CN103355477A - Production method for feed through fermentation of soy sauce residues - Google Patents
Production method for feed through fermentation of soy sauce residues Download PDFInfo
- Publication number
- CN103355477A CN103355477A CN2013103376680A CN201310337668A CN103355477A CN 103355477 A CN103355477 A CN 103355477A CN 2013103376680 A CN2013103376680 A CN 2013103376680A CN 201310337668 A CN201310337668 A CN 201310337668A CN 103355477 A CN103355477 A CN 103355477A
- Authority
- CN
- China
- Prior art keywords
- aspergillus niger
- soy sauce
- pda
- feed
- fermentation
- 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.)
- Granted
Links
Images
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
- Soy Sauces And Products Related Thereto (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a production method for a feed through solid fermentation of soy sauce residues by Aspergillus niger. The method comprises the following steps: inoculating an Aspergillus niger strain taken from the inclined plane of a slant PDA solid medium to a PDA liquid medium, shaking up the PDA liquid medium, then carrying out cultivation for 24 h in a mildew incubator with a temperature of 28 DEG C and humidity of 70%, then inoculating 5% of obtained primary Aspergillus niger seeds into the PDA liquid medium and carrying out cultivation for 36 h under the conditions of a temperature of 29 DEG C and a speed of 180 r/min so as to obtain secondary Aspergillus niger seeds; and mixing 5% of soy sauce residues with water content of 80% with secondary Aspergillus niger seed liquid and carrying out cultivation for 72 h at a temperature of 25 to 30 DEG C so as to prepare the feed. According to the invention, Aspergillus niger is used for solid fermentation of the soy sauce residues, so crude protein content is increased by 56.8%, coarse fiber content is decreased by 68%, and the prepared feed can be easily absorbed by livestock and poultry and has improved palatability and an enhanced utilization rate.
Description
Technical field
The invention belongs to the solid microbe fermentation technology field, particularly relate to the method that a kind of aspergillus niger solid fermented sauce dregs of fat are produced feed.
Background technology
Soy sauce residues is the byproduct that makes soy sauce.Soy sauce residues is nutritious, and during the fermentation, the protein in raw material, starch were partly utilized, other nutritional labeling was stayed in the soy sauce residues mostly such as grease, fiber, phosphatide etc.The soy sauce residues fat content that produces that makes soy sauce take soybean as protein raw materials reaches 20% ~ 28%(butt, and is lower same), near the oil content of rapeseed.Crude protein content is more than 10%, even up to 30%.Also contain in addition abundant fiber, sugar and phosphatide etc., the soy sauce residues crude fat content that produces that makes soy sauce take dregs of beans as protein raw materials is 7.4% ~ 8.6%, crude protein content 19.5% ~ 25.8%, reduced sugar 10.7% ~ 12.3%.Approximately there is the soy sauce residues more than 2,700,000 tons every year in China.The residue of soya water content is large, and bright slag is moisture about 70%, and the soy sauce residues salt content is 2-7% approximately, very easily goes mouldy, and should not preserve.Only have at present the fraction residue of soya to undersell and make feed, but the low and difficult pin of feeding bioavailability is unsalable.Major part is not utilized, when having wasted the reproducible utilization resource, sometimes also can be putrid and deteriorated because of processing untimely generation, and contaminated environment.Therefore how fully utilizing residue of soya also just receives increasing concern.
The at present research work about the soy sauce residues microbiological feed mainly concentrates on screening and makes up suitable bacterial strain, adopts single bacterial classification or fermented by mixed bacterium mode, explores step or a multistep zymotechnique.Xie Han etc. have early carried out the research of the independent fermenting and producing microbiological feed of soy sauce residues, and they are with aspergillus and yeast fermented by mixed bacterium soy sauce residues 24h, and tunning moisture descends, and crude protein improves.Zhang Xining adopts saccharomycete and aspergillus, and Qiu Hongduan etc. utilize salt-resistant rhodospirillaceae bacteria, and He Jia etc. utilize aspergillus niger, candida utili and geotrichum candidum to carry out the technical study that the Mixed fermentation soy sauce residues is produced protein feed.Studies show that, under laboratory condition, the condition of culture of fermented sauce slag is: culture medium is unsterilised, and fermentation medium pH value is 5 for the first time, and inoculum concentration is 10%; The equivalent soy sauce residues is added in for the second time fermentation, 1.5% urea, and 15% drum head, fermentation time are 30h.The crude protein of product has reached 39.8% after the fermentation, and lab scale and pilot scale reach respectively 39.3% and 37.2%, and crude fiber content has descended 33.8% than raw material itself.Soy sauce residues also can add auxiliary material such as wheat bran, acid-sludge, rapeseed dregs and blood meal etc. and produce microbiological feed except microbiological feed is produced in direct fermentation.Zhang Xiumei etc. take soy sauce residues, wheat bran, Cottonseed Meal, corn protein powder, feather meal, rape cake, blood meal, flax powder, meat meal tankage, hoof-and-horn meal, sulfuric acid by and amino acid etc. as raw material, adopt the fodder yeast fermentation production of protein feedstuff.The king such as can fear at the leftover bits and pieces such as utilizing soy sauce-and vinegar-residue, adds poultry blood, processes through microbial fermentation, produces protein feed.Zhong Shirong etc. mix soy sauce residues and rapeseed dregs with 1:1, at (30 ± 2) ℃ lower solid-state deep ventilation fermentation 24h, experimental result shows: thick protein improves 16.9% through Aspergillus, and crude fibre descends, and palatability is improved.Wu Xiaoying etc. have studied the process conditions of producing protein feeds take residue of soya as the primary raw material microorganism solid fermentation, the result shows that residue of soya is behind aspergillus niger and Candida combination strain fermentation 2d, gross protein value brings up to 25.79% from 17.28%, and crude fibre drops to 13.68% from 16.45%.The total amino acid content of product has improved 44.66% than raw material simultaneously, and the palatability of animal is obviously improved.Zhao Jianguos etc. are produced bacterium miscegenation solid fermented sauce acid-sludge with saccharomycete and lysine and are produced the protein feed that lysine is strengthened.Han Li etc. are take soy sauce residues as basal medium, and acid-sludge is filler, and research is high with " 863 " yeast and aspergillus niger hybrid bacterial strain production protein content, enzyme is lived high feed.Wang Wenbo etc. utilize the leftover bits and pieces such as residue of soya, acid-sludge to add poultry blood, wheat bran detoxicated cottonseed through the biochemical treatment high-quality protein feed that ferments.
Soy sauce residues is because salt and crude fiber content are higher so that its Direct-fed consumption is limited.Reducing at present salt content generally has 2 kinds of modes, and the one, reduce salt content in the feed allowed band by washing or enzymolysis press dewatering; The 2nd, add auxiliary material such as wheat bran, cavings etc., reduce salt content.Crude fibre in the residue of soya mainly comprises cellulose, hemicellulose and lignin, and they twine mutually with the form of various chemical bonds, consists of the lignocellulosic of more difficult degradation, is difficult to be digested and assimilated by the enzyme that the animal alimentary canal produces.Wherein the ruminant tumor gastric microorganism can the Partial digestion cellulose, hemicellulose; Nonruminant is difficult to degraded cellulose and hemicellulose; And lignin no matter be ruminant or nonruminant, all can not be degraded by it.Therefore crude fibre is the restriction soy sauce residues as one of principal element of feed.Microorganism reduces the general many strain fermentations that adopt of crude fiber content in the soy sauce residues more at present.
Summary of the invention
The invention provides a kind of aspergillus niger solid fermented sauce dregs of fat and produce the method for feed, the feed that utilizes method of the present invention to produce can improve the effective rate of utilization of feed, improves the throughput rate of letting animals feed.
The invention discloses for achieving the above object following technology contents:
A kind of aspergillus niger solid fermented sauce dregs of fat are produced the method for feed, it is characterized in that being undertaken by following step:
(1) getting 5-15 ring aspergillus niger strain from inclined-plane PDA culture medium slant is inoculated into the PDA fluid nutrient medium of 25-100 mL, shake up and be placed on 28 ℃, humidity is to cultivate 24h in 70% the mold incubator, obtain one-level aspergillus niger seed, and then with one-level aspergillus niger seed with 1%-10%(w/w) inoculum concentration be inoculated in the 250 mL conical flasks that 100 mL PDA fluid nutrient mediums are housed, 29 ℃, cultivate 36 h under the 180 r/min conditions, obtain secondary aspergillus niger seed;
Wherein the composition of PDA solid medium is as follows: 20%(w/w) potato juice 1000 mL; Glucose 20 g; Agar 18 g; PDA Liquid Culture based formulas is as follows: 20%(w/w) potato juice 1000 mL; Glucose 20 g;
(2) with water content 70%-90%(w/w) soy sauce residues by 1%-10%(w/w) admix in the inoculum concentration aspergillus niger secondary seed solution, cultivate after 60-84 hour for 25-30 ℃, drying is ground into powdery or is processed into pellet.
Because salinity and the crude fiber content of soy sauce residues are high, for it is developed to feedstuff, we study from the screening of the Facultative Halophiles of lignocellulose degradation, the best bacterium of ligocellulose degradation is white-rot fungi, (horse is good but our salt tolerance that studies show that them is bad, the model extensive region, Anna, Chen Longbin, Wang Changlu, Wang Wenjie. NaCl is on the impact [J] of white rot conk. feed research, 2011,4:32-34.), aspergillus niger has then had the function of lignocellulose degradation and salt tolerant concurrently, just can reach and makes crude protein content increase by 56.8% in the situation that do not add auxiliary material and normal temperature, the effect of coarse-fibred content decrease 68%, but when inoculum concentration was lower than 5%, Aspergillus Niger Growth speed was slower, and 72h does not reach this effect.The present invention adopts before and after the fermentation of Aspergillus niger soy sauce residues that very large variation has occured crude protein content in the soy sauce residues, by original 22.06% 34.59% changing till now.Before and after the soy sauce residues in the soy sauce residues crude fiber content by original 13.59% till now 4.35%.Illustrate that aspergillus niger has good lignocellulose degradation ability and the effect by crude protein content.
The aspergillus niger that the present invention uses (
Aspergillus niger) Chinese agriculture microorganism fungus kind preservation center, bacterial classification source, culture presevation ACCC30557.
The present invention adopts the physicochemical property of its product of pellet that the aspergillus niger solid fermented sauce dregs of fat produce as follows:
(1) salt of soy sauce residues is divided into 1.87%.
(2) crude protein content is 34.59%
(3) coarse-fibred content 4.35%.
The method of utilizing soy sauce residue fermentation to produce feed disclosed by the invention, the good effect that has is: soy sauce residues is carried out fermentation of Aspergillus niger, obviously improve its nutritive value, especially make crude protein content increase by 56.8%, coarse-fibred content decrease 68%.Made feed is easily absorbed by livestock and poultry, and its palatability and utilization rate are improved, and adds 18%-27% in finishing pigs diets, and daily ingestion amount improves 8.1%-9.2%, and daily gain improves 7.7%-14.1%, and feed cost reduces 9-11%.
Description of drawings:
Fig. 1 is aspergillus fermentation flow chart.
The specific embodiment:
Below by example the present invention is further set forth, but do not limit the present invention, if the test method of using among the embodiment is conventional method without specified otherwise.Chinese agriculture microorganism fungus kind preservation center, aspergillus niger strain source, culture presevation ACCC30557.
Embodiment 1:
The aspergillus niger solid fermented sauce dregs of fat are produced the method for feed:
(1) getting 5 ring aspergillus niger strains from inclined-plane PDA culture medium slant is inoculated into the PDA fluid nutrient medium of 25 mL, shake up and be placed on 28 ℃, humidity is to cultivate 24h in 70% the mold incubator, obtain one-level aspergillus niger seed, and then with one-level aspergillus niger seed with 2%(w/w) inoculum concentration be inoculated in the 250 mL conical flasks that 100 mL PDA fluid nutrient mediums are housed, 29 ℃, cultivate 36 h under the 180 r/min conditions, obtain secondary aspergillus niger seed;
Wherein the composition of PDA solid medium is as follows: 20%(w/w) potato juice 1000 mL; Glucose 20 g; Agar 18 g; PDA Liquid Culture based formulas is as follows: 20%(w/w) potato juice 1000 mL; Glucose 20 g; (2) with water content 70%(w/w) soy sauce residues by 2%(w/w) admix in the inoculum concentration aspergillus niger secondary seed solution, cultivate after 60 hours for 25 ℃, drying is ground into powdery or is processed into pellet.
Embodiment 2
The aspergillus niger solid fermented sauce dregs of fat are produced the method for feed:
(1) getting 10 ring aspergillus niger strains from inclined-plane PDA culture medium slant is inoculated into the PDA fluid nutrient medium of 55 mL, shake up and be placed on 28 ℃, humidity is to cultivate 24h in 70% the mold incubator, obtain one-level aspergillus niger seed, and then with one-level aspergillus niger seed with 5%(w/w) inoculum concentration be inoculated in the 250 mL conical flasks that 100 mL PDA fluid nutrient mediums are housed, 29 ℃, cultivate 36 h under the 180 r/min conditions, obtain secondary aspergillus niger seed;
Wherein the composition of PDA solid medium is as follows: 20%(w/w) potato juice 1000 mL; Glucose 20 g; Agar 18 g; PDA Liquid Culture based formulas is as follows: 20%(w/w) potato juice 1000 mL; Glucose 20 g;
(2) with water content 80%(w/w) soy sauce residues by 5%(w/w) admix in the inoculum concentration aspergillus niger secondary seed solution, cultivate after 70 hours for 25-30 ℃, drying is ground into powdery or is processed into pellet.
Embodiment 3
The aspergillus niger solid fermented sauce dregs of fat are produced the method for feed:
(1) getting 15 ring aspergillus niger strains from inclined-plane PDA culture medium slant is inoculated into the PDA fluid nutrient medium of 100 mL, shake up and be placed on 28 ℃, humidity is to cultivate 24h in 70% the mold incubator, obtain one-level aspergillus niger seed, and then with one-level aspergillus niger seed with 10%(w/w) inoculum concentration be inoculated in the 250 mL conical flasks that 100 mL PDA fluid nutrient mediums are housed, 29 ℃, cultivate 36 h under the 180 r/min conditions, obtain secondary aspergillus niger seed;
Wherein the composition of PDA solid medium is as follows: 20%(w/w) potato juice 1000 mL; Glucose 20 g; Agar 18 g; PDA Liquid Culture based formulas is as follows: 20%(w/w) potato juice 1000 mL; Glucose 20 g; (2) with water content 90%(w/w) soy sauce residues by 10%(w/w) admix in the inoculum concentration aspergillus niger secondary seed solution, cultivate after 84 hours for 25-30 ℃, drying is ground into powdery or is processed into pellet.
Embodiment 4
Comparative test:
Conventional soy sauce residue fermentation method:
Step: with aspergillus niger, Candida combined fermentation, culture medium prescription is residue of soya 90 g, wheat bran 10 g, urea 0.8 g, KH
2PO
40.6 g, culture medium thickness is about 2 cm, and inoculum concentration is 10%, natural pH value, and water content 65%-70%, fermentation temperature are 28 ℃.
The result: residue of soya is behind aspergillus niger and Candida combination strain fermentation 2 d, and gross protein value brings up to 25.79% from 17.28%, and crude fibre drops to 13.68% from 16.45%.
Step: adopt secondary fermentation, that is: for the first time one the 1st fermentation one of solid fermentation culture medium one inoculated aspergillus niger (30 ℃ of static cultivation 3 d) adds 60 ℃ of oven dry behind an amount of wheat bran, urea and equivalent residue of soya one inoculation geotrichum candidum, one the 2nd fermentation of saccharomycete (the 30 ℃ of static cultivations) 30h.
The result: reach 37.2% through the tunning crude protein content of secondary fermentation, improved 50% than the crude protein of residue of soya, crude fiber content has descended 33.8% than raw material, and fermented product has the fragrant and sweet flavor of fermentation.
Step: aspergillus (not identifying) fermentation flow chart is seen Fig. 1.
The result: behind the fermentation 24h, crude protein is brought up to 37.8-38.9% by 32.3%, has improved 17%-20%; Crude fibre is degraded to 15.5-16.3% by 18.2%, has reduced 10.44-14.84%.
The present invention adopt aspergillus niger (
Aspergillus niger) the fermented sauce slag:
Step: (its prescription is as follows: 20% potato juice, 1000 mL from inclined-plane PDA culture medium; Glucose 20 g; Agar 18 g) (its prescription is as follows: 20% potato juice, 1000 mL to the PDA fluid nutrient medium of 50 mL to get 10 ring bacterial classification inoculations on the inclined-plane; Glucose 20 g) in, after shaking up, placing 28 ℃ of humidity is that 70% mold incubator is cultivated 24 h, obtain one-level aspergillus niger seed, and then the inoculum concentration of one-level aspergillus niger seed with 5 % be inoculated in the 250 mL conical flasks that 100 mL PDA fluid nutrient mediums are housed, 29 ℃, cultivate 36 h under the 180 r/min conditions, obtain secondary aspergillus niger seed.The soy sauce residues of water content 80% is admixed the inoculum concentration aspergillus niger secondary seed solution by 5%, cultivate after 72 hours for 25-30 ℃, drying is ground into powdery or is processed into pellet.
The result: residue of soya after aspergillus niger strain ferments 3 d, before and after the fermentation in the soy sauce residues crude fiber content by original 13.59% till now 4.35%, crude protein is by original 22.06% 34.59% changing till now.
| Relatively | Salt content | Crude protein content | Crude fiber content |
| Common soy sauce residues | 1.87% | 19.5-25.8% | 12.64-13.6％ |
| Soy sauce residues behind the fermentation of Aspergillus niger | 1.87% | 34.59% | 4.35% |
Conclusion: residue of soya after aspergillus niger strain ferments 3 d, before and after the fermentation in the soy sauce residues crude fiber content by original 13.59% till now 4.35%, crude protein is by original 22.06% 34.59% changing till now.Make crude protein content increase by 56.8%, coarse-fibred content decrease 68%.
Embodiment 5
Embodiment uses
Step: the soy sauce residues 18%-27% in the big porker daily ration of feeding behind the interpolation fermentation of Aspergillus niger, daily ingestion amount improves 8.1%-9.2%, and daily gain improves 7.7%-14.1%, and feed cost reduces 9-11%.
The result:
| Relatively | Daily ingestion amount | Daily gain | Feed cost |
| Do not add | 2.32 kg/d | 0.65kg/d | 3200 yuan/tons |
| Soy sauce residues behind the interpolation fermentation of Aspergillus niger | 2.52 kg/d | 0.72kg/d | 2900 yuan/tons |
Claims (1)
1. the aspergillus niger solid fermented sauce dregs of fat are produced the method for feed, it is characterized in that being undertaken by following step:
(1) getting 5-15 ring aspergillus niger strain from inclined-plane PDA culture medium slant is inoculated into the PDA fluid nutrient medium of 25-100 mL, shake up and be placed on 28 ℃, humidity is to cultivate 24h in 70% the mold incubator, obtain one-level aspergillus niger seed, and then with one-level aspergillus niger seed with 1%-10%(w/w) inoculum concentration be inoculated in the 250 mL conical flasks that 100 mL PDA fluid nutrient mediums are housed, 29 ℃, cultivate 36 h under the 180 r/min conditions, obtain secondary aspergillus niger seed;
Wherein the composition of PDA solid medium is as follows: 20%(w/w) potato juice 1000 mL; Glucose 20 g; Agar 18 g; PDA Liquid Culture based formulas is as follows: 20%(w/w) potato juice 1000 mL; Glucose 20 g;
(2) with water content 70%-90%(w/w) soy sauce residues by 1%-10%(w/w) admix in the inoculum concentration aspergillus niger secondary seed solution, cultivate after 60-84 hour for 25-30 ℃, drying is ground into powdery or is processed into pellet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310337668.0A CN103355477B (en) | 2013-08-06 | 2013-08-06 | Production method for feed through fermentation of soy sauce residues |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310337668.0A CN103355477B (en) | 2013-08-06 | 2013-08-06 | Production method for feed through fermentation of soy sauce residues |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103355477A true CN103355477A (en) | 2013-10-23 |
| CN103355477B CN103355477B (en) | 2015-06-10 |
Family
ID=49358428
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310337668.0A Active CN103355477B (en) | 2013-08-06 | 2013-08-06 | Production method for feed through fermentation of soy sauce residues |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103355477B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886337A (en) * | 2015-07-03 | 2015-09-09 | 四川理工学院 | Method for preparing sauce-and-vinegar-residue protein feed |
| CN106107206A (en) * | 2016-08-10 | 2016-11-16 | 南阳理工学院 | A kind of preparation method of fermented type chicken feed |
| CN106722774A (en) * | 2016-11-15 | 2017-05-31 | 加加食品集团股份有限公司 | One kind enzymolysis soy sauce pin fast press-filtration technique |
| CN106819645A (en) * | 2016-12-31 | 2017-06-13 | 新昌县润普水产科技有限公司 | The white crucian carp feed of fermented vegetable protein and preparation method |
| CN110403063A (en) * | 2019-09-04 | 2019-11-05 | 安徽省农业科学院农产品加工研究所 | A kind of locust tree leaf fermentation material and its preparation method and application |
| CN111838407A (en) * | 2020-07-15 | 2020-10-30 | 山东理工大学 | High-protein probiotic feed prepared from sauce residue by solid state fermentation method and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756003A (en) * | 2008-10-08 | 2010-06-30 | 天津生机集团股份有限公司 | Method for producing feed by peanut shell and soy sauce residue fermentation |
| CN101717729B (en) * | 2009-11-10 | 2012-04-25 | 殷腊生 | Method for preparing polypeptide protein feed and cellulase produced by fermentation of aspergillus niger strains |
| CN102524544A (en) * | 2012-01-06 | 2012-07-04 | 广东美味鲜调味食品有限公司 | Feed enzymic preparation prepared by using soy sauce residues and preparation method of feed enzymic preparation |
| CN102533703A (en) * | 2012-01-06 | 2012-07-04 | 广东美味鲜调味食品有限公司 | Protease preparation prepared from primary oil dreg during brewing of soy sauce and preparation method thereof |
-
2013
- 2013-08-06 CN CN201310337668.0A patent/CN103355477B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756003A (en) * | 2008-10-08 | 2010-06-30 | 天津生机集团股份有限公司 | Method for producing feed by peanut shell and soy sauce residue fermentation |
| CN101717729B (en) * | 2009-11-10 | 2012-04-25 | 殷腊生 | Method for preparing polypeptide protein feed and cellulase produced by fermentation of aspergillus niger strains |
| CN102524544A (en) * | 2012-01-06 | 2012-07-04 | 广东美味鲜调味食品有限公司 | Feed enzymic preparation prepared by using soy sauce residues and preparation method of feed enzymic preparation |
| CN102533703A (en) * | 2012-01-06 | 2012-07-04 | 广东美味鲜调味食品有限公司 | Protease preparation prepared from primary oil dreg during brewing of soy sauce and preparation method thereof |
Non-Patent Citations (5)
| Title |
|---|
| 丁浩 等: "马铃薯葡萄糖培养基制作方法的改进", 《中国酿造》 * |
| 李湛 等: "酱油渣发酵生产蛋白质饲料的研究", 《广东饲料》 * |
| 杨勇 等: "PDA培养基改良配方的研究", 《酿酒科技》 * |
| 汤忠华: "PDA培养基制作法的改进", 《食用菌》 * |
| 马良 等: "酱油渣资源化利用现状及其饲料化发展前景", 《农业环境与发展》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886337A (en) * | 2015-07-03 | 2015-09-09 | 四川理工学院 | Method for preparing sauce-and-vinegar-residue protein feed |
| CN104886337B (en) * | 2015-07-03 | 2018-10-09 | 四川理工学院 | A method of preparing sauce vinegar grain protein feed |
| CN106107206A (en) * | 2016-08-10 | 2016-11-16 | 南阳理工学院 | A kind of preparation method of fermented type chicken feed |
| CN106107206B (en) * | 2016-08-10 | 2020-06-23 | 南阳理工学院 | Preparation method of fermented chicken feed |
| CN106722774A (en) * | 2016-11-15 | 2017-05-31 | 加加食品集团股份有限公司 | One kind enzymolysis soy sauce pin fast press-filtration technique |
| CN106722774B (en) * | 2016-11-15 | 2020-11-13 | 加加食品集团股份有限公司 | Rapid filter pressing process for enzymolysis soy sauce foot |
| CN106819645A (en) * | 2016-12-31 | 2017-06-13 | 新昌县润普水产科技有限公司 | The white crucian carp feed of fermented vegetable protein and preparation method |
| CN110403063A (en) * | 2019-09-04 | 2019-11-05 | 安徽省农业科学院农产品加工研究所 | A kind of locust tree leaf fermentation material and its preparation method and application |
| CN111838407A (en) * | 2020-07-15 | 2020-10-30 | 山东理工大学 | High-protein probiotic feed prepared from sauce residue by solid state fermentation method and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103355477B (en) | 2015-06-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101273749B (en) | Method of mixed fermentation treatment using vinasse as main feed raw material | |
| CN102934736B (en) | Method for preparing sweet potato skin/ sweet potato powder dreg fermented feed | |
| CN104472879A (en) | Tea residue feed additive and preparation method thereof | |
| CN103355477B (en) | Production method for feed through fermentation of soy sauce residues | |
| CN101190003A (en) | High-efficiency biological active fodder additives products and producing method and application thereof | |
| CN104920806A (en) | Bran protein feed preparing method by using mixed bacteria multi-step fermentation | |
| CN102823725B (en) | Method for producing biologic protein feed by using solid-state fermentation fiber dreg | |
| CN104026331B (en) | The preparation method of mature vinegar vinegar grain feed | |
| CN104757267A (en) | Apple pomace microbial culture starter and method for producing biological feed by apple pomace microbial culture starter | |
| CN104381686A (en) | Spent mushroom substrate microbial milk-cow feed and preparation method thereof | |
| CN109287865A (en) | A kind of composite fermentation protein feed and preparation method thereof | |
| CN106333060A (en) | Microbial fermentation feed and preparation method and application thereof | |
| CN102246890A (en) | Making method for producing biologic protein feeds by using corncobs | |
| CN103564199A (en) | Method for producing cow feed by multi-strain mixing solid-state fermentation | |
| CN104012787A (en) | Method for preparing corn straw coarse feed by microbial beneficial living bacteria | |
| CN102960541B (en) | Method for producing environment-friendly biological feed employing distiller grains and glycoprotein | |
| CN103156051B (en) | Method using composite bacterium to ferment bean dregs to manufacture protein feed | |
| CN110447758A (en) | Utilize the method for composite microbial bacteria common fermentation bagasse production feed | |
| CN104855680A (en) | Pleurotus nebrodensis fungus chaff fermented feed and processing technology thereof | |
| CN114158648A (en) | Tomato peel residue biological fermentation feed, preparation method and application thereof | |
| CN104304666A (en) | Method for producing feed by fermenting straw by compound microorganisms | |
| CN102511652A (en) | Production method for microbial balanced protein feed | |
| CN107535699A (en) | A kind of preparation method rich in volatile fatty acid calcium cud source fermentative feedstuff of microbe | |
| CN107712266A (en) | Secondary fermentation grain slag produces the method and application method of high activity high nutrition feed | |
| CN106578723A (en) | Letinous edodes residue fermented feed and breeding method for raising meat quality of genetically improved farmed tilapia |
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 | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210119 Address after: 300192, 26 Nankai District Aerospace Road, Tianjin Patentee after: Tianjin Academy of Agricultural Sciences Address before: 300381 17 km away from Jinjing, Xiqing District, Tianjin Patentee before: TIANJIN INSTITUTE OF ANIMAL HUSBANDRY AND VETERINARY |