Winter anti-icing fermented feed and preparation method thereof

Abstract

The invention discloses a winter anti-icing fermented feed and a preparation method thereof. The winter anti-icing fermented feed is prepared by mixing 20-30% by weight of corn bran, 5-15% by weight of soybean meal, 30-45% by weight of bran, 10-20% by weight of palm meal and 20-30% by weight of molasses to prepare a premix. And adjusting the moisture of the premix to 30-40%, and then performing high-temperature steaming sterilization in a steaming ball pot. And after cooling, inoculating WEI124 saccharomyces cerevisiae for aerobic fermentation, and fermenting the saccharomyces cerevisiae to generate 2% or more of glycerol and 1% or more of organic alcohol. And inoculating WEI70 lactobacillus plantarum and WEI13 pediococcus acidilactici into the fermented material, and carrying out anaerobic fermentation to generate more than 5% of total acid, thereby finally obtaining the fermented material rich in glycerol, organic alcohol and organic acid. The glycerin, the organic alcohol and the organic acid reduce the freezing point of the fermented feed, and effectively prevent the fermented feed from freezing in winter. The fermented feed prepared by the method disclosed by the invention is loose and not frozen in an environment of-30 DEG C, and can be normally used. The problem that the fermented feed cannot be used normally in winter in northern China is solved, and the usage amount of the fermented feed is increased.

Description

Technical Field

[0001] This invention relates to the field of feed fermentation technology, specifically to a winter anti-icing fermented feed and its preparation method. Background Technology

[0002] Fermented feed is a biological product formed by using one or more microorganisms as strains through aerobic or facultative fermentation. Its purpose is to deeply process feed raw materials, eliminate anti-nutritional factors, and improve dry matter digestibility. At the same time, it can produce a large number of beneficial microorganisms and abundant organic acids and peptides during the fermentation process.

[0003] The abundant beneficial microorganisms in fermented feed can improve the intestinal health of farmed animals, reduce the incidence of diarrhea, and enhance their immunity. The rich organic acids can lower the pH value of the stomach, increase the activity of gastric proteins, improve the digestibility of protein in young animals, reduce weaning stress in piglets, and increase piglet survival rates. Furthermore, the fermentation of feed ingredients can expand the utilization range of feed ingredients and safeguard national food security.

[0004] Currently, the production scale of fermented feed is 20 million tons per year, with a moisture content of 30%-40% and a shelf life of up to 6 months. It performs well in spring, summer, and autumn, but in northern winters where temperatures drop below 0℃, the high moisture content causes the fermented feed to freeze and clump together during transportation, storage, and use, rendering it unusable. There is an urgent need for a reliable method for preparing fermented feed that can prevent freezing in winter to meet the market demand. Summary of the Invention

[0005] To address the aforementioned problems, a fermented feed for preventing freezing in winter and its preparation method are provided. The raw materials used are corn residue, wheat bran, soybean meal, palm meal, molasses, and probiotics. The probiotics include WEI24 *Saccharomyces cerevisiae*, WEI70 *Lactobacillus plantarum*, and WEI3 *Pediococcus lactis*. *Saccharomyces cerevisiae* WEI24 was deposited on June 24, 2016, at the China General Microbiological Culture Collection Center (CGMCC) under CGMCC No. 12706. The depository address is: Institute of Microbiology, Chinese Academy of Sciences, No. 1 Beichen West Road, Chaoyang District, Beijing, 100101, China. Telephone: 86-10-64807596. *Lactobacillus plantarum* WEI-70 (CGMCC No. 11747) is described in patent application No. 201610132132.9. The method described in patent application No. 201210240190.5 is based on *Pediococcus lactis* WEI13 (CGMCC No. 6056). The method uses corn residue, wheat bran, soybean meal, and molasses as raw materials. First, *Saccharomyces cerevisiae* WEI24 is used for aerobic fermentation under high molasses conditions to form a fermented feed rich in glycerol and organic alcohols. Then, *Lactobacillus plantarum* WEI70 and *Pediococcus lactis* WEI13 are used for anaerobic fermentation, ultimately yielding a fermented feed rich in glycerol, organic alcohols, organic acids, and active probiotics. Glycerol, organic alcohols, and organic acids can effectively lower the freezing point of the fermented feed, preventing it from freezing in winter.

[0006] To achieve the above objectives, the present invention provides a winter anti-freezing fermented feed, with the following weight ratio: corn husk 20-30%, soybean meal 5-15%, wheat bran 30-45%, palm meal 10-20%, molasses 20-30%, and fermentation agent 1-2.5%. The fermentation agent contains, by mass ratio: WEI124 Saccharomyces cerevisiae 1-2%, WEI70 Lactobacillus plantarum 0.1-0.2%, and WEI13 Pediococcus lactis 0.1-0.2%.

[0007] The WEI70 Lactobacillus plantarum concentration is not less than 10¹¹ cfu / g, the WEI13 Pediococcus lactis concentration is not less than 10¹¹ cfu / g, and the WEI124 Saccharomyces cerevisiae concentration is not less than 2 × 10¹⁰ cfu / g.

[0008] This invention also provides a method for preparing fermented feed to prevent freezing in winter, which involves first fermenting with brewer's yeast and then fermenting with Lactobacillus plantarum.

[0009] The fermentation of the brewing yeast includes the following steps: 1) Preparation of premix: Take 20-30% corn husk, 5-15% soybean meal, 30-45% wheat bran, and 10-20% palm meal, crush them with a sieve with a pore size of 0.8-1.0 mm, add 20-30% molasses, mix evenly, and adjust the moisture content to 30-40% to obtain the premix; 2) The premixed material is sterilized by high-temperature steaming in a steaming ball pot. The steaming temperature is 110-121℃, the steaming time is 15-30min, and the rotation speed of the ball pot is 5-10r / min. 3) Mix WEI24 brewing yeast, molasses, and water in a ratio of 1:20:100, and activate the yeast by aeration at a rate of 0.2-0.4 L / L for 4-8 hours, resulting in a yeast germination rate of 60-80%. 4) The ratio of premix to yeast activation liquid is 100:5-8. Ferment in a disc koji maker, with air at 28-35℃ and an air volume of 300-450L / h. Aerobic fermentation takes 24-36 hours, with a glycerol content of more than 2% and a total alcohol content of more than 1%.

[0010] The Lactobacillus plantarum fermentation includes the following steps: 1) Mix WEI70 Lactobacillus plantarum and WEI13 Pediococcus lactis, molasses and water in a ratio of 1:1:20:50 and let stand for 6-8 hours to activate; 2) Inoculate the WEI70 Lactobacillus plantarum and WEI13 Pediococcus lactis activation solution into the brewing yeast fermentation product at a ratio of 2-4% of the premixed feed. Put the above mixture into a 40 kg one-way valve breathing bag and ferment in a constant temperature fermentation room at 30-37℃ for 48-60 hours until the total acid content reaches more than 5%.

[0011] The anti-freezing fermented feed of the present invention lowers the freezing point of the fermented feed through the glycerol and alcohols produced by yeast and the various organic acids produced by lactic acid bacteria fermentation, solving the problem that fermented feed cannot be used normally in northern winters and expanding the usage of fermented feed.

[0012] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0013] Example 1: Preparation of Premix Formula 1 Crush 25g of corn husks, 8.5g of soybean meal, 32g of wheat bran, and 14g of palm meal using a 0.8mm sieve, add 20.5g of molasses, and adjust the moisture content to 32% to obtain a premix.

[0014] Formula 2 Crush 20g of corn husks, 5g of soybean meal, 45g of wheat bran, and 20g of palm meal using a 0.8mm sieve, add 30g of molasses, and adjust the moisture content to 32% to obtain a premix.

[0015] Formula 3 Crush 30g of corn husks, 5g of soybean meal, 30g of wheat bran, and 10g of palm meal using a 0.8mm sieve, add 20g of molasses, and adjust the moisture content to 32% to obtain a premix.

[0016] Formula 4 Crush 30g of corn husks, 15g of soybean meal, 30g of wheat bran, and 10g of palm meal using a 0.8mm sieve, add 25g of molasses, and adjust the moisture content to 32% to obtain a premix.

[0017] Example 2 High-temperature steaming The premixed material is sterilized by high-temperature steaming in a steaming ball oven at 110℃ for 30 minutes at a rotation speed of 10 rpm. During steaming, the oven rotates clockwise for the first 5 minutes and counterclockwise for the next 5 minutes, repeating this cycle until steaming is complete. After steaming, the mixture is transferred to a disc koji maker and cooled to 28℃ with sterile filtered air.

[0018] Example 3: Yeast Activation Mix WEI24 brewing yeast, molasses, and water in a ratio of 1:20:100, introduce air at a rate of 0.2 L / L, stir and activate for 6 hours, and obtain the activated bacterial solution when the germination rate reaches 60%.

[0019] WEI24 brewing yeast undergoes aerobic fermentation under high molasses conditions to produce a fermentation medium rich in glycerol and organic alcohols.

[0020] Example 4 Aerobic fermentation Mix the premixed feed with activated bacteria 1 at a ratio of 100:5, stir for 5 minutes, put it into a disc fermentation unit, introduce sterile air at 28°C, and ventilate and aerobic ferment for 30 hours until the glycerol content reaches more than 2% and the total alcohol content reaches more than 1%, to obtain aerobic fermented feed.

[0021] Example 5: Activation of Lactic Acid Bacteria WEI70 Lactobacillus plantarum and WEI3 Pediococcus lactis, molasses and water were mixed in a ratio of 1:1:20:50 and activated at 37°C for 6 hours to obtain activated bacterial solution 2.

[0022] Activated bacterial solution 2, at 2% of the premix in step 27, is mixed with the aerobic fermentation material using a disc sprayer. Simultaneously, the turning machine is turned on, and the mixture is stirred for 15 minutes to obtain a mixture of yeast and lactic acid bacteria. This mixture is then placed into 40 kg one-way valve breathing bags and sealed with a heat sealer. Fermentation is carried out at a constant temperature of 30°C for 60 hours until the total acid content reaches over 5%, yielding a fermentation material that is resistant to freezing in winter.

[0023] Anaerobic fermentation of *Lactobacillus plantarum* (WEI70) and *Pediococcus lactis* (WEI13) yields a fermented feed rich in glycerol, organic alcohols, organic acids, and active probiotics. Glycerol, organic alcohols, and organic acids effectively lower the freezing point of the fermented feed, preventing it from freezing in winter.

[0024] This invention uses inexpensive and readily available feed ingredients and ferments them using a combination of multiple strains of bacteria, aerobic and anaerobic methods. During the fermentation process, abundant glycerol and organic acid substances are produced, which greatly lowers the freezing point of the fermented feed. This allows the fermented feed to have good fluidity in the low-temperature conditions of northern winters, preventing it from freezing into lumps and allowing it to be stored and used normally.

[0025] Table 1 compares the product indicators of anti-freezing fermented feed with those of commercially available conventional fermented feed. Table 1. Comparison of index detection results between anti-icing fermented feed and conventional fermented feed

[0026] As can be seen from the above comparison, after fermentation, the contents of glycerol, total acid and alcohol in the four formulations of the present invention are significantly higher than those in commercially available products, but the differences between the formulations of the present invention are not significant.

[0027] The fermented feed prepared according to this invention and commercially available conventional fermented feed were subjected to a simulated winter low-temperature storage experiment to observe their freezing conditions. Specifically, three laboratory refrigerators were set to temperatures of -10℃, -20℃, and -30℃. The fermented feed of this invention was designated as the experimental group, and the commercially available conventional fermented feed as the control group. Both groups were simultaneously placed in refrigerators at -10℃, -20℃, and -30℃ for a 3-month storage period. The freezing status of the fermented feed was observed after 1, 3, 7, 30, and 60 days of storage. Evaluation criteria were: 0 for complete freezing; 1 for over 50% freezing; and 2 for no freezing at all. The results are shown in Table 2.

[0028] Table 2 Results of Low-Temperature Storage Experiments on Anti-Freezing Fermented Feed and Conventional Fermented Feed

[0029] In the above experiments, commercially available fermented feed, after being stored at -10℃ for one day, mostly clumped together, and by the third day, it had completely frozen into ice. At -20℃ and -30℃, it froze into ice within just one day. The fermented feed produced by this invention, in freezing experiments at -10℃, -20℃, and -30℃, remained loose and did not freeze within 60 days, allowing for normal use. This solves the problem of fermented feed not being usable in northern winters and expands the usage of fermented feed.

[0030] The above description is merely an embodiment of this application, and the scope of protection of this application is not limited to these specific embodiments, but is determined by the claims of this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the technical concept and principles of this application should be included within the scope of protection of this application.

Claims

1. A winter anti-icing fermented feed, with a weight ratio of 20-30% corn bran, 5-15% soybean meal, 30-45% bran, 10-20% palm meal, 20-30% molasses, and 1-2.5% fermentation agent, characterized in that, The fermentation agent contains, by mass ratio: 1-2% WEI124 Saccharomyces cerevisiae, 0.1-0.2% WEI70 Lactobacillus plantarum, and 0.1-0.2% WEI13 Pediococcus lactis.

2. The winter anti-icing fermented feed according to claim 1, characterized in that: The WEI70 Lactobacillus plantarum is not less than 10 11 cfu / g, the WEI13 Pediococcus acidilactici is not less than 10 11 cfu / g, the WEI124 Saccharomyces cerevisiae is not less than 2x10 10 cfu / g.

3. A method for producing a winter anti-icing fermented feed, characterized by, First, brewer's yeast is used for fermentation, followed by Lactobacillus plantarum fermentation.

4. The preparation method according to claim 3, characterized in that, The brewing yeast fermentation includes the following steps: 1) Preparation of premix: Take 20-30% corn husk, 5-15% soybean meal, 30-45% wheat bran, and 10-20% palm meal, crush them with a sieve with a pore size of 0.8-1.0 mm, add 20-30% molasses, mix evenly, and adjust the moisture content to 30-40% to obtain the premix; 2) The premixed material is sterilized by high-temperature steaming in a steaming ball pot. The steaming temperature is 110-121℃, the steaming time is 15-30min, and the rotation speed of the ball pot is 5-10r / min. 3) Mix WEI24 brewing yeast, molasses, and water in a ratio of 1:20:100, and activate the yeast by aeration at a rate of 0.2-0.4 L / L for 4-8 hours, resulting in a yeast germination rate of 60-80%. 4) The ratio of premix to yeast activation liquid is 100:5-8. Ferment in a disc koji maker, with air at 28-35℃ and an air volume of 300-450L / h. Aerobic fermentation takes 24-36 hours, with a glycerol content of more than 2% and a total alcohol content of more than 1%.

5. The preparation method according to claim 3, characterized in that, The Lactobacillus plantarum fermentation includes the following steps: 1) Mix WEI70 Lactobacillus plantarum and WEI13 Pediococcus lactis, molasses and water in a ratio of 1:1:20:50 and let stand for 6-8 hours to activate; 2) Inoculate the WEI70 Lactobacillus plantarum and WEI13 Pediococcus lactis activation solution into the brewing yeast fermentation product at a ratio of 2-4% of the premixed feed. Put the above mixture into a 40 kg one-way valve breathing bag and ferment in a constant temperature fermentation room at 30-37℃ for 48-60 hours until the total acid content reaches more than 5%.

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