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Biological protein feed prepared from waste vinasse of Jimo rice wine and preparation method of biological protein feed

A biological protein feed and biological protein technology, applied in the field of microbial fermentation engineering, can solve the problems of amino acid imbalance, cost reduction, poor palatability, etc., and achieve the effects of enhancing disease resistance, increasing income, and improving palatability.

Pending Publication Date: 2022-01-07
四川大学青岛研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the bitter taste is heavy, and the palatability of feed is poor. Compared with pigs, cattle are not sensitive to bitter taste. In rural areas, they are often added directly to cattle feed to reduce costs.
Another disadvantage of peanut red coat is the imbalance of amino acids, methionine is extremely low

Method used

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  • Biological protein feed prepared from waste vinasse of Jimo rice wine and preparation method of biological protein feed
  • Biological protein feed prepared from waste vinasse of Jimo rice wine and preparation method of biological protein feed
  • Biological protein feed prepared from waste vinasse of Jimo rice wine and preparation method of biological protein feed

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0084] Example 1 Jimo old distiller's grains fermentation strain screening

[0085] Take fresh old Jimo distiller's grains (discarded grains), and pack them into 250ml triangular bottles, each containing 100g.

[0086] Prepare 1000ml of PDA (potato sucrose) culture medium, and pack into 250ml Erlenmeyer flasks, each containing 50ml. After bandaging, steam sterilize at 120°C for 20 minutes, and cool down for later use.

[0087] Prepare 1000ml of beef extract peptone medium, pack in 250ml triangular flasks, and fill each bottle with 50ml. After bandaging, steam sterilize at 120°C for 20 minutes, and cool down for later use.

[0088] Pick 1 ring from the slopes of different preserved strains and insert them into the above culture medium. Fungi were inoculated into PDA medium and cultured in shake flasks at 30°C for 3 days; bacteria were inoculated into beef extract peptone medium and cultured in shake flasks at 33°C for 2 days. as a seed culture medium.

[0089] As shown in ...

Embodiment 2

[0102] Example 2 The test of adding enzyme preparation in the fermentation of Jimo old distiller's grains

[0103] Weigh 1 g of 10,000 U / g amylase, add 100 ml of water, and prepare a 1% solution. Weigh 1 g of 100,000 U / g glucoamylase, add 100 ml of water, and prepare a 1% solution. Weigh 1 g of 10,000 U / g phytase, add 100 ml of water, and prepare a 1% solution. Weigh 1 g of 10,000 U / g cellulase, add 100 ml of water, and prepare a 1% solution. Weigh 1 g of 200,000 U / g xylanase, add 100 ml of water, and prepare a 1% solution. Weigh 1 g of 20,000 U / g pectinase, add 100 ml of water, and prepare a 1% solution. Weigh 1 g of 50,000 U / g neutral protease, add 100 ml of water, and prepare a 1% solution.

[0104] According to the method of Example 1, the PDA (potato sucrose) medium was prepared, and the seed culture liquids of Candida utilis and Kluyveromyces marxense were prepared respectively. Then take 20ml of culture solution and mix them at 1:1 to become the seed culture soluti...

Embodiment 3

[0116] Example 3 Experiment of strain ratio and addition amount in fermentation of Jimo old distiller's grains

[0117] Weigh 7 kinds of enzyme preparations according to weight ratio: 0.2 parts of amylase, 1 part of glucoamylase, 0.4 parts of phytase, 0.6 parts of cellulase, 0.1 part of xylanase, 0.4 parts of pectinase, 1 part of neutral protease parts, mixed evenly, a total of 3.7 parts. Then weigh 10 g, add 100 ml of water, and make 10% mixed enzyme solution.

[0118] According to the method of Example 1, the PDA medium was prepared, and the seed culture liquids of Candida utilis and Kluyveromyces marxense were prepared respectively.

[0119] Take fresh old Jimo distiller's grains (discarded grains), and pack them into 500ml triangular bottles, each containing 200g. See Table 6 below to inoculate seed culture solutions of different yeasts and add enzyme preparations respectively. Incubate at 30°C for 3 days. Determination of cell number and determination of acid soluble pr...

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Abstract

The invention belongs to the technical field of microbial fermentation engineering, and particularly relates to biological protein feed prepared from waste vinasse of Jimo rice wine and a preparation method of the biological protein feed. The rice wine vinasse and peanut skin are screened under fermentation conditions, so that the palatability, the acid soluble protein content and the protein digestion utilization rate are improved, and anti-nutritional factors are decomposed to a certain extent. The two raw materials are compounded and fermented, amino acid composition is complementary and improved, the content of crude protein, lysine, methionine and crude fiber can be complementary, and the nutritional value and the feeding value are improved. By applying the product, the breeding cost can be reduced, and the income can be increased; through enzyme treatment and fermentation, the feed contains a large number of probiotics and is rich in growth factors, peptides and the like, the health level of animal bodies and intestinal tracts can be improved, the disease resistance can be enhanced, antibiotics can be conventionally not used, and nonreactive healthy breeding can be promoted.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation engineering, and in particular relates to a biological protein feed prepared from waste distiller's grains of Jimo old wine and a preparation method thereof. Background technique [0002] At present, my country's breeding feed relies heavily on corn-soybean meal-based rations, especially the protein raw material is mainly soybean meal, most of which are imported from North America, subject to the international market, often causing large fluctuations in breeding costs and increasing risks. In addition, imported soybean meal contains genetically modified ingredients, which do not meet the requirements for organic agricultural products. [0003] A large number of local high-quality biomass resources in my country have not been fully utilized. The reason is that these unconventional raw materials often contain more anti-nutritional factors, poor palatability, and even contain certain t...

Claims

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Application Information

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IPC IPC(8): A23K10/38A23K10/37A23K10/12A23K10/14A23K10/30A23K20/26C12N1/16C12N1/20C12R1/72C12R1/645C12R1/865C12R1/125
CPCA23K10/38A23K10/37A23K10/12A23K10/14A23K10/30A23K20/26C12N1/16C12N1/20Y02P60/87
Inventor 邓小晨曹月刚于红美
Owner 四川大学青岛研究院
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