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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

Inactive Publication Date: 2004-12-22
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

However, the anti-nutritional factors in it are the same as those in soybeans. Physical, chemical, biological breeding and other methods are used to eliminate them. There are disadvantages such as high cost, residual chemical reagents, or destruction of certain nutritional components, or more anti-nutritional factors. Therefore, it is not well applied

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

A process for removing the anti-nutrition factor from soybean dregs by fermenting method includes providing raw soybean dregs, adding water, inoculating yeast, lactobacillus, Bacillus subtilis, etc, fermenting at 30-55 deg.C, and treating the finished product to obtain the feed of young animals.

Description

technical field [0001] The invention relates to a fermentation method for eliminating anti-nutritional factors in soybean meal, which belongs to the technical field of biological fermentation, and the product is particularly suitable for the breeding industry as healthy and nutritious feed for juvenile animals. Background technique [0002] In the breeding field, the health of young animals is the cornerstone of the success of the farming industry, and disease and feed are two factors for the survival and healthy growth of young animals. Due to the advancement of biotechnology and the improvement of the breeding environment, the impact of diseases has been greatly contained, and the feed factor has become the main contradiction. As young animals have just left their mothers, or have just begun to live independently, their digestive tracts are not yet fully developed, and their digestive capacity is also very limited, so it is difficult to adapt to artificial food that is com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14A23J3/34
Inventor 梁运祥葛向阳王绩胡咏梅陈正军梅余霞李学雄李绍章左剑兵康立新石慧阎淳泰
Owner HUAZHONG AGRI UNIV
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