Process of strengthening deep fermentation of soybean dregs with composite enzyme

Abstract

A technology for intensifying the fermentation depth of bean dregs by use of composite enzyme to obtain a vegetative protein forage includes such steps as sequentially adding the water at 30-45 deg.C, activated composite enzyme, and the Bacillus subtilis, lactic ferment, yeast, or their mixture, stirring, and fermenting at 30-50 deg.C for 48-84 hr until its pH=4.5-5.5.

Description

technical field [0001] The invention relates to a process for enhancing the fermentation depth of soybean meal by adding a compound enzyme, which belongs to the technical field of biological enzymolysis and fermentation. Specifically, the anti-nutritional factors in soybean meal products are completely or basically eliminated through biological enzymolysis and fermentation, so that the protein or amino acid composition is reasonable And nutritionally balanced. Background technique [0002] In the breeding industry, different growth stages of animals have different requirements for feed. Young animals have just started to forage independently, and their digestive tracts are not yet fully developed, and the secretion of various digestive enzymes or quantities is limited, so the intake of food is limited. Very sensitive, especially when the content of anti-nutritional factors in the feed is high, it can significantly affect the health and survival of anima...

AI Technical Summary

Problems solved by technology

When looking for a plant-based feed protein source that is more suitable for long-term development, people focus on soybean meal, because soybean meal is a by-product of soybean oil extraction, with a crude protein content as high as 40% to 50%, and a reasonable protein or amino acid composition. , the cost is much lower than animal protein sources, but soybean meal contains many anti-nutritional factors, which limits its application in the feed of young animals

Although artificially refined soybean protein can be added, the cost is too high, so how to eliminate or reduce the anti-nutritional factors in soybean meal has attracted much attention

Many people have done a lot of work in this regard, such as using physical methods, chemical methods, biological breeding methods, etc. to eliminate or reduce anti-nutritional factors in soybeans or soybean meal. These methods have certain effects, but there are high costs or There are chemical residues or damage to nutrients, etc., so it is not well applied

There are many researches at home and abroad on eliminating or reducing the anti-nutritional factors in soybean meal by solid fermentation method, but due to the limitation of fermentation conditions, it is difficult to aerate or dissipate heat, and the product quality is difficult to control

There are also many reports on enzymatic hydrolysis of soybean protein, but they all use a single protease, which has limited degradation of protein in soybean meal and damage to anti-nutritional factors, and is difficult to be applied in practice.