CN109170130A - The method that solid state fermentation aquatic products leftover bits and pieces prepares fish meal - Google Patents
The method that solid state fermentation aquatic products leftover bits and pieces prepares fish meal Download PDFInfo
- Publication number
- CN109170130A CN109170130A CN201810896870.XA CN201810896870A CN109170130A CN 109170130 A CN109170130 A CN 109170130A CN 201810896870 A CN201810896870 A CN 201810896870A CN 109170130 A CN109170130 A CN 109170130A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- fish meal
- aquatic products
- leftover bits
- solid state
- 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
- 235000019733 Fish meal Nutrition 0.000 title claims abstract description 70
- 239000004467 fishmeal Substances 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title claims abstract description 38
- 238000010563 solid-state fermentation Methods 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 97
- 230000004151 fermentation Effects 0.000 claims abstract description 97
- 244000005700 microbiome Species 0.000 claims abstract description 23
- 235000015097 nutrients Nutrition 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 11
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- VFVBVEMVTNQIMZ-SFHVURJKSA-N (1s)-3-naphthalen-1-yloxy-1-phenylpropan-1-ol Chemical compound C1([C@H](CCOC=2C3=CC=CC=C3C=CC=2)O)=CC=CC=C1 VFVBVEMVTNQIMZ-SFHVURJKSA-N 0.000 claims abstract description 8
- 239000003223 protective agent Substances 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims description 40
- 239000002609 medium Substances 0.000 claims description 33
- 241000223252 Rhodotorula Species 0.000 claims description 32
- 235000021190 leftovers Nutrition 0.000 claims description 29
- 244000063299 Bacillus subtilis Species 0.000 claims description 22
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 22
- 239000001963 growth medium Substances 0.000 claims description 22
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 11
- 239000008103 glucose Substances 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 10
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000001376 precipitating effect Effects 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000035764 nutrition Effects 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 3
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 3
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 3
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 abstract description 20
- 239000002994 raw material Substances 0.000 abstract description 15
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 abstract description 10
- 235000019192 riboflavin Nutrition 0.000 abstract description 10
- 239000002151 riboflavin Substances 0.000 abstract description 10
- 229960002477 riboflavin Drugs 0.000 abstract description 10
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 abstract description 7
- UFLHIIWVXFIJGU-UHFFFAOYSA-N hex-3-en-1-ol Natural products CCC=CCCO UFLHIIWVXFIJGU-UHFFFAOYSA-N 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 5
- 230000002155 anti-virotic effect Effects 0.000 abstract description 4
- 235000019621 digestibility Nutrition 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 25
- 108090000765 processed proteins & peptides Proteins 0.000 description 13
- 235000001014 amino acid Nutrition 0.000 description 12
- 239000007788 liquid Substances 0.000 description 12
- 239000000126 substance Substances 0.000 description 12
- 241000233866 Fungi Species 0.000 description 11
- 150000001413 amino acids Chemical class 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 241000251468 Actinopterygii Species 0.000 description 9
- 102000004190 Enzymes Human genes 0.000 description 9
- 108090000790 Enzymes Proteins 0.000 description 9
- 238000009395 breeding Methods 0.000 description 9
- 230000001488 breeding effect Effects 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- 102000004196 processed proteins & peptides Human genes 0.000 description 8
- 206010061218 Inflammation Diseases 0.000 description 7
- 241001465754 Metazoa Species 0.000 description 7
- 208000015181 infectious disease Diseases 0.000 description 7
- 230000004054 inflammatory process Effects 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- 241000238557 Decapoda Species 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
- 239000000758 substrate Substances 0.000 description 6
- 244000144972 livestock Species 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 4
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 4
- 229920002498 Beta-glucan Polymers 0.000 description 4
- 244000182067 Fraxinus ornus Species 0.000 description 4
- 235000002917 Fraxinus ornus Nutrition 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 4
- 239000004365 Protease Substances 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 239000002956 ash Substances 0.000 description 4
- 235000013793 astaxanthin Nutrition 0.000 description 4
- 239000001168 astaxanthin Substances 0.000 description 4
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 4
- 229940022405 astaxanthin Drugs 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 210000004913 chyme Anatomy 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000001079 digestive effect Effects 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
- 230000036039 immunity Effects 0.000 description 4
- 239000002054 inoculum Substances 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 231100000614 poison Toxicity 0.000 description 4
- 230000007096 poisonous effect Effects 0.000 description 4
- 244000025254 Cannabis sativa Species 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 3
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 3
- 241000726221 Gemma Species 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 230000033228 biological regulation Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000000460 chlorine Substances 0.000 description 3
- 229910052801 chlorine Inorganic materials 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 235000019784 crude fat Nutrition 0.000 description 3
- 239000004459 forage Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 230000003053 immunization Effects 0.000 description 3
- 230000031700 light absorption Effects 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 230000007246 mechanism Effects 0.000 description 3
- 230000002503 metabolic effect Effects 0.000 description 3
- 230000002906 microbiologic effect Effects 0.000 description 3
- BDERNNFJNOPAEC-UHFFFAOYSA-N n-propyl alcohol Natural products CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 3
- 230000001717 pathogenic effect Effects 0.000 description 3
- -1 phosphoric acid hydrogen Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 230000035755 proliferation Effects 0.000 description 3
- 150000003384 small molecules Chemical class 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 241000195493 Cryptophyta Species 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- VFVBVEMVTNQIMZ-UHFFFAOYSA-N 3-naphthalen-1-yloxy-1-phenylpropan-1-ol Chemical compound C=1C=CC2=CC=CC=C2C=1OCCC(O)C1=CC=CC=C1 VFVBVEMVTNQIMZ-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 108010058643 Fungal Proteins Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 240000004658 Medicago sativa Species 0.000 description 1
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 210000004712 air sac Anatomy 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 235000004458 antinutrient Nutrition 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- KCIDZIIHRGYJAE-YGFYJFDDSA-L dipotassium;[(2r,3r,4s,5r,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] phosphate Chemical compound [K+].[K+].OC[C@H]1O[C@H](OP([O-])([O-])=O)[C@H](O)[C@@H](O)[C@H]1O KCIDZIIHRGYJAE-YGFYJFDDSA-L 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021050 feed intake Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Substances OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/22—Animal feeding-stuffs from material of animal origin from fish
-
- 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
- A23K20/105—Aliphatic or alicyclic compounds
-
- 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
- A23K20/111—Aromatic compounds
-
- 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
-
- 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
- A23K20/174—Vitamins
-
- 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
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/26—Compounds containing phosphorus
-
- 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
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/30—Oligoelements
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Animal Husbandry (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Physiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Tropical Medicine & Parasitology (AREA)
- General Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Mycology (AREA)
- General Engineering & Computer Science (AREA)
- Virology (AREA)
- Botany (AREA)
- Sustainable Development (AREA)
- Marine Sciences & Fisheries (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
Abstract
The invention discloses the methods that solid state fermentation aquatic products leftover bits and pieces prepares fish meal; fish meal is prepared using microbe fermentation method, protective agent potassium sorbate and (S)-(+) -3- (1- naphthoxy) -1- phenyl-1-propanol is added in microorganism Mixed Microbes powder preparation process；Fermentation process are as follows: be divided in fermentation medium in the fermentation tray sterilized, fermented and cultured primary surface covers sterilized wet gauze in tray, tray is placed in the shelf top fermentation in sterilized solid fermentation room again, contains (Z) -3- hexenol and riboflavin in fermentation medium.The utility model has the advantages that the present invention ensure that lower cost using aquatic products leftover bits and pieces as raw material, using Production by Microorganism Fermentation fish meal, the thermophilic digestion of traditional diamond-making technique is avoided, can effectively avoid the nutrient loss in fish meal and is destroyed；And the fish meal of this method preparation has anti-bacteria and anti-virus, the high advantage of digestibility.
Description
Technical field
The present invention relates to technical field of aquatic production, the method for preparing fish meal more particularly, to solid state fermentation aquatic products leftover bits and pieces.
Background technique
Fish meal is the primary raw material of high-protein feed, it is with the aquatic livestocks such as fish, shrimp, crab or aquatic products processing waste
For raw material, through de-oiling, drying, crushing and the powdery or granular product obtained.It is at full speed with culture fishery and fishery
Development, the demand of aquatic feeds albumen are also increasing.High-quality fish meal, which has, can promote the aquatic livestocks such as fish, shrimp to Gao Ying
Being absorbed and utilized for substance, and then the growth and breeding of promotion fish, shrimp etc. are supported, occupies superiority in current aquatic feeds.
With the rapid development of culture fishery, the demand of forage protein is also increasing.Especially high-quality fish meal, because
It may advantageously facilitate the aquatic livestocks such as fish, shrimp and high nutrient be absorbed and utilized, the growth and breeding of stimulation fish, shrimp etc., mesh
Its preceding effect in aquatic feeds is that other protein sources cannot compare.Fish meal is with the aquatic livestocks such as fish, shrimp, crab or aquatic products
Processing waste is made of Raw material processing, and can produce during processing of aquatic products every year a large amount of such as fish head, fish-skin, fishes
The leftover bits and pieces such as bone, air bladder, shrimp shell, crab shell, these leftover bits and pieces account for about the 40-55% of raw material fish, thick mostly as feedstuff
It puts processing or directly abandons, not only waste of resource, also pollution environment.And use these leftover bits and pieces as fish meal raw materials for production, not only
It economizes on resources, also helps environmental protection, have a good application prospect.
The traditional processing mode of fish meal is dry and wet, and dry method fish meal is in since long-time high temperature drying makes fish meal coking
Brown destroys the nutritional ingredient of fish meal, reduces the nutritive value of fish meal；Wet process fish meal is be easy to cause in process of production such as trip
The loss of the nutritional ingredients such as isolated amino acid, water soluble protein reduces the nutritive value of fish meal.
In order to solve deficiency present in the dry and wet processing technology of current traditional fish meal, need to seek a kind of complete
The new method for being capable of providing high-quality fish meal.
The prior art such as Authorization Notice No. is the Chinese invention patent of 104041710 B of CN, discloses a kind of fish meal small peptide
The preparation method of feed: by commercially available poor quality fish meal, molasses, brown sugar or glucose, water, microbial protease, lactic acid bacteria culturers liquid
With yeast seeds liquid hybrid modulation at liquid fermentation medium, in 20-70 DEG C of condition, liquid fermentation digests 2-120h next time,
Fish meal protein small peptide liquid is made；By fish meal protein small peptide liquid, corn flour and alfalfa meal hybrid modulation at solid fermentation culture medium,
Secondary solid state fermentation digests 6-360h under the conditions of 10-50 DEG C, and anti-nutritional factors can not only be eliminated by being made, and kills the micro- life of cause of disease
Object, but also small peptide, lactic acid, Yeast protein and probiotics abundant are generated, cause stink to eliminate, shows raw meat perfume (or spice) tart flavour, energy
Livestock and poultry feed intake is enough improved, promotes piglet growth, improves the fish meal small peptide feed of milking sow lactation amount.However, this method is former
Expect at high cost.
Summary of the invention
The purpose of the present invention is to provide a kind of method that solid state fermentation aquatic products leftover bits and pieces prepares fish meal, this method utilizes water
Heel is given birth to as raw material, lower cost is ensure that, using Production by Microorganism Fermentation fish meal, avoids traditional diamond-making technique
Thermophilic digestion can effectively avoid the nutrient loss in fish meal and be destroyed；And the fish meal of this method preparation has antibacterial
It is antiviral, the high advantage of digestibility.
The present invention in background technique aiming at the problem that mentioning, the technical solution taken are as follows:
The present invention is purchased from the source Zhejiang Lv Kang Bioisystech Co., Ltd with strain.
The method that solid state fermentation aquatic products leftover bits and pieces prepares fish meal, includes the following steps:
S1. ocean rhodotorula bacterium and bacillus subtilis are respectively placed on potato sugar agar medium and carry out inclined-plane culture；
It will obtain the ocean rhodotorula bacterium after inclined-plane culture and bacillus subtilis be inoculated in ocean rhodotorula bacterium and bacillus subtilis
Strain bottle culture medium expand it is numerous, ocean rhodotorula bacterium and bacillus subtilis seed bottle bacterium solution according to volume ratio 2-4:1-3,
With 5-7% inoculum concentration inoculation fermentation bottle mixed culture, after the completion of culture, centrifugation takes precipitating, and 40-50 DEG C of drying grinds to obtain ocean
Rhodotorula sp-bacillus subtilis Mixed Microbes powder；Ocean rhodotorula bacterium rich in beta glucan, manna oligosacchride, active peptides and
Astaxanthin isoreactivity substance, can provide abundant nutriment for fermenting raw materials, at the same active peptides be able to suppress inflammation and
Microorganism infection is resisted, is conducive to just build the culture medium system of healthy harmony at fermentation initial stage, to improve fermentation efficiency；It is withered
Careless bacillus can improve micro-ecological environment, promote beneficial microbe breeding, improve body's immunity；Can also degrade fish meal
In anti-nutrient molecule, reduce animal intestinal tract in chyme viscosity, reduce enteron aisle in poisonous and harmful corrupt substance generation, reduce pair
The damage of intestinal wall and the pollution of environment, improve the digestive utilization ratio of nutriment；
S2. fresh aquatic product leftovers are rubbed, nutrients is added to mix, obtain fermentation medium；
S3. fermented and cultured step S2 obtained is based on 115-130 DEG C of sterilizing 20-30min；
S4. the fermentation medium after sterilizing that step S3 is obtained is cooled to room temperature, the ocean for then accessing step S1 preparation is red
Saccharomycete-bacillus subtilis Mixed Microbes powder, stirs and evenly mixs；
S5. the fermentation medium that step S4 is obtained is fermented in following manner: fermentation medium, which is divided in, have been sterilized
It ferments in tray, with a thickness of 4-8cm, fermented and cultured primary surface covers sterilized wet gauze in tray, then tray is set for charging
Shelf top fermentation in sterilized solid fermentation room, control environment temperature is at 28-30 DEG C, fermentation time 30-100h；
S6. tunning is concentrated fermentation ends through dry, obtains and a kind of utilizes the best in quality of aquatic product leftovers preparation
Fish meal product.
It is skimmed milk 8-10%, Huang according to mass percent preferably, protective agent is added during fermented by mixed bacterium
Virgin rubber 5-6%, trehalose 2-4%, potassium sorbate 0.6-1.2% and (S)-(+) -3- (1- naphthoxy) -1- phenyl-1-propanol
0.001-0.003%；One of potassium sorbate and the special presence of (S)-(+) -3- (1- naphthoxy) -1- phenyl-1-propanol can promote
Into the growth and breeding of fermenting microbe, harmful bacteria is inhibited to infect, creates good environment for microorganism fungus kind fermentation；Be conducive to
Microorganism fungus kind is promoted to secrete various organized enzymes, it can be subsequent original that these enzymes, which have, which to be inhibited inflammation and resist pathogenic infection,
Material fermentation provides safe and reliable environment, fermentation efficiency is improved, while improving anti-bacteria and anti-virus effect of tunning, as feeding
Material ingredient can enhance animal immunizing power；Two stability for being conducive to reinforce microorganism mixed bacteria liquid, delay it to occur rotten
Time improves its enzyme activity retention rate.
Preferably, nutrients is glucose, mixture composed by frerrous chloride and dipotassium hydrogen phosphate in step S2；Battalion
The quality for supporting object accounts for fermentation medium gross mass percentage and is respectively as follows: glucose 0.01-5%, frerrous chloride 0.01-5%, phosphoric acid hydrogen
Dipotassium 0.01-5%.
Preferably, (Z)-of culture medium weight 0.001-0.003% is added before fermenting in step S5 in the fermentation medium
The riboflavin of 3- hexenol and 0.002-0.003%；(Z) -3- hexenol and riboflavin being capable of microorganism fungus kinds in regulation culture base
Metabolic mechanism, so that composite flora is metabolized out the ingredients such as more polysaccharide, amino acid by proliferation function and synergistic effect, improve
The nutrition of tunning is balanced, and the raising of the metaboilic level of microorganism is then conducive to improve fermentation rate；On the other hand can increase
The active site for adding microbial protease and substrate-function in culture medium improves the affinity of enzyme-to-substrate, accelerates Substrate hydrolysis
At small-molecule substance, gained tunning advantageously reduces the digestion and absorption that feed coefficient improves feed as forage protein source
Rate.
Compared with the prior art, the advantages of the present invention are as follows: 1) present invention using aquatic products leftover bits and pieces as the raw material of fish meal,
It ensure that lower cost, using Production by Microorganism Fermentation fish meal, avoid the thermophilic digestion of traditional diamond-making technique, it can be effective
The nutrient loss avoided in fish meal and be destroyed, improve the quality of fish meal；2) protection is added in fermented by mixed bacterium
Agent potassium sorbate and (S)-(+) -3- (1- naphthoxy) -1- phenyl-1-propanol promote microorganism fungus kind to secrete various organized enzymes, this
A little enzymes, which have, to be inhibited inflammation and resists pathogenic infection, and safe and reliable environment can be provided for subsequent fermenting raw materials, improves hair
Ferment efficiency, while anti-bacteria and anti-virus effect of tunning is improved, animal immunizing power can be enhanced as feed ingredient；It also helps
The stability for reinforcing microorganism mixed bacteria liquid delays it that the rotten time occurs, improves its enzyme activity retention rate；3) in fermented and cultured
(Z) -3- hexenol and riboflavin are added in base, can in regulation culture base microorganism fungus kind metabolic mechanism, make composite flora
The ingredients such as more polysaccharide, amino acid are metabolized out by proliferation function and synergistic effect, the nutrition for improving tunning is balanced, and
The metaboilic level raising of microorganism is then conducive to improve fermentation rate；On the other hand it can increase microbial protease in culture medium
With the active site of substrate-function, the affinity of enzyme-to-substrate is improved, accelerates Substrate hydrolysis into small-molecule substance, gained fermentation produces
Object advantageously reduces the digestibility that feed coefficient improves feed as forage protein source.
Specific embodiment
The present invention program is described further below by embodiment:
Embodiment 1:
The method that solid state fermentation aquatic products leftover bits and pieces prepares fish meal, includes the following steps:
(1) ocean rhodotorula bacterium and bacillus subtilis are respectively placed on potato sugar agar medium and carry out inclined-plane culture；
It will obtain the ocean rhodotorula bacterium after inclined-plane culture and bacillus subtilis be inoculated in ocean rhodotorula bacterium and bacillus subtilis
Strain bottle culture medium expand it is numerous, ocean rhodotorula bacterium and bacillus subtilis seed bottle bacterium solution according to volume ratio 2:1, with
5% inoculum concentration inoculation fermentation bottle mixed culture, after the completion of culture, centrifugation takes precipitating, and 40 DEG C of drying grind to obtain ocean rhodotorula
Bacterium-bacillus subtilis Mixed Microbes powder；Ocean rhodotorula bacterium is rich in beta glucan, manna oligosacchride, active peptides and astaxanthin
Isoreactivity substance can provide abundant nutriment for fermenting raw materials, while active peptides are able to suppress inflammation and resist micro-
Biological infection is conducive to just build the culture medium system of healthy harmony at fermentation initial stage, to improve fermentation efficiency；Withered grass gemma
Bacillus can improve micro-ecological environment, promote beneficial microbe breeding, improve body's immunity；It can also degrade anti-in fish meal
Nutrient molecule reduces chyme viscosity in animal intestinal tract, reduces the generation of poisonous and harmful corrupt substance in enteron aisle, reduces to intestinal wall
Damage and the pollution of environment, improve the digestive utilization ratio of nutriment；
It is above-mentioned that protective agent is added during fermented by mixed bacterium, it is skimmed milk 8%, xanthan gum 5%, sea according to mass percent
Algae sugar 2%, potassium sorbate 0.6% and (S)-(+) -3- (1- naphthoxy) -1- phenyl-1-propanol 0.001%；Potassium sorbate and (S)-
One of special presence of (+) -3- (1- naphthoxy) -1- phenyl-1-propanol can promote the growth and breeding of fermenting microbe, inhibit
Harmful bacteria infects, and creates good environment for microorganism fungus kind fermentation；It may advantageously facilitate microorganism fungus kind and secrete various activity
Enzyme, these enzymes, which have, to be inhibited inflammation and resists pathogenic infection, and safe and reliable environment can be provided for subsequent fermenting raw materials, is mentioned
High fermentation efficiency, while anti-bacteria and anti-virus effect of tunning is improved, animal immunizing power can be enhanced as feed ingredient；Two
The stability for being conducive to reinforce microorganism mixed bacteria liquid, delays it that the rotten time occurs, improves its enzyme activity retention rate；
(2) fresh aquatic product leftovers are rubbed, nutrients is added to mix, obtain fermentation medium；Nutrients is glucose, chlorine
Change mixture composed by ferrous and dipotassium hydrogen phosphate；The quality of nutrients accounts for fermentation medium gross mass percentage and is respectively as follows:
Glucose 0.01%, frerrous chloride 0.01%, dipotassium hydrogen phosphate 0.01%；
(3) fermented and cultured for obtaining step (2) is based on 115 DEG C of sterilizing 20min；
(4) fermentation medium after the sterilizing of step (3) acquisition is cooled to room temperature, then accesses 5% ocean rhodotorula bacterium-
Bacillus subtilis Mixed Microbes powder, stirs and evenly mixs；
(5) fermentation medium that step (4) obtain ferments in following manner: fermentation medium, which is divided in, have been sterilized
It ferments in tray, with a thickness of 4cm, fermented and cultured primary surface covers sterilized wet gauze in tray, then tray is placed in for charging
Shelf top fermentation in sterilized solid fermentation room, control environment temperature is at 28 DEG C, fermentation time 30h；
(the Z) -3- hexenol of culture medium weight 0.001% and 0.002% riboflavin is added before fermentation in the fermentation medium；
(Z) -3- hexenol and riboflavin can in regulation culture base microorganism fungus kind metabolic mechanism, make composite flora by proliferation
The ingredients such as more polysaccharide, amino acid are metabolized out with synergistic effect, the nutrition for improving tunning is balanced, and the generation of microorganism
It thanks to horizontal improve then to be conducive to improve fermentation rate；On the other hand it can increase microbial protease and substrate-function in culture medium
Active site, improve the affinity of enzyme-to-substrate, accelerate Substrate hydrolysis into small-molecule substance, gained tunning is as feed
Protein sources advantageously reduce the digestibility that feed coefficient improves feed；
(6) tunning is concentrated fermentation ends through dry, obtains and a kind of utilizes the best in quality of aquatic product leftovers preparation
Fish meal product.
Embodiment 2:
The method that solid state fermentation aquatic products leftover bits and pieces prepares fish meal, includes the following steps:
(1) ocean rhodotorula bacterium and bacillus subtilis are respectively placed on potato sugar agar medium and carry out inclined-plane culture；
It will obtain the ocean rhodotorula bacterium after inclined-plane culture and bacillus subtilis be inoculated in ocean rhodotorula bacterium and bacillus subtilis
Strain bottle culture medium expand it is numerous, ocean rhodotorula bacterium and bacillus subtilis seed bottle bacterium solution according to volume ratio 3:2, with
6% inoculum concentration inoculation fermentation bottle mixed culture, after the completion of culture, centrifugation takes precipitating, and 45 DEG C of drying grind to obtain ocean rhodotorula
Bacterium-bacillus subtilis Mixed Microbes powder；Ocean rhodotorula bacterium is rich in beta glucan, manna oligosacchride, active peptides and astaxanthin
Isoreactivity substance can provide abundant nutriment for fermenting raw materials, while active peptides are able to suppress inflammation and resist micro-
Biological infection is conducive to just build the culture medium system of healthy harmony at fermentation initial stage, to improve fermentation efficiency；Withered grass gemma
Bacillus can improve micro-ecological environment, promote beneficial microbe breeding, improve body's immunity；It can also degrade anti-in fish meal
Nutrient molecule reduces chyme viscosity in animal intestinal tract, reduces the generation of poisonous and harmful corrupt substance in enteron aisle, reduces to intestinal wall
Damage and the pollution of environment, improve the digestive utilization ratio of nutriment；
It is above-mentioned that protective agent is added during fermented by mixed bacterium, it is skimmed milk 9%, xanthan gum 5%, sea according to mass percent
Algae sugar 3%, potassium sorbate 1.0% and (S)-(+) -3- (1- naphthoxy) -1- phenyl-1-propanol 0.002%；
(2) fresh aquatic product leftovers are rubbed, nutrients is added to mix, obtain fermentation medium；Nutrients is glucose, chlorine
Change mixture composed by ferrous and dipotassium hydrogen phosphate；The quality of nutrients accounts for fermentation medium gross mass percentage and is respectively as follows:
Glucose 2.15%, frerrous chloride 3.72%, dipotassium hydrogen phosphate 1.69%；
(3) fermented and cultured for obtaining step (2) is based on 121 DEG C of sterilizing 30min；
(4) fermentation medium after the sterilizing of step (3) acquisition is cooled to room temperature, then accesses 5% ocean rhodotorula bacterium-
Bacillus subtilis Mixed Microbes powder, stirs and evenly mixs；
(5) fermentation medium that step (4) obtain ferments in following manner: fermentation medium, which is divided in, have been sterilized
It ferments in tray, with a thickness of 6cm, fermented and cultured primary surface covers sterilized wet gauze in tray, then tray is placed in for charging
Shelf top fermentation in sterilized solid fermentation room, control environment temperature is at 29 DEG C, fermentation time 85h；It is being sent out before fermentation
(the Z) -3- hexenol of culture medium weight 0.002% and 0.002% riboflavin are added in ferment culture medium；
(6) tunning is concentrated fermentation ends through dry, obtains and a kind of utilizes the best in quality of aquatic product leftovers preparation
Fish meal product.
Embodiment 3:
The method that solid state fermentation aquatic products leftover bits and pieces prepares fish meal, includes the following steps:
(1) ocean rhodotorula bacterium and bacillus subtilis are respectively placed on potato sugar agar medium and carry out inclined-plane culture；
It will obtain the ocean rhodotorula bacterium after inclined-plane culture and bacillus subtilis be inoculated in ocean rhodotorula bacterium and bacillus subtilis
Strain bottle culture medium expand it is numerous, ocean rhodotorula bacterium and bacillus subtilis seed bottle bacterium solution according to volume ratio 4:3, with
7% inoculum concentration inoculation fermentation bottle mixed culture, after the completion of culture, centrifugation takes precipitating, and 50 DEG C of drying grind to obtain ocean rhodotorula
Bacterium-bacillus subtilis Mixed Microbes powder；Ocean rhodotorula bacterium is rich in beta glucan, manna oligosacchride, active peptides and astaxanthin
Isoreactivity substance can provide abundant nutriment for fermenting raw materials, while active peptides are able to suppress inflammation and resist micro-
Biological infection is conducive to just build the culture medium system of healthy harmony at fermentation initial stage, to improve fermentation efficiency；Withered grass gemma
Bacillus can improve micro-ecological environment, promote beneficial microbe breeding, improve body's immunity；It can also degrade anti-in fish meal
Nutrient molecule reduces chyme viscosity in animal intestinal tract, reduces the generation of poisonous and harmful corrupt substance in enteron aisle, reduces to intestinal wall
Damage and the pollution of environment, improve the digestive utilization ratio of nutriment；
It is above-mentioned that protective agent is added during fermented by mixed bacterium, according to mass percent be skimmed milk 10%, xanthan gum 6%,
Trehalose 4%, potassium sorbate 1.2% and (S)-(+) -3- (1- naphthoxy) -1- phenyl-1-propanol 0.003%；
(2) fresh aquatic product leftovers are rubbed, nutrients is added to mix, obtain fermentation medium；Nutrients is glucose, chlorine
Change mixture composed by ferrous and dipotassium hydrogen phosphate；The quality of nutrients accounts for fermentation medium gross mass percentage and is respectively as follows:
Glucose 5%, frerrous chloride 5%, dipotassium hydrogen phosphate 5%；
(3) fermented and cultured for obtaining step (2) is based on 130 DEG C of sterilizing 30min；
(4) fermentation medium after the sterilizing of step (3) acquisition is cooled to room temperature, then accesses 5% ocean rhodotorula bacterium-
Bacillus subtilis Mixed Microbes powder, stirs and evenly mixs；
(5) fermentation medium that step (4) obtain ferments in following manner: fermentation medium, which is divided in, have been sterilized
It ferments in tray, with a thickness of 8cm, fermented and cultured primary surface covers sterilized wet gauze in tray, then tray is placed in for charging
Shelf top fermentation in sterilized solid fermentation room, control environment temperature is at 30 DEG C, fermentation time 100h；It is being sent out before fermentation
(the Z) -3- hexenol of culture medium weight 0.003% and 0.003% riboflavin are added in ferment culture medium；
(6) tunning is concentrated fermentation ends through dry, obtains and a kind of utilizes the best in quality of aquatic product leftovers preparation
Fish meal product.
Comparative example 1:
The protective agent being added in fermented by mixed bacterium is without containing potassium sorbate and (S)-(+) -3- (1- naphthoxy) -1- phenyl -1-
Propyl alcohol, rest part and embodiment 2 are completely the same.
Comparative example 2:
Raw material is added without (Z) -3- hexenol and riboflavin, rest part and embodiment 2 in the fermentation medium before being fermented
It is completely the same.
The measurement of fish meal main component: fish meal is made through vacuum freeze drying in tunning, measures main indicator: thick egg
It is white, GB/T6432-1994, Kjeldahl's method；Crude fat, GB/T6432-1994, soxhlet extraction methods；Ash content, GB/T6432-
1994, Method of burning of high temperature；Moisture, GB/T6432-1994, constant weight method.
The measuring method of free amino acid total amount is as follows in fermentation liquid:
1) production of amino acid standard curve:
The glutamic acid standard solution of the accurate 0.2mg/mL for drawing 0.0,0.5,1.0,1.5,2.0,2.5,3.0mL, is respectively placed in
In the color-comparison tube of 25mL, 2% ninhydrin solution and phosphate buffer solution (pH6.7) each 1mL is then added, is uniformly mixed,
Heating water bath 15min takes out, and is rapidly cooled to room temperature, adds water to graticule, shakes up, after standing 15min, under 570nm wavelength, with
Reagent blank is that reference measures each solution light absorption value (A).Using amino acid milligram number as abscissa, light absorption value (A) is ordinate, is drawn
Standard curve processed.
2) in fermentation liquid free amino acid total amount measurement:
Sample 1.0g is accurately weighed, is diluted with water 100 times, is mixed spare.Pipette samples solution 1.0mL, according to standard curve system
Make step, measure light absorption value (A) under the same conditions, corresponding amino acid milli can be checked on standard curve with A value is measured
Grams.
3) result calculates:
In formula:CFor the amino acid milligram number checked in from standard curve；mThe quality of sample is equivalent to for the sample solution of measurement
(g).
Protein content is a key index for evaluating quality of fishmeal, and an important factor for influence fish meal prices.Egg
White matter content is higher, and quality of fishmeal is better, in addition, the crude fat, ash content and moisture etc. in fish meal are also the important of evaluation fish meal
Index, the fish meal based on unsaturated fatty acid is easy to oxidize to cause fish meal quality decline, and the ash content the high just to illustrate fish meal
Middle fish-bone sandstone etc. is more, and fish meal quality is poorer；Fish meal ingredient is made to the embodiment of the present invention 2 to be measured, albumen
Matter content is 63.28%, reaches primes standard；Crude fat content is 8.56%, reaches select quality standard；Content of ashes is
6.58%, reach select quality standard；Moisture content is 5.32%, meets fish meal standard.
Detect the effective viable bacteria for the microorganism fungus kind cultivated in embodiment 2 and comparative example 1 respectively using colony counting method
Number, result are respectively 3,200,000,000/mL, 2,500,000,000/mL, show potassium sorbate and (S)-(+) -3- (1- naphthoxy) -1- phenyl -1-
The special presence of propyl alcohol can optimize protectant effect in microorganism fungus kind fermentation, promote growth and breeding, increase simultaneously
The stability of strong microorganism fungus kind.
Measure the free amino acid total amount in embodiment 2 and comparative example 2 in aquatic products leftover bits and pieces fermentation liquid, respectively 4.05g/
100g, 2.16g/100g show that (Z) -3- hexenol and riboflavin have the effect of cooperative gain, can be improved in tunning
The content of small molecule amino acid, so that protein sources of the fish meal of preparation as aquatic feeds, are greatly improved the digestion benefit of feed
With rate.
Routine operation in operation of the present invention step is well known to those skilled in the art, herein without repeating.
Technical solution of the present invention is described in detail in embodiment described above, it should be understood that the above is only
For specific embodiments of the present invention, it is not intended to restrict the invention, all any modifications made in spirit of the invention,
Supplement or similar fashion substitution etc., should all be included in the protection scope of the present invention.
Claims (8)
1. the method that solid state fermentation aquatic products leftover bits and pieces prepares fish meal, prepares fish meal using microbe fermentation method, it is characterised in that: institute
State the preparation process of microorganism Mixed Microbes powder are as follows: ocean rhodotorula bacterium and bacillus subtilis are respectively placed in potato sugar agar
Inclined-plane culture is carried out on culture medium；It will obtain the ocean rhodotorula bacterium after inclined-plane culture and bacillus subtilis inoculation Yu Haiyang
Rhodotorula sp and bacillus subtilis seed bottle culture medium expand it is numerous, inoculation fermentation mixed culture after, centrifugation, take precipitating dry
It is dry, grind to obtain ocean rhodotorula bacterium-bacillus subtilis Mixed Microbes powder.
2. the method that solid state fermentation aquatic products leftover bits and pieces according to claim 1 prepares fish meal, it is characterised in that: the mixing
Protective agent is added in bacterium powder during the fermentation, is by mass percentage skimmed milk 8-10%, xanthan gum 5-6%, trehalose 2-
4%, potassium sorbate 0.6-1.2% and (S)-(+) -3- (1- naphthoxy) -1- phenyl-1-propanol 0.001-0.003%.
3. the method that solid state fermentation aquatic products leftover bits and pieces according to claim 1 prepares fish meal, it is characterised in that: the fermentation
The preparation process of culture medium are as follows: fresh aquatic product leftovers are rubbed, nutrients is added to mix, obtain fermentation medium.
4. the method that solid state fermentation aquatic products leftover bits and pieces according to claim 3 prepares fish meal, it is characterised in that: the nutrition
Object is glucose, mixture composed by frerrous chloride and dipotassium hydrogen phosphate；The quality of nutrients accounts for fermentation medium gross mass
Percentage is respectively as follows: glucose 0.01-5%, frerrous chloride 0.01-5%, dipotassium hydrogen phosphate 0.01-5%.
5. the method that solid state fermentation aquatic products leftover bits and pieces according to claim 3 prepares fish meal, it is characterised in that: the fermentation
Culture is based on 115-130 DEG C of sterilizing 20-30min.
6. the method that solid state fermentation aquatic products leftover bits and pieces according to claim 1 prepares fish meal, it is characterised in that: the fermentation
Process are as follows: the fermentation medium after sterilizing is cooled to room temperature, ocean rhodotorula bacterium-bacillus subtilis Mixed Microbes are then accessed
Powder stirs and evenly mixs；Fermentation medium is divided in the fermentation tray sterilized, charging is with a thickness of 4-8cm, training of fermenting in tray
It supports primary surface and covers sterilized wet gauze, then tray is placed in the shelf top fermentation in sterilized solid fermentation room.
7. the method that solid state fermentation aquatic products leftover bits and pieces according to claim 6 prepares fish meal, it is characterised in that: the fermentation
Temperature control is at 28-30 DEG C, fermentation time 30-100h.
8. the method that solid state fermentation aquatic products leftover bits and pieces according to claim 6 prepares fish meal, it is characterised in that: the fermentation
The core yellow of preceding (the Z) -3- hexenol and 0.002-0.003% that culture medium weight 0.001-0.003% is added in the fermentation medium
Element.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810896870.XA CN109170130B (en) | 2018-08-08 | 2018-08-08 | Method for preparing fish meal by solid-state fermentation of aquatic product leftovers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810896870.XA CN109170130B (en) | 2018-08-08 | 2018-08-08 | Method for preparing fish meal by solid-state fermentation of aquatic product leftovers |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109170130A true CN109170130A (en) | 2019-01-11 |
| CN109170130B CN109170130B (en) | 2022-02-08 |
Family
ID=64920647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810896870.XA Expired - Fee Related CN109170130B (en) | 2018-08-08 | 2018-08-08 | Method for preparing fish meal by solid-state fermentation of aquatic product leftovers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109170130B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109182132A (en) * | 2018-08-16 | 2019-01-11 | 浙江海洋大学 | Produce the cultural method of the Alexandrium mimutum Halim of gonyatoxin |
| CN115769858A (en) * | 2021-09-08 | 2023-03-10 | 福建省恒祥渔业有限公司 | Method for producing mixed feed formula by using fish enzymes for mink breeding |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039698A (en) * | 2012-12-31 | 2013-04-17 | 泰山医学院 | Preparation method of bacillus subtilis powder and application thereof |
| CN104719639A (en) * | 2015-03-02 | 2015-06-24 | 广东海洋大学 | Method for preparing antibacterial feed protein by utilizing aquatic product leftovers |
-
2018
- 2018-08-08 CN CN201810896870.XA patent/CN109170130B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039698A (en) * | 2012-12-31 | 2013-04-17 | 泰山医学院 | Preparation method of bacillus subtilis powder and application thereof |
| CN104719639A (en) * | 2015-03-02 | 2015-06-24 | 广东海洋大学 | Method for preparing antibacterial feed protein by utilizing aquatic product leftovers |
Non-Patent Citations (1)
| Title |
|---|
| 张飞等: "常温固态发酵鱼粉的工艺优化", 《食品与发酵工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109182132A (en) * | 2018-08-16 | 2019-01-11 | 浙江海洋大学 | Produce the cultural method of the Alexandrium mimutum Halim of gonyatoxin |
| CN115769858A (en) * | 2021-09-08 | 2023-03-10 | 福建省恒祥渔业有限公司 | Method for producing mixed feed formula by using fish enzymes for mink breeding |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109170130B (en) | 2022-02-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102255611B1 (en) | Method for preparing fermented total mixed ration using microbial strain complex | |
| CN108330080B (en) | Feed silage agent containing lactobacillus buchneri and preparation method and application thereof | |
| CN106260504B (en) | Method for producing microbial fermentation wet feed by using beer yeast paste | |
| CN104222668A (en) | Compound fish feed capable of improving body immunity | |
| CN104017739B (en) | Complex micro organism fungicide, its preparation method and its application in high protein potato dreg fodder is produced | |
| CN103385350B (en) | Soft particle milk replacer containing high fructose corn syrup and preparation thereof | |
| CN112175846B (en) | Candida utilis strain UCY-11 and application thereof in preparation of fermented hybrid broussonetia papyrifera feed | |
| CN104106727A (en) | Complete fermented feed and preparing method thereof | |
| CN106333060A (en) | Microbial fermentation feed and preparation method and application thereof | |
| CN101120719B (en) | Microorganism ferment purple sweet potato and preparation method thereof | |
| CN106173225A (en) | A kind of method that solid fermentation Plant protein feed prepares additive of protein feed | |
| CN106889306A (en) | A kind of feed fermentation agent and the application on feed fermentation | |
| CN105543131A (en) | Compound bacteria/cottonseed meal fermented feed and preparation method thereof | |
| CN109730194A (en) | A kind of production method using the feed that paper mulberry is vegetable protein | |
| CN103478441B (en) | A kind of rice active bacterium peptide fish meal and application thereof | |
| CN107006677A (en) | A kind of feed and its application rich in probiotics and active peptide | |
| CN102382777A (en) | Composite microbial inoculum and preparation method and application thereof | |
| CN102960538B (en) | Unicellular protein feed prepared from fermented dragon fruit peel and production method of unicellular protein feed | |
| CN109170130A (en) | The method that solid state fermentation aquatic products leftover bits and pieces prepares fish meal | |
| CN105166324B (en) | A method of utilizing ramie core culture medium mushroom bran Fodder making | |
| CN109805161A (en) | A kind of low-cost high-efficiency pannage and preparation method thereof | |
| CN108029853B (en) | Zymophyte liquid, product containing zymophyte liquid and applied to lactating sows, and preparation method and application of product | |
| CN110367375A (en) | A kind of Radix Astragali, honeysuckle and dregs of beans combined fermentation product and beasts, birds and aquatic products breeding feed | |
| KR102492755B1 (en) | Method for preparing fermented total mixed ration using microbial strain complex and steam treatment | |
| CN109170364A (en) | A kind of fresh water fish feed and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20220208 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |