Shrimp ferment, and preparation method and application thereof

A technology of shrimp enzymes and seeds, applied in the direction of bacteria used in food preparation, application, climate change adaptation, etc., can solve unreasonable fermentation methods and fermentation processes, poor control of raw material fermentation degree, unreasonable proportion of strains, etc. problem, to achieve the effect of improving protein utilization and conversion rate, improving breeding success rate and reducing breeding cost

Inactive Publication Date: 2018-08-17
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

[0007] There are similar fermented feeds for shrimp on the market, but there are many problems, such as: unreasonable proportion of strains, unreasonable fermentation met

Method used

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  • Shrimp ferment, and preparation method and application thereof
  • Shrimp ferment, and preparation method and application thereof
  • Shrimp ferment, and preparation method and application thereof

Examples

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preparation example Construction

[0046] The invention also discloses a preparation method of shrimp enzyme, which comprises the following steps:

[0047] Step 1. Prepare the fermentation bag:

[0048] Step 1.1. Weighing: Weigh the following components according to the mass parts: 75 parts to 85 parts of lactic acid bacteria, 5 parts to 15 parts of bacillus, and 5 parts to 15 parts of yeast;

[0049] Step 1.2. Preparation of starter: take lactic acid bacteria, bacillus and yeast strains for seed culture respectively to prepare lactic acid bacteria seed culture solution, bacillus seed culture solution and yeast seed culture solution;

[0050] Step 1.3. Adopt staged fermentation: add the bacillus seed culture solution and the yeast seed culture solution to the fermentor for aerobic fermentation, control the temperature at 25-35℃ for 10-24 hours, and terminate the fermentation when the OD value is greater than 0.5 ; Then add the lactic acid bacteria seed culture solution to the fermentor for anaerobic fermentation, contr...

Embodiment 1

[0061] A preparation method of shrimp enzyme includes the following steps:

[0062] Step 1. Prepare the fermentation bag:

[0063] Step 1.1. Weighing: Weigh the following components according to mass parts: 80 parts of lactic acid bacteria, 10 parts of bacillus, and 10 parts of yeast;

[0064] Step 1.2. Preparation of starter: take lactic acid bacteria, bacillus and yeast strains for seed culture respectively to prepare lactic acid bacteria seed culture solution, bacillus seed culture solution and yeast seed culture solution;

[0065] Step 1.3. Adopt staged fermentation: add the bacillus seed culture solution and yeast seed culture solution to the fermentor for aerobic fermentation, control the temperature at 30°C for 17 hours, and stop the fermentation when the OD value is greater than 0.5; Add the lactic acid bacteria seed culture solution to the tank, control the temperature at 35°C for 18 hours, and terminate the fermentation when the OD is greater than 0.6 and the pH is less than...

Embodiment 2

[0075] A preparation method of shrimp enzyme includes the following steps:

[0076] Step 1. Prepare the fermentation bag:

[0077] Step 1.1. Weighing: Weigh the following components according to mass parts: 75 parts of lactic acid bacteria, 15 parts of bacillus, and 10 parts of yeast;

[0078] Step 1.2. Preparation of starter: take lactic acid bacteria, bacillus and yeast strains for seed culture respectively to prepare lactic acid bacteria seed culture solution, bacillus seed culture solution and yeast seed culture solution;

[0079] Step 1.3. Adopt staged fermentation: add the bacillus seed culture solution and the yeast seed culture solution to the fermentation tank for aerobic fermentation, control the temperature at 35°C for 10 hours, and terminate the fermentation when the OD value is greater than 0.5; Add the lactic acid bacteria seed culture solution to the tank, control the temperature at 38°C for 12 hours, and terminate the fermentation when the OD is greater than 0.6 and th...

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Abstract

The invention discloses a shrimp ferment, and a preparation method and an application thereof. The shrimp ferment is composed of a solid medium and a fermentation package, wherein the mass ratio of the solid medium to the fermentation package is 9 to 1; the solid medium comprises the following ingredients in parts by mass: 25-35 parts of soybean meal, 10-20 parts of corn, 10-20 parts of middlings,5-15 parts of peanut meal, 5-15 parts of fish meal, 3-8 parts of molasses, 0.5-1.5 parts of multi-vitamins, 0.5-1.5 parts of multi-minerals, and 1-5 parts of radix astragali polysaccharides; and thefermentation package comprises the following ingredients in parts by mass: 75-85 parts of lactic acid bacteria, 5-15 parts of bacillus, and 5-15 parts of yeast. The shrimp ferment is rational in proportion, and has the characteristics of comprehensive nutrients, high attractant activity, and feasibility for regulating and stabilizing water; and thus, the shrimp ferment is capable of promoting rapid growth of shrimps, decreasing feed coefficient, enhancing immunity of shrimps, regulating stability of aquatic water, reducing aquaculture risk, and increasing aquaculture success rate.

Description

Technical field [0001] The invention belongs to the technical field of aquatic feed and raw material processing, and specifically relates to a shrimp enzyme and a preparation method and application thereof. Background technique [0002] Academician McConson proposed: Aquaculture has entered the age of fermentation. Fermented products are now receiving more and more attention in aquaculture. Penaeus vannamei has fast growth, high meat yield, strong resistance to stress, and is especially suitable for a wide range of salinity. It can be cultured in near fresh water, and has become the world's highest aquaculture production of shrimp species. However, with people's blind pursuit of high yields, the increasing stocking density, the continuous deterioration of the aquaculture water environment caused by the large amount of bait, and the large-scale outbreak of infectious diseases have severely restricted the further development of the shrimp aquaculture industry. [0003] Lactic acid ...

Claims

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Application Information

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IPC IPC(8): A23K50/80A23K10/37A23K10/30A23K10/22A23K10/33A23K20/174A23K20/20A23K20/163A23K10/12
CPCA23K10/12A23K10/22A23K10/30A23K10/33A23K10/37A23K20/163A23K20/174A23K20/20A23K50/80A23V2400/413A23V2400/125Y02A40/818Y02P60/87
Inventor 王超李国华梅琳
Owner 浙江汇丰世邦生物工程有限公司
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