Comprehensive utilization method of corn processing waste resources

Abstract

The invention belongs to the technical field of microbial fermentation, and particularly relates to a comprehensive utilization method of corn processing waste resources, which comprises the following steps: mixing corn steep liquor with calcium hydroxide, phytase and aspergillus oryzae SLY-M-15 leavening, carrying out enzymolysis, carrying out primary fermentation with corn bran, bacillus licheniformis, bacillus subtilis and saccharomyces cerevisiae, and carrying out secondary fermentation with corn bran, bacillus licheniformis, bacillus subtilis and saccharomyces cerevisiae; finally, lactobacillus fermentum and lactobacillus casei are inoculated for secondary fermentation, so that comprehensive utilization of the corn bran and the corn steep liquor is realized, and the contents of phytic acid, sulfite, zearalenone and vomitoxin are reduced; when the obtained third treatment product is applied to animal feed, the metabolism of mycotoxin can be influenced, and the content of zearalenone and vomitoxin can be reduced; further, the average daily gain can be improved, and the material-to-weight ratio is reduced; slaughtering performance can also be improved, for example, carcass weight, semi-eviscerating slaughtering rate and full eviscerating slaughtering rate are improved; the meat quality can be improved, such as the pH value is increased, the steaming loss is reduced, the shearing force is reduced, and the crude fat content is reduced.

Description

Technical Field

[0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a comprehensive utilization method of corn processing waste resources. Background Art

[0002] The main products of corn deep processing are corn starch, and the by-products are corn husk and corn steep liquor. Among them, corn husk contains a large amount of hemicellulose and cellulose, a small amount of protein, fat, etc. Corn husk contains not only dietary fiber, but also active substances such as corn yellow pigment, corn fiber oil, inner brass, polysaccharides, etc. Although there are many active ingredients in corn husk, direct feeding has poor palatability and is difficult for animals to digest and absorb. Corn steep liquor is rich in nutrients and can be used as plant protein for livestock and poultry feed, but there are many anti-nutritional factors and toxic substances in corn steep liquor, including phytic acid, sulfite and mycotoxins, which makes corn steep liquor difficult to feed in large quantities. Phytic acid has an affinity for both protein and minerals. In feed, it will inhibit the digestion and absorption of protein and essential mineral elements by livestock and poultry, inhibit the activity of digestive enzymes in the gastrointestinal tract of livestock and poultry, increase the excretion of dry matter, phosphorus and nitrogen in feces, and reduce the conversion efficiency of nutrients in feed. Sulfite residues are also an important reason why corn pulp is difficult to feed in large quantities. Long-term intake will cause vitamin A, D, and E deficiency, affecting animal growth, reproduction, and lactation; and the strong reducing properties of sulfites will destroy the disulfide bonds in proteins, which can cause animal death in severe cases. In addition, fungal toxin residues can cause poisoning, which will eventually threaten human health and food safety along the food chain.

[0003] Therefore, if corn husks and corn pulp are not fully utilized, it will cause a waste of corn processing waste resources. Summary of the invention

[0004] In order to solve the problems raised by the background technology, the present invention provides a method for comprehensive utilization of corn processing waste resources.

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

[0006] The present invention provides a method for comprehensive utilization of corn processing waste resources, comprising the following steps:

[0007] (1) corn steep liquor is mixed with calcium hydroxide and montmorillonite, and after steaming, phytase is added, and the mixture is mixed with Aspergillus oryzae SLY-M-15 fermentation product, and enzymolysis is performed to obtain a first treated product;

[0008] (2) corn husks are steamed and mixed with the first treated product to obtain a mixture, and then inoculated with Bacillus licheniformis, Bacillus subtilis and Saccharomyces cerevisiae to perform a first fermentation to obtain a second treated product;

[0009] (3) inoculating the second processed product with Lactobacillus fermentum and Lactobacillus casei to perform a second fermentation to obtain a third processed product;

[0010] In the third processed product, the mass of phytic acid is 0.41-0.42%, the mass of sulfite is 0.48-0.51%, the content of zearalenone is 146.22-156.23 μg / kg, and the content of vomitoxin is 207.43-218.54 μg / kg.

[0011] The preservation number of the Aspergillus oryzae SLY-M-15 is CGMCC NO.40471, the preservation number of the Bacillus licheniformis is CGMCC NO.25162, the preservation number of the Bacillus subtilis is CGMCC NO.25163, the brewer's yeast is ACCC20063, the fermentation lactobacillus is CICC21828, and the casei lactobacillus is CICC6117.

[0012] In the step (1), the mass ratio of corn steep liquor to Aspergillus oryzae SLY-M-15 fermentation product is 1:1.4-1.6; the added amount of phytase is 0.2-0.25% of the mass of corn steep liquor; and the phytase activity is 5000-10000 U / g.

[0013] In the step (1), the amount of calcium hydroxide added is 0.7-0.8% of the mass of the corn syrup, and the amount of montmorillonite added is 0.4-0.5% of the mass of the corn syrup.

[0014] In the step (2), based on the mass of the dry matter of the mixture, 1% of the Bacillus licheniformis with a live cell count of more than 20 billion CFU / mL is inoculated, 1% of the Bacillus subtilis with a live cell count of more than 20 billion CFU / mL is inoculated, and 2% of the Saccharomyces cerevisiae with a live cell count of more than 1 billion CFU / mL is inoculated.

[0015] In the step (2), the mass ratio of corn husk to the first treated product is 1:1-1.1.

[0016] In the step (3), based on the mass of the dry matter of the second treated product, 2% of the fermentation lactobacillus with a viable count of more than 10 billion CFU / mL and 2% of the casei lactobacillus with a viable count of more than 10 billion CFU / mL are inoculated.

[0017] In step (1), the enzymatic hydrolysis is carried out at a temperature of 38-40° C. and a time of 3.5-4 h;

[0018] In step (2), the first fermentation is carried out at a temperature of 32-34° C. and a time of 46-48 hours;

[0019] The second fermentation in step (3) is performed at a temperature of 35-37° C. for 70-72 hours.

[0020] Application of the third processed product in animal feed.

[0021] The third processed product is used in animal feed to improve slaughter rate and meat quality.

[0022] Beneficial Effects

[0023] The invention mixes corn steep liquor with calcium hydroxide, phytase and fermentation product of Aspergillus oryzae SLY-M-15, performs enzymolysis, and then performs a first fermentation with corn husk, Bacillus licheniformis, Bacillus subtilis and Saccharomyces cerevisiae, and finally inoculates Lactobacillus fermentum and Lactobacillus casei to perform a second fermentation, thereby realizing comprehensive utilization of corn husk and corn steep liquor and reducing the contents of phytic acid, sulfite, zearalenone and vomitoxin.

[0024] The third processed product obtained by the present invention is applied to animal feed, which can affect the metabolism of mycotoxins and reduce the content of zearalenone and vomitoxin; thereby, it can increase the average daily weight gain and reduce the feed-to-weight ratio; it can also improve slaughter performance, such as increasing carcass weight, half-eviscerated slaughter rate and full-eviscerated slaughter rate; it can also improve meat quality, such as increasing pH, reducing cooking loss, reducing shear force and reducing crude fat content.

[0025] Strain deposit information

[0026] Strain name: Aspergillus oryzae strain SLY-M-15

[0027] Classification: Aspergillus oryzae

[0028] Deposit number: CGMCC NO.40471

[0029] Storage time: January 6, 2023

[0030] Deposit address: General Microbiology Center, China Microbiological Culture Collection Administration (No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing)

[0031] Bacterial strain name: Bacillus licheniformis strain SLY1812

[0032] Classification name: Bacillus licheniformis

[0033] Deposit number: CGMCC NO.25162

[0034] Storage time: June 23, 2022

[0035] Deposit address: General Microbiology Center, China Microbiological Culture Collection Administration (No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing)

[0036] Bacterial strain name: Bacillus subtilis strain SLY1927

[0037] Classification name: Bacillus subtilis

[0038] Deposit number: CGMCC NO.25163

[0039] Storage time: June 23, 2022

[0040] Deposit address: General Microbiology Center, China Microbiological Culture Collection Administration (No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing) DETAILED DESCRIPTION

[0041] The following examples are intended to illustrate the present invention rather than to further limit the present invention.

[0042] The present invention provides a method for comprehensive utilization of corn processing waste resources, comprising the following steps:

[0043] (1) Corn steep liquor is mixed with calcium hydroxide and montmorillonite, and after steaming, phytase is added, and the mixture is mixed with Aspergillus oryzae SLY-M-15 fermentation product, and enzymolysis is performed to obtain a first treated product.

[0044] The deposit number of the Aspergillus oryzae SLY-M-15 is CGMCC NO.40471.

[0045] The preparation of Aspergillus oryzae SLY-M-15 fermentation product is as follows:

[0046] First, bran is mixed with water to form a fermentation medium with a water content of 48%-50%, and the fermentation medium is cooked at 115°C-125°C for 20min-30min and then set aside;

[0047] Then, the strain of Aspergillus oryzae SLY-M-15 (CGMCC NO.40471) with spore count of 2-300 million / g is inoculated into the fermentation medium cooled after boiling and sterilization and mixed according to the inoculation amount of 1%-1.2% of the dry material mass of the bran fermentation medium, and then ventilated culture is carried out, the temperature is controlled at 30-32°C, the fermentation time is 32-40h, and the fermentation product after the fermentation is finished is dried to make an aerobic fermentation product with rich enzyme system, wherein, neutral protease 1569μ / g, alkaline protease 1278μ / g, cellulase 37μ / g. The rich enzyme system helps to transform toxins in microbial degradation and generate non-toxic or low-toxic products.

[0048] In order to maintain the fermentation environment, further, the amount of calcium hydroxide added is 0.7-0.8% of the mass of the corn syrup, and the amount of montmorillonite added is 0.4-0.5% of the mass of the corn syrup.

[0049] The method comprises steaming and boiling the mixture at 105-115° C. for 10-15 min and cooling the mixture. In order to ensure the activity of Aspergillus oryzae SLY-M-15 during the enzymolysis process and the enzymolysis effect, preferably, the mass ratio of corn steep liquor to Aspergillus oryzae SLY-M-15 fermentation product is 1:1.4-1.6; the amount of phytase added is 0.2-0.25% of the mass of the corn steep liquor; and the phytase activity is 5000-10000 U / g.

[0050] Among them, the enzymatic hydrolysis temperature is 38-40℃ and the time is 3.5-4h.

[0051] The phytic acid content in corn steep liquor was reduced by the combined action of phytase and fermentation product of Aspergillus oryzae SLY-M-15.

[0052] (2) The corn husk is steamed and mixed with the first treated product to obtain a mixture, and then inoculated with Bacillus licheniformis, Bacillus subtilis and Saccharomyces cerevisiae to perform a first fermentation to obtain a second treated product.

[0053] Since corn husks have poor palatability when fed directly and are difficult for animals to digest and absorb, the corn husks are first crushed mechanically, passed through a 20-mesh sieve, adjusted to a moisture content of 48%-50%, and steamed at 115℃-125℃ for 20min-30min before use for subsequent fermentation.

[0054] Preferably, based on the mass of the dry matter of the mixture, 1% of the inoculated Bacillus licheniformis with a viable count of more than 20 billion CFU / mL, 1% of the inoculated Bacillus subtilis with a viable count of more than 20 billion CFU / mL, and 2% of the inoculated Saccharomyces cerevisiae with a viable count of more than 1 billion CFU / mL. The deposit number of the Bacillus licheniformis is CGMCC NO.25162, the deposit number of the Bacillus subtilis is CGMCC NO.25163, and the Saccharomyces cerevisiae is ACCC20063.

[0055] Furthermore, the mass ratio of corn husk to the first processed product is 1:1-1.1.

[0056] Among them, the first fermentation temperature is 32-34℃ and the time is 46-48h.

[0057] The corn husk and the first processed product containing corn steep liquor are subjected to the first fermentation under the joint action of Bacillus licheniformis, Bacillus subtilis and Saccharomyces cerevisiae to achieve resource utilization of the corn husk and corn steep liquor.

[0058] (3) The second processed product is inoculated with Lactobacillus fermentum and Lactobacillus casei to perform a second fermentation to obtain a third processed product.

[0059] Preferably, based on the mass of the dry matter of the second processed product, 2% of the fermented lactobacillus with a viable count of more than 10 billion CFU / mL is inoculated, and 2% of the casei lactobacillus with a viable count of more than 10 billion CFU / mL is inoculated. In addition, the fermented lactobacillus is CICC21828, and the casei lactobacillus is CICC6117.

[0060] Among them, the second fermentation temperature is 35-37℃ and the time is 70-72h.

[0061] In the third processed product, the mass of phytic acid is 0.41-0.42%, the mass of sulfite is 0.48-0.51%, the content of zearalenone is 146.22-156.23 μg / kg, and the content of vomitoxin is 207.43-218.54 μg / kg.

[0062] After two mixed fermentations, the comprehensive utilization of corn husks and corn steep liquor is achieved, reducing the contents of phytic acid, sulfite, zearalenone and vomitoxin.

[0063] The third treated product is dried to a moisture content of 8%-10%, crushed and set aside.

[0064] Furthermore, the third processed product is used in animal feed.

[0065] Specifically, the third processed product is used in animal feed to increase slaughter rate and improve meat quality.

[0066] In the following examples, the Aspergillus oryzae SLY-M-15 fermentation product contained 1569 μ / g of neutral protease, 1278 μ / g of alkaline protease, and 37 μ / g of cellulase.

[0067] Example 1

[0068] (1) Corn steep liquor is mixed with calcium hydroxide and montmorillonite, and after being steamed at 105° C. for 15 min, phytase is added, mixed with Aspergillus oryzae SLY-M-15 fermentation product, and enzymolyzed at 38° C. for 4 h to obtain a first treated product. The amount of calcium hydroxide added is 0.7% of the mass of corn steep liquor, the amount of montmorillonite added is 0.4% of the mass of corn steep liquor; the mass ratio of corn steep liquor to Aspergillus oryzae SLY-M-15 fermentation product is 1:1.4; the amount of phytase added is 0.2% of the mass of corn steep liquor; and the activity of phytase is 7000 U / g.

[0069] (2) After the corn husk is mechanically crushed, it is passed through a 20-mesh sieve, the moisture content is adjusted to 48%, and after being steamed at 115° C., it is mixed with the first treated product to obtain a mixture, and then, based on the mass of the dry matter of the mixture, 1% of Bacillus licheniformis (deposit number CGMCC NO.25162) with a viable count of 23.4 billion CFU / mL, 1% of Bacillus subtilis (CGMCC NO.25163) with a viable count of 21.6 billion CFU / mL, and 2% of Saccharomyces cerevisiae (ACCC20063) with a viable count of 1.3 billion CFU / mL are inoculated, and the first fermentation is carried out at 32° C. for 48 hours to obtain a second treated product. The mass ratio of corn husk to the first treated product is 1:1.

[0070] (3) Based on the mass of the dry matter of the second treated product, the second treated product was inoculated with 2% of Lactobacillus fermentum (CICC21828) with a viable count of 10.8 billion CFU / mL and 2% of Lactobacillus casei (CICC6117) with a viable count of 11.2 billion CFU / mL, and a second fermentation was carried out at 35° C. for 72 hours to obtain a third treated product.

[0071] Example 2

[0072] (1) Corn steep liquor is mixed with calcium hydroxide and montmorillonite, and after being steamed at 110° C. for 10 min, phytase is added, mixed with Aspergillus oryzae SLY-M-15 fermentation product, and enzymolyzed at 40° C. for 3.5 h to obtain a first treated product. The amount of calcium hydroxide added is 0.8% of the mass of corn steep liquor, the amount of montmorillonite added is 0.5% of the mass of corn steep liquor; the mass ratio of corn steep liquor to Aspergillus oryzae SLY-M-15 fermentation product is 1:1.5; the amount of phytase added is 0.25% of the mass of corn steep liquor; and the phytase activity is 5000 U / g.

[0073] (2) After the corn husk is mechanically crushed, it is passed through a 20-mesh sieve, the moisture content is adjusted to 50%, and after being steamed at 120° C., it is mixed with the first treated product to obtain a mixture, and then, based on the mass of the dry matter of the mixture, 1% of Bacillus licheniformis (deposit number CGMCC NO.25162) with a viable count of 21.5 billion CFU / mL, 1% of Bacillus subtilis (CGMCC NO.25163) with a viable count of 20.9 billion CFU / mL, and 2% of Saccharomyces cerevisiae (ACCC20063) with a viable count of 1.3 billion CFU / mL are inoculated, and the first fermentation is carried out at 34° C. for 46 hours to obtain a second treated product. The mass ratio of corn husk to the first treated product is 1:1.

[0074] (3) Based on the mass of the dry matter of the second treated product, the second treated product was inoculated with 2% of Lactobacillus fermentum (CICC21828) with a viable count of 10.2 billion CFU / mL and 2% of Lactobacillus casei (CICC6117) with a viable count of 10.5 billion CFU / mL, and a second fermentation was carried out at 37° C. for 70 hours to obtain a third treated product.

[0075] Example 3

[0076] (1) Corn steep liquor is mixed with calcium hydroxide and montmorillonite, and after being steamed at 115° C. for 10 min, phytase is added, mixed with Aspergillus oryzae SLY-M-15 fermentation product, and enzymolyzed at 40° C. for 3.5 h to obtain a first treated product. The amount of calcium hydroxide added is 0.8% of the mass of corn steep liquor, the amount of montmorillonite added is 0.4% of the mass of corn steep liquor; the mass ratio of corn steep liquor to Aspergillus oryzae SLY-M-15 fermentation product is 1:1.6; the amount of phytase added is 0.22% of the mass of corn steep liquor; and the phytase activity is 10000 U / g.

[0077] (2) After the corn husk is mechanically crushed, it is passed through a 20-mesh sieve, the moisture content is adjusted to 48%, and after being steamed at 125° C., it is mixed with the first processed product to obtain a mixture, and then, based on the mass of the dry matter of the mixture, 1% of Bacillus licheniformis (deposit number CGMCC NO.25162) with a viable count of 20.2 billion CFU / mL, 1% of Bacillus subtilis (CGMCC NO.25163) with a viable count of 20.7 billion CFU / mL, and 2% of Saccharomyces cerevisiae (ACCC20063) with a viable count of 1.1 billion CFU / mL are inoculated, and the first fermentation is carried out at 34° C. for 48 hours to obtain a second processed product. The mass ratio of corn husk to the first processed product is 1:1.1.

[0078] (3) Based on the mass of the dry matter of the second treated product, the second treated product was inoculated with 2% of Lactobacillus fermentum (CICC21828) with a viable count of 11 billion CFU / mL and 2% of Lactobacillus casei (CICC6117) with a viable count of 10.9 billion CFU / mL, and a second fermentation was carried out at 35° C. for 70 hours to obtain a third treated product.

[0079] Comparative Example 1

[0080] Compared with Example 2, in step (2), Saccharomyces cerevisiae CICC1355 was inoculated. The remaining operations were the same as those in Example 2, the same strain inoculation amount was inoculated as in Example 2, and the same process and fermentation conditions as in Example 1 were adopted.

[0081] Comparative Example 2

[0082] Compared with Example 2, in step (1), phytase was not added. The remaining operations were the same as in Example 2, the same bacterial species inoculation amount was inoculated as in Example 2, and the same process and fermentation conditions as in Example 1 were adopted.

[0083] Comparative Example 3

[0084] Compared with Example 2, in step (2), Bacillus licheniformis CICC10037 and Bacillus subtilis CICC10071 were inoculated. The remaining operations were the same as those in Example 2, the same inoculation amount of bacteria was inoculated as in Example 2, and the same process and fermentation conditions as in Example 1 were adopted.

[0085] Comparative Example 4

[0086] Compared with Example 2, in step (1), Aspergillus oryzae CICC2035 fermentation product is added. The remaining operations are the same as those in Example 2, the same inoculum amount of the same strain as in Example 2 is inoculated, and the same process and fermentation conditions as in Example 1 are adopted.

[0087] Comparative Example 5

[0088] (1) Corn steep liquor is mixed with calcium hydroxide and montmorillonite, and after being steamed at 110° C. for 10 min, phytase is added, mixed with Aspergillus oryzae SLY-M-15 fermentation product, and enzymolyzed at 40° C. for 3.5 h to obtain a first treated product. The amount of calcium hydroxide added is 0.8% of the mass of corn steep liquor, the amount of montmorillonite added is 0.5% of the mass of corn steep liquor; the mass ratio of corn steep liquor to Aspergillus oryzae SLY-M-15 fermentation product is 1:1.5; and the amount of phytase added is 0.25% of the mass of corn steep liquor.

[0089] (2) After the corn husk is mechanically crushed, it is passed through a 20-mesh sieve, the moisture content is adjusted to 50%, and after being steamed at 120° C., it is mixed with the first treated product to obtain a mixture, and then, based on the mass of the dry matter of the mixture, 1% of Bacillus licheniformis (preservation number: CGMCC NO.25162) with a viable count of 21.5 billion CFU / mL, 1% of Bacillus subtilis (CGMCC NO.25163) with a viable count of 20.9 billion CFU / mL, and 2% of Saccharomyces cerevisiae (ACCC20063) with a viable count of 1.3 billion CFU / mL, and 2% of Lactobacillus fermentum (CICC21828) with a viable count of 10.2 billion CFU / mL, and 2% of Lactobacillus casei (CICC6117) with a viable count of 10.5 billion CFU / mL are inoculated, and the first fermentation is carried out at 37° C. for 70 hours to obtain a third treated product. Among them, the mass ratio of corn husk to the first treatment product is 1:1.

[0090] Comparative Example 6

[0091] (1) Corn syrup is mixed with calcium hydroxide and montmorillonite, and steamed at 110° C. for 10 min, and then phytase is added, mixed, and enzymolyzed at 40° C. for 3.5 h to obtain a first treated product. The amount of calcium hydroxide added is 0.8% of the mass of the corn syrup, the amount of montmorillonite added is 0.5% of the mass of the corn syrup, and the amount of phytase added is 0.25% of the mass of the corn syrup.

[0092] (2) After the corn husk is mechanically crushed, it is passed through a 20-mesh sieve, the moisture content is adjusted to 50%, and after being steamed at 120° C., it is mixed with the first treated product to obtain a mixture, and then, based on the mass of the dry matter of the mixture, 1% of Aspergillus oryzae SLY-M-15 (preservation number: CGMCC NO.40471) with a spore count of 2 billion / g, 1% of Bacillus licheniformis (preservation number: CGMCC NO.25162) with a viable bacterial count of 21.5 billion CFU / mL, and 1% of Bacillus subtilis (preservation number: CGMCC NO.20906) with a viable bacterial count of 20.9 billion CFU / mL are inoculated. NO.25163), and inoculated with 2% of 1.3 billion CFU / mL of Saccharomyces cerevisiae (ACCC20063), and inoculated with 2% of 10.2 billion CFU / mL of Lactobacillus fermentum (CICC21828), and inoculated with 2% of 10.5 billion CFU / mL of Lactobacillus casei (CICC6117), and the first fermentation was carried out at 37°C for 70 hours to obtain a third processed product. The mass ratio of corn husk to the first processed product is 1:1.

[0093] Experimental results and analysis

[0094] 1. Detection of phytic acid, sulfite, zearalenone, and vomitoxin

[0095] The phytic acid, sulfite, zearalenone, and vomitoxin in the third treated products of Examples 1-3 and Comparative Examples 1-6 were detected, wherein the phytic acid content was detected by molybdenum blue colorimetry, the sulfite content was detected by enbo red hydrochloride colorimetry, and the zearalenone and vomitoxin contents were detected by the kit. The results are shown in Table 1.

[0096] Table 1 Phytic acid, sulfite, zearalenone and vomitoxin content in different third treatment products

[0097]

[0098] As shown in Table 1, compared with Comparative Examples 1-6, the contents of phytic acid, sulfite, zearalenone, and vomitoxin in the third treated product of Examples 1-3 are reduced. The above results show that the method of the present application can reduce phytic acid, sulfite, zearalenone, and vomitoxin in corn steep liquor and corn husk.

[0099] 2. Analysis of relationships between bacterial species

[0100] The filter paper method was used to observe the interaction between the strains. The presence of an obvious transparent circle around the filter paper indicated an antagonistic effect between the two. The presence of a large number of bacteria growing around the filter paper indicated that the bacteria on the filter paper had a growth advantage and there was a promoting effect between the two. The absence of a transparent circle and no bacterial growth around the filter paper indicated no antagonistic effect between the two.

[0101] The strains used in Examples 1-3 were tested and analyzed, and the results are shown in Table 2.

[0102] Table 2 The relationship between the strains used in Examples 1-3

[0103]

[0104] As shown in Table 2, Saccharomyces cerevisiae ACCC20063 has a growth advantage over other bacteria and has no antagonism to other bacteria; Bacillus subtilis CGMCC NO.25163 has a slight antagonism to Bacillus licheniformis CGMCC NO.25162 and Lactobacillus casei CICC6117; Bacillus licheniformis CGMCC NO.25162 has a slight inhibitory effect on Saccharomyces cerevisiae ACCC20063 and Lactobacillus casei CICC6117, and shows a promoting effect with Bacillus subtilis CGMCC NO.25163; Lactobacillus fermentum CICC21828 has a slight inhibitory effect on Saccharomyces cerevisiae ACCC20063 and Lactobacillus casei CICC6117; Lactobacillus casei CICC6117 has a slight inhibitory effect on Saccharomyces cerevisiae ACCC20063 and Bacillus licheniformis CGMCCNO.25162. The above results show that the inhibition degree between each bacterium used in the method of the present application is small, and they can coexist to ferment corn husks and corn steep liquor.

[0105] The strains used in Comparative Example 1 were tested and analyzed, and the results are shown in Table 3.

[0106] Table 3 The relationship between the strains used in Comparative Example 1

[0107]

[0108] As shown in Table 3, Saccharomyces cerevisiae CICC1355 has a slight inhibitory effect on Bacillus subtilis CGMCC NO.25163 and Lactobacillus fermentum CICC21828; Bacillus subtilis CGMCC NO.25163, Bacillus licheniformis CGMCCNO.25162, Lactobacillus fermentum CICC21828, and Lactobacillus casei CICC6117 all have an inhibitory effect on Saccharomyces cerevisiae CICC1355. The above results show that the inoculation of Saccharomyces cerevisiae with a deposit number of CICC1355 in Comparative Example 1, instead of Saccharomyces cerevisiae ACCC20063 in the present application method, is not conducive to the fermentation of corn husks and corn steep liquor.

[0109] The strains used in Comparative Example 3 were tested and analyzed, and the results are shown in Table 4.

[0110] Table 4 The relationship between the strains used in comparative example 3

[0111]

[0112]

[0113] As shown in Table 4, Saccharomyces cerevisiae ACCC20063 promotes Bacillus subtilis CICC10071 and Bacillus licheniformis CICC10037; Bacillus subtilis CICC10071 has an inhibitory effect on Saccharomyces cerevisiae ACCC20063 and Lactobacillus fermentum CICC21828, and promotes Bacillus licheniformis CICC10037 and Lactobacillus casei CICC6117; Bacillus licheniformis CICC10037 promotes Saccharomyces cerevisiae ACCC20063 and Bacillus subtilis CICC10071, and has an inhibitory effect on the two lactic acid bacteria; Lactobacillus fermentum CICC21828 promotes Bacillus subtilis CICC10071 and Bacillus licheniformis CICC10037; Lactobacillus casei CICC6117 has an inhibitory effect on Bacillus subtilis CICC10071 and Bacillus licheniformis CICC10037. The above results show that in Comparative Example 3, Bacillus licheniformis CICC10037 and Bacillus subtilis CICC10071 were inoculated, which replaced Bacillus licheniformis with a preservation number of CGMCC NO.25162 and Bacillus subtilis with a preservation number of CGMCC NO.25163 in the method of the present application, respectively, which was not conducive to the fermentation of corn husks and corn steep liquor.

[0114] 3. Animal testing

[0115] 480 14-day-old white-feathered broilers were randomly divided into 10 groups, with 6 replicates in each group and 8 in each replicate. The pre-test period was 7 days and the test period was 21 days. They were fed with the third treatment products of Examples 1-3 and Comparative Examples 1-6, and the diet without the third treatment product as the control group. Table 5 shows the composition of the diet. During the entire test period, each group took about 500g of fresh feces excreted by the test animals at different locations in the chicken house at 21, 28, 35, and 42 days of age, dried at 40-50°C, crushed with a grinder, and placed in a sealed bag for testing. The test results are shown in Table 6.

[0116] Table 5 Basic diet

[0117]

[0118] The premix provides VA8000 IU and VB 1 2.25 mg, VB 2 8.20 mg, VB 6 2.80 mg, VB 12 0.015 mg, VD 3 2000IU, VE 20IU, VK 3 16 mg, folic acid 0.90 mg, niacin 40 mg, pantothenic acid 12 mg, biotin 0.18 mg, choline chloride 700 mg, Mn 80 mg, Fe 80 mg, Zn 100 mg, Cu 9 mg, Se 0.30 mg, I 0.40 mg.

[0119] Table 6 Effects on mycotoxins in feces

[0120]

[0121] It can be seen from Table 6 that compared with comparative examples 1-6 and the control group, the contents of mycotoxins zearalenone and vomitoxin in the feces of broiler chickens fed with the third treated product of Examples 1-3 were significantly reduced. This result shows that the third treated product obtained by the method of the present application is applied to animal feed, which can affect the metabolism of mycotoxins and reduce the contents of zearalenone and vomitoxin.

[0122] Table 7 Effects on growth performance

[0123]

[0124] Furthermore, it can be seen from Table 7 that, compared with Comparative Examples 1-6 and the control group, Examples 1-3 can increase the average daily weight gain and reduce the feed-to-weight ratio. The above results show that the third processed product obtained by the method of the present application is applied to animal feed, which can increase the average daily weight gain of broilers, reduce the feed-to-weight ratio, and promote the growth of broilers.

[0125] In addition, the experiment selected 39-day-old New Zealand young rabbits of similar weight, half male and half female, and randomly divided them into 11 groups according to weight and gender, of which 10 groups were tested, respectively fed with the third treatment products containing Examples 1-3 and Comparative Examples 1-6, and the diets not containing the third treatment products were used as the control group, with 15 repetitions in each group and 2 rabbits in each repetition. The pre-test lasted 5 days and the positive test lasted 50 days. Before the test, the rabbit house and all cages were thoroughly cleaned and disinfected. During the test, immunization was carried out according to the routine procedures of the rabbit farm. The rabbit house was naturally lit and ventilated. During the test, feeding was carried out at 8:00 am and 5:00 pm every day, and drinking water was free. Among them, Table 8 is the composition of the diet.

[0126] The weight of the experimental rabbits was measured on an empty stomach at the same time every morning, and the feeding amount was counted to calculate the average daily feed intake, average daily weight gain, and feed-to-weight ratio. The results are shown in Table 9.

[0127] After the end of the slaughter, the rabbits were fasted for 12 hours before slaughter. Ten rabbits with a weight close to the average weight of each group were selected from each group, including 5 males and 5 females. The live weight, carcass weight, and visceral organ weight before slaughter were recorded. The results are shown in Table 10. In addition, the test results of meat quality are shown in Table 11.

[0128] Table 8 Diet composition

[0129]

[0130] The premix provides per kilogram of feed: VA 6000IU, VD 31000IU, VE 40mg, Cu 40 mg, Fe 50mg, Mn 10mg, Zn 50mg.

[0131] Table 9 Effects on growth performance

[0132]

[0133] As shown in Table 9, compared with Comparative Examples 1-6 and the control group, Examples 1-3 can increase the average daily weight gain and reduce the feed-to-weight ratio. The above results show that the third treated product obtained by the method of the present application can be applied to animal feed to increase the average daily weight gain and reduce the feed-to-weight ratio.

[0134] Table 10 Effect on slaughter performance

[0135]

[0136]

[0137] The dressing rate is a major indicator for measuring the slaughter performance and meat quality of rabbit meat, and the dressing rate is directly related to the nutritional status of the feed. As shown in Table 10, compared with Comparative Examples 1-6 and the control group, Examples 1-3 can increase the carcass weight, half-eviscerated dressing rate, and full-eviscerated dressing rate. The above results show that the third processed product obtained by the method of the present application is applied to animal feed to increase the carcass weight, half-eviscerated dressing rate, and full-eviscerated dressing rate.

[0138] Table 11 Effects on meat quality

[0139]

[0140] The quality of rabbit meat reflects the potential value of meat and affects people's preference for rabbit meat. The physical properties of rabbit meat are closely related to the nutritional value of rabbit meat. As shown in Table 11, from the perspective of the pH of meat 24 hours after slaughter, the lower the pH, the worse the meat quality. Compared with Comparative Examples 1-6 and the Control Group, Examples 1-3 can increase the pH.

[0141] From the perspective of cooking loss, the lower the cooking loss rate, the higher the cooked meat rate. Compared with comparative examples 1-6 and the control group, embodiments 1-3 can reduce the cooking loss rate.

[0142] From the perspective of shear force, the lower the shear force, the tenderer the meat. Compared with comparative examples 1-6 and the control group, embodiments 1-3 can reduce the shear force.

[0143] From the perspective of crude fat, the higher the carcass fat content, the worse the meat quality. Compared with Comparative Examples 1-6 and the control group, Examples 1-3 can reduce the fat content.

[0144] From the above, it can be seen that the third processed product obtained by the method of the present application is applied to animal feed, which can improve the quality of meat, mainly by increasing pH, reducing cooking loss, reducing shear force and reducing crude fat content.

Claims

1. A method for comprehensive utilization of corn processing waste resources, characterized in that: The following steps are involved: (1) corn steep liquor is mixed with calcium hydroxide and montmorillonite, and after steaming, phytase is added, and the mixture is mixed with Aspergillus oryzae SLY-M-15 fermentation product, and enzymolysis is performed to obtain a first treated product; (2) The corn husks are steamed and mixed with the first processed product to obtain a mixture, and then inoculated with Bacillus licheniformis, Bacillus subtilis and Saccharomyces cerevisiae to perform a first fermentation to obtain a second processed product; (3) inoculating the second processed product with Lactobacillus fermentum and Lactobacillus casei to perform a second fermentation to obtain a third processed product; In the third processed product, the mass of phytic acid is 0.41-0.42%, the mass of sulfite is 0.48-0.51%, the content of zearalenone is 146.22-156.23 μg / kg, and the content of vomitoxin is 207.43-218.54 μg / kg.

2. The comprehensive utilization method of corn processing waste resources according to claim 1, characterized in that: The preservation number of the Aspergillus oryzae SLY-M-15 is CGMCC NO.40471, the preservation number of the Bacillus licheniformis is CGMCC NO.25162, the preservation number of the Bacillus subtilis is CGMCC NO.25163, the brewer's yeast is ACCC20063, the fermented lactobacillus is CICC21828, and the lactobacillus casei is CICC6117.

3. The comprehensive utilization method of corn processing waste resources according to claim 1, characterized in that: In the step (1), the mass ratio of corn steep liquor to Aspergillus oryzae SLY-M-15 fermentation product is 1:1.4-1.6; the added amount of phytase is 0.2-0.25% of the mass of corn steep liquor; and the phytase activity is 5000-10000 U / g.

4. The comprehensive utilization method of corn processing waste resources according to claim 1, characterized in that: In the step (1), the amount of calcium hydroxide added is 0.7-0.8% of the mass of the corn syrup, and the amount of montmorillonite added is 0.4-0.5% of the mass of the corn syrup.

5. The comprehensive utilization method of corn processing waste resources according to claim 1, characterized in that: In the step (2), based on the mass of the dry matter of the mixture, 1% of the Bacillus licheniformis with a live cell count of more than 20 billion CFU / mL is inoculated, 1% of the Bacillus subtilis with a live cell count of more than 20 billion CFU / mL is inoculated, and 2% of the Saccharomyces cerevisiae with a live cell count of more than 1 billion CFU / mL is inoculated.

6. The comprehensive utilization method of corn processing waste resources according to claim 1, characterized in that: In the step (2), the mass ratio of corn husk to the first treated product is 1:1-1.

1.

7. The comprehensive utilization method of corn processing waste resources according to claim 1, characterized in that: In the step (3), based on the mass of the dry matter of the second treated product, 2% of the fermentation lactobacillus with a viable count of more than 10 billion CFU / mL and 2% of the casei lactobacillus with a viable count of more than 10 billion CFU / mL are inoculated.

8. The comprehensive utilization method of corn processing waste resources according to claim 1, characterized in that: In step (1), the enzymatic hydrolysis is carried out at a temperature of 38-40° C. and a time of 3.5-4 h; In step (2), the first fermentation is carried out at a temperature of 32-34° C. and a time of 46-48 hours; The second fermentation in step (3) is performed at a temperature of 35-37° C. and a time of 70-72 hours.

9. The comprehensive utilization method of corn processing waste resources according to any one of claims 1 to 8, characterized in that: Application of the third processed product in animal feed.

10. The comprehensive utilization method of corn processing waste resources according to claim 9, characterized in that: The third processed product is used in animal feed to influence mycotoxin metabolism, promote growth, increase slaughter rate and improve meat quality.

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