Rhodotorula glutinis LUCNOVA 002 as well as fermentation inoculant and application thereof
By fermenting flaxseed-soybean meal complex with a compound microbial agent of Rhodotorula glutinis LUCNOVA 002 and Saccharomyces cerevisiae NJ-LK12, the problem of high anti-nutritional factor content in flaxseed was solved, the nutritional and functional substances were improved, feed costs were reduced, and livestock and poultry health and production performance were promoted.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-22
- Publication Date
- 2026-03-31
AI Technical Summary
Existing technologies are insufficient to effectively reduce the content of anti-nutritional factors in flaxseed, resulting in high feed costs and a lack of anti-inflammatory and antioxidant components, which affects the health and production performance of livestock and poultry.
Flaxseed-soybean meal complex was fermented using a compound microbial agent of Rhodotorula glutinis LUCNOVA 002 and Saccharomyces cerevisiae NJ-LK12 to increase its nutritional and functional content, including anti-inflammatory and antioxidant components.
Fermentation significantly improves the nutritional level and anti-inflammatory and antioxidant content of flaxseed-soybean meal complex, reduces livestock costs, and promotes livestock health and production performance.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of microbial fermentation technology, specifically to a Rhodotorula glutinis LUCNOVA 002, its fermentation agent, and its applications. Background Technology
[0002] Flaxseed is an unconventional feed ingredient that combines nutrition and functionality, but it contains anti-nutritional factors such as cyanogenic glycosides. It is important to select flaxseed that can reduce the content of these anti-nutritional factors during fermentation.
[0003] In the context of the current vigorous development of intensive livestock production, controlling feed costs has become a crucial aspect of profitability. Therefore, developing a microorganism and its fermentation agent capable of fermenting flaxseed to obtain a functional feed ingredient that provides both nutrients and certain biological functions, while supplementing livestock with anti-inflammatory and antioxidant active ingredients, can help improve animal health and enhance production performance. This provides a feasible path for cost reduction and efficiency improvement in intensive livestock farming. Summary of the Invention
[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide a Rhodotorula glutinis LUCNOVA 002, its fermentation agent, and its applications. Fermentation of a flaxseed-soybean meal complex using a compound agent prepared from Rhodotorula glutinis LUCNOVA 002 and Saccharomyces cerevisiae NJ-LK12 can effectively improve the nutritional level and anti-inflammatory and antioxidant content of the complex, thus making it suitable as a functional feed ingredient for livestock and poultry, reducing the cost of animal husbandry.
[0005] To achieve the above objectives, the technical solution designed by the present invention is as follows: This invention provides a sticky red yeast ( Rhodotorula glutinis LUCNOVA 002, with accession number CCTCC NO: M 2022812.
[0006] The aforementioned Rhodotorula glutinis LUCNOVA 002 strain was deposited at the China Center for Type Culture Collection, Wuhan University on June 7, 2022, with accession number CCTCC NO: M 2022812.
[0007] The present invention also provides the application of the above-mentioned Rhodotorula glutinis LUCNOVA 002 as a fermentation agent in the preparation of flaxseed-soybean meal fermentation products.
[0008] Fermentation improves the nutritional, anti-inflammatory, and antioxidant levels of flaxseed-soybean meal fermentation products.
[0009] This invention also provides a fermentation agent for the fermentation of flaxseed-soybean meal complexes, the fermentation agent comprising a combination of Rhodotorula glutinis LUCNOVA 002 seed culture and Saccharomyces cerevisiae NJ-LK12 seed culture; wherein, Saccharomyces cerevisiae (… Saccharomyces cerevisiae The accession number of NJ-LK12 is CCTCC NO: M 20241342.
[0010] The aforementioned Saccharomyces cerevisiae NJ-LK12 was deposited on June 21, 2024, at the China Center for Type Culture Collection, Wuhan University, Wuhan, China, with accession number CCTCC NO: M20241342.
[0011] Furthermore, the fermentation agent comprises a volume ratio of Rhodotorula glutinis LUCNOVA 002 seed liquid and Saccharomyces cerevisiae NJ-LK12 seed liquid of 1:1~3.
[0012] Furthermore, the fermentation agent comprises a 1:1 volume ratio of Rhodotorula glutinis LUCNOVA 002 seed liquid and Saccharomyces cerevisiae NJ-LK12 seed liquid.
[0013] Furthermore, the content of Rhodotorula glutinis LUCNOVA 002 in the seed culture is 1.00 × 10⁻⁶. 10 CFU / mL; The content of Saccharomyces cerevisiae NJ-LK12 in the seed culture was 1.00 × 10⁻⁶. 10 CFU / mL.
[0014] This invention also provides a method for preparing a flaxseed-soybean meal fermented product, comprising the following steps: 1) First, flaxseed and soybean meal are ground separately to obtain flaxseed powder and soybean meal powder, and then the flaxseed powder and soybean meal powder are mixed evenly to obtain flaxseed-soybean meal composite fermentation substrate; 2) Add the fermentation agent described in claim 4 to the flaxseed-soybean meal composite fermentation substrate, mix evenly, and ferment aerobically for h to obtain fermented material; 3) The fermented material is dried at low temperature and cooled to obtain dried material; 4) The dried material is crushed, sieved, packaged, and stored to obtain the fermented flaxseed-soybean meal product.
[0015] Furthermore, in step 1), the mass ratio of flaxseed powder to soybean meal powder is 6:4.
[0016] Furthermore, in step 2), the amount of fermentation agent added per 100g of flaxseed-soybean meal is 1mL; the temperature for aerobic fermentation is 30℃, and the fermentation time is 48h.
[0017] Furthermore, in step 3), the low-temperature drying equipment is a fluidized bed airflow dryer, with an inlet air temperature not exceeding 160°C and a fermentation material temperature not exceeding 70°C, drying until the moisture content of the fermentation material is 10%~12%; In step 4), the mesh size of the sieve is 0.8~1.2mm.
[0018] The beneficial effects of this invention are: 1. This invention screened and obtained LUCNOVA 002, and at the same time made full use of the liquid-solid combined deep fermentation technology, the fermentation agent composed of compound LUCNOVA and brewer's yeast seed liquid was used for the fermentation of flaxseed-soybean meal complex. The production raw materials are sufficient, the production process is simple, the production cost is low, and it is easy to store and use.
[0019] 2. This invention utilizes fermentation agents to ferment flaxseed-soybean meal complexes, which not only increases the content of nutrients such as crude protein, amino acids, small peptides, and unsaturated fatty acids (including monounsaturated and polyunsaturated fatty acids), but also enhances functional substances such as protoporphyrin IX. The content of substances such as betaine, γ-tocotrienol, lignans, flavonoids, and pyridoxal makes flaxseed-soybean meal complex a functional feed ingredient.
[0020] 3. The fermented flaxseed-soybean meal of the present invention can promote intestinal health of livestock and poultry, improve growth performance, and enhance the anti-inflammatory and antioxidant capacity of the animal body. Moreover, the production equipment and process of the fermented flaxseed-soybean meal complex in the present invention are simple, the production cost is low, and it is convenient to store and use, making it suitable for industrial production and large-scale application.
[0021] In conclusion, using flaxseed-soybean meal complex as a substrate and fermenting it with microorganisms can improve the nutritional level of the complex and increase the content of its functional substances, especially small molecules with anti-inflammatory and antioxidant functions. After fermentation, the flaxseed-soybean meal complex can replace some feed ingredients to provide nutrition for livestock and poultry, and also provide them with anti-inflammatory and antioxidant substances, thereby achieving "cost reduction and efficiency improvement" in intensive livestock farming. Attached Figure Description
[0022] Figure 1 The colony characteristics of the four yeast strains obtained through screening are shown.
[0023] Figure 2 The image shows the agarose gel electrophoresis results of the 18S rRNA gene amplification product.
[0024] Figure 3 This is an image showing the agarose gel electrophoresis results of the ITS sequence amplification products. In the diagram, LK1 is Rhodotorula glutinis, LK2 is Wickham's abnormal yeast, LK3 is Hansen's spore yeast, and LK4 is Pichia pastoris. Figure 4 A is a colony characteristic diagram of LUCNOVA 002, a high-yield β-carotene-producing yeast; Figure 4 B is a microscopic image of the yeast.
[0025] Figure 5 This is a flow chart of the production process for fermented flaxseed-soybean meal complex.
[0026] Figure 6 The effect of fermentation on the relative abundance of small molecule functional substances in flaxseed-soybean meal complex.
[0027] In the figure, A is the principal component analysis (PCA) plot, and B is the volcano plot.
[0028] Figure 7 This is a graph showing the changes in the abundance of small peptides in the flaxseed-soybean meal complex before and after fermentation.
[0029] Figure 8 This is a graph showing the changes in the abundance of functional small molecules in the flaxseed-soybean meal complex after fermentation. Detailed Implementation
[0030] The present invention will now be described in further detail with reference to specific embodiments, so that those skilled in the art can understand it.
[0031] Example 1: Red yeast rice ( Rhodotorula glutinis LUCNOVA 002 obtained 1. Isolation and identification of Rhodotorula glutinis LUCNOVA 002 Soil samples were collected from Tuanfeng County, Huanggang City, Hubei Province. Sterile water was added and the samples were vortexed. After standing for 5 minutes, the supernatant was collected. This supernatant was spread onto chloramphenicol-containing yeast extract peptone glucose (YPD) solid medium for incubation. Most bacteria were filtered out, and yeast was screened. After 72 hours of incubation, colonies were sequentially picked from plates containing various bacterial colonies (see...). Figure 1 Colonies exhibiting yeast morphology under microscopic examination were preserved, and their 18S rRNA gene and ITS sequence were amplified using PCR. The primers used for amplifying the 18S rRNA gene were universal primers. EukA: 5'-AACCTGGGTTGATCCTGCCAGT-3', EukB: 5'-TGATCCTTCTGCAGGTTCACCTAC-3'; The primers used to amplify the ITS sequence are universal primers: ITS1: 5'-TCCGTAGGTGAACCTGCGG-3', ITS4: 5'-TCCTCCGCTTATTGATATGC-3', ITS5: 5'- GGAAGTAAAAGTCGTAACAAGG-3'; The 18S rRNA gene sequence is approximately 1800 bp in length, and the ITS sequence is approximately 650-750 bp in length. PCR amplification was performed using bacterial culture as a template, and the results were verified by agarose gel electrophoresis. The electrophoresis results for 18S rRNA and ITS are shown below. Figure 2 and Figure 3 .
[0032] Sequence information was obtained using Sanger sequencing and sequence alignment was performed using NCBI BLAST. Four yeast strains were screened and identified using this method: Rhodotorula glutinis, Candida albicans, Hansenula sporeans, and Mycospores.
[0033] 2. Screening of Rhodotorula glutinis LUCNOVA 002 The four selected strains, including Rhodotorula glutinis, Wickham's aberrant yeast, Hansenula sporeans, and Pichia pastoris, were cultured on YPD medium at 30°C and 200 rpm for 48 h. Their biomass dry weight and β-carotene content were determined (referring to the method in GB-34469-2017). The results are shown in Table 1.
[0034] Data shows that Rhodopsinia glutinosa LUCNOVA 002 (LK1) has the highest β-carotene yield and content, and it is preliminarily judged that it has the strongest β-carotene production capacity, so further research is needed.
[0035] Table 14 Comparison of β-carotene capacity of yeast strains 3. Morphological observation of Rhodotorula glutinis LUCNOVA 002 Morphological observation was performed on the Rhodopseudomonas glutenosa strain LUCNOVA 002, a high-yield β-carotene producer. At 30℃, it formed morphologically excellent colonies after 72 hours, characterized by orange-red or yellow color, smooth and moist surface, viscous texture, and neat edges. Figure 4 A). After staining with 2.5% crystal violet solution, the morphology of the bacterium was observed under a 10×100x oil immersion microscope. Clearly defined oval-shaped bacterial cells were visible. Figure 4 B).
[0036] This strain was deposited at the China Center for Type Culture Collection, Wuhan University on June 7, 2022, with accession number CCTCC NO: M 2022812.
[0037] Example 2 1. Red yeast ( Rhodotorula glutinis Preparation of LUCNOVA 002 seed solution: (1) Take 1.00 mL of frozen LUCNOVA 002 glycerol tube culture and inoculate it into 100.0 mL of sterilized YPD liquid culture medium. Incubate at 30℃ and 180 r / min for 24 h. (2) Streak the above bacterial solution on yeast YPD solid medium and incubate at 30℃ for 72h to obtain typical, plump Rhodotorula glutinis colonies (usually red or orange-red, moist, and sticky). Pick a single colony and incubate it on YDP liquid medium at 30℃ and 180r / min for 24h to obtain the first-stage seed culture.
[0038] (3) Inoculate the primary seed culture into liquid YDP medium at an inoculation rate of 1.00% (volume fraction), and incubate at 30℃ and 180 r / min for 24 h to obtain the secondary seed culture, which is the Rhodotorula glutinis LUCNOVA 002 seed culture. Store the seed culture at 4℃ for later use. The Rhodotorula glutinis LUCNOVA 002 seed culture contains 1.00 × 10⁻⁶ Rhodotorula glutinis LUCNOVA 002. 10 CFU / mL.
[0039] The above yeast culture medium (liquid / solid) is prepared as follows: 34.00g glucose, 17.00g molasses, 16.00g yeast extract, 1.00g potassium dihydrogen phosphate, 0.50g magnesium sulfate, sterilized at 116℃ for 30 min (when preparing solid culture medium, add 20.00g agar powder to the liquid culture medium).
[0040] 2. Preparation of Saccharomyces cerevisiae NJ-LK12 seed culture: (1) Take 1.00 mL of frozen NJ-LK12 glycerol tube culture and inoculate it into 100.0 mL of yeast liquid culture medium. Incubate at 30℃ and 180 r / min for 24 h. (2) The bacterial culture was streaked on yeast solid medium and cultured at 30℃ for 48 h to obtain single colonies. Single colonies were picked and inoculated into YDP liquid medium and cultured at 30℃ and 180 r / min for 24 h to obtain primary seed culture. (3) Inoculate the primary seed culture into yeast YDP liquid medium at an inoculation rate of 1.00% (volume fraction), and culture at 30℃ and 180 r / min for 24 h to obtain the secondary seed culture, which is the NJ-LK12 seed culture. Store it at 4℃ for later use. The content of Saccharomyces cerevisiae LK12 in the NJ-LK12 seed culture is 1.00 × 10⁻⁶. 10 CFU / mL.
[0041] The above yeast culture medium (liquid / solid) is prepared as follows: 34.00g glucose, 17.00g molasses, 16.00g yeast extract, 1.00g potassium dihydrogen phosphate, 0.50g magnesium sulfate, sterilized at 116℃ for 30 min (when preparing solid culture medium, add 20.00g agar powder to the liquid culture medium).
[0042] Example 3 The fermentation agent 1 used for flaxseed-soybean meal complex fermentation is composed of the above-mentioned Rhodotorula glutinis LUCNOVA 002 seed liquid and the above-mentioned Saccharomyces cerevisiae NJ-LK12 seed liquid; wherein, the volume ratio of Rhodotorula glutinis LUCNOVA 002 and Saccharomyces cerevisiae NJ-LK12 secondary seed liquid is 1:1.
[0043] Comparative Example 1 The comparative fermentation agent D1 is the above-mentioned Rhodotorula glutinis LUCNOVA 002 seed liquid.
[0044] Comparative Example 2 The comparison fermentation agent D2 is the above-mentioned brewing yeast NJ-LK12 seed liquid.
[0045] Example 4 like Figure 5 The method for preparing flaxseed-soybean meal fermented products, thereby improving the nutritional, anti-inflammatory, and antioxidant levels in flaxseed-soybean meal fermented products, includes the following steps: 1) First, flaxseed and soybean meal are crushed separately and mixed in a mass ratio of 6:4 to obtain flaxseed-soybean meal composite fermentation substrate; 2) Add the above fermentation agent 1 to the flaxseed-soybean meal complex substrate in the specified proportion, mix evenly, and ferment aerobically at 30℃ for 48 hours to obtain fermented material; wherein, the amount of fermentation agent 1 added to each 100g flaxseed-soybean meal complex is 1mL. 3) The fermented material is dried at a low temperature and cooled to obtain dried material; the equipment for low-temperature drying is a fluidized bed airflow dryer, the inlet air temperature is not higher than 160℃, the temperature of the fermented material is not higher than 70℃, and the moisture content of the fermented material is dried to 10%~12%; 4) Crush the dried material, sieve it (sieve mesh size is 0.8~1.2mm), pack it, and put it into storage to obtain flaxseed-soybean meal fermented product 1.
[0046] Comparative Examples 3-4 Simultaneously, fermentation agents D1~D2 were added to the flaxseed-soybean meal complex according to the above method for treatment, and fermented flaxseed-soybean meal products D1~D2 were obtained respectively.
[0047] The total acid content, viable cell count, mannan content, and β-glucosidase activity of the above-mentioned flaxseed-soybean meal fermented product 1 and the above-mentioned fermented flaxseed-soybean meal products 1-2 were tested to determine the optimal fermentation strain or strain combination. Based on the comparison of total acid content, viable cell count, mannan content, and enzyme activity before and after fermentation, the most suitable strain combination for fermentation of flaxseed-soybean meal complex was selected.
[0048] Based on relevant fermentation indicators, fermentation agent 1 showed the best fermentation effect on the flaxseed-soybean meal composite fermentation substrate (Table 2). Therefore, fermented flaxseed-soybean meal product 1 was used as a standard fermented flaxseed-soybean meal composite sample for further testing.
[0049] Table 2. Relevant fermentation parameters for flaxseed-soybean meal fermentation product 1 and fermented flaxseed-soybean meal products 1-2 Comparison of indicators before and after fermentation of the flaxseed-soybean meal composite fermentation substrate with the fermentation agent 1 in Example 4 above (comparison of indicators between the flaxseed-soybean meal composite fermentation substrate and flaxseed-soybean meal fermentation product 1): 1. Determination of crude protein, amino acids, and acid-soluble proteins in flaxseed-soybean meal compound fermentation substrate before and after fermentation, specifically including the following steps: The contents of crude protein, amino acids, and acid-soluble protein in flaxseed-soybean meal complex were determined according to GB / T-6432-2018, GB / T18246-2019, and GB / T 2653-2004, respectively. After fermentation, the contents of crude protein, glutamic acid, glycine, isoleucine, leucine, arginine, and acid-soluble protein in fermented flaxseed-soybean meal product 1 were significantly increased. P <0.05). Table 3 shows the comparison of crude protein, amino acid and acid-soluble protein content before and after fermentation.
[0050] Table 3 Comparison of crude protein, amino acid and acid-soluble protein content before and after fermentation Note: On the same line " ” Indicates a significant difference ( P <0.05); " ” This indicates that the difference is highly significant ( P <0.01) 2. The determination of fatty acid content in flaxseed-soybean meal compound fermentation substrate before and after fermentation includes the following steps: Analysis using gas chromatography-mass spectrometry (GC-MS) and ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS-MS) revealed 28 fatty acids in the flaxseed-soybean meal co-fermentation substrate, including 5 polyunsaturated fatty acids, 6 monounsaturated fatty acids, and 17 saturated fatty acids. After 48 hours of fermentation, flaxseed-soybean meal fermentation product 1 was obtained. Among the polyunsaturated fatty acids, the contents of ethyl linoleate and ethyl linolenic acid were significantly reduced. P <0.05), while the contents of linoleic acid, trans-linoleic acid, α-linolenic acid, cis-11,14-eicosenoic acid and cis-11,14,17-eicosatotrienoic acid were significantly reduced ( P <0.05). The effect of fermentation on the content of polyunsaturated fatty acids in flaxseed is shown in Table 4.
[0051] Table 4. Effects of fermentation on the content of polyunsaturated fatty acids in flaxseed-soybean meal co-fermentation substrates. Note: " ” This indicates that the differences are significant in the same row ( P <0.05); " ” This indicates that the differences in the same row are extremely significant. P <0.01).
[0052] After 48 hours of fermentation, flaxseed-soybean meal fermentation product 1 was obtained from the flaxseed-soybean meal composite fermentation substrate. The content of palmitoleic acid in monounsaturated fatty acids was significantly increased. P <0.05), while the contents of oleic acid, trans-oleic acid, arachidic acid, trans-arachidic acid and nervonic acid were significantly reduced ( P <0.05 (see Table 5).
[0053] Table 5. Effects of fermentation on the content of monounsaturated fatty acids in flaxseed-soybean meal co-fermentation substrates. Note: This indicates that the differences are significant in the same row ( P <0.05).
[0054] Fermentation significantly increased the content of undecanoic acid in saturated fatty acids of the flaxseed-soybean meal complex fermentation substrate after 48 hours of fermentation. P <0.05), while arachidic acid, behenic acid, trisaccharide, lignoceric acid, myristic acid, palmitic acid, palmitic acid, pearlitic acid and stearic acid ( P <0.05 (see Table 6).
[0055] Table 6. Effects of fermentation on the content of saturated fatty acids in flaxseed-soybean meal co-fermentation substrates. Note: " ” This indicates that the differences are significant in the same row ( P <0.05).
[0056] 3. The detection of other nutrients in the flaxseed-soybean meal composite fermentation substrate before and after fermentation includes the following steps: The total energy, moisture, fatty acid value, crude fiber, acid detergent fiber, neutral detergent fiber, acid detergent lignin, crude ash, calcium, total phosphorus, lactic acid, mannan content, and pepsin digestibility of flaxseed-soybean meal composite fermentation substrates were measured according to GB / T 45104-2024, GB / T6435-2014, GB / T15648-2015, GB / T6434-2022, NY / T1459-2022, GB / T20806-2022, GB / T20805-2006, GB / T6438-2007, GB / T6436-2018, GB / T6437-2018, GB / T23877-2009, ST / CSWSL003-2018, and GB / T17811-2008, respectively. The content of nitrogen-free extract was calculated as: 100 - (moisture + crude protein + crude fiber + crude ash). After fermentation, the moisture, fatty acid value, nitrogen-free extract, total acid, mannan content, and pepsin digestibility of flaxseed-soybean meal fermented product 1 were significantly increased. P <0.05); while the content of crude fat and medium fat was significantly reduced ( P <0.05 (see Table 7).
[0057] Table 7. Effects of fermentation on the content of other nutrients in the flaxseed-soybean meal co-fermentation substrate. Note: On the same line " "Indicates a significant difference (" P <0.05).
[0058] 4. Detection of functional substances in flaxseed-soybean meal compound fermentation substrate before and after fermentation, specifically including the following steps: (1) Overview of changes in metabolites before and after fermentation From the PCA diagram ( Figure 6 A) It can be seen that the inter-group distance of the flaxseed-soybean meal composite fermentation substrate is quite obvious before and after fermentation, indicating that the content and composition of small molecules in flaxseed-soybean meal fermentation product 1 have changed significantly after fermentation. From the volcano plot ( Figure 6 B) It can be seen that after fermentation, the relative abundance of 729 of the 1073 detectable metabolites increased, while the relative abundance of 344 metabolites decreased.
[0059] (2) The abundance of small peptides increased after fermentation. from Figure 7 It can be seen that after fermentation, the relative abundance of small peptides in flaxseed-soybean meal fermentation product 1 increased significantly. P <0.05). (3) The abundance of small molecule functional metabolites increased after fermentation. like Figure 8 As can be seen from Table 8, after fermentation, the contents of protoporphyrin IX, betaine, open-ring isolarcilide diglucoside, γ-triene tocopherol, riboflavin, and other substances in flaxseed-soybean meal fermentation product 1 increased significantly. P <0.05), these substances play important roles in anti-inflammation, anti-oxidation, and enhancing immunity. Increasing the content of these substances in feed helps alleviate stress, enhance immunity, promote growth, and improve the quality of animal products. Using non-targeted metabolomics data as a reference, ultra-high performance liquid chromatography-tandem mass spectrometry was further used to analyze the main functional small molecules in the flaxseed-soybean meal complex before and after fermentation. The results showed that the contents of caffeic acid, riboflavin, hydroferric acid, gallic acid, ethyl pyridoxal, γ-tocotrienol, and protoporphyrin IX increased significantly after fermentation. P <0.05).
[0060] Table 8 Comparison of functional substance content before and after fermentation in flaxseed-soybean meal compound fermentation substrate Note: " ” Indicates a significant difference ( P <0.05); " ” This indicates that the difference is highly significant ( P <0.01) 5. Detection of toxins in flaxseed-soybean meal compound fermentation substrate before and after fermentation, specifically including the following steps: The toxin content in the flaxseed-soybean meal co-fermentation substrate before and after fermentation was detected according to GB / T17480-2008, GB / T19540-2004, GB / T8381-2005, NY / T1372-2007, and GB / T13084-2006, respectively. After fermentation, the contents of aflatoxin B1 and zearalenone in flaxseed-soybean meal fermentation product 1 were significantly reduced. P <0.05 (see Table 9).
[0061] Table 9. Effects of fermentation on toxin content in flaxseed-soybean meal co-fermentation substrates. Note: On the same line " "Indicates a significant difference (" P <0.05).
[0062] All parts not described herein are existing technologies. Although the above embodiments provide a detailed description of the present invention, they are only some embodiments of the present invention, not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.
Claims
1. A type of sticky red yeast ( Rhodotorula glutinis LUCNOVA 002, with accession number CCTCC NO: M2022812.
2. The application of the red yeast LUCNOVA 002 as described in claim 1 as a fermentation agent in the preparation of flaxseed-soybean meal fermentation products.
3. A fermentation agent for flaxseed-soybean meal complex fermentation, characterized in that: The fermentation agent comprises a combination of Rhodotorula glutinis LUCNOVA 002 seed culture and Saccharomyces cerevisiae NJ-LK12 seed culture; wherein, Saccharomyces cerevisiae ( Saccharomyces cerevisiae The accession number of NJ-LK12 is CCTCC NO: M 20241342.
4. The fermentation agent according to claim 3, characterized in that: The fermentation agent comprises Rhodotorula glutinis LUCNOVA002 seed liquid and Saccharomyces cerevisiae NJ-LK12 seed liquid in a volume ratio of 1:1 to 3.
5. The fermentation agent according to claim 3 or 4, characterized in that: The fermentation agent comprises a 1:1 volume ratio of Rhodotorula glutinis LUCNOVA 002 seed liquid and Saccharomyces cerevisiae NJ-LK12 seed liquid.
6. The fermentation agent according to claim 3 or 4, characterized in that: The LUCNOVA 002 seed culture contained 1.00 × 10⁻⁶ LUCNOVA 002. 10 CFU / mL; The content of Saccharomyces cerevisiae NJ-LK12 in the seed culture was 1.00 × 10⁻⁶. 10 CFU / mL.
7. A method for preparing a flaxseed-soybean meal fermented product, characterized in that: Includes the following steps: 1) First, flaxseed and soybean meal are crushed separately to obtain flaxseed powder and soybean meal powder, and then the flaxseed powder and soybean meal powder are mixed evenly to obtain flaxseed-soybean meal composite fermentation substrate; 2) Add the fermentation agent described in claim 4 to the flaxseed-soybean meal composite fermentation substrate, mix evenly, and ferment aerobically for h to obtain fermented material; 3) The fermented material is dried at low temperature and cooled to obtain dried material; 4) The dried material is crushed, sieved, packaged, and stored to obtain the fermented flaxseed-soybean meal product.
8. The method according to claim 7, characterized in that: In step 1), the mass ratio of flaxseed powder to soybean meal powder is 6:
4.
9. The method according to claim 7, characterized in that: In step 2), the amount of fermentation agent added per 100g of flaxseed-soybean meal is 1mL; the temperature for aerobic fermentation is 30℃, and the fermentation time is 48h.
10. The method according to claim 7, characterized in that: In step 3), the low-temperature drying equipment is a fluidized bed airflow dryer, with an inlet air temperature not exceeding 160°C and a fermentation material temperature not exceeding 70°C, drying the fermentation material until the moisture content of the fermentation material is 10%~12%. In step 4), the mesh size of the sieve is 0.8~1.2mm.