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Method for wheat bran complex fermentation by utilizing bacterium enzyme

A technology of compound fermentation and fermentation method is applied in the field of fermentation of bacterial-enzyme compound fermented bran, which can solve problems such as poor palatability, and achieve the effects of being easy to be absorbed by animals, improving absorption and utilization, and increasing health.

Inactive Publication Date: 2015-03-11
QINGDAO GENYUAN BIOLOGICAL TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Wheat bran is rich in protein, carbohydrates, minerals and vitamins, but it also contains crude fiber and a large amount of phytic acid, and has disadvantages such as poor palatability. If the bran can be fully utilized for deep processing and comprehensive utilization, it will be Has high economic and social benefits

Method used

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  • Method for wheat bran complex fermentation by utilizing bacterium enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Wheat bran 50kg, add 2.5kg soybean meal and mix evenly. Join 1*10 14 cfu Paenopsis yeast, 2*10 14 cfu Bacillus subtilis, 2.5*10 14 cfu lactic acid bacteria, 5*10 5 Uα-amylase and 5*10 5 U phytase is mixed evenly in 35kg of water, and the mixed bacterial enzyme mixed solution is directly added to the mixed feed and stirred evenly, and sealed and fermented at 40° C. for 2 days.

[0023] After fermentation, the product has a special sour aroma, pH 4.0, lactic acid content of 10.5%, small peptide content of 16%, and the number of viable bacteria is as high as 9*10 13 cfu / g.

Embodiment 2

[0025] Wheat bran 100kg, add 10kg soybean meal and mix evenly. Join 2*10 14 cfu Paenispora yeast, 4*10 14 cfu Bacillus subtilis, 5*10 14 cfu lactic acid bacteria, 10*10 5 Uα-amylase and 10*10 5 U phytase is mixed evenly in 100kg of water, and the mixed bacterial enzyme mixture is directly added to the mixed feed, stirred evenly, and sealed and fermented at 40°C for 2 days.

[0026] After the fermentation, the product has a special sour aroma, pH3.2, 15.6% lactic acid content, 20.5% small peptide content, and the number of viable bacteria is as high as 1.9*10 15 cfu / g.

Embodiment 3

[0028] The effect of the present invention on the food-attractive effect of pigs is shown in Table 1.

[0029] Table 1: The present invention affects the feed-attracting property of pigs

[0030]

[0031] Note: This experiment was carried out in a pig farm in Pingdu, Shandong Province. The pig feed added with fermented and unfermented bran was placed in two opposite corners of the pigsty respectively, and the pigs were allowed to eat freely, and the number of pigs in each group was counted. The results showed that the fermented bran group had good palatability.

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Abstract

The invention provides a method for wheat bran complex fermentation by utilizing a bacterium enzyme and belongs to the technical field of biological fermentation. According to the method, the following constituents are added into each gram of wheat bran: 2*109 endomycopsis yeast, 4*109 bacillus subtilis, 5*109 lactic acid bacteria, 10 U Alpha-amylase and 10 U phytase; the material-to-water ratio is regulated between 1:0.7 and 1:1; sealing fermentation is carried out at 30-50 DEG C for 48 h. The method is simple in process and low in cost, and has the advantages that solid fermentation is adopted; the final product needs not to be dried so as to avoid microorganism disruption; neither phytic acid nor mycotoxin is detected after fermentation; meanwhile, the fermented wheat bran is rich in a variety of probiotics and metabolites thereof, so that the growth and reproduction of harmful germs such as pathogenic escherichia coli and salmonella can be effectively restrained, and the animal immunity can be improved.

Description

technical field [0001] The invention belongs to the technical field of animal husbandry feed, and relates to bacterial-enzyme compound fermentation of wheat bran, and a method for producing bacterial-enzyme compound fermented wheat bran, which specifically improves nutritional value and biological immunity. Background technique [0002] At present, the annual output of wheat bran in our country is more than 12 million tons, which is one of the bulk agricultural and sideline products resources in our country, and it is worth developing and utilizing. [0003] Wheat bran is rich in protein, carbohydrates, minerals and vitamins, but it also contains crude fiber and a large amount of phytic acid, and has disadvantages such as poor palatability. If the bran can be fully utilized for deep processing and comprehensive utilization, it will be It has high economic and social benefits. [0004] Bran is rich in starch. During the fermentation process, amylase can convert starch into m...

Claims

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Application Information

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IPC IPC(8): A23K1/18A23K1/14A23K1/00A23K1/165
Inventor 马成
Owner QINGDAO GENYUAN BIOLOGICAL TECH GRP
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