CN108576484B - Biological agent for improving inosinic acid content of black carp and preparation method thereof - Google Patents
Biological agent for improving inosinic acid content of black carp and preparation method thereof Download PDFInfo
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- CN108576484B CN108576484B CN201810253876.5A CN201810253876A CN108576484B CN 108576484 B CN108576484 B CN 108576484B CN 201810253876 A CN201810253876 A CN 201810253876A CN 108576484 B CN108576484 B CN 108576484B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
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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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
- Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
Abstract
The invention provides a biological agent for improving the inosinic acid content of black carp, which comprises the following raw materials in parts by weight: 10-50% of bacillus licheniformis and 20-45% of corynebacterium glutamicum; 10-40% of beer yeast; 0-20% of glucose; 0-8% of cellulase; the invention also provides a preparation method of the biological preparation. The biological agent and the preparation method thereof can promote the growth of the black carps, improve the lean meat percentage of the black carps, obviously reduce the fat belly percentage and the intramuscular fat of the black carps, increase the weight of the edible parts of the black carps, improve the flavor and the body surface color of the black carps, improve the business value of the black carps and increase the muscle taste and the density of the black carps.
Description
Technical Field
The invention relates to the field of aquaculture microbial feed additives, in particular to a biological agent for increasing the inosinic acid content of black carps and a preparation method thereof.
Background
As an important way for improving the output of fishery and guaranteeing the food supply, the development of the bulk freshwater fish industry is paid attention by each main country. For nearly half a century, the world's bulk freshwater fish industry has developed rapidly in that yields have increased dramatically, values have increased continuously, and there have been significant changes in structure and patterns. Under the background that the current population is increased, the consumption is upgraded, the technical equipment is continuously improved, and the environmental protection requirement is stronger, the industrialization approach is more obvious. China, as the first major freshwater fish producing and consuming countries in the world, contributes to the whole yield of black carps in the world. According to data, the overall supply of the black carp market in China is basically maintained to be about 1000-1450 tons, and the demand of the black carp market is lower than that of the market at present.
The black carp is one of four Chinese carps cultured in China, has the characteristics of high growth speed, high yield and delicious meat taste, and is deeply loved by people. The black carps are naturally distributed in the east, south, middle and northeast regions of China, the black carp breeding is spread in most regions of China at present, and the breeding production development is very rapid although the yield of the black carps is not as high as that of grass carps, crucian carps and the like. The traditional black carp breeding areas in China are Jiangzhe areas and the like, but in recent years, the black carp breeding yield in two lakes exceeds that in Jiangzhe areas, and the traditional black carp breeding areas become the main black carp breeding area in China.
The black carp has large individual, less diseases and fast growth speed, the weight of the general fish is increased by more than 7 times, the economic benefit of the culture is far higher than that of other conventional varieties, the black carp has thick meat, much fat, delicious taste, large and less spines, high protein content, and is rich in calcium, phosphorus, iron, thiamine, riboflavin, nicotinic acid, trace elements selenium, iodine and the like, the black carp has the functions of resisting aging and cancer, and nucleic acid in the fish can delay aging and assist in the treatment of diseases.
In recent years, with the gradual maturity of fish breeding technology and the continuous improvement of the technical level of domesticated fish culture in northern areas, black carps become famous and high-quality fish varieties which are mainly popularized, and the main culture and intercropping areas of ponds are increased year by year. With the continuous popularization of large-scale culture, the culture density is continuously improved, under the condition of high-density domestication, the problems of sudden diseases, poor taste and the like of the black carps begin to appear, and the further development of the black carps culture is influenced.
The black carp is a dominant variety in the traditional cultivation in China. However, with the rapid development of the existing breeding industry, unreasonable medicine is commonly used in the black carp breeding, the content of bait protein and amino acid are unbalanced, the breeding period is short, and the water quality is deteriorated, so that the meat quality and flavor of artificially bred grass carp or carp products are poor. The expression is as follows: compared with wild black carps in the nature or widely cultivated black carps, the artificially cultivated products have poor color, few edible parts, low lean meat percentage, low necessary amino acid proportion, necessary amino acid index, low protein index and the like, high fat content, loose meat quality, poor taste, heavy earthy smell, reduced delicate flavor, delicious flavor which is not as delicious as wild black carps in the nature, and higher requirements on the quality of aquatic products along with the gradual improvement of the living standard of people and the enhancement of health consciousness.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the biological agent for increasing the inosinic acid content of the black carp and the preparation method thereof, which can promote the growth of the black carp, improve the lean meat percentage of the black carp, obviously reduce the fat belly rate and the intramuscular fat of the black carp, increase the weight of the edible part of the fish body, improve the flavor and the body surface color of the black carp, improve the business value of the black carp, and increase the muscle taste and the density of the black carp.
In order to achieve the purpose, the invention adopts the following technical scheme:
on one hand, the invention provides a biological agent for improving the inosinic acid content of black carp, which comprises the following raw materials in parts by weight:
on the other hand, the invention also provides a preparation method of the biological agent for improving the inosinic acid content of the black carp, which adopts a two-stage fermentation process and comprises the following steps:
step one, breeding and producing seeds of bacillus licheniformis, corynebacterium glutamicum and saccharomyces cerevisiae;
step two, performing primary fermentation on the bacillus licheniformis, the corynebacterium glutamicum and the saccharomyces cerevisiae obtained in the step one to obtain a primary fermentation product;
and step three, performing secondary fermentation on the primary fermented product obtained in the step two, drying the secondary fermented product in a boiling drying agent, controlling the water content within 12%, crushing the dried product to 100 meshes, sieving, mixing the obtained secondary fermented product with the water content less than 12% with glucose and cellulase in proportion, sieving the mixed compound product again by 100 meshes to obtain a powdery finished product, and sealing and storing the powdery finished product.
In order to optimize the preparation method, the technical measures adopted by the invention also comprise the following steps:
further, the breeding and production seed production in the first step comprises the following steps:
firstly, adopting bacillus licheniformis, corynebacterium glutamicum and saccharomyces cerevisiae provided by a strain preservation center of Ministry of agriculture to perform subculture through a culture medium, breeding strains with high growth speed and obvious colony characteristics, and preserving the strains at the temperature of 0-4 ℃;
secondly, respectively transferring the screened corynebacterium glutamicum and saccharomyces cerevisiae into eggplant bottles filled with nutrient agar culture medium, culturing for 45-50 hours at 35-40 ℃, taking out the corynebacterium glutamicum and saccharomyces cerevisiae after bacterial lawn on the surfaces of the eggplant bottles is fully covered, and then storing the eggplant bottles in a refrigerator at 2-6 ℃.
Further, the first stage fermentation in the second step comprises the following steps:
firstly, inoculating bacillus licheniformis, corynebacterium glutamicum and saccharomyces cerevisiae into a culture medium subjected to steam sterilization respectively according to a proportion, putting the culture medium into a stirrer for stirring, wherein the stirring speed is 200 r/min-240 r/min, the culture temperature is 35-40 ℃, and the ventilation volume is 1: 0.6, fermenting for 22-26 hours to obtain a compound bacterium expanded culture solution;
secondly, inoculating the compound bacteria amplification culture solution into a culture medium according to the following weight ratio: 3-18% of compound bacteria amplification culture solution, 5-20% of culture medium and 62-92% of water, uniformly stirring and mixing, wherein the stirring speed is 200 r/min-240 r/min, the culture temperature is 35-40 ℃, and the ventilation volume is 1: 0.6, the fermentation time is 34-38 hours;
and thirdly, after the fermentation is finished, separating the fermentation liquor by a spiral sedimentation centrifuge with the rotating speed of 2800 r/min-3200/min and a butterfly centrifuge with the rotating speed of 6800 r/min-7200 r/min to obtain a first-stage fermentation product.
Further, the culture medium in the first stage fermentation is obtained by mixing at least two of soybean meal, urea, ammonium sulfate, wheat bran, yeast powder, corn steep liquor, corn flour, molasses, a defoaming agent, magnesium phosphate, magnesium sulfate and sterile water.
Further, the culture medium in the first stage fermentation is composed of the following raw materials in percentage by weight: 2-6% of soybean meal, 0-1% of urea, 0-1% of ammonium sulfate, 0-5% of wheat bran, 0-3% of yeast powder, 0-1.5% of corn steep liquor, 3-10% of corn flour, 1-3% of molasses, 0-1% of defoaming agent, 0-1% of magnesium phosphate, 0-1% of magnesium sulfate and 85-94% of sterile water.
Further, the second stage fermentation in the third step comprises the following steps: mixing the first-stage fermentation product according to the proportion of 1: 4-6, mixing in a high-speed mixer, placing in a sealed plastic barrel, and fermenting in a fermentation room at 35-40 deg.C for 5-9 days to obtain the second-stage fermentation product.
Further, the nutrient carrier in the second stage fermentation is composed of the following raw materials in percentage by weight: 85-95% of rice bran powder and 5-15% of protein powder.
Further, in the third step, the second-stage fermentation product is mixed with glucose and cellulase according to the following weight ratio:
72-100% of second-stage fermentation product
0 to 20 percent of glucose
0-8% of cellulase.
The invention adopts the screened strains and organic nutrient substances to be mixed, the mixture is prepared by microbial fermentation technology, the culture medium and the nutrient carrier are used as nutrient substances, after part of the nutrient substances are utilized by the strains, the organic substances in the culture medium are decomposed by enzyme produced by the metabolism of the strains, and the organic substances are combined under specific conditions to form the target product.
Herring does not have enzymes that break down cellulose itself, but a suitable content of cellulose in the feed is necessary to maintain the proper function of the digestive tract. When the feed crude fiber content is too low (no) or too high (24%), the black carp grows poorly, and when the feed cellulose content is 8%, the black carp has the lowest feed factor and the highest protein efficiency. Therefore, it is recommended that the cellulose content in the black carp feed is preferably not higher than 8%. The biological agent of the invention is added with 0-8% of cellulase, which can promote the black carp to decompose the cellulose contained in the feed and avoid the influence on the growth of the black carp when the content of crude fiber in the feed is too high.
Researches show that when the protein content of the feed is 30-41%, the proper required amount of the black carp fingerling (48.32g) to the feed sugar is about 20%. The suitable content of the carbohydrate in the black carp feed is 25 to 35 percent. The black carp fingerlings are fed with the semi-refined feed with 20% and 40% of sugar content by taking glucose and dextrin as sugar sources, the weight gain rate of the black carp is found to have no obvious difference, but the liver and pancreas superoxide dismutase, the plasma superoxide dismutase activity and the total oxidation resistance of plasma of a glucose group are obviously higher than those of the dextrin group, so that the black carp can tolerate 40% of daily ration sugar, and a certain amount of the daily ration sugar, particularly the glucose, is favorable for improving the oxidation resistance of the black carp. The biological agent of the invention is added with 0-20% of glucose, can improve the insufficient daily ration sugar content in the existing black carp feed, and is beneficial to improving the oxidation resistance of the black carp.
The invention relates to a feed additive for improving meat quality of artificially cultured black carps through the fermentation effect of microorganisms, all strains adopted are strains which are allowed to be added in the notice of the Ministry of agriculture 658, a liquid compound culture method of the strains is used for culturing compound bacteria, and simultaneously 0-20% of glucose and 0-8% of cellulase are additionally added in a finished product; the biological preparation is rich in fermentation products and various antioxidants, can promote animal growth, properly improves the nutrient components in artificial ingredients by adding cellulase and glucose, and can obviously improve the inosinic acid content in the muscle of the black carp because of the action of fermentation microorganisms; the biological agent disclosed by the invention can be added into fish feed to improve the lean meat percentage of black carps, obviously reduce the abdominal rate and the intramuscular fat, increase the weight of the edible part of the fish body, improve the flavor, improve the business value, improve the body surface color of the black carps and increase the muscle taste and density.
Detailed Description
The technical solution of the present invention is further described below with reference to specific examples.
Example 1
The preparation method of the biological preparation for improving the inosinic acid content of the black carp adopts strains which are obtained by screening and optimizing, and simultaneously adopts a two-stage fermentation process, and comprises the following steps:
the method comprises the following steps: seed selection and production of strains:
1) the bacillus licheniformis and the corynebacterium glutamicum provided by a strain preservation center of department of agriculture are adopted for subculturing by a nutrient agar culture medium, and the saccharomyces cerevisiae is subcultured by a starch culture medium, so that strains with high growth speed and obvious colony characteristics are selected and cultured, and the strains are preserved at the temperature of 2 ℃;
nutrient agar medium: 3g of beef extract, 10g of peptone, NaCL5g, 15-20g of agar, 1000ml of water, 7-7.2 of PH, and 20min of sterilization at 121 ℃;
starch culture medium: 10g of peptone, 5g of NaCl, 5g, 5g of beef extract, 2g of soluble starch, 1000ml of distilled water and 15-20g of agar, and sterilizing at 121 ℃ for 20 min;
2) respectively transferring Corynebacterium glutamicum and Saccharomyces cerevisiae into eggplant bottles filled with nutrient agar culture medium, culturing at 38 deg.C for 45 hr until bacterial lawn on the surface of the eggplant bottle is full, and storing in a refrigerator at 4 deg.C.
Step two, primary fermentation:
1) respectively inoculating 30% of bacillus licheniformis, 45% of corynebacterium glutamicum and 25% of saccharomyces cerevisiae into a culture medium subjected to steam sterilization, and stirring in a stirrer at the stirring speed of 200r/min at the culture temperature of 37 ℃ and the ventilation volume of 1: 0.6, fermenting for 25 hours to obtain a composite bacteria expanded culture solution;
wherein the culture medium consists of the following raw materials in percentage by weight: 2% of soybean meal powder, 0.5% of urea, 0.2% of ammonium sulfate, 1% of wheat bran, 1% of yeast powder, 1% of corn steep liquor, 3% of corn flour, 2% of molasses, 0.5% of defoaming agent, 0.3% of magnesium phosphate, 0.2% of magnesium sulfate and 88.3% of sterile water;
2) inoculating the composite microbial inoculum expansion culture solution into culture in the following weight ratio: 10% of compound bacteria amplification culture solution, 10% of culture medium and 80% of water, uniformly stirring and mixing, wherein the stirring speed is 200r/min, the culture temperature is 35 ℃, and the ventilation volume is 1: 0.6, the fermentation time is 34 hours;
3) after the fermentation is finished, the fermentation liquor is separated by a spiral sedimentation centrifuge with the rotating speed of 23200/min and a butterfly centrifuge with the rotating speed of 7200 r/min.
Step three, secondary fermentation:
1) the separated substance is treated according to the following steps of 1: 4, adding the mixture into a nutrient carrier consisting of 90% of rice bran powder and 10% of protein powder, putting the mixture into a high-speed mixer for mixing, putting the mixture into a sealed plastic barrel after uniform mixing, and putting the sealed plastic barrel into a fermentation room at the temperature of 35 ℃ for fermentation for 8 days;
2) drying the product after fermentation in a boiling drying agent to control the water content within 12%;
3) crushing the dried product by 100 meshes;
4) mixing a fermentation product with the water content of less than 12%, glucose and cellulase according to the following weight ratio: 80% of fermentation product, 15% of glucose and 5% of cellulase;
5) sieving the mixed composite product again by 100 meshes to obtain a powdery product, and sealing and storing.
Example 2
The preparation method of the biological preparation for improving the inosinic acid content of the black carp adopts strains which are obtained by screening and optimizing, and simultaneously adopts a two-stage fermentation process, and comprises the following steps:
the method comprises the following steps: seed selection and production of strains:
1) the bacillus licheniformis and the corynebacterium glutamicum provided by a strain preservation center of department of agriculture are adopted for subculturing by a nutrient agar culture medium, and the saccharomyces cerevisiae is subcultured by a starch culture medium, so that strains with high growth speed and obvious colony characteristics are bred, and the strains are preserved at the temperature of 44 ℃;
nutrient agar medium: 3g of beef extract, 10g of peptone, NaCL5g, 15-20g of agar, 1000ml of water, 7-7.2 of PH, and 20min of sterilization at 121 ℃;
starch culture medium: 10g of peptone, 5g of NaCl, 5g, 5g of beef extract, 2g of soluble starch, 1000ml of distilled water and 15-20g of agar, and sterilizing at 121 ℃ for 20 min;
2) respectively transferring Corynebacterium glutamicum and Saccharomyces cerevisiae into eggplant bottles filled with nutrient agar culture medium, culturing at 38 deg.C for 45 hr until bacterial lawn on the surface of the eggplant bottle is full, and storing in a refrigerator at 4 deg.C.
Step two, primary fermentation:
1) bacillus licheniformis, corynebacterium glutamicum and saccharomyces cerevisiae are prepared according to the following steps: 30% of bacillus licheniformis, 40% of corynebacterium glutamicum and 30% of saccharomyces cerevisiae are respectively inoculated in a culture medium subjected to steam sterilization, the culture medium is placed in a stirrer for stirring, the stirring speed is 200r/min, the culture temperature is 35 ℃, and the ventilation volume is 1: 0.6, fermenting for 22 hours to obtain a compound bacterium expanded culture solution;
wherein the culture medium consists of the following raw materials in percentage by weight: 5% of soybean meal, 0.7% of urea, 0.5% of ammonium sulfate, 0.2% of wheat bran, 1.4% of yeast powder, 0.6% of corn steep liquor, 3% of corn flour, 1.2% of molasses, 0.3% of defoaming agent, 0.8% of magnesium phosphate, 0.3% of magnesium sulfate and 86% of sterile water;
2) inoculating the composite bacteria amplification culture solution into a culture medium, wherein the weight ratio is as follows: 10% of compound bacteria amplification culture solution, 10% of culture medium and 80% of water, uniformly stirring and mixing, wherein the stirring speed is 200r/min, the culture temperature is 35 ℃, and the ventilation volume is 1: 0.6, the fermentation time is 34 hours;
3) after the fermentation is finished, the fermentation liquor is separated by a spiral sedimentation centrifuge with the rotating speed of 2800r/min and a butterfly centrifuge with the rotating speed of 6800 r/min.
Step three, secondary fermentation:
1) the separated substance is treated according to the following steps of 1: 6, adding the mixture into a nutrient carrier consisting of 93 percent of rice bran powder and 7 percent of protein powder according to the weight ratio, putting the mixture into a high-speed mixer for mixing, putting the mixture into a sealed plastic barrel after uniform mixing, and putting the mixture into a fermentation room at the temperature of 40 ℃ for fermentation for 7 days;
2) drying the product after fermentation in a boiling drying agent to control the water content within 12%;
3) crushing the dried product by 100 meshes;
4) mixing a fermentation product with the water content of less than 12%, glucose and cellulase according to the following weight ratio: 82% of fermentation product, 10% of glucose and 8% of cellulase;
5) sieving the mixed composite product again by 100 meshes to obtain a powdery product, and sealing and storing.
Example 3
The biological agent provided by the invention can be added into fish feed to improve the survival rate of black carps and the inosinic acid content in muscles of the black carps. Taking a pond for stocking 1200 black carp fingerlings with weight of about 35 g per mu as an implementation object, feeding a control group with common fish feed, feeding an experimental group with fish feed added with the biological agent of the invention, cleaning the pond after 30 months, and fishing, and counting the yield per mu, the average weight and the inosinic acid content in black carp muscle, wherein the statistical results are shown in the following table 1:
TABLE 1 statistics of production data for different fish feeds
As can be seen from the above table, when the biological agent of the invention is added into fish feed, the survival rate and the meat quality of the black carp are far better than those of a control group.
The embodiments of the present invention have been described in detail, but the embodiments are merely examples, and the present invention is not limited to the embodiments described above. Any equivalent modifications and substitutions to those skilled in the art are also within the scope of the present invention. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.
Claims (9)
1. The biological preparation for improving the inosinic acid content of the black carp is characterized by comprising the following raw materials in parts by weight:
2. a method of preparing a biological agent as claimed in claim 1, comprising the steps of:
step one, breeding and producing seeds of bacillus licheniformis, corynebacterium glutamicum and saccharomyces cerevisiae;
step two, performing primary fermentation on the bacillus licheniformis, the corynebacterium glutamicum and the saccharomyces cerevisiae obtained in the step one to obtain a primary fermentation product;
and step three, performing secondary fermentation on the primary fermented product obtained in the step two, drying the secondary fermented product in a boiling drying agent, controlling the water content within 12%, crushing the dried product to 100 meshes, sieving, mixing the obtained secondary fermented product with the water content of less than 12% with glucose and cellulase in proportion, sieving the mixed compound product again by 100 meshes to obtain a powdery finished product, and sealing and storing the powdery finished product.
3. The preparation method according to claim 2, wherein the breeding and production of seeds in the first step comprises the following steps:
firstly, adopting bacillus licheniformis, corynebacterium glutamicum and saccharomyces cerevisiae provided by a strain preservation center of Ministry of agriculture to perform subculture through a culture medium, breeding strains with high growth speed and obvious colony characteristics, and preserving the strains at the temperature of 0-4 ℃;
secondly, respectively transferring the screened corynebacterium glutamicum and saccharomyces cerevisiae into eggplant bottles filled with nutrient agar culture medium, culturing for 45-50 hours at 35-40 ℃, taking out the corynebacterium glutamicum and saccharomyces cerevisiae after bacterial lawn on the surfaces of the eggplant bottles is fully covered, and then storing the eggplant bottles in a refrigerator at 2-6 ℃.
4. The method according to claim 2, wherein the first stage fermentation in the second step comprises the following steps:
firstly, inoculating bacillus licheniformis, corynebacterium glutamicum and saccharomyces cerevisiae into a culture medium subjected to steam sterilization respectively according to a proportion, putting the culture medium into a stirrer for stirring, wherein the stirring speed is 200 r/min-240 r/min, the culture temperature is 35-40 ℃, and the ventilation volume is 1: 0.6, fermenting for 22-26 hours to obtain a compound bacterium expanded culture solution;
secondly, inoculating the compound bacteria amplification culture solution into a culture medium according to the following weight ratio: 3-18% of compound bacteria amplification culture solution, 5-20% of culture medium and 62-92% of water, uniformly stirring and mixing, wherein the stirring speed is 200 r/min-240 r/min, the culture temperature is 35-40 ℃, and the ventilation volume is 1: 0.6, the fermentation time is 34-38 hours;
and thirdly, after the fermentation is finished, separating the fermentation liquor by a spiral sedimentation centrifuge with the rotating speed of 2800 r/min-3200/min and a butterfly centrifuge with the rotating speed of 6800 r/min-7200 r/min to obtain a first-stage fermentation product.
5. The method according to claim 4, wherein the medium in the first stage fermentation is selected from the group consisting of soybean meal, urea, ammonium sulfate, wheat bran, yeast powder, corn steep liquor, corn flour, molasses, antifoaming agent, magnesium phosphate, magnesium sulfate, and sterile water.
6. The method according to claim 4, wherein the culture medium in the first stage fermentation comprises the following raw materials in percentage by weight: 2-6% of soybean meal, 0-1% of urea, 0-1% of ammonium sulfate, 0-5% of wheat bran, 0-3% of yeast powder, 0-1.5% of corn steep liquor, 3-10% of corn flour, 1-3% of molasses, 0-1% of defoaming agent, 0-1% of magnesium phosphate, 0-1% of magnesium sulfate and 85-94% of sterile water.
7. The method for preparing the compound of claim 2, wherein the second stage fermentation in the third step comprises the following steps: mixing the first-stage fermentation product according to the proportion of 1: 4-1: 6, adding the mixture into a nutrient carrier in a weight ratio, mixing the mixture in a high-speed mixer, uniformly mixing the mixture, placing the mixture into a sealed plastic barrel, and placing the barrel into a fermentation room at the temperature of 35-40 ℃ for fermentation for 5-9 days to obtain a second-stage fermentation product.
8. The preparation method according to claim 7, wherein the nutrient carrier in the second stage fermentation is composed of the following raw materials in percentage by weight: 85-95% of rice bran powder and 5-15% of protein powder.
9. The method for preparing the compound of any one of claims 2 or 7 to 8, wherein the second stage fermentation product in the third step is mixed with glucose and cellulase according to the following weight ratio:
72-100% of second-stage fermentation product
0 to 20 percent of glucose
0-8% of cellulase.
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