Complex bacterium for bean pulp fermentation and application of complex bacterium

Abstract

The invention provides a complex bacterium for bean pulp fermentation. The complex bacterium is composed of bacillus subtilis, bacillus coagulans, aspergillus niger, aspergillus oryzae, lactobacillus plantarum and saccharomyces cerevisiae. The complex bacterium provided by the invention is obtained through repeated scientific experiment and reasonable combination based on physiological metabolism feature of the microorganism, the complex bacterium is vigorous in growth metabolism, is capable of secreting a plurality of enzymes, acids and other metabolites, and is capable of efficiently decomposing macromolecule protein, anti-nutritional factors and sensitization factors in the bean pulp, obviously increasing content of soluble protein, small peptide, organic acid, protease and vitamin and the number of probiotics and antibacterial peptide, improving the digestion utilization rate, inhibiting the growth of pathogenic bacteria and reducing the use of antibiotic; and meanwhile, the complex bacterium has acid fragrance of fermentation and is good in food attractant effect. The bacteria strains forming the complex bacterium are included in a feed additive variety catalogue (2013) issued by the department of agriculture, the complex bacterium is safe and reliable, and can be directly used for the industrial production for the bean pulp fermentation.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and in particular relates to a soybean meal fermentation technology, in particular to a complex flora used for soybean meal fermentation. Background technique [0002] With high crude protein content and balanced amino acid composition, soybean meal has always been one of the most important plant-source proteins for livestock and poultry. However, there are also anti-nutritional factors such as trypsin inhibitors, urease, soybean hemagglutinin and allergenic factors such as soybean antigen protein in soybean meal, which reduces the digestion and utilization rate of soybean meal and even adversely affects the growth and health of animals. The study found that the use of microbial fermentation to treat soybean meal can effectively reduce the content of anti-nutritional factors and allergenic factors in soybean meal, and at the same time improve the nutritional value and digestibility of soyb...

AI Technical Summary

Problems solved by technology

[0003] At present, there are many studies on soybean meal fermentation and production of fermented soybean meal enterprises, and the strains and processes used are also different. Generally speaking, the main problems are as follows: unreasonable selection of fermentation strains, incomplete fermentation of soybean meal, long fermentation period, Unstable product quality, nutritional value needs to be improved, etc.