Biological fermentation preparation and preparation method thereof

A bio-fermentation and preparation technology, applied in the fields of bacteria, food science, animal feed, etc. used in food preparation, can solve the application effect of no animal feeding application test, the promotion effect of nitrogen source fermentation effect is not revealed, and the nutrition of broilers can be increased. Substance digestibility and other issues, to achieve the effect of improving meat quality and flavor, improving resource utilization, and improving growth performance

Active Publication Date: 2021-06-01
ANIMAL SCI RES INST GUANGDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Third, the fermentation technology did not reveal the effect of adding nitrogen sources on the fermentation effect
Fourth, the application of the fermented feed obtained by this patented technology to animal feeding shows that it can improve the flavor and taste of meat and eggs, but it does not disclose that the fermented feed can increase the digestibility of nutrients in broilers and promote intestinal development, thereby improving its The role of growth performance
However, this patent technology only discloses the influence of the corresponding fermentation raw material ratio, strain ratio, inoculation amount, water content, fermentation time, fermentation temperature, etc. on the content of crude protein and free amino acids in fermented feed products, and does not disclose the nitrogen source. The promotion effect of adding to the fermentation effect, and no corresponding animal feeding application test and application effect

Method used

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  • Biological fermentation preparation and preparation method thereof
  • Biological fermentation preparation and preparation method thereof
  • Biological fermentation preparation and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Activate Aspergillus niger, Candida tropicalis, Lactobacillus plantarum and Bacillus subtilis respectively (take 50 μl of thawed strains on the edge of the plate medium, inoculate them on the corresponding medium by streaking method and place them in the medium at 37°C Cultivation, Lactobacillus plantarum and Bacillus subtilis were cultured for about 12 hours, Candida tropicalis and Aspergillus niger were cultured at 30°C for about 48 hours) to obtain activated strains; then the activated strains were cultured on a shaker (picked A single colony that grows well on the solid medium is inserted into 5ml of liquid medium. Place Lactobacillus plantarum and Bacillus subtilis at 37°C for 16 hours, place Candida tropicalis and Aspergillus niger at 30°C for 18 hours, and then take 1ml each The bacterial solution was respectively added to 100ml medium, and Lactobacillus plantarum and Bacillus subtilis were placed in a shaker at 37°C with a rotation speed of 160r / min for 24 hours....

Embodiment 2

[0039] Activate Aspergillus niger, Candida tropicalis, Lactobacillus plantarum and Bacillus subtilis respectively (take 50 μl of thawed strains on the edge of the plate medium, inoculate them on the corresponding medium by streaking method and place them in the medium at 37°C Cultivation, Lactobacillus plantarum and Bacillus subtilis were cultured for about 12 hours, Candida tropicalis and Aspergillus niger were cultured at 30°C for about 48 hours) to obtain activated strains; then the activated strains were cultured on a shaker (picked A single colony that grows well on the solid medium is inserted into 5ml of liquid medium. Place Lactobacillus plantarum and Bacillus subtilis at 37°C for 16 hours, place Candida tropicalis and Aspergillus niger at 30°C for 18 hours, and then take 1ml each The bacterial solution was respectively added to 100ml medium, and Lactobacillus plantarum and Bacillus subtilis were placed in a shaker at 37°C with a rotation speed of 160r / min for 24 hours....

Embodiment 3 and 4

[0046] With embodiment 2, difference is that the amount of citrus pomace, green plum fruit extract and bran in embodiment 3 is respectively 75%, 3%, 22%;

[0047] The amounts of citrus pomace, plum fruit extract and bran in Example 4 were 85%, 1%, 14% respectively.

[0048] The content of crude protein in Example 3 is 23.57%, total flavonoids 0.27%, hesperidin 2.87%;

[0049] The content of crude protein in Example 4 is 18.35%, total flavonoids 0.45%, and hesperidin 4.91%.

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Abstract

The invention belongs to the technical field of biological fermentation, and discloses a biological fermentation preparation and a preparation method thereof. Zymophyte is activated and cultured and then inoculated into a solid fermentation culture medium composed of the citrus pulp, the green plum fruit extract, bran and urea for fermentation culture, and the citrus pulp biological fermentation preparation is obtained; the zymophyte is composed of aspergillus niger, candida tropicalis, lactobacillus plantarum and bacillus subtilis. Through combination of specific zymophyte and taking the citrus pulp as a main fermentation raw material, the obtained fermentation product is applied to broiler feeding, so that the growth performance of broilers can be improved by increasing the nutrient substance digestibility of the broilers and promoting intestinal development, Meanwhile, the function of improving the quality and flavor of meat products is also achieved.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and in particular relates to a biological fermentation preparation and a preparation method thereof. Background technique [0002] With the upgrading of consumption, people's demand for products such as raw juice, fruit juice and fruit wine processing has gradually increased, and a large amount of pomace waste has been generated accordingly. Taking citrus pomace as an example, it is estimated that more than 5 million tons of citrus pomace are produced in the country every year. Citrus pomace is rich in soluble polysaccharides, vitamins, crude fat, mineral elements and other nutrients, as well as some polyphenols and flavonoids functional substances. In addition, pomace has high water content and crude fiber, and is rich in sugar and highly polar acidic molecules, which is not convenient for storage and transportation. At present, most fruit pomace cannot be effectively comprehen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/12A23K10/37A23K10/30A23K20/105A23K40/00A23K50/75
CPCA23K10/12A23K10/37A23K10/30A23K20/105A23K40/00A23K50/75A23V2400/169Y02P60/87
Inventor 余苗马现永李贞明容庭田志梅崔艺燕刘志昌邓盾
Owner ANIMAL SCI RES INST GUANGDONG ACADEMY OF AGRI SCI
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