Method for synergistic fermentation of soybean meal by employing bacillus subtilis and neutral protease

Abstract

The invention discloses a method for synergistic fermentation of soybean meal by employing bacillus subtilis and neutral protease. The hydrolysis efficiency of the soybean meal is improved; the stability of a product is well improved; the optimal process is optimized; the inoculation amount is 2.7%; the adding amount of the neutral protease is 304U/g; the material-water ratio is 1 to 1.7; the treatment temperature is 45 DEG C; the treatment time is 47 hours; the content of peptide in the soybean meal which is subjected to the synergistic fermentation by the bacillus subtilis and the neutral protease is increased to 182.15mg/g from 13.35mg/g; the content of crude protein is increased to 56.82% from 47.12%; the in-vitro protein digestibility is increased to 93.19% from 82.46%; the in vitro attrition rate of dry matters is increased to 72.33% from 66.11%; meanwhile, antigen protein and macromolecular protein in the soybean meal of a fermented material are effectively degraded; anti-nutritional factors in the soybean meal can be reduced by the synergistic treatment of the bacillus subtilis and the neutral protease; the nutrient value of the soybean meal can also be improved; and a foundation is laid for production of the high-quality forage soybean meal.

Description

Technical field [0001] The invention relates to the processing field of food oil by-products, in particular to a method for synergistically fermenting soybean meal with Bacillus subtilis and neutral protease, which is applied to the production and processing process of protein feed materials. Background technique [0002] Soybean meal is a by-product obtained by extracting oil from soybeans. Soybean meal has the characteristics of balanced amino acid composition, high crude protein content and high nutritional value. It is a very suitable dietary protein source for monogastric animals and fish. Soybean meal is also rich in other kinds of nutrients, such as 10%~15% carbohydrates, 1%~2% fat, essential amino acids, vitamins and various minerals in animals, etc. The nutritional content of soybean meal is relatively complete and Balance is currently the most widely used protein feed substance in my country. [0003] At the same time, soybean meal also contains many non-starch polysacch...

AI Technical Summary

Problems solved by technology

[0003] At the same time, soybean meal also contains a lot of non-starch polysaccharides, including anti-nutritional factors such as soybean antigenic protein and protease inhibitors. On the one hand, these anti-nutritional factors can inhibit the activity of certain digestive enzymes in animals, or complex with certain nutrients It reacts into indigestible components, which reduces the digestibility of soybean meal, which in turn affects the absorption rate of nutrients in animals; on the other hand, it will also cause damage to some organs in animals, affecting the functions and Metabolism, which has a very bad effect on the physiological condition, growth and development, and health of animals

A large number of experimental studies have shown that the conventional methods of processing soybean meal, such as extraction, heating, extrusion, etc., are difficult to effectively remove the anti-nutritional factors present in soybean meal. The implications of the production impact are profound and there has been a lot of interest in this and it has been the focus of research