Fermentation method for reducing beta-conglycinin in soybean meal

A technology of conglycinin and fermentation method, which is applied in the field of soybean meal with low β-conglycinin, can solve problems such as damage, and achieve the effects of prolonging fermentation time, increasing fermentation temperature and reducing the incidence of diarrhea.

Inactive Publication Date: 2019-12-03
南京致润生物科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Soybean meal is the main protein source of animal feed, but the allergenic protein β-conglycinin contained in soybean meal can cause intestinal damage...

Method used

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  • Fermentation method for reducing beta-conglycinin in soybean meal

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Lactobacillus acidophilus and Bacillus subtilis are respectively cultured in a fermenter, and mixed in a ratio of 1:2 by volume;

[0023] The liquid fermentation medium for Bacillus subtilis is composed of: 3 g of beef extract, 10 g of glucose, 10 g of peptone, and 5 g of sodium chloride per liter; the liquid fermentation medium for Lactobacillus acidophilus is composed of: Glucose 20g, peptone 10g, yeast extract 5g preparation. Culture conditions and time: Bacillus subtilis was cultured at 37°C and 180 rpm for 24 hours, and Lactobacillus acidophilus was cultured at 37°C and 120 rpm for 24 hours. The OD600 values ​​of Lactobacillus acidophilus and Bacillus subtilis after liquid fermentation were 2.0 and 2.15 respectively;

[0024] Then mix evenly according to the weight ratio of probiotic fermentation liquid: alkaline protease: water: soybean meal 1.5: 0.2: 40.3: 58, ferment at a fermentation temperature of 30°C for 48 hours, raise the temperature to 50°C for 24 hours,...

Embodiment 2

[0030] Lactobacillus acidophilus and Bacillus subtilis are respectively cultured in a fermenter, and mixed in a ratio of 1:2 by volume;

[0031] The liquid fermentation medium for Bacillus subtilis is composed of: 3 g of beef extract, 10 g of glucose, 10 g of peptone, and 5 g of sodium chloride per liter; the liquid fermentation medium for Lactobacillus acidophilus is composed of: Glucose 20g, peptone 10g, yeast extract 5g preparation. Culture conditions and time: Bacillus subtilis was cultured at 37°C and 180 rpm for 24 hours, and Lactobacillus acidophilus was cultured at 30°C and 120 rpm for 24 hours. The OD600 values ​​of Lactobacillus acidophilus and Bacillus subtilis after liquid fermentation were 1.8 and 1.85 respectively;

[0032] Then mix evenly according to the weight ratio of probiotic fermentation broth: alkaline protease: water: soybean meal 1.0:0.2:44:54.8, ferment at 30°C for 48 hours, heat up to 50°C and continue to ferment for 2 hours, add glucose, After the ...

Embodiment 3

[0035] Prepare fermented soybean meal in the same way as in Example 2, the difference being that the OD600 values ​​of Lactobacillus acidophilus and Bacillus subtilis after liquid fermentation culture are 2.0 and 1.85 respectively, probiotic fermentation broth: alkaline protease: water: The weight ratio of soybean meal is 1.2:0.2:42:56.

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Abstract

The invention discloses a fermentation method for reducing beta-conglycinin in soybean meal. Lactobacillus acidophilus and bacillus subtilis are subjected to liquid fermentation culture by fermentation tanks separately, and then, fermentation culture solutions of the two strains are mixed to form a probiotic fermentation solution; and the probiotic fermentation solution, alkaline protease, water and soybean meal are mixed to obtain a fermentation mixture, the mixture is fermented at 30 DEG C for 48 h and heated to 50 DEG C to be fermented for 24 h, and drying is performed to obtain fermented soybean meal. The content of the beta-conglycinin in the fermented soybean meal prepared by the fermentation method provided by the invention is low, and meanwhile, the piglet diarrhea rate caused by antigen protein beta-conglycinin in the fermented soybean meal is reduced.

Description

technical field [0001] The invention relates to the field of agricultural biotechnology, in particular to a fermentation method for reducing β-conglycinin in soybean meal and soybean meal low in β-conglycinin prepared by the method. Background technique [0002] Soybean meal is the main protein source of animal feed, but the allergenic protein β-conglycinin contained in soybean meal can cause intestinal damage to animals and cause diarrhea. Therefore, research and development of methods to reduce β-conglycinin in soybean meal is an industry Desperately needed technology. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a fermentation method for reducing β-conglycinin in soybean meal, thereby reducing β-conglycinin in soybean meal, and further reducing the diarrhea rate of animals. [0004] In order to solve the above technical problems, the present invention provides a fermentation method for reducing β-conglycin...

Claims

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Application Information

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IPC IPC(8): A23K10/37A23K10/12A23K10/14A23K20/163A23K20/24A23K20/20A23K50/30
CPCA23K10/37A23K10/12A23K10/14A23K20/163A23K20/24A23K20/30A23K50/30A23V2400/113Y02P60/87
Inventor 高擎燏朱平华其他发明人请求不公开姓名
Owner 南京致润生物科技集团有限公司
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