A fermentation process and application of wheat germ

Abstract

This invention discloses a fermentation process and application of wheat germ, belonging to the field of feed additive technology. The fermentation process includes the following steps: mixing Bacillus coagulans powder (accession number CGMCC No. 1.17145), Lactobacillus salivarius powder (accession number CCTCC NO: M 2022848), and steam-sterilized and cooled wheat germ; performing solid-state fermentation in a sealed environment; and then sterilizing with ozone after fermentation to obtain fermented wheat germ. This invention produces highly nutritious fermented wheat germ through simple steps. This fermented wheat germ can be used as a feed additive for laying hens, improving their production performance.

Description

Technical Field

[0001] This invention belongs to the field of feed additive technology, specifically relating to a fermentation process and application of wheat germ. Background Technology

[0002] Wheat germ is one of the organs involved in wheat germination and growth, and it is the most nutritious part of wheat. It is high in crude protein and rich in various vitamins and trace elements, making it a high-quality protein feed resource. Currently, existing wheat germ fermentation methods mainly fall into two categories: one involves co-fermenting wheat germ with yeast, but this method often results in wheat germ with a limited range of nutrients; the other involves co-fermenting wheat germ with yeast and Bacteroides fragilis first, followed by the addition of Bifidobacterium for anaerobic fermentation. While this method yields better fermentation results, the process is complex. Summary of the Invention

[0003] To address the problems existing in the prior art, this invention provides a fermentation process and application for wheat germ. By selecting highly stress-resistant Bacillus coagulans and Lactobacillus salivarius to co-ferment with wheat germ in a solid-state process, the nutritional value of wheat germ is preserved to the greatest extent. Furthermore, the fermentation process also produces various easily digestible and absorbable nutrients such as amino acids, glutathione, enzymes, and yeast cell walls. As a feed additive, this process can improve the production performance of laying hens, demonstrating high practical value and promising prospects for widespread application.

[0004] To achieve the above objectives, the present invention provides the following technical solution:

[0005] One of the technical solutions of this invention is to provide a fermentation process for wheat germ, comprising the following steps:

[0006] Bacillus coagulans powder, Lactobacillus salivarius powder and steam-sterilized and cooled wheat germ are mixed and fermented in a sealed environment. After fermentation, ozone sterilization is performed to obtain fermented wheat germ.

[0007] The Bacillus coagulans is deposited at the China General Microbiological Culture Collection Center, with accession number CGMCC No. 1.17145;

[0008] The Lactobacillus salivarius is deposited at the China Center for Type Culture Collection, accession number: CCTCC NO:M2022848.

[0009] This invention utilizes specific Bacillus coagulans and Lactobacillus salivarius as fermentation strains and employs solid-state fermentation to fully convert the nutrients in wheat germ into easily absorbed amino acids, glutathione, and enzymes. Simultaneously, the Bacillus coagulans used in fermentation is sterilized with ozone, transforming into highly nutritious yeast cell walls. The purpose of ozone sterilization in this invention is to kill the fermentation strains without destroying the nutrients obtained during fermentation.

[0010] Preferably, the activity of the Bacillus coagulans powder is 1.0–10.0 × 10⁻⁶. 8 CFU / g; the activity of the Lactobacillus salivarius powder is 1.0–10.0 × 10⁻⁶ CFU / g. 8 CFU / g; the mass ratio of Bacillus coagulans powder, Lactobacillus salivarius powder and wheat germ is 1:1:14-15.

[0011] Preferably, the steam sterilization temperature is 120–125°C and the time is 3–6 minutes.

[0012] Preferably, wheat germ is steam-sterilized and then cooled to 30-40°C before being mixed with the Bacillus coagulans and Lactobacillus salivarius.

[0013] Preferably, the solid-state fermentation temperature is 30–40°C, the relative humidity is 50±3%, and the time is 40–48 hours.

[0014] Preferably, the ozone concentration during ozone sterilization is 15–20 mg / m³. 3 .

[0015] The second technical solution of the present invention is to provide a fermented wheat germ obtained according to the above-mentioned fermentation process of wheat germ.

[0016] The third technical solution of the present invention provides an application of the above-mentioned fermented wheat germ in a feed additive for laying hens.

[0017] The beneficial technical effects of the present invention are as follows:

[0018] This invention selects specific highly resistant Bacillus coagulans (accession number CGMCC No. 1.17145) and Lactobacillus salivarius (accession number CCTCC NO: M 2022848) to co-ferment sterilized wheat germ in a solid state, thereby obtaining fermented wheat germ with high nutritional value.

[0019] When the fermented wheat germ prepared by this invention is used as a feed additive for laying hens, it can significantly improve the egg production rate and egg quality.

[0020] The preparation method provided by this invention is simple in steps and has high practical value and promising prospects for widespread application. Detailed Implementation

[0021] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention. It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the present invention.

[0022] Furthermore, regarding the numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Any stated value or intermediate value within a stated range, as well as each smaller range between any other stated value or intermediate value within said range, are also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0023] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar to or equivalent to those described herein may be used in the implementation or testing of this invention.

[0024] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0025] The Bacillus coagulans used in this invention (accession number: CGMCC No. 1.17145) is an existing strain, purchased from the China General Microbiological Culture Collection Center;

[0026] The *Lactobacillus salivarius* (accession number: CCTCC NO: M 2022848) used in this invention is an existing strain, purchased from the China Center for Type Culture Collection.

[0027] The preparation process of Bacillus coagulans powder and Lactobacillus salivarius powder used in the embodiments and comparative examples of this invention is as follows:

[0028] Bacillus coagulans (CGMCC No. 1.17145, depository: China General Microbiological Culture Collection Center, address: No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing, China) was inoculated into 250 mL Erlenmeyer flasks containing 100 mL of MRS medium and incubated at 36 ± 1 °C for 24 h. The inoculum was then transferred to three 1000 mL Erlenmeyer flasks containing 500 mL of MRS medium and incubated at 36 ± 1 °C for 24 h. Finally, the inoculum was transferred to a 40 L fermenter and incubated for 48 h (36 ± 1 °C). The inoculum was then collected by centrifugation, freeze-dried, and the resulting Bacillus coagulans powder (activity measured to be 1.2 × 10⁻⁶) was obtained. 8 CFU / g).

[0029] Lactobacillus salivarius (accession number: CCTCC NO: M 2022848, depository institution: China Center for Type Culture Collection, Wuhan University, Wuhan, China) was inoculated into 250 mL Erlenmeyer flasks containing 100 mL of MRS medium and incubated at 36 ± 1 °C for 24 h. The inoculum was then transferred to three 1000 mL Erlenmeyer flasks containing 500 mL of MRS medium and incubated at 36 ± 1 °C for 24 h. Finally, the inoculum was transferred to a 40 L fermenter and incubated for 48 h (at 36 ± 1 °C). The bacterial sludge was then collected by centrifugation, freeze-dried, and the resulting Lactobacillus salivarius powder (activity measured to be 2.0 × 10⁻⁶) was obtained. 8 CFU / g).

[0030] The above are the preparation methods for MRS culture medium:

[0031]

[0032] Add the above ingredients to 1000mL of distilled water, heat to dissolve, adjust the pH to 6.2, dispense, and autoclave at 121℃ for 15-20 minutes.

[0033] Example 1

[0034] Fermented wheat germ processing technology:

[0035] (1) Purchase high-quality, fresh wheat germ (moisture content 17 wt.%) produced on the same day, screen and remove impurities, then sterilize with steam at 120℃ for 5 min, cool to 30-40℃, mix with Bacillus coagulans powder and Lactobacillus salivarius powder, and seal for solid-state fermentation at 30-40℃ and 50±3% relative humidity for 48 h. After fermentation, ozone is introduced using an ozone generator to maintain an ozone concentration of 15-20 mg / m³. 3 The process takes 40 minutes. After ozone sterilization, the fermentation device is opened to ensure complete ozone decomposition. The solid fermentation product is then placed into a molding machine, extruded into shape, and sent to the drying area. After pulverization, it is passed through a 50-mesh sieve and packaged using an automatic vacuum packaging machine. The packaging bags used are made of high oxygen barrier material (oxygen permeability ≤12cm). 3 / m 3 / Day), packaging specifications are 25kg±0.1kg / bag;

[0036] Inoculate every 880 kg of wheat germ with Bacillus coagulans powder (activity 1.2 × 10⁻⁶). 8 60 kg of Lactobacillus salivarius powder (activity 2.0 × 10⁻⁶ CFU / g) 8 (CFU / g) 60kg.

[0037] Comparative Example 1

[0038] Fermented wheat germ processing technology:

[0039] Compared with Example 1, the only difference is that each 880 kg of wheat germ is inoculated with commercially available aroma-producing yeast powder (activity 2.8 × 10⁻⁶). 8 25.7 kg of Lactobacillus plantarum powder (CFU / g) and commercially available Lactobacillus plantarum powder (activity 3.0×10⁻⁶) 8 (CFU / g) 40kg.

[0040] Comparative Example 2

[0041] Fermented wheat germ processing technology:

[0042] Compared with Example 1, the only difference is that each 880 kg of wheat germ is inoculated with Bacillus coagulans powder (activity 1.2 × 10⁻⁶). 8 60 kg of Lactobacillus plantarum powder (activity 3.0 × 10⁻⁶ CFU / g) 8 (CFU / g) 40kg.

[0043] Comparative Example 3

[0044] Fermented wheat germ processing technology:

[0045] Compared with Example 1, the only difference is that each 880 kg of wheat germ is inoculated with commercially available aroma-producing yeast powder (activity 2.8 × 10⁻⁶). 8 25.7 kg of Lactobacillus salivarius powder (activity 2.0 × 10⁻⁶) CFU / g 8 (CFU / g) 60kg.

[0046] Fermented wheat germ prepared in Example 1 and Comparative Examples 1-3 was used as a feed additive for laying hens. 140 laying hens of similar weight and in the laying period from the same batch were selected and divided into 7 groups of 20 each. Each group was fed a basal diet (the composition and nutritional levels of the basal diet are shown in Table 1), a diet supplemented with 5% fermented wheat germ from Example 1 (replacing 2.5% corn and 2.5% soybean meal with 5% fermented wheat germ), a diet supplemented with 10% fermented wheat germ from Example 1 (replacing 5% corn and 5% soybean meal with 10% fermented wheat germ), and a diet supplemented with 20% fermented wheat germ from Example 1. The following feeds were prepared: one with fermented wheat germ (using 20% ​​fermented wheat germ to replace 10% corn and 10% soybean meal), another with fermented wheat germ (using 10% fermented wheat germ to replace 5% corn and 5% soybean meal), another with fermented wheat germ (using 10% fermented wheat germ to replace 5% corn and 5% soybean meal), and yet another with fermented wheat germ (using 10% fermented wheat germ to replace 5% corn and 5% soybean meal).

[0047] All groups had free access to feed and water, and were fed twice a day (8:00 AM and 4:00 PM). Following the farm's standard management practices for chicken houses, daily cleaning and disinfection of manure were carried out. Each group had 5 cages, with 4 chickens per cage, and the chickens were fed for a total of 5 weeks. Egg production was recorded and the egg production rate was calculated on days 7, 14, 21, 28, and 35 of the feeding period. The results are shown in Table 2. Simultaneously, the average weight of eggs laid on day 35 (e.g., weight of eggs on day 35 / number of eggs) was calculated, and the results are shown in Table 3.

[0048] The formula for calculating egg production rate is as follows:

[0049] Egg production rate (%) = Total number of eggs produced from the start of feeding to day N ÷ N ÷ 20 × 100%.

[0050] Table 1. Composition and Nutritional Levels of Basal Diets

[0051] raw material content / % Nutritional level content corn 64 Metabolizable energy (kcal / kg) 2780.55 soybean meal 24.5 Crude protein / % 16.64 soybean oil 0.5 calcium / % 3.57 stone powder 8 Total phosphorus / % 0.5 premix 3 Available phosphorus / % 0.32 Lysine / % 0.84 Methionine / % 0.36 Methionine + Cystine / % 0.56 Threonine / % 0.62 Tryptophan / % 0.18 total 100

[0052] Table 1 shows that each kilogram of premixed feed provides the following: Vitamin A 267,000 IU; Vitamin D 360,000 IU; Vitamin E 600 IU; Vitamin K 350 mg; Vitamin B1 63.3 mg; Vitamin B2 200 mg; Vitamin B6 100 mg; Vitamin B1 20.5 mg; Nicotinamide 833 mg; D-calcium pantothenate 433 mg; Folic acid 20 mg; Choline chloride 9.4 g; D-biotin 5 mg; Phytase 2000 FTU; Cu 0.24 g; Fe 2.7 g; Zn 2 g; Mn 2 g; Se 5 mg; I 16.5 mg.

[0053] Table 2. Calculation results of egg production rate for each group (%)

[0054]

[0055]

[0056] Table 2 shows that replacing corn and soybean meal in the basal diet with fermented wheat germ as a feed additive improved the egg production rate of laying hens. The egg production rate of the basal diet group peaked in week 3 and then began to decline; the 5% addition in Example 1 group and the 10% addition in Comparative Examples 1-3 groups both peaked in week 4 and then began to decline; the egg production rate of Example 1 groups with 10% and 20% addition showed a gradual upward trend from week 1 to week 5. This indicates that the fermented wheat germ prepared in this invention significantly improved the egg production rate of laying hens, and the selected Bacillus coagulans and Lactobacillus salivarius fermentation effects were significantly better than those of conventional yeasts and lactic acid bacteria.

[0057] Table 3. Average weight of eggs in each group on day 35.

[0058] Average weight / g basal diet group 58.20 5% addition amount - Example 1 58.45 10% addition amount - Example 1 58.53 20% addition amount - Example 1 58.72 10% addition amount - Comparative Example 1 58.50 10% addition amount - Comparative Example 2 58.39 10% addition amount - Comparative Example 3 58.47

[0059] Table 3 shows that the average egg weight of the diet group fed with fermented wheat germ was slightly higher than that of the basal diet group, indicating that the fermented wheat germ provided in this application can improve the egg production rate of laying hens while also improving the quality of their eggs.

[0060] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A fermentation process for wheat germ, characterized in that, Includes the following steps: Bacillus coagulans powder, Lactobacillus salivarius powder and steam-sterilized and cooled wheat germ are mixed and fermented in a sealed environment. After fermentation, ozone sterilization is performed to obtain fermented wheat germ. The Bacillus coagulans is deposited at the China General Microbiological Culture Collection Center, with accession number CGMCC No. 1.17145; The Lactobacillus salivarius is deposited at the China Center for Type Culture Collection, accession number: CCTCC NO:M 2022848; The activity of the Bacillus coagulans powder is 1.0-10.0×10 8 CFU / g; the activity of the Lactobacillus salivarius powder is 1.0-10.0×10 8 CFU / g; and the mass ratio of the Bacillus coagulans powder, the Lactobacillus salivarius powder and the wheat germ is 1:1:14-15. The solid-state fermentation is carried out at a temperature of 30-40℃, a relative humidity of 50±3%, and a time of 40-48h.

2. The fermentation process for wheat germ according to claim 1, characterized in that, The steam sterilization temperature is 120~125℃, and the time is 3~6 minutes.

3. The fermentation process for wheat germ according to claim 1, characterized in that, Wheat germ is steam-sterilized and then cooled to 30-40°C before being mixed with Bacillus coagulans and Lactobacillus salivarius.

4. The fermentation process for wheat germ according to claim 1, characterized in that, The ozone concentration during ozone sterilization is 15~20 mg / m³. 3 .

5. Fermented wheat germ prepared by a fermentation process according to any one of claims 1 to 4.

6. The application of the fermented wheat germ as described in claim 5 in the feed additive for laying hens.

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