A method for co-fermentation of bacteria and enzymes to remove anti-nutritional factors from soybean meal

By using a synergistic fermentation method involving bacteria and enzymes, and employing steam explosion and staged fermentation technologies, the problem of low removal rates of anti-nutritional factors in soybean meal was solved, achieving efficient degradation of anti-nutritional factors and enhancement of nutritional value.

CN120642892BActive Publication Date: 2025-12-02WEIFANG XIPU BIOTECHNOLOGY CO LTD
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Patent Information

Application Number
CN202511174016.9
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2025-08-21
Publication Date
2025-12-02
Estimated Expiration
2045-08-21

AI Technical Summary

Technical Problem

Existing technologies have low removal rates of anti-nutritional factors in soybean meal, which affects the utilization efficiency of animal feed, and conventional treatment methods have limited effectiveness.

Method used

The method of synergistic fermentation of bacteria and enzymes is adopted, which includes pre-treated soybean meal mixed with adjuvants and steam explosion treatment, followed by staged fermentation with compound microbial agents and enzymes, utilizing the synergistic effect of multiple microbial strains and enzymes to decompose anti-nutritional factors.

Benefits of technology

It significantly improved the removal rate of anti-nutritional factors, enhanced the nutritional value and feed utilization efficiency of soybean meal, and achieved efficient degradation of anti-nutritional factors.

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Abstract

This invention relates to the field of microbial enzyme fermentation technology, and proposes a method for synergistic microbial enzyme fermentation to remove anti-nutritional factors from soybean meal, comprising the following steps: S1, pretreatment of soybean meal: soybean meal, water, and auxiliary agents are mixed and subjected to steam explosion treatment, wherein the auxiliary agents include citric acid, hydrogen peroxide solution, and polyphenols; S2, microbial enzyme fermentation: the pretreated soybean meal is mixed with molasses and water to obtain raw material, a compound microbial agent and a compound enzyme are added, and fermentation is carried out after stirring evenly; the compound microbial agent includes yeast, Bacillus subtilis, Lactobacillus rhamnosus, and Pediococcus pentosus; the compound enzyme includes acidic protease, pectinase, phytase, glucanase, α-galactosidase, and keratinase; S3, after fermentation, the material is dried to obtain fermented soybean meal. The fermentation method of this invention can achieve a soybean globulin degradation rate of over 79%, increase the acid-soluble protein content to over 26%, significantly reduce the content of anti-nutritional factors, and greatly improve the nutritional value.
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