Fermented yucca feed additive and preparation method thereof

Abstract

The invention relates to the technical field of feed additives, and particularly provides a functional feed additive product which takes yucca as a main raw material and is subjected to bacterium-enzyme synergistic fermentation and a processing technology of the functional feed additive product. Comprising the following steps: compounding yucca raw powder with fermentation auxiliary materials, fermenting with an enzyme preparation and probiotics at 25-40 DEG C for 1-5 days, and drying by vacuum microwave drying equipment to obtain a fermented yucca product. After synergistic fermentation of bacteria and enzymes, cell wall macromolecules in the yucca raw powder are fully degraded, and the content and the biological effect of bioactive components such as saponin in yucca are improved; meanwhile, the yucca can significantly increase the number of probiotics, optimize the composition of the probiotics, further improve the intestinal flora of animals, further improve the production performance and immune defensive performance of the animals, and have high livestock and poultry breeding application value.

Description

Technical Field

[0001] The present invention relates to the technical field of feed additives, and specifically provides a fermented yucca product mainly made of yucca whole powder and co-fermented by multiple enzymes and its processing technology. Background Art

[0002] In recent years, with the application of modern breeding technologies and the improvement of intensification levels, the health, production, and environment of animals have received increasing attention. Extracts of yucca plants, due to their natural and multifunctional characteristics, have been widely used in livestock and poultry breeding disinfectants or fecal deodorants (CN115136963A, CN107439797A, CN107372681A, CN106268287A). By reducing the content of harmful gases in feces and improving the livestock and poultry breeding environment, it can further improve animal production performance. It has also been found that yucca extracts can improve the intestinal physical and chemical environment and microbial composition, and play an important role in improving animal immune performance (CN112868938A, CN106721320A, CN103815143A), and is a multifunctional feed additive product.

[0003] Most yucca extracts are processed by spraying the squeezed juice on a carrier and then drying. Water-soluble yucca saponins and glycocomponents are its main active ingredients, which are inseparable from the biological functions of yucca extracts. Yucca polysaccharides can bind ammonia molecules in the animal intestine to produce non-toxic nitrogen compounds, which can be utilized by intestinal microorganisms to improve protein utilization rate and reduce ammonia emissions; yucca saponins can balance the intestinal flora by increasing the permeability of intestinal bacteria, increase the permeability of intestinal mucosal cells to promote the absorption of nutrient factors, and stimulate the proliferation of immune cells to improve immune function.

[0004] In addition to the squeezed juice, yucca can also be directly dried and ground into powder. Yucca whole powder contains almost all the bioactive components of the yucca plant, especially polyphenolic compounds (yoccaols) that only exist in the bark, which have strong antioxidant and anti-inflammatory effects. Yucca whole powder has currently been applied to anti-coccidial infection in calves (CN113261616A) and heat stress relief in broilers (CN115708546A), and has high application value.

[0005] Yucca powder is a green and safe natural plant product. However, due to issues such as limited production affected by raw materials and seasons, the production technology and application methods still need to be further optimized. Currently, there are no relevant reports on preparing a fermented yucca feed additive product with whole yucca powder as the main raw material to synergistically exert the probiotic and prebiotic functions of all yucca active ingredients. Summary of the Invention

[0006] In order to overcome the problems in the above-mentioned background technology, the present invention aims to provide a fermented yucca product and its processing technology.

[0007] To achieve the above object, the present invention adopts the following technical solutions: A fermented yucca, which is a functional feed additive product obtained by uniformly mixing a fermentation substrate, a compound probiotic, and a compound enzyme preparation, and subjecting them to co-fermentation with bacteria and enzymes for 1 - 5 days: The formula of the fermentation substrate includes yucca and fermentation auxiliary materials; Furthermore, the fermentation auxiliary materials are one or more of corn, soybean meal, wheat bran, apple pomace, cinnamon powder, and jujube powder; Preferably, the fermentation auxiliary materials are corn and apple pomace; Furthermore, the weight percentages of yucca powder, corn, and apple pomace are 65 - 85% for yucca powder, 10 - 30% for corn, and 1 - 10% for apple pomace; Furthermore, the yucca powder is derived from 100% yucca plants, specifically Yucca schidigera Roezl ex Ortgies of the genus Yucca in North America, with a moisture content ≤ 8%, a total yucca dissolved solid ≥ 50%, and a yucca saponin content ≥ 10%.

[0008] The compound enzyme preparation includes one or more of xylanase (100000U / g), mannanase (50000U / g), glucanase (20000U / g), pectinase (20000U / g), and cellulase (50000U / g); Preferably, the ratio of xylanase, mannanase, glucanase, pectinase, and cellulase is 5 - 10:1 - 2:1 - 2:1 - 2:1 - 2; More preferably, the ratio of xylanase, mannanase, and cellulase is 5 - 10:1 - 2:1 - 2; Furthermore, the addition amount of the compound enzyme is 3 - 5% of the total mass of the fermentation substrate.

[0009] The compound probiotic includes lactic acid bacteria, yeasts, and bacilli; Furthermore, the lactic acid bacteria include one or more of Lactobacillus plantarum, Enterococcus faecium, Lactobacillus fermentum, and Lactobacillus acidophilus; Preferably, the lactic acid bacteria include Lactobacillus plantarum and Enterococcus faecium, with a viable count of 4×10 9cfu / g, with a ratio of 1 - 3:1; Furthermore, the yeast includes one or more of Saccharomyces cerevisiae and Candida utilis; Preferably, the yeast is Saccharomyces cerevisiae, and the viable count is 1×10 10 cfu / g; Furthermore, the bacillus includes one or more of Bacillus subtilis, Bacillus coagulans, and Bacillus licheniformis; Preferably, the bacillus is Bacillus subtilis, and the viable count is 1×10 10 cfu / g; More preferably, the ratio of Lactobacillus plantarum, Enterococcus faecium, Bacillus subtilis, and Saccharomyces cerevisiae is 1 - 3:1:1:1; Furthermore, the addition amount of the compound probiotic is 0.1 - 0.4‰.

[0010] The preparation method of the fermented yucca feed additive is as follows: After uniformly mixing the fermentation substrate, compound enzyme preparation, and compound probiotic, adjust the moisture content, and under certain temperature conditions, place it in a fermentation bag for sufficient fermentation, and then use a vacuum microwave drying device for drying to obtain the fermented yucca feed additive product; Furthermore, crush the fermentation raw materials through a 50 - mesh sieve and mix them evenly; furthermore, adjust the moisture content to 40 - 60%; Furthermore, the temperature conditions are 25 - 40°C, and the fermentation time is 1 - 5 days; Furthermore, the fermentation bag is a one - way breathing valve fermentation bag. In the initial stage of fermentation, the yeast and bacillus perform aerobic fermentation and multiply in large numbers. In the later stage of fermentation, when the oxygen is exhausted, the breathing bag can prevent oxygen from entering and maintain an anaerobic environment inside the breathing bag, and the lactic acid bacteria perform anaerobic fermentation.

[0011] Advantages of the present invention: The enzyme - probiotic synergistic fermentation mode of the yucca powder in the present invention can fully degrade the macromolecules in the cell wall of the whole yucca powder, reduce the anti - nutritional effect of the yucca powder, and increase the contents of bioactive components such as yucca saponins, yucca polysaccharides, and yucca polyphenols in the yucca; The compound probiotic and enzyme preparation added in the present invention can significantly increase the number of probiotics in the fermented yucca through fermentation, optimize the probiotic composition, and the yucca active ingredients also help to improve the reproduction efficiency of beneficial bacteria, which can increase the yield of microbial protein and supply more high - quality microbial protein to the animal intestine; The fermented yucca of the present invention significantly increases the contents of various organic acids, can degrade substances with larger molecules into monosaccharides, small - molecule active ingredients, etc., and has high application value in livestock and poultry breeding. Description of the Drawings Figure 1 is a flow chart of the preparation method of the fermented yucca feed additive. Detailed implementation manners The embodiments of the present invention will be described in detail below. The examples of the embodiments are intended to explain the present invention and should not be construed as a limitation of the present invention. For those specific technologies and conditions not specified in the embodiments, they shall be carried out according to the technologies or conditions described in the literature in this field or according to the product specifications. For the reagents or instruments whose manufacturers are not specified, they are all conventional products that can be obtained commercially.

[0014]

Example 1

[0015]

Example 2

[0016]

Comparative Example 1

[0017]

Comparative Example 2

[0018]

Comparative Example 3

[0019] Measure the fermentation quality of the fermented yucca samples in Example 1, Comparative Example 1, Comparative Example 2, Example 2 and Comparative Example 3, including the number of lactic acid bacteria, the number of bacillus, the number of yeast and the pH value.

[0020] The number of lactic acid bacteria was determined according to the method of the national standard GB / 4789.35-2016; The number of yeasts was determined according to the method of the national standard GB 4789.15-2016; The number of bacillus spores was determined according to the method of the national standard GB / T 26428-2010; For the determination of the organic acid content, the lactic acid and acetic acid contents in the supernatant of the sample were determined by high performance liquid chromatography; The pH value was measured using a pH meter for the supernatant of the fermented feed sample.

[0021] The results are shown in Table 1.

[0022] Table 1 Analysis of the fermentation quality indicators of the fermented yucca samples Index pH Total acid % Lactic acid mg / kg Acetic acid mg / kg Lactic acid bacteria cfu / g Yeast cfu / g Bacillus cfu / g Sample of Example 1 4.71 5.17 44243 3856 <![CDATA[2.0*10 9 > <![CDATA[8.2*10 7 > <![CDATA[5.3*10 7 > Sample of Comparative Example 1 5.16 3.66 35347 2861 <![CDATA[6.8*10 7 > <![CDATA[4.7*10 6 > <![CDATA[2.9*10 7 > Sample of Comparative Example 2 6.12 2.55 21022 1993 <![CDATA[3.0*10 7 > <![CDATA[3.3*10 6 > <![CDATA[2.3*10 7 > Sample of Example 2 4.89 4.43 37152 3704 <![CDATA[8.1*10 8 > <![CDATA[6.2*10 7 > <![CDATA[3.7*10 7 > Sample of Comparative Example 3 5.35 2.79 24998 2096 <![CDATA[6.1*10 7 > <![CDATA[3.4*10 6 > <![CDATA[3.3*10 7 > The pH values detected in the fermented yucca samples of Example 1 and Example 2 were 4.71 and 4.89 respectively, and the total acid contents were 5.17% and 4.43% respectively. In Example 1, the number of lactic acid bacteria reached 2.0×10 9 cfu / g, and the numbers of yeasts and bacillus spores reached 8.2×10 7 cfu / g and 5.3×10 7 cfu / g respectively. In Example 2, the number of lactic acid bacteria reached 8.1×10 8 cfu / g, and the numbers of yeasts and bacillus spores reached 6.2×10 7 cfu / g and 3.7×10 7 cfu / g respectively. In the comparative examples, the pH values of the fermented yucca samples were all higher than 5.

[0023] The saponin contents and antioxidant properties in the fermented yucca samples of Example 1, Comparative Example 1, Comparative Example 2, Example 2, and Comparative Example 3 were measured respectively: The saponin content of yucca was determined by ultraviolet-spectrophotometry; The in vitro antioxidant property was determined by the DPPH· scavenging ability and ·OH scavenging ability assay methods; The results are shown in Table 2.

[0024] Table 2 Analysis of the active ingredient indicators of the fermented yucca Index Total saponin content % Antioxidant property DPPH· scavenging rate % Antioxidant property ·OH scavenging rate % Sample of Example 1 8.46 84.5 81.2 Sample of Comparative Example 1 7.02 70.7 32.2 Sample of Comparative Example 2 6.97 61.2 46.1 Sample of Example 2 8.20 88.0 74.5 Sample of Comparative Example 3 7.89 50.8 55.3 After the yucca powder in Example 1 was fermented with auxiliary materials of corn and apple pomace by bacteria and enzymes, the total saponin content was 8.46%, and the DPPH· scavenging rate and ·OH scavenging rate were 84.5% and 81.2% respectively. The saponin content and antioxidant performance were significantly higher than those of the fermented yucca sample in Comparative Example 2 with the same fermentation substrate. After the yucca powder in Example 2 was fermented with auxiliary materials of corn and cinnamon powder, the total saponin content reached 8.20%, and the DPPH· scavenging rate and ·OH scavenging rate reached 88.0% and 74.5% respectively. All the indexes of active ingredients were higher than those in Comparative Example 3.

[0025] The bacteria-enzyme co-fermentation mode of the yucca powder of the present invention can fully degrade the macromolecules in the cell wall of the whole yucca powder, reduce the anti-nutritional effect of the yucca powder, and increase the content of bioactive ingredients such as yucca saponins and yucca polyphenols in the yucca. At the same time, the active ingredients of the yucca also help to improve the reproduction efficiency of beneficial bacteria, can improve the intestinal flora structure, and enhance the immune performance of animals, having high application value in livestock and poultry breeding.

[0026] The above are only the preferred embodiments and test cases of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the technical principle of the present invention, several improvements and modifications can be made, and these improvements and modifications should also be regarded as the protection scope of the present invention.

Claims

1. A fermented yucca, characterized in that, A functional feed additive product obtained by uniformly mixing a fermentation substrate, a compound probiotic and a compound enzyme preparation, and performing co-fermentation of the bacteria and the enzyme.

2. The yucca powder according to claim 1, characterized in that, Derived from 100% Yucca plants, Yucca schidigera Roezl. ex Ortgies, with a moisture content ≤ 8%, total Yucca dissolved solids ≥ 50%, and saponin content ≥ 10%.

3. The fermentation substrate formula according to claim 1 includes one or more of Yucca and fermentation auxiliaries such as corn, soybean meal, wheat bran, apple pomace, cinnamon powder, and jujube powder. Preferably, the fermentation auxiliaries are corn and apple pomace; more preferably, the weight percentages of Yucca powder, corn, and apple pomace are 65 - 85% for Yucca powder, 10 - 30% for corn, and 1 - 10% for apple pomace.

4. The composite enzyme preparation according to claim 1, wherein Includes one or more of xylanase, mannanase, glucanase, pectinase, and cellulase. Preferably, the ratio of xylanase, mannanase, glucanase, pectinase, and cellulase is 5 - 10:1 - 2:1 - 2:1 - 2:1 - 2; more preferably, the ratio of xylanase, mannanase, and cellulase is 5 - 10:1 - 2:1 - 2.

5. The composite enzyme preparation according to claim 4, characterized in that The addition amount of the compound enzyme is 3 - 5% of the total mass of the fermentation substrate.

6. The compound probiotics according to claim 1 include lactic acid bacteria, yeast, and bacillus. Preferably, the lactic acid bacteria include Lactobacillus plantarum and Enterococcus faecium, and the viable count is 4×10 9 cfu / g, the yeast is Saccharomyces cerevisiae and the viable count is 1×10 10 cfu / g; the bacillus is Bacillus subtilis and the viable count is 1×10 10 cfu / g.

7. According to claim 6, the ratio of Lactobacillus plantarum, Enterococcus faecium, Bacillus subtilis, and Saccharomyces cerevisiae in the compound probiotic is 1 - 3:1:1:

1.

8. The composite probiotic according to claim 6, characterized in that, The addition amount of the compound probiotic is 0.1 - 0.4‰.

9. The fermentation process of fermented yucca according to claim 1, characterized in that, The steps are as follows: After uniformly mixing the fermentation substrate, the compound enzyme preparation, and the compound probiotic, adjust the moisture, and under certain temperature conditions, place it in a fermentation bag for full fermentation, and then use a vacuum microwave drying device for drying to obtain the fermented Yucca feed additive product.

10. The fermentation substrate according to claim 9, wherein, The substrate is pulverized and screened through a 50 - mesh sieve and mixed evenly.

11. The moisture content according to claim 9, wherein Adjust the moisture content to 40 - 60%.

12. According to the temperature conditions and fermentation time described in claim 9, characterized in that, The temperature condition is 25 - 40 °C, and the fermentation time is 1 - 5 days.

13. The fermented Yucca feed additive according to claim 1 can be applied to the breeding of pigs, meat poultry, egg poultry, and ruminants.

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