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Method for preparing feeding-grade protein additive from soybean meal after solid state fermentation with edible mushrooms

A technology of solid-state fermentation and soybean meal, which is applied in the field of feed additives to achieve the effect of strong texture, not easy to absorb moisture, and relieve the short-board effect of nutrition

Inactive Publication Date: 2017-12-12
INST OF CHEM IND OF FOREST PROD CHINESE ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the technical problems of the solid-state fermentation process of soybean meal, the present invention provides a method for preparing feed-grade protein additives by solid-state fermentation of soybean meal with edible fungi. Improving the feed factor of soybean meal to prepare feed protein additives using soybean meal as raw material

Method used

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  • Method for preparing feeding-grade protein additive from soybean meal after solid state fermentation with edible mushrooms
  • Method for preparing feeding-grade protein additive from soybean meal after solid state fermentation with edible mushrooms
  • Method for preparing feeding-grade protein additive from soybean meal after solid state fermentation with edible mushrooms

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preparation example Construction

[0025] a) Preparation of the primary strain: the parent strain is activated on a PDA plate, inoculated with a fermentation medium, cultured at 25-35° C., 100-150 r / min constant temperature shaking for 72-96 hours. The fermentation medium is to add magnesium sulfate 0.1%-0.3% and calcium chloride 1%-3% to the potato standard medium according to the mass percentage. If magnesium sulfate and calcium chloride are not added, the fermentation effect will be affected. The potato extract 90%-96%, glucose 1%-2%, yeast extract 0.3%,.

[0026] b) Preparation of the secondary strain: After the activation of the primary strain is completed, inoculate the wheat grain medium, 25-35° C., static culture, 96-120 hours.

[0027] c) Soybean meal fermentation: The soybean meal medium is sterilized and cooled to room temperature, and 5%-10% of the mass of the soybean meal medium material is inserted into the prepared secondary strains, and fermented at 25-35°C for 48-96 hours . Trypsin inhibitor ...

Embodiment 1

[0030] Production of protein additives for feed by fermenting soybean meal with a single strain of Coprinus cinerea

[0031] Coprinus cinerea was purchased from the American Type Culture Collection (American Type Culture Collection), the preservation number is ATCC 18450, and the address of the preservation center is American Type Culture Collection (ATCC), P.O. Box 1549, Manassas, VA 20108 USA.

[0032] The mother species is selected from the activated PDA mycelium of Coprinus cinerea, which is inoculated on the first-grade seed medium, and cultured at 35°C and 150r / min constant temperature shaking for 96 hours. After the activation of the primary strain is completed, inoculate the wheat grain medium with 10% inoculum amount, and culture it statically at 35° C. for 120 hours. The soybean meal medium is sterilized and cooled to room temperature, and 10% of the material mass of the soybean meal medium is inserted into the prepared secondary strains, and fermented at 35° C. for ...

Embodiment 2

[0036] Fermentation of Soybean Meal with Coprinus cinerea and Bacillus natto to Produce Feed Protein Additives

[0037] Agaricus cinerea was purchased from the American Type Culture Collection (American Type Culture Collection), the preservation number is ATCC 18450, and the address of the preservation center is American Type Culture Collection (ATCC), P.O. Box 1549, Manassas, VA 20108 USA; Aspergillus oryzae was purchased From the China Industrial Microbiology Collection Center, the collection number is CICC 2014, and the address of the collection center is No. 32, Xiaoyun Road, Chaoyang District, Beijing.

[0038] The parent species were selected from activated PDA plates with mycelia of Coprinus cinerea and Aspergillus oryzae, inoculated in primary seed medium, and cultured at 32°C and 150r / min constant temperature shaking for 72 hours. After the activation of the primary strain is completed, inoculate the wheat grain medium with 10% inoculum, and culture it statically at 3...

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Abstract

The invention belongs to the field of feed additives, and particularly relates to a method for preparing a feeding-grade protein additive from soybean meal after solid state fermentation with edible mushrooms. The method comprises the following steps of a, preparing first-grade strains through liquid fermentation by using coprinopsis cinerea as a main fermentation strain; b, preparing second-grade strains through solid state fermentation of wheat grains as a main raw material with the first-grade strains; and c, preparing the feeding-grade protein additive through solid state fermentation of soybean meal with the second-grade strains. Compared with a conventional fermentation technology, the preparation method disclosed by the invention has the characteristics of being short in fermentation period, stable in fermentation technology and high in protein titer, and besides, fermentation products are free from peculiar smell, low in stickiness and easy to store and process.

Description

technical field [0001] The invention belongs to the field of feed additives, and in particular relates to a method for preparing feed-grade protein additives by solid-state fermentation of soybean meal with edible fungi. Background technique [0002] As an important economic crop, soybean is one of the main sources of edible oil in my country. Soybean meal is the residue left after soybean oil extraction process. Because of its high nutritional value, relatively complete nutritional structure and no unsaturated fatty acids, it is often added as a protein source in feed. The main advantages of soybean meal compared with the processing residues of other oil-pressing plants are reflected in its higher yield, lower carbon-to-nitrogen ratio, and relatively complete amino acid composition. However, in the actual production of the feed industry, the application of soybean meal is subject to many restrictions. When used as a protein source for aquatic feed, the content of soybean ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23K10/12A23K20/147
CPCA23J1/148A23K10/12A23K20/147
Inventor 徐浩蒋剑春张宁杨静赵剑解静聪
Owner INST OF CHEM IND OF FOREST PROD CHINESE ACAD OF FORESTRY
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