tap water according to the ratio of material to water 1:1.1, sterilize at 120°C for 15 minutes, and insert spores of Aspergillus niger (CGMCC No.9183) at 2% (v / w) of the weight of peanut meal after sterilization After mixing evenly, culture at 28°C~32°C for 28 hours, turning over every 4 hours; after the cultivation is completed, mix 3 batches, and insert 10% (v / w) Pediococcus pentosaceae (CGMCC No. .9182), mixed evenly and anaerobically fermented at 37°C~46°C for 36 hours, dried and pulverized at 60°C after the fermentation was completed, to obtain prebiotic peptides. The peptide content of probiotic peptides reaches 25.4%, the lactic acid content reaches 8.2%, and the number of live lactic acid bacteria reaches 1.0×10 9 CFU / g, acid protease reaches 201U / g.

[0040]

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Abstract

The invention belongs to the technical field of animal feeds and bioengineering, specifically relates to a method for producing probiotic peptides by using the two-step solid-state fermentation of peanut meal. The method comprises the following steps: using the peanut meal as a raw material, killing bacteria after uniformly mixing and churning the peanut meal and water, adding 2%(v/w) aspergillus niger(CGMCC9183) spore liquid to the water solution of the peanut meal and the water according to the weight of the peanut meal after killing the bacteria, culturing the mixture of the spore liquid and the water solution for 24-28 hours at the temperature of 28-32 DEG C, and turning over and mixing the materials once every four hours; and adding 10%(v/w) pediococcus pentosaceus(CGMCC9182) to the mixture of the spore liquid and the water solution according to the weight of the peanut meal after culturing the mixture of the spores liquid and the water solution, uniformly mixing the mixture of the peanut meal, the water, the spore liquid and the pediococcus pentosaceus, anaerobically fermenting the mixture of the peanut meal, the water, the spore liquid and the pediococcus pentosaceus for 36-42 hours at the temperature of 37-46 DEG C, drying and crushing the mixture of the peanut meal, the water, the spore liquid and the pediococcus pentosaceusat the temperature of 60 DEG C after fermenting, and obtaining the probiotic peptides. The polypeptides content of the probiotic peptides achieves more than 25%, the lactic acid content achieves more than 8.0%, the viable bacteria count of lactobacilli is more than 109CFU/g, and acidic proteinases achieve more than 200U/g. The method disclosed by the invention has the advantages that the cost of production is low and the fermenting process is easy to control, so that the quality of products is stable.

Description

technical field [0001] The invention belongs to the technical field of animal feed and bioengineering, and specifically relates to a method for producing prebiotic peptides by two-step solid-state fermentation of peanut meal. Background technique [0002] Peanut meal is a by-product of peanut kernels that are pressed and refined for oil, and is rich in vegetable protein. Peanut meal has a high nutritional value, its metabolic energy is the highest among meal types, and its crude protein content is over 48%. It is an important plant source protein feed in my country. The annual peanut meal resource in my country is about 3 million tons. However, because the protein quality of peanut meal is the same as other plant proteins, it exists in a macromolecular structure, and there are anti-nutritional factors, which hinder the digestion and absorption of protein, and the utilization rate of protein is relatively low. [0003] However, at present, the development and utilization of ...

Claims

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Application Information

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IPC IPC(8): A23K1/14A23K1/00A23K10/12A23K10/18A23K20/147A23K20/189
Inventor 杜祖波陆健李秋蔡国林王珊珊朱德伟
Owner 莱阳鲁花生物蛋白有限公司
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