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Microbial fermented yellow distiller's grains feed for improving rumen protein utilization rate and preparation method

A technology of microbial fermentation and distiller's grains, which is applied in animal feed, animal feed, applications, etc., can solve the problems of low utilization rate of distiller's grains, improve utilization rate and digestibility, and increase the limiting amino acid lysine and methionine content, the effect of strong application prospects

Active Publication Date: 2020-09-11
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People try to use distiller's grains in various ways, but due to various reasons, the utilization rate of distiller's grains is currently low
However, there is no report on the production of protein feed by multi-strain joint fermentation of yellow distiller's grains

Method used

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  • Microbial fermented yellow distiller's grains feed for improving rumen protein utilization rate and preparation method
  • Microbial fermented yellow distiller's grains feed for improving rumen protein utilization rate and preparation method
  • Microbial fermented yellow distiller's grains feed for improving rumen protein utilization rate and preparation method

Examples

Experimental program
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Effect test

preparation example Construction

[0022] The preparation method of the fermented yellow distiller's grains feed comprises the following steps: use a pulverizer to pulverize the yellowish distiller's grains, bran, cassava dregs, and glucose, pass through a 1mm sieve, mix well, and then add an appropriate amount of water and 10% by mass The Bacillus subtilis and Candida utilis are mixed evenly, and the mixed bacteria are solid-state fermented for 44-48 hours under ventilation condition of 30-33° C., dried and pulverized to obtain microbial fermented distiller's grains feed.

[0023] The specific process conditions of the preparation method are determined by orthogonal experiments.

[0024] Three factors that have a greater impact on the fermentation of rice distiller's grains were selected, and an orthogonal test analysis of three factors and three levels was carried out. The inoculation ratio, water content, and fermentation temperature were respectively used as optimization variables, and three repeated experim...

Embodiment １

[0035] Bacillus subtilis and Candida utilis were inoculated into the seed medium shaker and cultured for 24 hours. After the rice distiller's grains, bran, cassava dregs, and glucose are pulverized respectively with a pulverizer, pass through a 1mm sieve, and mix evenly by weight percentage by 40% rice distiller's grains, 50% bran, 5% cassava dregs, and 5% glucose, and a total of 1.5 kg fermentation substrate; after cooling the sterilized feed, add 10% 2:1 (yeast: spore) mixed bacterial solution, and add appropriate amount of water at the same time, the water content of the solid-state fermentation substrate is controlled at 53%; the solid-state fermentation feed material layer The thickness is 8cm, cultivated at 33°C for 44 hours, cultivated for 12 hours, and turned over once; after the solid-state fermentation is completed, it is dried and pulverized, and dried at 65°C to keep the dry matter content at 88% to obtain the final product.

Embodiment ２

[0037] Bacillus subtilis and Candida utilis were inoculated into the seed medium shaker and cultivated for 24 hours; rice distiller's grains, bran, cassava dregs, and glucose were pulverized respectively with a pulverizer, and passed through a 1mm sieve, and the percentage by weight was 40 Mix % distiller's grains, 50% bran, 5% cassava residue, and 5% glucose to make a total of 1.5kg of fermentation substrate; after cooling the sterilized feed, add 10% of 2:1 (yeast: spore) mixed bacterial solution , while adding appropriate amount of water, the water content of the solid-state fermentation substrate is controlled at 50%; the thickness of the solid-state fermentation feed material layer is 12cm, cultivated at a constant temperature of 30°C for 44 hours, cultivated for 12 hours, and turned once; after the solid-state fermentation is completed, dry and pulverize , after drying at 65°C to keep the dry matter content at 88%, the final product was obtained.

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Abstract

The present invention discloses a microorganism fermented yellow rice wine lee feed improving a utilization ratio of rumen proteins and a preparation method thereof. Feed substrates of 40% by weight of yellow rice wine lees, 50% of bran, 5% of cassava residues and 5% of glucose are crushed, the crushed materials are mixed, the mixture is subjected to a solid state fermentation by mixed microorganisms of bacillus subtilis KF-2 and candida utilis KF-1, and the fermented mixture is dried into the microorganism fermented feed; wherein a preservation number of the candida utilis KF-1 is CGMCC NO: 7691; and a preservation number of the bacillus subtilis KF-2 is CGMCC NO: 7690. The method provides the microorganisms with a better synergistic function to conduct the fermentation, can significantlyimprove a content of small molecular proteins and amino acids in the yellow rice wine lees, also improves an utilization and digestibility of the wine lees, improves a content of essential amino acids in the animal feed, particularly improves a content of limiting amino acids of lysine and methionine in dairy cows, and has a strong application prospect in the feed for the dairy cows, optimizes fermentation conditions of the mixed microorganism solid state fermented yellow rice wine lees, determines process parameters of a production, and improves economic benefits of a scale production.

Description

technical field [0001] The invention relates to the field of feed science and technology, in particular to a formula for microbial fermentation of yellow distiller's grains and a preparation process thereof. Background technique [0002] Rice distiller's grains are the main by-products of rice wine brewing, and the main components are ethanol, carbohydrates, protein, crude fiber and volatile matter (volatile acids and volatile esters, etc.) (Wan Jizhi et al., 2016). Rice distiller's grains contain about 40% protein (based on dry matter), and the amino acids are relatively complete (Shao Ming et al., 2011). In recent years, my country's rice wine industry has made great progress. There are more than 700 rice wine production enterprises. In 2014, the national rice wine production was 2.73 million tons. Among them, the production of rice wine in Zhejiang accounted for more than half of the country (China Industry Information Network, 2015). The yield rate of rice wine is about...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K10/12A23K10/38A23K10/37A23K20/163
CPCY02P60/87
Inventor 姚凯勇汪海峰刘建新
Owner ZHEJIANG UNIV
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