CN103355477B - Production method for feed through fermentation of soy sauce residues - Google Patents
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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 solid microbe fermentation technology field, particularly relate to a kind of method that aspergillus niger solid fermented sauce dregs of fat produce feed.
Background technology
Soy sauce residues is the byproduct made soy sauce.Soy sauce residues is nutritious, and during the fermentation, except the protein in raw material, starch are partly utilized, other nutritional labeling, as grease, fiber, phosphatide etc. are stayed in soy sauce residues mostly.With soybean be protein raw materials make soy sauce produce soy sauce residues fat content reach 20% ~ 28%(butt, lower with), close to the oil content of rapeseed.Crude protein content more than 10%, even up to 30%.In addition also containing abundant fiber, sugar and phosphatide etc., take dregs of beans as the make soy sauce soy sauce residues crude fat content of generation of protein raw materials be 7.4% ~ 8.6%, crude protein content 19.5% ~ 25.8%, reduced sugar 10.7% ~ 12.3%.China about has the soy sauce residues of more than 2,700,000 tons every year.Residue of soya water content is large, and fresh slag moisture about 70%, soy sauce residues salt content is about 2-7%, very easily goes mouldy, and should not preserve.At present only have fraction residue of soya to undersell and make feed, but feeding bioavailability is low and difficult pin is unsalable.Major part is not utilized, and while wasting reproducible utilization resource, sometimes also can occur putrid and deteriorated not in time because of process, contaminated environment.Therefore how to fully utilize residue of soya and also just receive increasing concern.
Research work at present about soy sauce residues microbiological feed mainly concentrates on screening and builds suitable bacterial strain, adopts single bacterial classification or fermented by mixed bacterium mode, explores a step or more fermentation technique.Xie Han etc. have comparatively 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 declines, 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 of Mixed fermentation soy sauce residues production protein feed.Research shows, in laboratory conditions, 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%; Equivalent soy sauce residues is added in second time fermentation, and 1.5% urea, 15% drum head, fermentation time is 30h.After fermentation, the crude protein of product reaches 39.8%, and lab scale and pilot scale reach 39.3% and 37.2% respectively, and crude fiber content have dropped 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. with 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. for raw material, adopt fodder yeast fermentation production of protein feedstuff.King can to fear etc. and utilizes the leftover bits and pieces such as soy sauce-and vinegar-residue, adds poultry blood, through fermentable process, produces protein feed.Soy sauce residues and rapeseed dregs mix with 1:1 by Zhong Shirong etc., and through Aspergillus solid-state deep ventilation fermentation 24h at (30 ± 2) DEG C, experimental result shows: thick protein improves 16.9%, and crude fibre declines, and palatability is improved.It is the process conditions that primary raw material microorganism solid fermentation produces protein feeds that Wu Xiaoying etc. have studied with residue of soya, result shows that residue of soya is after 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 improves 44.66% than raw material simultaneously, and the palatability of animal is obviously improved.Zhao Jianguos etc. produce with saccharomycete and lysine the protein feed that bacterium mixed solid-state fermentation sauce acid-sludge produces lysine strengthening.Han Li etc. are culture medium based on soy sauce residues, and acid-sludge is filler, and research is with " 863 " yeast and aspergillus niger hybrid bacterial strain production protein content is high, enzyme lives high feed.Wang Wenbo etc. utilize that the leftover bits and pieces such as residue of soya, acid-sludge adds poultry blood, wheat bran detoxicated cottonseed to ferment high-quality protein feed through biochemical treatment.
Soy sauce residues due to salt and higher its Direct-fed consumption that makes of crude fiber content limited.Current reduction salt content generally has 2 kinds of modes, and one is reduce salt content in feed allowed band by washing or enzymolysis press dewatering; Two is add auxiliary material as wheat bran, cavings etc., reduces salt content.Crude fibre in residue of soya mainly comprises cellulose, hemicellulose and lignin, and they are wound around mutually with the form of various chemical bond, forms the lignocellulosic of more difficult degradation, be difficult to the enzyme produced by animal alimentary canal digest and assimilate.Wherein ruminant tumor gastric microorganism can 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 principal element one of of restriction soy sauce residues as feed.Current microorganism reduces the crude fiber content generally many strain fermentations of many employings in soy sauce residues.
Summary of the invention
The invention provides a kind of method that aspergillus niger solid fermented sauce dregs of fat produce feed, the feed utilizing 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 following technology contents for achieving the above object:
The aspergillus niger solid fermented sauce dregs of fat produce a 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 in the PDA fluid nutrient medium of 25-100 mL, shake up and be placed on 28 DEG C, humidity is cultivate 24h in the mold incubator of 70%, obtain one-level aspergillus niger seed, and then by 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 DEG C, under 180 r/min conditions, cultivate 36 h, 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) by water content 70%-90%(w/w) soy sauce residues by 1%-10%(w/w) admix in inoculum concentration aspergillus niger secondary seed solution, cultivate after 60-84 hour, dry, pulverize powdering or be processed into pellet for 25-30 DEG C.
Due to the salinity of soy sauce residues and crude fiber content high, in order to it is developed to feedstuff, we study the screening from the Facultative Halophiles of lignocellulose degradation, the best bacterium of ligocellulose degradation is white-rot fungi, but our research shows the bad (Ma Liang of their salt tolerance, Fan Huan, Anna, Chen Longbin, Wang Changlu, Wang Wenjie. NaCl is on the impact [J] of white rot conk. and feed is studied, 2011, 4:32-34.), aspergillus niger has then had the function of lignocellulose degradation and salt tolerant concurrently, just can reach when not adding auxiliary material and normal temperature makes crude protein content add 56.8%, the effect of coarse-fibred content decline 68%, but inoculum concentration lower than 5% time, Aspergillus Niger Growth speed is slower, 72h does not reach this effect.The present invention to adopt before and after fermentation of Aspergillus niger soy sauce residues crude protein content in soy sauce residues to have a very large change, by original 22.06% 34.59% change till now.Before and after soy sauce residues in 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.
Aspergillus niger that the present invention uses (
aspergillus niger) bacterial classification source Chinese agriculture Culture Collection, culture presevation ACCC30557.
The physicochemical property of its product of pellet that the present invention adopts the aspergillus niger solid fermented sauce dregs of fat to produce is 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 utilizing soy sauce residue fermentation to produce feed disclosed by the invention, the good effect had is: soy sauce residues is carried out fermentation of Aspergillus niger, significantly improves its nutritive value, especially makes crude protein content add 56.8%, and coarse-fibred content declines 68%.Made feed is easily absorbed by livestock and poultry, and its palatability and utilization rate are improved, in finishing pigs diets, add 18%-27%, and daily ingestion amount improves 8.1%-9.2%, and daily gain improves 7.7%-14.1%, and feed cost reduces 9-11%.
Accompanying drawing illustrates:
Fig. 1 is aspergillus fermentation flow diagram.
detailed description of the invention:
Below by example, the present invention is set forth further, but do not limit the present invention, if the test method used in embodiment is conventional method without specified otherwise.Aspergillus niger strain source Chinese agriculture Culture Collection, culture presevation ACCC30557.
Embodiment 1:
The aspergillus niger solid fermented sauce dregs of fat produce the method for feed:
(1) getting 5 ring aspergillus niger strains from inclined-plane PDA culture medium slant is inoculated in the PDA fluid nutrient medium of 25 mL, shake up and be placed on 28 DEG C, humidity is cultivate 24h in the mold incubator of 70%, obtain one-level aspergillus niger seed, and then by 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 DEG C, under 180 r/min conditions, cultivate 36 h, 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) by water content 70%(w/w) soy sauce residues by 2%(w/w) admix in inoculum concentration aspergillus niger secondary seed solution, cultivate after 60 hours, dry, pulverize powdering or be processed into pellet for 25 DEG C.
Embodiment 2
The aspergillus niger solid fermented sauce dregs of fat produce the method for feed:
(1) getting 10 ring aspergillus niger strains from inclined-plane PDA culture medium slant is inoculated in the PDA fluid nutrient medium of 55 mL, shake up and be placed on 28 DEG C, humidity is cultivate 24h in the mold incubator of 70%, obtain one-level aspergillus niger seed, and then by 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 DEG C, under 180 r/min conditions, cultivate 36 h, 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) by water content 80%(w/w) soy sauce residues by 5%(w/w) admix in inoculum concentration aspergillus niger secondary seed solution, cultivate after 70 hours, dry, pulverize powdering or be processed into pellet for 25-30 DEG C.
Embodiment 3
The aspergillus niger solid fermented sauce dregs of fat produce the method for feed:
(1) getting 15 ring aspergillus niger strains from inclined-plane PDA culture medium slant is inoculated in the PDA fluid nutrient medium of 100 mL, shake up and be placed on 28 DEG C, humidity is cultivate 24h in the mold incubator of 70%, obtain one-level aspergillus niger seed, and then by 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 DEG C, under 180 r/min conditions, cultivate 36 h, 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) by water content 90%(w/w) soy sauce residues by 10%(w/w) admix in inoculum concentration aspergillus niger secondary seed solution, cultivate after 84 hours, dry, pulverize powdering or be processed into pellet for 25-30 DEG C.
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, water content 65%-70%, and fermentation temperature is 28 DEG C.
Result: residue of soya is after 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: first time solid fermentation culture medium one inoculated aspergillus niger (30 DEG C of static gas wave refrigerator 3 d) one the 1st fermentation one add appropriate wheat bran, urea and equivalent residue of soya one and inoculate 60 DEG C of oven dry after geotrichum candidum, saccharomycete (30 DEG C of static gas wave refrigerator) one the 2nd fermentation 30h.
Result: the tunning crude protein content through secondary fermentation reaches 37.2%, and improve 50% than the crude protein of residue of soya, crude fiber content have dropped 33.8% than raw material, fermented product has the fragrant and sweet taste of fermentation.
Step: aspergillus (qualification) fermentation flow diagram is shown in Fig. 1.
Result: after fermentation 24h, crude protein brings up to 37.8-38.9% by 32.3%, improves 17%-20%; Crude fibre is degraded to 15.5-16.3% by 18.2%, reduces 10.44-14.84%.
The present invention adopt aspergillus niger (
aspergillus niger) fermented sauce slag:
Step: (its formula is as follows: 20% potato juice 1000 mL from inclined-plane PDA culture medium; Glucose 20 g; Agar 18 g) inclined-plane is got 10 ring strain inoculation, and to the PDA fluid nutrient medium of 50 mL, (its formula is as follows: 20% potato juice 1000 mL; Glucose 20 g) in, after shaking up, be placed in 28 DEG C of humidity be 70% mold incubator cultivate 24 h, obtain one-level aspergillus niger seed, and then one-level aspergillus niger seed is inoculated into the inoculum concentration of 5 % 100 mL PDA fluid nutrient mediums are housed 250 mL conical flasks in, 29 DEG C, under 180 r/min conditions, cultivate 36 h, obtain secondary aspergillus niger seed.The soy sauce residues of water content 80% is admixed inoculum concentration aspergillus niger secondary seed solution by 5%, cultivates after 72 hours, dry, pulverize powdering or be processed into pellet for 25-30 DEG C.
Result: residue of soya ferments after 3 d through aspergillus niger strain, before and after fermentation in soy sauce residues crude fiber content by original 13.59% till now 4.35%, crude protein is by original 22.06% 34.59% change 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 after fermentation of Aspergillus niger | 1.87% | 34.59% | 4.35% |
Conclusion: residue of soya ferments after 3 d through aspergillus niger strain, before and after fermentation in soy sauce residues crude fiber content by original 13.59% till now 4.35%, crude protein is by original 22.06% 34.59% change till now.Make crude protein content add 56.8%, coarse-fibred content declines 68%.
Embodiment 5
Embodiment is applied
Step: the soy sauce residues 18%-27% add fermentation of Aspergillus niger in the big porker daily ration of feeding after, daily ingestion amount improves 8.1%-9.2%, and daily gain improves 7.7%-14.1%, and feed cost reduces 9-11%.
Result:
| Relatively | Daily ingestion amount | Daily gain | Feed cost |
| Do not add | 2.32 kg/d | 0.65kg/d | 3200 yuan/ton |
| Add the soy sauce residues after fermentation of Aspergillus niger | 2.52 kg/d | 0.72kg/d | 2900 yuan/ton |
Claims (1)
1. the aspergillus niger solid fermented sauce dregs of fat produce a 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 in the PDA fluid nutrient medium of 25-100 mL, shake up and be placed on 28 DEG C, humidity is cultivate 24h in the mold incubator of 70%, obtain one-level aspergillus niger seed, and then by 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 DEG C, under 180 r/min conditions, cultivate 36 h, 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) by water content 70%-90%(w/w) soy sauce residues by 1%-10%(w/w) admix in inoculum concentration aspergillus niger secondary seed solution, cultivate after 60-84 hour, dry, pulverize powdering or be processed into pellet for 25-30 DEG C; Described aspergillus niger (
aspergillus niger) bacterial classification source Chinese agriculture Culture Collection, culture presevation number is ACCC30557.
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| CN104886337B (en) * | 2015-07-03 | 2018-10-09 | 四川理工学院 | A method of preparing sauce vinegar grain protein feed |
| CN106107206B (en) * | 2016-08-10 | 2020-06-23 | 南阳理工学院 | Preparation method of fermented chicken feed |
| 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 |
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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 |