A method for preparing high-protein feedstock by solid-state fermentation

By using solid-state fermentation technology with compound microbial agents, the problem of anti-nutritional factors in palm meal and monk fruit residue has been solved, improving the nutritional value and bioavailability of feed ingredients, realizing the high-value utilization of agricultural by-products, and reducing costs.

CN122229109APending Publication Date: 2026-06-19HUAQIAO UNIVERSITY
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Patent Information

Application Number
CN202610585658.6
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-04-29
Publication Date
2026-06-19

AI Technical Summary

Technical Problem

Existing technologies are unable to effectively degrade anti-nutritional factors in palm meal and monk fruit residue, resulting in low digestibility and absorption rates in animals and insufficient resource utilization, which affects the stability of feed ingredient supply and cost control.

Method used

Solid-state fermentation was carried out using a compound microbial agent consisting of Aspergillus niger DBNHQM02, Saccharomyces cerevisiae SX81, Lactobacillus casei ZZS062-01Lc, and Bacillus subtilis XLJ902. The material-liquid ratio, time, and temperature were optimized to achieve efficient conversion of palm meal and monk fruit residue.

Benefits of technology

It significantly improves the nutritional value of feed ingredients, reduces the content of anti-nutritional factors, improves the digestibility and absorption rate of animals, increases bioavailability, realizes the high-value utilization of agricultural by-products, and reduces raw material costs.

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Abstract

This invention discloses a method for preparing high-protein feed ingredients through solid-state fermentation. A compound microbial agent, prepared by mixing live bacterial solutions of *Aspergillus niger* DBNHQM02, *Saccharomyces cerevisiae* SX81, *Lactobacillus casei* ZZS062-01Lc, and *Bacillus subtilis* XLJ902 in equal mass ratios, is used to ferment palm meal or monk fruit residue in solid-state. The live bacterial content of all four microbial solutions reaches 1*10^4 micrograms per cubic meter. 10 This invention utilizes cfu / mL to perform solid-state fermentation of palm meal or monk fruit residue. By combining targeted selection of high-enzyme-activity compound microbial agents with response surface methodology, this invention significantly enhances the nutritional value of palm meal and monk fruit residue, efficiently converting non-protein nitrogen into high-quality protein, while increasing acid-soluble protein and crude fat content, thereby improving the overall nutritional level of the feed ingredients.
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