Method for synergistically fermenting palm meal by bacteria and enzymes

Abstract

The invention belongs to the technical field of feed processing, and discloses a method for synergistically fermenting palm meal by bacteria enzyme, which specifically comprises the following steps: 1) uniformly mixing palm meal, wheat bran and a bacteria enzyme leavening agent to obtain a mixture; 2) adding water into the mixture obtained in the step 1), and performing vacuum sealing; 3) obtaining a fermented palm meal feed; wherein the bacterial enzyme leavening agent in the step 1) consists of bacillus subtilis, saccharomyces cerevisiae, lactobacillus plantarum and acid protease. According to the method, a certain amount of wheat bran is added into the palm meal, and under the action of bacillus subtilis, saccharomyces cerevisiae, lactobacillus plantarum and acid protease, the mycoprotein content of the palm meal is increased, the palatability is improved, and the nutritional value is improved; meanwhile, the nutritional value of the feed is enriched, and the quality of the mixed storage feed is further improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of feed processing, and particularly relates to a method for synergistically fermenting palm kernel meal by using microorganisms and enzymes. BACKGROUND

[0002] In modern animal husbandry, soybean meal, as the main plant protein source, is widely used in animal feed to meet the protein needs of animal growth and development. However, in recent years, due to the fluctuation of global soybean production, changes in trade policy and the tension of market supply and demand, the price of soybean meal has been rising, and there are often situations of supply shortage. This not only increases the production cost of animal husbandry, but also threatens the stable development of the entire industry.

[0003] Therefore, in order to solve the problems of high price and unstable supply of soybean meal, it is necessary to seek high-value utilization of low-value feed raw materials, realize the reduction of soybean meal substitution, and improve the economic benefits of breeding. Palm kernel meal, as a byproduct of palm oil production, is rich in protein and cellulose, and is a potential alternative raw material. However, there are some anti-nutritional factors in palm kernel meal, such as tannin, phytic acid, etc., which can reduce the digestibility of protein and the nutritional value, limiting its application in animal feed. In order to improve the nutritional value of palm kernel meal and enable it to replace part of soybean meal, the commonly used treatment methods at present include physical, chemical and biological treatment technologies. Among them, biological treatment technology, especially synergistic fermentation technology of microorganisms and enzymes, has attracted widespread attention due to its low cost and high efficiency.

[0004] Synergistic fermentation technology of microorganisms and enzymes refers to the use of microorganisms and enzymes to jointly act on the raw materials to improve the nutritional components and digestibility of the raw materials through the fermentation process. The existing synergistic fermentation technology of microorganisms and enzymes still has many deficiencies in the application of palm kernel meal modification: first, the existing fermentation system focuses on the treatment of single raw material, and cannot realize the improvement of protein content and optimization of nutritional composition through the compounding of raw materials; second, the selection of strains and enzyme preparations lacks pertinence, and the combination of enzyme preparations in the existing scheme has limited degradation efficiency of anti-nutritional factors in palm kernel meal and synthesis capacity of microbial protein, making it difficult to simultaneously realize the improvement of palatability and the increase of protein content; third, the optimization of the fermentation system after the compounding of palm kernel meal and auxiliary raw materials is insufficient, and a mature technical scheme has not yet been formed. SUMMARY

[0005] To solve the above technical problems, the present application provides a method for synergistically fermenting palm kernel meal by microorganisms and enzymes. By adding a certain amount of wheat bran to palm kernel meal and then adding Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus plantarum and acid protease, the microbial protein content of palm kernel meal is increased, the palatability is improved, the nutritional value is improved, the nutritional value composition of feed is enriched, and the quality of mixed feed is further improved.

[0006] In order to achieve the above-mentioned purpose, the present application provides a method for synergistically fermenting palm kernel meal by bacteria and enzymes, comprising the following steps: 1) uniformly mixing palm kernel meal, wheat bran and bacteria and enzyme fermenting agent to obtain a mixture; 2) adding water to the mixture obtained in step 1) and vacuum sealing; 3) obtaining fermented palm kernel meal feed; The bacteria and enzyme fermenting agent in step 1) is composed of Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus plantarum and acid protease.

[0007] Further, the ratio of Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus plantarum in the bacteria and enzyme fermenting agent in step 1) is 0.8-1.2:1:0.8-1.2; and the acid protease is added in an amount of 0.4-1%.

[0008] Further, the Bacillus subtilis in the bacteria and enzyme fermenting agent in step 1) is Bacillus subtilis CICC 10071, the Saccharomyces cerevisiae is Saccharomyces cerevisiae CCTCC 2022124, the Lactobacillus plantarum is Lactobacillus plantarum CICC 21790, and the acid protease is acid protease 9025-49-4.

[0009] Further, the mass ratio of the palm kernel meal to the wheat bran in step 1) is 8:1-2.

[0010] Further, the palm kernel meal is air-dried basic palm kernel meal.

[0011] Further, the mass ratio of the palm kernel meal and the wheat bran to the mass of the bacteria and enzyme fermenting agent is 1000:(4.05-4.10).

[0012] Further, the amount of water added in step 2) is 420-680 ml per kg of the mixture, and the water content of the mixture is 30%-40%.

[0013] Further, the temperature of the mixture in the vacuum sealing process in step 2) is 20-38℃, and the fermentation time is 5-7 days.

[0014] The present application also provides a fermentation material prepared by the above method.

[0015] The present application also provides a biological fermentation feed comprising the above fermentation material.

[0016] Compared with the prior art, the present application has the following advantages and technical effects: The application utilizes palm kernel meal and wheat bran to mix fermentation, the palm kernel meal contains tannin, lignin and other anti-nutritional factors, which can be degraded by microbial fermentation to improve the digestibility and release more soluble nutrients. The addition of wheat bran can quickly activate the growth of microorganisms and accelerate fermentation. The wheat bran contains endogenous enzymes such as protease and amylase and amino acids, which can synergistically enzymolysis the stubborn fiber in the palm kernel meal and is beneficial to the synthesis of microbial protein. After the application of the bacterial enzyme fermenting agent, the content of protein, hemicellulose and cellulose in the palm kernel meal can be efficiently degraded. In combination with the protease provided by the wheat bran, more nutritional active ingredients are produced, the palatability of the palm kernel meal is improved, and the macromolecules in the palm kernel meal can be effectively degraded, the conversion of the palm kernel meal is promoted, and the utilization rate of the palm kernel meal is improved.

[0017] The crude protein content in the feed of the application is 17-19%, the crude fat content is 5-7%, the neutral detergent fiber content is 56-63%, the acid detergent fiber is 36-42%, the acid detergent lignin content is 9-11%, and the hemicellulose content is 18-21%. It has good palatability and can be used in the field of livestock breeding. DETAILED DESCRIPTION

[0018] The technical solutions of the application are further described below through examples.

[0019] Unless otherwise defined, the technical terms or scientific terms used in the application shall be understood as the usual meaning understood by those skilled in the art to which the application belongs.

[0020] Based on the examples in the application, all other examples obtained by those of ordinary skill in the art without making creative efforts fall within the scope of protection of the application. The experimental methods not specified in the following examples are usually determined according to national standards. The experimental instruments, equipment and reagents not specified in the following examples are all commercially available raw materials.

[0021] Unless otherwise defined or explained, all professional and scientific terms used in the application have the same meaning as familiar to those skilled in the art. In addition, any method and material similar or equivalent to those described can be applied in the method of the application. It should be noted that the examples in the application and the features in the examples can be combined with each other without conflict.

[0022] Bacillus subtilis CICC 10071, Saccharomyces cerevisiae CCTCC 2022124, Lactobacillus plantarum CICC 21790 and acid protease 9025-49-4 are all commercially available products.

[0023] Example 1 Preparation of the mixture: The palm meal (air-dried base) is mixed with wheat bran at a mass ratio of 8:2 to obtain a first mixture; The palm meal (air-dried base) is mixed with wheat bran at a mass ratio of 8:2, and then a fungal enzyme fermenting agent is added at a mass ratio of 1000:4.07 to obtain a second mixture; The palm meal (air-dried base) is mixed with wheat bran at a mass ratio of 8:2 to obtain a first mixture; The palm meal (air-dried base) is mixed with wheat bran at a mass ratio of 8:2, and then a fungal enzyme fermenting agent is added at a mass ratio of 1000:4.07 to obtain a second mixture; The palm meal (air-dried base) is mixed with wheat bran at a mass ratio of 8:2 to obtain a first mixture; The palm meal (air-dried base) is mixed with wheat bran at a mass ratio of 8:2, and then a fungal enzyme fermenting agent is added at a mass ratio of 1000:4.07 to obtain a second mixture; The fermentation agent is a mixture of Bacillus subtilis CICC 10071, Saccharomyces cerevisiae CCTCC 2022124 and Lactobacillus plantarum CICC 21790 at a mass ratio of 1:1:1; and the acid protease is added at an amount of 0.7%.

[0024] The raw materials and the addition of the fungal enzyme of the first to sixth mixtures are shown in Table 1. Table 1 Raw materials and addition of the fungal enzyme of the first to sixth mixtures

[0025] Example 2 Fermentation treatment: The first mixture, the second mixture, the third mixture, the fourth mixture, the fifth mixture and the sixth mixture obtained in step one are respectively added with water to adjust the water content to 30%, and then the mixtures are respectively placed in fermentation bags and vacuum sealed. The temperature is maintained at 20-38℃, and the fermentation is performed for 6 days to obtain fermented feed. After fermentation, the first mixture, the second mixture, the third mixture, the fourth mixture, the fifth mixture and the sixth mixture are respectively named as PB feed, PBF feed, 100P feed, 100PF feed, 100B feed and 100BF feed.

[0026] Example 3 Result determination: The crude protein, neutral detergent fiber, acid detergent fiber, acid detergent lignin and hemicellulose of the PB feed, the PBF feed, the 100P feed, the 100PF feed, the 100B feed and the 100BF feed are determined. The test results are shown in Table 1.

[0027] Table 2 Performance test results of each feed prepared in Example 2 (dry matter basis)

[0028] The test results are analyzed as follows: Without adding the microbial enzyme fermenting agent, the crude protein content of the 100P group was 14.36%, and the crude protein content of the PB group was 15.43%, which was significantly improved by 7.45% compared with the 100P group (P<0.05).

[0029] Without adding the microbial enzyme fermenting agent, the crude fat content of the 100P group was 6.59%, and the crude fat content of the PB group was 6.87%, which was significantly improved by 4.25% compared with the 100P group (P<0.05).

[0030] Without adding the microbial enzyme fermenting agent, the neutral detergent fiber content of the 100P group was 65.34%, and the neutral detergent fiber content of the PB group was 59.95%, which was significantly reduced by 8.25% compared with the 100P group (P<0.05).

[0031] Without adding the microbial enzyme fermenting agent, the acid detergent fiber content of the 100P group was 47.21%, and the acid detergent fiber content of the PB group was 38.68%, which was significantly reduced by 18.07% compared with the 100P group (P<0.05).

[0032] Without adding the microbial enzyme fermenting agent, the acid detergent lignin content of the 100P group was 11.36%, and the acid detergent lignin content of the PB group was 12.37%, which was significantly reduced by 8.89% compared with the 100P group (P<0.05).

[0033] Without adding the microbial enzyme fermenting agent, the hemicellulose content of the 100P group was 18.13%, and the hemicellulose content of the PB group was 21.27%, which was significantly improved by 17.32% compared with the 100P group (P<0.05).

[0034] Without adding the microbial enzyme fermenting agent, by comparing the fermentation of palm kernel meal and wheat bran, the fiber structure of wheat bran is loose, and the addition of wheat bran can improve the physical structure of the fermentation substrate and optimize the fermentation environment. At the same time, the carbon and nitrogen sources in the wheat bran can be utilized by microorganisms to synthesize microbial proteins, and the fibers in the palm kernel meal are degraded into soluble polysaccharides, and the palm kernel meal and wheat bran together increase the crude protein content and the content of soluble carbohydrates in the fermentation product, and reduce the proportion of anti-nutritional factors. In addition, wheat bran contains protease and other enzymes, which significantly reduces the content of lignin and hemicellulose and other anti-nutritional factors in the feed.

[0035] The crude protein content of the 100PF group was 17.58%, and the crude protein content of the PBF group was 19.07%, which was significantly increased by 8.48% compared with the 100PF group (P<0.05).

[0036] The crude fat content of the 100PF group was 5.83% when the bacterial enzyme starter was added, and the crude fat content of the PBF group was 5.02%, which was significantly reduced by 13.89% compared with the 100PF group (P<0.05).

[0037] The neutral detergent fiber content of the 100PF group was 61.74% when the bacterial enzyme starter was added, and the neutral detergent fiber content of the PBF group was 57.91%, which was significantly reduced by 6.20% compared with the 100PF group (P<0.05).

[0038] The acid detergent fiber content of the 100PF group was 45.68% when the bacterial enzyme starter was added, and the acid detergent fiber content of the PBF group was 37.38%, which was significantly reduced by 18.17% compared with the 100PF group (P<0.05).

[0039] The acid detergent lignin content of the 100PF group was 11.17% when the bacterial enzyme starter was added, and the acid detergent lignin content of the PBF group was 9.59%, which was significantly reduced by 14.15% compared with the 100PF group (P<0.05).

[0040] The hemicellulose content of the 100PF group was 17.78% when the bacterial enzyme starter was added, and the hemicellulose content of the PBF group was 20.53%, which was significantly increased by 15.47% compared with the 100PF group (P<0.05).

[0041] When the bacterial enzyme starter was added, the comparison showed that by mixing palm kernel meal with wheat bran for fermentation, the suitable environment provided by the nutrients and water from the mixed feed promoted the rapid entry of Bacillus subtilis CICC 10071, Saccharomyces cerevisiae CCTCC 2022124, Lactobacillus plantarum CICC 21790 and acid protease 9025-49-4 into the fermentation mode, significantly increasing the crude protein content. In combination with the large amount of protease provided by the wheat bran, the contents of crude fiber, hemicellulose and lignin were effectively degraded, resulting in higher contents of lactic acid, soluble carbohydrates and reducing sugars.

[0042] Compared with the 1st and 2nd mixed materials, the 3rd and 4th mixed materials, and the 2nd and 4th mixed materials, the bacterial enzyme starter was added, and the soluble protein, soluble carbohydrates and in vitro dry matter digestibility in the 2nd and 4th mixed materials were significantly improved, indicating that the fermentation of palm kernel meal by the bacterial enzyme starter significantly increased the content of nutrients, improved the palatability and digestion and metabolism rate.

[0043] The palm kernel meal and wheat bran are mixed for fermentation to improve the nutritional composition, the quality of the palm kernel meal feed is improved, and the nutritional value composition of the palm kernel meal feed is further optimized by adding the bacterial enzyme fermenting agent, the anti-nutritional factors are better eliminated, and the palatability and the digestion and metabolism rate of the ruminant are more effectively improved.

[0044] In summary, the palm kernel meal and wheat bran are mixed for fermentation to improve the nutritional composition, the quality of the palm kernel meal feed is improved, and the nutritional value composition of the palm kernel meal feed is further optimized by adding the bacterial enzyme fermenting agent, the anti-nutritional factors are better eliminated, and the palatability and the digestion and metabolism rate of the ruminant are more effectively improved.

[0045] Finally, it should be noted that: the above examples are only used to illustrate the technical solutions of the present application rather than limit it, although the present application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that: the technical solutions of the present application can still be modified or replaced by equivalents, and these modifications or equivalent replacements cannot make the modified technical solutions deviate from the spirit and scope of the technical solutions of the present application.

Claims

1. A method of synergistic fermentation of palm expeller by bacteria and enzymes, characterized by, The method comprises the following steps: 1) mixing palm meal, wheat bran and zymase starter evenly to obtain a mixture; 2) adding water to the mixture obtained in step 1) and vacuum sealing; 3) obtaining fermented palm meal feed; The zymase starter in step 1) is composed of Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus plantarum and acid protease.

2. The method of claim 1, wherein, The ratio of Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus plantarum in the zymase starter in step 1) is 0.8-1.2:1:0.8-1.2; the acid protease is added in an amount of 0.4-1%.

3. The method of claim 1, wherein, In the zymase starter in step 1), Bacillus subtilis is Bacillus subtilis CICC 10071, Saccharomyces cerevisiae is Saccharomyces cerevisiae CCTCC 2022124, Lactobacillus plantarum is Lactobacillus plantarum CICC 21790, and acid protease is acid protease 9025-49-4.

4. The method of claim 1, wherein, The mass ratio of palm meal to wheat bran in step 1) is 8:1-2.

5. The method of claim 4, wherein, The palm meal is air-dried basic palm meal.

6. The method of claim 1, wherein, The mass ratio of the sum of the mass of palm meal and wheat bran to the mass of zymase starter is 1000:(4.05-4.10).

7. The method of claim 1, wherein, The amount of water added in step 2) is 420-680 ml per kg of mixture, and the moisture content of the mixture is 30%-40%.

8. The method of claim 1, wherein, The temperature during vacuum sealing of the mixture in step 2) is 20-38℃, and the fermentation time is 5-7 days.

9. A fermentation mash, characterized in that, Prepared by the method of any one of claims 1-8.

10. A bio-fermented feed, characterized by, The fermented material prepared by the method of any one of claims 1-8 or the fermented material of claim 9.

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