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Method for combining solid-state fermentation of cassava residues with Lactobacillus Brucella and Lactobacillus plantarum

A technology of Lactobacillus plantarum and Lactobacillus brucei, applied in the directions of microorganism-based methods, biochemical equipment and methods, fermentation, etc., can solve the problems of high moisture content of cassava residue, unable to store for a long time, low protein content, and lower pH value. , to achieve the effect of simple preparation method, abundant and easy-to-obtain raw materials, and improved quality

Active Publication Date: 2019-12-31
GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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  • Application Information

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Problems solved by technology

[0003] The purpose of the present invention is to provide a method for combining solid-state fermentation of cassava residues with Lactobacillus Brucella and Lactobacillus plantarum, which can effectively solve the problems of high moisture content of cassava residues that cannot be stored for a long time, low protein content and poor palatability, etc., and can significantly improve fermentation. The content of acetic acid and propionic acid in cassava residues can reduce the pH value and effectively improve the quality of cassava residues

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  • Method for combining solid-state fermentation of cassava residues with Lactobacillus Brucella and Lactobacillus plantarum

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Embodiment 1

[0021] An example of the method for combining solid-state fermentation of cassava residues with Lactobacillus Brucella and Lactobacillus plantarum according to the present invention, the operation steps are as follows:

[0022] (1) Drying fresh cassava residues at 65°C as fermentation raw materials;

[0023] (2) adding 1% urea as a nitrogen source by the mass percentage of cassava residue dry matter in the processed cassava residue through step (1);

[0024] (3) Mix the bacterium solution of Lactobacillus brucei and Lactobacillus plantarum with a volume ratio of 1:1, and inoculate according to the amount of 5% of the dry matter of cassava residue, so that Lactobacillus brucei and plant milk in each gram of dry cassava residue The live bacteria content of Bacillus reached 2.0×10 5 cfu / g and 3.3×10 5 cfu / g;

[0025] (4) Add the cassava residue of the mixed preparation of Lactobacillus Brucella and Lactobacillus plantarum in step (3), adjust the water content to 60-65% with ph...

Embodiment 2

[0030] Another example of the method for combining solid-state fermentation of cassava residues with Lactobacillus Brucella and Lactobacillus plantarum according to the present invention, the operation steps are as follows:

[0031] (1) fresh cassava residues are used as fermentation raw materials after being dried at 65°C;

[0032] (2) Add 1% urea+0.6% brown sugar by the mass percentage of cassava residue dry matter in the cassava residue processed through step (1), add urea as nitrogen source, add brown sugar for regulating the soluble sugar concentration of cassava residue .

[0033] (3) Mix the bacterium solution of Lactobacillus brucei and Lactobacillus plantarum with a volume ratio of 1:1, and inoculate according to the amount of 5% of the dry matter of cassava residue, so that Lactobacillus brucei and plant milk in each gram of dry cassava residue The live bacteria content of Bacillus reached 2.0×10 5 cfu / g and 3.3×10 5 cfu / g;

[0034] (4) Add the cassava residue of...

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Abstract

A method of combining solid-state fermentation of cassava dregs with Lactobacillus Brucella and Lactobacillus plantarum, using cassava dregs as the fermentation raw material, mixing the bacterial liquids of Lactobacillus Brucella and Lactobacillus plantarum at a volume ratio of 1:1, and pressing cassava dregs dry matter 5% for inoculation. Add 0.6% brown sugar according to the mass percentage of cassava dregs dry matter, adjust the soluble sugar concentration of cassava dregs, add 1% urea as a nitrogen source, adjust the water content to 60-65% with normal saline, mix well, and put it into polyethylene In the film bag, use a vacuum pump to pump out the air in the bag to a vacuum state, seal it, store and ferment at room temperature for 10 days, and obtain the cassava residue fermentation product. After fermentation treatment, the content of acetic acid and propionic acid in the fermented cassava residue can be significantly increased, the pH value can be reduced, and the quality of the cassava residue can be effectively improved.

Description

technical field [0001] The invention belongs to the technical field of mixed-bacteria solid-state fermented feed preparation, in particular to a method for solid-state fermenting cassava dregs by using Lactobacillus Brucella and Lactobacillus plantarum. Background technique [0002] Cassava residue is one of the main feed resources of agricultural and sideline products in my country. The application of microbial solid-state fermentation of cassava residue can effectively solve the problems of high moisture content, low protein content and poor palatability. A large number of studies on silage microbial preparations focus on single bacteria, mainly on how to increase feed protein content, reduce crude fiber content, and how to improve feed fermentation quality. Most studies believe that the effect of fermented feed with mixed strains is better than that of single strains. The selection and collocation of strains are very important for the application of microorganisms to fer...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P7/54C12P7/52C12P1/04C12R1/25C12R1/225
CPCC12P1/04C12P7/52C12P7/54C12N1/205C12R2001/225C12R2001/25
Inventor 唐庆凤邹彩霞彭开屏韦升菊梁辛杨炳壮梁贤威黄锋李丽莉林波杨承剑彭丽娟
Owner GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST