CN100334226C - Process and application for producing fermant protein peptide - Google Patents
Process and application for producing fermant protein peptide Download PDFInfo
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- CN100334226C CN100334226C CNB2004100105029A CN200410010502A CN100334226C CN 100334226 C CN100334226 C CN 100334226C CN B2004100105029 A CNB2004100105029 A CN B2004100105029A CN 200410010502 A CN200410010502 A CN 200410010502A CN 100334226 C CN100334226 C CN 100334226C
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Abstract
The present invention relates to a fermenting protein peptide producing method. In the present invention, protein peptide with different action of physiological activity is combined with lactic acid bacteria or microzymes so that the fermenting protein peptide is manufactured. The protein peptide has a low content of bitterness peptide, and the protein peptide is endowed with the value of rich nutrition and the function of physiological activity. Meanwhile, the present invention also relates to the application of the fermenting protein peptide to animal feed, which mixes the fermenting protein peptide with feed in different proportions so as to feed animals. The present invention has the advantages of simple manufacturing process, reliability and stability. After fattening pigs are fed with the fermenting feed, the appetite is obviously enhanced, the falling-sick rate is greatly decreased, increased lean meat percentage, vivid meat color and good mouth feel. After laying hens are fed with the feed, the laying rate and the weight of eggs are both increased.
Description
Technical field
The present invention relates to a kind of production method of fermentation protein peptide, also relate to this application of fermentation protein peptide in animal-feed simultaneously.
Background technology
Protein peptide is a kind of biologically active substance, and body is ingested protein after gastral enzyme effect, absorbs with the low molecular weight peptide form mostly, and the ratio that absorbs with the total free aminoacids form is very little.Further test disclosed again the digestion of low molecular weight peptide specific ionization amino acid faster, absorb manyly, show that the biological value of low molecular weight peptide and nutritive value specific ionization amino acid are higher.Protein peptide is that 20 natural amino acids are formed with difference and the general name of the different peptide classes of the linearity from the dipeptides to the complexity of arrangement mode formation, ring structure in the protein, is to come from proteinic multi-functional compounds.Protein peptide has multiple organism metabolism and physiological regulation function, easily digests and assimilates, and effects such as promoting immunity, hormone regulation, antibiotic, antiviral, hypotensive, regulating blood fat is arranged, and is the most popular research topic of current international food circle.At present, the protein peptide that studies have shown that has: the soybean peptides of soybean and dregs of beans protein production, the phosphopeptide caseinate that cow's milk protein is produced, Calcium peptide of casein, blood pressure lowering peptide, morphine-like peptide, immunomodulatory peptides, antimutagenic peptide etc., the corn peptide that zein is produced, the protein peptide that various animal/vegetable proteins such as wheat, pea, fish are produced.
Milk-acid bacteria in the microorganism and yeast are two kinds of probiotic bacteriums, have been widely used in industries such as food, medicine and feed at present.Milk-acid bacteria can be regulated the eubiosis of various bacteriums in the stomach and intestine, suppresses the infection of unwanted bacteria, reduces the generation of carcinogenic substance and other objectionable impuritiess, the autoimmunity of enhancing body.Major function has: safeguard the optimal vigor combination that microecological balance keeps gastrointestinal bacterial flora in the intestines, by self and produce the growth that metabolite suppresses malignant bacteria, improve microecological balance in the gi tract, can effectively prevent various gastroenteropathys; Antitumor action, the tumour that can prevent nitrosamine to cause can make the sickness rate of tumour reduce; The function of enhancing immunity system, bifidus bacillus can activate lymphocyte and the scavenger cell relevant with immunity, thereby strengthen the phagocytic cell vigor; Trophism: milk-acid bacteria can be synthesized B family and other some VITAMIN, improves the vitamin metabolism of human body, and can promote the absorption of vitamins D, iron and calcium ion, thereby promotes intravital metabolism; Suppress endotoxic generation, thereby reduce intracellular toxin and urotoxic content in the enteron aisle, improve liver problem sufferer's symptom; Anti-aging effects: in the bifid thalline, also have NAD-oxydo-reductase and peroxidase, SOD, can be anti-ageing; Promote intestines peristalsis, prevent constipation, eliminate halitosis; The cholesterol of degrading and blood fat effectively suppress the too high disease that causes of cholesterol.
Yeast has very abundant nutritive value, mainly be because the yeast thalline is unicellular eukaryotic microorganisms, mainly form by carbon, hydrogen, oxygen, nitrogen, phosphorus and micro-mineral element, yeast also contains amino acid, polypeptide and protein, VITAMIN and coenzyme class, polysaccharide and trehalose etc., these nutritive ingredients have good health-care effect to body, can eliminate human oxyradical, keep eyesight, improve a poor appetite, regulate immunity, build up resistance, reduce the content of blood cholesterol and triglyceride level, the prevention cardiovascular diseases.Yeast resultant and can promote the linolic acid of cholesterol metabolic function to have same effectiveness has metabolism and restraining effect to the fat that causes disease reasons such as heart trouble, hypertension, arteriosclerosis.Therefore, yeast is being regulated flora imbalance, in the time of enhance immunity power, to suppressing generation and the development that blood fat raises, prevents cardiovascular and cerebrovascular disease, has positive health-care effect.Yeast can suppress the growth of pernicious bacteria in addition, generates VITAMIN, promotes the absorption of calcium and lactose, get rid of and decompose carcinogenic substances, and the infection of defence pathogenic bacterium, reducing cholesterol reduces hypertension, treatment constipation and diarrhoea.
The fermentation protein peptide has following function: can regulate the eubiosis of various bacteriums in the stomach and intestine, suppress the infection of unwanted bacteria, reduce the generation of carcinogenic substance and other objectionable impuritiess, the autoimmunity of enhancing body; Safeguard the optimal vigor combination that microecological balance keeps gastrointestinal bacterial flora in the intestines, by self and produce metabolite, suppress the growth of malignant bacteria, improve microecological balance in the gi tract, can effectively prevent various gastroenteropathys; Antitumor action, the tumour that can prevent nitrosamine to cause can make the sickness rate minimizing of tumour, the function of enhancing immunity system.Trophism: milk-acid bacteria can be synthesized B family and other some VITAMIN, improves the vitamin metabolism of human body, and can promote the absorption of vitamins D, iron and calcium ion, thereby promotes intravital metabolism; Suppress endotoxic generation, thereby reduce intracellular toxin and urotoxic content in the enteron aisle, improve liver problem sufferer's symptom.Anti-aging effects: in the bifid thalline, also have NAD-oxydo-reductase and peroxidase, SOD, can be anti-ageing; Promote intestines peristalsis, prevent constipation, eliminate halitosis; The cholesterol of degrading and blood fat effectively suppress the too high disease that causes of cholesterol.Improve a poor appetite, regulate immunity, build up resistance; Yeast can suppress the growth of pernicious bacteria in addition, generates VITAMIN, promotes the absorption of calcium and lactose, gets rid of and decompose carcinogenic substances the infection of defence pathogenic bacterium.
At present, protein peptide both domestic and external is widely used in fields such as healthcare products, food, medicine, beverage, family's nonstaple food, feeds, and plays a part specially with different effects, and most of protein peptide is present food research and hot of research and development.Because protein peptide has abundant nutritive value, protein peptide is applied to going in the feed gradually.Money sharp or blunt (1998) test-results shows, in a certain amount of lower protein feed, replenishes an amount of little peptide material that contains, and can reach the production level of the high protein daily ration of feeding.Parisini (1989) etc. significantly improve daily gain in pigs, protein utilization and feed conversion rate add a spot of peptide in the growing swine daily ration after.Lootekniga etc. (1994) report adds synthetic little peptide and can improve the price of deed and lean ratio in the finishing pigs diets.The activity that Scheppach etc. (1994) find little Toplink effective stimulus and induce intestinal villi to brush shape line enzyme rises, and is present in enzymic activity raising in the chorion, and this ability that shows protein hydrolysis improves, and body is strengthened the absorption of little peptide.This shows that little peptide is grown prematurity to digestive tube, the piglet that digestive enzyme activity is low has more using value.It shifts to an earlier date and the small intestine digestive function is grown by inducing the raising of some enzymic activitys in the small intestine, promotes the health of piglet and improves its production performance.
Summary of the invention
The purpose of this invention is to provide a kind of protein peptide and the milk-acid bacteria or yeast combination that will have multiple physiological activity, make a kind of production method of fermentation protein peptide, the different physiological roles that makes by fermentation protein peptide give a kind of abundanter nutritive value and diseases prevention, cure the disease.
Another object of the present invention is that the fermentation protein peptide is applied in the animal-feed, make have nutritive health-care, the feed of diseases prevention, disease cure function.
Purpose of the present invention can realize by following measure:
A kind of production method of fermentation protein peptide comprises following processing step:
1. polypeptide is soluble in water with 2～70% concentration, add the sucrose of polypeptide weight 1～9% and the mixture of sodium-chlor.
2. above-mentioned solution is warming up to 10～60 ℃, the starter that adds total solution weight 0.5～10% again stirs, and makes the solution heat-preservation fermentation o'clock stop fermentation to pH3～5.
3. adopt oven dry, dry or spray-dired method is drying to obtain the above-mentioned protein peptide that ferments.
The sucrose of step described in 1. and the ratio of sodium-chlor are 1: 1～9: 1.
Described protein peptide is plant protein peptide, animal protein peptide or animal protein peptide and the mixing of plant protein peptide.
Described plant protein peptide is soybean, broad bean, pea, wheat, rice, glutinous rice, millet, corn, peanut, balsam pear, glutenin peptide.
Described animal protein peptide is Casein in Milk protein peptide, whey source protein peptide, meat source protein peptide, collagen peptide, bone marrow protein peptide, bone protein peptide, fish-protein peptide, ovum protein peptide, silk-protein peptide, egg white peptide.
Described starter is milk-acid bacteria or yeast.
Described milk-acid bacteria is streptococcus acidi lactici, thermophilus streptococcus, lactobacillus bulgaricus, Lactobacterium acidophilum, leuconostoc dextranicum bacteria, dimethyl diketone streptococcus acidi lactici, have a liking for any one or two or more combinations in the citric acid leukonid.
Described yeast is the combination of any in bread yeast, the cereuisiae fermentum or two kinds.
Above-mentioned lactic-acid culture can be mother starter or middle starter or industrial fermentation agent.
The fermentation protein peptide of above-mentioned production is applied in the animal-feed.
The fermentation protein peptide is applied in the animal-feed, be with above-mentioned steps 3. gained fermentation protein peptide make an addition in the animal-feed with 0.5～30% ratio.
The present invention (refers to common enzymolysis or common fermentation) compared to existing technology and has the following advantages:
1, protein peptide is fermented in the present invention, make the protein peptide that originally has nutritive value give abundant more nutritive value, to user's eubiosis of promptly regulating various bacteriums in the stomach and intestine with health role, suppress the infection of unwanted bacteria, reduce the generation of carcinogenic substance and other objectionable impuritiess, the autoimmunity of enhancing body; Mineral substance and protein, polypeptide and VITAMIN etc. such as material such as calcium, iron, zinc have additional nutrients.
2, the invention solves the defective that the albumen peptide matters has bitter peptides, thereby it is widely used in food, medicine and the feed.
3, technology of the present invention is simple, reliable, stable.
4, the present invention is applied in good effect in the animal-feed: growing and fattening pigs are fed behind this fermented feed, and appetite obviously strengthens, and sick rate reduces significantly, and lean ratio improves, and yellowish pink bright-coloured, mouthfeel good.Behind the laying hen of feeding, laying rate, egg size amount all can improve.
Embodiment
Embodiment one: a kind of production method of fermented soybean protein peptide comprises following processing step: 1. that soybean protein peptide is soluble in water with 2% concentration, add the sucrose of protein peptide weight 1% and the mixture (ratio of sucrose and sodium-chlor is 1: 1) of sodium-chlor; 2. above-mentioned solution is warming up to 60 ℃, the streptococcus acidi lactici that adds total solution weight 0.5% again stirs, and stops fermentation when making its heat-preservation fermentation to pH5; 3. adopt spray-dired method to make the above-mentioned soybean protein peptide drying that ferments, preserve.
Embodiment two: a kind of production method of fermented soybean protein peptide, comprise following processing step: 1. that soybean protein peptide is soluble in water with 10% concentration, add the sucrose of protein peptide weight 2% and the mixture (ratio of sucrose and sodium-chlor is 1: 1) of sodium-chlor; 2. above-mentioned solution is warming up to 55 ℃, the thermophilus streptococcus that adds total solution weight 1% again stirs, and stops fermentation when making its heat-preservation fermentation to pH4.5; 3. adopt spray-dired method to make the above-mentioned soybean protein peptide drying that ferments, preserve.
Embodiment three: a kind of production method of fermented soybean protein peptide, comprise following processing step: 1. that soybean protein peptide is soluble in water with 20% concentration, add the sucrose of protein peptide weight 3% and the mixture (ratio of sucrose and sodium-chlor is 2: 1) of sodium-chlor; 2. above-mentioned solution is warming up to 50 ℃, the lactobacillus bulgaricus that adds total solution weight 4% again stirs, and stops fermentation when making its heat-preservation fermentation to pH4; 3. adopt the method for oven dry to make the above-mentioned soybean protein peptide drying that ferments, preserve.
Embodiment four: a kind of production method of fermented soybean protein peptide, comprise following processing step: 1. that soybean protein peptide is soluble in water with 30% concentration, add the sucrose of protein peptide weight 4% and the mixture (ratio of sucrose and sodium-chlor is 3: 1) of sodium-chlor; 2. above-mentioned solution is warming up to 45 ℃, the Lactobacterium acidophilum that adds total solution weight 5% again stirs, and stops fermentation when making its heat-preservation fermentation to pH3.5; 3. adopt and dry method and make the above-mentioned soybean protein peptide drying that ferments, preserve.
Embodiment five: a kind of production method of fermented soybean protein peptide, comprise following processing step: 1. that soybean protein peptide is soluble in water with 40% concentration, add the sucrose of protein peptide weight 5% and the mixture (ratio of sucrose and sodium-chlor is 4: 1) of sodium-chlor; 2. above-mentioned solution is warming up to 40 ℃, the leuconostoc dextranicum bacteria that adds total solution weight 6% again stirs, and stops fermentation when making its heat-preservation fermentation to pH4.5; 3. adopt spray-dired method to make the above-mentioned soybean protein peptide drying that ferments, preserve.
Embodiment six: a kind of production method of fermented soybean protein peptide, comprise following processing step: 1. that soybean protein peptide is soluble in water with 50% concentration, add the sucrose of protein peptide weight 6% and the mixture (ratio of sucrose and sodium-chlor is 5: 1) of sodium-chlor; 2. above-mentioned solution is warming up to 35 ℃, the dimethyl diketone streptococcus acidi lactici that adds total solution weight 7% again stirs, and stops fermentation when making its heat-preservation fermentation to pH3; 3. adopt oven dry, dry or spray-dired method makes the above-mentioned soybean protein peptide drying that ferments, preserve.
Embodiment seven: a kind of production method of fermented soybean protein peptide, comprise following processing step: 1. that soybean protein peptide is soluble in water with 55% concentration, add the sucrose of protein peptide weight 7% and the mixture (ratio of sucrose and sodium-chlor is 6: 1) of sodium-chlor; 2. above-mentioned solution is warming up to 30 ℃, the citric acid leukonid of having a liking for that adds total solution weight 8% again stirs, and stops fermentation when making its heat-preservation fermentation to pH3.5; 3. adopt furnace drying method to make the above-mentioned soybean protein peptide drying that ferments, preserve.
Embodiment eight: a kind of production method of fermented soybean protein peptide, comprise following processing step: 1. that soybean protein peptide is soluble in water with 60% concentration, add the sucrose of protein peptide weight 8% and the mixture (ratio of sucrose and sodium-chlor is 7: 1) of sodium-chlor; 2. above-mentioned solution is warming up to 25 ℃, the bread yeast that adds total solution weight 9% again stirs, and stops fermentation when making its heat-preservation fermentation to pH4; 3. adopt spray-dired method to make the above-mentioned soybean protein peptide drying that ferments, preserve.
Embodiment nine: a kind of production method of fermented soybean protein peptide, comprise following processing step: 1. that soybean protein peptide is soluble in water with 65% concentration, add the sucrose of protein peptide weight 9% and the mixture (ratio of sucrose and sodium-chlor is 8: 1) of sodium-chlor; 2. above-mentioned solution is warming up to 20 ℃, the cereuisiae fermentum that adds total solution weight 10% again stirs, and stops fermentation when making its heat-preservation fermentation to pH4.5; 3. adopt and dry method and make the above-mentioned soybean protein peptide drying that ferments, preserve.
Embodiment ten: a kind of production method of fermented soybean protein peptide, comprise following processing step: 1. that soybean protein peptide is soluble in water with 70% concentration, add the sucrose of protein peptide weight 3% and the mixture (ratio of sucrose and sodium-chlor is 9: 1) of sodium-chlor; 2. above-mentioned solution is warming up to 10 ℃, the bread yeast and the cereuisiae fermentum that add total solution weight 6% again stir, and stop fermentation when making its heat-preservation fermentation to pH5; 3. adopt furnace drying method to make the above-mentioned soybean protein peptide drying that ferments, preserve.
Plant fermentation protein peptide and animal protein peptides such as broad bean, pea, wheat, rice, millet, glutinous rice, corn, peanut, balsam pear, glutenin peptide: the fermentation of the zymotechnique of Casein in Milk protein peptide, whey source protein peptide, meat source protein peptide, collagen peptide, bone marrow protein peptide, bone protein peptide, fish-protein peptide, ovum protein peptide, silk-protein peptide, egg white peptide or above-mentioned any two kind of plant protein peptide and the mixed peptide of animal protein peptide is identical with the zymotechnique of above-mentioned soybean protein peptide.
Described lactic-acid culture is mother starter, middle starter, industrial fermentation agent.
The fermentation protein peptide that the foregoing description one to ten is produced makes an addition in the animal-feeds such as poultry, livestock such as pig, ox, sheep, dog, cat, chicken, duck, goose and marine products class fish, shrimp, crab with 0.5～30% ratio.
Below by the effect of verification experimental verification fermentation protein peptide in animal-feed:
Test one: 1, sucking pig is divided into two groups arbitrarily with the number that equates, one group is experimental group, another group is control group; 2, the fermentation protein peptide is added into nursing experimental group sucking pig in the piglet feed with 0.5～10%, control group is then fed and is not added fermentation protein peptide feed; 3, feed the result, the experimental group sucking pig increases weight 10～15% the average same period.
Test two: 1, milk cow is divided into two groups arbitrarily with the number that equates, one group is experimental group, another group is control group; 2, the fermentation protein peptide is added into nursing experimental group milk cow in the milk cow feed with 0.5～10%, control group is then fed and is not added fermentation protein peptide feed; 3, feed the result, experimental group milk cow lactation amount improves 10～20%.
Test three: 1, chick is divided into two groups arbitrarily with the number that equates, one group is experimental group, another group is control group; 2, the fermentation protein peptide is added into nursing experimental group chick in the chick fodder with 1～8%, control group is then fed and is not added fermentation protein peptide feed; 3, feed result, experimental group chick average weight gain 6～10%; 4, feed laying hen with identical experimental technique, egg productivity increases by 6～7%.
Test four: 1, fish is divided into two groups arbitrarily with the number that equates, one group is experimental group, another group is control group; 2, the fermentation protein peptide is added into nursing experimental group fish in the fish meal with 0.5～9%, control group is then fed and is not added fermentation protein peptide feed; 3, feed result, experimental group fish average weight gain 5～10%.
Claims (9)
1, a kind of production method of fermentation protein peptide comprises following processing step:
1. protein peptide is soluble in water with 2～70% concentration, add the sucrose of protein peptide weight 1～9% and the mixture of sodium-chlor;
2. above-mentioned solution is warming up to 10～60 ℃, the milk-acid bacteria or the yeast that add total solution weight 0.5～10% again stir, and make the solution heat-preservation fermentation o'clock stop fermentation to pH3～5;
3. adopt oven dry, dry or spray-dired method is drying to obtain the above-mentioned protein peptide that ferments.
2, the production method of fermentation protein peptide as claimed in claim 1 is characterized in that: the sucrose of step described in 1. and the ratio of sodium-chlor are 1: 1～9: 1.
3, the production method of fermentation protein peptide as claimed in claim 1 is characterized in that: described protein peptide is plant protein peptide, animal protein peptide or animal protein peptide and the mixing of plant protein peptide.
4, the production method of fermentation protein peptide as claimed in claim 3 is characterized in that: described plant protein peptide is soybean, broad bean, pea, wheat, rice, millet, glutinous rice, corn, peanut, balsam pear, glutenin peptide.
5, the production method of fermentation protein peptide as claimed in claim 3 is characterized in that: described animal protein peptide is Casein in Milk protein peptide, whey source protein peptide, meat source protein peptide, collagen peptide, bone marrow protein peptide, bone protein peptide, fish-protein peptide, ovum protein peptide, silk-protein peptide, egg white peptide.
6, the production method of fermentation protein peptide as claimed in claim 1 is characterized in that: described milk-acid bacteria is streptococcus acidi lactici, thermophilus streptococcus, lactobacillus bulgaricus, Lactobacterium acidophilum, leuconostoc dextranicum bacteria, dimethyl diketone streptococcus acidi lactici, have a liking for a kind of or two or more combination arbitrarily in the citric acid leukonid.
7, the production method of fermentation protein peptide as claimed in claim 1 is characterized in that: described yeast is the combination of any in bread yeast, the cereuisiae fermentum or two kinds.
8, the application of fermentation protein peptide in animal-feed of production method production as claimed in claim 1.
9, the application of fermentation protein peptide as claimed in claim 8 in animal-feed is characterized in that: with step 3. gained fermentation protein peptide make an addition in the animal-feed with 0.5～30% ratio.
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| CNB2004100105029A CN100334226C (en) | 2004-12-26 | 2004-12-26 | Process and application for producing fermant protein peptide |
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| CNB2004100105029A CN100334226C (en) | 2004-12-26 | 2004-12-26 | Process and application for producing fermant protein peptide |
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| CN100334226C true CN100334226C (en) | 2007-08-29 |
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102440347A (en) * | 2011-12-08 | 2012-05-09 | 吉林大学 | Preparation methods for oviductus ranae functional peptide and acidified milk beverage thereof |
| CN102687801B (en) * | 2012-05-16 | 2013-08-14 | 辽宁大学 | Application of oudemansiella radicata mycelium polysaccharides to livestock feed |
| CN102687791B (en) * | 2012-05-16 | 2013-08-07 | 辽宁大学 | Application of Coprinus comatus mycelium polysaccharide in livestock feed |
| CN102864104B (en) * | 2012-09-10 | 2015-03-04 | 云南轩瑜生物科技有限公司 | Preparation method and application of composite bacteria preparation for livestock and poultry fermented feed |
| CN103385462B (en) * | 2013-06-09 | 2014-10-08 | 哈尔滨天鹅土畜产技术开发公司 | Preparation method for freeze-dried lactic acid bacterium powder with bone collagen liquid as fermentation substrate |
| CN103931885A (en) * | 2014-04-01 | 2014-07-23 | 安徽五粮泰生物工程股份有限公司 | Preparation method of acidified small-peptide protein feed |
| CN104872666A (en) * | 2015-05-27 | 2015-09-02 | 毛庆云 | Low-calorie, high-protein and high-mineral fishbone-bovine bone compound protein beverage and preparation method |
| CN104872667A (en) * | 2015-05-27 | 2015-09-02 | 毛庆云 | Peanut and walnut flavor beef bone protein beverage conducive to promoting skeletal development, and preparation method thereof |
| CN104872665A (en) * | 2015-05-27 | 2015-09-02 | 毛庆云 | Tenebrio moliter and beef bone protein beverage capable of facilitating relieving sub-health symptoms and preparation method of tenebrio moliter and beef bone protein beverage |
| CN104872765A (en) * | 2015-05-27 | 2015-09-02 | 毛庆云 | White gourd, mung bean and beef bone protein beverage capable of clearing heat and inducing diuresis and preparation method of white gourd, mung bean and beef bone protein beverage |
| CN107751605A (en) * | 2017-02-03 | 2018-03-06 | 张鹤亮 | A kind of Low protein diet of growing-finishing pig |
| CN107183643A (en) * | 2017-04-19 | 2017-09-22 | 河南牧业经济学院 | A kind of lotus seeds fermented food and preparation method thereof |
| CN111743144A (en) * | 2020-06-18 | 2020-10-09 | 颜如玉医药科技有限公司 | Double-mushroom composite peptide composition and preparation method and application thereof |
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Non-Patent Citations (1)
| Title |
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| 中国农业大学学位论文-大豆肽的生物学功能研究 赵芳芳，16-21，55 2004 * |
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