CN117581943A - Fermented product of pepper and pepper processing waste and application thereof - Google Patents
Fermented product of pepper and pepper processing waste and application thereof Download PDFInfo
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- CN117581943A CN117581943A CN202311544404.2A CN202311544404A CN117581943A CN 117581943 A CN117581943 A CN 117581943A CN 202311544404 A CN202311544404 A CN 202311544404A CN 117581943 A CN117581943 A CN 117581943A
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- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 143
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 143
- 239000002699 waste material Substances 0.000 title claims abstract description 46
- 238000012545 processing Methods 0.000 title claims abstract description 43
- 238000000855 fermentation Methods 0.000 claims abstract description 98
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- 241001465754 Metazoa Species 0.000 claims abstract description 16
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- 230000000694 effects Effects 0.000 claims description 15
- 238000010563 solid-state fermentation Methods 0.000 claims description 10
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- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 4
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- 238000012360 testing method Methods 0.000 description 6
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- 210000002969 egg yolk Anatomy 0.000 description 5
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- 238000004519 manufacturing process Methods 0.000 description 5
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- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
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- 235000019750 Crude protein Nutrition 0.000 description 3
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- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
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- 231100000678 Mycotoxin Toxicity 0.000 description 2
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- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 235000021052 average daily weight gain Nutrition 0.000 description 2
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- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
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- 239000002054 inoculum Substances 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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- 239000002344 surface layer Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 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
-
- 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
- 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
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
- A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
-
- 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)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Physiology (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
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- Sustainable Development (AREA)
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Abstract
The invention belongs to the technical field of microbial fermentation, and particularly relates to a fermented product of pepper and pepper processing waste and application thereof; adding Aspergillus oryzae SLY-M-15 fermented product into fermentation medium containing folium Zanthoxyli, semen Zanthoxyli dreg, folium Capsici and semen Capsici dreg, performing aerobic fermentation to obtain mixed fermented product, adding lactobacillus casei and Streptococcus thermophilus into the mixed fermented product, and performing anaerobic fermentation; the provided fermented product of pepper and pepper processing waste contains rich nutrients, the content of pepper amide in pepper seed meal and pepper leaves is reduced, and the fermented product is applied to animal feed, so that the productivity of broiler chickens and the egg laying performance of laying hens can be improved.
Description
Technical Field
The invention belongs to the technical field of microbial fermentation, and particularly relates to a fermented product of pepper and pepper processing waste and application thereof.
Background
At present, when the pepper is processed to obtain the pepper oil, a large amount of pepper seed meal is generated along with the pepper oil, and the pepper seed meal is a main processing byproduct generated after the pepper pigment or the pepper seed oil is extracted. For the generated pepper seed meal and pepper seed meal, if the pepper seed meal and pepper seed meal are directly discarded as waste, resource waste is caused.
At present, the application of adding the pricklyash seed meal into the feed to improve the nutritional value of the feed exists, and the method of directly utilizing microorganism fermentation to ferment the pricklyash seed meal can not solve the problem of poor palatability caused by the existence of pricklyash amide substances, thereby influencing the feed intake of animals. How to fully develop the nutritional ingredients in the pepper and pepper processing waste, and improve the nutritional value of the feed, and further optimizing the fermentation method is needed.
Disclosure of Invention
The invention provides a fermented product of pepper and pepper processing waste and application thereof.
The technical scheme of the invention is as follows:
the invention provides a fermentation product of pepper and pepper processing waste, which is prepared by adding aspergillus oryzae SLY-M-15 fermentation product into a fermentation medium containing pepper leaves, pepper seed meal, pepper leaves and pepper seed meal, performing aerobic fermentation to obtain a mixed fermentation product, adding lactobacillus caseii and streptococcus thermophilus into the mixed fermentation product, and performing anaerobic fermentation;
the preservation number of the aspergillus oryzae SLY-M-15 is CGMCC NO.40471.
In the aspergillus oryzae SLY-M-15 ferment, the activity of neutral protease is more than 2500U/g, the activity of alkaline protease is more than 1800U/g, the activity of xylanase is more than 500U/g, and the activity of cellulase is more than 60U/g; the addition amount of the Aspergillus oryzae SLY-M-15 fermentation product is 8% -10% of that of the fermentation medium.
The weight percentages of the pepper leaves, the pepper seed meal, the pepper leaves and the pepper seed meal in the fermentation medium are 8-10%, 10-15%, 8-10% and 10-15%, respectively.
The viable count of the lactobacillus casei is more than 1 multiplied by 10 8 CFU/g, the viable count of the streptococcus thermophilus is more than 1 multiplied by 10 8 CFU/g。
The aerobic fermentation is carried out at the temperature of 28-32 ℃ for 32-40 hours; the anaerobic fermentation is carried out at 30-37 ℃ for 40-48h.
The Aspergillus oryzae SLY-M-15 ferment is prepared by inoculating the Aspergillus oryzae SLY-M-15 to a bran solid state fermentation medium and fermenting.
The fermentation medium also comprises bran and bean pulp.
The invention also provides application of the fermented product of the pepper and pepper processing waste in animal feed.
The addition amount of the fermented product of the pepper processing waste is 5-7% of the weight of the animal feed.
The application of the fermented product of pepper and pepper processing waste in animal feed for improving the productivity of broiler chickens and the egg laying performance of laying hens.
Advantageous effects
The invention successfully prepares the fermented product of the pepper and chilli processing waste by aerobic fermentation and anaerobic fermentation by using the pepper and chilli processing waste, wherein the crude protein content is more than 30%, the small peptide content is more than 10%, and the pepper amide content is less than 2%;
the fermented product of pepper and pepper processing waste provided by the invention not only contains rich nutrients, but also reduces the content of pepper amide in pepper seed meal and pepper leaves, and the presence of capsaicin in pepper processing waste can also play roles in resisting bacteria, diminishing inflammation and improving immunity;
according to the invention, the fermented product of pepper and pepper processing waste is applied to the broiler feed, so that the feed intake of broiler chickens is improved, the feed weight ratio is reduced, and the productivity of broiler chickens is improved; the feed is applied to the feed for the laying hens, and improves the laying rate and the egg quality of the laying hens, thereby improving the egg laying performance of the laying hens.
Information on preservation of strains
Strain name: aspergillus oryzae strain SLY-M-15
Classification naming: aspergillus oryzae Aspergillus oryzae
Preservation number: CGMCC No.40471
Preservation time: 2023, 01, 06
Preservation address: china general microbiological culture Collection center (Beijing city, kogyo district, north Chen Xi Lu 1, 3)
Detailed Description
The following examples are intended to illustrate the invention, but not to limit it further.
The invention provides a fermentation product of pepper and pepper processing waste, which is prepared by adding aspergillus oryzae SLY-M-15 fermentation product into a fermentation medium containing pepper leaves, pepper seed meal, pepper leaves and pepper seed meal, performing aerobic fermentation to obtain a mixed fermentation product, adding lactobacillus caseii and streptococcus thermophilus into the mixed fermentation product, and performing anaerobic fermentation.
The invention firstly utilizes aspergillus oryzae SLY-M-15 ferment to carry out aerobic fermentation, and then adds mixed lactobacillus strain to carry out anaerobic fermentation, thereby fully utilizing the nutrient substances in pepper and pepper processing waste, reducing the content of pepper seed meal and pepper amide in pepper leaves, and improving palatability.
The collection number of the Aspergillus oryzae SLY-M-15 ferment is CGMCC NO.40471.
The aspergillus oryzae SLY-M-15 is obtained through aspergillus oryzae strain collection, preliminary screening, secondary screening and identification. The method comprises the following steps:
aspergillus oryzae strain collection and preliminary screening
Sampling from the mildew surface layer of the distiller's grains stacked in the open air and the high-protein mildew waste mixed plant feed raw material to be treated, drying the samples at a low temperature of 40 ℃, and crushing the samples. The sample suspension was serially diluted to 10 with 0.85% sterile physiological saline -1 、10 -2 、10 -3 、10 -4 And 10 -5 Preparing a sample diluent by concentration; coating 0.2mL of diluent on a casein plate culture medium, culturing for 72 hours at 30 ℃ in a dark place, and observing and recording the mycelium growth and spore production conditions, the speed of forming transparent rings, the size of the transparent rings and the like of colonies in the culturing process; mould colonies with the characteristics of high hypha growth speed, large transparent circle, large spore yield and the like are picked, and 7 strains are selected.
Aspergillus oryzae strain re-screening
Transferring 7 Aspergillus oryzae strains obtained through primary screening into a pure bran substrate solid state fermentation medium of a 1000mL triangular flask for aerobic fermentation, culturing at 30 ℃ for 72 hours, sampling and detecting the mycotoxin content and spore concentration of the fermentation product and the hydrolase activities of protease, mannanase, glucanase and the like, obtaining an Aspergillus oryzae strain fermentation product which has higher hydrolase activities of protease, beta-mannanase, pectinase and the like and hardly generates mycotoxin, obtaining the target Aspergillus oryzae strain, and storing the strain in a slant culture medium.
Identification of Aspergillus oryzae Strain SLY-M-15
Transferring the re-screened target aspergillus oryzae strain into a CYA culture medium, culturing for 7 days at 25 ℃, observing colony morphology, carrying out 18S rDNA sequence homology analysis on the strain, and determining and naming the strain as aspergillus oryzae strain SLY-M-15.
Preferably, the Aspergillus oryzae SLY-M-15 ferment is prepared by inoculating Aspergillus oryzae SLY-M-15 into bran solid state fermentation medium and fermenting. Specifically, completely dried bran and water are mixed into a bran fermentation culture medium with the water content of 48% -50%, and the culture is carried out for 20-30 min based on 115-125 ℃ for later use; inoculating 20-30 hundred million/g Aspergillus oryzae SLY-M-15 strain with inoculum size of 0.5% -0.7% of dry material mass of bran fermentation medium into sterilized cooled bran fermentation medium, mixing, ventilating and culturing the culture medium with strain, controlling environment temperature at 28-32deg.C for 48-52 h, and fermenting to obtain Aspergillus oryzae SLY-M-15 ferment. The obtained Aspergillus oryzae SLY-M-15 fermented product can provide abundant nutrients and enzyme with high activity.
In addition, the fermentation medium also comprises bran and bean pulp to provide a protein source.
In order to ensure the aerobic fermentation effect, in the aspergillus oryzae SLY-M-15 fermentation product, the neutral protease is more than 2500U/g, the alkaline protease is more than 1800U/g, the xylanase is more than 500U/g, the cellulase is more than 60U/g, and the addition amount is 8-10% of the fermentation medium.
The weight percentages of the pepper leaves, the pepper seed meal, the pepper leaves and the pepper seed meal are respectively 8% -10%, 10% -15%, 8% -10% and 10% -15% of the fermentation medium.
Specifically, the aerobic fermentation is carried out at the temperature of 28-32 ℃ for 32-40h.
Further, after aerobic fermentation, mixed lactobacillus is added, the viable count of the lactobacillus casei is more than 1 multiplied by 10 8 CFU/g, the viable count of the streptococcus thermophilus is more than 1 multiplied by 10 8 CFU/g to allow for full anaerobic fermentation.
Specifically, the anaerobic fermentation is carried out at the temperature of 30-37 ℃ for 40-48 hours.
The fermented product of the pepper and pepper processing waste contains crude protein more than 30%, small peptide more than 10% and pepper amide less than 2%.
The fermented product of pepper and pepper processing waste provided by the invention not only contains rich nutrients and reduces the content of pepper amide in pepper seed meal and pepper leaves, but also has the effects of resisting bacteria, diminishing inflammation and improving immunity due to the presence of capsaicin in pepper processing waste.
The invention also provides application of the fermented product of the pepper and pepper processing waste in animal feed, in particular to application in animal feed for improving the production performance of broiler chickens and the egg laying performance of laying hens.
Further, the addition amount of the fermentation product of the pepper and pepper processing waste is 5-7% of the weight of the animal feed.
According to the invention, the fermented product of pepper and pepper processing waste is applied to the broiler feed, so that the feed intake of broiler chickens is improved, the feed weight ratio is reduced, and the productivity of broiler chickens is improved; the feed is applied to the feed for the laying hens, and improves the laying rate and the egg quality of the laying hens, thereby improving the egg laying performance of the laying hens.
In the following examples, in the Aspergillus oryzae SLY-M-15 fermented product, the neutral protease was 2500U/g or more, the alkaline protease was 1800U/g or more, the xylanase was 500U/g or more, and the cellulase was 60U/g or more.
Example 1
(1) Inoculating Aspergillus oryzae SLY-M-15 into bran solid state fermentation medium, and fermenting to obtain Aspergillus oryzae SLY-M-15 ferment.
(2) Adding Aspergillus oryzae SLY-M-15 ferment into folium Zanthoxyli Bungeani: pricklyash seed meal: pepper leaves: pepper seed meal: bran: in a fermentation medium of bean pulp=1:1.5:1:1.5:2:3, carrying out aerobic fermentation for 40h at the temperature of 28 ℃ to obtain a mixed fermentation product; wherein the addition amount of the aspergillus oryzae SLY-M-15 fermentation product is 8% of the fermentation medium.
(3) Adding lactobacillus casei and streptococcus thermophilus into the mixed fermentation product, and performing anaerobic fermentation for 40 hours at 37 ℃; wherein the viable count of the Lactobacillus casei is about 2×10 8 CFU/g, the viable count of the streptococcus thermophilus is about 2 multiplied by 10 8 CFU/g。
Example 2
(1) Inoculating Aspergillus oryzae SLY-M-15 into bran solid state fermentation medium, and fermenting to obtain Aspergillus oryzae SLY-M-15 ferment.
(2) Adding Aspergillus oryzae SLY-M-15 ferment into folium Zanthoxyli Bungeani: pricklyash seed meal: pepper leaves: pepper seed meal: bran: in a fermentation medium of bean pulp=0.8:1.5:0.8:1.5:2.2:3.2, carrying out aerobic fermentation for 36h at the temperature of 30 ℃ to obtain a mixed fermentation product; wherein the addition amount of the aspergillus oryzae SLY-M-15 fermentation product is 10% of that of a fermentation medium.
(3) Adding lactobacillus casei and streptococcus thermophilus into the mixed fermentation product, and carrying out anaerobic fermentation for 45 hours at the temperature of 35 ℃; wherein the viable count of the Lactobacillus casei is about 2×10 8 CFU/g, the viable count of the streptococcus thermophilus is about 2 multiplied by 10 8 CFU/g。
Example 3
(1) Inoculating Aspergillus oryzae SLY-M-15 into bran solid state fermentation medium, and fermenting to obtain Aspergillus oryzae SLY-M-15 ferment.
(2) Adding Aspergillus oryzae SLY-M-15 ferment into folium Zanthoxyli Bungeani: pricklyash seed meal: pepper leaves: pepper seed meal: bran: in a fermentation medium of bean pulp=0.8:1:0.8:1:3.2:3.2, carrying out aerobic fermentation for 34h at the temperature of 30 ℃ to obtain a mixed fermentation product; wherein the addition amount of the aspergillus oryzae SLY-M-15 fermentation product is 10% of that of a fermentation medium.
(3) Adding lactobacillus casei and streptococcus thermophilus into the mixed fermentation product, and performing anaerobic fermentation for 43 hours at the temperature of 33 ℃; wherein the viable count of the Lactobacillus casei is about 1×10 8 CFU/g, the viable count of the streptococcus thermophilus is about 1 multiplied by 10 8 CFU/g。
Example 4
(1) Inoculating Aspergillus oryzae SLY-M-15 into bran solid state fermentation medium, and fermenting to obtain Aspergillus oryzae SLY-M-15 ferment.
(2) Adding Aspergillus oryzae SLY-M-15 ferment into folium Zanthoxyli Bungeani: pricklyash seed meal: pepper leaves: pepper seed meal: bran: in a fermentation medium of bean pulp=0.8:1.5:1:1.5:2:3.2, carrying out aerobic fermentation for 32h at the temperature of 32 ℃ to obtain a mixed fermentation product; wherein the addition amount of the aspergillus oryzae SLY-M-15 fermentation product is 8% of the fermentation medium.
(3) Adding lactobacillus casei and streptococcus thermophilus into the mixed fermentation product, and performing anaerobic fermentation for 48 hours at the temperature of 30 ℃; wherein the viable count of the Lactobacillus casei is about 1×10 8 CFU/g, the viable count of the streptococcus thermophilus is about 1 multiplied by 10 8 CFU/g。
Comparative example 1
In step (1), the aspergillus oryzae CGMCC 3.4383 is adopted to inoculate the bran solid-state fermentation medium and the aspergillus oryzae ferment is obtained through fermentation compared with the embodiment 1. The other operations were the same as in example 1, and the same strains and the same strain addition amounts as in example 1 were added, and the same processes and fermentation conditions as in example 1 were employed.
Comparative example 2
In contrast to example 1, in step (3), lactobacillus casei and streptococcus thermophilus were not added to the mixed fermentation broth and anaerobic fermentation was not performed. The other steps were the same as in example 1, and the same process and fermentation conditions as in example 1 were employed by adding the same fermented product as in example 1.
Comparative example 3
In step (1), as compared with example 1, bacillus subtilis is inoculated into a bran solid state fermentation medium, and a bacillus subtilis ferment is obtained through fermentation. The other operations were the same as in example 1, and the same fermentation product, strain and strain added amount as in example 1 were added, and the same process and fermentation conditions as in example 1 were employed.
Comparative example 4
In step (3), lactobacillus acidophilus was added to the mixed fermentation broth for anaerobic fermentation, as compared to example 1. The other operations were the same as in example 1, and the same fermentation product, strain and strain added amount as in example 1 were added, and the same process and fermentation conditions as in example 1 were employed.
Comparative example 5
In step (3), only lactobacillus casei was added to the mixed fermentation product for anaerobic fermentation as compared with example 1. The other operations were the same as in example 1, and the same fermentation product, strain and strain added amount as in example 1 were added, and the same process and fermentation conditions as in example 1 were employed.
Comparative example 6
In step (3), as compared with example 1, anaerobic fermentation was performed by adding only Streptococcus thermophilus to the mixed fermentation product. The other operations were the same as in example 1, and the same fermentation product, strain and strain added amount as in example 1 were added, and the same process and fermentation conditions as in example 1 were employed.
The crude proteins, small peptides, crude fats, crude fibers and pepper amides in the fermented products of the pepper processed waste of examples 1-4 and comparative examples 1-6 were tested, and the test methods and results are shown in tables 1 and 2, respectively, table 1 test indexes and test methods
TABLE 2 detection results
Animal test
(1) Influence on the productivity of broiler chickens
The experiment selects 1650 healthy Evelin chickens with similar weight at 1 day of age, randomly divided into 11 treatment groups of 150 chickens each, 5 replicates of 30 chickens each. The test period is 42 days, and the test 1 group is fed with basic ration as a control group; in experiments 2-11, 5% of the fermented products of the pepper and the pepper processing waste in examples 1-4 and comparative examples 1-6 are respectively added to replace soybean meal in basic ration, and the influence of the fermented products of the pepper and the pepper processing waste on the production performance of broilers is evaluated through average daily feed intake, average daily gain and feed weight ratio. The animal feed composition of the broiler chickens and the experimental results are shown in tables 3 and 4 respectively.
Table 3 animal feed composition of broiler chickens
Table 4 effect on broiler productivity
Compared with a basic ration group, the average daily feed intake and the average daily weight gain of the embodiment group and the comparison group are improved to a certain extent, and besides the average daily feed intake of the comparison example 4 is slightly higher, the average daily feed intake and the average daily weight gain of the embodiment group are higher than those of the comparison group; in terms of the ratio of the materials to the weight, the examples were lower than the base ration group and the comparative examples (except comparative example 4). The data show that the fermented product of pepper and pepper processing waste is added into the feed, so that the problem of poor palatability of pepper leaves and pepper seed meal is solved, the pepper leaves and pepper seed meal are comprehensively utilized, the feed intake of broilers is improved, the feed-to-weight ratio is reduced, and the production performance of broilers is remarkably improved.
(2) Influence on the egg laying performance of the laying hen
The experiment selects 1650 sea-sky-brown laying hens which are good in 70-week-old and have the laying rate close to that of healthy eggs, and the sea-sky-brown laying hens are randomly divided into 11 treatment groups, 150 chickens in each treatment group and 5 repeats, and 30 chickens in each repeat. The test period is 42 days, and the test 1 group is fed with basic ration as a control group; experiments 2 to 11 are respectively added with 7 percent of fermentation products of pepper processing waste of examples 1 to 4 and comparative examples 1 to 6, and the influence of the fermentation products of pepper processing waste and pepper processing waste on the production performance of broiler chickens is evaluated through the laying rate, the egg weight, the egg breaking rate and the yolk color. The composition of the animal feed for the layers and the experimental results are shown in tables 5 and 6 respectively.
Table 5 animal feed composition for layer
TABLE 6 influence on egg laying performance of laying hens
The egg yield, hash units, yolk color (except comparative example 1) and yolk ratio of the example group and the comparative example group are improved to some extent, except for the average egg weight, compared with the basal ration group, wherein the egg yield of the example group is higher than that of the comparative example group; the example group is superior to comparative examples 2, 4 in terms of average egg weight; the Hash units of the example groups are higher than those of the comparative example groups except for the comparative example groups 2 and 6; the yolk color of the example group was better than that of the comparative example group except for comparative example group 2; the yolk ratio was higher in the examples than in the comparative examples except for the comparative examples 1 and 4. The data show that the fermented product of pepper and pepper processing waste is added into the feed, so that the problem of poor palatability of pepper leaves and pepper seed meal is solved, the pepper leaves and pepper seed meal are comprehensively utilized, the laying rate and egg quality of the laying hen are improved, and the egg laying performance of the laying hen is remarkably improved.
Claims (10)
1. A fermentation product of pepper and pepper processing waste is characterized in that aspergillus oryzae SLY-M-15 fermentation product is added into a fermentation medium containing pepper leaves, pepper seed meal, pepper leaves and pepper seed meal, and is subjected to aerobic fermentation to obtain a mixed fermentation product, lactobacillus caseii and streptococcus thermophilus are added into the mixed fermentation product, and the mixed fermentation product is subjected to anaerobic fermentation to obtain the pepper and pepper processing waste;
the preservation number of the aspergillus oryzae SLY-M-15 is CGMCC NO.40471.
2. The fermented product of pepper and pepper processing waste as claimed in claim 1, characterized in that in the aspergillus oryzae sle-M-15 fermented product, the neutral protease activity is above 2500U/g, the alkaline protease activity is above 1800U/g, the xylanase activity is above 500U/g, and the cellulase activity is above 60U/g; the addition amount of the Aspergillus oryzae SLY-M-15 fermentation product is 8% -10% of that of the fermentation medium.
3. The fermented product of pepper and pepper processing waste as claimed in claim 1, characterized in that the pepper leaves, pepper seed meal, pepper leaves and pepper seed meal account for 8% -10%, 10% -15%, 8% -10% and 10% -15% of the weight of the fermentation medium, respectively.
4. The fermented product of pepper and pepper processing waste as claimed in claim 1, characterized in that the viable count of lactobacillus casei is more than 1 x 10 8 CFU/g, the viable count of the streptococcus thermophilus is more than 1 multiplied by 10 8 CFU/g。
5. The fermented product of pepper and pepper processing waste as claimed in claim 1, characterized in that the aerobic fermentation is performed at 28-32 ℃ for 32-40 hours; the anaerobic fermentation is carried out at 30-37 ℃ for 40-48h.
6. The fermented product of pepper and pepper processing waste as claimed in claim 1, characterized in that said aspergillus oryzae sle-M-15 fermented product is obtained by inoculating aspergillus oryzae sle-M-15 into a bran solid state fermentation medium and fermenting.
7. The fermented product of pepper, pepper processing waste as claimed in claim 1, characterized in that said fermentation medium further comprises bran, bean pulp.
8. Use of a fermentation of pepper, pepper processing waste as claimed in any one of the claims 1-8 in animal feed.
9. The use according to claim 8, wherein the amount of the fermentation product of pepper and pepper processing waste is 5% -7% by weight of the animal feed.
10. The use according to claim 9, characterized in that the fermentation of pepper and pepper processing waste is used in animal feed for improving productivity of broiler chickens and egg laying performance of layer chickens.
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