CN107333974A - A kind of nutrition and the preparation method of feature fermented peanut meal - Google Patents
A kind of nutrition and the preparation method of feature fermented peanut meal Download PDFInfo
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- CN107333974A CN107333974A CN201610270125.5A CN201610270125A CN107333974A CN 107333974 A CN107333974 A CN 107333974A CN 201610270125 A CN201610270125 A CN 201610270125A CN 107333974 A CN107333974 A CN 107333974A
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Abstract
A kind of nutrition and the preparation method of feature fermented peanut meal, the present invention relates to technical field of biological fermentation, using peanut meal as raw material, effectively degraded high molecular weight protein using microbial fermentation technology, produce nutrient functional polypeptide, amino acid content, improve digestive utilization ratio and anti-oxidation function, it is higher pointedly to solve fermented peanut meal high molecular weight protein content, amino acid content is uneven, and digestibility is low to wait the subject matter for influenceing peanut meal nutritive value.High-quality fermented peanut meal both with nutrition and feature, the microorganism fermentation process for preparing nutrition and feature fermented peanut meal of especially a kind of solid state fermentation are obtained simultaneously.Original 1 plant of starting strain bacillus licheniformis (Bacillus licheniformis) is through overactivation, after expanding culture, it is inoculated into peanut meal that (peanut meal crushed 40 mesh with 15% inoculum concentration, material-water ratio=1: 0.8), well mixed, ferment 21h () in 37 DEG C every 4h stirrings once.In 50 DEG C of dries pulverizings, 40 mesh sieves are crossed, nutritional ingredient is carried out to the front and rear peanut meal that ferments and oxidation resistance is analyzed.
Description
Technical field
The invention belongs to fermentation technical field, the preparation method of more particularly to a kind of nutrition and feature fermented peanut meal.
Background technology
Peanut meal is accessory substance of the peanut after squeezing or soaking extract oil that shell.Its is nutritious, and crude protein content is about higher by 3% than dregs of beans crude protein content between 44%-47%；Polyoses content is high；Metabolic energy level highest in all meal expeller and mealsolvents；And contain a variety of mineral elements such as Mg, K, Ca, Fe, Na, Zn, P, Cu, Mn.But, because protein is all to be formed to exist with macromolecular in peanut meal, and uneven (the essential amino acids content such as lysine, methionine deficiency of amino acid content, arginine content is higher, and arginine has the antagonism relationship with lysine), when causing with nonruminants such as peanut meal feeding chicken, pigs, the growth performance of animal can be reduced.Along with the pollution of aflatoxin, its nutritive value and Utilization prospects of peanut meal have been had a strong impact on.
At present, the utilization for peanut meal are more using enzymatic isolation method protein degradation production polypeptide, but separation and purification of products is difficult under this method, and yield is relatively low, and later stage drying cost is higher；Meanwhile polypeptide contains bitter taste caused by enzymolysis, it is difficult to large-scale production.And microorganism solid fermentation method is degraded peanut meal using a variety of enzymes of excellent microorganism secretion under microenvironment, first, peanut meal high molecular weight protein is degraded, generation polypeptide (its bitter taste can the peptide ending enzyme caused by microorganism pass through end modified effect remove), small peptide (have good digest and assimilate performance) or free amino acid, along with protein matter caused by microbial growth, protein content, the digestibility of fermented peanut meal can be effectively improved, amino acid forms, and improves the nutritive value of peanut meal；Secondly, the material such as polypeptide, flavonoids caused by degradation process, it can assign the new functional characteristic such as anti-oxidant fermented peanut meal, anti-aging, anticancer；Again, prolific beneficial microbe and its beneficial metabolites in fermentation process, and the external source digestive ferment of product fruit, help to improve intestinal microflora balance, strengthen animal body immunity, significantly improve the digestibility and utilization efficiency of nutriment in animal body；Finally, in solid ferment process, a variety of enzymes of Institute of Micro-biology's secretion can degrade the ANFs such as vegetalitas hemagglutinin, trypsin ihhibitor and phytic acid in peanut meal, improve its nutritive value.In addition, solid state fermentation compared to liquid state fermentation and enzymolysis have zymotechnique is more simplifieds, simple in equipment, it is easy to operate, be easy to large-scale production, the advantage such as cost is low, environmental pollution is small, be easy to be applied to peanut meal it is high-valued in.
Therefore, deficiency for presently, there are technology, acted on by beneficial microorganism solid state fermentation, realize peanut meal external degradation, substantial amounts of polypeptide, small peptide, free amino acid, flavonoids, a variety of enzymes and probiotics are produced, amino acid, eliminates ANFs, it is significant to the application and application effect of lifting peanut meal so as to improve the nutrition of fermented peanut meal and functional characteristic.
The content of the invention
It is an object of the invention to pass through bacillus licheniformis solid-state biofermentation, there is provided the preparation method of a kind of nutrition and feature fermented peanut meal, there is the nutritive value and functional characteristic for promoting high peanut meal, lift the application and application effect of peanut meal.
The purpose of the present invention is achieved by the following technical programs.
A kind of nutrition provided by the invention and the preparation method of feature fermented peanut meal, its step are as follows：
(1) starting strain bacillus licheniformis lines LB solid mediums, after 37 DEG C are inverted culture 18h, in picking single bacterium colony access LB fluid nutrient mediums, 37 DEG C, 150rpm/min, 24h is cultivated, as seed liquor.In liquid enlarging LB fluid nutrient medium, seed liquor is inoculated with 0.5% inoculum concentration, 37 DEG C, 150rpm/min, 10h is cultivated, as fermentation inoculation liquid.
(2) peanut meal is crushed completely, crosses 40 mesh sieves.
(3) fermentation inoculation liquid in (1) is inoculated into (material-water ratio=1: 0.8) in the peanut meal fermentation base-material after 121 DEG C of sterilizing coolings with 15% inoculum concentration, uniformly mixing, 37 DEG C of standing for fermentation 21h () every 4h stirrings once.
(4) after fermentation ends, the dry 48h of 50 DEG C of peanut meal that will ferment, crush, cross 40 mesh sieves, nutritional ingredient is carried out to the front and rear peanut meal that ferments and oxidation resistance is analyzed.
The LB solid mediums of activation thalline described in step (1) of the present invention contain 1.0% tryptone, 1.0% sodium chloride, 0.5% yeast extract, 1.5% agar by mass percentage.LB fluid nutrient mediums contain 1.0% tryptone, 1.0% sodium chloride, 0.5% yeast extract by mass percentage.
Strain described in step (1) of the present invention is 1 plant of bacillus licheniformis (Bacillus licheniformis CGMCC 0635).
Compared with prior art, beneficial effects of the present invention：
(1) preparation method of the present invention is in a manner of bacillus licheniformis solid state fermentation, utilize the glucide in peanut meal, fermentation produces a variety of enzymes, farthest degraded peanut protein and other materials, produce nutrient functional polypeptide, and effectively discharge the nutriment in peanut meal, and then concentrate the crude protein of fermented peanut meal, balance the amino acid content of peanut meal, improve the digestive utilization ratio of nutrient, promote the anti-oxidation function of fermented peanut meal, it is higher pointedly to solve fermented peanut meal high molecular weight protein content, amino acid content is uneven, the not high key issue of nutritive value caused by the low grade of digestibility.
(2) the inventive method is by concentrating the crude protein of fermented peanut meal, and caused mycoprotein, crude protein content improve 6.69%；Meanwhile 31.25% is have dropped than improving 1.67%, especially arginine content before fermentation after the fermentation of total amino acid content, the content of arginine and lysine ratio is dropped to 2: 1 from 3: 1, effectively reduce the antagonism of the two；In addition, the relatively low essential amino acid of other contents also increases after fermentation in peanut meal.So as to lift the quality of peanut meal.
(3) the inventive method degrades the high molecular weight protein in peanut meal, content of peptides in fermented peanut meal is brought up to 13.61% by 2.72%, increase rate has reached 400.37%；Due to fermentation, fermented peanut meal organic acid content improves 255.56% up to 1.92%.These characteristics assign fermented peanut meal new functional characteristic, and fermented peanut meal Vitro Digestibility is reached 89.93%, further lift the quality of peanut meal.
(4) the fermented peanut meal oxidation resistance that the inventive method obtains significantly improves, and total reducing power (OD700), DPPH Scavenging activities, Hydroxyl radical-scavenging ability and metal ion chelating capacity have respectively reached 1.34,92.18%, 83.68% and 88.24%.Along with bacillus licheniformis and its prebiotic function of metabolite, gut flora can be effectively adjusted, suppresses the breeding of harmful bacteria, promotes intestinal health.
(4) embodiment
The embodiment of the preparation method of a kind of nutrition provided by the invention and feature fermented peanut meal is as follows：
Bacterial strain used in the present embodiment is bacillus licheniformis (Bacillus licheniformis CGMCC 0635).
(1) 10g peptones, 10g sodium chloride, 5g yeast extracts, 15g agar are settled to 1L, after heating for dissolving, 121 DEG C, 20min of steam sterilizing, pour plate, the solid plate culture medium of activation thalline are made.10g peptones, 10g sodium chloride, 5g yeast extracts, 1L is settled to, is dispensed into triangular flask, 121 DEG C, 20min of steam sterilizing, thalline seed liquor and scale-up medium body culture medium is made.
(2) original starting strain bacillus licheniformis line is on LB solid plate culture mediums, after 37 DEG C are inverted culture 18h, in picking single bacterium colony or scraping one ring access LB fluid nutrient mediums, 37 DEG C, 150rpm/min, 24h is cultivated, as seed liquor.In liquid enlarging LB fluid nutrient medium, seed liquor is inoculated with 0.5% inoculum concentration, 37 DEG C, 150rpm/min, 10h is cultivated, as fermentation inoculation liquid.
(3) peanut meal is crushed completely, crosses 40 mesh sieves, 121 DEG C of sterilizing 20min, be cooled to room temperature.
(4) fermentation inoculation liquid in (2) is mixed with 15% inoculum concentration with certain sterilized water, then mixed again with peanut meal in (3), make last material-water ratio=1: 0.8, after being well mixed, 37 DEG C of standing for fermentation 21h () every 4h stirrings once.
(5) after fermentation ends, the dry 48h of 50 DEG C of peanut meal that will ferment, crush, cross 40 mesh sieves, nutritional ingredient is carried out to the front and rear peanut meal that ferments and oxidation resistance is analyzed.
Compared with non-fermented peanut meal, nutritive peculiarity significantly improves the peanut meal prepared according to microorganism solid fermentation method in examples detailed above with functional characteristic.First, fermentation process concentrates mycoprotein caused by effect and micro-organisms breeding caused by glucide utilizes, it is that fermented peanut meal crude protein content is 54.42%, total amino acid content is 52.48%, arginine content have decreased to 4.07%, the content of arginine and lysine ratio drops to 2: 1, effectively reduces the antagonism of the two；In addition, also being increased after the relatively low essential amino acid fermentation of other contents in peanut meal, the balance of fermented peanut meal amino acid content is promoted, so that the quality of fermented peanut meal gets a promotion.Secondly, fermentation process effectively degrades peanut meal high molecular weight protein, content of peptides in fermented peanut meal is set to reach 13.61%, organic acid content has reached 1.92%, this not only effectively increases fermented peanut meal Vitro Digestibility (reaching 89.93%), the nutritional quality of fermented peanut meal is improved, also imparts the new functional characteristic of fermented peanut meal.Finally, fermented peanut meal oxidation resistance significantly improves, and total reducing power (OD700), DPPH Scavenging activities, Hydroxyl radical-scavenging ability and metal ion chelating capacity are respectively 1.34,92.18%, 83.68% and 88.24%.Along with bacillus licheniformis and its prebiotic function of metabolite, gut flora can be effectively adjusted, suppresses the breeding of harmful bacteria, promotes intestinal health.
Claims (5)
1. a kind of nutrition and the preparation method of feature fermented peanut meal, its step are：
A. starting strain bacillus licheniformis (Bacillus licheniformis) lines solid plate culture medium, 37 DEG C,
Culture 18h is activated；
B. in picking single bacterium colony access fluid nutrient medium, 37 DEG C, 150rpm/min, 24h is cultivated, as seed liquor.
In fluid nutrient medium is expanded, seed liquor is inoculated with 0.5% inoculum concentration, 37 DEG C, 150rpm/min, cultivated
10h, as fermentation inoculation liquid；
C. the inoculation liquid that will be fermented in b is inoculated into the peanut meal fermentation base after 121 DEG C of sterilizing coolings with 15% inoculum concentration
In material (peanut meal crushed 40 mesh sieves completely, material-water ratio=1: 0.8), uniformly mixing, 37 DEG C of standing for fermentation
21h () crosses 40 mesh sieves, front and rear peanut meal enters to fermenting every 4h stirrings once in 50 DEG C of dries pulverizings
Row nutritional ingredient and oxidation resistance analysis.
2. a kind of nutrition according to claim 1 and the preparation method of feature fermented peanut meal, its step (1)
The solid plate culture medium of described activation thalline, is taken out by 10g peptones, 10g sodium chloride, 5g yeast
Extract, 15g agar are settled to 1L, after heating for dissolving, 121 DEG C, 20min of steam sterilizing, and pour plate
It is made.
3. a kind of nutrition according to claim 1 and the preparation method of feature fermented peanut meal, its step (1)
Described fluid nutrient medium 10g sodium chloride, 5g yeast extracts, is settled to 1L, divided by 10g peptones
Triangular flask is attached to, 121 DEG C of steam sterilizing, 20min is made.
4. a kind of nutrition according to claim 1 and the preparation method of feature fermented peanut meal, its step (1)
Described in strain be 1 plant of bacillus licheniformis (Bacillus licheniformis CGMCC 0635).
A kind of 5. preparation method system of the nutrition and feature fermented peanut meal according to claim any one of 1-4
The fermented peanut meal of work, it is characterised in that：Crude protein content is 54.42%, and total amino acid content is 52.48%,
Arginine content have decreased to 4.07%, and the content ratio of arginine and lysine drops to 2: 1；Content of peptides reaches
To 13.61%, organic acid content has reached 1.92%, and Vitro Digestibility reaches 89.93%；Antioxidant Indexes are total
Reducing power (OD700), DPPH Scavenging activities, Hydroxyl radical-scavenging ability and metal ion chelating capacity point
Do not reach 1.34,92.18%, 83.68% and 88.24%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114403285A (en) * | 2021-12-29 | 2022-04-29 | 宜昌安琪生物农业科技有限公司 | Feed fermented peanut meal capable of improving protein digestibility, fermentation microbial inoculum and preparation method and application |
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| CN101692865A (en) * | 2009-10-19 | 2010-04-14 | 华南理工大学 | Fermentation process for improving amino acid and protein contents in peanut meal |
| CN102283313A (en) * | 2011-07-05 | 2011-12-21 | 江南大学 | Nutritional fermented peanut meal and preparation method thereof |
| CN104824364A (en) * | 2015-05-28 | 2015-08-12 | 河南双成生物科技有限公司 | Production method of functional protein feed rich in five essential amino-acids |
| CN105432935A (en) * | 2014-09-05 | 2016-03-30 | 辽宁威兰生物技术有限责任公司 | Production method for functional amino-acid humic-acid microecological preparation for aquatic animal and poultry |
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| CN1390942A (en) * | 2001-11-02 | 2003-01-15 | 王建华 | Glucanase gene and lichenbacillus |
| CN101692865A (en) * | 2009-10-19 | 2010-04-14 | 华南理工大学 | Fermentation process for improving amino acid and protein contents in peanut meal |
| CN102283313A (en) * | 2011-07-05 | 2011-12-21 | 江南大学 | Nutritional fermented peanut meal and preparation method thereof |
| CN105432935A (en) * | 2014-09-05 | 2016-03-30 | 辽宁威兰生物技术有限责任公司 | Production method for functional amino-acid humic-acid microecological preparation for aquatic animal and poultry |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114403285A (en) * | 2021-12-29 | 2022-04-29 | 宜昌安琪生物农业科技有限公司 | Feed fermented peanut meal capable of improving protein digestibility, fermentation microbial inoculum and preparation method and application |
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