CN102239957A - Method for preparing probiotic additive for yellow wine lees feed - Google Patents

Method for preparing probiotic additive for yellow wine lees feed Download PDF

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CN102239957A
CN102239957A CN2011101424784A CN201110142478A CN102239957A CN 102239957 A CN102239957 A CN 102239957A CN 2011101424784 A CN2011101424784 A CN 2011101424784A CN 201110142478 A CN201110142478 A CN 201110142478A CN 102239957 A CN102239957 A CN 102239957A
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additive
feed
fermentation
rice wine
yellow rice
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CN102239957B (en
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周永山
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Shaoxing Guhuang Wine Co Ltd
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Shaoxing Guhuang Wine Co Ltd
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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
    • 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

Abstract

The invention provides a method for preparing a probiotic additive for a yellow wine lees feed. The multi-functional probiotic additive for the yellow wine lees feed is prepared by compounding multiple probiotic strains, namely Clostridium butyricum, Lactobacillus fermentum ML7, Lactobacillus fermentum La-YI, and Bifidobacterium animalis subsp. lactis Qq08. The additive can regulate intestinal floras of animals and recover intestinal flora disturbance caused by antibiotics, has the functions of reducing emergency and heat-sensitive reactions, effectively degrades nutritional antagonists with heavy components such as alpha-galactosides and the like in cake feeds, remarkably improves feed conversion ratio, has the effect of degrading cholesterol, reduces the absorption of the cholesterol in intestines, and reduces the content of the cholesterol in animal products; and the additive can improve the palatability of the yellow wine lees feed, and increase the appetite of livestock so as to increase the feed intake.

Description

A kind ofly be used for the preparation method that yellow rice wine is abandoned the probio additive of poor feed
Technical field
The present invention relates to utilize the brewery industry discarded object to produce the field of the feeding probiotics preparation of high activity.
Background technology
Yellow rice wine comes from China, with beer, grape wine and claim the world three big fermented wine, apart from modern existing more than 5000 year history.Yellow rice wine just is being fit to the new consumption value orientation of current society as the brewed wine of minuent, nutrition, health, and its consumption figure remains on growth more than 10% every year, and China's annual production is above 2,500,000 tons at present.Yellow wine lees is the accessory substance that yellow rice wine enterprise produces yellow rice wine, is the solid residue that stay of wass after squeezing, branch are left away wine liquid.With the dry type yellow rice wine is example, and per ten thousand tons of yellow rice wine will produce about 1400 tons of yellow wine lees (water content 45%-55% does not wait), will be bigger as the quantity of its vinasse of production other types yellow rice wine.Calculate according to the yellow rice wine of producing 2,500,000 tons every year, the yellow rice wine of generation is abandoned to be pickled with grains or in wine and is about 400,000 tons.
There is the enterprise of tame yellow rice wine more than 700 in China, annually produces a large amount of yellow wine lees.It is big to abandon poor moisture, and the acidity height is perishable rotten, is difficult for keeping and transportation, if untimely processing, with serious environment pollution.Minority brewery only undersells as common feed or as fermented feed, utilization rate is very low, and most producers are owing to abandon poor amount greatly, and rice wine production has seasonality in addition, and Various Seasonal produces the imbalance of vinasse amount, and plant is reluctant to buy.A large amount of yellow wine lees can't effectively utilize so far, cause the serious wasting of resources.What is more, and mode handles abandons poorly so that ocean dumping, landfill, burning, soil be agricultural etc. in part producer, and soil and underground water are caused serious pollution.Producing gases such as De bioxin, sulfur dioxide, hydrochloric acid in burning process also causes to the pollution of atmosphere etc.Along with the reinforcement of ecological environment consciousness, yellow rice wine is abandoned and poor pollution problem day is shown outstanding.Solution is abandoned poor processing or is utilized problem extremely urgent effectively again.
At home and abroad to the research of vinasse except continuing fermenting and producing vinegar, being developed to flavouring and extracting the vinasse albumen, utilize vinasse to produce glycerine in addition, produce amylase and cellulase, produce sugar and use activated carbon, external application is used for the treatment of arthritis etc.But deeply and widely still be that vinasse are used for producing feed in various researchs, this has not only saved resource, but also has reduced the pollution to environment.But, abandon poor convection drying as animal feed, exist crude fiber content higher, the problem of digestibility and palatability difference.The heat energy of yellow wine lees is lower, and it is many to contain insoluble substance, is difficult to direct utilization.And energy consumption for drying is big, and is uneconomical.And often improper aborning because of feeding, feed for a long time or feed in a large number suddenly, regular meeting causes food back intoxicating phenomenon.Feed the numb sheep in north, Guizhou Province as Guizhou Jiu Cang town raiser with vinasse, all sheep of back of feeding only occur excited uneasy, breathe urge, unusual conditions such as four limbs astasia, severe patient occurs dead.According to cuing open the inspection result and being diagnosed as the vinasse acute poisoning in conjunction with clinical symptoms.Contain alcohol and acetic acid in the vinasse, feed in a large number, not only easily cause poisoning, and, in addition, between the breeding season, also should not use vinasse in a large number owing to the contained nutritional imbalance of alcohol causes constipation.Lees feeds generally can not singlely use, and also will add a certain amount of vitamin D, cooperates corn flour, wheat bran, bone meal and green forage etc.
Probio can produce various enzymes, and as hydrolase, fermenting enzyme and respiratory enzyme, these enzymes help degrading protein, fat and complicated carbohydrate in the feed provide nutriment to animal.Feed has rolling action to the probio that adheres on it, and probio enters in the animal body with the fermented feed particle, gives full play to prebiotic effect.Probio can adhere on the intestines parietal cell and play barrier action, and competitive the inhibition repelled pathogen, keeps the animal gastrointestinal tract colony balance.Probio in the alimentary canal is good immunoactivator, can stimulate growing of intestine immunity organ, improve the activity of animal's antibody level and macrophage, strengthen the humoral immunity and the cellular immune function of body, in time kill the pathogenic bacteria of invasion, strengthen the resistance of animal, reduce the incidence of disease and death rate significantly multiple eqpidemic disease.Feed has special fragrance behind probiotics fermention, and good palatability can stimulate appetite, and improves feed intake; Protease, lipase and the cellulase that is produced by probio can help animal digestion to absorb simultaneously, and the trans-utilization rate is higher, can improve the production performance of animal.Use the probio nutrition purposes, especially for feeding animals, can also be able to suppress spoilage organisms in the enteron aisle, reducing harmful substances such as ammonia, biogenic amine, indoles produces, the amino oxidase that bacillus produces and the enzyme of decomposing hydrogen sulfide, can be with the indoles mass degradation, thereby reduce the concentration and the stink of ammonia, hydrogen sulfide in the livestock and poultry house, reduce and pollute, improve environment.
Summary of the invention
The present invention has invented a kind of preparation method that yellow rice wine is abandoned the probio additive of poor feed that is used for.The present invention adopts the probio bacterial classification clostridium butyricum of autonomous acquisition, has tangible adjusting gut flora and recovers the gut flora disorder that antibiotic causes; Lactobacillus fermenti can produce GABA, has to reduce emergent and thermosensitive response function; Lactobacillus fermenti La-YI produces alpha-galactosidase, and the nutritional autagonism factors such as alpha-galactose-glycoside class that the meal expeller and mealsolvent component of can effectively degrading is heavy significantly improve the price of deed; Bifidobacterium animalis acid subspecies Qq08 has the oxytolerant characteristic, can consume the trace oxygen in the matrix, for strict anaerobes such as clostridium butyricum provide good anaerobic environment, has good degraded cholesterol effect (clearance can reach 56%) simultaneously, reducing intestinal cholesterol is absorbing, reduce the cholesterol level of animal product, many bacterial classifications are compound, realize that product is multi-functional.
For achieving the above object, the present invention is achieved by the following technical solutions: a kind ofly be used for the probio additive that yellow rice wine is abandoned poor feed, contain the different probio of multiple function.By with clostridium butyricum, lactobacillus fermenti ML7 (Lactobacillus fermentum ML7), lactobacillus fermenti La-YI (Lactobacillus fermentum La-YI) is prepared from behind bifidobacterium animalis acid subspecies Qq08 (the Bifidobacterium animalis subsp.lactis Qq08 CGMCCNo.2844) high density fermentation.
By the evaluation index of feeding probio bacterial strain is carried out hear resistance, acid resistance, bile tolerance, antibiotic property, adhesion etc. and carry out external overall merit.
Clostridium butyricum (Clostridium butyricum) (clostridium butyricum cultivation and fermentation dynamics and adjusting diarrhea mice gut flora STUDY ON THE EQUILIBRIUM, Kong Qing, Zhejiang University's thesis for the doctorate)
Can produce the lactobacillus fermenti ML7 (Lactobacillus fermentum ML7) of antihypertensive function factor gamma-amino-butyric acid, cultivate by fermentation, the output of GABA can reach 1172mg/L and (produce research and the application of GABA lactic acid bacteria, Mu Lin, Zhejiang University's master thesis)
Can produce alpha-galactosidase lactobacillus fermenti La-YI (Lactobacillusfermentum La-YI), effectively eliminate the ANFs-alpha-galactose-glycoside compounds in the grouts, fermented and cultured 4 hours, the alpha-galactose-glycoside enzymatic activity reaches 17.35U/mL.(lactobacillus fermenti proliferated culture medium trophic factors optimization research, Ye Xuefei etc., Food Science, 2010, Vol.31.No.05,194-196)
Can effectively remove the bifidobacterium animalis acid subspecies Qq08 (Bifidobacterium animalis subsp.lactis Qq08) of cholesterol, clearance reaches 56.1% above depositary institution: China Committee for Culture Collection of Microorganisms common micro-organisms center, be called for short: CGMCC.Preservation date: on January 4th, 2009, preserving number: CGMCC No.2844.
Final selected above bacterial strain is as the starting strain of application.
Reach certain cell concentration by above-mentioned bacterial strains is fermented respectively, mix in proportion, promptly get yellow rice wine after the drying and abandon poor feeding probio additive finished product,
The specific embodiment
Embodiment 1
1) fermentation of clostridium butyricum.
Liquid seeds seed culture medium: 2.44% glucose (w/v), 2.08% yeast extract (w/v), 1% tryptose old (w/v), 0.1% (NH4) 2SO4 (w/v), 0.1%NaHCO3 (w/v), 0.02%MnSO4H2O (w/v), 0.02%Mgso4; 7H2O (w/v), 0.002%CaCl2 (w/v), initial pH is 8.5.
The fermentation medium of clostridium butyricum: 2% glucose (w/v), 3.98% soya-bean cake powder extract, 0.1% (NH4) 2SO4 (w/v), 0.124%NaHCO3 (w/v), 0.37% corn steep liquor (w/v), 0.02%MnSO4H2O (w/v), 0.02%Mgso; 7H2O (w/v), 0.002%CaCl2 (w/v), initial pH is 7.5.
Condition of culture is an anaerobism, 37 ℃, and 24h.Viable count can reach 7.1x10 8CFU/mL,
2) fermentation of lactobacillus fermenti ML7.
Medium component is: lactose 15g, yeast extract 5g, tryptone 5g, anhydrous sodium acetate 2g, MgSO47H2O, 0.02g, MnSO44H2O 0.001g, NaCl 0.001g, FeSO47H2O 0.001g, brewer's wort (15 ° of T of pol) 10ml, distilled water 1000ml, initial pH is 6.8.Use this culture medium, cultivate the ML7 viable count that obtains behind the 20h in anaerobism under 37 ℃ of conditions and can reach 2.2x10 10Cfu/ml.。
3) fermentation of lactobacillus fermenti La-YI
Medium component is: glucose 2.0%, beef extract 0.5%, pancreatin are separated casein 0.5%, corn steep liquor 2%, dibasic ammonium citrate 0.2%, sodium acetate 0.5%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.05%, manganese sulfate 0.02%, distilled water 1000ml.In the MRS culture medium of lactobacillus fermenti La-Y1 after optimization, cultivate 16～18h, reached 10 for 37 ℃ 10More than the CFU/mL
4) fermentation of bifidobacterium animalis acid subspecies Qq08
TPY liquid: pancreatin is separated casein 10g; Peptone 5g; Yeast extract 2.5g; Glucose 15g; Soil temperature 80 1ml; K 2HPO 42g; MgCl26H 2O 0.5g; CaCl 20.15g; ZnCl 27H 2O 0.25g, FeCl 33g, cysteine 0.5g; PH6.5; H 2O 1000mL.
Condition of culture: anaerobism, 37 ℃, 24h.
Above-mentioned bacterial strains is pressed clostridium butyricum 1-5 part, lactobacillus fermenti ML7 1-3 part, and lactobacillus fermenti La-YI 1-3 part, the ratio mixing of bifidobacterium animalis acid subspecies Qq08 1-3 part promptly gets yellow rice wine and abandons poor feeding probio additive.
It is 6000r/min in speed that the above-mentioned yellow rice wine of 1000ml is abandoned poor feeding probio additive bacterium liquid, and temperature is centrifugal 20min under 4 ℃ the condition, and abandoning supernatant is collected bacterium mud with physiological saline washing back.The composite protective agent that in the bacterium mud of centrifugal gained, adds bacterium mud two volumes, skimmed milk in the protective agent: trehalose: vitamin C: sodium glutamate (mass ratio)=15: 4: 1: 1.5, and mixing.Get the beaker of 500ml, the liquid nitrogen of packing into, the liquid-transfering gun with 1ml rifle head splashes into 15ml bacterium mud in beaker rapidly, behind the placement 2h, puts into the freeze drier freeze-drying in liquid nitrogen environment, gets yellow rice wine and abandons poor feeding probio additive finished product.

Claims (3)

1. one kind is used for the preparation method that yellow rice wine is abandoned poor feed probiotic additive, comprises following steps successively:
1) fermentation of clostridium butyricum (Clostridium butyricum)
Liquid seeds seed culture medium: 2.44% glucose (w/v), 2.08% yeast extract (w/v), 1% tryptose old (w/v), 0.1% (NH 4) 2SO 4(w/v), 0.1%NaHCO 3(w/v), 0.02%MnSO 4H 2O (w/v), 0.02%MgSO 47H 2O (w/v), 0.002%CaCl 2(w/v), initial pH is 8.5;
The fermentation medium of clostridium butyricum: 2% glucose (w/v), 3.98% soya-bean cake powder extract, 0.1% (NH 4) 2SO 4(w/v), 0.124%NaHCO 3(w/v), 0.37% corn steep liquor (w/v), 0.02%MnSO 4H 2O (w/v), 0.02%Mgso 47H 2O (w/v), 0.002%CaCl 2(w/v), initial pH is 7.5;
Condition of culture is an anaerobism, 37 ℃, and 24h, viable count can reach 7.1x10 8CFU/mL.
2) fermentation of lactobacillus fermenti ML7 (Lactobacillus fermentum ML7)
Medium component is: lactose 15g, yeast extract 5g, tryptone 5g, anhydrous sodium acetate 2g, MgSO 47H 2O, 0.02g, MnSO 44H 2O 0.001g, NaCl 0.001g, FeSO 47H 2O 0.001g, brewer's wort (15 ° of T of pol) 10ml, distilled water 1000ml, initial pH is 6.8; Use this culture medium, cultivate the ML7 viable count that obtains behind the 20h in anaerobism under 37 ℃ of conditions and can reach 2.2x10 10Cfu/ml.
3) fermentation of lactobacillus fermenti La-YI (Lactobacillus fermentum La-YI)
Medium component is: glucose 2.0%, and beef extract 0.5%, pancreatin are separated casein 0.5%, corn steep liquor 2%, dibasic ammonium citrate 0.2%, sodium acetate 0.5%, dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.05%, manganese sulfate 0.02%, distilled water 1000ml; In this culture medium of lactobacillus fermenti La-Y1, cultivate 16～18h, reached 10 for 37 ℃ 10More than the CFU/mL;
4) fermentation of bifidobacterium animalis acid subspecies Qq08 (Bifidobacterium animalis subsp.lactis Qq08)
TPY liquid: pancreatin is separated casein 10g; Peptone 5g; Yeast extract 2.5g; Glucose 15g; Soil temperature 80 1ml; K 2HPO 42g; MgCl 26H 2O 0.5g; CaCl 20.15g; ZnCl 27H 2O 0.25g, FeCl 33g, cysteine 0.5g; PH6.5; H 2O 1000mL;
Condition of culture: anaerobism, 37 ℃, 24h;
Above-mentioned bacterial strains is pressed clostridium butyricum 1-5 part, lactobacillus fermenti ML7 1-3 part, and lactobacillus fermenti La-YI 1-3 part, the ratio mixing of bifidobacterium animalis acid subspecies Qq08 1-3 part promptly gets yellow rice wine and abandons poor feeding probio additive.
2. method according to claim 1 is characterized in that this method also comprises the freeze drying step.
3. method according to claim 2, it is characterized in that described freeze-drying method is: it is 6000r/min in speed that the above-mentioned yellow rice wine of 1000ml is abandoned poor feeding probio additive bacterium liquid, temperature is centrifugal 20min under 4 ℃ the condition, and abandoning supernatant is collected bacterium mud with physiological saline washing back; The composite protective agent that in the bacterium mud of centrifugal gained, adds bacterium mud two volumes, skimmed milk in the protective agent: trehalose: vitamin C: sodium glutamate (mass ratio)=15: 4: 1: 1.5, and mixing; Get the beaker of 500ml, the liquid nitrogen of packing into, the liquid-transfering gun with 1ml rifle head splashes into 15ml bacterium mud in beaker rapidly, behind the placement 2h, puts into the freeze drier freeze-drying in liquid nitrogen environment, gets yellow rice wine and abandons poor feeding probio additive finished product.
CN2011101424784A 2011-05-30 2011-05-30 Method for preparing probiotic additive for yellow wine lees feed Expired - Fee Related CN102239957B (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696860A (en) * 2012-06-01 2012-10-03 江苏大学 Highly efficient and low-cost microbiological feed proteins based on vinegar residue and miscellaneous meal
CN106701523A (en) * 2017-04-11 2017-05-24 山东玉兔食品股份有限公司 Production process of butyric acid bacteria accelerated pre-fermentation butyric-acid-enriched health-care vinegar
CN108713652A (en) * 2018-05-29 2018-10-30 江苏傲农生物科技有限公司 It is a kind of to alleviate growing and fattening pigs transport stress and improve before the government official of meat with feed addictive and preparation method and application
CN110760467A (en) * 2019-11-26 2020-02-07 江南大学 Lactobacillus fermentum and application thereof in functional yellow wine

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CN1931004A (en) * 2006-09-15 2007-03-21 福建师范大学 Mixed fermentation process for producing high protein feed with paper-mulberry leaf and distiller's grains

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Publication number Priority date Publication date Assignee Title
CN1931004A (en) * 2006-09-15 2007-03-21 福建师范大学 Mixed fermentation process for producing high protein feed with paper-mulberry leaf and distiller's grains

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696860A (en) * 2012-06-01 2012-10-03 江苏大学 Highly efficient and low-cost microbiological feed proteins based on vinegar residue and miscellaneous meal
CN106701523A (en) * 2017-04-11 2017-05-24 山东玉兔食品股份有限公司 Production process of butyric acid bacteria accelerated pre-fermentation butyric-acid-enriched health-care vinegar
CN108713652A (en) * 2018-05-29 2018-10-30 江苏傲农生物科技有限公司 It is a kind of to alleviate growing and fattening pigs transport stress and improve before the government official of meat with feed addictive and preparation method and application
CN110760467A (en) * 2019-11-26 2020-02-07 江南大学 Lactobacillus fermentum and application thereof in functional yellow wine
CN110760467B (en) * 2019-11-26 2022-03-15 江南大学 Lactobacillus fermentum and application thereof in functional yellow wine

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