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Fish enzyme and preparation method thereof and application thereof

A fish enzyme and enzyme technology, applied in the field of fish enzyme and its preparation, can solve the problems of unreasonable fermentation method and fermentation process, poor control of raw material fermentation degree, unreasonable proportion of strains, etc., to improve protein utilization and conversion Ratio, increase the success rate of breeding, reduce the effect of breeding cost

Pending Publication Date: 2018-07-13
浙江汇丰世邦生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] There are many fermented feeds for fish in the prior art, but there are many problems, such as: unreasonable strain mix ratio, unreasonable fermentation method and fermentation process, poor medium quality, poor control of raw material fermentation degree, and particle size variation. Palatability is relatively poor, etc.

Method used

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  • Fish enzyme and preparation method thereof and application thereof
  • Fish enzyme and preparation method thereof and application thereof

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preparation example Construction

[0038] The invention also discloses a preparation method of fish enzyme, comprising the following steps:

[0039] Step 1, the lactic acid bacteria, bacillus subtilis and saccharomycetes that weigh mass ratio are 1:1:1;

[0040] Step 1.2, fermentation agent preparation: get lactic acid bacteria, bacillus subtilis and yeast bacterial classification to carry out seed culture respectively, prepare lactic acid bacteria seed culture liquid, bacillus subtilis seed culture liquid and saccharomyces seed culture liquid;

[0041] Step 1.3, using graded fermentation: add the Bacillus subtilis seed culture solution and the yeast seed culture solution to a fermenter at a temperature of 25-35°C for 10-24 hours of aerobic fermentation, and stop the fermentation when the OD value is greater than or equal to 0.5 Adding lactic acid bacteria seed culture liquid to the fermenter for anaerobic fermentation, controlling the temperature at 32-38°C for 12-24 hours, stopping the fermentation when the O...

Embodiment 1

[0051] A preparation method of fish enzyme, comprising the following steps:

[0052] Step 1, the lactic acid bacteria, bacillus subtilis and saccharomycetes that weigh mass ratio are 1:1:1;

[0053] Step 1.2, fermentation agent preparation: get lactic acid bacteria, bacillus subtilis and yeast bacterial classification to carry out seed culture respectively, prepare lactic acid bacteria seed culture liquid, bacillus subtilis seed culture liquid and saccharomyces seed culture liquid;

[0054] Step 1.3, using graded fermentation: add Bacillus subtilis seed culture solution and yeast seed culture solution to a fermenter with a temperature of 30°C for aerobic fermentation for 17 hours, stop fermentation when the OD value is greater than or equal to 0.5; Add lactic acid bacteria seed culture liquid into the tank for anaerobic fermentation, control the temperature at 35°C for 18 hours, stop the fermentation when the OD is greater than 0.6 and the pH is less than or equal to 4, and pr...

Embodiment 2

[0064] A preparation method of fish enzyme, comprising the following steps:

[0065] Step 1, the lactic acid bacteria, bacillus subtilis and saccharomycetes that weigh mass ratio are 1:1:1;

[0066] Step 1.2, fermentation agent preparation: get lactic acid bacteria, bacillus subtilis and yeast bacterial classification to carry out seed culture respectively, prepare lactic acid bacteria seed culture liquid, bacillus subtilis seed culture liquid and saccharomyces seed culture liquid;

[0067] Step 1.3, using graded fermentation: add Bacillus subtilis seed culture solution and yeast seed culture solution to a fermenter with a temperature of 25°C for aerobic fermentation for 24 hours, stop fermentation when the OD value is greater than or equal to 0.5; Add lactic acid bacteria seed culture liquid into the tank for anaerobic fermentation, control the temperature at 32°C for 24 hours, stop the fermentation when the OD is greater than 0.6 and the pH is less than or equal to 4, and pr...

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Abstract

The present invention discloses a fish enzyme and a preparation method thereof and an application thereof. The fish enzyme comprises a solid medium and a fermentation package with a mass ratio of 8:2.The solid medium comprises the following components in parts by mass: 18 parts-22 parts of soybean meal, 15 parts-18 parts of corn, 15 parts-25 parts of wheat middling, 10 parts-25 parts of peanut meal, 1 part-2 parts of molasses, 0.5 part-0.8 part of multi-vitamin, 0.5 part-1.5 parts of multi-minerals and 8-10 parts of astragalus polysaccharide. The fermentation package comprises lactic acid bacteria, bacillus subtilis and yeasts at a mass ratio of 1:1:1. The enzyme is proper in ratio, has characteristics of being comprehensive in nutrient composition and strong in attractant power, and regulating and stabilizing water, promotes rapid growth of fish, reduces feed coefficient, also reduces breeding costs, maintains stability of culture water body, and improves success rate of culture.

Description

technical field [0001] The invention belongs to the technical field of aquatic feed and raw material processing, in particular, relates to a fish enzyme and its preparation method and application. Background technique [0002] Relevant scholars pointed out that aquaculture has entered the era of fermentation; now fermented products are getting more and more attention in aquaculture. Aquaculture is the production activity of breeding, cultivating and harvesting aquatic animals and plants under human control. It generally includes the whole process of growing aquatic products from seedlings under artificial breeding management. In a broad sense, it can also include the proliferation of aquatic resources. Aquaculture includes extensive culture, intensive culture and high-density intensive culture. Extensive culture is to put seedlings in small and medium-sized natural waters, and to grow aquatic products completely by natural bait, such as fish culture in lakes and reservoir...

Claims

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Application Information

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IPC IPC(8): A23K50/80A23K10/30A23K10/33A23K10/37A23K10/12A23K20/174A23K20/20A23K20/163
CPCA23K10/12A23K10/30A23K10/33A23K10/37A23K20/163A23K20/174A23K20/20A23K50/80Y02P60/87Y02A40/818
Inventor 王超李国华梅琳
Owner 浙江汇丰世邦生物工程有限公司