CN112189760A - Novel water-drinking feed fermented feed and preparation process thereof - Google Patents
Novel water-drinking feed fermented feed and preparation process thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 65
- 239000007788 liquid Substances 0.000 claims abstract description 140
- 230000001580 bacterial effect Effects 0.000 claims abstract description 59
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 30
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 30
- 241000186660 Lactobacillus Species 0.000 claims abstract description 30
- 241000191996 Pediococcus pentosaceus Species 0.000 claims abstract description 30
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 30
- 108090000790 Enzymes Proteins 0.000 claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 20
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 20
- 235000009566 rice Nutrition 0.000 claims abstract description 20
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 20
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 19
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 59
- 230000004151 fermentation Effects 0.000 claims description 59
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 30
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 20
- 239000001888 Peptone Substances 0.000 claims description 20
- 108010080698 Peptones Proteins 0.000 claims description 20
- 238000012258 culturing Methods 0.000 claims description 20
- 239000008103 glucose Substances 0.000 claims description 20
- 235000019319 peptone Nutrition 0.000 claims description 20
- 241000209094 Oryza Species 0.000 claims description 19
- 230000004913 activation Effects 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 17
- 241001052560 Thallis Species 0.000 claims description 15
- 239000011780 sodium chloride Substances 0.000 claims description 15
- 235000012054 meals Nutrition 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 10
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000015278 beef Nutrition 0.000 claims description 10
- 229940041514 candida albicans extract Drugs 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000012138 yeast extract Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 229940099596 manganese sulfate Drugs 0.000 claims description 5
- 239000011702 manganese sulphate Substances 0.000 claims description 5
- 235000007079 manganese sulphate Nutrition 0.000 claims description 5
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 5
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 5
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 5
- 239000001103 potassium chloride Substances 0.000 claims description 5
- 235000011164 potassium chloride Nutrition 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 2
- 241000282887 Suidae Species 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 5
- 238000009395 breeding Methods 0.000 abstract description 5
- 230000001488 breeding effect Effects 0.000 abstract description 5
- 206010012735 Diarrhoea Diseases 0.000 abstract description 3
- 235000021050 feed intake Nutrition 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 235000021051 daily weight gain Nutrition 0.000 abstract description 2
- 230000003031 feeding effect Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 244000144972 livestock Species 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
-
- 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
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Animal Husbandry (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Birds (AREA)
- Sustainable Development (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a novel fermented feed for water-drinking feed and a preparation process thereof, wherein the novel fermented feed comprises the following components in parts by weight: 40-80 parts of lactobacillus bacterial liquid, 40-90 parts of saccharomycete bacterial liquid, 20-60 parts of pediococcus pentosaceus bacterial liquid, 15-30 parts of bacillus subtilis bacterial liquid, 150 parts of bean pulp, 200 parts of embryo pulp, 220 parts of wheat bran, 200 parts of rice bran and 250 parts of enzyme preparation and 0.5-3 parts of enzyme preparation. The fermented feed produced by the invention has better feeding effect on pigs, can obviously improve the feed intake of the pigs, reduce the diarrhea rate, improve the daily weight gain of the pigs, reduce the feed conversion ratio and bring greater breeding benefit to farmers.
Description
The technical field is as follows:
the invention relates to the field of feeds, in particular to a novel fermented feed for water-drinking feed and a preparation process thereof.
Background art:
the feed is a material basis for the development of the breeding industry and is directly related to the quality safety of livestock products and the improvement of agriculture, rural economic development and the living standard of people. As the breeding industry develops, most farmers progressively recognize the importance of fermented feed in poultry and livestock production. More and more farmers use fermented feed to feed poultry and livestock.
The basic problem of the fermented feed in the market at present is that the production cost is high, especially the special fermented feed is most prominent, and the growth performance and the production performance of animals are still to be further improved. Therefore, if the mixed raw materials and the compound strains can be adopted for carrying out microbial fermentation to prepare the high-energy feed or the high-protein feed raw materials so as to further improve the growth performance and the production performance of animals, not only can the byproducts of the company be effectively organically integrated and turned into wealth, but also the product benefit is maximized, and the cost of the microbial fermentation feed can be greatly reduced.
The invention content is as follows:
the preparation process of the novel fermented feed for the water-drinking feed is provided, the fermented feed prepared by the method is low in cost, and the growth performance and the production performance of animals can be effectively promoted.
The technical problem to be solved by the invention is realized by adopting the following technical scheme: a novel fermented feed for water-drinking feed comprises the following components in parts by weight: 40-80 parts of lactobacillus bacterial liquid, 40-90 parts of saccharomycete bacterial liquid, 20-60 parts of pediococcus pentosaceus bacterial liquid, 15-30 parts of bacillus subtilis bacterial liquid, 150 parts of bean pulp, 200 parts of embryo pulp, 220 parts of wheat bran, 200 parts of rice bran and 250 parts of enzyme preparation and 0.5-3 parts of enzyme preparation.
Further, the coating comprises the following components in parts by weight: 50-70 parts of lactobacillus bacterial liquid, 50-80 parts of saccharomycete bacterial liquid, 30-50 parts of pediococcus pentosaceus bacterial liquid, 20-30 parts of bacillus subtilis bacterial liquid, 130 parts of bean pulp 110-containing materials, 300 parts of embryo pulp 250-containing materials, 200 parts of wheat bran 170-containing materials, 230 parts of rice bran powder 210-containing materials and 0.5-2 parts of enzyme preparation.
Further, the coating comprises the following components in parts by weight: 60 parts of lactobacillus liquid, 60 parts of saccharomycete liquid, 40 parts of pediococcus pentosaceus liquid, 25 parts of bacillus subtilis liquid, 120 parts of bean pulp, 275 parts of germ pulp, 197 parts of wheat bran, 222 parts of rice bran powder and 1 part of enzyme preparation.
Further, the preparation method of the lactobacillus liquid comprises the following steps of preparing a seed liquid from lactobacillus strains through slant activation and shaking culture; and then, aseptically transferring the prepared seed liquid into a sterilized primary fermentation tank containing 1.0-1.5 parts by weight of yeast extract, 2.6-3.0 parts by weight of peptone and 0.42-0.50 part by weight of glucose, controlling the temperature at 35-37 ℃, culturing until the growth of the bacteria reaches the highest value, and stopping fermentation to obtain the lactobacillus liquid.
Further, the preparation method of the yeast liquid comprises the following steps of preparing a seed liquid by performing slant activation and shaking culture on yeast strains; and then, aseptically transferring the prepared seed solution into a sterilized primary fermentation tank containing 3-3.5 parts by weight of sucrose, 0.3-0.5 part by weight of sodium chloride, 0.1-0.2 part by weight of potassium dihydrogen phosphate and 0.07-0.1 part by weight of potassium chloride, controlling the temperature to be 28-30 ℃, culturing until the growth of thalli reaches the highest value, and stopping fermentation to obtain the saccharomycete liquid.
Further, the preparation method of the pediococcus pentosaceus bacterial liquid comprises the following steps of preparing a seed liquid from pediococcus pentosaceus strains through slant activation and shaking culture; and then, aseptically transferring the prepared seed liquid into a sterilized primary fermentation tank containing 2.0-2.5 parts by weight of yeast extract, 1.6-2.0 parts by weight of peptone and 0.5-0.6 part by weight of glucose, controlling the temperature at 35-37 ℃, culturing until the growth of thalli reaches the maximum value, and stopping fermentation to obtain pediococcus pentosaceus bacterial liquid.
Further, the preparation method of the bacillus subtilis liquid comprises the following steps of preparing a seed liquid from bacillus subtilis strains through slant activation and shaking culture; then, aseptically transferring the prepared seed liquid into a sterilized primary fermentation tank containing 2.0-2.5 parts by weight of starch, 3.0-3.2 parts by weight of peptone, 2.1-2.5 parts by weight of beef extract, 3.5-3.8 parts by weight of glucose and 1.8-2.4 parts by weight of sodium chloride, controlling the temperature at 35-37 ℃, and culturing at the rotating speed of 200rpm until the thallus growth reaches logarithmic phase; finally, the thalli is aseptically transferred into a sterilized secondary fermentation tank containing 2.5-3.0 parts by weight of starch, 3.0-3.2 parts by weight of peptone, 2.5-2.8 parts by weight of beef extract, 3.5-3.8 parts by weight of glucose, 2.0-2.6 parts by weight of sodium chloride and 0.01-0.02 part by weight of manganese sulfate, the temperature is controlled at 35-37 ℃, the cultivation is carried out at the rotating speed of 200rpm until the spore yield reaches 85%, and the tank is stopped to obtain bacillus subtilis liquid;
the preparation process of fermented feed for water drinking mainly includes the following steps:
the method comprises the following steps: fully and uniformly mixing the prepared bacterial liquid according to 60 parts by weight of lactobacillus bacterial liquid, 60 parts by weight of saccharomycete bacterial liquid, 40 parts by weight of pediococcus pentosaceus bacterial liquid and 25 parts by weight of bacillus subtilis bacterial liquid, and pumping the mixture into a sterilized storage tank for later use;
step two: respectively filling bean pulp, germ meal, wheat bran, rice bran powder and an enzyme preparation into each bin of a full-automatic dosing machine, setting the addition amount, 120 parts by weight of the bean pulp, 275 parts by weight of the germ meal, 197 parts by weight of the wheat bran, 222 parts by weight of the rice bran powder, 1 part by weight of the enzyme preparation and 185 parts by weight of a mixed bacterium solution according to a specified proportion in a program of a master control machine of the full-automatic dosing machine, and after starting up and running, preparing the full-automatic dosing machine according to the set addition amount and the sequence;
step three: after the preparation is finished, the mixture is measured and filled into a PE bag with a breather valve, the temperature is kept, the fermentation is continued for 72 hours, and the fermentation can be finished after the fermentation has the sour and fragrant flavor.
The invention has the beneficial effects that: the invention adopts mixed raw materials and compound strains for microbial fermentation to prepare high-energy feed or high-protein feed raw materials so as to further improve the growth performance and the production performance of animals, not only can effectively carry out organic integration on byproducts of companies and change waste into valuable, but also can maximize the product benefit and greatly reduce the cost of microbial fermentation feed.
The specific implementation mode is as follows:
in order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further explained below.
It will be understood that when an element is referred to as being "secured to" another element, it can be on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "left," "right," and similar expressions are used herein for illustrative purposes only and do not represent the only embodiments.
Example 1
A novel fermented feed for water-drinking feed comprises the following components in parts by weight: 40 parts of lactobacillus liquid, 40 parts of saccharomycete liquid, 20 parts of pediococcus pentosaceus liquid, 15 parts of bacillus subtilis liquid, 100 parts of bean pulp, 200 parts of germ pulp, 150 parts of wheat bran, 200 parts of rice bran powder and 0.5 part of enzyme preparation.
The preparation method of the lactobacillus bacterial liquid comprises the following steps of preparing a seed liquid from lactobacillus strains through slant activation and shaking culture; and then, aseptically transferring the prepared seed liquid into a sterilized primary fermentation tank containing 1.0-1.5 parts by weight of yeast extract, 2.6-3.0 parts by weight of peptone and 0.42-0.50 part by weight of glucose, controlling the temperature at 35-37 ℃, culturing until the growth of the bacteria reaches the highest value, and stopping fermentation to obtain the lactobacillus liquid.
The preparation method of the yeast liquid comprises the following steps of preparing a seed liquid by performing slant activation and shaking culture on yeast strains; and then, aseptically transferring the prepared seed solution into a sterilized primary fermentation tank containing 3-3.5 parts by weight of sucrose, 0.3-0.5 part by weight of sodium chloride, 0.1-0.2 part by weight of potassium dihydrogen phosphate and 0.07-0.1 part by weight of potassium chloride, controlling the temperature to be 28-30 ℃, culturing until the growth of thalli reaches the highest value, and stopping fermentation to obtain the saccharomycete liquid.
The preparation method of the pediococcus pentosaceus bacterial liquid comprises the following steps of preparing seed liquid by performing slant activation and shaking culture on pediococcus pentosaceus strains; and then, aseptically transferring the prepared seed liquid into a sterilized primary fermentation tank containing 2.0-2.5 parts by weight of yeast extract, 1.6-2.0 parts by weight of peptone and 0.5-0.6 part by weight of glucose, controlling the temperature at 35-37 ℃, culturing until the growth of thalli reaches the maximum value, and stopping fermentation to obtain pediococcus pentosaceus bacterial liquid.
The preparation method of the bacillus subtilis liquid comprises the following steps of preparing a seed liquid from bacillus subtilis strains through slant activation and shaking culture; then, aseptically transferring the prepared seed liquid into a sterilized primary fermentation tank containing 2.0-2.5 parts by weight of starch, 3.0-3.2 parts by weight of peptone, 2.1-2.5 parts by weight of beef extract, 3.5-3.8 parts by weight of glucose and 1.8-2.4 parts by weight of sodium chloride, controlling the temperature at 35-37 ℃, and culturing at the rotating speed of 200rpm until the thallus growth reaches logarithmic phase; finally, the thalli is aseptically transferred into a sterilized secondary fermentation tank containing 2.5-3.0 parts by weight of starch, 3.0-3.2 parts by weight of peptone, 2.5-2.8 parts by weight of beef extract, 3.5-3.8 parts by weight of glucose, 2.0-2.6 parts by weight of sodium chloride and 0.01-0.02 part by weight of manganese sulfate, the temperature is controlled at 35-37 ℃, the cultivation is carried out at the rotating speed of 200rpm until the spore yield reaches 85%, and the tank is stopped to obtain bacillus subtilis liquid;
the preparation method of the novel fermented feed for the water-fed feed is characterized by mainly comprising the following steps of:
the method comprises the following steps: fully and uniformly mixing the prepared bacterial liquid according to 40 parts by weight of lactobacillus bacterial liquid, 40 parts by weight of saccharomycete bacterial liquid, 20 parts by weight of pediococcus pentosaceus bacterial liquid and 15 parts by weight of bacillus subtilis bacterial liquid, and pumping the mixture into a sterilized storage tank for later use;
step two: respectively filling bean pulp, germ meal, wheat bran, rice bran powder and an enzyme preparation into each bin of a full-automatic dosing machine, setting the addition amount according to a specified proportion in a program of a master control machine of the full-automatic dosing machine, wherein the addition amount is 100 parts by weight of the bean pulp, 200 parts by weight of the germ meal, 150 parts by weight of the wheat bran, 200 parts by weight of the rice bran powder, 0.5 part by weight of the enzyme preparation and 185 parts by weight of mixed bacteria liquid, and after starting up and running, the full-automatic dosing machine carries out preparation according to the set addition amount and the sequence;
step three: after the preparation is finished, the mixture is measured and filled into a PE bag with a breather valve, the temperature is kept, the fermentation is continued for 72 hours, and the fermentation can be finished after the fermentation has the sour and fragrant flavor.
Example 2
A novel fermented feed for water-drinking feed comprises the following components in parts by weight: 80 parts of lactobacillus liquid, 90 parts of saccharomycete liquid, 60 parts of pediococcus pentosaceus liquid, 30 parts of bacillus subtilis liquid, 150 parts of soybean meal, 300 parts of germ meal, 220 parts of wheat bran, 250 parts of rice bran powder and 3 parts of enzyme preparation.
The preparation method of the lactobacillus bacterial liquid comprises the following steps of preparing a seed liquid from lactobacillus strains through slant activation and shaking culture; and then, aseptically transferring the prepared seed liquid into a sterilized primary fermentation tank containing 1.0-1.5 parts by weight of yeast extract, 2.6-3.0 parts by weight of peptone and 0.42-0.50 part by weight of glucose, controlling the temperature at 35-37 ℃, culturing until the growth of the bacteria reaches the highest value, and stopping fermentation to obtain the lactobacillus liquid.
The preparation method of the yeast liquid comprises the following steps of preparing a seed liquid by performing slant activation and shaking culture on yeast strains; and then, aseptically transferring the prepared seed solution into a sterilized primary fermentation tank containing 3-3.5 parts by weight of sucrose, 0.3-0.5 part by weight of sodium chloride, 0.1-0.2 part by weight of potassium dihydrogen phosphate and 0.07-0.1 part by weight of potassium chloride, controlling the temperature to be 28-30 ℃, culturing until the growth of thalli reaches the highest value, and stopping fermentation to obtain the saccharomycete liquid.
The preparation method of the pediococcus pentosaceus bacterial liquid comprises the following steps of preparing seed liquid by performing slant activation and shaking culture on pediococcus pentosaceus strains; and then, aseptically transferring the prepared seed liquid into a sterilized primary fermentation tank containing 2.0-2.5 parts by weight of yeast extract, 1.6-2.0 parts by weight of peptone and 0.5-0.6 part by weight of glucose, controlling the temperature at 35-37 ℃, culturing until the growth of thalli reaches the maximum value, and stopping fermentation to obtain pediococcus pentosaceus bacterial liquid.
The preparation method of the bacillus subtilis liquid comprises the following steps of preparing a seed liquid from bacillus subtilis strains through slant activation and shaking culture; then, aseptically transferring the prepared seed liquid into a sterilized primary fermentation tank containing 2.0-2.5 parts by weight of starch, 3.0-3.2 parts by weight of peptone, 2.1-2.5 parts by weight of beef extract, 3.5-3.8 parts by weight of glucose and 1.8-2.4 parts by weight of sodium chloride, controlling the temperature at 35-37 ℃, and culturing at the rotating speed of 200rpm until the thallus growth reaches logarithmic phase; finally, the thalli is aseptically transferred into a sterilized secondary fermentation tank containing 2.5-3.0 parts by weight of starch, 3.0-3.2 parts by weight of peptone, 2.5-2.8 parts by weight of beef extract, 3.5-3.8 parts by weight of glucose, 2.0-2.6 parts by weight of sodium chloride and 0.01-0.02 part by weight of manganese sulfate, the temperature is controlled at 35-37 ℃, the cultivation is carried out at the rotating speed of 200rpm until the spore yield reaches 85%, and the tank is stopped to obtain bacillus subtilis liquid;
the preparation method of the novel fermented feed for the water-fed feed is characterized by mainly comprising the following steps of:
the method comprises the following steps: fully and uniformly mixing the prepared bacterial liquid according to 80 parts by weight of lactobacillus bacterial liquid, 90 parts by weight of saccharomycete bacterial liquid, 60 parts by weight of pediococcus pentosaceus bacterial liquid and 30 parts by weight of bacillus subtilis bacterial liquid, and pumping the mixture into a sterilized storage tank for later use;
step two: respectively filling bean pulp, germ meal, wheat bran, rice bran powder and an enzyme preparation into each bin of a full-automatic dosing machine, setting the addition amount, 150 parts by weight of the bean pulp, 300 parts by weight of the germ meal, 220 parts by weight of the wheat bran, 250 parts by weight of the rice bran powder, 3 parts by weight of the enzyme preparation and 185 parts by weight of mixed bacteria liquid according to a specified proportion in a program of a master control machine of the full-automatic dosing machine, and after starting up and running, preparing the full-automatic dosing machine according to the set addition amount and the sequence;
step three: after the preparation is finished, the mixture is measured and filled into a PE bag with a breather valve, the temperature is kept, the fermentation is continued for 72 hours, and the fermentation can be finished after the fermentation has the sour and fragrant flavor.
Example 3
A novel fermented feed for water-drinking feed comprises the following components in parts by weight: 60 parts of lactobacillus liquid, 60 parts of saccharomycete liquid, 40 parts of pediococcus pentosaceus liquid, 25 parts of bacillus subtilis liquid, 120 parts of bean pulp, 275 parts of germ pulp, 197 parts of wheat bran, 222 parts of rice bran powder and 1 part of enzyme preparation.
The preparation method of the lactobacillus bacterial liquid comprises the following steps of preparing a seed liquid from lactobacillus strains through slant activation and shaking culture; and then, aseptically transferring the prepared seed liquid into a sterilized primary fermentation tank containing 1.0-1.5 parts by weight of yeast extract, 2.6-3.0 parts by weight of peptone and 0.42-0.50 part by weight of glucose, controlling the temperature at 35-37 ℃, culturing until the growth of the bacteria reaches the highest value, and stopping fermentation to obtain the lactobacillus liquid.
The preparation method of the yeast liquid comprises the following steps of preparing a seed liquid by performing slant activation and shaking culture on yeast strains; and then, aseptically transferring the prepared seed solution into a sterilized primary fermentation tank containing 3-3.5 parts by weight of sucrose, 0.3-0.5 part by weight of sodium chloride, 0.1-0.2 part by weight of potassium dihydrogen phosphate and 0.07-0.1 part by weight of potassium chloride, controlling the temperature to be 28-30 ℃, culturing until the growth of thalli reaches the highest value, and stopping fermentation to obtain the saccharomycete liquid.
The preparation method of the pediococcus pentosaceus bacterial liquid comprises the following steps of preparing seed liquid by performing slant activation and shaking culture on pediococcus pentosaceus strains; and then, aseptically transferring the prepared seed liquid into a sterilized primary fermentation tank containing 2.0-2.5 parts by weight of yeast extract, 1.6-2.0 parts by weight of peptone and 0.5-0.6 part by weight of glucose, controlling the temperature at 35-37 ℃, culturing until the growth of thalli reaches the maximum value, and stopping fermentation to obtain pediococcus pentosaceus bacterial liquid.
The preparation method of the bacillus subtilis liquid comprises the following steps of preparing a seed liquid from bacillus subtilis strains through slant activation and shaking culture; then, aseptically transferring the prepared seed liquid into a sterilized primary fermentation tank containing 2.0-2.5 parts by weight of starch, 3.0-3.2 parts by weight of peptone, 2.1-2.5 parts by weight of beef extract, 3.5-3.8 parts by weight of glucose and 1.8-2.4 parts by weight of sodium chloride, controlling the temperature at 35-37 ℃, and culturing at the rotating speed of 200rpm until the thallus growth reaches logarithmic phase; finally, the thalli is aseptically transferred into a sterilized secondary fermentation tank containing 2.5-3.0 parts by weight of starch, 3.0-3.2 parts by weight of peptone, 2.5-2.8 parts by weight of beef extract, 3.5-3.8 parts by weight of glucose, 2.0-2.6 parts by weight of sodium chloride and 0.01-0.02 part by weight of manganese sulfate, the temperature is controlled at 35-37 ℃, the cultivation is carried out at the rotating speed of 200rpm until the spore yield reaches 85%, and the tank is stopped to obtain bacillus subtilis liquid;
the preparation method of the novel fermented feed for the water-fed feed is characterized by mainly comprising the following steps of:
the method comprises the following steps: fully and uniformly mixing the prepared bacterial liquid according to 60 parts by weight of lactobacillus bacterial liquid, 60 parts by weight of saccharomycete bacterial liquid, 40 parts by weight of pediococcus pentosaceus bacterial liquid and 25 parts by weight of bacillus subtilis bacterial liquid, and pumping the mixture into a sterilized storage tank for later use;
step two: respectively filling bean pulp, germ meal, wheat bran, rice bran powder and an enzyme preparation into each bin of a full-automatic dosing machine, setting the addition amount, 120 parts by weight of the bean pulp, 275 parts by weight of the germ meal, 197 parts by weight of the wheat bran, 222 parts by weight of the rice bran powder, 1 part by weight of the enzyme preparation and 185 parts by weight of a mixed bacterium solution according to a specified proportion in a program of a master control machine of the full-automatic dosing machine, and after starting up and running, preparing the full-automatic dosing machine according to the set addition amount and the sequence;
step three: after the preparation is finished, the mixture is measured and filled into a PE bag with a breather valve, the temperature is kept, the fermentation is continued for 72 hours, and the fermentation can be finished after the fermentation has the sour and fragrant flavor.
Cultivation test
Blank control group: 1000kg of common feed
Experimental group 1:30KG fermented feed prepared in example 1 +1000KG of normal feed.
Experimental group 2: 30KG of the fermented feed prepared in example 2 +1000KG of a normal feed.
Experimental group 3: 30KG of the fermented feed prepared in example 3 +1000KG of a normal feed.
200 piglets with similar weight and good and same health condition, about 30kg, are selected and averagely divided into 4 groups which are respectively used as an experimental group 1, an experimental group 2, an experimental group 3 and a control group, the comparison tests of the feed intake, the daily gain and the diarrhea rate of the piglets are totally carried out for 30 days, the conventional captive breeding is adopted during the experimental period, the piglets are fed once at 7 am and 5 pm every day, the free feed of all the piglets is ensured, the fasting piglets are weighed at 6 am every day in the feeding process, and the experimental data are recorded. After the test of 30 days, the statistical results are shown in the following table.
As can be seen from the table: the fermented feed produced by the invention has better feeding effect on pigs, can obviously improve the feed intake of the pigs, reduce the diarrhea rate, improve the daily weight gain of the pigs, reduce the feed conversion ratio and bring greater breeding benefit to breeders.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. A novel fermented feed for water-drinking feed is characterized by comprising the following components in parts by weight: 40-80 parts of lactobacillus bacterial liquid, 40-90 parts of saccharomycete bacterial liquid, 20-60 parts of pediococcus pentosaceus bacterial liquid, 15-30 parts of bacillus subtilis bacterial liquid, 150 parts of bean pulp, 200 parts of embryo pulp, 220 parts of wheat bran, 200 parts of rice bran and 250 parts of enzyme preparation and 0.5-3 parts of enzyme preparation.
2. The novel fermented feed for water-fed feed and the preparation process thereof according to claim 1 are characterized by comprising the following components in parts by weight: 50-70 parts of lactobacillus bacterial liquid, 50-80 parts of saccharomycete bacterial liquid, 30-50 parts of pediococcus pentosaceus bacterial liquid, 20-30 parts of bacillus subtilis bacterial liquid, 130 parts of bean pulp 110-containing materials, 300 parts of embryo pulp 250-containing materials, 200 parts of wheat bran 170-containing materials, 230 parts of rice bran powder 210-containing materials and 0.5-2 parts of enzyme preparation.
3. The novel fermented feed for water-fed feed and the preparation process thereof according to claim 1 are characterized by comprising the following components in parts by weight: 60 parts of lactobacillus liquid, 60 parts of saccharomycete liquid, 40 parts of pediococcus pentosaceus liquid, 25 parts of bacillus subtilis liquid, 120 parts of bean pulp, 275 parts of germ pulp, 197 parts of wheat bran, 222 parts of rice bran powder and 1 part of enzyme preparation.
4. The novel fermented feed for water-fed feeds and the preparation process thereof according to claim 1, wherein the preparation method of the lactobacillus bacterial liquid comprises the following steps of preparing a seed liquid from lactobacillus strains through slant activation and shaking culture; and then, aseptically transferring the prepared seed liquid into a sterilized primary fermentation tank containing 1.0-1.5 parts by weight of yeast extract, 2.6-3.0 parts by weight of peptone and 0.42-0.50 part by weight of glucose, controlling the temperature at 35-37 ℃, culturing until the growth of the bacteria reaches the highest value, and stopping fermentation to obtain the lactobacillus liquid.
5. The novel fermented feed for water-fed feeding and the preparation process thereof according to claim 1, wherein the preparation method of the yeast liquid comprises the following steps of preparing a seed liquid by slant activation and shaking culture of yeast strains; and then, aseptically transferring the prepared seed solution into a sterilized primary fermentation tank containing 3-3.5 parts by weight of sucrose, 0.3-0.5 part by weight of sodium chloride, 0.1-0.2 part by weight of potassium dihydrogen phosphate and 0.07-0.1 part by weight of potassium chloride, controlling the temperature to be 28-30 ℃, culturing until the growth of thalli reaches the highest value, and stopping fermentation to obtain the saccharomycete liquid.
6. The novel fermented feed for water-fed feeding and the preparation process thereof according to claim 1, wherein the preparation method of the pediococcus pentosaceus bacterial solution comprises the following steps of preparing a seed solution by activated pediococcus pentosaceus strain through slant culture and shaking table culture; and then, aseptically transferring the prepared seed liquid into a sterilized primary fermentation tank containing 2.0-2.5 parts by weight of yeast extract, 1.6-2.0 parts by weight of peptone and 0.5-0.6 part by weight of glucose, controlling the temperature at 35-37 ℃, culturing until the growth of thalli reaches the maximum value, and stopping fermentation to obtain pediococcus pentosaceus bacterial liquid.
7. The novel fermented feed and the preparation process thereof according to claim 1, wherein the preparation method of the bacillus subtilis liquid comprises the following steps of preparing the bacillus subtilis strain into a seed liquid through slant activation and shaking culture; then, aseptically transferring the prepared seed liquid into a sterilized primary fermentation tank containing 2.0-2.5 parts by weight of starch, 3.0-3.2 parts by weight of peptone, 2.1-2.5 parts by weight of beef extract, 3.5-3.8 parts by weight of glucose and 1.8-2.4 parts by weight of sodium chloride, controlling the temperature at 35-37 ℃, and culturing at the rotating speed of 200rpm until the thallus growth reaches logarithmic phase; and finally, aseptically transferring the thalli into a sterilized secondary fermentation tank containing 2.5-3.0 parts by weight of starch, 3.0-3.2 parts by weight of peptone, 2.5-2.8 parts by weight of beef extract, 3.5-3.8 parts by weight of glucose, 2.0-2.6 parts by weight of sodium chloride and 0.01-0.02 part by weight of manganese sulfate, controlling the temperature at 35-37 ℃, and stopping the tank when the rotating speed is 200rpm for culture until the spore yield reaches 85%, thereby obtaining the bacillus subtilis liquid.
8. A process for the preparation of a novel fermented feed for water-fed feeding according to any of claims 1 to 7, essentially comprising the steps of:
the method comprises the following steps: fully and uniformly mixing the prepared bacterial liquid according to 60 parts by weight of lactobacillus bacterial liquid, 60 parts by weight of saccharomycete bacterial liquid, 40 parts by weight of pediococcus pentosaceus bacterial liquid and 25 parts by weight of bacillus subtilis bacterial liquid, and pumping the mixture into a sterilized storage tank for later use;
step two: respectively filling bean pulp, germ meal, wheat bran, rice bran powder and an enzyme preparation into each bin of a full-automatic dosing machine, setting the addition amount, 120 parts by weight of the bean pulp, 275 parts by weight of the germ meal, 197 parts by weight of the wheat bran, 222 parts by weight of the rice bran powder, 1 part by weight of the enzyme preparation and 185 parts by weight of a mixed bacterium solution according to a specified proportion in a program of a master control machine of the full-automatic dosing machine, and after starting up and running, preparing the full-automatic dosing machine according to the set addition amount and the sequence;
step three: after the preparation is finished, the mixture is measured and filled into a PE bag with a breather valve, the temperature is kept, the fermentation is continued for 72 hours, and the fermentation can be finished after the fermentation has the sour and fragrant flavor.
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| WO2023030850A1 (en) * | 2021-08-31 | 2023-03-09 | Schjoelin Evaggelos | A composition comprising pediococcus pentosaceus for use in treatment and/or prevention of food and/or alcohol poisoning |
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