Enzymolysis fermented bean dregs as well as preparation method and application thereof

Abstract

The invention discloses enzymolysis fermented bean dregs as well as a preparation method and application thereof, and relates to the technical field of fermentation engineering. The preparation process of the enzymolysis fermented bean dregs is obtained by taking a mixed fermentation bacterial liquid and a compound enzyme as a leavening agent, taking a mixture of bean dregs and bran as a substrate and measuring the content of reducing sugar, neutral detergent fibers and acid detergent fibers in the enzymolysis fermented bean dregs. The method comprises the optimal material-to-water ratio, enzymolysis and fermentation treatment time, mixed fermentation bacterial liquid inoculation amount and compound enzyme addition amount. The content of crude fibers and neutral / acidic detergent fibers in the fresh bean dregs is reduced through enzyme-bacterium synergistic treatment, and the content and energy digestibility of crude proteins, most of amino acids, acid-soluble proteins and reducing sugar are improved. The preparation method disclosed by the invention is short in fermentation time and convenient for large-scale production, and compared with fresh bean dregs, the bean dregs subjected to enzymolysis and fermentation are remarkably improved in nutritional value, can be used as animal feed or a feed additive and have application value in the field of breeding.

Description

Technical Field

[0001] The invention relates to the technical field of fermentation engineering, and in particular to enzymatic fermentation bean dregs and a preparation method and application thereof. Background Art

[0002] China has had a dietary habit of eating soybeans and their by-products (such as tofu) since ancient times, and has a long history of tofu production. Okara is a by-product produced in the production process of soy products such as tofu and soy milk. On average, about 1.1-1.2 kg of fresh okara can be produced for every 1 kg of soybeans processed. Okara is rich in dietary fiber, mineral elements, protein, etc., and has high nutritional value and health care functions. According to relevant statistical analysis, my country produces about 20 million tons of fresh okara every year, but only a small amount of okara is used as animal feed, and most of it is thrown away as waste. This is because the okara has a high water content, is very easy to spoil and deteriorate, contains a variety of anti-nutritional factors, and has poor palatability. Therefore, by transforming the okara through appropriate processing methods, its use in animal feed can be improved, and the efficient utilization of soybean by-products can be achieved, thereby reducing resource waste.

[0003] At present, the nutritional value of bean dregs is mainly improved by physical, chemical and biological methods. Fresh bean dregs can be pretreated (physical and chemical methods) to eliminate anti-nutritional factors and prolong the shelf life. However, the cost of physical methods is too high, far exceeding the economic benefits brought by the improvement of its nutritional value, and it cannot completely retain its nutritional components; chemical methods are complex to apply and have the risk of chemical reagent residues. Biological methods include enzymatic hydrolysis, fermentation and enzyme-bacteria synergistic treatment. Among them, microbial fermentation requires a long cycle and the cost of enzyme preparations is high. Combining enzyme preparations with microbial fermentation can improve the comprehensive effect of single modified feed raw materials. In addition, enzyme-bacteria synergistic fermentation can produce beneficial bacteria, promote the digestion and absorption of nutrients, and the produced antioxidant and antibacterial bioactive substances are more conducive to the growth and development of animals. At present, enzyme-bacteria synergistic treatment of bean dregs focuses on the application of the product in the food industry, such as the physical and chemical properties (soluble dietary fiber content, etc.), functional properties (water holding, oil holding, etc.), and extraction of bioactive substances (polysaccharides, isoflavones, etc.), and there is less evaluation of its feeding effect on animals. Therefore, developing an enzyme-bacteria fermentation process for soybean dregs with simple operation, short fermentation time, low preparation cost and high nutritional value of the obtained product is of great significance to reduce the waste of soybean by-product resources and reduce feed costs. Summary of the invention

[0004] The purpose of the present invention is to provide an enzymatic fermentation bean dregs and a preparation method thereof, in order to solve the problems of low nutritional value and low utilization rate of bean dregs, reduce the resource waste of soybean by-products, and improve their application value in the field of breeding.

[0005] In order to achieve the above object, the present invention provides a method for preparing enzymatically fermented bean dregs, comprising the following steps:

[0006] (1) preparing a fermentation agent, comprising a mixed fermentation bacterial liquid and a complex enzyme;

[0007] The mixed fermentation liquid is a mixed fermentation liquid of Lactobacillus acidophilus, Bacillus subtilis and yeast, and the complex enzyme comprises cellulase, xylanase, pectinase, glucanase, neutral protease, acid protease and alkaline protease;

[0008] (2) mixing fresh bean dregs and bran uniformly to obtain an enzymatic fermentation substrate;

[0009] (3) inoculating a mixed fermentation bacterial liquid and a complex enzyme into an enzymatic fermentation substrate, and adding lactic acid for enzymatic fermentation to obtain enzymatic fermented bean dregs.

[0010] Preferably, the moisture content of the fresh bean dregs is 80% to 90%.

[0011] Preferably, the mixed fermentation liquid contains 1×10 12 CFU / mL, Bacillus subtilis content is 4×10 12 CFU / mL, yeast is 3×10 12 CFU / mL, the ratio of mixed fermentation broth to enzymatic fermentation substrate is 0.82mL / kg; the above-mentioned complex enzyme, the enzymatic activities of cellulase, xylanase, pectinase, glucanase, neutral protease, acid protease and alkaline protease are 3529, 52941, 1765, 17647, 2941, 171 and 5882U / g respectively, and the ratio of the added amount of the complex enzyme to the enzymatic fermentation substrate is 0.33g / kg.

[0012] Preferably, the mass ratio of fresh bean dregs to bran in the above enzymatic fermentation substrate is 60:1; the mass ratio of fresh bean dregs to water in the enzymatic fermentation substrate is 4:1; and the ratio of the added amount of lactic acid to the enzymatic fermentation substrate is 0.33 mL / kg.

[0013] Preferably, the enzymatic hydrolysis and fermentation is carried out for 12 hours at a temperature of 40°C.

[0014] The present invention also provides enzymatically fermented bean dregs prepared by the above preparation method, and the enzymatically fermented bean dregs can be applied to the field of breeding, including the preparation of feed or feed additives.

[0015] The present invention has the following advantages:

[0016] The present invention discloses for the first time a method for obtaining enzymatically fermented bean dregs by enzymatically fermenting fresh bean dregs, which can make the crude fiber content in the enzymatically fermented bean dregs lower than 16%, the neutral detergent fiber content lower than 28%, the acid detergent fiber content lower than 18%, the crude protein content greater than 20%, the acid-soluble protein content greater than 6%, the reducing sugar content greater than 400 mg / g, and the energy digestibility of the enzymatically fermented bean dregs greater than 60%, which is 98% higher than that of the fresh bean dregs, thereby significantly improving the nutritional value of the fresh bean dregs.

[0017] The enzymatically fermented bean dregs provided by the present invention have significantly improved nutritional value, and can be used as feed or feed additive, especially for pig breeding, and have significant application value in the breeding field. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 The results show the influence of different fermentation conditions on the NDF and ADF contents in the substrate in the present invention.

[0019] Figure 2 The results are the effects of different fermentation conditions on the content of reducing sugar RS in the substrate in the present invention.

[0020] Figure 3 The figure is a schematic diagram of the process flow of preparing enzymatically fermented bean dregs in the present invention. DETAILED DESCRIPTION

[0021] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0022] Note: The experimental methods in the following examples are conventional methods unless otherwise specified, and are performed according to the techniques or conditions described in the literature in the field or according to the product instructions. The materials, reagents, etc. used in the following examples are all commercially available unless otherwise specified.

[0023] The present invention provides a starter suitable for enzymatic fermentation of bean dregs, comprising:

[0024] Mixed fermentation liquid: The strains are mixed strains of Lactobacillus acidophilus, Bacillus subtilis, and yeast; each strain is cultured, the fermentation liquid of each strain is mixed, and the content of Lactobacillus acidophilus in the mixed fermentation liquid is adjusted to 1×10 12 CFU / mL, Bacillus subtilis content is 4×10 12 CFU / mL, yeast content is 3×10 12 CFU / mL.

[0025] Complex enzyme: contains cellulase, xylanase, pectinase, glucanase, neutral protease, acid protease and alkaline protease, with enzyme activities of 3529, 52941, 1765, 17647, 2941, 1471 and 5882 U / g respectively.

[0026] The preparation process of enzymatic fermentation bean dregs was explored by using the provided mixed fermentation liquid and compound enzyme. Experimental Example 1: Preparation process of enzymatic fermentation bean dregs

[0027] This experimental example provides a preparation process exploration of enzymatic fermentation bean dregs, including the following:

[0028] (1) Effect of feed-water ratio on the contents of reducing sugar (RS), neutral detergent fiber (NDF), and acid detergent fiber (ADF) in the substrate

[0029] See also Figure 1 , Figure 2 and Figure 3 , where the control in the figure is the untreated fresh okara treatment group, and different letters between the columns in the figure indicate significant differences (P<0.05). Fresh okara and bran were mixed evenly in a 250mL conical flask at a mass ratio of 60:1 to obtain an enzymatic fermentation substrate. According to the enzymatic fermentation substrate, under the conditions of 0.82mL / kg inoculation amount of mixed fermentation liquid, 0.33g / kg added amount of complex enzyme, 0.33mL / kg added amount of lactic acid, temperature 40℃, and fermentation time 12h, the ratio of fresh okara to water was set at a material-water ratio gradient of 12:1, 6:1, 4:1, and 3:1, and the enzymatic fermentation treatment was carried out in a shaker for 12h, and fresh okara that had not been treated with enzymatic hydrolysis and fermentation was used as the control group. After enzymatic hydrolysis, the contents of NDF, ADF and RS in the okara substrates of each treatment were determined. The results are as shown in Figure 1 A and Figure 2 As shown in A, the NDF and ADF contents in the substrate first decreased and then increased with the increase of feed-water ratio. The fiber content was the lowest when the feed-water ratio was 4:1. At the same time, the reducing sugar content was the highest when the feed-water ratio was 4:1. Therefore, the enzymatic fermentation condition with a feed-water ratio of 4:1 was the most suitable.

[0030] 2. Effect of enzymatic fermentation time on reducing sugar, NDF and ADF contents in substrate

[0031] Fresh bean dregs and bran were mixed evenly in a 250 mL conical flask at a mass ratio of 60:1 to obtain an enzymatic fermentation substrate. The material-water ratio was set at 4:1. Under the conditions of a mixed fermentation liquid inoculation amount of 0.82 mL / kg, a compound enzyme addition amount of 0.33 g / kg, a lactic acid addition amount of 0.33 mL / kg, and a temperature of 40°C, enzymatic hydrolysis and fermentation treatments were carried out in a shaker for 6, 12, 18, and 24 h. Fresh bean dregs that had not been treated with enzymatic hydrolysis and fermentation were used as the control group. After enzymatic hydrolysis, the contents of NDF, ADF, and RS in each treatment were determined. The results are as follows: Figure 1 B and Figure 2 As shown in Figure B, the NDF and ADF contents in the substrate decreased with the extension of time. The fiber content in the substrate was the lowest at 24h, which was 27.55% lower than that of fresh dregs. The reducing sugar in the substrate increased first and then decreased with the extension of time. The reducing sugar content reached the highest level of 562.52 mg / g at 12h, which was 401.04% higher than that of dregs, and the reducing sugar content at 24h was 251.87% higher than that of dregs. Therefore, considering the increase of reducing sugar and the degree of fiber degradation, the enzymatic fermentation time was determined to be 12h, which was the most suitable.

[0032] 3. Effect of the amount of mixed fermentation broth added on the contents of reducing sugar, NDF and ADF in the substrate

[0033] Fresh bean dregs and bran were mixed evenly in a 250mL conical flask at a mass ratio of 60:1 to obtain an enzymatic fermentation substrate. The material-water ratio and enzymatic fermentation time were set at 4:1 and 12h, respectively. Under the conditions of 0.33g / kg of composite enzyme addition, 0.33mL / kg of lactic acid addition, and 40°C of temperature, the inoculation amount of the mixed fermentation liquid was adjusted to 0.41, 0.82, 1.23, and 1.64mL / kg, respectively, and enzymatic hydrolysis and fermentation treatment was carried out in a shaker. Fresh bean dregs that had not been treated with enzymatic hydrolysis and fermentation were used as the control group. The contents of NDF, ADF, and RS in each substrate were determined after enzymatic hydrolysis. The results are as follows Figure 1 C and Figure 2 As shown in Figure C, it can be seen that with the increase of inoculation amount, the reducing sugar content increases, and the NDF and ADF contents decrease. However, as the amount of fermentation liquid added increases from 0.82mL / kg to 1.64mL / kg, the content of NDF and ADF tends to be stable; at the same time, the higher the amount of liquid added, the higher the cost. Therefore, considering comprehensively, the amount of liquid added of 0.82mL / kg is the most appropriate.

[0034] 4. Effect of compound enzyme addition on reducing sugar, NDF and ADF content in substrate

[0035] Fresh bean dregs and bran were mixed evenly in a 250mL conical flask at a mass ratio of 60:1 to obtain an enzymatic fermentation substrate. The material-water ratio, enzymatic fermentation time and inoculation amount of mixed fermentation bacteria were set at 4:1, 12h and 0.82mL / kg, respectively. Under the conditions of lactic acid addition of 0.33mL / kg, temperature of 40℃, and compound enzyme addition of 0.17, 0.25, 0.33 and 0.41g / kg, enzymatic hydrolysis and fermentation treatment was carried out in a shaker, and fresh bean dregs without enzymatic hydrolysis and fermentation treatment were used as the control group. The contents of NDF, ADF and RS in each substrate were determined after enzymatic hydrolysis. The results are as shown in Figure 1 D and Figure 2 As shown in D, with the increase of compound enzyme addition, the reducing sugar content in the substrate gradually increased, and the NDF and ADF contents gradually decreased. However, when the compound enzyme addition amount was 0.33g / kg and 0.41g / kg, there was no significant difference in the reducing sugar, NDF, and ADF contents in the substrate. Therefore, considering the comprehensive cost, the optimal compound enzyme addition amount was 0.33g / kg.

[0036] In summary, this experiment provides an optimal preparation process condition for enzymatic fermentation of okara, where the weight ratio of fresh okara to bran is 60:1, the weight ratio of fresh okara to water is 4:1, the inoculation amount of mixed fermentation liquid is 0.82 mL / kg, the amount of compound enzyme added is 0.33 g / kg, the amount of lactic acid added is 0.33 mL / kg, the temperature is 40°C, and the enzymatic fermentation time is 12 h.

[0037] Experimental Example 2 Analysis of enzymatic fermentation of soybean dregs

[0038] The optimal fermentation process obtained in Experimental Example 1 was used to prepare enzymatic fermentation dregs, and relevant indicators of the obtained product were measured. The moisture content of the sample was determined according to the method of GB / T 6435-2014; the crude protein content of the sample was determined according to the method of GB / T 6432-2018; the acid-soluble protein content was determined according to NY / T3801-2020; the amino acid content in the sample was determined according to GB / T 18246-2019 and GB / T 15400-2018; the crude fiber, neutral detergent fiber and acid detergent fiber content of the sample were determined according to the methods of GB / T 6434-2022, GB / T 20806-2022 and NY / T 1459-2022; the crude ash content in the feed was determined according to the method of GB / T 6438-2007; the crude fat content in the feed was determined according to the method of GB / T 6433-2006; the total energy of the sample was determined by using an oxygen bomb calorimeter (model: Parr 6400) according to the method of ISO9831:1998; the total energy of the sample was determined according to NY / T 274-2015 was used to determine the reducing sugar content in the sample; the dry matter and energy digestibility of enzymatic fermented soybean dregs were determined by a monogastric animal bionic digestion system (model: SDS-3, produced by Hunan Zhongben Intelligent Technology Development Co., Ltd.). For comparative analysis, the relevant indicators of soybean dregs were tested simultaneously, and the results are shown in Table 1 below.

[0039] Table 1 Comparison of nutritional levels (absolute dry basis) and in vitro dry matter and protein digestibility of okara and fermented okara

[0040]

[0041]

[0042] As shown in Table 1, the total energy, crude protein, crude ash, acid-soluble protein and reducing sugar contents of enzymatic fermented bean dregs were 19.01 MJ / kg, 21.16%, 5.60%, 7.38% and 421.28 mg / g, respectively, which were all higher than the corresponding contents in fresh bean dregs; the crude fiber, neutral detergent fiber and acid detergent fiber in enzymatic fermented bean dregs were reduced by 31%, 48% and 40% respectively compared with those in fresh bean dregs. The total amino acids, total essential amino acids and total non-essential amino acids in enzymatic fermented bean dregs were increased by 8%, 13% and 5% respectively compared with those in fresh bean dregs. The in vitro dry matter and energy digestibility of enzymatic fermented bean dregs were increased by 109% and 98% respectively compared with those in fresh bean dregs. It can be seen that the enzymatic fermented bean dregs prepared in this experiment have good nutritional value and their quality far exceeds that of fresh bean dregs.

[0043] Application Example 1

[0044] Eighteen healthy castrated boars of "Du×Chang×Da" (initial body weight of 29.42±0.90kg) were selected and randomly assigned to three treatments, with six replicates in each treatment. The experimental diets included corn-soybean meal-based diets, okara and enzymatic fermented okara diets to be tested, and the vitamins and minerals in all diets met the nutritional requirements of NRC (2012). The diets to be tested were fresh okara and enzymatic fermented okara, which were converted into air-dried basis and added to the pig diet according to the proportion in the formula. The experimental period was 10 days, including a 5-day diet adaptation period and a 5-day feces and urine collection period. The apparent total digestive tract digestibility and effective energy value of dry matter and energy were determined. The results of the untreated okara group and the enzymatic fermented okara group are shown in Table 2.

[0045] Table 2 Apparent total digestibility of dry matter and energy of okara and enzymatic fermentation okara and their effective energy values

[0046]

[0047] As shown in Table 2, compared with okara, the apparent total digestive tract digestibility and effective energy value of the enzymatically fermented okara were significantly improved, indicating that the quality of the enzymatically fermented okara prepared by this method was significantly improved.

[0048] Application Example 2

[0049] Eighteen experimental pigs (initial body weight of 38.58±0.94kg) were selected and randomly assigned to three dietary treatments, with six replicates in each treatment. The experimental diets included the test diets and nitrogen-free diets with fresh dregs and enzymatic fermented dregs as the sole protein source, respectively. The vitamins and minerals in all diets met the nutritional requirements of NRC (2012). Among them, the nitrogen-free diet was used to determine the basal endogenous loss. The experiment lasted for 10 days, including a 5-day adaptation period and a 5-day feeding period of the test diet. After the experiment, ileal digesta were collected, the crude protein and amino acid contents in the diet and digesta were determined, and the apparent ileal digestibility and standard ileal digestibility of pigs fed with different diets were calculated. The results are shown in Table 3.

[0050] Table 3 Apparent ileal digestibility and standard ileal digestibility of crude protein and amino acids after feeding with different diets, %

[0051]

[0052] As shown in Table 3, the apparent ileal digestibility of crude protein and the standard ileal digestibility of crude protein in the enzymatic fermented bean dregs are significantly higher than those in the fresh bean dregs group. The apparent ileal digestibility of lysine, methionine, threonine and tryptophan in the enzymatic fermented bean dregs is higher than that in the fresh bean dregs group, and the apparent ileal digestibility of threonine and tryptophan in the enzymatic fermented bean dregs is higher than that in the fresh bean dregs group. This shows that the protein quality of the enzymatic fermented bean dregs prepared by the preparation method provided by the present invention is also higher than that of the fresh bean dregs group.

[0053] Application Example 3

[0054] Sixty healthy (Duroc×Landrace×Yorkshire) finishing pigs with an initial average body weight of 55.45±2.42 kg were selected. Following the principles of balanced body weight and equal gender ratio, they were randomly divided into 5 treatment groups, namely the basal group, 5% fresh soybean residue group, 5% enzymatically hydrolyzed and fermented soybean residue group, 10% fresh soybean residue group, and 10% enzymatically hydrolyzed and fermented soybean residue group. The fresh soybean residue and the enzymatically hydrolyzed and fermented soybean residue were respectively substituted for the basal diet with equivalent dry matter at the corresponding ratios. There were 6 replicates for each treatment, with 2 pigs in each replicate. The entire experimental period was 59 days. Indexes such as the body weight, daily gain, daily feed intake, and feed-to-gain ratio of the pigs were recorded and calculated to investigate the growth performance of the finishing pigs. The results are shown in Table 4.

[0055] Table 4 Effects of soybean residue and enzymatically hydrolyzed and fermented soybean residue and their addition ratios on the growth performance of finishing pigs

[0056]

[0057] Note: P1 represents the P value of one-way ANOVA for the 5 treatments; P2 represents the P value of two-way ANOVA for whether the soybean residue is enzymatically hydrolyzed and fermented and the ratio of substituting the dry matter of the complete feed; EF represents the P value of whether it is enzymatically hydrolyzed and fermented, SUB represents the P value of the substitution ratio, and EF×SUB represents the P value of the interaction between whether it is enzymatically hydrolyzed and fermented and the substitution ratio.

[0058] As can be seen from Table 4, there were no significant differences in the final weight and average daily feed intake between the fresh soybean residue group and the enzymatically hydrolyzed and fermented soybean residue group and the control group. However, there was a tendency for the average daily gain of the enzymatically hydrolyzed and fermented soybean residue group to increase compared with the fresh soybean residue group, and a tendency for the feed-to-gain ratio to decrease (in statistics, when 0.05<P<0.1, it is considered to have a tendency). Overall, adding 5% of the enzymatically hydrolyzed and fermented soybean residue to the basal diet did not affect the growth performance of the pigs.

[0059] In summary, the preparation method of the enzymatically hydrolyzed and fermented soybean residue provided by the present invention can significantly improve the nutritional value of soybean residue, does not affect the growth performance of pigs, is simple in operation, low in cost, takes less time, is conducive to large-scale production, has good application value in the efficient development of soybean by-product resources, and can relatively reduce the import of soybean resources in our country. The enzymatically hydrolyzed and fermented soybean residue prepared by the present invention can be used as feed or feed additive, which has certain significance for the development of animal husbandry.

[0060] Although the content of the present invention has been introduced in detail through the above preferred embodiments, it should be recognized that the above description should not be considered as a limitation of the present invention. After those skilled in the art have read the above content, various modifications and substitutions to the present invention will be obvious. Therefore, the protection scope of the present invention should be defined by the appended claims.

Claims

1. A method for preparing enzymatically fermented bean dregs, characterized in that: The following steps are involved: (1) preparing a fermentation agent, comprising a mixed fermentation bacterial liquid and a complex enzyme; Wherein, the mixed fermentation broth is a mixed fermentation broth of Lactobacillus acidophilus, Bacillus subtilis and yeast, and the complex enzyme comprises cellulase, xylanase, pectinase, glucanase, neutral protease, acid protease and alkaline protease; (2) mixing fresh bean dregs and bran uniformly to obtain an enzymatic fermentation substrate; (3) inoculating the mixed fermentation bacterial liquid and the complex enzyme into the enzymatic hydrolysis and fermentation substrate, and adding lactic acid for enzymatic hydrolysis and fermentation to obtain enzymatic hydrolysis and fermentation bean dregs.

2. The preparation method according to claim 1, characterized in that: The moisture content of the fresh bean dregs is 80% to 90%.

3. The preparation method according to claim 1, characterized in that: The mixed fermentation liquid contains 1×10 12 CFU / mL, Bacillus subtilis content is 4×10 12 CFU / mL, yeast is 3×10 12 CFU / mL, and the ratio of the mixed fermentation broth to the enzymatic fermentation substrate was 0.82 mL / kg.

4. The preparation method according to claim 1, characterized in that: The complex enzyme, wherein the enzymatic activities of cellulase, xylanase, pectinase, glucanase, neutral protease, acid protease and alkaline protease are 3529, 52941, 1765, 17647, 2941, 171 and 5882 U / g respectively, and the ratio of the added amount of the complex enzyme to the enzymatic fermentation substrate is 0.33 g / kg.

5. The preparation method according to claim 1, characterized in that: The mass ratio of fresh bean dregs to bran in the enzymatic fermentation substrate is 60:1; the mass ratio of fresh bean dregs to water in the enzymatic fermentation substrate is 4:

1.

6. The preparation method according to claim 1, characterized in that: The ratio of the added amount of lactic acid to the enzymatic fermentation substrate is 0.33 mL / kg.

7. The preparation method according to claim 1, characterized in that: The enzymatic fermentation time is 12 hours and the enzymatic fermentation temperature is 40°C.

8. Enzymatically fermented soybean dregs prepared by the preparation method according to any one of claims 1 to 7.

9. Use of the enzymatic hydrolysis and fermentation bean dregs as claimed in claim 8 in the field of breeding.

10. The use according to claim 9, characterized in that: The use comprises the preparation of feed or feed additives.

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