CN115812070B - Preparation method of oncorhynchus mykiss fermentation liquor - Google Patents
Preparation method of oncorhynchus mykiss fermentation liquor Download PDFInfo
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- CN115812070B CN115812070B CN202280001920.8A CN202280001920A CN115812070B CN 115812070 B CN115812070 B CN 115812070B CN 202280001920 A CN202280001920 A CN 202280001920A CN 115812070 B CN115812070 B CN 115812070B
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- 241000277275 Oncorhynchus mykiss Species 0.000 title claims abstract description 85
- 238000000855 fermentation Methods 0.000 title claims abstract description 80
- 230000004151 fermentation Effects 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000000284 extract Substances 0.000 claims abstract description 25
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 20
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims description 20
- 244000063299 Bacillus subtilis Species 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 15
- 230000005070 ripening Effects 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 244000005700 microbiome Species 0.000 claims description 14
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 13
- 235000013379 molasses Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 230000000243 photosynthetic effect Effects 0.000 claims description 10
- 238000000926 separation method Methods 0.000 claims description 9
- 241000191025 Rhodobacter Species 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 abstract description 9
- 239000003337 fertilizer Substances 0.000 abstract description 5
- 238000004904 shortening Methods 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 description 20
- 241000251468 Actinopterygii Species 0.000 description 10
- 230000000694 effects Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 241000277331 Salmonidae Species 0.000 description 5
- 241000191043 Rhodobacter sphaeroides Species 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000000751 protein extraction Methods 0.000 description 4
- 230000035939 shock Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000019733 Fish meal Nutrition 0.000 description 3
- 238000011109 contamination Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000004467 fishmeal Substances 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 239000002361 compost Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241000711573 Coronaviridae Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 239000013028 medium composition Substances 0.000 description 1
- 239000006872 mrs medium Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05F—ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE
- C05F1/00—Fertilisers made from animal corpses, or parts thereof
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- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05F—ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE
- C05F17/00—Preparation of fertilisers characterised by biological or biochemical treatment steps, e.g. composting or fermentation
- C05F17/20—Preparation of fertilisers characterised by biological or biochemical treatment steps, e.g. composting or fermentation using specific microorganisms or substances, e.g. enzymes, for activating or stimulating the treatment
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- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/10—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture
- Y02A40/20—Fertilizers of biological origin, e.g. guano or fertilizers made from animal corpses
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- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
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- 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
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/40—Bio-organic fraction processing; Production of fertilisers from the organic fraction of waste or refuse
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Abstract
The present invention relates to a oncorhynchus mykiss fermentation broth prepared by fermenting oncorhynchus mykiss and a preparation method thereof, which can prepare an environment-friendly liquid fertilizer that can effectively extract total sugar and protein from oncorhynchus mykiss, separate only the extract and ferment and ripen under specific conditions, thereby effectively shortening the fermentation time and minimizing malodor and pollution that may occur in fermentation devices.
Description
Technical Field
The present invention relates to a method for producing a fermentation broth using oncorhynchus mykiss, and relates to a method for efficiently extracting total sugar and protein from oncorhynchus mykiss, fermenting and aging the same in a short period of time, and using oncorhynchus mykiss which die or lose use value in an environment-friendly manner.
Background
After the end of the oncorhynchus mykiss sacrificial dictionary, hua Chuan, which is a winter representative sacrificial dictionary in korea, death or loss of utility occurs, but recently, more oncorhynchus mykiss to be discarded than ever have appeared due to the influence of new coronaviruses, and thus, handling thereof has been difficult.
Oncorhynchus mykiss (Onchorthynchus masou masou) is a fish of the salmonidae family, and various cooking methods are being developed in an effort to convert it into edible fish, it is difficult to draw out the unique meat quality and taste of oncorhynchus mykiss by a general oncorhynchus mykiss cooking method, and it is actually difficult to eat it as a popular fish due to limited people seeking oncorhynchus mykiss.
On the other hand, oncorhynchus mykiss is rich in protein and low in fat content, and contains essential amino acids and essential fatty acids, as compared with other fish species, thereby contributing to various physiological functions, and is rich in various vitamins.
In the present invention, a fermentation broth is prepared using oncorhynchus mykiss discarded after the end of the ceremony, so that a large amount of oncorhynchus mykiss which is difficult to handle is used in an environmentally friendly manner, and according to the method of the present invention, about 60 to 80 tons of crop nutrition can be prepared using 20 tons of oncorhynchus mykiss, thereby judging that it can be used as a fertilizer capable of reducing the cost of purchasing the crop nutrition by farmers.
Disclosure of Invention
Technical problem
The present invention provides a method for fermenting and ripening an extract obtained by adding water to oncorhynchus mykiss and heating the same in a short period of time, which shortens the fermentation and ripening period, which has been long from several months to a maximum of about 2 years, to about 10 days, and effectively solves the problems of malodor, contamination of fermentation strains, etc. occurring during the fermentation and ripening period. Further, the present invention has an object to provide a oncorhynchus mykiss fermentation broth and a method for producing the same, which can cultivate ecological agriculture of farmers and save the purchase cost of crop nutrients by producing an environment-friendly liquid fertilizer that effectively extracts total sugar and protein from dead or lost oncorhynchus mykiss after the oncorhynchus mykiss dictionary, which is Hua Chuan of the oncorhynchus mykiss dictionary represented in winter in korea, is completed.
Technical proposal
The invention provides a preparation method of oncorhynchus mykiss fermentation broth, which is characterized by comprising the following steps: a step (a) of adding water to oncorhynchus mykiss and heating to obtain an extract containing total sugar and protein; step (b), adding molasses to the extract obtained in the step (a) and inoculating bacillus subtilis (Bacillus subtillis) for fermentation; step (c) of curing under normal temperature conditions after the fermentation of the step (b) is completed; and (d) inoculating a photosynthetic microorganism after the ripening.
The preparation method of the oncorhynchus mykiss fermentation broth of the present invention is characterized in that in the step (a), the oncorhynchus mykiss fermentation broth is cooled to 35 to 40 ℃ after being heated and centrifuged to obtain an extract.
The method for preparing the oncorhynchus mykiss fermentation broth of the present invention is characterized in that the fermentation in the step (b) is performed for 5 to 7 days while stirring at a temperature of 38 to 40℃and the stirring is performed 60 to 80 times per minute.
The preparation method of the oncorhynchus mykiss fermentation broth of the present invention is characterized in that the ripening in the step (c) is performed for 3 to 5 days under normal temperature conditions while stirring, and the stirring is performed 10 to 30 times per minute.
The method for producing a oncorhynchus mykiss fermentation broth of the present invention is characterized in that the photosynthetic microorganism in the step (d) may be a microorganism belonging to the genus Rhodobacter (Rhodobacter).
ADVANTAGEOUS EFFECTS OF INVENTION
When the fermentation broth is produced, there is a problem in that malodor may be transmitted to consumers when the fermentation broth is sprayed on agricultural products, but in the present invention, when the fermentation broth is prepared, the fermented fishy smell is not generated in the agricultural products even if the fermentation broth is finally sprayed through a heating step.
In addition, the fermentation liquor is prepared by greatly shortening the existing fermentation and ripening period which is longer from a few months to about 2 years at maximum to about 10 days, so that the problems of malodor, fermentation strain pollution and the like generated when the fermentation liquor is prepared are solved, and when the fermentation liquor is prepared by a natural fermentation mode, the generated waste can be used as fish meal, so that the additional value is great.
In summary, the present invention has the effect of adding water to a crushed oncorhynchus mykiss and heating the same to effectively extract total sugar and protein, and when the extract is fermented and matured in a short period of time to produce a oncorhynchus mykiss fermentation broth which does not give off a fishy smell of the fermentation, thereby effectively solving the problems of malodor, contamination of fermentation strains, etc. caused by the long period of fermentation and maturing in the past, and using oncorhynchus mykiss which is a typical Hua Chuan of a ceremony in korea in an environment-friendly manner after the end of the oncorhynchus mykiss' ceremony, and cultivating the oncorhynchus mykiss which is a peasant, and saving the cost of purchasing a crop nutrient.
Drawings
Fig. 1 is a graph showing the change in the extraction amount of total sugar based on the extraction time in step (a) of the present invention.
Fig. 2 is a graph showing the change in the extraction amount of protein based on the extraction time in step (a) of the present invention.
Fig. 3 is a photograph of a oncorhynchus mykiss fish prepared for the experiment.
Fig. 4 is a photograph of a oncorhynchus mykiss residue and separated extract.
Detailed Description
The oncorhynchus mykiss (Onchorthynchus masou masou) is a freshwater fish which is a cold water fish of salmonidae, and is a korean native species freshwater fish. The oncorhynchus mykiss is served as a land-sealed type of trout, has a shape similar to that of trout and is about half as long as the trout, and the oncorhynchus mykiss can live in the uppermost stream of a river with water temperature of no more than 20 ℃ throughout the year and rich dissolved oxygen.
On the other hand, the oncorhynchus mykiss ceremony of korea Hua Chuan is the best ceremony in winter beginning in 2003, and may be called a representative ceremony of korea. The above-mentioned oncorhynchus mykiss sacrificial dictionary is the biggest Korean sacrificial dictionary that attracts many people each year and foreign visitors, and after the oncorhynchus mykiss sacrificial dictionary is finished, there is no proper method for handling a large amount of oncorhynchus mykiss that die or lose use value, so that there is a need to develop a method for effectively handling oncorhynchus mykiss.
The oncorhynchus mykiss of the present invention is protein-rich and low in fat content compared to other fish species, and contains 20.3g protein and 3.3g fat per 100g edible part according to the national academy of aquatic products. The present invention can have an effect in that a oncorhynchus mykiss broth is prepared using oncorhynchus mykiss having the above-mentioned characteristics, whereby oncorhynchus mykiss that die or lose use value is used in an environment-friendly manner after the oncorhynchus mykiss that is Hua Chuan of the winter representation of the ceremony in korea, and ecological agriculture of farmhouses is cultivated and crop nutrient purchasing costs are saved.
In addition, the present invention has the effect that the heating process is performed after the oncorhynchus mykiss is crushed, so that when the liquid fertilizer is prepared, the existing long fermentation and ripening time can be reduced, the problems of malodor, secondary pollution, etc. occurring during the period can be effectively solved, and finally the quality of the fermentation broth can be improved. Sterilization is generally performed when heating, and when according to the present invention, there may be an effect of being able to shorten the fermentation and ripening period in addition to the sterilization effect.
The invention provides a preparation method of oncorhynchus mykiss fermentation broth, which is characterized by comprising the following steps of: a step (a) of adding water to oncorhynchus mykiss and heating to obtain an extract containing total sugar and protein; a step (b) of adding molasses to the extract obtained in the step (a) and inoculating bacillus subtilis for fermentation; step (c) of curing under normal temperature conditions after the fermentation of the step (b) is completed; and (d) inoculating a photosynthetic microorganism after the ripening.
The preparation method of the oncorhynchus mykiss fermentation broth is specifically described in the following steps.
Step (a): total sugar and protein extraction from Oncorhynchus mykiss
The step is a process of adding water to oncorhynchus mykiss and heating to obtain an extract containing total sugar and protein. Preferably, water is added to the oncorhynchus mykiss, and the oncorhynchus mykiss is heated at a temperature of 100 to 120℃for 90 to 120 minutes to extract total sugar and protein from the oncorhynchus mykiss.
If the oncorhynchus mykiss is not heated as in the present invention but is used as it is, the period of fermentation of the oncorhynchus mykiss is at least 3 months to 2 years, and there is a possibility that problems such as malodor and contamination of fermentation strains may occur during the period. However, in the present invention, the heating step is used, so that the fermentation and ripening period can be shortened to less than half a month, and the fishy smell can be almost completely removed from the finished product. When the fermentation liquid is produced, there is a problem in the natural fermentation method that malodor may be transmitted to consumers when the malodor of the fermentation liquid is sprayed to agricultural products, but in the heating method of the present invention, the factor of the fishy smell is removed from the production step, and thus the agricultural products where the fishy smell does not occur are fermented. Further, the post-heating extraction method of the present invention is always produced in a prescribed amount and for a prescribed time, and therefore, the product is always uniform, and when a problem occurs, it is easy to grasp in which step the problem occurs.
On the other hand, the oncorhynchus mykiss is rich in protein and has a low fat content as compared with other fish, and thus, is preferably heated at a temperature of 100 to 120℃for 90 to 120 minutes. In the present invention, it is preferable that the oncorhynchus mykiss be added in an amount of 30 to 40 parts by weight per 100 parts by weight of water.
Total sugar (total carbohydrate) is a generic term for digestible carbohydrates such as starch and sugar contained in crops, and can be effectively extracted from Oncorhynchus mykiss by the above heating. In this case, it is preferable that the above-mentioned oncorhynchus mykiss fish is pulverized oncorhynchus mykiss fish, and the above-mentioned heating is performed at a temperature of 100℃for 100 minutes to increase the yield of fermentation.
On the other hand, the present invention preferably further includes a process of cooling to 35 to 40 ℃ and performing centrifugal separation after heating. More preferably, cooling to 38 ℃ and performing centrifugal separation, water is also added to the extract obtained by the centrifugal separation in the weight of the separated oncorhynchus mykiss residue.
In this step, since water-soluble and water-insoluble substances are separated by centrifugal separation, the water-insoluble substances can be directly dried to be used as fish meal or can be used as raw materials for compost or animal feed, so that the added value thereof is enormous. After the extraction liquid is obtained by centrifugal separation, the residue may be about 20 to 30% by weight of the oncorhynchus mykiss, and the water content of the residue may be removed to the maximum extent and then dried to be used as a fish meal compost. However, the natural fermentation method is generally not effective for the use of such water-insoluble substances, but is discarded, and thus its use is very limited.
On the other hand, in this step, any separation method may be used as long as it is a method known in the art to which the present invention belongs, in addition to the centrifugal separation.
If the next step (b) is performed using the extract obtained through the above-described cooling process, the fermentation time can be greatly reduced.
Step (b): fermentation by adding molasses and Bacillus subtilis (Bacillus subtillis)
The step is a fermentation process in which molasses is added to the extract obtained in the step (a) and bacillus subtilis is inoculated.
In this step, the above-mentioned honey is preferably added in an amount of 11 to 15% (v/v) based on the total amount of the extract (preferably, 50 to 95brix is used). The oncorhynchus mykiss is rich in protein and less fat than other fish, and thus, molasses is added as a carbon source in an amount of about 11 to 15% (v/v), which is advantageous for an appropriate medium composition for optimally inducing fermentation of bacillus subtilis. If a small amount of molasses is added, the nutrient source (carbon source) for liquid fermentation becomes small, and when the fermentation is completed, a considerable amount of organic matter remains. More preferably, 1400 to 1700 parts by weight of the above extract, 180 to 250 parts by weight of molasses, and 0.27 to 0.33 parts by weight of bacillus are mixed for fermentation, and most preferably 1600 parts by weight of the extract, 220 parts by weight of molasses, and 0.3 parts by weight of bacillus are mixed for fermentation.
On the other hand, the above-mentioned Bacillus subtilis may also be directly fed into normal culture, and preferably, bacillus subtilis subjected to a preculture process is used. The preculture is because the product can be given resistance to pH shock and thermal shock occurring when stored after the completion of the production of the product. The above-mentioned Bacillus subtilis may be used even in a variety of sources, and preferably, bacillus subtilis derived from oncorhynchus mykiss is used.
Preferably, the fermentation in this step is carried out at a temperature of 38 to 40℃for 5 to 7 days with stirring, and the stirring is carried out 60 to 80 times per minute, and 400 to 600L of air is injected per minute based on a 2ton tank. Moreover, it is preferable that the pH is maintained at 5.0 to 6.0, because Bacillus subtilis can decompose organic substances most actively under such conditions. More preferably, if the pH drops below 5.0, a base is added to adjust the pH to 6.0 and fermentation.
Step (c): ripening
This step is a process of aging under normal temperature conditions after the fermentation in the above step (b) is completed. Preferably, the ripening in this step is carried out during stirring at normal temperature for 3 to 5 days, the above stirring being carried out 10 to 30 times per minute. Preferably, the curing is performed while maintaining the pH of 4.0 to 5.0.
Step (d): addition of photosynthetic microorganisms
The step is a process of inoculating the optical microorganism after the ripening in the above step (c). By adding photosynthetic microorganisms in this step, it is possible to prevent expansion due to various gases generated from the fermentation broth after packaging the matured fermentation broth of the present invention, and nitrogen affecting the growth of crops can be fixed when the fermentation broth is used as a fertilizer for crops. In this case, the photosynthetic microorganism may be any photosynthetic microorganism commonly used in the technical field of the present invention, and preferably, a microorganism belonging to the genus rhodobacter is used. More preferably, 0.4 to 0.5 parts by weight of rhodobacter sphaeroides is added to 100 parts by weight of the fermentation broth.
On the other hand, in this step, after inoculation of the photosynthetic microorganisms, molasses may be preferably added, more preferably about 5L of molasses is added per 1000L of the matured fermentation liquid.
Hereinafter, the structure of the present invention will be described more specifically by the following examples. The scope of the present invention is not limited to the following examples, but includes technical ideas equivalent to the scope.
Experimental example 1: confirming the change in total sugar and protein extraction amount based on the extraction time of step (a)
The present experiment confirmed the change in total sugar and protein extraction amount based on the extraction time of step (a) above. The extraction has an influence on the yield of fermentation performed in the next step (b), and eventually on the quality of the fermentation liquid, so that it is necessary to establish optimal extraction conditions.
400Kg of oncorhynchus mykiss is minced, and then 1200kg of water is added thereto and heated to extract. The above extraction was performed under 1 air pressure, and the extraction amount and pH of total sugar and protein were measured in units of 30 minutes as shown in table 1 below.
TABLE 1
| Time (min) | 0 | 30 | 60 | 90 | 120 |
| Total sugar (mg/ml) | 0.022 | 0.042 | 0.049 | 0.054 | 0.060 |
| Protein (mg/ml) | 0.37 | 7.91 | 8.32 | 13.7 | 13.63 |
| pH | 7.15 | 6.72 | 6.75 | 6.88 | 6.63 |
Graphs of the total sugar and protein extraction amount changes for the extraction time based on table 1 are shown in fig. 1 and 2, respectively. According to fig. 1 and 2, the total sugar under 1 air pressure conditions tended to increase in extraction amount when 120 minutes of extraction was performed, and the protein showed maximum extraction amount when 90 minutes of extraction was performed, and the decrease in extraction amount was confirmed in the extraction time above that. In contrast, in the present invention, it was confirmed that the optimal extraction time for efficiently extracting total sugar and protein was 100 minutes.
Example 1: preparing oncorhynchus mykiss fermentation liquor
After the oncorhynchus mykiss was put in a bale at normal temperature, bacillus subtilis, which is a natural strain isolated from oncorhynchus mykiss, was isolated from a PSC medium and then stored in an agar stock (agar stock) to be used as a seed strain. Stock was activated once per L in MRS medium (modified MRS broth), and then subjected to pilot culture in 100L units for preculture. The pilot culture previously provided resistance to pH shock and thermal shock occurring upon storage after the completion of the production of the product. In the pilot culture, the pH of 4.0 to 4.5 was maintained at a temperature of 40℃and cultured.
After that, 400kg of oncorhynchus mykiss as a raw material was crushed, 1200kg of water was added and heated at 100 ℃ for 100 minutes, and total sugar and protein were extracted from oncorhynchus mykiss (fig. 3). Fig. 3 is a photograph of a oncorhynchus mykiss fish prepared for the experiment. Thereafter, the temperature was lowered to 40℃and placed in a screen for centrifugal separation to separate the residual and extract of oncorhynchus mykiss, and water was added to the extract so that the total amount reached 1600L (FIG. 4). Fig. 4 is a photograph of an extract separated from the oncorhynchus mykiss residue. 220L of molasses of 80brix and 0.3kg of Bacillus subtilis from oncorhynchus mykiss were added to the extract obtained through the above-described process and fermentation was performed in a 2ton fermenter. In this case, the fermentation was stirred at 38℃for 7 days with 80 times per minute, and if the pH was lowered to 5.0 or less, alkali was added to adjust the pH to 6.0, and 400L of air was injected per minute. After the fermentation was completed, the above-mentioned fermentation broth was maintained at pH4.5 at normal temperature and stirred 20 times per minute for 4 days and after-matured, and on the fifth day, rhodobacter sphaeroides (Rhodobacter sphaeroides) was put in and packaged to complete the oncorhynchus mykiss fermentation broth. 5L of the above rhodobacter sphaeroides was added per 1000L of the fermentation broth based on 1X 10 9.
Claims (3)
1. A preparation method of a oncorhynchus mykiss fermentation broth is characterized in that,
Comprising the following steps:
Adding water to oncorhynchus mykiss and heating for 90-120 minutes at the temperature of 100-120 ℃, then cooling to 35-40 ℃ and performing centrifugal separation to obtain an extract containing total sugar and protein;
Step (b), adding 11-15% (v/v) molasses to the extract obtained in the step (a) and inoculating bacillus subtilis for fermentation for 5-7 days;
Step (c), after the fermentation of the step (b) is completed, curing for 3-5 days under normal temperature conditions; and
Step (d) of inoculating a photosynthetic microorganism after the ripening,
The photosynthetic microorganism of the step (d) is a microorganism of the genus rhodobacter.
2. The method for preparing a oncorhynchus mykiss fermentation broth according to claim 1, wherein the fermentation of the step (b) is performed at a temperature of 38 to 40 ℃ for 5 to 7 days while stirring, and the stirring is performed 60 to 80 times per minute.
3. The method for preparing a oncorhynchus mykiss fermentation broth according to claim 1, wherein the ripening in the step (c) is performed for 3 to 5 days under normal temperature conditions with stirring, and the stirring is performed 10 to 30 times per minute.
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| CN105060944A (en) * | 2015-08-07 | 2015-11-18 | 浙江海洋学院 | Method for preparing egg white fertilizer by fish soluble |
| CN106748150A (en) * | 2016-12-23 | 2017-05-31 | 浙江海洋大学 | A kind of method of low value ocean fish fermenting and producing amino acid foliage fertilizer |
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