Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Mixed probiotics for soybean meal fermentation and fermentation method

A technology of probiotics and soybean meal, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc., can solve the problem of single function of fermented products and inability to make full use of soybean meal nutrients, strains, and unsatisfactory processes The same problems, to achieve the effect of improving digestion and absorption rate, improving the quality of livestock and poultry products, and improving comprehensive utilization

Inactive Publication Date: 2018-11-13
源耀生物科技(盐城)股份有限公司
View PDF7 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the strains and processes used in the existing fermentation processes are different, and there are mainly the following problems: the nutrients in the soybean meal cannot be fully utilized, and the fermented products have a single function

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Mixed probiotics for soybean meal fermentation and fermentation method
  • Mixed probiotics for soybean meal fermentation and fermentation method
  • Mixed probiotics for soybean meal fermentation and fermentation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In this example, Lactobacillus reuteri, Lactobacillus plantarum, Bacillus subtilis and Aspergillus oryzae were mixed according to the weight ratio of 3:3:2:2 to obtain mixed probiotics, which were inserted into the solid-state fermentation medium according to the inoculum size of 8%. , the material-to-water ratio is 1.5:1 (material: water), and the fermentation time is 48 hours. After the fermentation is completed, the fermented solid-state fermentation medium is dried and pulverized through a 40-mesh sieve to obtain a fermented product.

[0025] Wherein, the weight percent of each component in the solid-state fermentation medium is: 15%-30% of soybean meal, 20%-60% of corn, 5%-15% of rice bran meal, 5%-20% of skimmed milk powder, and 2% of whey powder -15%, Glucose 1%-10%.

Embodiment 2

[0027] This example is a verification example.

[0028] In this example, Escherichia coli K88 was used as the experimental object to verify the antibacterial ability of the mixed probiotic fermentation product of the present invention.

[0029] Take by weighing 1g of the fermented product prepared by the fermentation method of the present invention in a sterilized test tube, add sterile water in a ratio of 1:2 (m / v), mix well, centrifuge at 3000r / min for 10min, and take the supernatant to Escherichia coli K88 was used for antibacterial experiment. In the antibacterial experiment, add 100 μL of pathogenic bacteria to each plate to coat the plate, use an Oxford cup to add samples, add 200 μL of samples to each well, and do 2 parallels for each pathogenic bacteria. Incubate in a 37°C incubator for 8 hours.

[0030] Take it out and observe, the result is as attached figure 1 shown. Among them, the upper two parallel groups of inhibition zones are the experimental group, and th...

Embodiment 3

[0033] This example is a verification example.

[0034] This example verifies the change of nutritional components of soybean meal before and after fermentation of soybean meal with mixed probiotics of the present invention.

[0035] Experimental results show that under the same dry matter basis, the crude protein in soybean meal fermented by the mixed probiotics of the present invention is 5.21% higher than that of unfermented soybean meal, and the number of beneficial bacteria reaches 5.81×108cfu / g, and the lactic acid content reaches 6.14%; antigenic protein and undesirable oligosaccharides were analyzed by SDS-PAGE electrophoresis and TLC plate analysis respectively. Compared with before fermentation, antigenic protein and undesirable oligosaccharides were almost completely degraded after fermentation.

[0036] The above results show that the mixed probiotics of the present invention can not only degrade the anti-nutritional factors in soybean meal, but also fully decompos...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides mixed probiotics for soybean meal fermentation. The mixed probiotics are made by mixing of, by weight, 3-5 parts of lactobacillus reuteri, 3-5 parts of lactobacillus plantarum,1-3 parts of bacillus subtilis and 1-3 parts of aspergillus oryzae. The invention further provides a method for soybean meal fermentation by the mixed probiotics and further provides a fermented product obtained by fermentation according to the fermentation method. The mixed probiotics for soybean meal fermentation and the fermentation method have advantages that various anti-nutritional factors in soybean meal can be degraded completely, and feed digestibility of animals can be improved by adding of the mixed probiotics into feeds; due to rich contents of probiotics and beneficial metabolites, part of antibiotic functions can be achieved by adding of the mixed probiotics into feeds, oxidative stress of pig herds can be relieved helpfully, animal product quality is improved, and animal productivity and immunity can be improved.

Description

technical field [0001] The invention relates to a feed additive, in particular to a mixed probiotic for soybean meal fermentation and a fermentation method thereof. Background technique [0002] Because of its relatively balanced amino acid composition and good nutritional properties, soybean meal has become the most extensive plant protein raw material, and it is also the first choice for protein resources in feed. However, soybean meal contains various anti-nutritional factors, such as trypsin inhibitors, lectins, oligosaccharides and antigenic proteins, which limit the use of soybean meal. [0003] At the same time, with the improvement of people's living standards, people's requirements for the quality of livestock and poultry products are also getting higher and higher. Reducing antibiotics or even adding antibiotics has become the future development trend of animal husbandry. [0004] The study found that microorganisms can be used to ferment soybean meal to obtain fe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/14A23K10/12A23K50/30C12R1/25C12R1/225C12R1/125C12R1/69
CPCA23K10/12A23K50/30C12N1/14C12N1/20A23V2400/173A23V2400/169
Inventor 张冬冬方华季春源郭子好
Owner 源耀生物科技(盐城)股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com