Fermented Soybean Meal Anaerobic Process
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Solution Overview
Problem
The conventional aerobic fermentation process for soybean meal is costly and requires significant facility investment, with slow growth rates of lactic acid bacteria and high contamination risks, making it inefficient for large-scale production and feed production with desired protein content.
Innovation Solution
An anaerobic fermentation process using Enterococcus faecium SLB130 strain, which efficiently decomposes soybean meal components, producing a high-protein fermented soybean meal with reduced anti-nutritional factors, and utilizing soybean extract solution as a culture medium to recycle resources and reduce costs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If aerobic fermentation method is used, then fermentation efficiency is improved, but facility investment and contamination risk increase
Solution Approach 1:
The patent applies anaerobic fermentation conditions instead of aerobic conditions, creating an inert environment without oxygen supply. This eliminates the need for complex oxygen supply systems and koji making machines while still achieving effective fermentation through anaerobic microorganisms, thus reducing facility investment and contamination risk
2Reliability
If lactic acid bacteria are used for anaerobic fermentation, then contamination is reduced, but fermentation time increases
Solution Approach 1:
The patent changes the parameters of lactic acid bacteria cultivation by using soybean meal extract solution as a rich medium with optimized nutritional composition. This enables the lactic acid bacteria to grow and ferment at accelerated rates while maintaining their contamination-resistant characteristics, thus reducing fermentation time without sacrificing reliability
3Device complexity
If conventional anaerobic fermentation is used, then facility cost is reduced, but protein content control is limited
Solution Approach 1:
The patent applies local quality by selectively extracting and removing specific anti-nutritional factors (oligosaccharides, proteins, fats) from soybean meal while preserving the beneficial components. This targeted modification allows precise control over the final protein content and nutritional composition of the fermented product while maintaining the simplicity of anaerobic fermentation facilities
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process achieves a stable, low-cost production of high-quality fermented soybean meal with enhanced protein content and reduced anti-nutritional factors, suitable for various livestock species, and creates added value through lactic acid production, improving feed efficiency and nutritional availability.
Implementation Method 1
The anaerobic bacterium, lactic acid bacteria convert one of the representative anti-nutritional factors, indigestible oligosaccharides into beneficial substances such as lactic acid, etc.
Implementation Method 2
The preparation of a fermentation raw material using an extraction solvent is to remove anti-nutritional factors of soybean meal and to remove it by selectively extracting components except for protein
Data Source
AI summary
The present invention relates to a method for preparing fermented soybean meal, and more specifically, relates to a method for preparing fermented soybean meal using a facultative anaerobic soybean meal fermenting microorganism, fermented soybean meal prepared therefrom, and a feed composition comprising the same. In addition, the present invention relates to a novel Enterococcus sp. strain, and more specifically, relates to an Enterococcus faecium strain.