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Bacillus subtilis and soybean meal fermentation pre-treatment process

A technology of Bacillus subtilis and fermented soybean meal, which is applied to bacteria, microorganisms, animal feed, etc., can solve the problem of not being able to completely degrade anti-nutritional factors, and achieve the advantages of being beneficial to animal absorption and utilization, promoting animal growth, and increasing acid-soluble protein content. Effect

Pending Publication Date: 2015-05-27
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the strains used to ferment soybean meal are often unable to fully and thoroughly degrade anti-nutritional factors and increase the content of small peptides in a relatively short period of time.

Method used

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  • Bacillus subtilis and soybean meal fermentation pre-treatment process
  • Bacillus subtilis and soybean meal fermentation pre-treatment process
  • Bacillus subtilis and soybean meal fermentation pre-treatment process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0092] Embodiment 1: strain preparation

[0093] 1. Separate and take 1g of the plant root soil of Haloxylon tree (Gurbantunggut Desert, Xinjiang), dissolve it in 10ml of sterile water, bathe in water at 80°C for 15min, and then dilute it with sterile water 10 times, and take 4 dilution gradients (10 -3 、10 -4 、10 -5 、10 -6 ) bacteria suspension on LB plates, at least 5 plates for each dilution, cultured at 37°C for about 24 hours to obtain a single colony.

[0094] 2. Pick a single colony from the primary screening and place it on a milk plate (5wt% skimmed milk, 0.5wt% yeast extract, 1wt% tryptone, 1wt% glucose, 1.5wt% agar), culture at 37°C for 16 hours, and select a large hydrolysis circle. The strains were examined under a microscope and purified by streak separation to obtain the strains for primary screening.

[0095] 3. The re-screening is carried out with 4 indicators of acid-soluble protein increase, trypsin inhibitor degradation, oligosaccharide (stachyose, raf...

Embodiment 2

[0099] Example 2: Characteristics of strains

[0100] 1. Morphological characteristics:

[0101] The strain WBRD00470-B3 was streak cultured on LB medium at 37°C for 24 hours, and the growth morphology of the strain was observed. The results were as follows: figure 2 shown.

[0102] according to figure 2 As a result, the colony is round, moist on the surface, rough and opaque, with irregular edges, white or yellowish.

[0103] Pick one of the single colonies and perform Gram staining. After staining, it is purple, Gram-positive bacteria, short rod-shaped, and produces single cells.

[0104] 2. Physiological and biochemical characteristics:

[0105] Pick a single colony, refer to the "Common Bacteria Identification Manual", and carry out physiological and biochemical characteristics detection. The detection items and results are shown in Table 2.

[0106] Table 2 Experimental results of physiological and biochemical characteristics of strain WBRD00470-B3

[0107] ...

Embodiment 3

[0116] Example 3: Comparison of Fermentation Effects of Several Pretreatment Processes for Soybean Meal

[0117] 3.1 Pretreatment of soybean meal (provided by Yihai Taizhou Grain and Oil Industry Co., Ltd.)

[0118] Method 1. Add water and mix soybean meal (moisture content 12.89wt%), adjust the water content to 55wt%, and sterilize at 90°C for 30 minutes to obtain pretreated soybean meal-1;

[0119] Method 2. Soybean meal (moisture content 12.89wt%) was mixed with water, and the water content was adjusted to 55wt%, without sterilization, to obtain pretreated soybean meal-2;

[0120] Method 3. Soybean meal (moisture content 12.89wt%) is sterilized at 90°C for 30 minutes, then adjusted to 55wt%, and stirred evenly to obtain pretreated soybean meal-3.

[0121] Method 4. Soybean meal (moisture content 12.89wt%), add excess water, soak for a period of time, after completely absorbing water and swelling, vacuum filter to remove excess water, the water content of soybean meal is 65...

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Abstract

The present invention provides a strain of Bacillus subtilis CGMCC NO.7641, wherein with the strain, oligosaccharides, antigen proteins, TI and other anti-nutritional factors can be completely degraded within 24 h, and the acid-soluble protein content can be significantly increased, such that the fermented soybean meal quality is improved significantly. According to the present invention, the method of the present invention is used to pre-treat the soybean meal before the fermentation, such that the crude protein content and the acid-soluble protein content of the obtained fermented soybean meal are significantly increased, and the trypsin inhibitor is significantly reduced; and with application of the fermented soybean meal of the present invention in preparation of feed concentrate, pet feed, aquatic feed, livestock and poultry feed and other animal feed, the macromolecular protein is subjected to low molecular weight degradation and the acid-soluble protein content is significantly increased, such that animal absorption and utilization is easily achieved, the animal growth is promoted, the digestion utilization rate and the conversion rate are increased, the feed cost is reduced, and the industrial implementation is easily achieved.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a Bacillus subtilis and a pretreatment process of fermented soybean meal. Background technique [0002] Soybean meal is the most widely used plant-based protein material in the feed industry. It is rich in nutrition, but due to the existence of various anti-nutritional factors, it affects the absorption rate of soybean meal nutrition by animals. After microbial fermentation treatment, not only can remove or reduce the anti-nutritional factors in soybean meal, but also can greatly improve the nutritional value of soybean meal. [0003] The quality of fermented soybean meal and the level of nutritional value, in addition to the crude protein index, the small peptide content is also an index that people in the industry generally pay attention to. There is a significant positive correlation between the peptide content and the acid-soluble protein content, so the acid-soluble ...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23K1/14C12R1/125
CPCC12N1/205C12R2001/125
Inventor 柴丹吴学智宋鹏张敏
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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