Method for preparing bean pulp through bacterium enzyme cooperative fermentation

A technology for co-fermenting and fermenting soybean meal, applied in the direction of bacteria, Lactobacillus, food science, etc. used in food preparation, can solve problems such as the general effect of degrading antigenic proteins, affecting animal feed intake, affecting product palatability, etc. palatability effect

Inactive Publication Date: 2019-01-15
JIANGNAN UNIV
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Among them, the production by enzymatic hydrolysis can effectively degrade the antigenic protein in soybean meal, but the disadvantage is that it is easy to produce bitter peptides, which affects the palatability of the product and affects the feed intake of animals.
Microbial fermentation will produce a large amount of organic acids and aroma substances during the fermentation process, which is of positive significance for regulating the intestinal health of animals and improving the palatability of feed. generally

Method used

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  • Method for preparing bean pulp through bacterium enzyme cooperative fermentation
  • Method for preparing bean pulp through bacterium enzyme cooperative fermentation
  • Method for preparing bean pulp through bacterium enzyme cooperative fermentation

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: the selection of bacterial enzyme synergistic fermentation bacterial strain

[0026] Lactobacillus paracasei DY2, Lactobacillus rhamnosus DY4, Pediococcus lactis DY5 and Lactobacillus plantarum JUN-DY-6 were used as candidate strains for soybean meal fermentation. Among them, Lactobacillus paracasei DY2 has been disclosed in the patent application whose publication number is CN107227280A; Lactobacillus rhamnosus DY4 has been disclosed in the patent application whose publication number is CN107217022A; Pediococcus lactis DY5 has been disclosed in the patent application whose publication number is CN107227279A in public.

[0027] 1. Activation of the sample: inoculate different lactic acid bacteria into the MRS medium according to the inoculum amount of 1%, activate at 37°C for 24 hours, activate 2-3 generations in the same way, and continue to culture in the MRS medium to obtain the bacterial liquid of the lactic acid bacteria.

[0028] 2. Screening of fer...

Embodiment 2

[0033] Embodiment 2: the selection of bacterial enzyme synergistic fermentation protease

[0034] Air-dried soybean meal, water, molasses, and different proteases are mixed according to: the amount of water added accounts for 50% of the total mass of soybean meal, the amount of molasses stock solution accounts for 3% of the total mass of soybean meal, and the amount of protease added is 1000U / g. Put it in a sterile ziplock bag, seal it and put it in a 37°C incubator to ferment for 48 hours. After the end, the sample is dried at 55°C, pulverized, and then the small peptide content is determined.

[0035] The results are shown in Table 2. After comparing the small peptides after enzymatic hydrolysis with different proteases, it was found that the content of small peptides was the highest after enzymatic hydrolysis by neutral protease, showing its excellent enzymatic hydrolysis ability, so neutral protease was selected.

[0036] Table 2 Peptide content of soybean meal hydrolyzed ...

Embodiment 3

[0038] Embodiment 3: bacterial enzyme synergistic fermentation process under different inoculum sizes

[0039] The addition of control water, molasses, and protease is the same as embodiment 2 (the addition of water accounts for 50% of the total mass of soybean meal, and molasses accounts for 3% of the total mass of soybean meal, and the addition of protease is 1500U / g), respectively inoculate 1 %, 2%, 3%, 4%, 5% of the bacterial solution by mass, the concentration of the bacterial solution is 1×10 9 CFU / mL, fermented at 37°C for 48h, after the end, the samples were dried and pulverized at 55°C to determine the content of small peptides. The results are shown in Table 3. When the inoculum amount exceeds 2%, the peptide content is higher than 100.07mg / g.

[0040] Table 3 Effect of different inoculation amounts on the peptide content of fermented soybean meal

[0041]

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Abstract

The invention discloses a method for preparing bean pulp through bacterium enzyme cooperative fermentation, and belongs to the technical field of fermentation engineering. The method is characterizedin that lactobacillus plantarum with great acid production quantity and spectrum width are used as fermentation bacterial strains; neutral protease is used as enzymolysis prolease for cooperative fermentation; through a solid state fermentation process, fermented soybean meal capable of be used as feed is obtained through preparation. The fermented soybean meal prepared by the method has the advantages that the antigen protein in the soybean meal can be well removed; the small peptide content is high; the digestion is easy; in addition, various kinds of organic acid are richly contained, so that the feed palatability is greatly improved.

Description

technical field [0001] The invention relates to a method for preparing soybean meal by bacteria-enzyme synergistic fermentation, which belongs to the technical field of fermentation engineering. Background technique [0002] In recent years, my country's animal husbandry and feed industry have developed rapidly, and the lack of protein feed resources has become a major problem that plagues its sustainable and healthy development. The price of some high-quality conventional protein feed raw materials such as soybean meal and fish meal has been rising year by year, and the main reason for the price increase is that soybean meal contains a large number of anti-nutritional factors, which reduces the digestibility and utilization of protein and limits its use in animal feeding. application. [0003] Solving the problem of anti-nutritional factors and improving protein utilization have become the focus of feed research at home and abroad in recent years. Biotechnology means (mic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/12A23K10/14A23K10/37A23K10/33
CPCA23K10/12A23K10/14A23K10/33A23K10/37A23V2400/169Y02P60/87
Inventor 毛银邓禹陆春波李国辉赵运英
Owner JIANGNAN UNIV
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