Method for preparing pig feed sour soup from yellow wine-making water and application of pig feed sour soup

Abstract

The invention relates to the technical field of yellow water resource recovery, and particularly provides a method for preparing pig feed sour soup by using wine-brewing yellow water and application of the pig feed sour soup. The preparation method comprises the following steps: filtering fresh yellow water, adding bacillus subtilis and saccharomyces cerevisiae, and carrying out aeration treatment to obtain fresh yellow water; the preparation method comprises the following steps: crushing corn and soybean meal, performing gelatinization disinfection treatment on the crushed corn and soybean meal with steam, adding the corn and soybean meal into yellow water subjected to fresh-keeping treatment, mixing to obtain a turbid solution, mixing the turbid solution with the yellow water subjected to fresh-keeping treatment to obtain a mixed solution, adding the mixed solution into an anaerobic reaction container, adding lactic acid bacteria, and sealing to obtain the pig feed sour soup. According to the method, the wine-brewing yellow water is used as a feed and is developed into the pig feed sour soup, so that wine-brewing wastes can be comprehensively utilized, the economic benefits of enterprises are improved, meanwhile, the development of a porridge feeding mode of pig feed in China can be further promoted, and contributions are made for widely improving the health level of pigs and healthy development of the pig industry.

Description

Technical Field

[0001] The invention relates to the technical field of yellow water resource recovery, and in particular to a method for preparing pig feed sour soup by utilizing yellow water from brewing wine, and application thereof. Background Art

[0002] Yellow water, also known as yellow pulp water, is a brownish-yellow, slightly viscous, turbid liquid produced by fermentation during the solid-state liquor brewing process. Its composition is complex and the content is uncertain. The crude protein content is: 7.98g / L-8.25g / L, and the live bacteria content is: 1.05×10 7 cfu / mL - 9.75×10 7 cfu / mL, it not only contains rich organic acids (acetic acid, lactic acid, caproic acid, butyric acid, etc.), alcohols (ethanol, n-hexanol, isobutanol, isopentanol, etc.), aldehydes (acetaldehyde, acetal, etc.), lipids (ethyl acetate, ethyl caproate, ethyl lactate, etc.) and other aromatic and flavor substances and nitrogen-containing compounds, but also contains beneficial microorganisms that have been domesticated for a long time.

[0003] Generally speaking, a liquor factory with an annual output of 10,000 tons produces about 10 tons of yellow water per day, with a pH value of 3.8-4.6 and a COD value of 5×10 4 mg / L-20×10 4 mg / L, which is a high-concentration difficult-to-treat organic wastewater and one of the main pollution sources of liquor production enterprises. For a long time, liquor factories generally use yellow water by serial distillation to produce discarded yellow water wine or yellow water filling cellar fermentation, but this utilization method is inefficient. In most cases, the winery even discharges yellow water into the sewage treatment plant for biochemical treatment. For liquor companies, the inefficient use of yellow water not only fails to solve the problem of yellow water disposal, but also brings high disposal costs to the company, which is not in line with the healthy development concept of sustainable development.

[0004] Therefore, resource utilization of yellow water has become an important topic in this field. Summary of the invention

[0005] In view of this, the present invention proposes a method for preparing pig feed sour soup by utilizing wine brewing yellow water and its application.

[0006] The technical solution of the present invention is implemented as follows: The present invention provides a method for preparing pig feed sour soup using wine brewing yellow water, comprising the following steps:

[0007] Yellow water preservation treatment: fresh yellow water is filtered to obtain homogenized yellow water, Bacillus subtilis and Saccharomyces cerevisiae are added to the homogenized yellow water, and the yellow water is aerated to obtain the preserved yellow water;

[0008] Preparation of sour soup: The crushed corn soybean meal powder is gelatinized and sterilized with steam, and then the gelatinized and sterilized corn soybean meal powder is added to the yellow water treated with freshness treatment, and mixed at a material-water mass ratio of 1: (5-8) to obtain a turbid liquid, and the turbid liquid is mixed with the yellow water treated with freshness treatment at a mass ratio of 1: (3-4) to obtain a mixed liquid, and the mixed liquid is added to an anaerobic reaction container, and lactic acid bacteria are added at the same time, and the mixture is sealed and anaerobically fermented to obtain pig feed sour soup.

[0009] Winemaking yellow water is a liquid byproduct produced during the winemaking process. It contains rich nutrients such as amino acids, minerals, vitamins, etc. and has high nutritional value. It is easily contaminated by microorganisms and becomes corrupt due to its rich nutrient content. The present application scheme first filters the fresh yellow water to remove large particles of impurities in the water, thereby obtaining homogenized yellow water. Through this treatment, the physical properties of the liquid in the yellow water can be made more uniform and stable, thereby improving the microbial metabolism effect in the subsequent fermentation process.

[0010] Existing technologies such as patents CN108497187A and CN118452339A disclose two methods for preparing feeds, respectively. The method for utilizing yellow water utilizes yellow water as one of the base materials, and then mixes and ferments it with feed raw materials. The advantage of this treatment method is that it can utilize the nutrients in the yellow water and improve the palatability of the feed to a certain extent.

[0011] However, all of these existing technologies require the yellow water to be concentrated, which consumes extremely high energy. If it is not concentrated, the extremely short shelf life will greatly limit the utilization of the yellow water. In order to overcome this problem, the technical solution of the present application greatly increases the storage period of the yellow water by pre-aerobic fermentation treatment of the yellow water, which is beneficial to the large-scale recycling of the yellow water.

[0012] Bacillus subtilis has strong heat resistance and antioxidant properties, can inhibit the growth of some harmful microorganisms, and promote the degradation of organic matter in yellow water, making the yellow water more stable.

[0013] Brewer's yeast can produce organic acids and alcohols through fermentation. These products not only help control the pH value, but also inhibit the reproduction of pathogenic microorganisms and extend the shelf life of yellow water and yellow water products.

[0014] Corn soybean meal treated with steam gelatinization is conducive to the utilization of microorganisms, while reducing the contamination of harmful microorganisms and improving the preservation of sour soup. Lactic acid bacteria can produce lactic acid during anaerobic fermentation, which helps to further reduce the pH value of sour soup, inhibit the growth of harmful microorganisms, and increase the shelf life of sour soup. At the same time, the metabolites of lactic acid bacteria can also enhance the intestinal health of pigs.

[0015] After the yellow water preservation treatment, the pH value of the yellow water was 4-4.5, and the total number of live bacteria was 2.15*10 8 cfu / ml~5.65*10 8 cfu / ml, it can be kept fresh for one year. Yellow water that has not been treated for freshness preservation can only be kept fresh for 4-5 days in winter and only 2-4 hours in summer.

[0016] In some embodiments, the filtration treatment method includes filtering fresh yellow water three times in sequence.

[0017] The main purpose of the tertiary filtration is to remove impurities and particulate matter in the yellow water, improve its purity, and provide a cleaner environment for the subsequent microbial fermentation process.

[0018] In some embodiments, the first filtration mesh size is 500 mesh, the second filtration mesh size is 1000 mesh, and the third filtration mesh size is 2000 mesh.

[0019] The initial filtration is done through a 500-mesh filter to remove larger particles and coarse impurities, such as incompletely fermented wine lees, plant fibers, etc. This process can ensure the basic cleanliness of the yellow water and prepare for subsequent fine filtration.

[0020] After the initial filtration, the 1000 mesh filter is used to further filter the liquid to remove medium-sized suspended matter. This layer of filtration can further refine the liquid and remove insoluble particles, ensuring that the liquid entering the next stage is more homogeneous.

[0021] Finally, use a 2000-mesh filter to perform fine filtration to remove tiny particles and further improve the purity of the yellow water. This step helps to remove fine suspended matter, protein aggregates, etc., ensuring that microorganisms can reproduce in a cleaner environment during the fermentation process and avoid unnecessary microbial competition.

[0022] In the above implementation mode, the filtering step should be completed within a certain time limit to avoid the yellow water from deteriorating.

[0023] Preferably, in summer, the yellow water should be filtered within 30 minutes, and in winter, the yellow water should be filtered within 90 minutes.

[0024] In some embodiments, the amount of Bacillus subtilis added is 100-300 g per ton of yellow water, and the number of live bacteria of Bacillus subtilis is 10 11 cfu / g.

[0025] In some embodiments, the amount of brewer's yeast added is 100-150 g per ton of yellow water, and the number of live yeast cells is 2*10 10 cfu / g.

[0026] The present invention combines Bacillus subtilis and Saccharomyces cerevisiae to optimize the early aerobic fermentation process by utilizing their complementarity, and significantly improves the quality of the fermentation liquid by precisely controlling the addition ratio of the two microorganisms, avoids excessive competition or inhibition of the microorganisms, and ensures the high efficiency and stability of the fermentation process.

[0027] In some embodiments, the aeration treatment method includes aerating the homogenized yellow water for 3-5 hours, and the aeration endpoint is that the homogenized yellow water emits a fruity aroma.

[0028] By introducing air into the homogenized yellow water and aerating it for 3-5 hours, the microorganisms can metabolize and produce volatile compounds such as organic acids, alcohols, esters, etc., especially the fermentation of brewer's yeast, which can release volatile substances with fruity aroma. These odors not only indicate that the microorganisms have been fully activated and started to ferment effectively, but also mean that the yellow water has not deteriorated during the fermentation process.

[0029] The aeration device is an aeration pipe laid at the bottom of the aeration tank. Aeration plates are installed every one meter on the aeration pipe. The aeration pipe is connected with a Roots blower, and the blower ventilation capacity is 50-150L / min.

[0030] Using Roots blower as the air source equipment can provide stable airflow and ensure sufficient oxygen supply. The ventilation volume of 50-150L / min can meet the gas volume requirements of conventional fermentation tanks without causing excessive aeration or unnecessary energy waste.

[0031] In some embodiments, the gelatinization and sterilization treatment time is 4-6 minutes, and stirring treatment is performed simultaneously during the gelatinization and sterilization process.

[0032] Corn soybean meal powder is obtained by mixing corn flour and soybean meal powder. The mass ratio of corn flour to soybean meal powder is (3.2-3.5):1. Steam is passed through the corn flour and soybean meal powder to gelatinize the starch in the corn flour and sterilize the corn flour and soybean meal powder at the same time. If this process is missing, black mold and other bacteria will grow on the liquid surface or wall during anaerobic acid soup production. Fig.15 It can also improve the digestibility of corn soybean meal and provide a more suitable matrix environment for the subsequent fermentation process.

[0033] Before gelatinization and disinfection, corn and soybean meal are crushed to 80 mesh.

[0034] The particles of corn and soybean meal after crushing are more uniform, which is conducive to improving the consistency of subsequent mixing, fermentation and feed quality. Raw materials with smaller particles can promote steam penetration, allowing water to evaporate quickly, thereby shortening gelatinization and sterilization time and reducing energy consumption.

[0035] Prior to gelatinization and disinfection, the method also includes: stirring the crushed corn and soybean meal powder in an ozone atmosphere.

[0036] In the above embodiment, the method of stirring treatment in an ozone atmosphere includes placing the corn soybean meal powder in a sealed container, evacuating the container, then introducing ozone from the bottom of the sealed container and stirring the corn soybean meal powder, until the sealed container is filled with ozone, continuing the stirring treatment for 1-2 minutes, and then evacuating the container to expel the ozone.

[0037] In the above implementation, after the corn soybean meal is treated with ozone, bacteria, molds, viruses and other harmful microorganisms in the corn soybean meal can be effectively killed, which can help reduce pathogens that may exist in the feed and reduce the risk of pigs contracting diseases. Ozone can decompose some harmful substances in the feed, such as mycotoxins, thereby improving the safety of the feed. At the same time, ozone can also degrade some indigestible components in the feed, such as dietary fiber, complex protein, phytic acid, tannins, etc. After degradation, the bioavailability of nutrients can be improved.

[0038] Since the corn soybean meal is mixed with the yellow water and subjected to subsequent anaerobic fermentation only after the yellow water is treated with aeration and aerobic fermentation, compared with the existing technical solutions, the corn soybean meal does not participate in aerobic fermentation, and aerobic fermentation can effectively decompose the complex organic matter in the corn soybean meal, especially the indigestible cellulose, starch, protein and some anti-nutritional factors, which may limit the nutritional utilization of the corn soybean meal and the palatability of the final feed. In order to solve this potential problem, the inventor added ozone treatment to the corn soybean meal. On the one hand, the oxidizing property of ozone is used to promote the decomposition of macromolecular substances in the corn soybean meal and improve the utilization rate of nutrients. On the other hand, the broad-spectrum bactericidal effect of ozone can prompt the removal of harmful substances in the corn soybean meal, including microorganisms and unpleasant odor molecules, thereby solving the above-mentioned deficiencies.

[0039] Secondly, compared with aerobic and anaerobic fermentation treatments in conventional technologies, the ozone treatment process is more efficient, takes less time, consumes less nutrients, and is more conducive to improving the bioavailability of yellow water and corn soybean meal. In the prior art, aerobic fermentation and anaerobic fermentation are generally carried out sequentially, and the fermentation time is long, which is not conducive to improving production efficiency. In the present application, while yellow water is undergoing aerobic fermentation, corn soybean meal can be subjected to ozone treatment and anaerobic fermentation treatment, which has high production efficiency.

[0040] In the above implementation, ozone is first introduced and then steam is introduced for gelatinization and disinfection, which can also reduce the concentration of ozone attached to the surface of the corn and soybean meal powder, avoiding adverse effects on the subsequent anaerobic bacteria and anaerobic fermentation steps.

[0041] In some embodiments, the lactic acid bacteria include at least one of Enterococcus faecalis, Enterococcus faecium, and Lactobacillus plantarum, and the amount of lactic acid bacteria added is 30-50 g per ton of the mixed solution, and the number of live lactic acid bacteria is 10 11 cfu / g.

[0042] By properly controlling the amount of lactic acid bacteria added and the number of live bacteria, the smooth fermentation of sour soup can be ensured. The production of lactic acid can effectively lower the pH value of the mixed liquid, improve the antibacterial and digestibility of the feed, and at the same time, by lowering the pH value, it helps to extend the shelf life of sour soup and prevent the growth and corruption of harmful microorganisms.

[0043] At the same time, the synergistic effect between these microorganisms can not only improve the acid tolerance and nutrition of the individual, but also comprehensively improve the quality of the fermentation liquid. The antimicrobial peptides of Bacillus subtilis help control harmful microorganisms, brewer's yeast improves the nutritional value by fermenting sugars, and lactic acid bacteria inhibit the growth of pathogens through lactic acid fermentation, while extending the shelf life of the feed.

[0044] After sealing, store it for 2-3 days in summer and 4-5 days in winter to get pig feed sour soup.

[0045] In a second aspect, the present invention provides a pig feed sour soup prepared by the above-mentioned preparation method.

[0046] In a third aspect, the present invention also provides an application of the above-mentioned pig feed sour soup for improving the health of pigs.

[0047] In a fourth aspect, the present invention further provides a pig feed, which is prepared using the above-mentioned pig feed sour soup as a raw material, and the preparation method comprises: mixing commercially available pig feed powder and pig feed sour soup in a mass ratio of 1: (1.5-2.5) to prepare the pig feed.

[0048] In some embodiments, in the above-mentioned method for preparing pig feed, after mixing the commercially available pig feed powder and the pig feed sour soup in a mass ratio of 1:(1.5-2.5), it also includes soaking for 2-8 hours.

[0049] In the above embodiment, the mass ratio of pig feed powder to pig feed sour soup is preferably 1:1.5.

[0050] In the above embodiment, the immersion treatment time is preferably 4 hours.

[0051] In the above embodiment, the commercially available pig feed powder is bran or a composite powder containing bran.

[0052] Compared with the prior art, the present invention has the following beneficial effects:

[0053] The present invention develops the yellow water from brewing into pig feed sour soup by applying it as feed, which can not only comprehensively utilize brewing waste, but also improve the economic benefits of the enterprise. At the same time, it can further promote the development of the porridge feeding method of pig feed in my country, and contribute to the healthy development of the pig farming industry by widely improving the health level of pigs. Developing the yellow water from brewing into pig feed sour soup can improve the growth performance and immunity of pigs, reduce the occurrence of diseases, and effectively enhance the digestion and absorption of nutrients by pigs, thereby improving the overall health level of pigs. At the same time, it can prevent nutritional and non-nutritional diarrhea. It can also promote the development of small intestine morphology and improve the structure of cecal flora, which is beneficial to intestinal health and overall growth.

[0054] At the same time, the yellow water and pig feed sour soup prepared by the method of the present invention have a long shelf life, which is conducive to the large-scale resource utilization of yellow water and solves the problems of short storage period of yellow water and great difficulty in resource utilization. BRIEF DESCRIPTION OF THE DRAWINGS

[0055] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0056] Figure 1 The colony diagram of raw yellow water, homogenized yellow water and pasteurized homogenized yellow water cultured on MRS solid medium in Example 1 of the present invention;

[0057] Figure 2 for Figure 1 Micrograph of the bacterial suspension made from the colony after staining;

[0058] Figure 3 This is a colony diagram of the raw material yellow water in Example 1 of the present invention on NA solid culture medium;

[0059] Figure 4 for Figure 3 Micrograph of the colony after staining;

[0060] Figure 5 This is a colony diagram of the homogeneous yellow water in Example 1 of the present invention on NA solid culture medium;

[0061] Figure 6 for Figure 5 The stained micrograph of colony a;

[0062] Figure 7 for Figure 5 The stained micrograph of colony b;

[0063] Figure 8 for Figure 5 The stained micrograph of colony c;

[0064] Fig. 9 This is a colony diagram of the pasteurized homogenous yellow water on NA solid culture medium in Example 1 of the present invention;

[0065] Fig.10 for Fig. 9 The stained micrograph of colony a;

[0066] Fig.11 for Fig. 9 The stained micrograph of colony b;

[0067] Fig.12 for Fig. 9 The stained micrograph of colony c;

[0068] Fig.13 for Fig. 9 The stained micrograph of colony d;

[0069] Fig.14 This is an appearance diagram of the feed sour soup prepared in Example 1 of the present invention;

[0070] Fig.15 This is the appearance of the feed sour soup obtained after the corn and soybean meal powder has not been steam gelatinized and sterilized. DETAILED DESCRIPTION

[0071] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. 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.

[0072] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with the definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0073] Unless otherwise specified, the methods used in the following examples are all conventional methods. Unless otherwise specified, the materials, reagents and instruments used are all conventional materials, reagents and instruments in the art, and can be obtained by those skilled in the art through commercial channels.

[0074] When an amount, concentration or other value or parameter is expressed as a range, a preferred range or a range defined by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including the range "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its end values ​​and all integers and fractions within the range. In the present specification and claims, range definitions can be combined and / or interchanged, and if not otherwise stated, these ranges include all subranges contained therein.

[0075] Example 1

[0076] This embodiment provides a method for preparing pig feed sour soup, the steps are as follows:

[0077] In summer, the yellow water just coming out is filtered three times with a nylon net, the first time with a 500-mesh net, the second time with a 1000-mesh net, and the third time with a 2000-mesh net to obtain homogeneous yellow water.

[0078] Add Bacillus subtilis and Saccharomyces cerevisiae to the homogenized yellow water. The addition amount is: Bacillus subtilis 100 billion / g, 200g per ton of yellow water; Saccharomyces cerevisiae 2*10 10 cfu / g, add 120g per ton of yellow water.

[0079] A Roots blower was used to ventilate the homogenized yellow water with bacteria added. After aeration for 4 hours, a strong fruity aroma was emitted from the homogenized yellow water. The pH value of the yellow water was 4.2, and the total number of live bacteria was measured to be 5.38*10 8 Pieces / ml.

[0080] The corn and soybean meal are crushed through an 80-mesh sieve, and then the obtained corn soybean meal powder is steam-gelatinized for 5 minutes. During the gelatinization and sterilization process, steam is passed while stirring. After steaming, it is set aside. The corn soybean meal powder is obtained by mixing corn flour and soybean meal powder, and the mass ratio of corn flour:soybean meal powder is (3.2-3.5):1.

[0081] Corn flour, soybean meal and homogenized yellow water were mixed at a mass ratio of 1:6 to form a turbid liquid; the turbid liquid and yellow water were mixed at a mass ratio of 1:3.5 and added to the anaerobic fermentation tank, and the mixture in the anaerobic fermentation tank was fully stirred for 5 minutes to make the slurry evenly distributed.

[0082] Add Enterococcus faecalis to the anaerobic fermentation tank, add 40g per ton of slurry, the number of live Enterococcus faecalis is 100 billion / g, then seal the anaerobic fermentation tank mouth, seal for 3 days, and obtain pig feed sour soup, such as Fig.14 shown.

[0083] Experimental Example 1

[0084] This experimental example is used to observe the feeding of the sour soup of pig feed prepared in Example 1, and an observation test was conducted in a pig farm in Hubei. On March 18, 2024, the pig farm purchased 200 piglets weighing 50-70 kilograms from a pig farm in Huanggang for fattening. The 200 piglets were fed with piglet pellets on the first day of entry. On the second day, some pigs were found to have diarrhea. On the third day, more and more pigs had diarrhea, 136 of which had diarrhea, and 96 pigs had respiratory symptoms, and the feed intake was significantly reduced. On the fourth day, the piglet pellets and sour soup were mixed in a weight ratio of 1:1.5. After soaking for 2 hours, the particles dispersed and formed porridge-like feed for feeding. After eight consecutive days of feeding with the sour soup of Example 1, only 2 pigs had diarrhea, and only 1 pig had respiratory symptoms. No antibiotics were used in these eight days. After eight days, the overall pig herd was healthy, and the pigs with tear spots on their eyes disappeared and had spirits. In the observation test, the sour soup improved the health level of the pigs, and the effect was obvious.

[0085] Experimental Example 2

[0086] This experimental example is used to test the feeding effect of the pig feed sour soup prepared in Example 1.

[0087] 176 second-time fattening pigs were purchased from the same pig farm, with an average weight of 91.5 kg, and divided into four groups, 44 in each group, namely Group A, Group B, Group C, and Group D. The average weight of each group was: Group A 91.8 kg, Group B 91.7 kg, Group C 91.1 kg, and Group D 91.4 kg. The feed was provided by Huangshi Jiaxing Biotechnology Co., Ltd. The basic formula was: Tongliao corn 70%, COFCO soybean meal 21%, rapeseed cake 2%, Wudeli bran 3%, and premix 4%.

[0088] Known:

[0089] The ex-factory price of Zhongda pig powder is 3275 yuan / ton

[0090] Example 1 Pig feed sour soup cost price is 200 yuan / ton

[0091] Wudeli bran delivery price is 1950 yuan / ton

[0092] The treatment methods for each group are as follows:

[0093] Group A: directly fed with powder feed for medium and large pigs;

[0094] Group B: Feed medium and large pigs with powdered feed and sour feed soup at a weight ratio of 1:1.5, without soaking time, and feed after mixing the soup evenly;

[0095] Group C: Feed medium and large pigs with powdered feed and feed sour soup at a weight ratio of 1:1.5, soak for 4 hours, mix the soup and feed;

[0096] Group D: First, bran and sour soup were mixed at a weight ratio of 1:1.5 and soaked for 4 hours. Then, the soaked bran was added to the medium and large pig powder at 8% of the dry weight of the bran. Then, the sour soup was added to the powder at a weight ratio of 1:1.5 for medium and large pig powder and sour soup. The mixture was soaked for 4 hours. Then, the soup was mixed and fed.

[0097] Feeding time: 8:00 on July 3, 2024 to 8:00 on July 31, 2024, without a pre-trial period, and feeding with corresponding feed for 28 days.

[0098] Observed phenomena and recorded indicators:

[0099] A. Observational phenomena: whether the stool is formed, whether there is coughing and wheezing, hair condition, mental state, and high temperature environment conditions.

[0100] B. Record indicators: initial weight, final weight, daily weight gain, meat production cost, total feed consumption, feed-to-meat ratio, morbidity rate, and mortality rate.

[0101] The obtained phenomena and recorded indicators are shown in the following table:

[0102]

[0103] According to the above phenomena and indicator records, it can be seen that:

[0104] 1. The daily weight gain of group C is the best, and group D is the worst, but the meat production cost of group D is better than that of groups A and B, and second only to group C. Feeding pigs with the pig feed soaked in sour soup of the present invention can obviously reduce the meat production cost, but the effect of reducing the cost by balancing the nutrients in the feed is better, such as group C.

[0105] 2. From the morbidity point of view, groups B, C and D are better than group A, groups C and D are better than group B, and groups C and D are the same. The pig feed sour soup of the present invention can obviously reduce the morbidity.

[0106] 3. From the observation of each group of pigs in a high temperature environment, panting occurred under high temperature conditions, and groups B, C, and D were significantly lower than group A, while groups C and D were significantly lower than group B, which shows that the pig feed sour soup of the present invention can significantly reduce panting caused by heat stress, but the effect is significantly better after the feed is soaked in the sour soup for 4-8 hours. Anorexia occurred under high temperature conditions, and groups B, C, and D were significantly better than group A, while groups C and D were significantly better than group B, which shows that the pig feed sour soup of the present invention can significantly reduce anorexia caused by heat stress, but after the feed is soaked in the sour soup for 4-8 hours, it can more obviously promote pigs to eat, and the effect of resisting heat stress is better.

[0107] The yellow water stock solution used for production in Example 1, the homogenized yellow water after three filtrations, and the homogenized yellow water after three filtrations after pasteurization were used as samples, respectively, and mixed with MRS solid medium and poured into the culture medium to obtain lactic acid bacteria colonies, such as Figure 1 As shown, from left to right are the yellow water stock solution used for production, homogenized yellow water after three filtrations, and homogenized yellow water samples after three filtrations after pasteurization. The lactic acid bacteria grow inside the culture medium, and the shape is a white round cake that is thick in the middle and thin around.

[0108] from Figure 1 Pick a single colony from the plate and mix it with sterile water to make a bacterial suspension. After Gram staining, observe it under a 100× optical microscope. The microscopic morphology of the strain is as follows Figure 2 As shown, the order of pictures is Figure 1 Consistent. Figure 2 It can be seen that lactic acid bacteria are Gram-positive bacteria, which appear purple-red after staining; the microscopic morphology of lactic acid bacteria in the three samples is relatively consistent, with short rods, either alone or in chains, and it is preliminarily inferred that they belong to the large category of Lactobacillus.

[0109] The yellow water stock solution used for production in Example 1 was used as a sample, and the bacterial colonies obtained after coating on the NA solid medium were as follows: Figure 3 As shown in the figure, the colony has a single shape, white and nearly round, with wavy edges, a layer of wrinkles that arch toward the middle, and a small amount of mucus inside. Based on the colony morphology, it is speculated that it belongs to Bacillus.

[0110] Figure 4 for Figure 3 The microscopic morphology of the strain (100×) shows that the bacteria are Gram-positive bacteria. The bacteria are rod-shaped and arranged singly or in chains. A small number of spores can also be seen in the field of view (indicated by the arrows).

[0111] Figure 5 This is a colony image obtained by culturing the homogeneous yellow water sample after three filtrations in Example 1 on the NA solid culture medium. Figure 6-8 They are Figure 5 Microscopic morphology of different strains.

[0112] Figure 5 In the figure, colony a is white and nearly circular, with wavy edges and a layer of wrinkles that arch toward the middle on the surface. There is a small amount of mucus inside. Based on the colony morphology, it is speculated that it belongs to Bacillus. Figure 6 Shown is its microscopic morphology (100×). The bacteria are Gram-positive bacteria with rod-shaped bodies, arranged singly or in chains.

[0113] Colony b is off-white and nearly round, with wavy and slightly moist edges, an uneven surface, and no obvious mucus. Based on the colony morphology, it is inferred that it belongs to Bacillus; Figure 7 The microscopic morphology (100×) of the bacteria is shown. The bacteria are Gram-positive bacteria with rod-shaped bodies, arranged singly or in chains, and a small number of spores can be seen in the field of view.

[0114] Colony c is light yellow and nearly circular, with irregular edges, a layer of wrinkles on the surface, and no obvious mucus. Based on the colony morphology, it is inferred that it belongs to Bacillus; Figure 8 Shown is its microscopic morphology (100×). The bacteria are Gram-positive bacteria with rod-shaped bodies, arranged singly or in chains.

[0115] Fig. 9 The colony diagram is shown in Example 1, which is obtained by culturing the homogenized yellow water sample after three filtrations after pasteurization on the NA solid medium. Figure 10-13 They are Fig. 9 Microscopic morphology of different strains.

[0116] Fig. 9 In the figure, colony a is a semi-transparent circle with a smooth and moist surface, and the bacteria are in a mucous state; Fig.10 The microscopic morphology (100×) of the bacteria is shown. The bacteria are Gram-positive bacteria. The bacteria are rod-shaped and arranged singly or in chains. A large number of spores can be seen in the field of view. Based on the microscopic morphology, it is judged to be Bacillus.

[0117] Colony b is white and nearly circular, with wavy edges and a layer of wrinkles on the surface that arch toward the middle. There is a small amount of mucus inside. Based on the colony morphology, it is speculated that it belongs to Bacillus. Fig.11 The microscopic morphology (100×) of the bacteria is shown. The bacteria are Gram-positive bacteria with rod-shaped bodies, arranged singly or in chains, and a small number of spores can be seen in the field of view.

[0118] Colony c is off-white and nearly round, with wavy and slightly moist edges, a rough surface, and no obvious mucus. Based on the colony morphology, it is inferred that it belongs to Bacillus; Fig.12 The figure shows its microscopic morphology (100×). The bacteria are Gram-positive bacteria with rod-shaped bodies, arranged singly or in chains.

[0119] Colony d is a semi-transparent circle with a frosted bacterial film on the surface and contains a large amount of mucus; Fig.13The figure shows its microscopic morphology (100×). The bacteria are Gram-positive bacteria. There are a large number of spores enveloping a small number of bacterial bodies in the field of view. The bacterial bodies are rod-shaped and are judged to be Bacillus based on their microscopic morphology.

[0120] Example 2

[0121] The only difference between this embodiment and embodiment 1 is that the lactic acid bacteria used is Enterococcus faecium.

[0122] Example 3

[0123] The only difference between this embodiment and embodiment 1 is that the lactic acid bacteria used is Lactobacillus plantarum.

[0124] Example 4

[0125] The only difference between this embodiment and embodiment 1 is that the lactic acid bacteria used are a mixture of Enterococcus faecalis, Enterococcus faecium and Lactobacillus plantarum, wherein the mass ratio of Enterococcus faecalis, Enterococcus faecium and Lactobacillus plantarum is 1:1:2.

[0126] Example 5

[0127] The difference between this embodiment and embodiment 1 is that the yellow water just coming out is filtered once with a nylon mesh and filtered with a 2000 mesh mesh to obtain homogeneous yellow water.

[0128] Example 6

[0129] The difference between this embodiment and embodiment 1 is that Bacillus subtilis and Saccharomyces cerevisiae are added to the homogenized yellow water in the following amounts: 10 11 cfu / g, add 100g per ton of yellow water; brewer's yeast 2*10 10 cfu / g, add 150g per ton of yellow water.

[0130] Example 7

[0131] The difference between this embodiment and embodiment 1 is that Bacillus subtilis and Saccharomyces cerevisiae are added to the homogenized yellow water in the following amounts: 10 11 cfu / g, add 300g per ton of yellow water; brewer's yeast 2*10 10 cfu / g, add 100g per ton of yellow water.

[0132] Example 8

[0133] The difference between this embodiment and embodiment 1 is that Enterococcus faecalis is added to the anaerobic fermentation tank, 30 g is added per ton of slurry, and the number of live Enterococcus faecalis is 10 11 cfu / g.

[0134] Example 9

[0135] The difference between this embodiment and embodiment 1 is that Enterococcus faecalis is added to the anaerobic fermentation tank, 50 g is added per ton of slurry, and the number of live Enterococcus faecalis is 10 11 cfu / g.

[0136] Example 10

[0137] The only difference between this embodiment and embodiment 1 is that, before the steam gelatinization and sterilization treatment of corn soybean meal, the present embodiment further includes the steps of transferring the corn soybean meal to a sealed container, vacuumizing the container, and then filling ozone from the bottom of the container under stirring until the container is filled with ozone, and then continuing the stirring treatment for 1 minute, and then vacuumizing the container to expel the ozone, breaking the vacuum, and then performing gelatinization and sterilization treatment.

[0138] Embodiment 11

[0139] The only difference between this embodiment and embodiment 1 is that, before the corn soybean meal powder is subjected to steam gelatinization and sterilization treatment, the method further includes transferring the corn soybean meal powder to a sealed container, vacuumizing the container, and then, under stirring, filling ozone from the bottom of the container until the container is filled with ozone, and then continuing the stirring treatment for 2 minutes, and then vacuumizing the container to expel the ozone, breaking the vacuum, and then conducting gelatinization and sterilization treatment.

[0140] Comparative Example 1

[0141] The difference between this comparative example and Example 1 is that only Bacillus subtilis is added to the homogenized yellow water, and the addition amount is: Bacillus subtilis 10 11 cfu / g, add 224g per ton of yellow water.

[0142] Comparative Example 2

[0143] The difference between this comparative example and Example 1 is that brewer's yeast is added to the homogenized yellow water in an amount of 2*10 10 cfu / g, add 1120g per ton of yellow water.

[0144] Comparative Example 3

[0145] The difference between this comparative example and Example 1 is that the yellow water is not filtered.

[0146] Comparative Example 4

[0147] The difference between this comparative example and Example 1 is that the yellow water is directly mixed with corn and soybean meal for anaerobic fermentation after being filtered.

[0148] Comparative Example 5

[0149] In summer, the yellow water just coming out is filtered three times with a nylon net, the first time with a 500-mesh net, the second time with a 1000-mesh net, and the third time with a 2000-mesh net to obtain homogeneous yellow water.

[0150] The corn and soybean meal were crushed through an 80-mesh sieve, and then the corn and soybean meal powder was sterilized by steam gelatinization for 5 minutes. During the gelatinization and sterilization process, the steam was passed while stirring, and the powder was set aside after steaming.

[0151] Add Bacillus subtilis and Saccharomyces cerevisiae to the homogenized yellow water. The addition amount is: Bacillus subtilis 10 11 cfu / g, add 200g per ton of yellow water; brewer's yeast 2*10 10 cfu / g, add 120g per ton of yellow water, then mix corn flour, soybean meal and homogenized yellow water in a mass ratio of 1:6 to form a turbid liquid; mix the turbid liquid with yellow water in a mass ratio of 1:3.5.

[0152] Use a Roots blower to ventilate the turbid liquid with bacteria added and aerate for 4 hours.

[0153] The turbid liquid is then transferred into the anaerobic fermentation tank, and the mixture in the anaerobic fermentation tank is fully stirred for 5 minutes to ensure uniform distribution of the slurry.

[0154] Add Enterococcus faecalis into the anaerobic fermentation tank, add 40g per ton of slurry, and the live bacteria count of Enterococcus faecalis is 100 billion / g. Then seal the anaerobic fermentation tank mouth and seal it for 3 days to obtain pig feed sour soup.

[0155] The nutrient component analysis, pH value detection and odor detection were performed on the pig feed sour soup prepared in the above embodiment and comparative example, and the shelf life was tested, and the results were shown in the following table.

[0156]

[0157] It is not difficult to see from the above-mentioned embodiment data that the present application greatly improves the shelf life of the sour soup pig feed prepared from the yellow water of brewing wine through three filtrations and aerobic fermentation treatments, and by adopting the method of combining Bacillus subtilis with brewer's yeast, the shelf life of the obtained sour soup is greatly improved, and the fruity flavor is sufficient. The anaerobic fermentation treatment with specific lactic acid bacteria further improves its nutritional value.

[0158] It can be seen from the comparison between Examples 1-3 and Example 4 that the combination of specific lactic acid bacteria has an unexpected technical effect on improving the nutritional value.

[0159] From the comparison between Example 1 and Examples 6-7, it can be seen that the specific ratio of Bacillus subtilis and Saccharomyces cerevisiae has a significant effect on improving the shelf life.

[0160] From the comparison between Example 1 and Examples 8-9, it can be seen that the dosage of lactic acid bacteria not only has a significant impact on the shelf life, but also affects its odor.

[0161] By comparing Example 1 with Example 10 and Example 11, it can be seen that the nutritional value and shelf life of the sour soup are further improved after ozone treatment before gelatinization and disinfection.

[0162] By comparing Example 1 with Comparative Examples 1-4, it can be seen that the selection of bacteria and the process used in the aerobic fermentation stage have a significant impact on the shelf life, smell and nutritional value of the final sour soup.

[0163] The sour soups prepared in the above-mentioned Examples 1, 10, 11 and Comparative Example 5 were directly used for feeding piglets for 28 days, and the weight gain was counted, and the average weight gain and average feed consumption were calculated to obtain the following results:

[0164] Grouping Average weight gain (g / day) Average material consumption (kg / day) Feed to meat ratio Example 1 290 2.2 2.0 Example 10 320 2.0 1.8 Embodiment 11 310 2.1 1.9 Comparative Example 5 280 2.3 2.2

[0165] It is not difficult to see from the above data that Example 10 and Example 11 are superior in piglet growth performance, feed conversion efficiency and overall effect due to ozone treatment.

[0166] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing pig feed sour soup using wine brewing yellow water, characterized in that: The steps include: Yellow water preservation treatment: fresh yellow water is filtered to obtain homogenized yellow water, Bacillus subtilis and Saccharomyces cerevisiae are added to the homogenized yellow water, and the yellow water is aerated to obtain the preserved yellow water; Preparation of sour soup: The crushed corn soybean meal powder is gelatinized and sterilized with steam, and then the gelatinized and sterilized corn soybean meal powder is added to the yellow water treated with freshness treatment, and mixed at a material-water mass ratio of 1: (5-8) to obtain a turbid liquid, and the turbid liquid is mixed with the yellow water treated with freshness treatment at a mass ratio of 1: (3-4) to obtain a mixed liquid, and the mixed liquid is added to an anaerobic reaction container, and lactic acid bacteria are added at the same time, and the mixture is sealed and anaerobic fermentation is performed to obtain pig feed sour soup.

2. The method for preparing pig feed sour soup using brewing yellow water as claimed in claim 1, characterized in that: The filtering treatment method includes filtering the fresh yellow water three times in sequence.

3. The method for preparing pig feed sour soup using brewing yellow water as claimed in claim 2, characterized in that: The first filtration mesh is 500 mesh, the second filtration mesh is 1000 mesh, and the third filtration mesh is 2000 mesh.

4. The method for preparing pig feed sour soup using brewing yellow water as claimed in claim 1, characterized in that: The amount of Bacillus subtilis added is 100-300g per ton of yellow water, and the number of live bacteria of Bacillus subtilis is 10 11 cfu / g.

5. The method for preparing pig feed sour soup using brewing yellow water as claimed in claim 1, characterized in that: The amount of brewer's yeast added is 100-150g per ton of yellow water, and the number of live yeast is 2*10 10 cfu / g.

6. The method for preparing pig feed sour soup using brewing yellow water as claimed in claim 1, characterized in that: The aeration treatment method includes ventilating the homogeneous yellow water for 3-5 hours, and the end point of aeration is that the homogeneous yellow water emits a fruity aroma.

7. The method for preparing pig feed sour soup using brewing yellow water as claimed in claim 1, characterized in that: The gelatinization and disinfection treatment time is 4-6 minutes, and stirring is carried out simultaneously during the gelatinization and disinfection process.

8. The method for preparing pig feed sour soup using brewing yellow water as claimed in claim 1, characterized in that: The lactic acid bacteria include at least one of Enterococcus faecalis, Enterococcus faecium, and Lactobacillus plantarum. The amount of lactic acid bacteria added is 30-50 g of lactic acid bacteria per ton of mixed liquid, and the number of live lactic acid bacteria is 10 11 cfu / g.

9. A pig feed sour soup, characterized in that: The preparation method is described in any one of claims 1 to 8.

10. An application of the pig feed sour soup according to claim 9, characterized in that: Pig feed sour soup is used to improve pig health.

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