Preparation method of fermented whole cottonseed product and composite microbial agent
By treating a mixture of whole cottonseed, corn flour, and wheat bran with a compound microbial agent through solid-state fermentation, the problems of dense structure and monotonous flavor of whole cottonseed as a feed ingredient were solved. This improved the nutritional components and flavor of whole cottonseed, enhancing its application value in feed.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- INNER MONGOLIA AGRICULTURAL UNIVERSITY
- Filing Date
- 2026-06-05
- Publication Date
- 2026-07-17
AI Technical Summary
Existing technologies struggle to effectively improve the protein structure density, high shell coverage, limited internal nutrient release, monotonous flavor, and poor palatability of whole cottonseed as a feed ingredient. In particular, it is difficult to simultaneously improve the structure of whole cottonseed, protein release, and flavor formation.
A compound microbial agent composed of Bacillus subtilis, Bacillus licheniformis, Lactobacillus plantarum, and Candida utilis is used to process a mixture of whole cottonseed, corn flour, and wheat bran through solid-state fermentation. The moisture content is adjusted and solid-state fermentation is carried out to form a fermented whole cottonseed product.
It increases the content of soluble protein, crude fat and acid-soluble protein in whole cottonseed, improves the flavor and reduces the content of neutral detergent fiber, enhances the utilization of cotton kernel nutrients by the seed hull fiber structure, and improves the nutrient release and palatability of whole cottonseed.
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Figure CN122397846A_ABST