Production method for step-by-step fermentation of peanut meal by bacillus velezensis and pediococcus acidilactici and application thereof

Abstract

The invention relates to a production method for step-by-step fermentation of peanut meal by bacillus velezensis and pediococcus acidilactici, belongs to the technical field of biology, and mainly aims to provide a fermentation process for improving functional characteristics and nutritional level of peanut meal. The invention also discloses the fermented peanut meal prepared by the process and application of the fermented peanut meal in reducing the abdominal fat percentage of broilers and improving the meat quality. The fermentation method of the peanut meal comprises the steps of raw material pretreatment, first-stage fermentation, adjusting and discharging, second-stage fermentation, adjusting and discharging and the like. According to the fermented peanut meal prepared through the fermentation technology, the total flavone content, the oxidation resistance, the crude protein content, the acid-soluble protein content, the total acid content, the total unsaturated fatty acid content and the partial essential amino acid content are remarkably increased, the arginine / lysine proportion is closer to the ideal amino acid proportion, and AFB1 and phytic acid are remarkably degraded. By adding the fermented peanut meal into the broiler feed, the abdominal fat percentage of the broiler at the age of 42 days can be remarkably reduced, the flavor characteristic of chest muscles is improved, the contents of intramuscular proteins, total amino acids, flavor amino acids and monounsaturated fatty acids are remarkably increased, the pH reduction is slowed down, and the shelf life is prolonged.

Description

technical field

[0001] The application belongs to the field of biotechnology, and in particular relates to a method for producing peanut meal by stepwise fermentation of Bacillus velesi and Pediococcus lactis. Background technique

[0002] At present, with the improvement of genetic germplasm and the promotion of intensive breeding methods, fast and large-scale broiler strains and large-scale breeding models are favored. Deterioration of poultry meat quality, such as reduced flavor characteristics, pale or firm meat color (PSE-like meat, lignified meat, white-grained meat, etc.), decreased intramuscular protein or water holding capacity, shortened container life, etc., reduce consumer purchases Therefore, how to produce more high-quality and safe products under the premise of ensuring high production capacity is one of the important research directions of current meat and poultry researchers.

[0003] Peanut meal (PNM) is a by-product of peanut kernels after oil extraction....

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