CN109287855A - A kind of fermentation process of corn stover, the fermented maize stalk of this method preparation and application - Google Patents

A kind of fermentation process of corn stover, the fermented maize stalk of this method preparation and application Download PDF

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CN109287855A
CN109287855A CN201811140789.5A CN201811140789A CN109287855A CN 109287855 A CN109287855 A CN 109287855A CN 201811140789 A CN201811140789 A CN 201811140789A CN 109287855 A CN109287855 A CN 109287855A
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fermentation
corn stover
yeast
fermentation process
steam blasting
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唐娟
杨庆利
于春娣
朱英莲
赵海燕
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Qingdao Agricultural University
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Qingdao Agricultural University
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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
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • 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
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/173—Reuteri
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/181—Salivarius
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

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Abstract

The fermented maize stalk prepared the invention discloses a kind of fermentation process of corn stover, this method and application, belong to technical field of biological fermentation.Corn stover fermentation process of the invention includes the processes such as steam blasting, aerobic fermentation, anaerobic fermentation.The method of fermented maize stalk of the present invention can effectively in degrading maize straws cellulose components, and improve protein content in corn stover, livestock and poultry are fed using the corn stover that the present invention is fermented, the growth performance of animal can be significantly improved, it maintains intestinal environment to stablize, reduces the quantity of enteric pathogenic bacteria.

Description

A kind of fermentation process of corn stover, this method preparation fermented maize stalk and Using
Technical field
The invention belongs to technical field of biological fermentation, and in particular to a kind of fermentation process of corn stover, this method preparation Fermented maize stalk and application.
Background technique
Agricultural crop straw is the accessory products of agricultural production, fails always to obtain sufficiently effective utilization in China.Tradition Planting habit usually by a large amount of agricultural crop straw direct returning to farmland, discarded, or even be incinerated, not only polluted environment, influence and The building of humorous society, and the economic value of stalk can be made to lose.
Agricultural crop straw crude fiber content is high, it is difficult to be digested and assimilated by animal, few using nutrient, palatability is poor, is raising Roughage is classified as on material taxology.Cellulose, hemicellulose and lignin are combined closely, mutually winding constitutes crude fibre, also referred to as Lignocellulosic is the main component of plant cell wall.These natural organic polymer compounds, structure is very secured, can only inhale Water swollen cannot be decomposed by the digestive juice and enzyme of nonruminant, only lean on a small amount of glycolysis of its cecum microorganisms, and digestibility is very low, It is only applicable to the raising of ruminant domestic animal.
It is the research hotspot of herding circle, feed industry using the feeding value that microbial fermentation technology improves stalk, and it is existing Natural composite bacteria complicated composition in technology, single culture fermentation efficiency is low, and the artificial strain fermentation processes that compound are rigorous, hair Ferment effect is interfered by many factors, and fermentation process has uncertainty.
Summary of the invention
Aiming at the problems existing in the prior art, high, cellulose drop that the purpose of the present invention is to provide a kind of fermentation efficiencies The fermentation process of high, rich in nutrition content the corn stover of solution rate, the fermented maize stalk of this method preparation and application.
In order to achieve the above object, technical scheme is as follows:
A kind of fermentation process of corn stover, steps are as follows:
(1) it after corn stover removes sundries, is mechanically pulverized, crosses 20 meshes, adjusting corn stalk moisture content 10%, steam Explosion treatment；
(2) it by 121 DEG C of 30min of material high pressure steam sterilization after steam blasting, after the completion of sterilizing, is cooled to room temperature；
(3) water content 70~85% of material after sterilizing is adjusted, and 1.5% bacillus subtilis, solution are added thereto Bacillus amyloliquefaciens, aspergillus niger composite bacteria agent and fermentation intensifier after carry out aerobic fermentation, 28 DEG C~32 DEG C, after the 36h that ferments, For 24 hours then at 32~35 DEG C of fermentations；
(4) 2~5% complex micro organism fungicides are added into the material after aerobic fermentation, after mixing anaerobic fermentation, control 28~32 DEG C of fermentation temperature processed, ferment 48h；
(5) adjustment discharging: adding the edible alcohol of fermentation materials gross weight 4% into the material after anaerobic fermentation, and mixing is equal It is even, discharging.
On the basis of above scheme, the bacillus subtilis, bacillus amyloliquefaciens, aspergillus niger weight ratio be 1: 1:1。
Bacillus subtilis (Bacillus subtilis) number is ACCC 11025, Chinese agriculture microbial bacteria Kind preservation administrative center；
Aspergillus niger (Aspergillus niger) number is CICC 2377, Chinese industrial Microbiological Culture Collection pipe Reason center；
The bacillus amyloliquefaciens (Bacillus amyloliquefaciens) are bacillus amyloliquefaciens HF J-7, Deposit number is CGMCC NO:10011.
On the basis of above scheme, the complex micro organism fungicide are as follows:
Cheese lactic acid bacteria, lactobacillus acidophilus, Lactobacillus salivarius, lactobacillus reuteri according to 2:1:1.5:0.8 weight ratio Composition.
Cheese lactic acid bacteria (Lactobacillus casei) number is CICC 6117, Chinese industrial microorganism fungus kind Preservation administrative center；
Lactobacillus reuteri (Lactobacillus reuteri) number is CICC 6226, Chinese industrial microorganism Culture presevation administrative center；
Lactobacillus salivarius (Lactobacillus salivarius) is Lactobacillus salivarius XJP2, deposit number CGMCC NO:11386。
Lactobacillus acidophilus (Lactobacillus acidophilus) is lactobacillus acidophilus L100, deposit number CGMCC NO:10701。
On the basis of above scheme, the steam blasting is steam blasting 50s under the conditions of 2.5MPa；Again in 2.0MPa item Steam blasting 5min under part.
On the basis of above scheme, the additive amount of the fermentation intensifier is 2.5~5%.
On the basis of above scheme, the fermentation intensifier is made of in parts by weight following components:
12 parts of yeast culture, 1.6 parts of tea tree ethereal oil, 0.8 part of grape seed extract, 0.6 part of mannitol, grape is glycoxidative 0.6 part of enzyme, 0.6 part of casein, vitamin B10.03 part, 0.05 part of microelement.
On the basis of above scheme, the microelement are as follows:
KH2PO4 5.0g/L、K2HPO4 2.0g/L、MgSO4 2.0g/L、FeSO4 2.8g/L、CuSO4 3.0g/L、MnSO4 1.5g/L、ZnSO4 2.4g/L、CaCl22.4g/L, water surplus.
On the basis of above scheme, the yeast culture presses 5 by liquid fermentation and culture object and solid fermentation culture: 1 weight ratio mixes, wherein
The yeast liquid fermentation culture medium the preparation method comprises the following steps:
Yeast is seeded in liquid fermentation medium, 32 DEG C, 195r/min by 10% inoculum concentration, cultivates 64h；Centrifugation Collect thallus, as yeast liquid fermentation culture medium；
The yeast solids fermentation culture medium the preparation method comprises the following steps:
Yeast liquid spawn is sprayed to solid fermentation culture medium by 20% inoculum concentration, at 45 DEG C, anaerobic fermentation 1% cellulase is added after fermentation, 40 DEG C, digests 4h by 36h, after the completion of enzymatic hydrolysis, 100 DEG C, handles 10min, is cooled to Room temperature is to get yeast solids fermentation culture medium.
The corn stover of above method fermentation.
Above-mentioned fermented maize stalk is preparing the application in animal and fowl fodder.
The advantages of technical solution of the present invention
The method of fermented maize stalk of the present invention can effectively in degrading maize straws cellulose components, and improve corn Protein content in stalk feeds livestock and poultry using the corn stover that the present invention is fermented, can significantly improve the growth performance of animal, It maintains intestinal environment to stablize, reduces the quantity of enteric pathogenic bacteria.
The present invention handles corn stover using steam explosion method, can open the coarse fiber structure being closely wound, have Conducive to the degradation of microbial fermentation and ectoenzyme；The higher pressure explosion of short duration time is first used, then with slightly lower pressure explosion, favorably In the efficiency for improving explosion, the time of explosion is reduced.
Corn stover after steam blasting is conducive to the decomposition of the macromolecular substances such as cellulose first through aerobic fermentation process, After aerobic fermentation, the structure of corn stover becomes loose, and generates a large amount of organic metabolites, provides substance base for anaerobic fermentation Plinth.
Anaerobic fermentation can continue decomposing organic matter, and generate the organic acids such as lactic acid, anaerobism on the basis of aerobic fermentation Fermentation can also increase the quantity of probiotics in corn stover, and the corn stover after fermentation acts not only as feed and other feedings Material is used cooperatively, and is also used as a kind of probiotics, and adjustment animal body intestinal microecology balance reduces pathogenic microorganism Breeding.
Fermentation intensifier is added in fermentation process, is conducive to the efficiency for improving fermentation, is shortened fermentation time；It mentions The quality of high fermented product.
Specific embodiment
Term as used in the present invention generally has those of ordinary skill in the art usual unless otherwise specified The meaning of understanding.
Combined with specific embodiments below, and referring to the data further detailed description present invention.Following embodiment only be It illustrates the present invention, rather than limits the scope of the invention in any way.
Embodiment 1
A kind of fermentation intensifier is made of in parts by weight following components:
12 parts of yeast culture, 1.6 parts of tea tree ethereal oil, 0.8 part of grape seed extract, 0.6 part of mannitol, grape is glycoxidative 0.6 part of enzyme, 0.6 part of casein, vitamin B10.03 part, 0.05 part of microelement.
The microelement are as follows:
KH2PO4 5.0g/L、K2HPO4 2.0g/L、MgSO4 2.0g/L、FeSO4 2.8g/L、CuSO4 3.0g/L、MnSO4 1.5g/L、ZnSO4 2.4g/L、CaCl22.4g/L, water surplus.
The yeast culture is mixed by liquid fermentation and culture object and solid fermentation culture by the weight ratio of 5:1.
The preparation method of yeast liquid fermentation culture medium:
Candida utili (Candida utilis) number is AS2.281, Bei Na Chuan Lian Bioisystech Co., Ltd；
Activation medium: wort agar.
Liquid fermentation medium are as follows: glucose 40g/L, peptone 10g/L, KH2PO4 2g/L、MgSO4·7H2O 0.3g/ L adds water to be settled to 1L；121 DEG C, high pressure steam sterilization 15min；
Yeast is seeded in liquid fermentation medium, 32 DEG C, 195r/min by 10% inoculum concentration, cultivates 64h；Centrifugation Collect thallus, as yeast liquid fermentation culture medium.
The yeast solids fermentation culture medium the preparation method comprises the following steps:
The solid fermentation culture medium are as follows: dregs of beans 80%, corn protein powder 15%, amino acid powder 15% add water to make aqueous Measure 32%, pH5~6,121 DEG C, high pressure steam sterilization 15min.
Yeast liquid spawn is sprayed to solid fermentation culture medium by 20% inoculum concentration, at 45 DEG C, anaerobic fermentation 1% cellulase is added after fermentation, 40 DEG C, digests 4h by 36h, after the completion of enzymatic hydrolysis, 100 DEG C, handles 10min, is cooled to Room temperature is to get yeast solids fermentation culture medium.
The preparation method of above-mentioned fermentation intensifier, steps are as follows:
(1) after mixing yeast culture with microelement, it is spray dried to powder A；
(2) casein, grape seed extract are added in tea tree ethereal oil, sequentially add vitamin B1, mannitol, grape Carbohydrate oxidase is uniformly mixed to obtain mixture B；
(3) after powders A and mixture B being sufficiently mixed, vacuum packaging, low-temperature storage.
Embodiment 2
The activation of aspergillus niger
It crushes beans shell and crosses 10 meshes, sterilize through 121 DEG C, 15min；Water content 50~65% is adjusted, will be trained through fermented bean drink inclined-plane Aspergillus niger strain after supporting base activation is inoculated in beans shell culture medium, 25-30 DEG C of 48~60h of culture, system by 1% inoculum concentration respectively Obtain fermenting microbe, strain content >=109cfu·g-1。
Bacillus subtilis Bacillus subtilis ACCC 11025, Chinese agriculture Microbiological Culture Collection management in The heart；
Activation and fermentation medium: peptone 0.5--3g, glucose 1--3g, KH2PO40.02--0.08g、 MgSO40.01--0.04g, NaCl 0.2--0.4g, distilled water 100mL.
11025 strain of bacillus subtilis ACCC is inoculated on solid plate and is activated, the strain after activation is with 1% Inoculum concentration is inoculated in liquid fermentation medium, and 37 DEG C, 200rpm cultivates 24~36h, until bacterial content >=109cfu/mL。
The bacillus amyloliquefaciens (Bacillus amyloliquefaciens) are bacillus amyloliquefaciens HF J-7, Deposit number is CGMCC NO:10011.
Activation and the same bacillus subtilis of fermentation medium；
It bacillus amyloliquefaciens HF J-7 strain is inoculated on solid plate activates, the strain after activation connects with 1% Kind amount is inoculated in liquid fermentation medium, and 37 DEG C, 200rpm cultivates 24~36h, until bacterial content >=109cfu/mL。
Cheese lactic acid bacteria, lactobacillus reuteri, Lactobacillus salivarius and lactobacillus acidophilus activation and fermentation medium: MRS training Support base: peptone 10g/L, beef extract 10g/L, yeast powder 5g/L, glucose 20g/L, Tween 80 1ml/L, dipotassium hydrogen phosphate 2g/ L, sodium acetate 5g/L, Triammonium citrate 2g/L, magnesium sulfate 0.58g/L, manganese sulfate 0.25g/L, pH6.2.
The strain of the preservation of preservation is inoculated in MRS solid medium activation culture respectively, the strain after activation is with 1% Inoculum concentration is inoculated in MRS fluid nutrient medium, 37 DEG C, 160rpm culture 16~for 24 hours, until bacterial content >=109cfu/mL。
Embodiment 3
A kind of fermentation process of corn stover, steps are as follows:
(1) it after corn stover removes sundries, is mechanically pulverized, excessively 20 meshes, adjusting corn stalk moisture content 10%, Steam blasting 50s under the conditions of 2.5MPa；Steam blasting 5min under the conditions of 2.0MPa again；
(2) it by 121 DEG C of 30min of material high pressure steam sterilization after steam blasting, after the completion of sterilizing, is cooled to room temperature；
(3) water content 70~85% of material after sterilizing is adjusted, and 1.5% bacillus subtilis, solution are added thereto Aerobic fermentation is carried out after bacillus amyloliquefaciens, the composite bacteria agent of aspergillus niger and 3% fermentation intensifier, 28 DEG C~32 DEG C, ferment 36h Afterwards, for 24 hours then at 32~35 DEG C of fermentations；
Bacillus subtilis in the composite bacteria agent, bacillus amyloliquefaciens, aspergillus niger weight ratio be 1: 1: 1；
(4) 4% complex micro organism fungicide is added into the material after aerobic fermentation, after mixing anaerobic fermentation, controls 28~32 DEG C of fermentation temperature, ferment 48h；
The complex micro organism fungicide are as follows:
Cheese lactic acid bacteria, lactobacillus acidophilus, Lactobacillus salivarius, lactobacillus reuteri according to 2: 1: 1.5: 0.8 weight ratio Composition.
(5) adjustment discharging: adding the edible alcohol of fermentation materials gross weight 4% into the material after anaerobic fermentation, and mixing is equal It is even, discharging.
Embodiment 4
A kind of fermentation process of corn stover, steps are as follows:
(1) it after corn stover removes sundries, is mechanically pulverized, excessively 20 meshes, adjusting corn stalk moisture content 10%, Steam blasting 50s under the conditions of 2.5MPa；Steam blasting 5min under the conditions of 2.0MPa again；
(2) it by 121 DEG C of 30min of material high pressure steam sterilization after steam blasting, after the completion of sterilizing, is cooled to room temperature；
(3) water content 70~85% of material after sterilizing is adjusted, and 1.5% bacillus subtilis, solution are added thereto Aerobic fermentation is carried out after bacillus amyloliquefaciens, the composite bacteria agent of aspergillus niger and 3% fermentation intensifier, 28 DEG C~32 DEG C, ferment 36h Afterwards, for 24 hours then at 32~35 DEG C of fermentations；
Bacillus subtilis in the composite bacteria agent, bacillus amyloliquefaciens, aspergillus niger weight ratio be 2: 0.8: 1.2；
(4) 2% complex micro organism fungicide is added into the material after aerobic fermentation, after mixing anaerobic fermentation, controls 28~32 DEG C of fermentation temperature, ferment 48h；
The complex micro organism fungicide are as follows:
Cheese lactic acid bacteria, lactobacillus acidophilus, Lactobacillus salivarius, lactobacillus reuteri according to 2: 1: 1.5: 0.8 weight ratio Composition.
(5) adjustment discharging: adding the edible alcohol of fermentation materials gross weight 4% into the material after anaerobic fermentation, and mixing is equal It is even, discharging.
Embodiment 5
A kind of fermentation process of corn stover, steps are as follows:
(1) it after corn stover removes sundries, is mechanically pulverized, excessively 20 meshes, adjusting corn stalk moisture content 10%, Steam blasting 50s under the conditions of 2.5MPa；Steam blasting 5min under the conditions of 2.0MPa again；
(2) it by 121 DEG C of 30min of material high pressure steam sterilization after steam blasting, after the completion of sterilizing, is cooled to room temperature；
(3) water content 70~85% of material after sterilizing is adjusted, and 1.5% bacillus subtilis, solution are added thereto Aerobic fermentation is carried out after bacillus amyloliquefaciens, the composite bacteria agent of aspergillus niger and 3% fermentation intensifier, 28 DEG C~32 DEG C, ferment 36h Afterwards, for 24 hours then at 32~35 DEG C of fermentations；
Bacillus subtilis in the composite bacteria agent, bacillus amyloliquefaciens, aspergillus niger weight ratio be 1: 1: 1；
(4) 5% complex micro organism fungicide is added into the material after aerobic fermentation, after mixing anaerobic fermentation, controls 28~32 DEG C of fermentation temperature, ferment 48h；
The complex micro organism fungicide are as follows:
Cheese lactic acid bacteria, lactobacillus acidophilus, Lactobacillus salivarius, lactobacillus reuteri according to 1.5: 2: 2: 0.5 weight ratio Composition.
(5) adjustment discharging: adding the edible alcohol of fermentation materials gross weight 4% into the material after anaerobic fermentation, and mixing is equal It is even, discharging.
Comparative example 1
A kind of fermentation process of corn stover, steps are as follows:
(1) it after corn stover removes sundries, is mechanically pulverized, crosses 40 meshes, 121 DEG C of 30min of high pressure steam sterilization have sterilized Cheng Hou is cooled to room temperature；
(2) water content 70~85% of material after sterilizing is adjusted, and 1.5% bacillus subtilis, solution are added thereto Aerobic fermentation is carried out after bacillus amyloliquefaciens, the composite bacteria agent of aspergillus niger and 3% fermentation intensifier, 28 DEG C~32 DEG C, ferment 36h Afterwards, for 24 hours then at 32~35 DEG C of fermentations；
Bacillus subtilis in the composite bacteria agent, bacillus amyloliquefaciens, aspergillus niger weight ratio be 1: 1: 1；
(3) 4% complex micro organism fungicide is added into the material after aerobic fermentation, after mixing anaerobic fermentation, controls 28~32 DEG C of fermentation temperature, ferment 48h；
The complex micro organism fungicide are as follows:
Cheese lactic acid bacteria, lactobacillus acidophilus, Lactobacillus salivarius, lactobacillus reuteri according to 2: 1: 1.5: 0.8 weight ratio Composition.
(4) adjustment discharging: adding the edible alcohol of fermentation materials gross weight 4% into the material after anaerobic fermentation, and mixing is equal It is even, discharging.
Comparative example 2
A kind of fermentation process of corn stover, steps are as follows:
(1) it after corn stover removes sundries, is mechanically pulverized, excessively 20 meshes, adjusting corn stalk moisture content 10%, Steam blasting 50s under the conditions of 2.5MPa；Steam blasting 5min under the conditions of 2.0MPa again；
(2) it by 121 DEG C of 30min of material high pressure steam sterilization after steam blasting, after the completion of sterilizing, is cooled to room temperature；
(3) water content 70~85% of material after sterilizing is adjusted, and 1.5% bacillus subtilis, solution are added thereto Aerobic fermentation is carried out after bacillus amyloliquefaciens, the composite bacteria agent of aspergillus niger and 3% fermentation intensifier, 28 DEG C~32 DEG C, ferment 36h Afterwards, for 24 hours then at 32~35 DEG C of fermentations；
Bacillus subtilis in the composite bacteria agent, bacillus amyloliquefaciens, aspergillus niger weight ratio be 1: 1: 1；
(4) adjustment discharging: adding the edible alcohol of fermentation materials gross weight 4% into the material after anaerobic fermentation, and mixing is equal It is even, discharging.
Comparative example 3
A kind of fermentation process of corn stover, steps are as follows:
(1) it after corn stover removes sundries, is mechanically pulverized, excessively 20 meshes, adjusting corn stalk moisture content 10%, Steam blasting 50s under the conditions of 2.5MPa；Steam blasting 5min under the conditions of 2.0MPa again；
(2) it by 121 DEG C of 30min of material high pressure steam sterilization after steam blasting, after the completion of sterilizing, is cooled to room temperature；
(3) water content 70~85% of material after sterilizing is adjusted, and 4% complex micro organism fungicide is added thereto, is mixed Anaerobic fermentation after uniformly controls 28~32 DEG C of fermentation temperature, and ferment 48h；
The complex micro organism fungicide are as follows:
Cheese lactic acid bacteria, lactobacillus acidophilus, Lactobacillus salivarius, lactobacillus reuteri according to 2: 1: 1.5: 0.8 weight ratio Composition.
(4) adjustment discharging: adding the edible alcohol of fermentation materials gross weight 4% into the material after anaerobic fermentation, and mixing is equal It is even, discharging.
Comparative example 4
A kind of fermentation process of corn stover, steps are as follows:
(1) it after corn stover removes sundries, is mechanically pulverized, excessively 20 meshes, adjusting corn stalk moisture content 10%, Steam blasting 50s under the conditions of 2.5MPa；Steam blasting 5min under the conditions of 2.0MPa again；
(2) it by 121 DEG C of 30min of material high pressure steam sterilization after steam blasting, after the completion of sterilizing, is cooled to room temperature；
(3) water content 70~85% of material after sterilizing is adjusted, and 1.5% bacillus subtilis, solution are added thereto Bacillus amyloliquefaciens, aspergillus niger composite bacteria agent after carry out aerobic fermentation, 28 DEG C~32 DEG C, after the 36h that ferments, then at 32~35 DEG C Fermentation is for 24 hours；
Bacillus subtilis in the composite bacteria agent, bacillus amyloliquefaciens, aspergillus niger weight ratio be 1: 1: 1；
(4) 4% complex micro organism fungicide is added into the material after aerobic fermentation, after mixing anaerobic fermentation, controls 28~32 DEG C of fermentation temperature, ferment 48h；
The complex micro organism fungicide are as follows:
Cheese lactic acid bacteria, lactobacillus acidophilus, Lactobacillus salivarius, lactobacillus reuteri according to 2: 1: 1.5: 0.8 weight ratio Composition.
(5) adjustment discharging: adding the edible alcohol of fermentation materials gross weight 4% into the material after anaerobic fermentation, and mixing is equal It is even, discharging.
One, distinct methods influence the nutritional ingredient of fermented maize stalk
It is fine to the thick protein, crude fibre, neutral detergent of 1~4 method fermented maize stalk of embodiment 3~5 and comparative example Dimension, the content of acid detergent fiber are analyzed；Wherein, thick protein, crude fibre measurement are according to GB/T6432-1994, GB/T 6434-1994 standard carries out, and neutral detergent fiber, acid detergent fiber measurement are according to GB/T 20806-2006, NY/T1459- 2007 standards carry out.The results are shown in Table 1:
Influence of 1 distinct methods of table to fermented maize straw nutrition ingredient
Thick protein (%) Crude fibre (%) Neutral detergent fiber (%) Acid detergent fiber (%)
Embodiment 3 22.48 23.65 50.15 34.28
Embodiment 4 20.71 26.82 53.47 37.13
Embodiment 5 18.39 24.17 51.24 34.87
Comparative example 1 17.66 30.43 60.11 44.55
Comparative example 2 9.35 27.25 55.07 39.75
Comparative example 3 12.72 33.76 64.36 46.63
Comparative example 4 8.18 29.34 58.81 42.27
As shown in Table 1, the content of thick protein is significantly higher than other each groups in the corn stover that embodiment 3 is fermented, thick fine Peacekeeping neutral detergent fiber content is substantially less than other each groups, acid detergent fiber content with 5 groups of embodiment without significant difference, but The substantially less than content of other each groups.
Two, influence of the different fermentations corn stover to poultry growth performance is added in feed
Selection is randomly divided into 8 groups with batch hatching, 240 yellow-feather broilers that weight is close, healthy, every group of 3 repetitions, each Repeat 10；Wherein 1~3 group of fermented maize stalk for adding the preparation of 30% embodiment 3~5 respectively in basal diet substitutes energy Measure feed and protein feed；4~7 groups are added fermented maize stalk prepared by 30% comparative example 1~4 respectively in basal diet Substitute energy feed and protein feed；The basal diet of any fermented maize stalk, other test bars are not added in 8th group of feeding Part is completely the same.Test period 20d.The basal diet is as shown in table 2:
The composition and trophic level of 2 basal diet of table
Note: vitamin and microelement pre-mix material include (every kg complete diet pellet is fallen into a trap): 12 000IU of VA；VD3 3000IU； VE 20IU；VK3 1.0mg；VB1 2.0mg；Riboflavin (VB2, riboflavin) 6mg；Niacin (niacin) Nicotinic acid 35mg；Choline Choline 1.3g；Calcium pantothenate 10mg；VB6 3.5mg；VB12 0.01mg；Biotin Biotin 0.15mg；Folic acid Folic acid 1.25mg；Copper Cu (as copper sulfate) 8mg；Iron Fe (as ferrous sulfate)100mg；Manganese Mn (as manganese sulfate) 80mg, zinc Zn (as zinc oxide) 60mg；Iodine I (as calcium iodate)0.45mg；Selenium Se (as sodium selenite) 0.35mg.
Record initial weight, last weight, daily ingestion amount, diarrhea rate, the death rate during test, and feedstuff-meat ratio is calculated, as a result such as table 3 It is shown:
Influence of the different fermentations corn stover to poultry growth performance is added in 3 feed of table
Average daily gain/g Average daily gain/g Feedstuff-meat ratio Diarrhea rate/% The death rate/%
Embodiment 3 35.87 65.63 1.83 0.00 0.00
Embodiment 4 33.82 62.17 1.84 0.21 0.00
Embodiment 5 33.75 62.40 1.85 1.04 3.33
Comparative example 1 31.42 60.18 1.92 1.86 6.67
Comparative example 2 31.13 61.11 1.96 2.75 10.00
Comparative example 3 32.28 62.17 1.93 2.12 6.67
Comparative example 4 31.93 62.14 1.95 2.64 6.67
Blank control group 33.53 62.15 1.85 1.12 3.33
As shown in Table 3, chicken average daily gain and the average daily gain for feeding 3 groups of fermented maize stalks of embodiment are significantly high In other each groups, feedstuff-meat ratio, diarrhea rate and the death rate are substantially less than other each test groups.
After the test, 3 chickens are taken at random for every group, butchered, take enteron aisle, measure the number of Escherichia coli and lactic acid bacteria in enteron aisle Mesh is as shown in table 4:
Influence (lg, cfu/g) of the different fermentations corn stover to poultry intestinal tract microorganism is added in 4 feed of table
Escherichia coli Lactic acid bacteria
Embodiment 3 7.05±0.31 9.35±0.17
Embodiment 4 7.31±0.24 9.21±0.35
Embodiment 5 7.84±0.27 9.08±0.28
Comparative example 1 8.27±0.35 8.67±0.31
Comparative example 2 9.35±0.31 8.34±0.33
Comparative example 3 8.26±0.28 8.59±0.35
Comparative example 4 8.17±0.25 8.81±0.27
Blank control group 10.83±0.37 8.01±0.25
As shown in Table 4, considerably less than other each groups, the quantity of lactic acid bacteria is significantly higher than 3 groups of Escherichia coli quantity of embodiment Other each groups.
The above described is only a preferred embodiment of the present invention, being not that the invention has other forms of limitations, appoint What those skilled in the art changed or be modified as possibly also with the technology contents of the disclosure above equivalent variations etc. Imitate embodiment.But without departing from the technical solutions of the present invention, according to the technical essence of the invention to above embodiments institute Any simple modification, equivalent variations and the remodeling made, still fall within the protection scope of technical solution of the present invention.

Claims (10)

1. a kind of fermentation process of corn stover, it is characterised in that: steps are as follows:
(1) it after corn stover removes sundries, is mechanically pulverized, crosses 20 meshes, adjusting corn stalk moisture content 10%, steam blasting Processing；
(2) it by 121 DEG C of 30min of material high pressure steam sterilization after steam blasting, after the completion of sterilizing, is cooled to room temperature；
(3) water content 70~85% of material after sterilizing is adjusted, and 1.5% bacillus subtilis, solution starch bud are added thereto Carry out aerobic fermentation after spore bacillus, aspergillus niger composite bacteria agent and fermentation intensifier, 28 DEG C~32 DEG C, after the 36h that ferments, then at 32~ 35 DEG C of fermentations are for 24 hours；
(4) 2~5% complex micro organism fungicides are added into the material after aerobic fermentation, after mixing anaerobic fermentation, control hair 28~32 DEG C of ferment temperature, ferment 48h；
(5) adjustment discharging: adding the edible alcohol of fermentation materials gross weight 4% into the material after anaerobic fermentation, is uniformly mixed, out Material.
2. the fermentation process of corn stover according to claim 1, it is characterised in that: the bacillus subtilis, solution starch Bacillus, aspergillus niger weight ratio be 1:1:1.
3. the fermentation process of corn stover according to claim 1, it is characterised in that: the complex micro organism fungicide are as follows:
Cheese lactic acid bacteria, lactobacillus acidophilus, Lactobacillus salivarius, lactobacillus reuteri are formed according to the weight ratio of 2:1:1.5:0.8.
4. the fermentation process of corn stover according to claim 1, it is characterised in that: the steam blasting is 2.5MPa condition Lower steam blasting 50s；Steam blasting 5min under the conditions of 2.0MPa again.
5. the fermentation process of corn stover according to claim 1, it is characterised in that: the additive amount of the fermentation intensifier is 2.5~5%.
6. stating the fermentation process of corn stover according to claim 5, it is characterised in that: the fermentation intensifier, by following components It forms in parts by weight:
12 parts of yeast culture, 1.6 parts of tea tree ethereal oil, 0.8 part of grape seed extract, 0.6 part of mannitol, glucose oxidase 0.6 part, 0.6 part of casein, vitamin B10.03 part, 0.05 part of microelement.
7. stating the fermentation process of corn stover according to claim 6, it is characterised in that: the microelement are as follows:
KH2PO4 5.0g/L、K2HPO4 2.0g/L、MgSO4 2.0g/L、FeSO4 2.8g/L、CuSO4 3.0g/L、MnSO4 1.5g/L、ZnSO4 2.4g/L、CaCl22.4g/L, water surplus.
8. according to the fermentation process of any one of claim 5~7 corn stover, it is characterised in that: the yeast culture It is mixed by liquid fermentation and culture object and solid fermentation culture by the weight ratio of 5:1, wherein
The yeast liquid fermentation culture medium the preparation method comprises the following steps:
Yeast is seeded in liquid fermentation medium, 32 DEG C, 195r/min by 10% inoculum concentration, cultivates 64h；It is collected by centrifugation Thallus, as yeast liquid fermentation culture medium；
The yeast solids fermentation culture medium the preparation method comprises the following steps:
Yeast liquid spawn is sprayed to solid fermentation culture medium by 20% inoculum concentration, at 45 DEG C, anaerobic fermentation 36h, hair It is added 1% cellulase after the completion of ferment, 40 DEG C, digests 4h, after the completion of enzymatic hydrolysis, 100 DEG C, handle 10min, be cooled to room temperature, Up to yeast solids fermentation culture medium.
9. the corn stover of any one of claim 1~8 the method fermentation.
10. fermented maize stalk described in claim 9 is preparing the application in animal and fowl fodder.
CN201811140789.5A 2018-09-28 2018-09-28 A kind of fermentation process of corn stover, the fermented maize stalk of this method preparation and application Pending CN109287855A (en)

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CN109805176A (en) * 2019-02-27 2019-05-28 吉林农业大学 A kind of preparation method of corn stover Huang storage feed
CN110326805A (en) * 2019-08-15 2019-10-15 青岛英赛特生物科技有限公司 A kind of feed fermentation device and feed production method
CN110432386A (en) * 2019-09-06 2019-11-12 西藏自治区农牧科学院草业科学研究所 A kind of fermentation process of stalk
CN110870511A (en) * 2019-10-24 2020-03-10 辽宁波尔莱特农牧实业有限公司 Dry-wet mixed concentrated feed and preparation method thereof
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CN114365809A (en) * 2021-12-21 2022-04-19 昆明生物制造研究院有限公司 Ginseng fermented beverage rich in saponin and preparation method thereof
CN114365809B (en) * 2021-12-21 2024-02-27 昆明生物制造研究院有限公司 Ginseng fermented beverage rich in saponins and preparation method thereof
CN114916563A (en) * 2022-05-05 2022-08-19 山东农业大学 Bacillus amyloliquefaciens and application of synergist thereof
CN114916563B (en) * 2022-05-05 2023-02-03 山东农业大学 Bacillus amyloliquefaciens and application of synergist thereof
CN117441829A (en) * 2023-11-08 2024-01-26 山东美事达农牧科技有限公司 Biological fermentation feed and preparation method thereof

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Application publication date: 20190201