Application of pediococcus acidilactici NR combined compound enzyme preparation in preparation of wheat bran leavening agent and fermentation method of wheat bran leavening agent
By synergistically fermenting wheat bran with Pediococcus lactis NR and compound enzyme preparations, the problem of the indigestibility of wheat bran protein in animals has been solved, the protein utilization rate of wheat bran has been improved, the effect of efficient protein feed substitution has been achieved, and feed costs have been reduced.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- HUAZHONG AGRI UNIV
- Filing Date
- 2026-03-26
- Publication Date
- 2026-05-12
AI Technical Summary
The protein in wheat bran exists in a bound form, which is difficult for animals to digest and utilize, resulting in low digestibility and limiting its application in feed.
The use of Pediococcus lactis NR and a complex enzyme preparation (cellulase, acid protease, neutral protease, alkaline protease and phytase) to co-ferment wheat bran improves protein solubility and digestibility.
It significantly improves the acid-soluble protein content and protein digestibility of wheat bran. Fermented wheat bran can partially replace corn and soybean meal, reduce feed costs, and has excellent feed substitution effect.
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Figure CN122004348A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the fields of fermentation engineering and feed processing, and in particular to the application of Pediococcus lactis NR-binding complex enzyme preparation in the preparation of wheat bran starter and its fermentation method. Background Technology
[0002] Developing localized, cost-effective, and efficient protein feed ingredients to partially replace imported soybean meal has become a critical issue urgently needing to be addressed in the feed industry. Wheat bran, a byproduct of wheat processing, has the potential to become a high-quality protein feed substitute due to its rich protein content and low price. However, the protein in wheat bran mainly exists in a bound form, tightly bound to structural polysaccharides such as cellulose and hemicellulose, forming a complex cross-linked structure. This results in a low content of acid-soluble protein, making protein release difficult, and low digestibility when fed directly. Animals cannot fully absorb and utilize this protein, leading to a significant waste of nutrients and limiting the widespread application of wheat bran in feed.
[0003] In recent years, the application of microbial fermentation technology in feed processing has provided new ideas for the efficient utilization of wheat bran. However, there are currently no reports on how to significantly improve the digestibility and absorption rate of protein, so that fermented wheat bran not only has a significantly higher content of acid-soluble protein but also a significantly improved in vitro protein digestibility, thus becoming a highly efficient protein feed ingredient. Summary of the Invention
[0004] The purpose of this invention is to provide the application and fermentation method of *Pediococcus lactis* NR combined with a complex enzyme preparation in the preparation of wheat bran starter culture, in order to solve the problems existing in the prior art. This invention provides a method for synergistic fermentation of *Pediococcus lactis* and a complex enzyme system to improve the protein content and protein digestibility of fermented wheat bran. In actual animal feeding trials, fermented wheat bran showed excellent feed substitution effects, partially replacing corn and soybean meal, significantly improving feed digestibility, and reducing feed costs.
[0005] To achieve the above objectives, the present invention provides the following solution: This invention provides Pediococcus lactis ( Pediococcus acidilactici NR can be used in any of the following ways: (1) Prepare wheat bran fermentation agent by combining with compound enzyme preparation; (2) Increase the protein content in fermented wheat bran; (3) Preparation of formulations to increase the protein content in fermented wheat bran; The preservation number of the lactic acid porphyria NR is CCTCC NO: M 20252979; The compound enzyme preparation includes cellulase, acidic protease, neutral protease, alkaline protease, and phytase.
[0006] The present invention also provides a wheat bran fermentation agent comprising Pediococcus lactis NR and a compound enzyme preparation; The preservation number of the lactic acid porphyria NR is CCTCC NO: M 20252979; The compound enzyme preparation includes cellulase, acidic protease, neutral protease, alkaline protease, and phytase.
[0007] The present invention also provides the application of the described wheat bran fermentation agent in fermenting wheat bran and / or increasing the protein content in fermented wheat bran.
[0008] The present invention also provides a method for preparing fermented wheat bran and / or increasing the protein content in fermented wheat bran, comprising the step of fermenting wheat bran with the aforementioned wheat bran fermenting agent.
[0009] Optionally, the process includes the following steps: after crushing wheat bran, add NR lactic acid cocci and compound enzyme preparation, and anaerobic ferment at 37°C for 48-96 hours.
[0010] Optionally, the viable count of the *Pediococcus lactis* NR bacterial suspension is 3 × 10⁻⁶. 9 cfu / mL; The amount of the *Pediococcus lactis* NR bacterial solution used is 1% of the mass of the wheat bran; In the compound enzyme preparation, the amount of cellulase is 100 U / g dry basis, the amount of acidic protease is 50 U / g dry basis, the amount of neutral protease is 100 U / g dry basis, the amount of alkaline protease is 100 U / g dry basis, and the amount of phytase is 30 U / g dry basis.
[0011] The present invention also provides fermented wheat bran prepared using the method described above.
[0012] The present invention also provides the application of the fermented wheat bran in the preparation of feed additives or feed.
[0013] Optionally, the fermented wheat bran can replace part of the corn and / or soybean meal in the feed.
[0014] The present invention also provides a feed additive comprising the fermented wheat bran.
[0015] The present invention discloses the following technical effects: This invention utilizes *Pediococcus lactis* NR to improve the quality of wheat bran feed, offering low cost and a safe and reliable strain. Anaerobic fermentation of wheat bran by lactic acid bacteria typically does not result in significant nutrient loss, especially with homofermentative lactic acid bacteria, where almost all energy is converted into bacterial cells and beneficial metabolites retained in the fermentation product. The fermented wheat bran produced by the method provided by this invention has a loose structure, a high acid-soluble protein content (up to 13%), and a protein digestibility of up to 87.9%, making it a high-quality protein feed.
[0016] Therefore, this invention provides a method for co-fermenting fermented wheat bran with *Pediococcus lactis* and a compound enzyme preparation to improve the protein content and digestibility of fermented wheat bran. The fermentation technology significantly increases the acid-soluble protein content and in vitro protein digestibility of wheat bran. In actual animal feeding trials, fermented wheat bran exhibited excellent feed substitution effects, partially replacing corn and soybean meal, significantly improving feed digestibility, and reducing feed costs. This invention provides a new approach for the high-value utilization of wheat bran, with broad application prospects and significant economic importance. Attached Figure Description
[0017] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.
[0018] Figure 1 The effect of different bacterial strains on the protein content of fermented wheat bran; Figure 2 The effect of different enzyme system ratios on the protein content of fermented wheat bran; Figure 3 The effect of different cellulase dosages on protein content after wheat bran fermentation; Figure 4 The effect of different phytase dosages on protein content after wheat bran fermentation; Figure 5 The effect of microbial-enzyme co-fermentation on protein content after wheat bran fermentation; Figure 6 The protein content of the fermented wheat bran after in vitro digestion is (A), the crude protein content of the digestion residue is (B), and the protein digestibility is (C). Figure 7 Data from fecal screening at 37 days were collected for the control group (A), the 5% replacement group (B), and the 10% replacement group (C). Detailed Implementation
[0019] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.
[0020] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Any stated value or intermediate value within a stated range, as well as each smaller range between any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.
[0021] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.
[0022] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be apparent to those skilled in the art. This specification and embodiments are merely exemplary.
[0023] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.
[0024] Example 1: Pediococcus lactis ( Pediococcus acidilactici Obtaining NR 1. Preparation of basal culture medium MRS liquid culture medium: glucose 20.0 g / L, peptone 10.0 g / L, yeast extract 5 g / L, beef extract powder 5.0 g / L, dipotassium hydrogen phosphate 2.0 g / L, sodium acetate 5.0 g / L, triammonium citrate 2.0 g / L and Tween-80 1.0 mL / L; MRS solid medium is made by adding 2 wt% agar powder to MRS liquid medium.
[0025] All culture media were sterilized at 115°C for 20 minutes.
[0026] 2. Isolation and screening of strains Collect an appropriate amount of sample from the liquor mash. The sample size is generally determined based on experimental needs, but should be sufficient for subsequent operations. Quickly transfer the sample to a sterile container and add an appropriate amount of sterile saline or buffer solution for dilution and mixing to reduce impurities and microbial concentration variations. Perform serial dilutions of the pretreated suspension to obtain bacterial solutions of different concentrations. This helps isolate individual colonies in subsequent cultures. Select an appropriate dilution and spread the bacterial solution evenly on MRS (solid) medium. Multiple parallel plates can be prepared for each dilution to increase the reliability of screening. Place the spread plates in a constant temperature biochemical incubator and anaerobically incubate at 37°C for 24 hours.
[0027] 3. Isolation and purification of strains After culturing, observe the colony morphology on the plates and select colonies suspected to be lactic acid bacteria. Lactic acid bacteria colonies are characterized by being small, round, with neat edges, mostly milky white or grayish white, and having a glossy surface. Inoculate the selected colonies onto new MRS medium plates using the three-zone or four-zone streak method for further purification. Repeat this step until a pure culture is obtained.
[0028] 4. Identification and verification of strains DNA was extracted from the pure culture and amplified by PCR using Pediococcus lactis-specific primers (forward primer: 5'-TACGGCTACCTTGTTACGACTT-3', SEQ ID NO.1; reverse primer: 5'-AGAGTTTGATCCTGGCTCAG-3', SEQ ID NO.2). The amplified products were then detected by gel electrophoresis. Simultaneously, 16S rRNA gene sequencing was performed, and the sequencing results (16S rRNA nucleotide sequence as shown in SEQ ID NO.3) were compared with sequences from known strains to confirm its identification as Pediococcus lactis.
[0029] SEQ ID NO.3:
[0030] Therefore, the strains obtained from the above screening were identified as Pediococcus lactis ( Pediococcus acidilactici The strain, named NR, was deposited on December 22, 2025, at the China Center for Type Culture Collection (CCTCCNO: M 20252979) at Wuhan University, Wuhan, China.
[0031] Example 2 Optimization of bacterial-enzyme co-fermentation conditions 1. Preparation of Pediococcus lactis NR bacterial suspension Perform the procedure in a clean bench or sterile room. First, inoculate *Pediococcus lactis* NR into MRS liquid medium at a bacterial count of 1%, and incubate for 24 hours at 37°C to obtain a fresh *Pediococcus lactis* NR bacterial suspension (effective viable count of 3 × 10⁻⁶). 9 (cfu / mL), used for subsequent wheat bran fermentation.
[0032] Prepare a bacterial suspension of *Pediococcus lactis* S204 using the same method as for *Pediococcus lactis* NR suspension, with a viable count of 3 × 10⁻⁶. 9 cfu / mL, recorded as Pediococcus lactis 3A bacterial solution; Lactobacillus paracasei (purchased from Zhengzhou Best Food Additives Co., Ltd.) was used to prepare a bacterial suspension using the same method as that used to prepare Pediococcus lactis NR suspension. The viable count was 3 × 10⁻⁶. 9 cfu / mL, recorded as Lactobacillus paracasei 12B bacterial suspension.
[0033] 2. The fermentation effect of different strains on wheat bran 2.1 Pretreatment of wheat bran before fermentation Weigh out wheat bran, remove impurities and wash it clean. Then, perform physical crushing pretreatment on the wheat bran. Determine the moisture content of the wheat bran according to the method of national standard GB5009.3-2016. Take 250g of the treated wheat bran (moisture content of 8%) and add 200mL of water.
[0034] 2.2 Co-fermentation of bacteria and enzymes Five groups were treated: 1% (by mass / volume) of *Pediococcus lactis* NR, *Pediococcus lactis* 3A, and *Lactobacillus paracasei* 12B inoculum were added to the treated wheat bran, followed by the addition of a compound enzyme solution (cellulase 100 U / g dry basis (dried wheat bran), acidic protease 50 U / g dry basis, neutral protease 100 U / g dry basis, alkaline protease 100 U / g dry basis, and phytase 30 U / g dry basis). At this point, the moisture content of the wheat bran was 50%. The mixture was thoroughly mixed and anaerobic fermented at 37°C for 96 hours. A control group was also established, consisting of wheat bran without added bacterial culture or compound enzyme solution, and an enzymatic hydrolysis group with only the compound enzyme solution added.
[0035] 2.3 Protein content was determined using a Kjeldahl nitrogen analyzer. Acid-soluble protein extraction: Take 1g of fermented wheat bran, add 9 mL of 150g / L trichloroacetic acid solution, mix well, let stand at room temperature for 30 min, centrifuge at 4℃ and 8000 r / min for 10 min, and take the supernatant. Kjeldahl digestion: Take 5 mL of supernatant in a Kjeldahl flask, add 5 mL of concentrated sulfuric acid and 1 Kjeldahl catalyst (a mixture of CuSO4 and K2SO4), and carbonize at low temperature in an electric furnace until no black smoke is produced. Heat the solution until it turns a clear blue-green color, continue digestion for 2 hours, and then cool to room temperature. Transfer the digest to a Kjeldahl nitrogen analyzer distillation flask, add 30 mL of 300 g / L sodium hydroxide solution, and pass steam through for distillation. Collect the distillate with 20 mL of 20 g / L boric acid solution (with 2 drops of mixed indicator), and stop distillation when the volume of the distillate reaches 50 mL. Titrate with 0.05 mol / L hydrochloric acid standard solution until the solution changes from blue to purple-red, and record the volume consumed. Take 5 mL of sterile physiological saline and perform the same procedure as a blank control. Calculate the acid-soluble protein content.
[0036] The protein content results for each group are as follows: Figure 1 As shown, the protein content of the strain with added Pediococcus lactis NR was the highest, indicating that the fermentation effect of strain NR was significantly better than that of Pediococcus lactis 3A and Lactobacillus paracasei 12B.
[0037] 3. Effects of different enzyme ratios on wheat bran fermentation 3.1 Pretreatment of wheat bran before fermentation Same as 2.1.
[0038] 3.2 Co-fermentation of bacteria and enzymes The initial enzyme system consisted of a complex of proteases: acidic protease (50 U / g dry basis), neutral protease (100 U / g dry basis), and alkaline protease (100 U / g dry basis). Other enzymes were added to prepare six different enzyme system solutions with varying ratios. These solutions were then used to co-ferment wheat bran with Pediococcus lactis NR to investigate the effects of different enzyme system ratios on wheat bran fermentation.
[0039] Complex protease: PE; Complex protease + cellulase: PE + CAE (CAE dosage is 100 U / g dry basis); Complex protease + phytase: PE + PTE (PTE dosage is 30 U / g dry basis); Complex protease + cellulase + phytase: PE + CAE + PTE (CAE dosage is 100 U / g dry basis, PTE dosage is 30 U / g dry basis). Complex protease + xylanase: PE + XAE (XAE dosage is 100 U / g dry basis); Complex protease + arabinofuranosaccharidase: PE + AFE (AFE dosage is 30 U / g dry basis); Complex protease + cellulase + xylanase: PE + PTE + XAE (PTE dosage is 100 U / g dry basis, XAE dosage is 100 U / g dry basis).
[0040] Eight groups were treated: 1% (by mass / volume percentage) of *Pediococcus lactis* NR bacterial solution was inoculated into the treated wheat bran, followed by the addition of different enzyme system ratios of compound enzyme preparation solutions PE, PE+CAE, PE+PTE, PE+CAE+PTE, PE+XAE, PE+AFE, and PE+AFE, respectively. At this point, the moisture content of the wheat bran was 50%. The mixture was thoroughly mixed and anaerobic fermented at 37℃ for 96 hours. A control group was set up without the addition of bacterial solution or compound enzyme preparation solution.
[0041] 3.3 Protein content was determined using a Kjeldahl nitrogen analyzer. Same as 2.3.
[0042] The protein content results for each group are as follows: Figure 2 As shown, the protein content was highest with the addition of PE+CAE+PTE, indicating that the fermentation effect of the compound enzyme preparation solution with this ratio was optimal.
[0043] 4. Determining the appropriate cellulase dosage 4.1 Pretreatment of wheat bran before fermentation Same as 2.1.
[0044] 4.2 Co-fermentation of bacteria and enzymes The enzyme system consisted of acidic protease (50 U / g dry basis), neutral protease (100 U / g dry basis), alkaline protease (100 U / g dry basis), and phytase (30 U / g dry basis). The optimal dosage of cellulase for co-fermentation of wheat bran with strain NR was investigated by setting the dosage to 0, 24, 50, 75, 100, 125, and 150 (U / g dry basis).
[0045] A total of 7 groups were treated: 1% (by mass / volume percentage) of *Pediococcus lactis* NR bacterial solution was inoculated into the treated wheat bran, and then a compound enzyme preparation solution with cellulase addition amounts of 0, 24, 50, 75, 100, 125, and 150 (U / g dry basis) was added respectively. At this time, the moisture content of the wheat bran was 50%. The mixture was mixed and anaerobic fermented at 37℃ for 96 hours.
[0046] 4.3 Determination of protein content using a Kjeldahl nitrogen analyzer Same as 2.3.
[0047] The protein content results for each group are as follows: Figure 3As shown, the protein content was highest when the cellulase dosage was 100 U / g dry basis, indicating that the fermentation effect of the compound enzyme preparation solution containing 100 U / g dry basis cellulase was optimal.
[0048] 5. Phytase dosage exploration 5.1 Pretreatment of wheat bran before fermentation Same as 2.1.
[0049] 5.2 Co-fermentation of bacteria and enzymes The enzyme system consisted of acidic protease (50 U / g dry basis), neutral protease (100 U / g dry basis), alkaline protease (100 U / g dry basis), and cellulase (100 U / g dry basis). The optimal dosage of phytase was determined by adding 0, 10, 20, 30, 40, and 50 U / g dry basis phytase to co-ferment wheat bran with strain NR.
[0050] A total of 7 groups were treated: 1% (by mass / volume percentage) of *Pediococcus lactis* NR bacterial solution was inoculated into the treated wheat bran, and then a compound enzyme preparation solution with cellulase addition amounts of 0, 24, 50, 75, 100, 125, and 150 (U / g dry basis) was added respectively. At this time, the moisture content of the wheat bran was 50%. The mixture was mixed and anaerobic fermented at 37℃ for 96 hours.
[0051] 5.3 Determination of protein content using a Kjeldahl nitrogen analyzer Same as 2.3.
[0052] The protein content results for each group are as follows: Figure 4 As shown, the protein content was highest when the phytase dosage was 30 U / g dry basis, indicating that the fermentation effect of the compound enzyme preparation solution containing 30 U / g dry basis phytase was optimal.
[0053] Example 3 Validation of bacterial-enzyme synergy 1. Pretreatment of wheat bran before fermentation Same as 2.1 of Example 2.
[0054] 2. Co-fermentation of bacteria and enzymes The compound enzyme preparation solution contains 100 U / g dry basis of cellulase, 50 U / g dry basis of acidic protease, 100 U / g dry basis of neutral protease, 100 U / g dry basis of alkaline protease, and 30 U / g dry basis of phytase.
[0055] Four groups were treated: 1% (by mass / volume percentage) of *Pediococcus lactis* NR bacterial solution was inoculated into the treated wheat bran, followed by the addition of a compound enzyme solution (i.e., the synergistic group of bacterial solution and compound enzyme solution, JE). At this point, the moisture content of the wheat bran was 50%. The mixture was thoroughly mixed and anaerobic fermented at 37°C for 96 hours. Simultaneously, control groups were set up: a wheat bran group (R) without bacterial solution or compound enzyme solution, a *Pediococcus lactis* fermentation group (J) with bacterial solution but no compound enzyme solution, and an enzymatic hydrolysis group (E) with no bacterial strain but only compound enzyme solution.
[0056] 3. Protein content was determined using a Kjeldahl nitrogen analyzer. Same as 2.3 in Example 2. The content of acid-soluble proteins was measured at 24h, 48h, 72h, and 96h of fermentation.
[0057] The results are as follows Figure 5 As shown, wheat bran has a crude protein content of 17% and an acid-soluble protein content of 3.72%. After enzymatic hydrolysis, the acid-soluble protein content can be increased to 9.4%; after synergistic fermentation with bacteria and enzymes, the acid-soluble protein content can reach as high as 13.38%.
[0058] 4. In vitro digestion Simulated saliva, simulated gastric juice, and simulated intestinal juice were all purchased from Beijing Regen Biotechnology Co., Ltd.
[0059] 3g of the sample from Example 3, fermented for 96 hours, was mixed with simulated saliva and incubated in a shaker at 37°C for 2 minutes. 10mL of simulated gastric juice was added to the mixture, the pH was adjusted to 3, and the mixture was incubated in a shaker at 37°C for 2 hours. Then, 20mL of simulated intestinal juice was added to the mixture, the pH was adjusted to 6.9, and the mixture was incubated in a shaker at 130 rpm for 4 hours. Finally, the mixture was removed and placed in a boiling water bath for 10 minutes to inactivate the enzymes. The digestive fluid and digestive residue were separated by centrifugation. The protein content in the digestive fluid and digestive residue was determined using a Kjeldahl nitrogen analyzer.
[0060] The results are as follows Figure 6 As shown, after in vitro digestion, the protein content in the digestive fluid of fermented wheat bran reached 14.645%, and the crude protein residue in the residue was 3.66%, with a protein digestibility as high as 87.9%.
[0061] 5. Experiment on yellow-feathered broiler chickens replacing soybean meal This experiment selected 1920 16-day-old yellow-feathered broilers and randomly divided them into 3 treatment groups. Each treatment had 4 replicates, with 8 cages per replicate and 19 chickens per cage. During the experiment, the broilers were allowed free access to feed and water for a total of 31 days.
[0062] The control group was fed a conventional diet (CP Broiler Feed 511). The 5% replacement group replaced 4% corn and 1% cottonseed meal with 5% fermented wheat bran fermented for 96 hours according to Example 3. The 10% replacement group replaced 7.5% corn and 2.5% cottonseed meal with 10% fermented wheat bran fermented for 96 hours according to Example 3. Body weight and manure were measured every 7 days, and feed intake and mortality were measured daily.
[0063] Average daily weight gain, average daily feed intake, and mortality rate are shown in Table 1. Fecal sieve data at 37 days are shown in Table 2. Figure 7 The results showed that the average daily weight gain and average daily feed intake of the 5% and 10% replacement groups were not significantly different from those of the control group, and the feed digestibility and mortality rate were significantly improved. This indicates that the fermented wheat bran prepared by this invention can successfully replace corn and soybean meal as protein feed raw materials at 5% or 10%.
[0064] Table 1 Data for each group of yellow-feathered broiler chickens 6. Experiment on replacing soybean meal with weaned piglets Five hundred and sixty healthy weaned male piglets of uniform weight (7.06±0.73kg) and similar genetic background were selected (weaned at 21 days after birth and fed in the pen for 3 days to adapt to feed). They were randomly divided into a control group and a 3.75% replacement group (3.75% fermented wheat bran fermented for 96 hours in Example 3 replaced 2.5% corn and 1.25% soybean meal).
[0065] The feed was New Hope Liuhe Changwang 4% Piglet Compound Premix CW400.
[0066] During the animal trials, piglets had free access to feed and water and received routine immunizations as required by the pig farm. All piglets were housed in one room, with 68 piglets individually housed in a 20×40m² space. 2 Inside a concrete enclosure without a bedding layer, the room temperature was maintained at 25±2℃ for a total of 28 days. The number of piglet deaths and diarrhea occurrences were recorded during the animal experiment. At the end of the experiment, the piglets were weighed, and their feed consumption was measured. Average daily gain (ADG) was calculated as the difference between the initial and final body weights divided by the number of experimental days. Average daily feed intake (ADFI) was calculated as the total feed consumption during the experimental period divided by the number of experimental days.
[0067] The results are shown in Table 2. There were no significant differences in any of the indicators between the 3.75% replacement group and the control group. In addition, it can reduce the diarrhea rate and the number of dead animals. This indicates that the fermented wheat bran prepared by the present invention can successfully replace 2.5% corn and 1.25% soybean meal as a protein feed ingredient at 3.75%.
[0068] Table 2 Data for each group of weaned piglets The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.
Claims
1. Pediococcus acidilactici ( Pediococcus acidilactici NR can be used in any of the following ways: (1) Prepare wheat bran fermentation agent by combining with compound enzyme preparation; (2) Increase the protein content in fermented wheat bran; (3) Preparation of formulations to increase the protein content in fermented wheat bran; The preservation number of the lactic acid porphyria NR is CCTCC NO: M 20252979; The compound enzyme preparation includes cellulase, acidic protease, neutral protease, alkaline protease, and phytase.
2. A wheat bran starter culture, characterized in that, It contains Pediococcus lactis NR and a complex enzyme preparation; The preservation number of the lactic acid porphyria NR is CCTCC NO: M 20252979; The compound enzyme preparation includes cellulase, acidic protease, neutral protease, alkaline protease, and phytase.
3. The application of the wheat bran starter as described in claim 2 in fermenting wheat bran and / or increasing the protein content in fermented wheat bran.
4. A method for preparing fermented wheat bran and / or increasing the protein content in fermented wheat bran, characterized in that, The step includes fermenting wheat bran with the wheat bran starter culture as described in claim 2.
5. The method as described in claim 4, characterized in that, Includes the following steps: After the wheat bran is crushed, it is mixed with Pleurotus ostreatus NR bacterial solution and compound enzyme preparation, and then anaerobic fermented at 37℃ for 48-96 hours.
6. The method as described in claim 5, characterized in that, The viable count of the *Pediococcus lactis* NR bacterial suspension was 3 × 10⁻⁶. 9 cfu / mL; The amount of the *Pediococcus lactis* NR bacterial solution used is 1% of the mass of the wheat bran; In the compound enzyme preparation, the amount of cellulase is 100 U / g dry basis, the amount of acidic protease is 50 U / g dry basis, the amount of neutral protease is 100 U / g dry basis, the amount of alkaline protease is 100 U / g dry basis, and the amount of phytase is 30 U / g dry basis.
7. Fermented wheat bran prepared by the method according to any one of claims 4-6.
8. The use of fermented wheat bran as described in claim 7 in the preparation of feed additives or feed.
9. The application as described in claim 8, characterized in that, The fermented wheat bran can replace part of the corn and / or soybean meal in the feed.
10. A feed additive, characterized in that, The feed additive comprises the fermented wheat bran as described in claim 7.