Feed preparation method based on germ treatment

Abstract

The invention relates to the technical field of feed preparation, in particular to a germ treatment-based feed preparation method which comprises the following steps: performing color sorting treatment on a wheat germ raw material based on a peroxide value to obtain bran and wheat germs, or performing pre-fermentation treatment to obtain a wheat germ fermentation product; preparing bran into a bran culture medium, and treating wheat germs into wheat germ powder; the method comprises the following steps: respectively culturing saccharomyces cerevisiae and bacillus subtilis in a seed liquid culture medium, and respectively culturing with a bran culture medium to obtain a yeast fermentation product and a bacillus subtilis fermentation product; performing pasteurization and pH regulation on the yeast fermentation product to obtain a yeast bran substrate, and mixing the yeast bran substrate with the bacillus subtilis fermentation product to obtain a yeast spore compound; performing main fermentation on the yeast spore compound and wheat germs to obtain a premixed material; and mixing the wheat germ powder with the premix and trace elements, granulating, drying, and spraying a polyglutamic acid film to obtain the pellet feed. The digestion and utilization rate of the feed is improved.

Description

Technical Field

[0001] This invention relates to the field of feed preparation technology, and in particular to a feed preparation method based on germ treatment. Background Technology

[0002] In the field of feed preparation technology, wheat germ, as a byproduct of wheat processing, is rich in protein, vitamins, minerals, and unsaturated fatty acids, making it a highly nutritious feed ingredient with great development potential. However, the active lipases in wheat germ are highly susceptible to oxidative rancidity, leading to a decline in its nutritional value, unpleasant flavor, and potential formation of harmful substances, severely restricting its large-scale and high-value application in feed. Therefore, scientific and timely pretreatment of wheat germ raw materials to deactivate its enzyme activity and stabilize its quality is a key prerequisite for improving the safety and nutritional value of germ feed products.

[0003] Current technologies typically treat raw materials uniformly without differentiation, failing to grade and refine them based on the inherent quality differences of wheat germ. For raw materials that have already undergone early oxidation and have high peroxide values, direct fermentation may not completely eliminate the negative effects of oxidation products and may not maximize the preservation of the inherent nutrients of high-quality fresh germ. Conversely, for raw materials with good freshness, uniform fermentation may lead to a waste of energy and nutrients, failing to achieve optimal utilization. This results in low resource utilization efficiency, unstable final feed product quality, and potential oxidation risks.

[0004] Chinese Patent Publication No. CN11339705A discloses a pig feed additive, a pig diet, and their applications, relating to the field of pig feed technology. The pig feed additive comprises a fermentation liquid freeze-drying agent and fiber, with a mass ratio of the fermentation liquid freeze-drying agent to fiber of 1:150-250. The effective component of the fermentation liquid freeze-drying agent is endogenous probiotics for pigs. The pig diet includes this pig feed additive, a pig premix, and a staple food. This invention combines probiotics and fiber into a pig feed additive. Because the bacteria are endogenous, they are well-adapted to the pig's intestinal environment, ensuring stable and long-term colonization of the probiotics. The addition of fiber reduces feed costs and provides the necessary nutrients for the growth and reproduction of the probiotics. Pig diets containing this feed additive can improve the texture of pig muscle and enhance the flavor of pork.

[0005] Therefore, the aforementioned pig feed additive, pig diet, and its application have the following problems: 1. The raw materials are processed uniformly without differentiation, making it impossible to carry out refined processing based on the differences in raw material quality, resulting in low resource utilization efficiency of raw materials and unstable product quality.

[0006] 2. It is impossible to adopt differentiated treatment strategies for raw materials with different degrees of oxidation, which not only fails to effectively repair oxidized raw materials, but may also waste the nutritional value of high-quality raw materials. Summary of the Invention

[0007] Therefore, the present invention provides a feed preparation method based on germ treatment to overcome the problems of low feed digestibility, unstable quality, and waste of raw material resources caused by the indiscriminate treatment of wheat germ raw materials in the prior art.

[0008] To achieve the above objectives, the present invention provides a feed preparation method based on germ treatment, comprising: The peroxide value of wheat germ raw material was collected at several monitoring points and compared with the preset peroxide value to determine the processing strategy of the wheat germ raw material. In response to the color sorting of the wheat germ raw material, the selected bran is subjected to a first pretreatment to prepare a bran culture medium, and the wheat germ is subjected to a second pretreatment to obtain wheat germ powder. Saccharomyces cerevisiae and Bacillus subtilis were inoculated into two seed liquid culture media and cultured to obtain Saccharomyces cerevisiae seed liquid and Bacillus subtilis seed liquid, respectively. Saccharomyces cerevisiae seed liquid and Bacillus subtilis seed liquid were cultured in bran culture medium to obtain Saccharomyces cerevisiae ferment and Bacillus subtilis ferment, respectively. The pH value of the fermentation process of the Saccharomyces cerevisiae ferment was collected to determine the fermentation endpoint. After adjusting the pH value, pasteurization was performed to obtain yeast bran matrix. The Bacillus subtilis ferment and yeast bran matrix are mixed in a preset ratio to obtain a yeast spore complex. In response to the pre-fermentation treatment of the wheat germ raw material, the pre-fermented wheat germ ferment and yeast spore complex are subjected to primary fermentation treatment to obtain a premixed material; Wheat germ powder and trace elements are added to the premixed material, and the main mixture is obtained in a twin-shaft mixer under preset main mixing conditions. The main mixture is granulated and dried to obtain dried granules. A 0.5% polyglutamic acid film is then sprayed onto the surface of the dried granules to obtain feed. The processing strategy includes color sorting and pre-fermentation.

[0009] Furthermore, the processing strategy for the wheat germ raw material is determined as follows: Based on the peroxide value being greater than or equal to a preset peroxide value, the treatment strategy for the wheat germ is determined to be pre-fermentation treatment; Based on the fact that the peroxide value is less than the preset peroxide value, the processing strategy for the wheat germ is determined to be color sorting.

[0010] Furthermore, the conditions for the bran culture medium are as follows: the bran obtained by color sorting is crushed through a 40-mesh sieve, sterilized by high-pressure steam at 121°C and 0.1MPa for 30 minutes to obtain sterile bran powder, and then sprayed with a sterile nutrient solution containing 3% by mass and 1% by mass and volume of glucose and ammonium sulfate, and the water content is adjusted to 55%.

[0011] Furthermore, the conditions for the pre-fermentation treatment of the wheat germ raw material are as follows: the particle size of the wheat germ raw material is 3mm, the stirring speed is 30rpm, the moisture content is 50%, the fermentation pile height is 40cm, the fermentation temperature is 30℃, the turning speed is 250rpm, the turning interval is 24h, the turning time is 5min, and the fermentation time is 48h~72h.

[0012] Furthermore, the weight ratio of the seed liquid culture medium is 3.0% glucose, 1.5% peptone, 1.0% yeast extract, 0.1% potassium dihydrogen phosphate, 0.05% magnesium sulfate, and the remainder is distilled water.

[0013] Furthermore, the cultivation conditions for the brewer's yeast ferment are as follows: the inoculation volume of the brewer's yeast seed liquid is 20% of the dry weight of the bran culture medium; the cultivation temperature is 30℃; the relative humidity is 75%; the cultivation time is 48h; the pile height is 5cm-6cm; the top width is 25cm-35cm; the bottom width is 35cm-45cm; the shape is trapezoidal; the turning interval is 12h; and the turning time is 2min.

[0014] Furthermore, the culture conditions for the Bacillus subtilis ferment are as follows: the inoculation volume of the Bacillus subtilis seed liquid is 20% of the dry weight of the bran culture medium; the culture temperature is 37℃; the relative humidity is 65%; the culture time is 72h; the pile height is 3cm-4cm; the top width is 40cm-60cm; the bottom width is 50cm-70cm; the shape is trapezoidal; the turning interval is 24h; and the turning time is 2min.

[0015] Furthermore, the mixing conditions for the yeast spore complex are as follows: the mixing ratio of Bacillus subtilis ferment to the yeast bran matrix is ​​1:3 by weight; the mixing temperature is 15℃~35℃; the mixing speed is 25rpm~30rpm; the mixing time is 30min; the drying temperature is 40℃~45℃; the product is dried to a moisture content of 6%~10%; and the product is pulverized to pass through a 60-mesh sieve.

[0016] Furthermore, the conditions for the primary fermentation treatment are as follows: the mixing ratio of the yeast spore complex to the wheat germ ferment is 1:9 by weight; the fermentation temperature is 35℃~37℃; the relative humidity is 50%~60%; the fermentation time is 48 hours~60 hours; the turning interval is 12 hours; and the turning time is 5 minutes.

[0017] Furthermore, the feed is composed of the following raw materials: brewer's yeast, Bacillus subtilis, wheat germ, wheat bran, sodium carbonate solution, trace elements, and polyglutamic acid membrane. Further, Compared with the prior art, the beneficial effects of the present invention are as follows: The present invention distinguishes wheat germ raw materials by peroxide value and processes them according to the distinction results. The wheat germ raw materials undergo pre-fermentation treatment, utilizing the oxygen consumption and enzymatic hydrolysis of microorganisms to reduce peroxide value and block oil oxidation and rancidity. The wheat germ raw materials undergo color sorting treatment to obtain wheat germ powder and bran. The color-sorted bran is prepared into a bran culture medium and inoculated with *Saccharomyces cerevisiae* and *Bacillus subtilis*. Fermentation of *Saccharomyces cerevisiae* produces organic acids that effectively inhibit contamination by other microorganisms and pre-degrades some stubborn fibers in the bran into soluble sugars and yeast cell protein, improving feed digestibility. Fermentation with *Bacillus subtilis* allows for the secretion of a complex digestive enzyme system including protease, amylase, and cellulase, and the formation of spores, ensuring that enzyme activity and cell activity are not lost during processing and storage. This improves the in vitro digestibility of protein and starch in the feed and provides highly active beneficial bacteria for the animal's intestines, solving the problem of low digestibility and utilization in traditional germ feeds.

[0018] Furthermore, this invention addresses the processing problem caused by uneven quality of wheat germ raw materials by differentiating them through peroxide value. Differentiated biological treatment strategies are adopted for wheat germ raw materials with different oxidation levels, maximizing nutrition and synergistic function. Color sorting of fresh wheat germ raw materials can retain the inherent bioactive nutrients such as vitamin E and unsaturated fatty acids to the maximum extent. Through pre-fermentation treatment of wheat germ raw materials, bioremediation and transformation are carried out by microbial metabolism. Microorganisms degrade harmful oxidation products and produce metabolites such as lactic acid and short-chain fatty acids, which improves the palatability of feed and regulates the intestinal health of animals.

[0019] Furthermore, by culturing Saccharomyces cerevisiae and Bacillus subtilis, this invention indirectly promotes the diversity and stability of microbial metabolism in the fermentation system, which helps to improve the balance of animal intestinal flora when used as a feed additive, and provides a better intestinal microecological space for the efficient absorption and conversion of feed nutrients.

[0020] Furthermore, the brewer's yeast ferment obtained through the cultivation process of this invention provides highly active yeast cells and natural complex organic acids for feed. These natural complex organic acids, as natural feed acidifiers, can effectively reduce the pH of the gastrointestinal tract after animals ingest them, inhibit the proliferation of harmful bacteria such as Escherichia coli, and improve the intestinal microenvironment. The rich live yeast cells and the various digestive enzymes and B vitamins produced by their metabolism can assist animal digestion and improve the decomposition and absorption efficiency of feed nutrients.

[0021] Furthermore, the present invention obtains a yeast bran matrix by processing brewer's yeast fermentation product. The yeast bran matrix is ​​rich in yeast cell wall polysaccharides, which can stimulate the animal's immune system and enhance disease resistance. Its loose and porous physical structure and water content make the yeast bran matrix a microcapsule that loads and protects Bacillus subtilis. It provides a physical barrier for probiotics during feed processing and storage, thereby improving the stability of active ingredients in feed.

[0022] Furthermore, this invention obtains Bacillus subtilis ferment by culturing Bacillus subtilis ferment. The spores of Bacillus subtilis ferment have resilience and can withstand the high temperature and strong acid environment of the stomach during feed pelleting. They eventually germinate in the neutral environment of the animal's intestine and recover into a metabolically active trophic body. After germination, Bacillus subtilis can consume free oxygen in the intestine, create an anaerobic environment, promote the proliferation of beneficial anaerobic bacteria such as lactic acid bacteria, and inhibit pathogenic bacteria through competitive exclusion.

[0023] Furthermore, this invention achieves the combination of Bacillus subtilis and yeast bran matrix by preparing a yeast spore complex. The highly tolerant Bacillus subtilis spores can colonize the intestines and exert probiotic functions through feed processing and the acidic environment of the animal's stomach. The yeast bran matrix loaded with it not only acts as a physical protective layer to improve the stability of Bacillus subtilis spores during processing and storage, but also provides nutrients for the proliferation of bacteria after spore germination and the beneficial bacteria inherent in the intestines, as the rich yeast cell wall polysaccharides serve as high-quality prebiotics.

[0024] Furthermore, this invention degrades some of the macromolecular nutrients in wheat germ into smaller, more easily absorbed molecules through pre-fermentation treatment, and generates organic acids, thereby improving the nutrient density and bioavailability of the feed. The probiotic Bacillus subtilis spores in the yeast spore complex, together with the prebiotic organic acids and yeast cell wall polysaccharides in the wheat germ fermentation product, work together to maintain the balance of the animal's intestinal flora and enhance immunity. In addition, the pre-fermentation treatment reduces the peroxide value in the wheat germ raw material, thereby improving the storage stability of the feed.

[0025] Furthermore, this invention prepares feed by multi-stage compounding of brewer's yeast ferment, yeast bran matrix, Bacillus subtilis ferment, wheat germ ferment, and wheat germ powder, ensuring the balanced coexistence of active probiotics and stable spores in the feed, ensuring a comprehensive supply of functional organic acids and yeast-derived prebiotics in the feed, improving the overall stability of the feed during processing and storage, and enhancing the feed's ability to regulate the intestinal microecology of animals. Attached Figure Description

[0026] Figure 1 This is a flowchart illustrating the steps of a feed preparation method based on germ treatment according to an embodiment of the present invention. Figure 2 A logic diagram for determining the processing strategy of wheat germ in an embodiment of the present invention; Figure 3 This is a flowchart illustrating the steps of culturing Saccharomyces cerevisiae seed culture and Bacillus subtilis seed culture according to an embodiment of the present invention; Figure 4 This is a flowchart illustrating the steps involved in cultivating brewer's yeast fermentation products according to an embodiment of the present invention. Detailed Implementation

[0027] To make the objectives and advantages of the present invention clearer, the present invention will be further described below with reference to embodiments; it should be understood that the specific embodiments described herein are merely for explaining the present invention and are not intended to limit the present invention.

[0028] Preferred embodiments of the present invention will now be described with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are merely illustrative of the technical principles of the present invention and are not intended to limit the scope of protection of the present invention.

[0029] It should be noted that in the description of this invention, the terms "upper", "lower", "left", "right", "inner", "outer", etc., which indicate directions or positional relationships, are based on the directions or positional relationships shown in the accompanying drawings. This is only for the convenience of description and is not intended to indicate or imply that the device or element must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, it should not be construed as a limitation of this invention.

[0030] Please see Figure 1 The diagram shown is a flowchart of the feed preparation method based on germ treatment according to an embodiment of the present invention.

[0031] This invention provides a feed preparation method based on germ treatment, comprising: Step S1: Collect the peroxide value at several monitoring points in the wheat germ raw material and compare it with the preset peroxide value to determine the processing strategy of the wheat germ raw material; Step S2: In response to the color sorting of the wheat germ raw material, the selected bran is subjected to a first pretreatment and a bran culture medium is prepared, and the wheat germ is subjected to a second pretreatment to obtain wheat germ powder. Step S3: Inoculate the Saccharomyces cerevisiae and Bacillus subtilis into two seed liquid culture media respectively to obtain Saccharomyces cerevisiae seed liquid and Bacillus subtilis seed liquid respectively; Step S4: The Saccharomyces cerevisiae seed liquid and Bacillus subtilis seed liquid are cultured and treated with bran culture medium to obtain Saccharomyces cerevisiae ferment and Bacillus subtilis ferment. The pH value of the fermentation process of the Saccharomyces cerevisiae ferment is collected to determine the fermentation endpoint. After adjusting the pH value, pasteurization is performed to obtain yeast bran matrix. Step S5: Mix the Bacillus subtilis ferment with the yeast bran matrix according to a preset ratio to obtain a yeast spore complex. Step S6: In response to the pre-fermentation treatment of the wheat germ raw material, the pre-fermented wheat germ ferment and the yeast spore complex are subjected to primary fermentation treatment to obtain a premixed material. Step S7: Add wheat germ powder and trace elements to the premixed material and obtain the main mixture in a twin-shaft mixer under preset main mixing conditions; Step S8: Granulate and dry the main mixture to obtain dried granules, and spray a 0.5% polyglutamic acid film onto the surface of the dried granules to obtain feed. The processing strategy includes color sorting and pre-fermentation.

[0032] In this embodiment of the invention, the wheat germ raw material to be processed is wheat germ containing bran.

[0033] Specifically, this invention distinguishes wheat germ raw materials by peroxide value and processes them according to the distinction results. The wheat germ raw materials undergo pre-fermentation, utilizing the oxygen consumption and enzymatic hydrolysis of microorganisms to reduce peroxide value and prevent oil oxidation and rancidity. The wheat germ raw materials are then color-sorted to obtain wheat germ powder and bran. The color-sorted bran is used to prepare a bran culture medium, which is then inoculated with *Saccharomyces cerevisiae* and *Bacillus subtilis*. Fermentation of the *Saccharomyces cerevisiae* produces organic acids that effectively inhibit contamination by other microorganisms and pre-degrades some stubborn fibers in the bran into soluble sugars and yeast protein, improving feed digestibility. Fermentation with *Bacillus subtilis* allows for the secretion of a complex digestive enzyme system, including protease, amylase, and cellulase, and the formation of spores, ensuring that enzyme activity and bacterial activity are not lost during processing and storage. This improves the in vitro digestibility of protein and starch in the feed and provides highly active beneficial bacteria for the animal's intestines, solving the problem of low digestibility and utilization in traditional germ feeds.

[0034] In this embodiment of the invention, the brewing yeast strain number is ACCC 21187, and the effective viable count is ≥1×10⁻⁶. 9 The *Bacillus subtilis* strain numbered ACCC 04396, with a viable count of ≥2.0 × 10⁻⁶ CFU / g. 10 CFU / g.

[0035] Please see Figure 2 As shown, it is a logic diagram for determining the processing strategy of wheat germ in an embodiment of the present invention.

[0036] Specifically, the peroxide value of several monitoring points in the wheat germ raw material to be processed is obtained and compared with the preset peroxide value to determine the processing strategy of the wheat germ; If the peroxide value is greater than or equal to the preset peroxide value, then the treatment strategy for the wheat germ is determined to be pre-fermentation treatment; If the peroxide value is less than the preset peroxide value, then the processing strategy for the wheat germ is determined to be color sorting.

[0037] In this embodiment of the invention, the preset peroxide value ranges from [3.0 meq / kg to 10.0 meq / kg], preferably set to 5.0 meq / kg. However, the above value is not limited to this, and those skilled in the art can adjust the value according to actual needs.

[0038] Specifically, the color sorting process involves feeding the wheat germ raw material to a color sorter. The high-definition CCD sensor of the color sorter identifies the parts that are milky yellow to light brown in color, granular or flaky with an oily sheen, as wheat germ. The high-pressure spray valve is activated to blow the material identified as bran into the by-product collection tank to obtain separated bran. The material identified as germ flows into the main product collection tank to obtain wheat germ. The wheat germ is then fed to a drying device at a drying temperature of 30℃~60℃ with a moisture content of 8%~12%. The wheat germ is then pulverized by a pulverizer and passed through a 60-mesh sieve to obtain wheat germ powder. The separated bran is collected for later use in preparing bran culture medium.

[0039] Specifically, the pre-fermentation process involves crushing wheat germ raw materials to a particle size of 3mm, feeding them into a conditioning mixer, stirring at 30 rpm, and spraying sterile water to achieve a moisture content of 50% to obtain the material to be fermented. This material is then piled into a 40cm high fermentation heap and placed in a fermentation tank. The fermentation temperature is maintained at 30℃. An intermittent turning method is used, with the fermentation heap being turned over once every 24 hours at a turning speed of 250 rpm for 5 minutes. The fermentation time is 48 to 72 hours. When the internal temperature of the fermentation material continuously decreases to less than 5℃ compared to the ambient temperature, and the fermentation material emits a distinct slightly acidic and alcoholic odor, the pre-fermentation process is considered complete, yielding the pre-fermented wheat germ ferment.

[0040] Specifically, this invention distinguishes wheat germ raw materials by peroxide value and solves the processing problem caused by uneven quality of high-oil wheat germ raw materials. Differentiated biological treatment strategies are adopted for wheat germ raw materials with different oxidation levels to maximize nutrition and functional synergy. For fresh wheat germ raw materials with low oxidation levels, color sorting can retain the inherent bioactive nutrients such as vitamin E and unsaturated fatty acids in wheat germ to the maximum extent. For oxidized wheat germ raw materials, pre-fermentation treatment is carried out to utilize microbial metabolism for biorepair and transformation. Microorganisms degrade harmful oxidation products and produce metabolites such as lactic acid and short-chain fatty acids, which improves feed palatability and regulates animal intestinal health.

[0041] Specifically, the first pretreatment involves pulverizing the separated bran in a pulverizer and passing it through a 40-mesh sieve to obtain bran powder, and then placing the bran powder in a high-pressure steam sterilizer and sterilizing it at 121°C and 0.1 MPa for 30 minutes to obtain sterile bran powder.

[0042] Specifically, the bran culture medium is prepared by spraying a sterile nutrient solution onto the sterile bran powder. The sterile nutrient solution contains 3% glucose and 1% ammonium sulfate by mass volume. During the spraying process, the mixture is stirred at 30 rpm until the moisture content of the sterile bran powder is adjusted to 55%, thus obtaining the bran culture medium.

[0043] Specifically, the second pretreatment process involves placing the wheat germ in a drying device, drying it at 55°C until the moisture content is 10%, and then pulverizing it in a pulverizer and passing it through a 60-mesh sieve to obtain the wheat germ powder.

[0044] In this embodiment of the invention, the weight ratio of the seed liquid culture medium is 3.0% glucose, 1.5% peptone, 1.0% yeast extract, 0.1% potassium dihydrogen phosphate, 0.05% magnesium sulfate, and the remainder is distilled water.

[0045] Specifically, the pH of the seed liquid culture medium is adjusted to 6.2-7.5, and the seed liquid culture medium is autoclaved at 121°C for 30 minutes. The above process is a routine process and will not be described in detail here.

[0046] Please see Figure 3 The diagram shown is a flowchart illustrating the steps of culturing Saccharomyces cerevisiae seed culture and Bacillus subtilis seed culture according to an embodiment of the present invention.

[0047] Specifically, the cultivation process of the *Saccharomyces cerevisiae* seed culture and the *Bacillus subtilis* seed culture is as follows: Step S31, the *Saccharomyces cerevisiae* strain is inoculated at a rate of 1% into a seed liquid culture medium with a pH of 6.0, and the *Bacillus subtilis* strain is inoculated at a rate of 1% into a seed liquid culture medium with a pH of 7.0; Step S32, the culture medium containing the inoculated *Saccharomyces cerevisiae* strain is placed in a constant temperature shaker at 30°C and 200 rpm for 18 hours, and the culture medium containing the inoculated *Bacillus subtilis* strain is placed in a constant temperature shaker at 37°C and 200 rpm for 18 hours. The culture was carried out in a constant temperature shaker at 220 rpm for 16 h; in step S33, after the culture was completed, the Saccharomyces cerevisiae culture and Bacillus subtilis culture were transferred to sterile centrifuge tubes respectively, centrifuged at 4000 rpm for 10 min and the cell pellets of Saccharomyces cerevisiae and Bacillus subtilis were collected; in step S34, sterile physiological saline with a volume of 10 times the volume of the cell pellets was added to the cell pellets respectively, and the mixture was shaken and mixed for 2 min to fully disperse the cell clusters, so as to obtain the Saccharomyces cerevisiae seed culture and Bacillus subtilis seed culture respectively.

[0048] Specifically, this invention indirectly promotes the diversity and stability of microbial metabolism in the fermentation system by culturing Saccharomyces cerevisiae and Bacillus subtilis. This helps to improve the balance of animal intestinal flora when used as a feed additive, providing a superior intestinal microecological space for the efficient absorption and conversion of feed nutrients.

[0049] Please see Figure 4 As shown, it is a flowchart of the steps for cultivating brewer's yeast fermentation product in an embodiment of the present invention.

[0050] Specifically, the cultivation process of the brewing yeast ferment is as follows: Step S41, the brewing yeast seed liquid is sprayed into the bran culture medium at a volume inoculation rate of 20% of the dry weight of the bran culture medium to obtain brewing yeast material; Step S42, after spraying, the brewing yeast material is placed in a constant temperature incubation room at 30℃ and 75% relative humidity for 48 hours. The height of the brewing yeast material is 5cm-6cm, the top width is 25cm-35cm, the bottom width is 35cm-45cm, and the shape is trapezoidal; Step S43, during the fermentation process, the brewing yeast material is turned over once every 12 hours for 2 minutes, and a sample of the brewing yeast material is collected using a sterile sampler. The sample is mixed with sterile water at a mass ratio of 1:9 and the pH value is measured using a pH meter; Step S44, based on the pH value of 4.0-4.5, the fermentation endpoint is determined, and the brewing yeast ferment is obtained.

[0051] Specifically, the present invention provides highly active yeast cells and natural complex organic acids for feed by culturing and processing brewer's yeast fermentation products. These natural complex organic acids, as natural feed acidifiers, can effectively reduce the pH of the gastrointestinal tract after animals ingest them, inhibit the proliferation of harmful bacteria such as Escherichia coli, and improve the intestinal microenvironment. The rich live yeast cells and the various digestive enzymes and B vitamins produced by their metabolism can assist animal digestion and improve the decomposition and absorption efficiency of feed nutrients.

[0052] Specifically, the process of obtaining the yeast bran substrate is as follows: the brewer's yeast fermentation product is placed in a heatable stirred tank and heated to 75℃~80℃ at a heating rate of 1.5℃ / min for 25min~30min, with a stirring speed of 15rpm~20rpm; after sterilization, the brewer's yeast fermentation product is cooled to 37℃, and an 8% sodium carbonate solution is added dropwise at a stirring speed of 10rpm~15rpm to adjust the pH value to 6.8~7.0; after pH adjustment, stirring is continued at 30℃ for 10min to obtain a yeast bran substrate with a water content of 50%~55%.

[0053] Specifically, this invention processes brewer's yeast fermentation products to obtain yeast bran matrix. The yeast bran matrix is ​​rich in yeast cell wall polysaccharides, which can stimulate the animal's immune system and enhance disease resistance. Its loose and porous physical structure and water content make the yeast bran matrix a microcapsule that loads and protects Bacillus subtilis. It provides a physical barrier for probiotics during feed processing and storage, thereby improving the stability of active ingredients in the feed.

[0054] Specifically, the cultivation process of Bacillus subtilis ferment is as follows: Bacillus subtilis seed liquid is sprayed onto bran culture medium at an inoculation rate of 20% of the dry weight of the bran culture medium to obtain Bacillus subtilis material. After spraying, the Bacillus subtilis material is placed in a constant temperature incubation room at 37°C and 65% relative humidity for 72 hours. The height of the Bacillus subtilis material is 3-4 cm, the top width is 40-60 cm, the bottom width is 50-70 cm, and the shape is trapezoidal. During the fermentation process, the Bacillus subtilis material is turned over once every 24 hours for 2 minutes. A sample of the Bacillus subtilis material is collected using a sterile sampler, and water-soaked slides are prepared. The spore formation rate is observed and counted under an optical microscope. Based on a spore formation rate greater than or equal to 90%, Bacillus subtilis ferment is determined to be obtained.

[0055] Specifically, this invention obtains Bacillus subtilis ferment by culturing Bacillus subtilis ferment. The spores of Bacillus subtilis ferment have resilience and can withstand the high temperature and strong acid environment of the stomach during feed pelleting. They eventually germinate in the neutral environment of the animal's intestine and recover into a metabolically active trophic body. After germination, Bacillus subtilis can consume free oxygen in the intestine, create an anaerobic environment, promote the proliferation of beneficial anaerobic bacteria such as lactic acid bacteria, and inhibit pathogenic bacteria through competitive exclusion.

[0056] Specifically, the mixing process of the yeast spore complex is as follows: the Bacillus subtilis ferment and the yeast bran matrix are mixed at a dry matter weight ratio of 1:3 to obtain a mixture; the mixture is added to a mixer at a mixing temperature of 15℃~35℃, a mixing speed of 25rpm~30rpm, and a mixing time of 30min, so that Bacillus subtilis and its spores are loaded onto the yeast bran matrix; after mixing, the mixture is dried at a drying temperature of 40℃~45℃ until the moisture content is 6%~10%, and then pulverized through a 60-mesh sieve to obtain the yeast spore complex.

[0057] Specifically, this invention achieves the combination of Bacillus subtilis and yeast bran matrix by preparing a yeast spore complex. The highly tolerant Bacillus subtilis spores can colonize the intestines and exert probiotic functions through feed processing and the acidic environment of the animal's stomach. The yeast bran matrix loaded with it not only acts as a physical protective layer to improve the stability of Bacillus subtilis spores during processing and storage, but also provides nutrients for the proliferation of bacteria after spore germination and the inherent beneficial bacteria in the intestines, as the rich yeast cell wall polysaccharides serve as high-quality prebiotics.

[0058] In this embodiment of the invention, the number of viable Bacillus subtilis cells in the yeast spore complex is ≥1×10⁻⁶. 9 CFU / g.

[0059] Specifically, the pre-fermentation process of the wheat germ raw material is as follows: the wheat germ raw material is crushed to a particle size of 1mm-3mm to obtain crushed material; the crushed material is put into a conditioning mixer at a stirring speed of 30rpm, and sterile water is sprayed while stirring to adjust the moisture content of the material to 45%-55% to obtain the material to be fermented; the material to be fermented is transported to a fermentation tank and piled into a fermentation pile, the cross-section of which is trapezoidal, with a height of 40cm-50cm, a top width of 60cm-80cm, and a bottom width of 80cm. The material should be 100 cm to 100 cm in diameter; the fermentation environment temperature should be maintained at 30℃ to 35℃, and oxygen should be supplied to the fermentation pile by intermittent turning; during the fermentation process, the fermentation pile should be turned once every 24 hours using a turning device, with a turning speed of 250 rpm and a turning time of 5 min to 10 min; after 48 to 72 hours of fermentation, when the internal temperature of the material drops from its peak to less than or equal to the ambient temperature difference of 2℃ to 5℃, and the pH value drops to 4.0 to 5.0, the pre-fermentation is considered complete, and wheat germ fermentation product is obtained.

[0060] In this embodiment of the invention, the peroxide value of the wheat germ ferment is reduced by 30% compared with that of the wheat germ raw material.

[0061] Specifically, the primary fermentation process involves mixing the yeast spore complex and the wheat germ fermentation product at a dry matter weight ratio of 1:9 to obtain the primary fermentation material; placing the primary fermentation material into a fermentation tank, with a fermentation temperature of 35℃~37℃, a relative humidity of 50%~60%, and a fermentation time of 48 hours~60 hours; turning the primary fermentation material once every 12 hours for 5 minutes during the fermentation process; and determining that the primary fermentation process is complete when the pH value of the primary fermentation material decreases and stabilizes at 4.8~5.5, thereby obtaining the premixed material.

[0062] Specifically, this invention degrades some of the macromolecular nutrients in wheat germ into smaller, more easily absorbed molecules through pre-fermentation, generating organic acids, thereby improving the nutrient density and bioavailability of the feed. The probiotic Bacillus subtilis spores in the yeast spore complex, together with the prebiotic organic acids and yeast cell wall polysaccharides in the wheat germ fermentation product, work together to maintain the balance of the animal's intestinal flora and enhance immunity. Furthermore, the pre-fermentation process reduces the peroxide value in the wheat germ raw material, improving the storage stability of the feed.

[0063] Specifically, the mixing process of the main mixture is as follows: the premixed material and the wheat germ powder are mixed at a dry matter weight ratio of 1:1 and fed into a biaxial mixer; the biaxial mixer is started, the mixing temperature is 15℃~35℃, the mixing speed is 20rpm~30rpm, and the mixing time is 20min~30min; during the mixing process, trace elements are added at a ratio of 0.5%~1.0% of the total dry weight of the main mixture, and the mixing continues for 5min~10min to obtain the main mixture.

[0064] In this embodiment of the invention, the trace elements are a homogeneous mixture of copper glycinate (25% by mass), zinc glycinate (20% by mass), chromium pyridinecarboxylate (15% by mass), sodium selenite (15% by mass), manganese sulfate (10% by mass), calcium iodate (8% by mass), and ferrous sulfate (7% by mass). The mass percentages of copper, zinc, chromium, selenium, manganese, iodine, and iron in this mixture are 2.5%, 2.0%, 0.15%, 0.10%, 1.0%, 0.05%, and 1.4%, respectively.

[0065] Specifically, the drying process of the dried particles is as follows: the main mixture is fed into a ring die granulator, the granulation temperature is 60℃~65℃, and wet particles are obtained; the wet particles are placed in a fluidized bed dryer, the drying temperature is 35℃~55℃, and the particles are dried until the moisture content is 8%~12%, and the dried particles are obtained.

[0066] In this embodiment of the invention, feed is obtained by spraying a 0.5% polyglutamic acid film onto the surface of the dried particles.

[0067] Specifically, this invention prepares feed by multi-stage compounding of brewer's yeast ferment, yeast bran matrix, Bacillus subtilis ferment, wheat germ ferment, and wheat germ powder. This ensures the balanced coexistence of active probiotics and stable spores in the feed, ensures a comprehensive supply of functional organic acids and yeast-derived prebiotics, improves the overall stability of the feed during processing and storage, and enhances the feed's ability to regulate the intestinal microecology of animals.

[0068] On the other hand, an embodiment of the present invention provides a germ-based feed, which is composed of the following raw materials: brewer's yeast, Bacillus subtilis, wheat germ, wheat bran, sodium carbonate solution, trace elements, and polyglutamic acid membrane.

[0069] Example

[0070] During implementation, the peroxide value was preset to 5.0 meq / kg. Wheat germ raw materials with a peroxide value less than 5.0 meq / kg underwent color sorting, and the separated wheat germ was dried at 45℃ to a moisture content of 10%, then pulverized through a 60-mesh sieve to obtain wheat germ powder. Wheat germ raw materials with a peroxide value greater than or equal to 5.0 meq / kg were crushed to 2mm, the moisture content was adjusted to 50%, and fermented at 30℃ for 60 hours, with a final pH of 4.5, to obtain wheat germ fermented product. Saccharomyces cerevisiae seed culture was cultured at pH 6.0, 30℃, and 200 rpm for 18 hours; Bacillus subtilis seed culture was cultured at pH 7.0, 37℃, and 220 rpm for 16 hours; Saccharomyces cerevisiae was inoculated with 20% of the dry weight of wheat bran at 30℃, 75% relative humidity, and a gradient... Fermentation was carried out in a trapezoidal pile (5.5cm high, 30cm top width, 40cm bottom width) for 48 hours, turning the mixture for 2 minutes every 12 hours, with a final pH of 4.2. Bacillus subtilis was fermented with the same inoculum at 37℃ and 65% relative humidity in a trapezoidal pile (3.5cm high, 50cm top width, 60cm bottom width) for 72 hours, turning the mixture for 2 minutes every 24 hours, with a final spore formation rate of 92%. The brewer's yeast ferment was heated to 78℃ at 1.5℃ / min and maintained for 28 minutes. After cooling, the pH was adjusted to 6.9 to obtain a yeast bran substrate with a moisture content of 52%. The Bacillus subtilis ferment and the yeast bran substrate were mixed at a dry weight ratio of 1:3 and mixed at 25℃ and 28 rpm for 30 minutes. Then, it was dried at 42℃ to a moisture content of 8%, pulverized through a 60-mesh sieve, and the viable count was measured to be 2.5 × 10⁻⁶. 9 CFU / g; The yeast spore complex and wheat germ ferment were mixed at a dry weight ratio of 1:9 and fermented at 36℃ and 55% relative humidity for 54 h, turning for 5 min every 12 h, with a final pH of 5.0 to obtain a premix; The premix and wheat germ powder were added to a twin-shaft mixer at a dry weight ratio of 1:1 and mixed at 25℃ and 25 rpm for 25 min, and 0.8% of the dry weight of the main mixture of trace elements premix was added and mixed for another 8 min; The main mixture was granulated in a ring die at 62℃, and the wet granules were dried in a fluidized bed at 45℃ to a moisture content of 10%, and a 0.5% polyglutamic acid film solution was sprayed onto the surface of the dried granules.

[0071] The raw material requirements for preparing 71 kg of germ-based feed are calculated as follows: (1) 150 kg of wheat germ raw material was processed. According to the peroxide value test results, 105 kg was color sorted to obtain 60 kg of wheat germ powder, 45 kg of wheat bran, and 45 kg of wheat germ raw material were pre-fermented to obtain 28 kg of wheat germ fermented product.

[0072] (2) 45 kg of wheat bran, after sterilization and preparation, was used entirely to prepare wheat bran culture medium.

[0073] (3) Using all bran culture medium, brew yeast ferment and Bacillus subtilis ferment were obtained, and 10 kg of yeast spore complex was obtained.

[0074] (4) 10 kg of yeast spore complex and 28 kg of wheat germ fermentation were subjected to primary fermentation to obtain 35 kg of premixed feed.

[0075] (5) Mix 35 kg of premixed feed with 35 kg of wheat germ powder, add 0.56 kg of trace element premixed feed, and then granulate, dry and coat to obtain about 71 kg of pelleted feed.

[0076] Comparative Example 1 In the implementation process, 150 kg of wheat germ raw material from the same batch as in Example 1 was taken, without peroxide value testing or color sorting grading; the wheat germ raw material was crushed to 2 mm and the moisture content was adjusted to 50%; a commercially available compound probiotic fermentation agent (containing brewer's yeast and Bacillus subtilis, with a total inoculation amount of 0.5% of the raw material dry weight) was added, and fermented uniformly at 30°C for 60 hours. The pH value at the end of the fermentation was 5.2, and the fermented whole material was obtained; the fermented whole material was dried at 55°C to a moisture content of 12%, and pulverized through a 60-mesh sieve to obtain fermented whole material powder; Weigh 30 kg of fermented whole material powder and add it to a twin-shaft mixer along with 15 kg of dried and pulverized wheat bran, 40 kg of corn flour, and 20 kg of soybean meal. Mix at 25°C and 25 rpm for 20 minutes until homogeneous. Add 0.8% of the total dry weight of a trace element premix (its specific composition is exactly the same as that used in Example 1) and continue mixing for 10 minutes to obtain the main mixture. Perform ring die granulation on the main mixture at 62°C to obtain wet granules. Place the wet granules in a fluidized bed dryer at 45°C and dry until the moisture content is 10% to obtain dry granules. Evenly spray the surface of the dry granules with Bacillus subtilis liquid inoculant, with the target addition amount ensuring that the viable Bacillus subtilis count in the finished product does not exceed 1 × 10⁻⁶. 8 CFU / g. After spraying, the feed for Comparative Example 1 was obtained.

[0077] Comparative Example 2 In the implementation process, 150 kg of wheat germ raw material from the same batch as in Example 1 was taken without any fermentation or biological treatment. The raw material was simply separated into wheat germ and bran using a sieving machine. The separated wheat germ was dried at 55°C to a moisture content of 10%, pulverized through a 60-mesh sieve to obtain wheat germ powder. The separated bran was dried at 55°C and pulverized to obtain bran powder. 15 kg of ordinary wheat germ powder and 10 kg of bran powder were weighed and added to a biaxial mixer along with 55 kg of corn flour, 25 kg of soybean meal, 1.2 kg of limestone powder, 1.0 kg of dicalcium phosphate, and 0.3 kg of salt. In the mixer, the mixture was stirred for 20 minutes at 25°C and 25 rpm until homogeneous. 0.8% of the total dry weight of trace element premix (the specific composition of which is exactly the same as that used in Example 1) and 0.2% of the total dry weight of compound vitamin premix conforming to national standards were added, and the mixture was stirred for another 10 minutes to obtain the main mixture. The main mixture was then ring-granulated at 62°C to obtain wet granules, which were then placed in a fluidized bed dryer at 45°C and dried until the moisture content was 10% to obtain dry granules. No probiotics or functional coating materials were sprayed on to obtain the feed for Comparative Example 2.

[0078] Table 1.1 Characteristic data of feed and intermediate products.

[0079]

[0080] In this embodiment of the invention, the oils rich in wheat germ raw materials are easily oxidized under the action of lipase, producing harmful substances such as aldehydes and ketones, leading to rancidity. Through pre-fermentation treatment of wheat germ raw materials, the peroxide value of wheat germ raw materials was reduced from 7.2 meq / kg to 2.3 meq / kg, stabilizing the peroxide value of Example 1 at 2.6 meq / kg. Compared with Comparative Example 2, the peroxide value was reduced by 62%, and compared with Comparative Example 1, the peroxide value was reduced by 53%. This blocked the chain reaction of oil oxidation, extended the shelf life of feed, and ensured feed safety.

[0081] In this embodiment of the invention, although wheat germ protein has high nutritional value, it exists in a bound state, limiting its direct digestibility and utilization. During the pre-fermentation process, the proteases secreted by microorganisms begin to initially degrade the germ protein, increasing the proportion of acid-soluble protein from 24.5% to 32.5% of the raw material. Furthermore, by mixing and fermenting a yeast spore complex rich in digestive enzymes and spores with the pre-treated wheat germ ferment, the proteases secreted by Bacillus subtilis synergize with the existing microbial enzymes and organic acid environment in the fermentation system, resulting in a more thorough and targeted enzymatic cleavage of macromolecular proteins, degrading them into a large number of small peptides and free amino acids. This is directly reflected in the fact that the proportion of acid-soluble protein in the premixed feed reaches a peak of 36.8%, improving the digestibility and utilization of feed protein and surpassing the effect of single fermentation or simple mixing. The in vitro digestibility of Example 1 is 85.5%. This improved digestibility by 14% compared to Comparative Example 2, which was not deeply treated, and also significantly optimized digestibility compared to Comparative Example 1. Through multi-stage fermentation, the biochemical process in the early stage of animal digestion was simulated and enhanced, so that the nutrients in the feed were in a more easily absorbed state before ingestion, proving that the present invention transforms macromolecular nutrients into a form that is more easily absorbed by animals.

[0082] In this invention, high temperature, high pressure, and drying during feed processing can easily lead to cell death. This invention utilizes a yeast bran matrix as a biological microcapsule to address this issue. The yeast bran matrix is ​​produced by fermenting wheat bran with Saccharomyces cerevisiae. It has a loose, porous structure and is rich in yeast cell wall polysaccharides. When mixed with a high concentration of Bacillus subtilis fermentation material, spores and cells are physically embedded and adsorbed into this porous network. The resulting yeast spore complex after drying retains 50% of the viable cells. This demonstrates that the yeast bran matrix provides buffer protection for the cells during dehydration. The Bacillus subtilis within it exists primarily in spore form, exhibiting strong resistance to heat and drying. Therefore, it can withstand subsequent granulation temperatures, ensuring that the final feed still maintains a viable cell count of 1.1 × 10⁻⁶. 9 The high level of CFU / g, far exceeding the viable count of Bacillus subtilis in Comparative Example 1, demonstrates that the present invention has excellent inclusiveness and protection for functional microorganisms, ensuring the effective transfer of probiotic activity from production to application.

[0083] Table 1.2 Probiotic stability data

[0084] In this invention, the survival rate of live bacteria in the yeast spore complex is as high as 92%, and the survival rate of feed in Example 1 is also 86%. This is due to the dormant stress resistance of the spores themselves and the continuous physical protection of the yeast bran matrix. On the one hand, the yeast bran matrix reduces the direct impact of external moisture and oxygen on the spores, and on the other hand, the polysaccharides and other components it contains may help maintain the stability of the microenvironment around the spores, thus solving the problem of rapid decline in the activity of probiotics during feed circulation and storage.

[0085] The technical solution of the present invention has been described above with reference to the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of the present invention is obviously not limited to these specific embodiments. Without departing from the principles of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will all fall within the scope of protection of the present invention.

Claims

1. A method for preparing feed based on germ treatment, characterized in that, include: The peroxide value of wheat germ raw material was collected at several monitoring points and compared with the preset peroxide value to determine the processing strategy of the wheat germ raw material. In response to the color sorting of the wheat germ raw material, the selected bran is subjected to a first pretreatment to prepare a bran culture medium, and the wheat germ is subjected to a second pretreatment to obtain wheat germ powder. Saccharomyces cerevisiae and Bacillus subtilis were inoculated into two seed liquid culture media and cultured to obtain Saccharomyces cerevisiae seed liquid and Bacillus subtilis seed liquid, respectively. Saccharomyces cerevisiae seed liquid and Bacillus subtilis seed liquid were cultured in bran culture medium to obtain Saccharomyces cerevisiae ferment and Bacillus subtilis ferment, respectively. The pH value of the fermentation process of the Saccharomyces cerevisiae ferment was collected to determine the fermentation endpoint. After adjusting the pH value, pasteurization was performed to obtain yeast bran matrix. The Bacillus subtilis ferment and yeast bran matrix are mixed in a preset ratio to obtain a yeast spore complex. In response to the pre-fermentation treatment of the wheat germ raw material, the pre-fermented wheat germ ferment and yeast spore complex are subjected to primary fermentation treatment to obtain a premixed material; Wheat germ powder and trace elements are added to the premixed material, and the main mixture is obtained in a twin-shaft mixer under preset main mixing conditions. The main mixture is granulated and dried to obtain dried granules. A 0.5% polyglutamic acid film is then sprayed onto the surface of the dried granules to obtain feed. The processing strategy includes color sorting and pre-fermentation.

2. The feed preparation method based on germ treatment according to claim 1, characterized in that, The processing strategy for the wheat germ raw material is determined as follows: Based on the peroxide value being greater than or equal to a preset peroxide value, the treatment strategy for the wheat germ is determined to be pre-fermentation treatment; Based on the fact that the peroxide value is less than the preset peroxide value, the processing strategy for the wheat germ is determined to be color sorting.

3. The feed preparation method based on germ treatment according to claim 2, characterized in that, The conditions for the bran culture medium are as follows: the bran obtained by color sorting is crushed through a 40-mesh sieve, sterilized by high-pressure steam at 121℃ and 0.1MPa for 30 minutes to obtain sterile bran powder, and then sprayed with a sterile nutrient solution containing 3% by mass and 1% by mass of glucose and ammonium sulfate, and the water content is adjusted to 55%.

4. The feed preparation method based on germ treatment according to claim 2, characterized in that, The conditions for the pre-fermentation treatment of the wheat germ raw material are as follows: the particle size of the wheat germ raw material is 3mm, the stirring speed is 30rpm, the moisture content is 50%, the fermentation pile height is 40cm, the fermentation temperature is 30℃, the turning speed is 250rpm, the turning interval is 24h, the turning time is 5min, and the fermentation time is 48h~72h.

5. The feed preparation method based on germ treatment according to claim 1, characterized in that, The weight ratio of the seed liquid culture medium is 3.0% glucose, 1.5% peptone, 1.0% yeast extract, 0.1% potassium dihydrogen phosphate, 0.05% magnesium sulfate, and the remainder is distilled water.

6. The feed preparation method based on germ treatment according to claim 1, characterized in that, The conditions for culturing the brewer's yeast ferment are as follows: the inoculation volume of the brewer's yeast seed liquid is 20% of the dry weight of the bran culture medium; the culture temperature is 30℃; the relative humidity is 75%; the culture time is 48h; the pile height is 5cm-6cm; the top width is 25cm-35cm; the bottom width is 35cm-45cm; the shape is trapezoidal; the turning interval is 12h; and the turning time is 2min.

7. The feed preparation method based on germ treatment according to claim 1, characterized in that, The culture conditions for the Bacillus subtilis ferment were as follows: the inoculation volume of the Bacillus subtilis seed liquid was 20% of the dry weight of the bran culture medium; the culture temperature was 37℃; the relative humidity was 65%; the culture time was 72h; the pile height was 3cm-4cm; the top width was 40cm-60cm; the bottom width was 50cm-70cm; the shape was trapezoidal; the turning interval was 24h; and the turning time was 2min.

8. The feed preparation method based on germ treatment according to claim 1, characterized in that, The mixing conditions for the yeast spore complex are as follows: the mixing ratio of Bacillus subtilis ferment to the yeast bran matrix is ​​1:3 by weight; the mixing temperature is 15℃~35℃; the mixing speed is 25rpm~30rpm; the mixing time is 30min; the drying temperature is 40℃~45℃; the product is dried to a moisture content of 6%~10%; and the product is then pulverized to pass through a 60-mesh sieve.

9. The feed preparation method based on germ treatment according to claim 1, characterized in that, The conditions for the primary fermentation treatment are as follows: the mixing ratio of the yeast spore complex to the wheat germ ferment is 1:9 by weight; the fermentation temperature is 35℃~37℃; the relative humidity is 50%~60%; the fermentation time is 48 hours~60 hours; the turning interval is 12 hours; and the turning time is 5 minutes.

10. A germ-based feed prepared by the method of any one of claims 1-9, characterized in that, The feed is composed of the following raw materials: brewer's yeast, Bacillus subtilis, wheat germ, wheat bran, sodium carbonate solution, trace elements, and polyglutamic acid membrane.

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