CN103859151A - Production technology of bacillus natto fermented soybean meal - Google Patents

Abstract

The invention discloses a production technology of bacillus natto fermented soybean meal. The production technology comprises the following steps: (1) bacillus natto strain activation; (2) bacillus natto strain liquid culture; (3) bacillus natto triangular flask culture; and (4) soybean meal fermentation. The production technology is simple and easy to understand, and the produced soybean meal has the advantages of high crude protein content, reasonable amino acid composition, high animal digestion utilization rate and the like, and contains rich soy isoflavone which can improve animal immunity. Bacillus natto also can produce a variety of protease sugar, and can degrade some complex carbohydrates in plant feeds, so that the feed conversion rate is improved.

Description

The production technology of bacillus natto to ferment dregs of beans

 

Technical field

The invention belongs to the production technology of dregs of beans, be specifically related to a kind of production technology of bacillus natto to ferment dregs of beans.

 

Background technology

Dregs of beans is one of important feedstuff of livestock rearing industry and culture fishery, accounts for 80%～90% of protein feed.At present, biofermentation technique is the effective ways that improve dregs of beans quality.Antigen protein and high molecular weight protein are resolved into little peptide and the various bioactivators that can be digested and assimilated by animal by the protease producing during the fermentation, and soybean protein can be transformed into mycoprotein by microorganism simultaneously, has improved the quality of protein.The fragranced, the sauce fragrance that produce during the fermentation have obvious food calling effect, have improved the palatability of feed.But fermented bean dregs market is more random at present, and market product quality is uneven, and index is evaluated without unified standard.

 

Summary of the invention

The problems referred to above that exist in order to overcome prior art field, the object of the invention is to, and a kind of production technology of bacillus natto to ferment dregs of beans is provided, and solve current fermented bean dregs market more random, the uneven problem of market product quality.

The production technology of bacillus natto to ferment dregs of beans provided by the invention, it comprises following concrete steps:

(1) bafillus natto actication of culture, A, preparation bafillus natto seed culture medium: according to bean sprout juice 100ml, sucrose 5g, agar 2g, water 100ml, 7.0～7.2 preparations of pH value; B, activation bafillus natto bacterial classification: bafillus natto strain transfer is activated to bafillus natto seed culture medium, cultivate 24 hours for 37 ℃;

(2) bafillus natto bacterial classification Liquid Culture, A, preparation bafillus natto bacterial classification liquid: press bean sprout juice 100ml, sucrose 5g, agar 2g, water 100ml, pH value 7.0～7.2 is prepared, 121 ℃ of sterilizings 30 minutes; B, cultivation bafillus natto bacterial classification liquid: picking activated spawn inoculation fluid nutrient medium 5ml, 37 ℃ of cultivations;

(3) bafillus natto bacterial classification triangular flask is cultivated, A, bafillus natto bacterial classification Liquid Culture: press bean sprout juice 100ml, and sucrose 5g, agar 2g, water 100ml, pH value 7.0～7.2 is prepared, 121 ℃ of sterilizings 30 minutes; B, bafillus natto bacterial classification triangular flask are cultivated: picking activation bafillus natto bacterial classification inoculation bafillus natto bacterial classification fluid nutrient medium 50ml, cultivates 24 hours, is extended to successively 5L for 37 ℃;

(4) bean pulp fermentation, A, dregs of beans pretreatment: after dregs of beans is pulverized, cross 40 mesh sieves; B, preparation dregs of beans liquid fermentation medium: press dregs of beans 10g, wheat bran 2g, water 100ml, natural pH value, prepares dregs of beans liquid fermentation medium, 121 ℃ of sterilizings 20 minutes; C, bean pulp fermentation: bafillus natto is added in sterilizing dregs of beans liquid fermentation medium with the inoculum concentration of 5% (v/w), mix, ferment, 37 ℃ ferment 64 hours.

The production technology of bacillus natto to ferment dregs of beans provided by the invention, its beneficial effect is, this technique is easily understood, the dregs of beans of producing has that crude protein content is high, amino acid composition rationally, animal digestion utilization rate advantages of higher, and containing the isoflavones enriching, can improve animal immunizing power, bafillus natto can generate multiple protein enzyme sugar, some complicated carbohydrate in degrading plant forage, thereby the conversion ratio of raising feed; Bacillus, as probiotic, has raising breeding performonce fo animals simultaneously, improves the resistance of animal to disease, strengthens immunity function, improves gastral microecological balance, promotes the several functions such as digesting and assimilating of nutriment.

 

The specific embodiment

Below in conjunction with embodiment, to the production technology of bacillus natto to ferment dregs of beans provided by the invention, be described in detail.

Embodiment

With reference to the production technology of the bacillus natto to ferment dregs of beans of the present embodiment, it comprises following concrete steps:

(1) bafillus natto actication of culture, A, preparation bafillus natto seed culture medium: according to bean sprout juice 100ml, sucrose 5g, agar 2g, water 100ml, 7.0～7.2 preparations of pH value; B, activation bafillus natto bacterial classification: bafillus natto strain transfer is activated to bafillus natto seed culture medium, cultivate 24 hours for 37 ℃;

(2) bafillus natto bacterial classification Liquid Culture, A, preparation bafillus natto bacterial classification liquid: press bean sprout juice 100ml, sucrose 5g, agar 2g, water 100ml, pH value 7.0～7.2 is prepared, 121 ℃ of sterilizings 30 minutes; B, cultivation bafillus natto bacterial classification liquid: picking activated spawn inoculation fluid nutrient medium 5ml, 37 ℃ of cultivations;

(3) bafillus natto bacterial classification triangular flask is cultivated, A, bafillus natto bacterial classification Liquid Culture: press bean sprout juice 100ml, and sucrose 5g, agar 2g, water 100ml, pH value 7.0～7.2 is prepared, 121 ℃ of sterilizings 30 minutes; B, bafillus natto bacterial classification triangular flask are cultivated: picking activation bafillus natto bacterial classification inoculation bafillus natto bacterial classification fluid nutrient medium 50ml, cultivates 24 hours, is extended to successively 5L for 37 ℃;

(4) bean pulp fermentation, A, dregs of beans pretreatment: after dregs of beans is pulverized, cross 40 mesh sieves; B, preparation dregs of beans liquid fermentation medium: press dregs of beans 10g, wheat bran 2g, water 100ml, natural pH value, prepares dregs of beans liquid fermentation medium, 121 ℃ of sterilizings 20 minutes; C, bean pulp fermentation: bafillus natto is added in sterilizing dregs of beans liquid fermentation medium with the inoculum concentration of 5% (v/w), mix, ferment, 37 ℃ ferment 64 hours.

The present invention combines laboratory ferment condition with large-scale production, carry out Bacillus natto solid fermentation take dregs of beans as raw material, and the result of research tunning drying process, produces important experimental basis is provided for Bacillus natto microbial forage additive.

Claims (1)

1. a production technology for bacillus natto to ferment dregs of beans, is characterized in that: it comprises following concrete steps:

(1) bafillus natto actication of culture, A, preparation bafillus natto seed culture medium: according to bean sprout juice 100ml, sucrose 5g, agar 2g, water 100ml, 7.0～7.2 preparations of pH value; B, activation bafillus natto bacterial classification: bafillus natto strain transfer is activated to bafillus natto seed culture medium, cultivate 24 hours for 37 ℃;

(2) bafillus natto bacterial classification Liquid Culture, A, preparation bafillus natto bacterial classification liquid: press bean sprout juice 100ml, sucrose 5g, agar 2g, water 100ml, pH value 7.0～7.2 is prepared, 121 ℃ of sterilizings 30 minutes; B, cultivation bafillus natto bacterial classification liquid: picking activated spawn inoculation fluid nutrient medium 5ml, 37 ℃ of cultivations;

(3) bafillus natto bacterial classification triangular flask is cultivated, A, bafillus natto bacterial classification Liquid Culture: press bean sprout juice 100ml, and sucrose 5g, agar 2g, water 100ml, pH value 7.0～7.2 is prepared, 121 ℃ of sterilizings 30 minutes; B, bafillus natto bacterial classification triangular flask are cultivated: picking activation bafillus natto bacterial classification inoculation bafillus natto bacterial classification fluid nutrient medium 50ml, cultivates 24 hours, is extended to successively 5L for 37 ℃;

(4) bean pulp fermentation, A, dregs of beans pretreatment: after dregs of beans is pulverized, cross 40 mesh sieves; B, preparation dregs of beans liquid fermentation medium: press dregs of beans 10g, wheat bran 2g, water 100ml, natural pH value, prepares dregs of beans liquid fermentation medium, 121 ℃ of sterilizings 20 minutes; C, bean pulp fermentation: bafillus natto is added in sterilizing dregs of beans liquid fermentation medium with the inoculum concentration of 5% (v/w), mix, ferment, 37 ℃ ferment 64 hours.