Method for solid-state fermenting of soybean meal

Abstract

The invention relates to a method for solid-state fermenting of soybean meal. The method comprises four steps such as strain selection, seed liquid preparation, fermentation broth preparation and solid-state fermentation. Compared with the method in the prior art, the method of the present invention has the following characteristics that solid-state fermentation is performed on soybean meal by combining Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus plantarum; during the fermentation process, the Bacillus subtilis secretes protease to degrade crude protein into small peptides, a large amount of the Saccharomyces cerevisiae grow to synthesize bacterial protein, and a large amount of the Lactobacillus plantarum breed to secrete organic acids so as to improves the flavor of the fermented soybean meal, improve the nutritive value, promote the digestion and absorption of the nutrients; and according to the fermented product, the feeding quality of the fermented soybean meal and the efficiency of the fermented soybean meal are substantially improved, and the characteristics of remarkable economy, remarkable environmental protection and high efficiency are provided.

Description

Technical field [0001] The invention relates to a protein source fermentation method, in particular to a method for solid-state fermentation of soybean meal. Background technique [0002] Soybean meal is a high-quality protein source that is currently used by the livestock industry. However, soybean meal contains a large amount of proteinogen and anti-nutritional factors, which seriously affect the digestion and absorption of soybean meal protein by animals. By hydrolyzing soybean meal protein into soybean meal peptides, it can greatly improve the animal's absorption and utilization rate. At present, soybean meal processing and production methods include enzymatic hydrolysis, physical and chemical methods, and fermentation methods. Enzymatic hydrolysis uses the characteristics of enzymatic directional decomposition to decompose macromolecular proteins into small peptides, but the peptides produced by enzymatic hydrolysis are more bitter and have poor palatability; physical and c...

AI Technical Summary

Problems solved by technology

However, according to reports, the research field of microbial fermentation of soybean meal is often to use a protease-producing strain to simply degrade the crude protein in soybean meal into small peptides. Disadvantages such as low flavor and less probiotics

[0003] Chinese patent CN104054902A discloses a process for producing fermented soybean meal by solid-state fermentation of mixed strains. The self-made breeding medium can be used to breed and cultivate four strains at the same time, and then ferment the obtained bacterial liquid on soybean meal. The process of breeding and fermentation Less, easy to operate and achieve large-scale production, the fermented soybean meal has low water content, loose and not sticky, short drying time, which reduces production costs, and drying at a lower temperature can keep the probiotics in it biologically active, However, the drying temperature of the fermentation in this patent is 55°C, which will greatly increase the drying time, thereby increasing the production cost