Fermentation method for improving water-soluble proteins of soybean meal

The technology of a water-soluble protein and a fermentation method is applied in the field of fermentation for improving the water-soluble protein of soybean meal, which can solve the problems of low water-soluble protein content, and achieve the effects of high protein digestibility, improving digestibility and promoting fermentation conversion rate.

Inactive Publication Date: 2018-11-16
南京致润生物科技集团有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Technical problem to be solved: the present invention overcomes the problem of low water-soluble protein

Method used

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Effect test

Embodiment 1

[0020] A fermentation method for increasing the water-soluble protein of soybean meal, the preparation steps of which are: respectively cultivating the fermentation broths of two kinds of probiotic bacteria, Saccharomyces cerevisiae and Bacillus subtilis, in a fermenter, and mixing them at a volume ratio of 1:1, wherein Bacillus subtilis is fermented with liquid The composition of the medium is: 3g of beef extract, 10g of glucose, 10g of peptone, and 5g of sodium chloride per liter; the composition of the medium for liquid fermentation of Saccharomyces cerevisiae is: 20g of glucose, 10g of peptone, and 5g of yeast extract per liter preparation. Culture conditions and time: Bacillus subtilis was cultured at 37°C and 180 rpm for 24 hours, and Saccharomyces cerevisiae was cultured at 30°C and 120 rpm for 24 hours. The OD600 values ​​of Saccharomyces cerevisiae and Bacillus subtilis after liquid fermentation were 2.05 and 2.10, respectively. Then mix evenly according to the weigh...

Embodiment 2

[0026] A fermentation method for increasing the water-soluble protein of soybean meal, the preparation steps of which are: respectively cultivating the fermentation broths of two kinds of probiotic bacteria, Saccharomyces cerevisiae and Bacillus subtilis, in a fermenter, and mixing them at a volume ratio of 1:1, wherein Bacillus subtilis is fermented with liquid The composition of the culture medium is: 5g of beef extract, 15g of glucose, 14g of peptone, and 6g of sodium chloride per liter; the composition of the medium for liquid fermentation of Saccharomyces cerevisiae is: 25g of glucose per liter, 12g of peptone, and 6g of yeast extract preparation. Culture conditions and time: Bacillus subtilis was cultured at 37°C and 180 rpm for 24 hours, and Saccharomyces cerevisiae was cultured at 30°C and 120 rpm for 24 hours. The OD600 values ​​of Saccharomyces cerevisiae and Bacillus subtilis after liquid fermentation were 2.05 and 2.10, respectively. Then mix evenly according to t...

Embodiment 3

[0028] A fermentation method for increasing the water-soluble protein of soybean meal. The preparation steps are: respectively cultivating the fermentation liquids of two kinds of probiotics, Saccharomyces cerevisiae and Bacillus subtilis, in a fermenter, and mixing them at a ratio of 1:1 by volume, wherein Bacillus subtilis is fermented with liquid The composition of the medium is: 5g of beef extract, 15g of glucose, 14g of peptone, and 6g of sodium chloride per liter; the composition of the medium for liquid fermentation of Saccharomyces cerevisiae is: 25g of glucose, 12g of peptone, and 6g of yeast extract per liter preparation. Culture conditions and time: Bacillus subtilis was cultured at 37°C and 180 rpm for 24 hours, and Saccharomyces cerevisiae was cultured at 30°C and 120 rpm for 24 hours. The OD600 values ​​of Saccharomyces cerevisiae and Bacillus subtilis after liquid fermentation were 2.05 and 2.10, respectively. Then mix evenly according to the weight ratio of pr...

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PUM

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Abstract

The invention discloses a fermentation method for improving water-soluble proteins of soybean meal. The fermentation method includes the following steps: separately carrying out liquid fermentation culture on Saccharomyces cerevisiae and Bacillus subtilis with a fermentation tank, and then mixing fermentation culture medium of the Saccharomyces cerevisiae and the Bacillus subtilis to form probiotic fermentation broth; mixing the probiotic fermentation broth, neutral protease, water and soybean meal to obtain a fermentation mixture, carrying out initial fermentation at 30 DEG C for 24 hours, heating the fermentation mixture to 45 DEG C, carrying out additional fermentation for 48 hours, and carrying out low temperature drying, thereby obtaining fermented soybean meal. The fermented soybeanmeal obtained by the fermentation method has high contents of water soluble proteins, and the goal of improving protein digestibility is achieved.

Description

technical field [0001] The invention belongs to the technical field of agricultural biology, and in particular relates to a fermentation method for increasing water-soluble protein of soybean meal. Background technique [0002] Soybean meal is a by-product obtained after extracting soybean oil from soybean. It is the main raw material for making livestock and poultry feed in my country. However, with the rapid development of modern breeding industry, the raw material of soybean meal is in short supply. In addition, its water-soluble protein content is low and its digestibility is low. It has increasingly obviously affected the development of the aquaculture industry. Therefore, it is particularly important to increase the water-soluble protein content of soybean meal and improve its digestibility. Contents of the invention [0003] The technical problem to be solved: the present invention overcomes the problem of low water-soluble protein content in the prior art, and prov...

Claims

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Application Information

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IPC IPC(8): A23K10/12A23K10/37A23K10/14A23K20/163A23K20/24A23K20/20A23K20/105A23K20/158C12N1/18C12N1/20C12R1/865C12R1/125
CPCA23K10/12A23K10/14A23K10/37A23K20/105A23K20/158A23K20/163A23K20/24A23K20/30C12N1/18C12N1/20Y02P60/87
Inventor 朱崇淼马瑞雪栗耀文封丽高擎燏朱平华
Owner 南京致润生物科技集团有限公司
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