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Bacterial enzyme synergistic fermentation method of rapeseed meal

A technology of rapeseed meal and starter, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc., can solve the problem of unsatisfactory detoxification effect of physical and chemical methods, low nutrient richness, Affect the taste of feed and other issues, to achieve the effect of facilitating the reuse of waste, increasing the content of organic acids and small peptides, and improving palatability

Pending Publication Date: 2020-08-04
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the in-depth research on the detoxification methods of rapeseed meal, physical, chemical, biological and other detoxification methods have been proposed, but the detoxification effect of physical and chemical methods is not ideal, and there are safety problems, and the use of microbial fermentation detoxification Not only environmentally friendly, but also has a high detoxification rate
Fewer proteases are produced in microbial fermentation, resulting in lower nutrient richness
Although enzymatic hydrolysis can increase the content of peptides in rapeseed meal, there are some bitter peptides in the product, which not only affects the taste of feed, but also increases the cost of processing

Method used

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  • Bacterial enzyme synergistic fermentation method of rapeseed meal
  • Bacterial enzyme synergistic fermentation method of rapeseed meal
  • Bacterial enzyme synergistic fermentation method of rapeseed meal

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Experimental program
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preparation example Construction

[0030] Preparation of indicator bacteria liquid: Escherichia coli, Salmonella and Staphylococcus aureus were inoculated in LB liquid medium and cultured at 37°C for 24 hours.

[0031] Adopt the Oxford cup method: take a plate with a diameter of about 90 mm, pour 15-20 mL of heated and melted nutrient agar medium into the plate, spread it evenly in the plate, place it on a horizontal platform to solidify, and use it as the bottom layer. Take another semi-solid nutrient agar medium (agar content is 1%), heat and melt in an appropriate amount, let it cool to 48-50°C, add 0.1-0.2mL of indicator bacteria suspension per 50-100mL of medium, and put it on each plate Add 5mL to each of them to make it spread evenly on the bottom layer as a bacterial layer. Evenly place 4-5 Oxford cups on each plate at equidistant distances, drop 200 μL of lactic acid bacteria supernatant into the Oxford cups in each double-layer plate, and measure the inhibition zone after incubation at 37°C for 10-13 ...

Embodiment 1

[0035] Embodiment 1: the screening of bacterial strain

[0036] Gram-positive strains with good antibacterial and glucosinolate-reducing effects were screened out from 15 strains of lactic acid bacteria preserved in the laboratory. The screening method is as follows:

[0037] 1. Prepare MRS medium: peptone 10.0g, beef extract 8.0g, yeast powder 4.0g, glucose 20.0g, dipotassium hydrogen phosphate 2.0g, triammonium citrate 2.0g, sodium acetate 5.0g, magnesium sulfate heptahydrate 0.58g , manganese sulfate tetrahydrate 0.25g, Tween 801mL, distilled water 1L, sterilized at 115°C for 20 minutes;

[0038] 2. Inoculate 15 strains of lactic acid bacteria into MRS medium respectively, at 37°C, 200r min -1 Cultivate for 24h, 8000r·min -1 Centrifuge for 15 minutes to measure the antibacterial activity of the fermentation supernatant.

[0039]3. According to the antibacterial activity of the strains, a total of 5 strains of lactic acid bacteria with better antibacterial effects were o...

Embodiment 2

[0044] The preparation of embodiment 2 leavening agent

[0045] Preparation of Lactobacillus plantarum JUN-DY-6 bacterial liquid: inoculate Lactobacillus plantarum JUN-DY-6 in MRS medium, 37°C, 200r min -1 Cultivate for 24 hours to obtain the Lactobacillus plantarum liquid. Optionally, add an appropriate amount of protective agent to the bacteria solution, and freeze-dry to prepare the bacteria powder.

[0046] Mix Lactobacillus plantarum JUN-DY-6, neutral protease and cellulase to prepare a starter so that the enzyme activity ratio of cellulase and neutral protease in the starter is (3-4): (12-15 ); make the bacterial concentration of Lactobacillus plantarum JUN-DY-6 ≥ 10 7 CFU / g or ≥10 7 CFU / mL.

[0047] The fermentation agent also contains auxiliary materials, and the auxiliary materials can be selected from conventional auxiliary materials in the art, preferably including water, lactose, sucrose, maltodextrin, sodium glutamate, gelatin, glycerin, sorbitol, trehalose, y...

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Abstract

The invention discloses a bacterial enzyme synergistic fermentation method of rapeseed meal, and belongs to the technical field of fermentation engineering. The lactobacillus plantarum JUN-DY-6, the neutral protease and the cellulase are used as leavening agents, the rapeseed meal is used as a substrate, the yield of organic acid of the rapeseed meal after bacterial enzyme fermentation is increased, the palatability is improved, the glucosinolate content is reduced, and the lactobacillus plantarum JUN-DY-6 can be used for preparing feed additives. In addition, the lactobacillus plantarum can also inhibit growth of harmful bacteria such as escherichia coli, staphylococcus aureus and salmonella in intestinal tracts of livestock and poultry, and is beneficial to intestinal health. The methodalso improves the added value of the rapeseed meal, and is beneficial to waste recycling.

Description

technical field [0001] The invention relates to a bacterial-enzyme synergistic fermentation method containing rapeseed meal, which belongs to the technical field of fermentation engineering. Background technique [0002] Lactic acid bacteria (LAB) are classified in the Lactobacillus family. Lactic acid bacteria are Gram-positive, non-spore-forming (except for individual genera), immobile or less motile, acid-tolerant cocci or bacilli that utilize fermentable sugars to produce large amounts of lactic acid. Lactic acid bacteria widely exist in human and animal intestines and in many foods. Lactic acid bacteria can not only enhance the nutritional value of food, improve the flavor of food, and help improve the preservation of food, but also regulate the normal flora of the human gastrointestinal tract and maintain micro-ecological balance, which is beneficial to the health of both humans and animals. By fermenting carbohydrates, lactic acid bacteria can secrete a large amount...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/12A23K10/14A23K10/37A23L3/3571A23L5/20C12N1/20C12N9/50C12N9/42C12R1/25
CPCA23K10/12A23K10/14A23K10/37A23L3/3571A23L5/25A23L5/28C12N1/20C12N9/50C12N9/2437A23V2400/169Y02P60/87
Inventor 毛银邓禹焦山海韩玉坤刘颖颖
Owner JIANGNAN UNIV
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