Method of eliminating antinutrition fuctor in soya dreg using fermentation method
A technology of soybean meal and fermentation time, which is applied in the field of nutritional feed, health, and fermentation to eliminate anti-nutritional factors in soybean meal, can solve the problems of destroying nutritional components, residues, and multiple anti-nutritional factors, and achieve the improvement of nutritional value and remarkable technical effect Effect
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example 1
[0016] Example 1, the inoculated strains are calculated according to the percentage of the weight of the culture medium containing the strains in the weight of the soybean meal raw material, which are respectively 0.1 to 50% of yeast, 0.1 to 50% of lactobacillus, 0.1 to 50% of Bacillus subtilis, and swamp red pseudo Monas 0.1-50%.
example 2
[0017] Example 2, the microbial strains are selected from one strain or a combination of yeast, lactobacillus, bacillus subtilis, rhodopseudomonas palustris, and become a single strain or two strains or three strains or multiple strains fermentation process The total amount of bacteria inoculated is 1-100% according to the percentage of the weight of the culture medium containing the bacteria in the weight of the soybean meal raw material.
example 3
[0018] Example 3, the weight ratio of soybean meal raw material and feed water is 1: 0.2~1.5; Fermentation time is 45~84 hours.
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