Free inositol-containing corn steep liquor fermentation product and application thereof
By mixing corn slurry with Aspergillus niger and Aspergillus oryzae fermentation and fermenting, the problems of poor palatability and low inositol content of corn slurry are solved, the nutritional value of corn slurry is improved, and the meat rabbits are significantly promoted when used in animal feed and improvement of serum biochemical indicators.
Patent Information
- Application Number
- CN202411570011.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-06
- Publication Date
- 2025-02-14
AI Technical Summary
Corn slurry has poor palatability and is difficult to dry, making it difficult to feed in large quantities. Moreover, when using phytase alone to hydrolyze corn slurry, the inositol content is low, so it is impossible to effectively utilize its nutrients.
By mixing corn slurry with Aspergillus niger fermentation, then mixing with Aspergillus oryzae fermentation, Lactobacillus acidophilus and Bacillus buccal, fermentation was obtained to obtain corn slurry fermentation containing free inositol.
It improves the nutritional value of corn slurry, the free inositol content is no less than 1.15%, and when used in animal feed, it can promote the growth of meat rabbits, improve serum biochemical indicators, and improve slaughtering performance.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a corn steep liquor fermentation product containing free inositol and an application thereof. Background Art
[0002] Corn steep liquor is the main by-product obtained from deep processing of corn. It is rich in various chemical nutrients, including soluble proteins, auxins and some precursor substances, with a solid content of 40-50%, a protein content of 16-30%, an amino acid content of 8-12%, a reducing sugar content of 5-7%, a vitamin content of 0.7-1 mg / L, a total acid content of 8-13%, a lactic acid content of 7-12%, a phosphorus content of 4-4.5%, and a potassium content of 2-2.5%. In the prior art, corn steep liquor is mixed with corn husks to be processed into sprayed corn husks, which are sold as feed raw materials. However, corn steep liquor has poor palatability and is difficult to dry, making it difficult to feed corn steep liquor in large quantities. Direct discharge not only causes waste of resources, but also makes it difficult for the nutrients in corn steep liquor to be effectively utilized, and organic matter causes greater pollution to the environment. Therefore, how to utilize corn steep liquor is a major problem.
[0003] Considering that phytase can decompose phytic acid and salts in plant feed to obtain inositol and phosphate, increase the absorbable phosphorus content, and effectively inhibit the affinity of phytic acid with proteins and minerals, and eliminate the anti-nutritional factors of phytic acid. Therefore, using phytase to hydrolyze corn syrup is a method of utilizing corn syrup. However, since the hydrolysis of phytic acid is hydrolyzed one by one from the third or sixth OP bond on the six-membered ring of inositol, the hydrolysis is often not thorough and cannot be hydrolyzed into inositol in the end. Therefore, the inositol content is often low when phytase is used alone to hydrolyze corn syrup. Summary of the invention
[0004] In order to solve the problems raised by the background technology, the present invention provides a corn steep liquor fermentation product containing free inositol and its application.
[0005] The technical solution of the present invention is as follows:
[0006] The invention provides a corn steep liquor fermentation product containing free inositol, comprising the following steps:
[0007] The corn steep liquor is mixed with the fermented product of Aspergillus niger, and enzymolysis is performed to obtain an enzymolyzate; the enzymolyzate is mixed with the fermented product of Aspergillus oryzae, and then inoculated with Lactobacillus acidophilus and Bacillus pumilus to obtain the fermented product of the corn steep liquor through fermentation;
[0008] The Aspergillus niger fermentation product contains more than 1500 U / g of acidic protease, more than 1200 U / g of neutral protease, more than 35 U / g of cellulase, and more than 187 U / g of phytase;
[0009] In the Aspergillus oryzae fermentation product, the cellulase is 28U / g or more, and the phytase is 54U / g or more;
[0010] The free inositol content in the corn steep liquor fermentation product is not less than 1.15%.
[0011] The corn steep liquor is mixed with the fermented product of Aspergillus niger, and the weight ratio of the corn steep liquor to the fermented product of Aspergillus niger is 1:(0.5-0.7).
[0012] The enzymolysate is mixed with Aspergillus oryzae fermentation product, and the weight ratio of the enzymolysate to the Aspergillus oryzae fermentation product is 1:2.5-3.
[0013] Based on the weight of the mixture of the enzymatic hydrolysate and the fermented product of Aspergillus oryzae, 2% of Lactobacillus acidophilus with a viable count of more than 10 billion CFU / mL and 2% of Bacillus pumilus with a viable count of more than 10 billion CFU / mL were inoculated.
[0014] The Aspergillus niger fermented product is obtained by inoculating Aspergillus niger with spore number of 2-3 billion / g into bran fermentation medium, and the inoculation amount of Aspergillus niger is 1%-1.2% of the dry material mass of the bran fermentation medium.
[0015] The Aspergillus oryzae fermented product is obtained by inoculating Aspergillus oryzae with spore count of 2-3 billion / g into a fermentation medium containing bran, cornmeal and soybean meal powder, and the inoculation amount of Aspergillus oryzae is 1%-1.2% of the dry material mass of the fermentation medium.
[0016] The enzymolysis is carried out at a temperature of 50-55°C for 4-4.5 hours; the fermentation is carried out at a temperature of 35-37°C for 60-72 hours.
[0017] The invention also provides an application of the corn steep liquor fermentation product containing free inositol in animal feed.
[0018] Furthermore, the corn steep liquor fermentation product containing free inositol as described above is used in animal feed to promote the growth of meat rabbits, improve serum biochemical indicators, and enhance slaughter performance.
[0019] Furthermore, the corn steep liquor fermentation product containing free inositol as described above is used in animal feed to increase daily weight gain, reduce feed-to-weight ratio, increase total protein, albumin, total cholesterol, low-density lipoprotein, high-density lipoprotein, blood calcium and blood phosphorus content, reduce urea nitrogen and triglyceride content, and increase carcass weight, half-eviscerated slaughter rate and full-eviscerated slaughter rate.
[0020] Beneficial Effects
[0021] The invention adopts a microbial fermentation method, after corn steep liquor and Aspergillus niger fermentation product are mixed and enzymatically hydrolyzed, the mixture is mixed with Aspergillus oryzae fermentation product, and Lactobacillus acidophilus and Bacillus pumilus are inoculated. In the corn steep liquor fermentation product obtained by fermentation, the sulfite content is reduced, the free inositol content is not less than 1.15%, and the nutritional value of the corn steep liquor is effectively improved.
[0022] The corn steep liquor fermentation product obtained by the microbial fermentation method is applied to animal feed, and in terms of the growth performance of meat rabbits, the daily weight gain can be improved and the feed-to-weight ratio can be reduced; in terms of serum biochemical indicators, the total protein, albumin, total cholesterol, low-density lipoprotein, high-density lipoprotein, blood calcium and blood phosphorus contents can be improved, and the urea nitrogen and triglyceride contents can be reduced; in terms of slaughter performance, the carcass weight, the half-eviscerated slaughter rate and the full-eviscerated slaughter rate can be improved. DETAILED DESCRIPTION
[0023] The following examples are intended to illustrate the present invention rather than to further limit the present invention.
[0024] The invention provides a corn steep liquor fermentation product containing free inositol, comprising the following steps:
[0025] The corn steep liquor is mixed with the fermented product of Aspergillus niger and subjected to enzymolysis to obtain the enzymolyzate; the enzymolyzate is mixed with the fermented product of Aspergillus oryzae and then inoculated with Lactobacillus acidophilus and Bacillus pumilus to obtain the fermented product of corn steep liquor through fermentation.
[0026] Preferably, the Aspergillus niger fermentation product is obtained by inoculating Aspergillus niger with a spore count of 2-3 billion / g into a bran fermentation medium, and the inoculation amount of Aspergillus niger is 1%-1.2% of the dry material mass of the bran fermentation medium. Specifically:
[0027] (1) adding water to bran to form a fermentation medium with a water content of 48% to 50%, and cooking the fermentation medium at 115° C. to 125° C. for 20 min to 30 min for later use;
[0028] (2) Inoculating a strain of Aspergillus niger with a spore count of 2 to 3 billion spores / g into the sterilized and cooled fermentation medium obtained in step (1) at an inoculation amount of 1% to 1.2% of the dry material mass of the bran fermentation medium and mixing the mixture evenly; then subjecting the fermentation medium inoculated with the strain to ventilation culture, controlling the temperature at 30° C. to 32° C., and fermenting for 32 to 40 hours to obtain an Aspergillus niger fermentation product after the fermentation is completed.
[0029] Among them, the Aspergillus niger fermentation product contains more than 1500 U / g of acidic protease, more than 1200 U / g of neutral protease, more than 35 U / g of cellulase, and more than 187 U / g of phytase.
[0030] In addition, the corn steep liquor is mixed with Aspergillus niger fermented product, and the weight ratio of the corn steep liquor to the Aspergillus niger fermented product is 1:(0.5-0.7).
[0031] Furthermore, the enzymolysis is carried out at a temperature of 50-55° C. and for a time of 4-4.5 h.
[0032] As for the fermented product of Aspergillus oryzae, preferably, the fermented product is obtained by inoculating Aspergillus oryzae with a spore count of 2-3 billion / g into a fermentation medium containing bran, cornmeal and soybean meal, and the inoculation amount of Aspergillus oryzae is 1%-1.2% of the dry mass of the fermentation medium. Specifically:
[0033] (a) bran: cornmeal: soybean meal = 7:2:1, add water to mix into a fermentation medium with a water content of 48%-50%, and cook the fermentation medium at 115°C-125°C for 20min-30min before use;
[0034] (b) a strain having an Aspergillus oryzae spore count of 2 to 3 billion / g is inoculated into the sterilized and cooled fermentation medium obtained in step (a) at an inoculum amount of 1% to 1.2% of the dry material mass of the fermentation medium and mixed, and then the fermentation medium accessed with the strain is subjected to ventilation culture, the temperature is controlled at 30° C. to 32° C., the fermentation time is 66 to 72 h, and an Aspergillus oryzae fermentation product is obtained after the fermentation ends.
[0035] Wherein, in the Aspergillus oryzae fermentation product, the cellulase content is above 28 U / g and the phytase content is above 54 U / g.
[0036] In addition, the enzymolysate is mixed with Aspergillus oryzae fermentation product, and the weight ratio of the enzymolysate to the Aspergillus oryzae fermentation product is 1:2.5-3.
[0037] Furthermore, based on the weight of the mixture of the enzymatic hydrolysate and the fermented product of Aspergillus oryzae, 2% of Lactobacillus acidophilus with a viable count of more than 10 billion CFU / mL and 2% of Bacillus pumilus with a viable count of more than 10 billion CFU / mL were inoculated.
[0038] During the stacking fermentation process, the temperature is 35-37°C and the time is 60-72h.
[0039] After fermentation, the corn steep liquor is dried to a water content of 8%-10%, and then crushed to obtain a corn steep liquor fermentation product, in which the free inositol content is not less than 1.15%.
[0040] Inositol is an essential nutrient for cell growth. It participates in many metabolic processes of the body and has a good growth-promoting effect. The microbial method of producing inositol is to use phytase and phospholipase produced by microorganisms to produce inositol. This is to convert phytic acid into inositol under the action of enzymes in a series of complex regulation. The preparation of inositol by microorganisms is carried out at normal temperature and pressure. The production of inositol using this method can improve the yield and product quality and reduce production costs. It is a new trend in the development of inositol production.
[0041] The invention adopts a microbial fermentation method, after corn steep liquor and Aspergillus niger fermentation product are mixed and enzymatically hydrolyzed, the mixture is mixed with Aspergillus oryzae fermentation product, and Lactobacillus acidophilus and Bacillus pumilus are inoculated. In the corn steep liquor fermentation product obtained by fermentation, the sulfite content is reduced, the free inositol content is not less than 1.15%, and the nutritional value of the corn steep liquor is effectively improved.
[0042] The invention also provides an application of the corn steep liquor fermentation product containing free inositol in animal feed.
[0043] The invention mainly embodies in the application of the corn steep liquor fermentation product containing free inositol in animal feed in promoting the growth of meat rabbits, improving serum biochemical indexes and enhancing slaughtering performance.
[0044] Specifically, the corn steep liquor fermentation product containing free inositol is used in animal feed to increase daily weight gain, reduce feed-to-weight ratio, increase total protein, albumin, total cholesterol, low-density lipoprotein, high-density lipoprotein, blood calcium and blood phosphorus content, reduce urea nitrogen and triglyceride content, and increase carcass weight, half-eviscerated slaughter rate and full-eviscerated slaughter rate.
[0045] The corn steep liquor fermentation product obtained by the microbial fermentation method is applied to animal feed, and in terms of the growth performance of meat rabbits, the daily weight gain can be improved and the feed-to-weight ratio can be reduced; in terms of serum biochemical indicators, the total protein, albumin, total cholesterol, low-density lipoprotein, high-density lipoprotein, blood calcium and blood phosphorus contents can be improved, and the urea nitrogen and triglyceride contents can be reduced; in terms of slaughter performance, the carcass weight, the half-eviscerated slaughter rate and the full-eviscerated slaughter rate can be improved.
[0046] Aspergillus niger fermentation in the following examples is obtained by fermenting for selecting aspergillus niger (numbered as CICC2208), and in the aspergillus niger fermentation, acid protease is more than 1500U / g, neutral protease is more than 1200U / g, cellulase is more than 35U / g, and phytase is more than 187U / g. Aspergillus oryzae fermentation is obtained by fermenting for selecting aspergillus oryzae (numbered as CICC2035), and in the aspergillus oryzae fermentation, cellulase is more than 28U / g, and phytase is more than 54U / g. The lactobacillus acidophilus of inoculation is numbered as CICC6074, and bacillus brevis is numbered as CICC10813.
[0047] Example 1
[0048] (1) Bran is mixed with water to form a fermentation medium with a water content of 48%, and the fermentation medium is cooked at 125° C. for 20 min and then set aside.
[0049] (2) Inoculate a strain of Aspergillus niger with a spore count of 2 to 3 billion / g into the sterilized and cooled fermentation medium obtained in step (1) at an inoculation amount of 1.1% of the dry material mass of the bran fermentation medium and mix well; then, subject the fermentation medium inoculated with the strain to ventilation culture, control the temperature at 30° C., and ferment for 40 hours to obtain an Aspergillus niger fermentation product after the fermentation is completed.
[0050] (3) Bran: cornmeal: soybean meal = 7:2:1, add water to mix into a fermentation medium with a water content of 50%, and cook the fermentation medium at 115°C for 30 minutes before use.
[0051] (4) inoculating a strain of Aspergillus oryzae with a spore count of 2 to 3 billion / g into the sterilized and cooled fermentation medium obtained in step (3) at an inoculation amount of 1.1% of the dry material mass of the fermentation medium and mixing the mixture, and then subjecting the fermentation medium inoculated with the strain to ventilation culture, controlling the temperature at 32° C., and fermenting for 66 h to obtain an Aspergillus oryzae fermentation product after the fermentation is completed.
[0052] (5) corn steep liquor and Aspergillus niger fermentation product were mixed in a weight ratio of 1:0.5, and enzymolysis was performed at 50°C for 4.5 hours to obtain an enzymolysate; the enzymolysate was mixed with Aspergillus oryzae fermentation product in a weight ratio of 1:2.5, and then inoculated with Lactobacillus acidophilus and Bacillus brevis, and the mixture was piled and fermented at 35°C for 72 hours to obtain corn steep liquor fermentation product.
[0053] Among them, in the fermentation product of Aspergillus niger, there are 1522U / g of acidic protease, 1258U / g of neutral protease, 38U / g of cellulase, and 192U / g of phytase;
[0054] In the fermentation product of Aspergillus oryzae, cellulase 28U / g, phytase 55U / g;
[0055] Based on the weight of the mixture of the enzymatic hydrolysate and the fermented product of Aspergillus oryzae, 2% of Lactobacillus acidophilus with a viable count of more than 10 billion CFU / mL and 2% of Bacillus pumilus with a viable count of more than 10 billion CFU / mL were inoculated.
[0056] Example 2
[0057] (1) Bran is mixed with water to form a fermentation medium with a water content of 50%, and the fermentation medium is cooked at 115° C. for 30 min and then set aside.
[0058] (2) Inoculating a strain of Aspergillus niger with a spore count of 2 to 3 billion / g into the sterilized and cooled fermentation medium obtained in step (1) at an inoculation amount of 1.2% of the dry material mass of the bran fermentation medium and mixing the mixture evenly; then subjecting the fermentation medium inoculated with the strain to ventilation culture, controlling the temperature at 32° C., and fermenting for 36 hours to obtain an Aspergillus niger fermentation product after the fermentation is completed.
[0059] (3) Bran: cornmeal: soybean meal = 7:2:1, add water and mix to form a fermentation medium with a water content of 48%, and cook the fermentation medium at 120° C. for 25 min and set aside.
[0060] (4) inoculating a strain of Aspergillus oryzae with a spore count of 2 to 3 billion / g into the sterilized and cooled fermentation medium obtained in step (3) at an inoculation amount of 1.2% of the dry material mass of the fermentation medium and mixing the mixture, and then subjecting the fermentation medium inoculated with the strain to ventilation culture, controlling the temperature at 30° C., and fermenting for 72 h to obtain an Aspergillus oryzae fermentation product after the fermentation is completed.
[0061] (5) corn steep liquor and Aspergillus niger fermentation product were mixed in a weight ratio of 1:0.6, and enzymolysis was performed at 52°C for 4 hours to obtain an enzymolysate; the enzymolysate was mixed with Aspergillus oryzae fermentation product in a weight ratio of 1:2.7, and then inoculated with Lactobacillus acidophilus and Bacillus pumilus, and the mixture was piled and fermented at 36°C for 65 hours to obtain corn steep liquor fermentation product.
[0062] Among them, in the fermentation product of Aspergillus niger, there are 1594U / g of acidic protease, 1268U / g of neutral protease, 37U / g of cellulase, and 192U / g of phytase;
[0063] In the fermentation product of Aspergillus oryzae, cellulase was 32U / g and phytase was 59U / g;
[0064] Based on the weight of the mixture of the enzymatic hydrolysate and the fermented product of Aspergillus oryzae, 2% of Lactobacillus acidophilus with a viable count of more than 10 billion CFU / mL and 2% of Bacillus pumilus with a viable count of more than 10 billion CFU / mL were inoculated.
[0065] Example 3
[0066] (1) Bran is mixed with water to form a fermentation medium with a water content of 48%, and the fermentation medium is cooked at 120° C. for 25 min and then set aside.
[0067] (2) Inoculate a strain of Aspergillus niger with a spore count of 2 to 3 billion / g into the sterilized and cooled fermentation medium obtained in step (1) at an inoculation amount of 1% of the dry material mass of the bran fermentation medium and mix well; then, subject the fermentation medium inoculated with the strain to ventilation culture, control the temperature at 30° C., and ferment for 40 hours to obtain an Aspergillus niger fermentation product after the fermentation is completed.
[0068] (3) Bran: cornmeal: soybean meal = 7:2:1, add water and mix to form a fermentation medium with a water content of 48%, and cook the fermentation medium at 120° C. for 25 min and set aside.
[0069] (4) inoculating a strain of Aspergillus oryzae with a spore count of 2 to 3 billion spores / g into the sterilized and cooled fermentation medium obtained in step (3) at an inoculation amount of 1% of the dry material mass of the fermentation medium and mixing the mixture, and then subjecting the fermentation medium inoculated with the strain to ventilation culture, controlling the temperature at 30° C., and fermenting for 72 h to obtain an Aspergillus oryzae fermentation product after the fermentation is completed.
[0070] (5) corn steep liquor and Aspergillus niger fermentation product were mixed in a weight ratio of 1:0.7, and enzymolysis was performed at 55°C for 4 hours to obtain an enzymolysate; the enzymolysate was mixed with Aspergillus oryzae fermentation product in a weight ratio of 1:3, and then inoculated with Lactobacillus acidophilus and Bacillus pumilus, and the mixture was piled and fermented at 37°C for 60 hours to obtain corn steep liquor fermentation product.
[0071] Among them, in the fermentation product of Aspergillus niger, there are 1500U / g of acid protease, 1200U / g of neutral protease, 35U / g of cellulase, and 187U / g of phytase;
[0072] In the fermentation product of Aspergillus oryzae, cellulase was 28U / g and phytase was 54U / g;
[0073] Based on the weight of the mixture of the enzymatic hydrolysate and the fermented product of Aspergillus oryzae, 2% of Lactobacillus acidophilus with a viable count of more than 10 billion CFU / mL and 2% of Bacillus pumilus with a viable count of more than 10 billion CFU / mL were inoculated.
[0074] Comparative Example 1
[0075] (1) Bran is mixed with water to form a fermentation medium with a water content of 50%, and the fermentation medium is cooked at 115° C. for 30 min and then set aside.
[0076] (2) Inoculating a strain of Aspergillus niger with a spore count of 2 to 3 billion / g into the sterilized and cooled fermentation medium obtained in step (1) at an inoculation amount of 1.2% of the dry material mass of the bran fermentation medium and mixing the mixture evenly; then subjecting the fermentation medium inoculated with the strain to ventilation culture, controlling the temperature at 32° C., and fermenting for 36 hours to obtain an Aspergillus niger fermentation product after the fermentation is completed.
[0077] (3) Bran: cornmeal: soybean meal = 7:2:1, add water and mix to form a fermentation medium with a water content of 48%, and cook the fermentation medium at 120° C. for 25 min and set aside.
[0078] (4) corn steep liquor and Aspergillus niger fermentation product are mixed in a weight ratio of 1:0.6, and enzymolysis is performed at 52° C. for 4 hours to obtain an enzymolyzate; the enzymolyzate is mixed with the sterilized and cooled fermentation medium obtained in step (3) in a weight ratio of 1:2.7, and then inoculated with Lactobacillus acidophilus and Bacillus pumilus, and the mixture is piled and fermented at 36° C. for 65 hours to obtain corn steep liquor fermentation product.
[0079] Among them, in the fermentation product of Aspergillus niger, there are 1594U / g of acidic protease, 1268U / g of neutral protease, 37U / g of cellulase, and 192U / g of phytase;
[0080] Based on the weight of the mixture of the enzymatic hydrolysate and the sterilized and cooled fermentation medium obtained in step (3), 2% of Lactobacillus acidophilus with a viable count of more than 10 billion CFU / mL and 2% of Bacillus pumilus with a viable count of more than 10 billion CFU / mL are inoculated.
[0081] Comparative Example 2
[0082] (1) Bran is mixed with water to form a fermentation medium with a water content of 50%, and the fermentation medium is cooked at 115° C. for 30 min and then set aside.
[0083] (2) Bran: cornmeal: soybean meal = 7:2:1, add water and mix to form a fermentation medium with a water content of 48%. The fermentation medium is cooked at 120° C. for 25 min and then set aside.
[0084] (3) inoculating a strain of Aspergillus oryzae with a spore count of 2 to 3 billion / g into the sterilized and cooled fermentation medium obtained in step (2) at an inoculation amount of 1.2% of the dry material mass of the fermentation medium and mixing the mixture, and then subjecting the fermentation medium inoculated with the strain to ventilation culture, controlling the temperature at 30° C., and fermenting for 72 h to obtain an Aspergillus oryzae fermentation product after the fermentation is completed.
[0085] (4) corn steep liquor and Aspergillus oryzae fermentation product are mixed in a weight ratio of 1:0.6, and enzymolysis is performed at 52° C. for 4 hours to obtain an enzymolyzate; the enzymolyzate is mixed with the sterilized and cooled fermentation medium obtained in step (1) in a weight ratio of 1:2.7, and then inoculated with Lactobacillus acidophilus and Bacillus pumilus, and the mixture is piled and fermented at 36° C. for 65 hours to obtain corn steep liquor fermentation product.
[0086] Among them, in the fermentation product of Aspergillus oryzae, cellulase was 32U / g and phytase was 59U / g;
[0087] Based on the weight of the mixture of the enzymatic hydrolysate and the sterilized and cooled fermentation medium obtained in step (1), 2% of Lactobacillus acidophilus with a viable count of more than 10 billion CFU / mL and 2% of Bacillus pumilus with a viable count of more than 10 billion CFU / mL are inoculated.
[0088] Comparative Example 3
[0089] Compared with Example 2, in step (5), corn steep liquor, Aspergillus niger fermentation product and Aspergillus oryzae fermentation product are directly mixed at a weight ratio of 1:1:1, and then inoculated with Lactobacillus acidophilus and Bacillus pumilus for stacking fermentation. The remaining operations and the amount of bacteria added are consistent with those in Example 2.
[0090] Comparative Example 4
[0091] (1) Bran is mixed with water to form a fermentation medium with a water content of 50%, and the fermentation medium is cooked at 115° C. for 30 min and then set aside.
[0092] (2) Bran: cornmeal: soybean meal = 7:2:1, add water and mix to form a fermentation medium with a water content of 48%. The fermentation medium is cooked at 120° C. for 25 min and then set aside.
[0093] (3) Corn steep liquor, bran fermentation medium and fermentation medium of bran cornmeal and soybean meal powder are mixed in a weight ratio of 1:1:1, and then inoculated with 1.2% Aspergillus niger relative to the dry matter amount of the mixed fermentation medium, 1.2% Aspergillus oryzae relative to the dry matter amount of the mixed fermentation medium, 2% Lactobacillus acidophilus with a viable cell count of more than 10 billion CFU / mL, and 2% Bacillus pumilus with a viable cell count of more than 10 billion CFU / mL, and stacked fermentation is performed to obtain corn steep liquor fermentation product.
[0094] Comparative Example 5
[0095] Compared with Example 2, in step (5), corn steep liquor and Aspergillus oryzae fermentation product are mixed at a weight ratio of 1:0.6, and enzymolysis is performed at 52° C. for 4 hours to obtain an enzymolyzate; the enzymolyzate is mixed with Aspergillus niger fermentation product at a weight ratio of 1:2.7, and then inoculated with Lactobacillus acidophilus and Bacillus pumilus, and the fermentation is piled and fermented at 36° C. for 65 hours to obtain corn steep liquor fermentation product. The remaining operations and the amount of strains added are consistent with those in Example 2.
[0096] Experimental results and analysis
[0097] 1. Detection of free inositol content
[0098] The corn steep liquor fermented products of Examples 1-3 and Comparative Examples 1-5 were used as the test group;
[0099] Corn steep liquor and bran culture medium were mixed at a weight ratio of 1:0.6 and a water content of 70%. The mixture was mixed with a culture medium of bran, cornmeal and soybean meal at a weight ratio of 1:2.5, and then inoculated with Lactobacillus acidophilus and Bacillus pumilus. The fermentation product obtained by stacking fermentation was used as a control group.
[0100] The results are shown in Table 1.
[0101] Table 1 Comparison of spore count and free inositol content in different fermentations
[0102]
[0103] As shown in Table 1, the number of spore-forming bacteria in Examples 1-3 is significantly higher than that in Comparative Examples 1-5 and the control group, and the spore rate in Examples 1-3 is higher, the spores are normal, and the microorganisms grow well, thereby oxidizing more sulfite, reducing the sulfite content, and the free inositol content is high.
[0104] 2. Animal testing
[0105] 180 healthy meat rabbits of similar weight at 30 days old were selected for the test and randomly divided into 9 groups, 20 in each group. The control group was fed with a basic diet, and the test group was fed with 5% corn steep liquor fermentation of Examples 1-3 and Comparative Examples 1-5 on the basis of the basic diet. The pre-test period was 5 days and the formal period was 40 days. After 35 days, 6 healthy meat rabbits of similar weight were selected from each group and transferred to a digestion and metabolism cage. A 5-day digestion and metabolism test was carried out using the full feces collection method. The test was raised in a single cage, fed twice a day, free access to food and drinking water, natural ventilation and light, and regular feces cleaning. The feed intake, mental state, appetite and mortality were recorded every day. The weight of each meat rabbit was weighed before and after the test, and the daily weight gain, daily feed intake and feed-to-weight ratio were calculated. Among them, the basic diet formula is shown in Table 2, and the effects of different fermented feeds on the growth performance of meat rabbits are shown in Table 3.
[0106] Table 2 Basic diet formula
[0107]
[0108] The premix provides per kg of feed: VA 13500IU, VD 1000IU, VE 40mg, VK 1.5mg, VB11.8mg, VB26 mg, VB313.5 mg, VB524 mg, VB60.3 mg, VB 12 0.024mg, Cu 10mg, Fe 60mg, Zn 70mg, Mn16mg, Se 0.1mg, biotin 0.09mg, folic acid 0.3mg.
[0109] 2.1 Effects on the growth performance of meat rabbits
[0110] Table 3 Effects of different fermented feeds on growth performance of meat rabbits
[0111]
[0112] It can be seen from Table 3 that, compared with the control group and comparative examples 1-5, the fermented corn syrup of Examples 1-3 can be applied to animal feed to increase the daily weight gain of meat rabbits, reduce the feed-to-weight ratio, and promote the growth of meat rabbits.
[0113] 2.2 Effects on serum biochemical parameters of rabbits
[0114] After the experiment, 5 mice were randomly selected from each group to collect blood from the ear vein before morning feeding, about 5 mL, and the blood was tilted and allowed to stand until serum was precipitated. The blood was centrifuged at 3000 r / min for 10 min, and the serum was collected and stored at -20°C. The serum biochemical indexes were tested. The results are shown in Table 4.
[0115] Table 4 Effects of different fermented feeds on serum biochemical indices of rabbits
[0116]
[0117] Serum biochemical indicators reflect the physiological metabolism and health level of animals to a certain extent. Among them, changes in total protein and albumin content reflect the anabolism and catabolism of ingested protein in animals. An increase in the total protein content of the body indicates that the body synthesizes more protein than decomposes protein, and has a strong ability to utilize small peptides and amino acids. The higher the total protein content, the more vigorous the metabolism and the better the growth and development of the animal. Urea nitrogen is the final product of protein metabolism in the body. If the serum urea nitrogen content is too high, the animal's kidneys may be damaged. The triglyceride and total cholesterol content can reflect the body's synthesis and metabolism of lipid substances. The function of high-density lipoprotein is to transport cholesterol in the body's tissues to the liver in various ways and remove it from the blood. Low-density lipoprotein transports cholesterol synthesized by the liver to the blood. Cholesterol is an important regulatory molecule in the body. Its excess and deficiency can lead to the occurrence of diseases in the body. Cholesterol can be used as a plasma protein carrier for fat-soluble vitamins and distributed in various parts of the body. It can also be used as a delivery carrier for cellular drugs. High-density lipoprotein can remove excess cholesterol and prevent diseases caused by high cholesterol.
[0118] As can be seen from Table 4, compared with Comparative Examples 1-5 and the control group, the fermented products of Examples 1-3 were applied to animal feed, and the total protein, albumin, total cholesterol, low-density lipoprotein, high-density lipoprotein, and blood calcium contents all increased, while urea nitrogen and triglyceride contents all decreased; for blood phosphorus content, except for Comparative Examples 1, Comparative Example 5, and the control group, compared with Comparative Examples 2-4, the experimental groups of Examples 1-3 still had higher contents.
[0119] The above results show that the application of the corn steep liquor fermentation product in the present application to animal feed can increase the total protein, albumin, total cholesterol, low-density lipoprotein, high-density lipoprotein, blood calcium and blood phosphorus contents, and reduce the urea nitrogen and triglyceride contents.
[0120] 2.3 Effect on slaughter performance
[0121] After the serum biochemical indexes were tested, the rabbits were slaughtered. They were fasted for 12 hours before slaughter. Ten rabbits with a weight close to the average weight of each group were selected from each group, including 5 males and 5 females. The live weight, carcass weight, and visceral organ weight before slaughter were recorded. The results are shown in Table 5.
[0122] Table 5 Effects of different fermented feeds on slaughter performance of rabbits
[0123]
[0124] The dressing rate is a major indicator for measuring the slaughter performance and meat quality of rabbit meat, and the dressing rate is directly related to the nutritional status of the feed. As shown in Table 5, compared with the control group and comparative examples 1-5, the test groups of Examples 1-3 have higher carcass weight, half-eviscerated dressing rate, and full-eviscerated dressing rate. This indicates that the application of the corn steep liquor fermentation product of the present application to animal feed can increase the carcass weight, half-eviscerated dressing rate, and full-eviscerated dressing rate.
Claims
1. A corn steep liquor fermentation product containing free inositol, characterized in that: The following steps are involved: The corn steep liquor is mixed with the fermented product of Aspergillus niger, and enzymolysis is performed to obtain an enzymolyzate; the enzymolyzate is mixed with the fermented product of Aspergillus oryzae, and then inoculated with Lactobacillus acidophilus and Bacillus pumilus to obtain the fermented product of the corn steep liquor through fermentation; The Aspergillus niger fermentation product contains more than 1500 U / g of acidic protease, more than 1200 U / g of neutral protease, more than 35 U / g of cellulase, and more than 187 U / g of phytase; In the Aspergillus oryzae fermentation product, the cellulase is 28U / g or more, and the phytase is 54U / g or more; The free inositol content in the corn steep liquor fermentation product is not less than 1.15%.
2. The corn steep liquor fermentation product containing free inositol according to claim 1, characterized in that: The corn steep liquor is mixed with the fermented product of Aspergillus niger, and the weight ratio of the corn steep liquor to the fermented product of Aspergillus niger is 1:(0.5-0.7).
3. The corn steep liquor fermentation product containing free inositol according to claim 1, characterized in that: The enzymolysate is mixed with Aspergillus oryzae fermentation product, and the weight ratio of the enzymolysate to the Aspergillus oryzae fermentation product is 1:2.5-3.
4. The corn steep liquor fermentation product containing free inositol according to claim 1, characterized in that: Based on the weight of the mixture of the enzymatic hydrolysate and the fermented product of Aspergillus oryzae, 2% of Lactobacillus acidophilus with a viable count of more than 10 billion CFU / mL and 2% of Bacillus pumilus with a viable count of more than 10 billion CFU / mL were inoculated.
5. The corn steep liquor fermentation product containing free inositol according to claim 1, characterized in that: The Aspergillus niger fermented product is obtained by inoculating Aspergillus niger with spore number of 2-3 billion / g into bran fermentation medium, and the inoculation amount of Aspergillus niger is 1%-1.2% of the dry material mass of the bran fermentation medium.
6. The corn steep liquor fermentation product containing free inositol according to claim 1, characterized in that: The Aspergillus oryzae fermented product is obtained by inoculating Aspergillus oryzae with spore count of 2-3 billion / g into a fermentation medium containing bran, cornmeal and soybean meal powder, and the inoculation amount of Aspergillus oryzae is 1%-1.2% of the dry material mass of the fermentation medium.
7. The corn steep liquor fermentation product containing free inositol according to claim 1, characterized in that: The enzymolysis is carried out at a temperature of 50-55°C for 4-4.5 hours; the fermentation is carried out at a temperature of 35-37°C for 60-72 hours.
8. Use of the corn steep liquor fermentation product containing free inositol as claimed in any one of claims 1 to 7 in animal feed.
9. The use according to claim 8, characterized in that: The corn steep liquor fermentation product containing free inositol is used in animal feed to promote the growth of meat rabbits, improve serum biochemical indexes and enhance slaughter performance.
10. The use according to claim 9, characterized in that: The corn steep liquor fermentation product containing free inositol is used in animal feed to improve daily weight gain, reduce feed-to-weight ratio, increase total protein, albumin, total cholesterol, low-density lipoprotein, high-density lipoprotein, blood calcium and blood phosphorus content, reduce urea nitrogen and triglyceride content, and improve carcass weight, half-eviscerated slaughter rate and full-eviscerated slaughter rate.