CN105795109A - Solid-state fermentation method of high-temperature soybean meal by mixed bacterial strains - Google Patents
Solid-state fermentation method of high-temperature soybean meal by mixed bacterial strains Download PDFInfo
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- CN105795109A CN105795109A CN201610136826.XA CN201610136826A CN105795109A CN 105795109 A CN105795109 A CN 105795109A CN 201610136826 A CN201610136826 A CN 201610136826A CN 105795109 A CN105795109 A CN 105795109A
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- soybean meal
- fermentation
- temperature soybean
- temperature
- bacterial strain
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- 235000019764 Soybean Meal Nutrition 0.000 title claims abstract description 43
- 239000004455 soybean meal Substances 0.000 title claims abstract description 43
- 230000001580 bacterial effect Effects 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000010563 solid-state fermentation Methods 0.000 title abstract 4
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 150000001413 amino acids Chemical class 0.000 claims abstract description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 8
- 230000000433 anti-nutritional effect Effects 0.000 claims abstract description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 8
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 7
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 7
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 6
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 6
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 6
- 235000019750 Crude protein Nutrition 0.000 claims abstract description 5
- 101710162629 Trypsin inhibitor Proteins 0.000 claims abstract description 5
- 229940122618 Trypsin inhibitor Drugs 0.000 claims abstract description 5
- 239000002753 trypsin inhibitor Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 241000894006 Bacteria Species 0.000 claims description 15
- 239000007787 solid Substances 0.000 claims description 14
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 6
- 239000001963 growth medium Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 4
- 239000002609 medium Substances 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 2
- 210000004243 sweat Anatomy 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical class CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000014655 lactic acid Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 150000001298 alcohols Chemical class 0.000 abstract description 2
- 238000000354 decomposition reaction Methods 0.000 abstract description 2
- 238000009825 accumulation Methods 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000001014 amino acid Nutrition 0.000 description 6
- 238000009395 breeding Methods 0.000 description 4
- 230000001488 breeding effect Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 108091005658 Basic proteases Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides a solid-state fermentation method of high-temperature soybean meal by mixed bacterial strains. The solid-state fermentation is performed on the high-temperature soybean meal by utilizing Aspergillus niger, Saccharomyces cerevisiae, Bacillus subtilis and Lactobacillus plantarum as the fermenting bacterial strains. Crude protein contents can be increased in the high-temperature soybean meal by accumulation of the mixed bacterial strains; amino acid contents can be increased by the decomposition of proteins through the Bacillus subtilis; anti-nutritional factors, such as trypsin inhibitor and the like, can be degraded by the mixed bacterial strains; flavor of the fermented high-temperature soybean meal can be improved by alcohols and lactic acids produced by fermentation of the Saccharomyces cerevisiae and the Lactobacillus plantarum; fermentation time is obviously shortened by fermentation of the mixed bacterial strains; and qualities of the fermented high-temperature soybean meal is thereby improved. The method comprises the following steps: selecting bacterial strains for mixing, an inoculation amount, a material-water ratio, a fermentation temperature and a fermentation time; and fermenting the high-temperature soybean meal. Tests have proven that the crude protein content in the fermented high-temperature soybean meal is increased to 54.22%, the trypsin inhibitor content is 0.2mg/g, and the amino acid content is 48.18%. Thus, the solid-state fermentation method of the high-temperature soybean meal by the mixed bacterial strains is of great significance to production of good-quality fermented high-temperature soybean meal.
Description
Technical field
A kind of method that the present invention relates to hybrid bacterial strain solid fermentation high-temperature soybean meal, be specifically related to a kind of improve fermentation high-temperature soybean meal in protein content and reduce antinutritional factor content method.
Background technology
High-temperature soybean meal is mainly used as the feedstuff of domestic animal and poultry, is a kind of high-quality protein source making consumption very big, and is made up of the aminoacid relatively balanced in livestock breeding industry.But high-temperature soybean meal is typically all and obtains after high temperature process, protein-denatured phenomenon ratio is more serious, and solubility property is poor.The bean cake raw material directly as animal feed, on the one hand, affecting animal to the digesting and assimilating of protein in high-temperature soybean meal, in high-temperature soybean meal, most nutrient substance can not be fully utilized and absorb, cause the waste of a large amount of nutritional resource, reduce the utilization rate of feedstuff；On the other hand, possibly together with antinutritional factor such as certain Trypsin inhibitive factor in high-temperature soybean meal, the growth and breeding of animal there are many adverse influences.Therefore, how improving protein content and reduction antinutritional factor content in high-temperature soybean meal is a very important thing.Utilize microorganism growth and breeding in feeding high-temperature soybean meal and metabolism, accumulate useful thalline, enzyme and mesostate, the anti-nutrition component can effectively removed and degrade in high-temperature soybean meal, improve content and the ferment local-flavor of nutritional labeling.Existing microorganisms fermentation high-temperature soybean meal can be effectively improved in high-temperature soybean meal crude protein content and reduce the content of other compositions such as antinutritional factor, but with series of problems such as single culture fermentation incomplete, fermentation time length, weak flavors, limit the application of high-temperature soybean meal.
Summary of the invention
The present invention be directed to single culture fermentation not exclusively, the series of problems such as fermentation time length, weak flavor, and the method for a kind of hybrid bacterial strain solid fermentation high-temperature soybean meal optimization of process conditions proposed.Realized by following steps: utilize aspergillus niger, saccharomyces cerevisiae, bacillus subtilis and Lactobacillus plantarum fermented by mixed bacterium high-temperature soybean meal.Aspergillus niger decomposition utilizes saccharide growth and breeding in high-temperature soybean meal, jointly accumulates with other thalline, improves the protein content in high-temperature soybean meal.The lactic acid that the alcohols of fermentation by saccharomyces cerevisiae generation and Lactobacillus plantarum fermentation produce, gives high-temperature soybean meal flavour.The raw alkaline protease of producing bacillus subtilis can be hydrolyzed in high-temperature soybean meal protein and produce aminoacid, improves amino acid content.Lactobacillus plantarum fermentation produces lactic acid can suppress the growth of other putrefaction bacteria.Mixed bacteria can decompose the antinutritional factor such as the trypsin inhibitor in high-temperature soybean meal.Finally give the hot fermentation bean cake containing the nutrient substance such as a large amount protein, aminoacid and low amounts antinutritional factor.
Detailed description of the invention
Detailed description of the invention one:
Choose Aspergillus niger, saccharomyces cerevisiae, bacillus subtilis and Lactobacillus plantarum activate as seed, carry out the composite fermentation test of 4 bacterium, inoculative proportion is 2: 2: 1: 1, it is 1:1 to material-water ratio, 1:2, 1:3, 1:4, 1:5, by inoculum concentration 7% in the solid fermentation culture medium of 1:6 and 1:7, 9%, 11%, 13% and 15% bacterium solution accessing hybrid bacterial strain, in temperature 25 after shaking up, 28, 31, 34, 37, 40 and 43 DEG C of fermentation certain times (50, 60, 70, 80, 90, 100, 110h), it should be noted that in sweat and want (every 4h) jolting culture medium once, so that high-temperature soybean meal and thalline fully mix.Take appropriate amount of sample 50 DEG C after fermentation ends dry and pulverize, ground 20 mesh sieves, adopt Kjeldahl's method to be measured crude protein content, use the method in GB/T21498-2008 to measure trypsin inhibitor content, adopt automatic amino acid analyzer to measure amino acid content.
Detailed description of the invention two: the present embodiment difference from detailed description of the invention one is in that the inoculum concentration by 9%, 11% and 13% accesses the bacterium solution of best hybrid bacterial strain to solid medium.Other step is identical with detailed description of the invention one.
Detailed description of the invention three: the present embodiment difference from detailed description of the invention one is in that the material-water ratio of solid medium is 1:3,1:4 and 1:5.Other step is identical with detailed description of the invention one.
Detailed description of the invention four: the present embodiment difference from detailed description of the invention one be in that the bacterium solution mixing thalline mix with high-temperature soybean meal shake up after 31,34 and 37 DEG C cultivate certain times.Other step is identical with detailed description of the invention one.
Detailed description of the invention five: the present embodiment difference from detailed description of the invention one be in that the bacterium solution mixing thalline mix with high-temperature soybean meal shake up after cultivate 70,80 and 90h in uniform temperature.Other step is identical with detailed description of the invention one.
Claims (5)
1. the method for a hybrid bacterial strain solid fermentation high-temperature soybean meal, it is characterized in that producing the high-temperature soybean meal of high protein, homoamino acid, sapid low antinutritional factor by hybrid bacterial strain fermentation high-temperature soybean meal, realized by following steps: utilize aspergillus niger, saccharomyces cerevisiae, bacillus subtilis, Lactobacillus plantarum as fermented bacterium, select suitable strain ratio, ferment under suitable condition high-temperature soybean meal, it is thus achieved that high-quality hot fermentation bean cake.Choose Aspergillus niger, saccharomyces cerevisiae, bacillus subtilis, Lactobacillus plantarum activates as seed, carry out the composite fermentation test of 4 bacterium, inoculative proportion is 2: 2: 1: 1, it is 1:1 to material-water ratio, 1:2, 1:3, 1:4, 1:5, by inoculum concentration 7% in the solid fermentation culture medium of 1:6 and 1:7, 9%, 11%, 13% and 15% bacterium solution accessing hybrid bacterial strain, in temperature 25 after shaking up, 28, 31, 34, 37, 40 and 43 DEG C of fermentation certain times (50, 60, 70, 80, 90, 100, 110h), it should be noted that in sweat and want (every 4h) jolting culture medium once, so that high-temperature soybean meal and thalline fully mix.Take appropriate amount of sample 50 DEG C after fermentation ends dry and pulverize, ground 20 mesh sieves, adopt Kjeldahl's method to be measured crude protein content, use the method in GB/T21498-2008 to measure trypsin inhibitor content, adopt automatic amino acid analyzer to measure amino acid content.
2. the method for a kind of mixed bacterial strain solid fermentation high-temperature soybean meal according to claim 1, it is characterised in that the bacterium solution that the inoculum concentration by 9%, 11% and 13% accesses best hybrid bacterial strain to solid medium is fermented.
3. the method for a kind of mixed bacterial strain solid fermentation high-temperature soybean meal according to claim 1, it is characterised in that the bacterium solution to the best hybrid bacterial strain of solid medium access that solid-liquid ratio is 1:3,1:4 and 1:5 is fermented.
4. the method for a kind of mixed bacterial strain solid fermentation high-temperature soybean meal according to claim 1, it is characterised in that the culture medium accessing best hybrid bacterial strain bacterium solution is ferment under 31,34 and 37 DEG C of conditions in temperature.
5. the method for a kind of mixed bacterial strain solid fermentation high-temperature soybean meal according to claim 1, it is characterised in that access culture medium fermentation 70,80 and the 90h of best hybrid bacterial strain bacterium solution.
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| CN201610136826.XA CN105795109A (en) | 2016-03-10 | 2016-03-10 | Solid-state fermentation method of high-temperature soybean meal by mixed bacterial strains |
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| CN201610136826.XA CN105795109A (en) | 2016-03-10 | 2016-03-10 | Solid-state fermentation method of high-temperature soybean meal by mixed bacterial strains |
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| CN105795109A true CN105795109A (en) | 2016-07-27 |
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| CN201610136826.XA Pending CN105795109A (en) | 2016-03-10 | 2016-03-10 | Solid-state fermentation method of high-temperature soybean meal by mixed bacterial strains |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387311A (en) * | 2016-09-06 | 2017-02-15 | 青岛农业大学 | Fermented soybean meal and production method thereof |
| CN107455548A (en) * | 2017-09-07 | 2017-12-12 | 中国林业科学研究院林产化学工业研究所 | A kind of method that edible mushroom solid state fermentation Soybean Meal prepares feeding level protein additive |
| CN109730191A (en) * | 2019-01-26 | 2019-05-10 | 中国水产科学研究院南海水产研究所 | Comprehensive multi-index weighted analysis method optimizes solid state fermentation dregs of beans method |
| CN109757603A (en) * | 2019-01-23 | 2019-05-17 | 福建省轻工业研究所 | A kind of method that fermentation soybean grouts prepare pannage |
| CN110452833A (en) * | 2019-07-05 | 2019-11-15 | 中国农业大学 | One plant degradation soybean trypsin inhibitor bacillus pumilus LZ013-2 and its application |
| CN110551787A (en) * | 2018-05-31 | 2019-12-10 | 卢松 | Process for optimizing fermentation of xanthan gum bacteria by using zymolytic protein |
| CN112715780A (en) * | 2020-12-23 | 2021-04-30 | 武汉轻工大学 | Composite zymophyte, and preparation method and application of broad bean meal fermented product |
| CN114391612A (en) * | 2022-01-20 | 2022-04-26 | 广州朴成生物科技有限公司 | Fermented nutritional composition for improving lactation ability of sows and preparation method and application thereof |
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| CN105265769A (en) * | 2015-10-22 | 2016-01-27 | 李德舜 | Multifunctional bacterium fermented compound enzyme feed and preparation method thereof |
| CN107343561A (en) * | 2017-06-27 | 2017-11-14 | 山东中阳生物科技有限公司 | A kind of method that step fermentation prepares bioactive feed |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101263865A (en) * | 2008-04-21 | 2008-09-17 | 浙江大学宁波理工学院 | Method for preparing biochemical soya bean watse by solid-state fermentation |
| CN101531985A (en) * | 2009-04-14 | 2009-09-16 | 厦门六维生物科技有限公司 | High-efficiency ferment for fermenting bean pulp and bean pulp fermentation technology using the ferment |
| CN102652529A (en) * | 2012-04-10 | 2012-09-05 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for obtaining active polypeptide by carrying out multi-strain compound solid state fermentation on common rapeseed meal |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387311A (en) * | 2016-09-06 | 2017-02-15 | 青岛农业大学 | Fermented soybean meal and production method thereof |
| CN107455548A (en) * | 2017-09-07 | 2017-12-12 | 中国林业科学研究院林产化学工业研究所 | A kind of method that edible mushroom solid state fermentation Soybean Meal prepares feeding level protein additive |
| CN110551787A (en) * | 2018-05-31 | 2019-12-10 | 卢松 | Process for optimizing fermentation of xanthan gum bacteria by using zymolytic protein |
| CN109757603A (en) * | 2019-01-23 | 2019-05-17 | 福建省轻工业研究所 | A kind of method that fermentation soybean grouts prepare pannage |
| CN109730191A (en) * | 2019-01-26 | 2019-05-10 | 中国水产科学研究院南海水产研究所 | Comprehensive multi-index weighted analysis method optimizes solid state fermentation dregs of beans method |
| CN110452833A (en) * | 2019-07-05 | 2019-11-15 | 中国农业大学 | One plant degradation soybean trypsin inhibitor bacillus pumilus LZ013-2 and its application |
| CN112715780A (en) * | 2020-12-23 | 2021-04-30 | 武汉轻工大学 | Composite zymophyte, and preparation method and application of broad bean meal fermented product |
| CN114391612A (en) * | 2022-01-20 | 2022-04-26 | 广州朴成生物科技有限公司 | Fermented nutritional composition for improving lactation ability of sows and preparation method and application thereof |
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Application publication date: 20160727 |