CN101531985B - High-efficiency ferment for fermenting bean pulp and bean pulp fermentation technology using the ferment - Google Patents
High-efficiency ferment for fermenting bean pulp and bean pulp fermentation technology using the ferment Download PDFInfo
- Publication number
- CN101531985B CN101531985B CN200910111504XA CN200910111504A CN101531985B CN 101531985 B CN101531985 B CN 101531985B CN 200910111504X A CN200910111504X A CN 200910111504XA CN 200910111504 A CN200910111504 A CN 200910111504A CN 101531985 B CN101531985 B CN 101531985B
- Authority
- CN
- China
- Prior art keywords
- fermentation
- bean pulp
- beans
- dregs
- ferment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 98
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 98
- 238000000855 fermentation Methods 0.000 title claims abstract description 93
- 230000004151 fermentation Effects 0.000 title claims abstract description 93
- 238000005516 engineering process Methods 0.000 title claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- 241000235646 Cyberlindnera jadinii Species 0.000 claims abstract description 16
- 238000012856 packing Methods 0.000 claims abstract description 16
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 13
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 13
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 10
- 235000005822 corn Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 4
- 235000019764 Soybean Meal Nutrition 0.000 claims description 30
- 239000004455 soybean meal Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 21
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims description 15
- 238000010298 pulverizing process Methods 0.000 claims description 13
- 239000007858 starting material Substances 0.000 claims description 6
- 230000000813 microbial effect Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 2
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 241001465754 Metazoa Species 0.000 abstract description 11
- 238000012545 processing Methods 0.000 abstract description 4
- 241000194108 Bacillus licheniformis Species 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 244000063299 Bacillus subtilis Species 0.000 abstract 1
- 235000014469 Bacillus subtilis Nutrition 0.000 abstract 1
- 244000199866 Lactobacillus casei Species 0.000 abstract 1
- 235000013958 Lactobacillus casei Nutrition 0.000 abstract 1
- 108010064851 Plant Proteins Proteins 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 235000021120 animal protein Nutrition 0.000 abstract 1
- 235000004458 antinutrient Nutrition 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 229940017800 lactobacillus casei Drugs 0.000 abstract 1
- 235000021118 plant-derived protein Nutrition 0.000 abstract 1
- 229940081969 saccharomyces cerevisiae Drugs 0.000 abstract 1
- 238000000034 method Methods 0.000 description 35
- 230000008569 process Effects 0.000 description 33
- 206010016766 flatulence Diseases 0.000 description 25
- 238000001035 drying Methods 0.000 description 10
- 238000001816 cooling Methods 0.000 description 9
- 239000002253 acid Substances 0.000 description 8
- 230000000433 anti-nutritional effect Effects 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 8
- 239000007921 spray Substances 0.000 description 8
- 230000008719 thickening Effects 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 230000000050 nutritive effect Effects 0.000 description 5
- 238000005507 spraying Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 3
- 241000228212 Aspergillus Species 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 102000036639 antigens Human genes 0.000 description 2
- 108091007433 antigens Proteins 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- UZQVYLOFLQICCT-SCSAIBSYSA-N (R)-goitrin Chemical compound C=C[C@@H]1CNC(=S)O1 UZQVYLOFLQICCT-SCSAIBSYSA-N 0.000 description 1
- 108010011619 6-Phytase Proteins 0.000 description 1
- 108010021511 Aspergillus oryzae carboxyl proteinase Proteins 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 244000301850 Cupressus sempervirens Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- UZQVYLOFLQICCT-UHFFFAOYSA-N Goitrin Natural products C=CC1CNC(=S)O1 UZQVYLOFLQICCT-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 101710162629 Trypsin inhibitor Proteins 0.000 description 1
- 229940122618 Trypsin inhibitor Drugs 0.000 description 1
- 235000019728 animal nutrition Nutrition 0.000 description 1
- 239000000427 antigen Substances 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000000536 complexating effect Effects 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 229940085127 phytase Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000001235 sensitizing effect Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000002753 trypsin inhibitor Substances 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- 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
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a high-efficiency ferment for fermenting bean pulp, belonging to the biologic enzymolysis fermentation technical field. The high-efficiency ferment is formed by mixing bacillus subtilis, bacillus licheniformis, lactobacillus acidophilus, lactobacillus casei, saccharomyces cerevisiae and candida utilis. The fermentation technology comprises the following steps: crushing the bean pulp and corn; activating the strains; uniformly mixing the bean pulp and the fermentation liquor using a mixer; packing the mixed bean pulp in fermentation bag; fermenting the packaged bean pulp and processing fermented bean pulp: drying-crushing-detecting-packaging-finished product. The technology is simple and the product quality is stable and the content of the anti-nutrient factor in the bean pulp is eliminated and obviously reduced, therefore the bean pulp is a safe plant protein feeder for infant animal with balanced nutrient, good quality and low price and help for health growth of the infant animal, in replace of animal protein feeder of bone powder, fish powder or the like.
Description
Technical field
The present invention relates to the biological enzymolysis fermentation technical field, particularly a kind of efficient soybean meal leaven and the technology of carrying out the fermentation of beans cypress with this efficient soybean meal leaven.
Background technology
Dregs of beans is the most important vegetable protein of livestock and poultry source, its crude protein content height, and by forming than equilibrated amino acid, but owing to have multiple antinutritional factor in the dregs of beans, mainly contain multiple antinutritional factor (Huisman, Jansman.1990 such as trypsin inhibitor, phytic acid, soybean hemoglutinin, urase, oligose, lipoxidase, soybean antigen albumen (sensitizing factor) and goitrin; Jin Zhengyu builds Tianjin, and 1995; Open the courage peak, Wang Liming, 1999; Wang Chunlin, Chen Xibin, 2000; Zheng Aijuan, Zheng Shuqing, 2002).Because their existence plays restraining effect or becomes stodgy one-tenth to grade with the nutritive substance complexing some digestive ferment in the animal body on the one hand, make the digestibility of dregs of beans and the specific absorption of animal descend; On the other hand intravital some organ of animal is played destruction (Li Sufen, Yang Lijie, 1999), physiology, growth, the health of animal is caused bad influence.Especially in recent years Animal nutrition studies show that, the antigen protein in the dregs of beans has limited growing animal to proteinic effective absorption, has influenced the application of dregs of beans in fodder industry.
The elimination of antinutritional factor and proteinic effectively absorbing are the focuses that people pay close attention to always in the dregs of beans.The dregs of beans deep processing method more comes into one's own in recent years, eliminates the influence of the antinutritional factor in the dregs of beans, promotes the more effectively research of degraded and absorbed of soybean protein, has obtained certain progress.The method of microbial fermentation is handled the focus that dregs of beans becomes present research, show that after deliberation dregs of beans has by fermentation reduced the content of antinutritional factor in the dregs of beans largely, effectively eliminate the antigenicity of soybean protein, help growing of animal and absorbing of enteron aisle.
The characteristics that microbe fermentation method is handled dregs of beans: (1) economy, cost are low, do not need heating or add chemical reagent, and no chemical residual is used safer; (2) to the influence of feed nutrient with destroy lessly, can not cause nutritive value to reduce, and can make that nutritive substance is easier to be absorbed by animal; (3) compare with adding single zymin, can act on simultaneously and remove multiple antinutritional factor; (4) dregs of beans cell walls destruction is more thorough, and the easier release of content helps animal and absorbs nutritive substance more apace; (5) increase the thalline that microorganism lives, helped the balance of microbial population of animal intestinal tract; (6) decomposing soya-bean protein produces multiple little peptide (smallpeptides) in the fermenting process.
Reported among the patent application CN 200610020037.2 that activatory prozyme and withered grass bud pole bacterium, milk-acid bacteria, saccharomycetic individual plant bacterial classification or its combination strengthen the technology of bean pulp fermentation.(the microbial fermentation dregs of beans nutritive property research of forage science institute of Zhejiang University; China's grain and oil journal, 2008,1, Vol.23, p.121-124) research also adopt withered grass bud pole bacterium, S. cervisiae, milk-acid bacteria that dregs of beans is fermented, dregs of beans by fermentation after, removed antinutritional factor in the dregs of beans, the protein content of dregs of beans also is improved, and crude fat, phosphorus, amino acid whose content also all have increase.In the fermenting process, microorganism breeds in a large number, and its result has not only improved the protein level of fermented soybean albumen base-material, and the fermentation of part soybean protein the time is converted into the nutritional quality that tropina itself has also changed soybean shape white matter.Dregs of beans utilization ratio and proteinic specific absorption have been improved.
Qiu Jianhong (the application of microbial fermentation dregs of beans in aquaculture; " feed review, technology version ", 2008 the 10th phases, p.8-11) reported that the yeast with high protein enzyme aspergillus, takadiastase aspergillus, phytase generating aspergillus and 5 strain nutrition complements is that the optimum combination bacterial classification is used for bean pulp fermentation, be that effect is good through facts have proved.
But existing microorganism fermentation process long flow path, link are many, easily pollution microbes, fermentation efficiency are low, and the starter consumption is big, the shortcoming that quality be cannot say for sure.
Summary of the invention
For addressing the above problem, the present invention is by the combined fermentation of many bacterial classifications, provide efficiently a kind of, remove the antinutritional factor in the dregs of beans, produce Semen sojae atricolor small peptide, natural lactic acid, enzyme isoreactivity material, can improve many thalline soybean meal leaven of the utilization ratio and the quality product of dregs of beans, the more important thing is that its technical process is simple, fermentation time is short, reduce living contaminants, save time, cost is low.
The present invention is according to Microbiological Principle, provide a kind of by subtilis, Bacillus licheniformis, Lactobacterium acidophilum, lactobacillus lactis, yeast saccharomyces cerevisiae and Candida utilis totally six kinds of microorganisms form unique many thalline soybean meal leaven, by percentage to the quality wherein:
Lactobacillus acidophilus 8%～15%,
Lactobacillus lactis 5%～11%,
Subtilis 58%～64%,
Yeast saccharomyces cerevisiae 10%～16%,
Candida utilis 1%～13%.
More preferably:
Lactobacillus acidophilus 10%～13%,
Lactobacillus lactis 7%～9%,
Subtilis 60%～62%,
Yeast saccharomyces cerevisiae 12%～14%,
Candida utilis 3%～11%.
Most preferably lactobacillus acidophilus accounts for 12%, and lactobacillus lactis accounts for 8%, and subtilis accounts for 60%, and yeast saccharomyces cerevisiae accounts for 12%, and Candida utilis accounts for 8%.
The present invention also provides with the technology of above-mentioned high-efficiency ferment to bean pulp fermentation, it is characterized in that being made up of the following step:
1, preparation of fermentation liquid
Select airtight container, the activated water of packing into, wherein activate water and use underground water as far as possible and non-tap water, then efficient soybean meal leaven, brown sugar and water are mixed, wherein the ratio of starter, brown sugar, activated water is 1: 4～12: 140～200, leave standstill more than 60 minutes, starter is fully activated, standby.Fermented liquid left standstill at 25～40 ℃ following re-use after cultivating 8～12 hours, the fermenting speed of dregs of beans can be faster.
2, the pulverizing of dregs of beans
The dregs of beans raw material sources are in grain, oil food processing enterprise, high quality raw material will meet the requirement of GB/T 19541-2004, also can select for use general dregs of beans to make raw material, but to the dregs of beans raw material of different manufacturers, different batches, all to carry out strict check, so that select suitable enzymatic hydrolysis and fermentation processing parameter.
For dregs of beans is contacted fully with bacterial classification, make fermentation more thorough, also need before the fermentation dregs of beans is carried out pulverization process, suitably add corn during pulverizing, can strengthen the effect of fermentation, the addition of corn is 4～9kg/ ton dregs of beans.The fineness of pulverizing is controlled at about 40 orders is advisable.The consumption of efficient soybean meal leaven is the efficient soybean meal leaven of 1～1.5Kg/ton dregs of beans, the efficient soybean meal leaven of preferred 1～1.3Kg/ton dregs of beans.
3, mix
The dregs of beans and the fermented liquid that crush are mixed with mixing machine, and correct operating methods is in the mixing process: fermented liquid evenly is sprayed onto in the dregs of beans lentamente, and spray on the limit, the limit mixes.
4. fermentation
With the bean pulp fermentation pack that mixes, ferment.Temperature indoor when the length of fermentation time and fermentation is closely related, and the optimum temperuture of fermentation is 28～40 ℃, and is very fast at 40 ℃ of left and right sides fermenting speeds, in the environment more than 28 ℃, only needs 2～3 days time just can finish fermentation.
Generally after pack 14 hours, the fermentation bag inner bag begins flatulence, and give out the fragrant smell of acid, along with thickening of sour fragrance, the process that a flatulence is cooled down again will take place in the vacant position of fermentation bag, and the flatulence process is very fast, and the process of cooling down is relatively slow, treat the state when sack returns to pack substantially, fermentation is finished.Flatulence is relevant with process of cooling down and temperature, and process was short more obvious more when temperature was high more, otherwise then long more not obvious more
5, fermentation post-treatment
Described fermentation post-treatment is meant the technology of fermentation aftertreatment: oven dry-pulverizing-check-packing-finished product.
Moist fermented bean dregs is dried processing, and drying mode has cylinder oven dry, fluidized-bed oven dry, three kinds of modes of very low temperature spraying drying basically.Drying requirement is to be 1～2 hour the time, and moisture is below 1 0%.Pulverize (being crushed to 80 orders) after the oven dry again by 40 orders.The specific targets that detect and pack meet company standard.
The present invention also provides another with the technology of above-mentioned high-efficiency ferment to bean pulp fermentation, it is characterized in that:
With high-efficiency ferment provided by the present invention and water by after 1: 9 the dilution proportion, then with fermented liquid 30 ℃ following leave standstill cultivate 8 hours after, directly mix with the dregs of beans dry powder that crushes.This process does not need the brown sugar activation.Fermentation remains between 20～28 ℃, and the time that fermentation is finished was at 3～4 days.The consumption of efficient soybean meal leaven is the efficient soybean meal leaven of 1～1.5Kg/ton dregs of beans, the efficient soybean meal leaven of preferred 1～1.3Kg/ton dregs of beans.Described water is from underground water or the water that dechlorinated.
The present invention has the following advantages:
(1) every kind of microorganism is optimized screening and domestication, makes it to have acidproof, salt tolerant, heatproof and anti-biliary good characteristic.
(2) high-efficiency ferment fermentation efficiency height of the present invention, its consumption 1～1.5Kg/ ton dregs of beans, more existing starter has significantly reduced consumption, has reduced cost.
(2) fermentation pattern and process innovation have reduced fermentation step, shorten fermentation period, reduce facility investment, have cost advantage.
(3) application innovation can directly be used the not fermented bean dregs of oven dry in plant, reduces cost, strengthens product function.
Embodiment
High-efficiency ferment provided by the invention is carried out being described in further detail of technology of bean pulp fermentation below in conjunction with specific embodiment:
Embodiment 1
When lactobacillus acidophilus accounts for 12%, lactobacillus lactis accounts for 8%, and subtilis accounts for 60%, and yeast saccharomyces cerevisiae accounts for 12%, and Candida utilis accounted for 8% o'clock, made efficient soybean meal leaven.Select airtight container, the underground water about 90kg of packing into mixes efficient soybean meal leaven 500g, brown sugar 3kg and water then, with fermented liquid 40 ℃ following leave standstill cultivate 8 hours after, standby.410kg dregs of beans and 3kg corn are pulverized together, and the fineness of pulverizing is controlled at about 40 orders and is advisable.Fermented liquid evenly is sprayed onto in the dregs of beans that crushes lentamente, and spray on the limit, the limit mixes with mixing machine.With the bean pulp fermentation pack that mixes, 40 ℃ of leavening temperatures packed after 14 hours, and the fermentation bag inner bag begins flatulence, and give out the fragrant smell of acid, along with thickening of sour fragrance, the process that a flatulence is cooled down again will take place in the vacant position of fermentation bag, and the flatulence process is very fast, the process of cooling down is relatively slow, after 48 hours, the state when sack returns to pack substantially, fermentation is finished.The very low temperature spraying drying is crushed to 80 orders by 40 orders then, check, packing.
Embodiment 2
When lactobacillus acidophilus accounts for 11%, lactobacillus lactis accounts for 9%, and subtilis accounts for 60%, and yeast saccharomyces cerevisiae accounts for 14%, and Candida utilis accounted for 6% o'clock, made efficient soybean meal leaven.Select airtight container, the underground water about 100kg of packing into mixes efficient soybean meal leaven 500g, brown sugar 3kg and water then, with fermented liquid 37 ℃ following leave standstill cultivate 9 hours after, standby.400kg dregs of beans and 3.5kg corn are pulverized together, and the fineness of pulverizing is controlled at about 40 orders and is advisable.Fermented liquid evenly is sprayed onto in the dregs of beans that crushes lentamente, and spray on the limit, the limit mixes with mixing machine.With the bean pulp fermentation pack that mixes, 37 ℃ of leavening temperatures packed after 14 hours, and the fermentation bag inner bag begins flatulence, and give out the fragrant smell of acid, along with thickening of sour fragrance, the process that a flatulence is cooled down again will take place in the vacant position of fermentation bag, and the flatulence process is very fast, the process of cooling down is relatively slow, after 56 hours, the state when sack returns to pack substantially, fermentation is finished.The cylinder bake drying is crushed to 80 orders by 40 orders then, check, packing.
Embodiment 3
When lactobacillus acidophilus accounts for 13%, lactobacillus lactis accounts for 8%, and subtilis accounts for 60%, and yeast saccharomyces cerevisiae accounts for 12%, and Candida utilis accounted for 7% o'clock, made efficient soybean meal leaven.Select airtight container, the underground water about 70kg of packing into mixes efficient soybean meal leaven 500g, brown sugar 2kg and water then, with fermented liquid 25 ℃ following leave standstill cultivate 12 hours after, standby.500kg dregs of beans and 3.5kg corn are pulverized together, and the fineness of pulverizing is controlled at about 40 orders and is advisable.Fermented liquid evenly is sprayed onto in the dregs of beans that crushes lentamente, and spray on the limit, the limit mixes with mixing machine.With the bean pulp fermentation pack that mixes, 28 ℃ of leavening temperatures packed after 17 hours, and the fermentation bag inner bag begins flatulence, and give out the fragrant smell of acid, along with thickening of sour fragrance, the process that a flatulence is cooled down again will take place in the vacant position of fermentation bag, and the flatulence process is very fast, the process of cooling down is relatively slow, after 72 hours, the state when sack returns to pack substantially, fermentation is finished.The fluidized-bed bake drying is crushed to 80 orders by 40 orders then, check, packing.
Embodiment 4
When lactobacillus acidophilus accounts for 10%, lactobacillus lactis accounts for 7%, and subtilis accounts for 60%, and yeast saccharomyces cerevisiae accounts for 12%, and Candida utilis accounted for 11% o'clock, made efficient soybean meal leaven.Select airtight container, the underground water about 80kg of packing into mixes efficient soybean meal leaven 500g, brown sugar 2kg and water then, with fermented liquid 30 ℃ following leave standstill cultivate 8～10 hours after, standby.420kg dregs of beans and 2.5kg corn are pulverized together, and the fineness of pulverizing is controlled at about 40 orders and is advisable.Fermented liquid evenly is sprayed onto in the dregs of beans that crushes lentamente, and spray on the limit, the limit mixes with mixing machine.With the bean pulp fermentation pack that mixes, 35 ℃ of leavening temperatures packed after 16 hours, and the fermentation bag inner bag begins flatulence, and give out the fragrant smell of acid, along with thickening of sour fragrance, the process that a flatulence is cooled down again will take place in the vacant position of fermentation bag, and the flatulence process is very fast, the process of cooling down is relatively slow, after 48 hours, the state when sack returns to pack substantially, fermentation is finished.The very low temperature spraying drying is crushed to 80 orders by 40 orders then, check, packing.
Embodiment 5
When lactobacillus acidophilus accounts for 13%, lactobacillus lactis accounts for 9%, and subtilis accounts for 62%, and yeast saccharomyces cerevisiae accounts for 13%, and Candida utilis accounted for 3% o'clock, made efficient soybean meal leaven.Select airtight container, the underground water about 90kg of packing into mixes efficient soybean meal leaven 500g, brown sugar 3kg and water then, with fermented liquid 35 ℃ following leave standstill cultivate 8～10 hours after, standby.410kg dregs of beans and 2.5kg corn are pulverized together, and the fineness of pulverizing is controlled at about 40 orders and is advisable.Fermented liquid evenly is sprayed onto in the dregs of beans that crushes lentamente, and spray on the limit, the limit mixes with mixing machine.With the bean pulp fermentation pack that mixes, 35 ℃ of leavening temperatures packed after 18 hours, and the fermentation bag inner bag begins flatulence, and give out the fragrant smell of acid, along with thickening of sour fragrance, the process that a flatulence is cooled down again will take place in the vacant position of fermentation bag, and the flatulence process is very fast, the process of cooling down is relatively slow, after 48 hours, the state when sack returns to pack substantially, fermentation is finished.The very low temperature spraying drying is crushed to 80 orders by 40 orders then, check, packing.
Embodiment 6
When lactobacillus acidophilus accounts for 12%, lactobacillus lactis accounts for 8%, and subtilis accounts for 60%, and yeast saccharomyces cerevisiae accounts for 12%, and Candida utilis accounted for 8% o'clock, made efficient soybean meal leaven.Select a container with soybean meal leaven 0.5kg, the water 4.5kg that has dechlorinated mixes.Then with fermented liquid 30 ℃ following leave standstill cultivate 8 hours after.The 410kg dregs of beans is pulverized, and the fineness of pulverizing is controlled at about 40 orders and is advisable.Fermented liquid evenly is sprayed onto in the dregs of beans that crushes lentamente, and spray on the limit, the limit mixes with mixing machine.With the bean pulp fermentation pack that mixes, 28 ℃ of leavening temperatures packed after 16 hours, and the fermentation bag inner bag begins flatulence, and give out the fragrant smell of acid, along with thickening of sour fragrance, the process that a flatulence is cooled down again will take place in the vacant position of fermentation bag, and the flatulence process is very fast, the process of cooling down is relatively slow, after 72 hours, the state when sack returns to pack substantially, fermentation is finished.The very low temperature spraying drying is crushed to 80 orders by 40 orders then, check, packing.
Embodiment 7
When lactobacillus acidophilus accounts for 10%, lactobacillus lactis accounts for 9%, and subtilis accounts for 60%, and yeast saccharomyces cerevisiae accounts for 13%, and Candida utilis accounted for 8% o'clock, made efficient soybean meal leaven.Select airtight container, the underground water about 4.5kg of packing into mixes efficient soybean meal leaven 500g then.The 410kg dregs of beans is pulverized, and the fineness of pulverizing is controlled at about 40 orders and is advisable.Fermented liquid evenly is sprayed onto in the dregs of beans that crushes lentamente, and spray on the limit, the limit mixes with mixing machine.With the bean pulp fermentation pack that mixes, 37 ℃ of leavening temperatures packed after 14 hours, and the fermentation bag inner bag begins flatulence, and give out the fragrant smell of acid, along with thickening of sour fragrance, the process that a flatulence is cooled down again will take place in the vacant position of fermentation bag, and the flatulence process is very fast, the process of cooling down is relatively slow, after 60 hours, the state when sack returns to pack substantially, fermentation is finished.The cylinder bake drying is crushed to 80 orders by 40 orders then, check, packing.
Claims (8)
1. the high-efficiency ferment that bean pulp fermentation is used is characterized in that described high-efficiency ferment is mixed by subtilis, Lactobacterium acidophilum, lactobacillus lactis, yeast saccharomyces cerevisiae and Candida utilis, and each component is respectively with the mass percent meter:
Lactobacillus acidophilus 10%～13%,
Lactobacillus lactis 7%～9%,
Subtilis 60%～62%,
Yeast saccharomyces cerevisiae 12%～14%,
Candida utilis 3%～11%.
2. the high-efficiency ferment used of the described bean pulp fermentation of claim 1, it is characterized in that described high-efficiency ferment is mixed by subtilis, Lactobacterium acidophilum, lactobacillus lactis, yeast saccharomyces cerevisiae and Candida utilis, each component is respectively with the mass percent meter:
Lactobacillus acidophilus accounts for 12%, and lactobacillus lactis accounts for 8%, and subtilis accounts for 60%, and yeast saccharomyces cerevisiae accounts for 12%, and Candida utilis accounts for 8%.
3. one kind is carried out the technology of bean pulp fermentation with the described high-efficiency ferment of claim 1, and it comprises the following steps:
1) pulverizing of dregs of beans: dregs of beans and corn are pulverized, and the addition of corn is 4～9kg/ ton dregs of beans, and the fineness of pulverizing is controlled at about 40 orders;
2) actication of culture: select airtight container, the activated water of packing into, then the described efficient soybean meal leaven of claim 1, brown sugar and water are mixed, wherein the ratio of starter, brown sugar, activated water is 1: 4～12: 140～200, fermented liquid is left standstill cultivation 8～12 hours under 25～40 ℃, the consumption of efficient soybean meal leaven is 1～1.5Kg/ ton dregs of beans;
3) mix: the dregs of beans and the fermented liquid that crush are mixed with mixing machine;
4) fermentation: with the bean pulp fermentation pack that mixes, ferment, temperature indoor when the length of fermentation time and fermentation is closely related, and the optimum temperuture of fermentation is 28～40 ℃, only needs 2～3 days time to finish fermentation;
5) fermentation post-treatment: oven dry-pulverizing-check-packing-finished product.
4. claim 3 is described carries out the technology of bean pulp fermentation with high-efficiency ferment, it is characterized in that the preferred activation temperature of microbial strains is 30～37 ℃, preferred soak time 8～9 hours.
5. claim 3 is described carries out the technology of bean pulp fermentation with high-efficiency ferment, and the consumption that it is characterized in that efficient soybean meal leaven is 1～1.3Kg/ ton dregs of beans.
6. claim 3 is described carries out the technology of bean pulp fermentation with high-efficiency ferment, it is characterized in that preferred leavening temperature is 40 ℃, the fermentation time of preferred whole zymotechnique 48～60 hours.
7. one kind is carried out the technology of bean pulp fermentation with the described high-efficiency ferment of claim 1, and it comprises the following steps:
With the described high-efficiency ferment of claim 1 and water by after 1: 9 the dilution proportion, then fermented liquid was left standstill cultivation after 8 hours under 30 ℃, directly mix with the dregs of beans dry powder that crushes, leavening temperature remains between 20～28 ℃, the time that fermentation is finished was at 3～4 days, the consumption of efficient soybean meal leaven is 1～1.5Kg/ ton dregs of beans, and described water is from underground water or the water that dechlorinated.
8. the described high-efficiency ferment of claim 7 carries out the technology of bean pulp fermentation, it is characterized in that: the consumption of efficient soybean meal leaven is 1～1.3Kg/ ton dregs of beans.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910111504XA CN101531985B (en) | 2009-04-14 | 2009-04-14 | High-efficiency ferment for fermenting bean pulp and bean pulp fermentation technology using the ferment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910111504XA CN101531985B (en) | 2009-04-14 | 2009-04-14 | High-efficiency ferment for fermenting bean pulp and bean pulp fermentation technology using the ferment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101531985A CN101531985A (en) | 2009-09-16 |
| CN101531985B true CN101531985B (en) | 2011-01-05 |
Family
ID=41102851
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910111504XA Active CN101531985B (en) | 2009-04-14 | 2009-04-14 | High-efficiency ferment for fermenting bean pulp and bean pulp fermentation technology using the ferment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101531985B (en) |
Families Citing this family (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101897429B (en) * | 2010-07-09 | 2012-08-22 | 西华大学 | Complex microbial agent for producing soybean paste in Pixian County and preparation method thereof |
| CN101940267B (en) * | 2010-09-09 | 2013-05-29 | 上海创博生态工程有限公司 | Method for preparing microbial fermentation feed for improving pork quality |
| CN102283314A (en) * | 2011-07-20 | 2011-12-21 | 厦门大学 | Method for preparing feed by using microorganism to treat purple arrowroot dregs |
| CN102987079B (en) * | 2011-09-15 | 2014-11-05 | 金锋 | Preparation method and application method of omnivore composite microbial feed additives |
| CN102283316B (en) * | 2011-09-26 | 2012-11-14 | 江苏牧羊集团有限公司 | Soybean meal fermentation process |
| CN102559560B (en) * | 2012-02-23 | 2013-08-28 | 北京科为博生物科技有限公司 | Bacillus licheniformis for producing lactic acid at high yield after fermentation, and preparation and application of Bacillus licheniformis |
| CN102972654B (en) * | 2012-11-30 | 2015-03-25 | 来光业 | Preparation method of microbial fermented feed without antibiotic for laying hen |
| CN104365992A (en) * | 2013-09-25 | 2015-02-25 | 海一（厦门）生物科技有限公司 | Universal feed starter |
| CN103598416B (en) * | 2013-11-26 | 2015-09-02 | 广东轻工职业技术学院 | A kind of take Chen Xiangcha as fermented bean dregs of raw material and preparation method thereof and application |
| CN103636935B (en) * | 2013-11-26 | 2015-10-07 | 广东轻工职业技术学院 | A kind of take Chen Xiangcha as the preparation method of the secondary fermentation dregs of beans of raw material |
| CN103829040B (en) * | 2014-03-18 | 2015-10-07 | 广东轻工职业技术学院 | A kind of with the method for Chen Xiangcha and bacillus subtilis composite fermentation dregs of beans and application |
| CN104068269B (en) * | 2014-06-26 | 2016-07-06 | 湖北邦之德牧业科技有限公司 | A kind of with enzyme cooperative fermentation enzymolysis of plants protein production forage plant method of protein |
| CN104186924A (en) * | 2014-08-01 | 2014-12-10 | 福建龙岩金和动物饲料有限公司 | Automatic production process of environment-friendly nonreactive fermented feed |
| CN104293694B (en) * | 2014-09-03 | 2017-10-31 | 广西博世科环保科技股份有限公司 | A kind of preparation method of sludge aerobic compost composite bacteria agent |
| CN105613944A (en) * | 2014-11-26 | 2016-06-01 | 北京大北农科技集团股份有限公司 | Fermented soybean meal, production method thereof, and application of fermented soybean meal in preparation of compound feed for pigs |
| CN104431291A (en) * | 2014-11-27 | 2015-03-25 | 苏州嘉禧萝生物科技有限公司 | Fermented feed |
| CN104957369A (en) * | 2015-07-12 | 2015-10-07 | 宿州市笑果饲料科技有限责任公司 | Composite protein feed for livestock |
| CN105441363A (en) * | 2015-12-30 | 2016-03-30 | 北京资源亚太饲料科技有限公司 | Strain, method for preparing fermented soybean meal from strain and prepared fermented soybean meal |
| CN105795109A (en) * | 2016-03-10 | 2016-07-27 | 东北农业大学 | Solid-state fermentation method of high-temperature soybean meal by mixed bacterial strains |
| CN106689742A (en) * | 2016-12-16 | 2017-05-24 | 广西康佳龙农牧集团有限公司 | Production process of fermented soybean meal |
| CN107683972B (en) * | 2017-10-09 | 2018-07-31 | 浙江大学 | Improve the fermented feed and its preparation method and application of milking sow production performance |
| FR3077468B1 (en) * | 2018-02-02 | 2021-12-17 | Pascal Philibert | LEVAIN AND ITS PACKAGING PROCESS |
| CN108477407A (en) * | 2018-03-08 | 2018-09-04 | 山东大学 | A kind of compound micro-ecological preparation and its application process in pig-breeding |
| CN109043142A (en) * | 2018-07-19 | 2018-12-21 | 中国农业科学院麻类研究所 | The fermented bean dregs and its preparation method and application of low pectin content |
| CN109452450A (en) * | 2018-10-18 | 2019-03-12 | 桂林精成生物科技有限公司 | A kind of industrialized production fermented bean dregs and preparation method thereof |
| CN109730191A (en) * | 2019-01-26 | 2019-05-10 | 中国水产科学研究院南海水产研究所 | Comprehensive multi-index weighted analysis method optimizes solid state fermentation dregs of beans method |
| CN112841401A (en) * | 2021-02-05 | 2021-05-28 | 甘小峰 | Production process of compound microbial fermented livestock and poultry green feed |
| CN112852680A (en) * | 2021-03-22 | 2021-05-28 | 四川润格生物科技有限公司 | Liquid fermentation method of bacillus coagulans with high spore number |
-
2009
- 2009-04-14 CN CN200910111504XA patent/CN101531985B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN101531985A (en) | 2009-09-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101531985B (en) | High-efficiency ferment for fermenting bean pulp and bean pulp fermentation technology using the ferment | |
| CN104041717B (en) | A kind of vinasse laying cycle of laying hens special feed processed and preparation method thereof | |
| CN102919526B (en) | Bamboo powder fermentation feed and preparation method thereof | |
| CN101297677B (en) | Technique for detoxicating rapeseed dregs and modifying rapeseed proteins by synchronous bacterium mixing and fermenting method | |
| CN102845592B (en) | Method for producing bio-protein feedstuff through solid-state fermentation of dreg silybum marianum dreg | |
| CN101690554B (en) | Method of producing animal feed from straw | |
| CN101422210B (en) | Feedstuff additive prepared by mixed fermentation of plant feedstuff protein and chitin processing-waste and processing method thereof | |
| CN106615672A (en) | High-quality enzymolysis-fermented bean pulp as well as preparation method and application thereof | |
| CN102178091B (en) | Baking type suckling pig feed before weaning and preparation method thereof | |
| CN106135666A (en) | A kind of method utilizing changing food waste to prepare biological feedstuff | |
| CN104000008A (en) | Protein feed raw material prepared from Asian carps and preparation method for protein feed raw material | |
| CN102987140A (en) | Method for preparing novel ruminant feed by using beneficial bacteria and plant fiber | |
| CN102524535B (en) | Oligopeptide additive for feed and preparation method thereof | |
| CN105876082A (en) | Peptide protein feed and preparation method thereof | |
| CN101756019A (en) | Fermented feed and production process thereof | |
| CN103211084A (en) | Method for preparing biological enzyme-enriched camellia seed meal fermented feed | |
| CN103734480B (en) | Feed compound enzyme capable of improving animal appetite and preparation method thereof | |
| CN103667220B (en) | Neutral protease-containing growing pig dedicated enzyme and preparation method thereof | |
| CN104186939A (en) | Ruminant animal feed and preparation method thereof | |
| CN105918615A (en) | Production method of large-scale rice wheat straw microorganism feed | |
| CN107259101A (en) | A kind of method of camellia seed meal ferment making feed | |
| CN108633625A (en) | The method for preparing White mushroom cultivation base as primary raw material using Pleurotus eryngii mushroom bran | |
| CN101298593B (en) | Straw microorganism composite transformation agent, preparation and use in protein feed | |
| CN111418713A (en) | Feed for regulating intestinal health of micropterus salmoides | |
| KR101138934B1 (en) | Manufacturing method for feed for pigs using waste mushroom cultivate as main ingredient |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: FUJIAN LONGYAN MINXIONG BIOTECHNOLOGY CO., LTD. Free format text: FORMER OWNER: XIAMEN LIUWEI BIO-TECHNOLOGY CO., LTD. Effective date: 20110323 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 361000 507, VENTURE BUILDING, VENTURE PARK, TORCH NEW + HIGH TECH. ZONE, XIAMEN CITY, FUJIAN PROVINCE TO: 364000 DONGBAO INDUSTRIAL CLUSTER (PINGLIN, TIESHAN), LONGZHOU INDUSTRIAL PARK, FOJIAN PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20110323 Address after: 364000 Fujian Longzhou Industrial Park, Dongbao Industrial Zone (Tieshan Ping Lin) Patentee after: MINXIONG BIOTECHNOLOGY Co.,Ltd. LONGYAN FUJIAN Address before: 361000 Pioneer Building, Pioneer Park, torch hi tech Zone, Fujian, Xiamen 507 Patentee before: XIAMEN LIUWEI BIO-TECHNOLOGY Co.,Ltd. |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: High-efficiency ferment for fermenting bean pulp and bean pulp fermentation technology using the ferment Effective date of registration: 20150930 Granted publication date: 20110105 Pledgee: Bank of China Limited by Share Ltd. Longyan branch Pledgor: MINXIONG BIOTECHNOLOGY Co.,Ltd. LONGYAN FUJIAN Registration number: 2015350000077 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 364000 Fujian Longzhou Industrial Park Dongbao industrial concentration area (Tieshan Ping Lin) Patentee after: FUJIAN LONGYAN MINXIONG BIOTECHNOLOGY CO.,LTD. Address before: 364000 Fujian Longzhou Industrial Park Dongbao industrial concentration area (Tieshan Ping Lin) Patentee before: MINXIONG BIOTECHNOLOGY Co.,Ltd. LONGYAN FUJIAN |
|
| CP01 | Change in the name or title of a patent holder | ||
| PM01 | Change of the registration of the contract for pledge of patent right | ||
| PM01 | Change of the registration of the contract for pledge of patent right |
Change date: 20180830 Registration number: 2015350000077 Pledgor after: FUJIAN LONGYAN MINXIONG BIOTECHNOLOGY CO.,LTD. Pledgor before: MINXIONG BIOTECHNOLOGY Co.,Ltd. LONGYAN FUJIAN |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20180912 Granted publication date: 20110105 Pledgee: Bank of China Limited by Share Ltd. Longyan branch Pledgor: FUJIAN LONGYAN MINXIONG BIOTECHNOLOGY CO.,LTD. Registration number: 2015350000077 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: High-efficiency ferment for fermenting bean pulp and bean pulp fermentation technology using the ferment Effective date of registration: 20181010 Granted publication date: 20110105 Pledgee: Fujian Longyan rural commercial bank Limited by Share Ltd. Longhua branch Pledgor: FUJIAN LONGYAN MINXIONG BIOTECHNOLOGY CO.,LTD. Registration number: 2018990000940 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20191009 Granted publication date: 20110105 Pledgee: Fujian Longyan rural commercial bank Limited by Share Ltd. Longhua branch Pledgor: FUJIAN LONGYAN MINXIONG BIOTECHNOLOGY CO.,LTD. Registration number: 2018990000940 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: High-efficiency ferment for fermenting bean pulp and bean pulp fermentation technology using the ferment Effective date of registration: 20191009 Granted publication date: 20110105 Pledgee: Fujian Longyan rural commercial bank Limited by Share Ltd. Longhua branch Pledgor: FUJIAN LONGYAN MINXIONG BIOTECHNOLOGY CO.,LTD. Registration number: Y2019990000307 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20201204 Granted publication date: 20110105 Pledgee: Fujian Longyan rural commercial bank Limited by Share Ltd. Longhua branch Pledgor: FUJIAN LONGYAN MINXIONG BIOTECHNOLOGY Co.,Ltd. Registration number: Y2019990000307 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: The invention relates to a high-efficiency starter for soybean meal fermentation and a process for soybean meal fermentation by using the starter Effective date of registration: 20201231 Granted publication date: 20110105 Pledgee: Fujian Longyan rural commercial bank Limited by Share Ltd. Longhua branch Pledgor: FUJIAN LONGYAN MINXIONG BIOTECHNOLOGY Co.,Ltd. Registration number: Y2020980010491 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: The invention relates to a high-efficiency starter for soybean meal fermentation and a process for soybean meal fermentation using the starter Effective date of registration: 20220318 Granted publication date: 20110105 Pledgee: Fujian Longyan rural commercial bank Limited by Share Ltd. Longhua branch Pledgor: FUJIAN LONGYAN MINXIONG BIOTECHNOLOGY CO.,LTD. Registration number: Y2022980002796 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Granted publication date: 20110105 Pledgee: Fujian Longyan rural commercial bank Limited by Share Ltd. Longhua branch Pledgor: FUJIAN LONGYAN MINXIONG BIOTECHNOLOGY CO.,LTD. Registration number: Y2022980002796 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: An efficient fermentation agent for soybean meal fermentation and a process for using the fermentation agent for soybean meal fermentation Granted publication date: 20110105 Pledgee: Fujian Longyan rural commercial bank Limited by Share Ltd. Longhua branch Pledgor: FUJIAN LONGYAN MINXIONG BIOTECHNOLOGY CO.,LTD. Registration number: Y2024980006773 |