Shrimp chaff fermentation product as well as preparation method and application thereof

Abstract

The invention belongs to the field of biology, and particularly relates to a preparation method of a shrimp chaff fermentation product, which is characterized by comprising the following steps: carrying out combined solid state fermentation and enzymolysis on micro-crushed shrimp chaff by using compound bacteria and enzyme to obtain the fermentation product, the particle size of the micro-crushed shrimp chaff is 100-200 meshes; the compound bacteria consist of bacillus subtilis, saccharomyces cerevisiae, enterococcus faecalis and bacillus licheniformis; the enzyme is mannase, protease and neutral protease. According to the method, superfine ground shrimp chaff is adopted as a raw material, compound bacteria and an enzyme preparation are adopted for inoculating the raw material, conversion of nutritional ingredients of the shrimp chaff is promoted, the nutrition utilization rate of chicken to the shrimp chaff is increased, and the laying rate, the eggshell thickness and the eggshell strength are improved. Meanwhile, the invention also provides the shrimp chaff fermentation product and application thereof.

Description

Technical Field

[0001] The invention belongs to the biological field, and particularly relates to a shrimp bran fermentation product and a preparation method and application thereof. Background Art

[0002] Shrimp bran is the outer shell of the shrimp body. It is rich in chitin (as the raw material for producing chitosan) (chitin), protein, DHA, EPA, choline, phospholipids, cholesterol, astaxanthin, astaxanthin and various beneficial elements such as phosphorus, calcium, iron, manganese, zinc, copper, etc. The protein, choline, phospholipids and cholesterol in shrimp bran are mainly enriched in the head cavity, chelicerae and walking legs. They are indispensable substances for animals and have the effect of improving animal fat metabolism and improving immunity. In addition, the rich active calcium contained in shrimp shells is easily absorbed and utilized by livestock and poultry. Therefore, it can be said that shrimp bran is a feed raw material with high utilization value.

[0003] In preliminary experiments, we found that the fermentation product prepared by fermenting shrimp bran, when used as a chicken feed additive, has the effect of increasing feed intake, promoting growth and reducing feed costs.

[0004] Hubei is the most important production area of ​​crayfish in the country. Packaged lobster tails have become a popular product in the market. During the production process, a large number of shrimp heads and shells are produced.

[0005] In the early stage of utilization, it was verified that it has good feed value.

[0006] The technical problem to be solved in this case is: how to achieve in-depth utilization of shrimp bran and increase its added value. Summary of the invention

[0007] In view of the shortcomings of the prior art, the purpose of the present invention is to provide a method for preparing a shrimp bran fermentation product. The method adopts ultrafinely crushed shrimp bran as a raw material, and adopts a composite bacteria and an enzyme preparation to inoculate the raw material, so as to promote the conversion of the nutritional components of the shrimp bran, improve the nutritional utilization rate of the shrimp bran by chickens, and improve the egg production rate, eggshell thickness and strength.

[0008] Meanwhile, the invention also provides the shrimp bran fermentation product and application thereof.

[0009] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0010] A method for preparing a shrimp bran fermentation product, comprising: subjecting the micro-crushed shrimp bran to combined solid-state fermentation and enzymolysis using composite bacteria and enzymes to obtain a fermentation product;

[0011] The particle size of the micro-crushed shrimp bran is 100-200 meshes;

[0012] The composite bacteria consists of Bacillus subtilis, Saccharomyces cerevisiae, Enterococcus faecalis and Bacillus licheniformis;

[0013] The enzymes are mannanase, protease and neutral protease.

[0014] In the above-mentioned method for preparing the shrimp bran fermentation product, the method is specifically as follows:

[0015] Step 1: Crush the shrimp bran into 100-200 mesh;

[0016] Step 2: inoculating the composite bacteria and enzyme into the powder of step 1 for solid-state fermentation culture;

[0017] Step 3: drying the product of step 2;

[0018] The Bacillus subtilis, Saccharomyces cerevisiae, Enterococcus faecalis, Bacillus licheniformis, and neutral protease are added to step 2 in the form of a composite preparation; the mannanase and protease are added to step 2 in the form of a composite enzyme;

[0019] The composite preparation contains 1*10 8 cfu / g of Bacillus subtilis, 1*10 8 cfu / g of Bacillus subtilis, 4*10 8 cfu / g of Enterococcus faecalis, 3*10 8 cfu / g of Saccharomyces cerevisiae, 5000U / g of neutral protease;

[0020] The complex enzyme contains 50000U / g of protease and 5000U / g of mannanase.

[0021] In the above-mentioned method for preparing the shrimp bran fermentation product, 1 to 3 g of the compound preparation and 1 to 4 g of the compound enzyme are added per kilogram of shrimp bran.

[0022] In the above-mentioned method for preparing shrimp bran fermentation products, the component indicators of the shrimp bran are: crude protein ≥30wt%, crude ash ≤40wt%, VBN ≤10, and crude fat ≤13wt%.

[0023] In the above-mentioned method for preparing shrimp bran fermentation products, the fermentation time of step 2 is 3 to 7 days; the fermentation temperature is 30 to 35° C.; and the fermentation condition is anaerobic fermentation.

[0024] Meanwhile, the invention also discloses a shrimp bran fermentation product, which is prepared by any of the above methods.

[0025] In addition, the invention also discloses the use of the shrimp bran fermentation product as described above in preparing feed.

[0026] In the above-mentioned use, the feed is chicken feed.

[0027] Finally, the invention also discloses a chicken feed, wherein 2-5 wt % of the shrimp bran fermentation product is added into the chicken feed.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] The invention adopts ultrafinely crushed shrimp bran as raw material, adopts composite bacteria and enzyme preparation to inoculate the raw material, promotes the transformation of shrimp bran nutrients, improves the nutritional utilization rate of shrimp bran by chickens, and improves egg production rate, eggshell thickness and strength. DETAILED DESCRIPTION

[0030] The technical solution of the present invention is further described below by specific implementation methods. It should be understood by those skilled in the art that the embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0031] Source of raw materials:

[0032] Shrimp bran: Tianjin Yunlizhixing Biotechnology Co., Ltd., specifications: crude protein ≥ 30wt%, crude ash ≤ 40wt%, VBN ≤ 10, crude fat ≤ 13wt%;

[0033] Compound preparation: The trade name is Minotin 300, specification: ≥1*10 8 cfu / g of Bacillus subtilis, ≥1*10 8 cfu / g of Bacillus subtilis, ≥4*10 8 cfu / g of Enterococcus faecalis, ≥3*10 8 cfu / g of Saccharomyces cerevisiae, ≥5000U / g of neutral protease;

[0034] Complex enzyme: The trade name is Terigo YGL103, with specifications of ≥50000U / g of protease and ≥5000U / g of mannanase.

[0035] Bacillus licheniformis: Product name: Mixed feed additive Bacillus licheniformis type V (Taishan, Shengliyuan), specification: Bacillus licheniformis ≥ 5*10 8 cfu / g;

[0036] Composite bacteria: Trade name: Minoga 5, Specification: Enterococcus faecalis ≥ 5*10 7 cfu / g, Saccharomyces cerevisiae ≥5*10 9 cfu / g.

[0037] Example 1

[0038] The method for preparing shrimp bran fermentation products comprises the following steps:

[0039] Step 1: Crush the shrimp bran and pass through a 100-mesh sieve;

[0040] The nutritional components of shrimp bran are as follows: moisture: 8.74wt%, crude protein: 31.51wt%; crude fat: 10.52wt%; crude ash: 32.04wt%; calcium: 11.51wt%; total phosphorus: 0.76wt%; salt: 1.15wt%; VBN: 7.68;

[0041] The powder is obtained by crushing with an ultrafine grinder and sieving;

[0042] Step 2: inoculating the composite preparation (Meinotin 300) and the composite enzyme (Teligao YGL103) into the powder of step 1, adjusting the moisture content of the material to 20wt%, and conducting solid-state fermentation culture; the inoculation amount of the composite preparation is 2g / kg shrimp bran, and the amount of the composite enzyme is 2g / kg shrimp bran;

[0043] The solid-state fermentation process is: temperature 30-35°C, time 7 days, fermentation form is anaerobic fermentation;

[0044] Step 3: Dry the product of step 2 to make its moisture content 9-13wt%.

[0045] Example 2

[0046] The method is substantially the same as Example 1, except that the inoculation amount of the composite preparation is 1 g / kg shrimp bran, and the dosage of the composite enzyme is 1 g / kg shrimp bran.

[0047] Example 3

[0048] The method is substantially the same as Example 1, except that the inoculation amount of the composite preparation is 3 g / kg shrimp bran, and the dosage of the composite enzyme is 4 g / kg shrimp bran.

[0049] Example 4

[0050] The method is substantially the same as Example 1, except that the nutritional components of shrimp bran are as follows: moisture: 8.62wt%, crude protein: 31.1wt%; crude fat: 8.59wt%; crude ash: 38.38wt%; calcium: 14.69wt%; total phosphorus: 0.78wt%; salt: 1.36wt%; VBN: 9.3.

[0051] Example 5

[0052] The method is substantially the same as Example 1, except that the nutritional components of shrimp bran are as follows: moisture: 8.31wt%, crude protein: 32.59wt%; crude fat: 8.07wt%; crude ash: 36.32wt%; calcium: 14.02wt%; total phosphorus: 0.77wt%; salt: 1.22wt%; VBN: 8.54.

[0053] Comparative Example 1

[0054] The method for preparing shrimp bran fermentation products comprises the following steps:

[0055] Step 1: Crush the shrimp bran and pass through a 100-mesh sieve;

[0056] The nutritional components of shrimp bran are as follows: moisture: 8.74wt%, crude protein: 31.51wt%; crude fat: 10.52wt%; crude ash: 32.04wt%; calcium: 11.51wt%; total phosphorus: 0.76wt%; salt: 1.15wt%; VBN: 7.68;

[0057] The powder is obtained by crushing with an ultrafine grinder and sieving;

[0058] Step 2: Inoculate Bacillus licheniformis (Bacillus licheniformis type V) and complex enzyme (Teligao YGL103) into the powder of step 1, adjust the moisture content of the material to 20wt%, and carry out solid-state fermentation culture; the inoculation amount of Bacillus licheniformis is 2g / kg shrimp bran, and the amount of complex enzyme is 2g / kg shrimp bran;

[0059] The solid-state fermentation process is: temperature 30-35°C, time 7 days, fermentation form is anaerobic fermentation;

[0060] Step 3: Dry the product of step 2 to make its moisture content 9-13wt%.

[0061] Comparative Example 2

[0062] The method for preparing shrimp bran fermentation products comprises the following steps:

[0063] Step 1: Crush the shrimp bran and pass through a 100-mesh sieve;

[0064] The nutritional components of shrimp bran are as follows: moisture: 8.74wt%, crude protein: 31.51wt%; crude fat: 10.52wt%; crude ash: 32.04wt%; calcium: 11.51wt%; total phosphorus: 0.76wt%; salt: 1.15wt%; VBN: 7.68;

[0065] The powder is obtained by crushing with an ultrafine grinder and sieving;

[0066] Step 2: Inoculate the composite bacteria (Meinoga 5) and the composite enzyme (Teligao YGL103) into the powder of step 1, adjust the moisture content of the material to 20wt%, and carry out solid-state fermentation culture; the inoculation amount of the composite bacteria is 2g / kg shrimp bran, and the dosage of the composite enzyme is 2g / kg shrimp bran;

[0067] The solid-state fermentation process is: temperature 30-35°C, time 7 days, fermentation form is anaerobic fermentation;

[0068] Step 3: Dry the product of step 2 to make its moisture content 9-13wt%.

[0069] Comparative Example 3

[0070] The ultrafinely crushed shrimp bran of Example 1 was used as a sample.

[0071] Breeding experiment

[0072] The chickens were in a fully enclosed automated chicken house with 1,180 chickens in each treatment group. The pre-feeding period was 1 week and the formal test period was 8 weeks. The chickens were Roman pink and the chickens were 337-393 days old in the formal test. They had free access to food and water during the test period and followed normal immunization procedures. The egg production rate and egg weight were recorded every day, and the feed intake, eggshell strength and thickness were measured every week.

[0073] 4 g / kg of the above fermentation product was added to chicken feed.

[0074] The fermentation products are the fermentation products of Example 1, Comparative Example 1, Comparative Example 2 and the shrimp bran of Comparative Example 3, and the treatment group without shrimp bran is used as a blank group for control.

[0075] The test items are:

[0076] 1. Egg production rate; 2. Eggshell thickness; 3. Eggshell strength.

[0077] The test statistical results can be seen in Table 1 below;

[0078] Table 1. Results of breeding experiment

[0079]

[0080] Result analysis:

[0081] 1. By comparing Example 1, Comparative Examples 1 to 3 and the blank group, it can be seen that feeding shrimp bran or shrimp bran fermentation products as a feed additive can significantly improve the egg production rate;

[0082] 2. Through the comparison of Example 1, Comparative Examples 1 to 3 and the blank group, it can be seen that the fermentation combined enzymolysis product of the present invention and the shrimp bran itself can improve the thickness and strength of the eggshell, wherein the contribution of the unfermented shrimp bran to the thickness and strength of the eggshell is not obvious; the fermentation product of Comparative Example 2 contributes more obviously to the thickness and strength of the eggshell, indicating that the influence of the type of fermentation bacteria on the thickness and strength of the eggshell is the main one, that is, the selection of fermentation bacteria affects the degradation of materials such as oil and protein in the fermentation product, and improves the absorption efficiency of the chicken for the shrimp bran. Through the comparison of Comparative Examples 1 and 3, it can be seen that the use of enzymolysis process can improve the thickness and strength of the eggshell to a certain extent.

[0083] 3. During the breeding process, it was found through observation and record that the fermentation products of Example 1, Comparative Example 1, and Comparative Example 2 produced less loose stools during the feeding process, indicating that the fermentation combined with enzymatic hydrolysis process can improve the intestinal health of chickens.

[0084] 4. In addition, the yolk weight of each treatment group and the blank group was counted, and the ratio of yolk to egg weight was calculated, which was generally in the fluctuation range of 0.29±0.02, indicating that shrimp bran or its fermentation products have no significant effect on egg yolk, and mainly improve eggshell thickness, eggshell strength and egg production rate.

[0085] The applicant declares that the present invention illustrates the process method of the present invention through the above-mentioned embodiments, but the present invention is not limited to the above-mentioned process steps, and it does not mean that the present invention must rely on the above-mentioned process steps to be implemented. Those skilled in the art should understand that any improvement of the present invention, equivalent replacement of the raw materials selected by the present invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

Claims

1. A method for preparing a shrimp bran fermentation product, characterized in that: The method comprises: using composite bacteria and enzymes to carry out solid-state fermentation and enzymolysis on micro-crushed shrimp bran to obtain a fermentation product; The particle size of the micro-crushed shrimp bran is 100-200 meshes; The composite bacteria consists of Bacillus subtilis, Saccharomyces cerevisiae, Enterococcus faecalis and Bacillus licheniformis; The enzymes are mannanase, protease and neutral protease.

2. The method for preparing the shrimp bran fermentation product according to claim 1, characterized in that: The method is specifically as follows: Step 1: Crush the shrimp bran into 100-200 mesh; Step 2: inoculating the composite bacteria and enzyme into the powder of step 1 for solid-state fermentation culture; Step 3: drying the product of step 2; The Bacillus subtilis, Saccharomyces cerevisiae, Enterococcus faecalis, Bacillus licheniformis and neutral protease are added to step 2 in the form of a composite preparation; The mannanase and protease are added to step 2 in the form of a complex enzyme; The composite preparation contains 1*10 8 cfu / g of Bacillus subtilis, 1*10 8 cfu / g of Bacillus subtilis, 4*10 8 cfu / g of Enterococcus faecalis, 3*10 8 cfu / g of Saccharomyces cerevisiae, 5000U / g of neutral protease; The complex enzyme contains 50000U / g of protease and 5000U / g of mannanase.

3. The method for preparing the shrimp bran fermentation product according to claim 2, characterized in that: Add 1 to 3 g of compound preparation and 1 to 4 g of compound enzyme per kilogram of shrimp bran.

4. The method for preparing the shrimp bran fermentation product according to claim 1, characterized in that: The component indicators of the shrimp bran are: crude protein ≥ 30wt%, crude ash ≤ 40wt%, VBN ≤ 10, and crude fat ≤ 13wt%.

5. The method for preparing the shrimp bran fermentation product according to claim 2, characterized in that: The fermentation time of step 2 is 3 to 7 days; the fermentation temperature is 30 to 35° C.; and the fermentation condition is anaerobic fermentation.

6. A shrimp bran fermentation product, characterized in that: The method is prepared by any one of claims 1 to 5.

7. Use of the shrimp bran fermentation product as claimed in claim 6 in preparing feed.

8. The use according to claim 7, characterized in that The feed is chicken feed.

9. A chicken feed, characterized in that: The chicken feed is added with 2-5wt% of the shrimp bran fermentation product as claimed in claim 6.

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