Corn stalk ferment containing biochemical fulvic acid, preparation method and application thereof

Abstract

The present application relates to the technical field of biological fermentation, and particularly relates to a corn stalk fermentation product containing biochemical fulvic acid, a preparation method and application thereof. The corn stalk fermentation product is prepared by adding Aspergillus oryzae fermentation product, Aspergillus niger fermentation product, Bacillus subtilis, Candida utilis and Bacillus pumilus to saccharified corn stalk, mixing and performing first fermentation to obtain a mixed fermentation product, adding Aspergillus oryzae fermentation product, Aspergillus niger fermentation product, Bacillus subtilis and Bacillus pumilus to the mixed fermentation product again, and performing second fermentation to ensure sufficient fermentation of the corn stalk. The corn stalk fermentation product contains biochemical fulvic acid at a content of more than 15%, and the fermentation product applied to animal feed can improve the production performance of animals.

Description

Technical Field

[0001] This invention relates to the field of bio-fermentation technology, specifically to a corn stalk fermentation product containing biochemical fulvic acid, its preparation method, and its application. Background Technology

[0002] Fulvic acid is an unsaturated organic weak acid containing multiple functional groups. It has high physiological activity, can activate the activity of various enzymes in the body, and promote the metabolism of livestock and poultry. In addition, fulvic acid can convert various macromolecules in feed into small molecule nutrients, increase the permeability of livestock and poultry cell membranes, promote nutrient absorption, improve feed utilization, and improve livestock and poultry production performance, thereby improving the economic benefits of breeding.

[0003] Corn stalks are a type of agricultural waste produced in huge quantities in my country. With low application value, they are currently mostly burned directly as fuel, causing not only environmental pollution but also serious resource waste. Improving the resource utilization rate of corn stalks is a problem that needs to be addressed. Summary of the Invention

[0004] This invention provides a corn stalk fermentation product containing biochemical fulvic acid, its preparation method, and its application.

[0005] The technical solution of the present invention is as follows:

[0006] This invention provides a method for preparing a corn stalk ferment containing biochemical fulvic acid.

[0007] Aspergillus oryzae ferment, Aspergillus niger ferment, Bacillus subtilis, Candida utilis, and Bacillus pumilus were added to the saccharified corn stalks, mixed, and fermented for the first time to obtain a mixed ferment. Aspergillus oryzae ferment, Aspergillus niger ferment, Bacillus subtilis, and Bacillus pumilus were added to the mixed ferment again for a second fermentation.

[0008] In the first fermentation described in this invention, the amount of Aspergillus oryzae ferment broth added is 10%-15% of the weight of the saccharified corn stalks, and the amount of Aspergillus niger ferment broth added is 10%-15% of the weight of the saccharified corn stalks.

[0009] The viable count of Bacillus subtilis is 10-15 billion CFU / mL, the viable count of Candida utilis is 1-1.5 billion CFU / mL, and the viable count of Bacillus pumilus is 10-12 billion CFU / mL.

[0010] In the second fermentation described in this invention, the amount of Aspergillus oryzae ferment broth added is 3%-4% of the weight of the saccharified corn stalks, and the amount of Aspergillus niger ferment broth added is 3%-4% of the weight of the saccharified corn stalks.

[0011] The viable count of Bacillus subtilis is 10-15 billion CFU / mL, and the viable count of Bacillus pumilus is 10-12 billion CFU / mL.

[0012] The first fermentation described in this invention is carried out under the following conditions: the temperature of the mixed fermentation material is above 55°C, and the fermentation lasts for 2-3 days.

[0013] The Aspergillus oryzae fermentation product of the present invention contains more than 1500 U / g of neutral protease activity, more than 1200 U / g of alkaline protease activity, and more than 1 billion Aspergillus oryzae spores / g.

[0014] The Aspergillus niger ferment contains more than 1000 U / g of acidic protease activity, more than 25 U / g of cellulase activity, and more than 1 billion Aspergillus niger spores / g.

[0015] The present invention also provides a corn stalk ferment containing biochemical fulvic acid, which is prepared by the aforementioned method for preparing a corn stalk ferment containing biochemical fulvic acid.

[0016] The fermented corn stalk product of this invention has a biochemical humic acid content of 15% or more.

[0017] The present invention also provides the application of corn stalk fermentation containing biochemical fulvic acid in animal feed.

[0018] The applications described in this invention include the use of the corn stalk fermentation product in animal feed to improve dairy cow production performance and enhance milk quality.

[0019] The application described in this invention also includes the application of the corn stalk fermentation product in animal feed for improving the production performance of fattening sheep.

[0020] Beneficial effects

[0021] This invention utilizes corn stalks to ferment with various microorganisms to prepare a fermented product containing biochemical fulvic acid, which not only improves resource utilization and reduces resource waste and environmental pollution, but also yields animal feed with high added value.

[0022] The present invention pre-treats corn stalks with saccharification, which can increase the polysaccharide concentration in the mixed fermentation product and help increase the fulvic acid content in the fermentation product.

[0023] This invention uses Aspergillus oryzae fermentation product and Aspergillus niger fermentation product to replace the separate addition of strains and fermentation substrate, which can provide sufficient nutrients, enzymes, metabolites and live bacteria for the fermentation process, thereby facilitating the completion of fermentation.

[0024] This invention involves adding Aspergillus oryzae fermentation product, Aspergillus niger fermentation product, and supplementing the microbial strains after the first fermentation to carry out a second fermentation. This avoids the problem of a significant decrease in the number of viable bacteria during the fermentation process due to high temperature, which affects the fermentation process and helps the corn stalks to fully complete the fermentation.

[0025] This invention applies fermented corn stalks containing biochemical fulvic acid to animal feed, which can improve the production performance of dairy cows, enhance milk quality, and improve the production performance of fattening sheep. Detailed Implementation

[0026] The following examples are intended to illustrate the present invention, and not to further limit the invention.

[0027] This invention provides a method for preparing a corn stalk ferment containing biochemical fulvic acid, specifically:

[0028] Aspergillus oryzae ferment, Aspergillus niger ferment, Bacillus subtilis, Candida utilis, and Bacillus pumilus were added to 80 parts of saccharified corn stalks, mixed evenly, and piled up in a pile 8 meters long, 2 meters wide, and 0.9 meters high. The top and sides of the pile were compacted, and the pile was covered with a film and straw mats to keep it warm and moist. The first fermentation was carried out to obtain mixed fermentation products. By using corn stalks to ferment through multiple microorganisms, the resource utilization rate was improved and resource waste and environmental pollution were reduced.

[0029] When the temperature of the mixed fermentation material is above 55℃, ferment for 2-3 days. After the first fermentation, turn the mixed fermentation material over twice. During the second turning, add Aspergillus oryzae fermentation material, Aspergillus niger fermentation material, Bacillus subtilis, and Bacillus pumilus fermentation material to the mixed fermentation material again for a second fermentation.

[0030] When the temperature drops to ambient temperature during the second fermentation, the material begins to loosen, indicating the end of fermentation and the yield of corn stalk fermented product. The obtained corn stalk fermented product is then dried and pulverized, containing a biochemical fulvic acid content of over 15%.

[0031] This invention uses Aspergillus oryzae fermentation product and Aspergillus niger fermentation product to replace the inoculum and soybean meal and wheat bran as auxiliary materials, so as to provide sufficient nutrients, enzyme system, metabolites and live bacteria, thereby facilitating the completion of fermentation.

[0032] Preferably, in the first fermentation, the amount of Aspergillus oryzae ferment broth added is 10%-15% of the weight of the saccharified corn stalks, and the amount of Aspergillus niger ferment broth added is 10%-15% of the weight of the saccharified corn stalks.

[0033] The Aspergillus oryzae ferment is prepared by inoculating Aspergillus oryzae strain into the Aspergillus oryzae fermentation medium at an inoculation amount of 1%-1.2% of the dry weight of the Aspergillus oryzae fermentation medium, fermenting at a fermentation temperature of 30℃-32℃ for 32h-40h, and drying after fermentation. The Aspergillus oryzae fermentation medium is soybean meal or wheat bran.

[0034] The Aspergillus oryzae ferment contains more than 1500 U / g of neutral protease activity, more than 1200 U / g of alkaline protease activity, and more than 1 billion Aspergillus oryzae spores / g.

[0035] The Aspergillus niger ferment is prepared by inoculating Aspergillus niger strain into the Aspergillus niger fermentation medium at an inoculation amount of 1%-1.2% of the dry weight of the Aspergillus niger fermentation medium, fermenting at a temperature of 30℃-32℃ for 32-40 hours, and drying after fermentation. The Aspergillus niger fermentation medium is soybean meal or wheat bran.

[0036] The Aspergillus niger ferment contains more than 1000 U / g of acidic protease activity, more than 25 U / g of cellulase activity, and more than 1 billion Aspergillus niger spores / g.

[0037] Preferably, in the first fermentation, the viable count of Bacillus subtilis is 10-15 billion CFU / mL, the viable count of Candida utilis is 1-1.5 billion CFU / mL, and the viable count of Bacillus pumilus is 10-12 billion CFU / mL.

[0038] Preferably, in the second fermentation, the amount of Aspergillus oryzae ferment broth added is 3%-4% of the weight of the saccharified corn stalks, the amount of Aspergillus niger ferment broth added is 3%-4% of the weight of the saccharified corn stalks, the viable count of Bacillus subtilis is 10-15 billion CFU / mL, and the viable count of Bacillus pumilus is 10-12 billion CFU / mL.

[0039] In the second fermentation, Aspergillus oryzae fermentation product, Aspergillus niger fermentation product, Bacillus subtilis and Bacillus pumilus are added again to avoid the problem of a significant decrease in the number of viable bacteria during the fermentation process due to high temperature, which would affect the fermentation process and help the corn stalks to fully complete the fermentation.

[0040] Preferably, the saccharification of the corn stalks is carried out as follows:

[0041] The air-dried corn stalks were crushed and sieved, 0.1% cellulase was added, and water was added to form a fermentation medium with a moisture content of 58%-60%, which was then saccharified for 24 hours.

[0042] This invention pre-treats corn stalks with saccharification, which can increase the polysaccharide concentration in the mixed fermentation product and help produce fulvic acid during fermentation.

[0043] The present invention also provides an application of a corn stalk ferment containing biochemical fulvic acid in animal feed, including: the application of the corn stalk ferment in animal feed for improving the production performance of dairy cows, improving milk quality, and improving the production performance of fattening sheep.

[0044] The relevant indicators and measurement methods are shown in Table 1:

[0045] Table 1. Detection Indicators and Determination Methods for Fermentation Products

[0046]

[0047] In the following examples, the Aspergillus oryzae fermentation product is an Aspergillus oryzae soybean meal fermentation product, and the Aspergillus niger fermentation product is an Aspergillus niger wheat bran fermentation product. The Aspergillus oryzae soybean meal fermentation product contains at least 1500 U / g of neutral protease activity, at least 1200 U / g of alkaline protease activity, and at least 1 billion Aspergillus oryzae spores / g; the Aspergillus niger wheat bran fermentation product contains at least 1000 U / g of acidic protease activity, at least 25 U / g of cellulase activity, and at least 1 billion Aspergillus niger spores / g.

[0048] Example 1

[0049] (1) Add Aspergillus oryzae ferment, Aspergillus niger ferment, Bacillus subtilis, Candida utilis, and Bacillus pumilus to 80 parts of saccharified corn stalks, mix evenly, and pile up in a pile 8 meters long, 2 meters wide, and 0.9 meters high. Compact the top and sides of the pile, cover with a film and straw mat for heat preservation and moisture retention, and carry out the first fermentation to obtain the mixed ferment. In the first fermentation, the amount of Aspergillus oryzae ferment added is 10% of the weight of saccharified corn stalks, and the amount of Aspergillus niger ferment added is 15% of the weight of saccharified corn stalks; the viable count of Bacillus subtilis is 15 billion CFU / mL, the viable count of Candida utilis is 1.5 billion CFU / mL, and the viable count of Bacillus pumilus is 12 billion CFU / mL.

[0050] (2) When the temperature of the mixed fermentation material is above 55℃, ferment for 2-3 days. After the first fermentation, turn the mixed fermentation material twice. During the second turning, add Aspergillus oryzae fermentation material, Aspergillus niger fermentation material, Bacillus subtilis, and Bacillus pumilus fermentation material to the mixed fermentation material again for a second fermentation. In the second fermentation, the amount of Aspergillus oryzae fermentation material added is 4% of the weight of the saccharified corn stalks, the amount of Aspergillus niger fermentation material added is 4% of the weight of the saccharified corn stalks, the viable count of Bacillus subtilis is 15 billion CFU / mL, and the viable count of Bacillus pumilus is 12 billion CFU / mL.

[0051] (3) When the temperature of the second fermentation drops to the ambient temperature, the material begins to loosen, the fermentation ends, and corn stalk fermentation product is obtained. The obtained corn stalk fermentation product is dried and pulverized, and the biochemical fulvic acid content is found to be 15.7%.

[0052] Example 2

[0053] (1) Aspergillus oryzae ferment, Aspergillus niger ferment, Bacillus subtilis, Candida utilis, and Bacillus pumilus were added to 80 parts of saccharified corn stalks, mixed evenly, and piled up in a pile 8 meters long, 2 meters wide, and 0.9 meters high. The top and sides of the pile were compacted, and the pile was covered with a film and straw mat for heat preservation and moisture retention. The first fermentation was carried out to obtain the mixed ferment. In the first fermentation, the amount of Aspergillus oryzae ferment added was 12.5% ​​of the weight of the saccharified corn stalks, the amount of Aspergillus niger ferment added was 12.5% ​​of the weight of the saccharified corn stalks, the viable count of Bacillus subtilis was 10 billion CFU / mL, the viable count of Candida utilis was 1 billion CFU / mL, and the viable count of Bacillus pumilus was 10 billion CFU / mL.

[0054] (2) When the temperature of the mixed fermentation material is above 55℃, ferment for 2-3 days. After the first fermentation, turn the mixed fermentation material twice. During the second turning, add Aspergillus oryzae fermentation material, Aspergillus niger fermentation material, Bacillus subtilis, and Bacillus pumilus fermentation material to the mixed fermentation material again for a second fermentation. In the second fermentation, the amount of Aspergillus oryzae fermentation material added is 3.5% of the weight of the saccharified corn stalks, the amount of Aspergillus niger fermentation material added is 3.5% of the weight of the saccharified corn stalks, the viable count of Bacillus subtilis is 10 billion CFU / mL, and the viable count of Bacillus pumilus is 10 billion CFU / mL.

[0055] (3) When the temperature of the second fermentation drops to the ambient temperature, the material begins to loosen, the fermentation ends, and corn stalk fermentation product is obtained. The obtained corn stalk fermentation product is dried and pulverized, and the biochemical fulvic acid content is found to be 15.5%.

[0056] Example 3

[0057] (1) Add Aspergillus oryzae ferment, Aspergillus niger ferment, Bacillus subtilis, Candida utilis, and Bacillus pumilus to 80 parts of saccharified corn stalks, mix evenly, and pile up in a pile 8 meters long, 2 meters wide, and 0.9 meters high. Compact the top and sides of the pile, cover with a film and straw mat for heat preservation and moisture retention, and carry out the first fermentation to obtain the mixed ferment. In the first fermentation, the amount of Aspergillus oryzae ferment added is 15% of the weight of saccharified corn stalks, and the amount of Aspergillus niger ferment added is 10% of the weight of saccharified corn stalks; the viable count of Bacillus subtilis is 13.5 billion CFU / mL, the viable count of Candida utilis is 1.3 billion CFU / mL, and the viable count of Bacillus pumilus is 11.5 billion CFU / mL.

[0058] (2) When the temperature of the mixed fermentation material is above 55℃, ferment for 2-3 days. After the first fermentation, turn the mixed fermentation material twice. During the second turning, add Aspergillus oryzae fermentation material, Aspergillus niger fermentation material, Bacillus subtilis, and Bacillus pumilus fermentation material to the mixed fermentation material again for a second fermentation. In the second fermentation, the amount of Aspergillus oryzae fermentation material added is 3% of the weight of the saccharified corn stalks, the amount of Aspergillus niger fermentation material added is 3% of the weight of the saccharified corn stalks, the viable count of Bacillus subtilis is 13 billion CFU / mL, and the viable count of Bacillus pumilus is 11 billion CFU / mL.

[0059] (3) When the temperature of the second fermentation drops to the ambient temperature, the material begins to loosen, the fermentation ends, and corn stalk fermentation product is obtained. The obtained corn stalk fermentation product is dried and pulverized, and the biochemical fulvic acid content is found to be 15.2%.

[0060] Comparative Example 1

[0061] Compared to Example 2, soybean meal and Aspergillus oryzae inoculum were added instead of the Aspergillus oryzae fermentation product during both fermentations. In the first fermentation, the amount of soybean meal added was 12.5% ​​of the weight of the saccharified corn stalks, and the viable count of Aspergillus oryzae was 2 billion CFU / g. In the second fermentation, the amount of soybean meal added was 3.5% of the weight of the saccharified corn stalks, and the viable count of Aspergillus oryzae was 2 billion CFU / g. The remaining operations were the same as in Example 2, including the addition of the same fermentation product and amount, the same inoculum and amount, and the same process and fermentation conditions. The obtained corn stalk fermentation product contained 13.8% biochemical fulvic acid.

[0062] Comparative Example 2

[0063] Compared to Example 2, in both fermentations, wheat bran and Aspergillus niger were added instead of the Aspergillus niger fermenting material. In the first fermentation, the amount of wheat bran added was 12.5% ​​of the weight of the saccharified corn stalks, and the viable count of Aspergillus niger was 2 billion CFU / g. In the second fermentation, the amount of wheat bran added was 3.5% of the weight of the saccharified corn stalks, and the viable count of Aspergillus niger was 2 billion CFU / g. The remaining operations were the same as in Example 2, including the addition of the same fermenting material and amount, the same strain and amount of bacteria, and the same process and fermentation conditions. The obtained corn stalk fermenting material contained 13.4% biochemical fulvic acid.

[0064] Comparative Example 3

[0065] Compared to Example 2, in both fermentations, soybean meal and *Aspergillus oryzae* inoculum were added instead of the *Aspergillus oryzae* fermented product, and wheat bran and *Aspergillus niger* inoculum were added instead of the *Aspergillus niger* fermented product. Specifically, in the first fermentation, the amount of soybean meal added was 12.5% ​​of the weight of the saccharified corn stalks, the viable count of *Aspergillus oryzae* was 3 billion CFU / g, the amount of wheat bran added was 12.5% ​​of the weight of the saccharified corn stalks, and the viable count of *Aspergillus niger* was 3 billion CFU / g. In the second fermentation, the amount of soybean meal added was 3.5% of the weight of the saccharified corn stalks, the viable count of *Aspergillus oryzae* was 3 billion CFU / g, the amount of wheat bran added was 3.5% of the weight of the saccharified corn stalks, and the viable count of *Aspergillus niger* was 3 billion CFU / g. The remaining operations were the same as in Example 2, using the same inoculum and amount, and employing the same process and fermentation conditions. The obtained corn stalk fermented product contained 13.2% biochemical fulvic acid.

[0066] Comparative Example 4

[0067] Compared to Example 2, unsaccharified, air-dried corn stalks were used for fermentation. All other operations were the same as in Example 2, including the addition of the same fermenting material and amount, the same microbial strain and amount, and the same process and fermentation conditions. Testing revealed that the obtained corn stalk fermentation product contained 11.8% biochemical fulvic acid.

[0068] Comparative Example 5

[0069] Compared to Example 2, during the second fermentation, no Aspergillus oryzae fermentation product, Aspergillus niger fermentation product, Bacillus subtilis, or Bacillus pumilus fermentation product were added to the mixed fermentation product again. The remaining operations were the same as in Example 2, including the addition of the same fermentation products and amounts, the same bacterial strains and amounts, and the same process and fermentation conditions. Testing revealed that the obtained corn straw fermentation product contained 11.3% biochemical fulvic acid.

[0070] Application of fermented corn stalks containing biochemical fulvic acid in animal feed

[0071] (1) Impact on dairy cow production performance and milk quality

[0072] Twenty-seven lactating dairy cows weighing 500±30 kg were selected for the experiment and randomly divided into nine groups based on similarity in weight, milk yield, and lactation days, with three replicates per group and one cow per replicate. Cows in experimental groups 1-9 were fed a basal diet supplemented with 6% of the fermented corn straw prepared in Examples 1-3 and Comparative Examples 1-5, respectively. The control group was fed only the basal diet. The composition of the animal feed for lactating dairy cows in the experimental and control groups is shown in Table 2.

[0073] Fifteen days before the experiment, the experimental cattle were uniformly dewormed, cleaned, and their pens were disinfected. The experiment lasted for 60 days. During the experiment, the cattle had free access to feed and were fed at 8:30 and 16:00 every day. The amount of feed was 2% of the weight of the dairy cows, and all were housed in individual pens.

[0074] Table 2. Animal feed composition for lactating dairy cows

[0075]

[0076] Note: Each kilogram of premixed feed contains the following additives: Vitamin A 200 IU, Vitamin D 280 IU, Vitamin E 100 IU, Manganese 80 mg, Copper 80 mg, Iron 20 mg, Zinc 70 mg, Selenium 0.25 mg, and Iodine 1.2 mg.

[0077] Indicator Measurement and Methods

[0078] The method for determining dry matter intake is as follows: daily, the amount of feed given and the amount of leftover feed for each group of lactating dairy cows are measured, and the dry matter intake for each group of lactating dairy cows is calculated based on the dry matter percentage. The specific calculation formula is as follows:

[0079] Dry matter intake = (feed amount - leftover amount) × dry matter percentage.

[0080] The method for measuring milk production is to record the daily milk production of dairy cows from the milking meter.

[0081] The milk sample testing indicators were milk fat percentage, milk protein percentage, and lactose percentage in each group of milk samples. A 4% corrected milk yield was also calculated using the following formula:

[0082] 4% corrected milk yield = milk yield × (0.4 + 15 × milk fat percentage).

[0083] The experimental results are shown in Table 3.

[0084] Table 3. Effects on dairy cow production performance and milk quality

[0085]

[0086] As shown in Table 3, in terms of dairy cow production performance, the milk yield and 4% corrected milk yield of dairy cows in experimental groups 1-8 were higher than those in the control group, indicating that the corn straw fermented product prepared by the method of this application, when added to the basal diet, can improve the production performance of dairy cows. Except for the milk yield of dairy cows in experimental group 4, which was slightly higher than that in experimental groups 1-3, the milk yield of experimental groups 1-3 was higher than that in experimental groups 5-8; the 4% corrected milk yield of experimental groups 1-3 was higher than that in experimental groups 4-8, indicating that the corn straw fermented product prepared in Examples 1-3 of this application helps to improve the production performance of dairy cows.

[0087] Regarding milk quality, the milk fat percentage, milk protein percentage, and lactose percentage of dairy cows in experimental groups 1-8 were all higher than those in the control group, indicating that the corn straw fermented product prepared by the method of this application, when added to the basal diet, can improve the milk quality of dairy cows. The milk fat percentage of dairy cows in experimental groups 1-3 was higher than that in experimental groups 4-8. Except for experimental group 4, where the milk protein percentage was slightly higher than that in experimental groups 1-3, the milk protein percentage of experimental groups 1-3 was higher than that in experimental groups 5-8. Except for experimental group 6, where the lactose percentage was slightly higher than that in experimental groups 2 and 3, the lactose percentage of other groups was lower than that in experimental groups 1-3. In summary, the corn straw fermented product prepared in Examples 1-3 of this application helps to improve the milk quality of dairy cows.

[0088] (2) Impact on the production performance of fattening sheep

[0089] One hundred and eighty fattening sheep of good condition, similar weight, and no disease were selected for the experiment and randomly divided into nine groups of 20 sheep each. The initial weight of the sheep in each group did not differ significantly. The sheep in the nine groups were housed in the same sheepfold and managed uniformly. They were fed twice a day, morning and evening, and had free access to feed and water. The experiment lasted for 90 days. The sheepfold and equipment were cleaned and disinfected regularly.

[0090] The fattening sheep in experimental groups 1-9 were fed animal feed with 5% of the corn straw fermentation products prepared in Examples 1-3 and Comparative Examples 1-5 added to their basal diet, while the control group was fed only the basal diet. The composition of the animal feed for the fattening sheep in the experimental and control groups is shown in Table 4, and the experimental results are shown in Table 5.

[0091] Table 4. Animal feed composition for fattening sheep

[0092]

[0093] Note: Each kilogram of premix contains 200,000 IU of vitamin A, 500 IU of vitamin E, 350,000 IU of vitamin D, 500 mg of nicotinamide, 1.5 g of iron, 1.5 g of zinc, 1 g of copper, 500 mg of manganese, and 5 mg of selenium.

[0094] Table 5 Production Performance of Fattening Sheep

[0095]

[0096] Table 5 shows that the average daily weight gain and average weight gain per sheep in experimental groups 1-8 were higher than those in the control group, indicating that the corn stalk fermented product prepared by the method of this application, when added to the basal diet, has a growth-promoting effect on fattening sheep. The feed intake of fattening sheep in experimental groups 1-3 was lower than that in experimental groups 4-8. Except for experimental group 4, where the difference in average daily weight gain and average weight gain per sheep was relatively small compared to experimental groups 1-3, the average daily weight gain and average weight gain per sheep in the other experimental groups were lower than those in experimental groups 1-3. In summary, the corn stalk fermented product prepared in Examples 1-3 of this application helps promote the growth of fattening sheep and improve their production performance.

Claims

1. A method for preparing a corn stalk fermentation product containing biochemical fulvic acid, characterized in that, The dried corn stalks are crushed and sieved, cellulase is added, and water is added to form a fermentation medium with a moisture content of 58%-60%, which is then saccharified. Aspergillus oryzae ferment, Aspergillus niger ferment, Bacillus subtilis, Candida utilis, and Bacillus pumilus are added to the saccharified corn stalks, mixed, and fermented for the first time to obtain a mixed ferment. Aspergillus oryzae ferment, Aspergillus niger ferment, Bacillus subtilis, and Bacillus pumilus are then added to the mixed ferment again for a second fermentation. The Aspergillus oryzae ferment contains more than 1500 U / g of neutral protease activity, more than 1200 U / g of alkaline protease activity, and more than 1 billion Aspergillus oryzae spores / g; the Aspergillus niger ferment contains more than 1000 U / g of acidic protease activity, more than 25 U / g of cellulase activity, and more than 1 billion Aspergillus niger spores / g. In the first fermentation, the amount of Aspergillus oryzae ferment broth added is 10%-15% of the weight of the saccharified corn stalks, the amount of Aspergillus niger ferment broth added is 10%-15% of the weight of the saccharified corn stalks; the viable count of Bacillus subtilis is 10-15 billion CFU / mL, the viable count of Candida utilis is 1-1.5 billion CFU / mL, and the viable count of Bacillus pumilus is 10-12 billion CFU / mL. In the second fermentation, the amount of Aspergillus oryzae ferment broth added is 3%-4% of the weight of the saccharified corn stalks, and the amount of Aspergillus niger ferment broth added is 3%-4% of the weight of the saccharified corn stalks; the viable count of Bacillus subtilis is 10-15 billion CFU / mL, and the viable count of Bacillus pumilus is 10-12 billion CFU / mL.

2. The method for preparing a corn straw fermentation product containing biochemical fulvic acid according to claim 1, characterized in that, The first fermentation is carried out under the following conditions: the temperature of the mixed fermentation material is above 55℃, and the fermentation lasts for 2-3 days.

3. A fermented corn stalk product containing biochemical fulvic acid, characterized in that, It is prepared by a method for preparing corn straw ferment containing biochemical fulvic acid as described in claim 1 or 2.

4. The corn stalk fermentation product containing biochemical fulvic acid according to claim 3, characterized in that, The fermented corn stalks contain more than 15% biochemical humic acid.

5. The application of a corn stalk ferment containing biochemical fulvic acid as described in claim 3 or 4 in animal feed.

6. The application according to claim 5, characterized in that, This includes the application of the corn stalk fermentation product in animal feed to improve dairy cow production performance and enhance milk quality.

7. The application according to claim 5, characterized in that, It also includes the application of the corn stalk fermentation product in animal feed for improving the production performance of fattening sheep.

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