Bran treated by microbial fermentation and preparation technology of bran

A technology of microbial fermentation and bran, applied in the application, animal feed, animal feed and other directions, can solve the problems of easy disease, nutritional imbalance, easy moldy bran, etc., to enhance the aroma of koji, good palatability, and reduce intestinal diseases. Effect

Inactive Publication Date: 2015-06-10
SUZHOU YATAIXINGYUAN BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem mainly solved by the present invention is to provide a kind of wheat bran and its preparation process utilizing microbial fermentation treatment, which solves the problem that the wheat bran is prone to mildew and causes the nutrition of livestock after eating Imbalance prone to sickness problems

Method used

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  • Bran treated by microbial fermentation and preparation technology of bran
  • Bran treated by microbial fermentation and preparation technology of bran
  • Bran treated by microbial fermentation and preparation technology of bran

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1 of the present invention includes: a Bran processed by microbial fermentation and its preparation process, including:

[0040] 1. Activate yeast to form yeast liquid

[0041] Purchase Saccharomyces cerevisiae and Candida utilis microbial preparations from the market, and ensure that the number of colonies containing Saccharomyces cerevisiae in the yeast is ≥10.0×10 10 cfu / kg, the number of colonies containing Candida utilis in aromatizing yeast ≥10.0×10 10 cfu / kg. according to in the table below The ratio and data parameters are activated:

[0042]

[0043] according to In the above table The yeast liquid can be obtained after activation of each data.

[0044] 2. Expand and cultivate lactic acid bacteria to form lactic acid bacteria liquid

[0045] The source of bacteria can be obtained by nation Or provincial and ministerial microbial strains preservation organization obtains.

[0046] The steps of lactic acid bacteria expansion are ...

Embodiment 2

[0072] Embodiment 2 of the present invention includes: a Bran processed by microbial fermentation and its preparation process, including:

[0073] 1. Activate yeast to form yeast liquid

[0074] Purchase Saccharomyces cerevisiae and Candida utilis microbial preparations from the market, and ensure that the number of colonies containing Saccharomyces cerevisiae in the yeast is ≥10.0×10 10 cfu / kg, the number of colonies containing Candida utilis in the aroma-enhancing yeast is ≥10.0×10 10 cfu / kg. according to in the table below The ratio and data parameters are activated:

[0075]

[0076] according to In the above table The yeast liquid can be obtained after activation of each data.

[0077] 2. Expand and cultivate lactic acid bacteria to form lactic acid bacteria liquid

[0078] The source of bacteria can be obtained by nation Or provincial and ministerial microbial strains preservation organization obtains.

[0079] The steps of lactic acid...

Embodiment 3

[0097] 3. Lactic acid bacteria detection: According to GB / T 4789.35-2010 "Food Safety nation Standard food microbiological inspection "Lactobacillus inspection" test to ensure that the content of lactic acid bacteria is ≥10.0×10 9 cfu / g. Embodiment 3 of the present invention includes: a Bran processed by microbial fermentation and its preparation process, including:

[0098] 1. Activate yeast to form yeast liquid

[0099] Purchase Saccharomyces cerevisiae and Candida utilis microbial preparations from the market, and ensure that the number of colonies containing Saccharomyces cerevisiae in the yeast is ≥10.0×10 10 cfu / kg, the number of colonies containing Candida utilis in the aroma-enhancing yeast is ≥10.0×10 10 cfu / kg. according to in the table below The ratio and data parameters are activated:

[0100]

[0101] according to In the above table The yeast liquid can be obtained after activation of each data.

[0102] 2. Expand and cultivate lactic aci...

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Abstract

The invention discloses bran treated by microbial fermentation and a preparation technology of the bran. The bran is not fermented again in pig intestines after being fermented by saccharomycetes and lactic acid bacteria, so that heat increment is avoided; and the heat stress is reduced. The water-holding capacity of the fermented bran is reduced; the viscosity of chime in the intestines is reduced; emission of nutrients is reduced; the pH value of the fermented bran is low; growth of harmful bacteria can be inhibited; mildew and the taste caused by oxidation are avoided; the bran has a certain acid fragrance, and is relatively good in palatability.

Description

technical field [0001] The invention relates to the field of agricultural feed, in particular to a process for treating bran by microbial fermentation. Background technique [0002] Bran is a by-product obtained after wheat flour is processed. It is usually used as feed in pig farming, and constitutes the three major raw materials of feed with corn and soybean meal. Domestic self-batch farming basically adopts the system of corn-soybean meal-bran-premixed feed. There are two main factors for using bran as a raw material: to provide crude fiber for feed, which acts as a laxative; and to provide pigs with a sense of satiety in order to control feed. The bran provides crude fiber to laxative the intestines, and at the same time brings a large amount of soluble cellulose, which increases the viscosity of the chyme and affects the absorption of nutrients. After the bran is eaten by the pigs, it is easy to ferment and produce heat in the hind intestine of the pigs, resulting in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/14A23K1/06A23K1/16A23K1/175A23K1/08A23K1/00A23K10/28A23K10/38
CPCY02P60/87
Inventor 胡国祥
Owner SUZHOU YATAIXINGYUAN BIOTECH CO LTD
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