CN109349497A - The biodegradation method of vomitoxin in a kind of couple of DDGS - Google Patents
The biodegradation method of vomitoxin in a kind of couple of DDGS Download PDFInfo
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- CN109349497A CN109349497A CN201811099702.4A CN201811099702A CN109349497A CN 109349497 A CN109349497 A CN 109349497A CN 201811099702 A CN201811099702 A CN 201811099702A CN 109349497 A CN109349497 A CN 109349497A
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- 101710089042 Demethyl-4-deoxygadusol synthase Proteins 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims abstract description 13
- LINOMUASTDIRTM-QGRHZQQGSA-N deoxynivalenol Chemical compound C([C@@]12[C@@]3(C[C@@H](O)[C@H]1O[C@@H]1C=C(C([C@@H](O)[C@@]13CO)=O)C)C)O2 LINOMUASTDIRTM-QGRHZQQGSA-N 0.000 title abstract description 13
- LINOMUASTDIRTM-UHFFFAOYSA-N vomitoxin hydrate Natural products OCC12C(O)C(=O)C(C)=CC1OC1C(O)CC2(C)C11CO1 LINOMUASTDIRTM-UHFFFAOYSA-N 0.000 title abstract description 13
- 238000006065 biodegradation reaction Methods 0.000 title description 3
- 239000000463 material Substances 0.000 claims abstract description 63
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 150000001875 compounds Chemical class 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 21
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 21
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 20
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 19
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 19
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 19
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 19
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 17
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 17
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 16
- 230000015556 catabolic process Effects 0.000 claims abstract description 12
- 238000006731 degradation reaction Methods 0.000 claims abstract description 12
- 238000006213 oxygenation reaction Methods 0.000 claims abstract description 8
- 230000007306 turnover Effects 0.000 claims abstract description 5
- 239000002054 inoculum Substances 0.000 claims abstract description 4
- 235000019614 sour taste Nutrition 0.000 claims abstract description 4
- 230000003068 static effect Effects 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 21
- 230000005526 G1 to G0 transition Effects 0.000 claims description 3
- 230000005540 biological transmission Effects 0.000 claims description 3
- 230000000813 microbial effect Effects 0.000 claims description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 claims 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims 1
- 239000005864 Sulphur Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 abstract description 4
- 229910052921 ammonium sulfate Inorganic materials 0.000 abstract description 4
- 235000011130 ammonium sulphate Nutrition 0.000 abstract description 4
- 240000008042 Zea mays Species 0.000 description 24
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 24
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 24
- 235000005822 corn Nutrition 0.000 description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 239000001963 growth medium Substances 0.000 description 15
- 239000002994 raw material Substances 0.000 description 14
- 239000000843 powder Substances 0.000 description 11
- 239000007788 liquid Substances 0.000 description 10
- 238000011160 research Methods 0.000 description 8
- 244000046052 Phaseolus vulgaris Species 0.000 description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 231100000678 Mycotoxin Toxicity 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 239000002636 mycotoxin Substances 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 5
- 235000012343 cottonseed oil Nutrition 0.000 description 5
- 235000012054 meals Nutrition 0.000 description 5
- 235000013379 molasses Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 235000015099 wheat brans Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 239000002131 composite material Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000012071 phase Substances 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000001784 detoxification Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 231100000765 toxin Toxicity 0.000 description 3
- 239000003053 toxin Substances 0.000 description 3
- 239000004593 Epoxy Substances 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 239000006027 corn-soybean meal Substances 0.000 description 2
- -1 is stirred evenly Substances 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 101710130006 Beta-glucanase Proteins 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000012671 Gastrointestinal haemorrhages Diseases 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 241000282849 Ruminantia Species 0.000 description 1
- 208000036142 Viral infection Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 235000019752 Wheat Middilings Nutrition 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 125000001813 vomitoxin group Chemical group 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a kind of effective biodegradable methods for vomitoxin in DDGS.Compound koji is mixed by two kinds of two kinds or a kind of 15%-25% of lactobacillus acidophilus koji and saccharomyces cerevisiae koji, aspergillus niger koji and aspergillus oryzae koji or a kind of 65%-45%, bacillus subtilis koji 20%-30%.By the inoculum concentration of 3%-5%, in compound koji access DDGS, after stirring 30min, adding the ammonium sulfate solution containing 3.0%-4.2% to material moisture is 42%-48%, is stirred evenly, static fermentation 4h-20h, to in bed of material 30cm, when temperature rises to 36 DEG C -38 DEG C, turn over throwing (oxygenation) and be cooled to 30 DEG C -27 DEG C, throwing is turned in stopping.When temperature rises to 36 DEG C -38 DEG C again in bed of material 30cm, carries out turning over throwing (oxygenation) again and be cooled to 30 DEG C -27 DEG C, throwing is turned in stopping.It operates repeatedly, whole process keeps 36h-48h.When material temperature no longer rapidly rises, fermentation material is turned over into throwing and is cooled to 26 DEG C -28 DEG C, seals 20h-30h after material is smooth, compacting, when having sour taste spilling in fermentation tank, fermentative degradation termination.
Description
Technical field
The present invention relates in the technical field of biodegradable grain and oil institute contaminated mold toxin, in particular to corn deep processing pair
The biodegradation technique of the polluted vomitoxin of product DDGS.
Background technique
It is estimated according to FAO (Food and Agriculture Organization of the United Nation), the whole world is lost as caused by mycotoxin contamination, reaches hundreds billion of beauty every year
Member, and the harm caused by people and animals is even more to be difficult to count.In recent years, mycotoxin contamination to the negative effect of husbandry sector gradually
Recognized by people, external scientific research institution has begun a series of researchs of biodegrade development for mycotoxin.At home
Less about the relevant research report of vomitoxin degradation bacteria and detoxication enzyme, efficient degradation vomitoxin enzyme can be produced by filtering out
Bacterial strain and pass through the means such as enzyme engineering, genetic engineering obtain high efficient expression detoxication enzyme be current research direction.2015
Year, " feed industry " editorial office specially invited China Agricultural University's meter to do one with regard to the biodegradable research of domestic and international vomitoxin at professor
Summary.
Meter professor etc. is in " feed industry " the 10th phase total 487th phase " vomitoxin biodegrade research of volume 36 in 2015
Progress " it talks about in a text:
Sickle-like bacteria generates a large amount of vomitoxins (DON), Polluted grains and grain.DON can cause humans and animals to be poisoned, symptom
Vomiting, hemorrhage of digestive tract, inflammation are shown as, or even dead.Currently without effective detoxicating method, adsorbent is almost without work
With；Physics and chemical method effect are unstable, destroy nutritional ingredient and taste.It is biodegradable DON high specificity, high-efficient, right
Food nourishment composition without influence, toxin can be converted to nontoxic metabolite.Existing article report degradation feed DON's is single
Bacterial strain is considerably less, more not about the application study of efficacy.The vomitoxin positive detects in Chinese mixed feed sample
Rate is up to 100%, average content 0.6mg/kg.It can be strong to humans and animals when DON content is more than 1mg/kg in feed or grain
Health generates harm, and therefore, Food and Drug Administration provides that DON limit standard is 1mg/kg, the Ministry of Agriculture of China in food
1mg/kg, which is also not to be exceeded, in value is provided to the limit standard of DON in animal feed.But up to the present, it does not close
It is reported in the research of vomitoxin degrading enzyme, also without related the reporting using microorganism or its enzyme generated research and development feed addictive
Road.Therefore, the bacterial strain for finding new efficient degradation feed DON is the Research foundation for developing DON degradation bacteria feed addictive.
China's nonruminant complete diet pellet and the fine fodder of ruminant, are substantially dregs of beans corn type.Due to price factor,
Become the first choice for reducing feed cost in feed using corn deep processing byproduct substitution part corn-soybean meal.However corn adds deeply
During work, the one third of corn amount is byproduct, since mycotoxin all stays on corn deep processing byproduct substantially, institute
Mycotoxin is enriched with corn deep processing byproduct three times.Mycotoxin inherently exceeded corn is substituted by this product
Dregs of beans, it is necessary to take strong detoxification means.Present invention efficiently solves poison is vomitted in corn deep processing byproduct-DDGS
The degradation problem of element.
Summary of the invention
The technical problems to be solved by the invention: being effective biodegrade for vomitoxin in DDGS, reaches pair
The detoxification purpose of DDGS.Especially in vomitoxin molecular structure " (tool is virose main for C12, C13- epoxy construction
Structure basis) " it is used as the target position of biodegrade, from " catalogue of feed additive varieties " that the Ministry of Agriculture announces, screen related true
Bacterium and bacterial species, by mixed fermentation technology, reach and C12 and C13 epoxy construction are degraded to C9 and C12 through scientific matching
Form the purpose of double bond group (toxicity is effectively passivated).
The technical problems to be solved by the invention can be achieved through the following technical solutions:
One, " microbial fermentation antibiotic-free feed and its production of my Patent No. ZL 201010148491.6 are utilized
Method " inner disclosed lactobacillus acidophilus fermentation material production method, fermentation of bacillus subtilis material production method, saccharomyces cerevisiae hair
Ferment material production method, fermentation of Aspergillus niger material production method, aspergillus oryzae fermentation material production method, and Patent No. ZL in person
" self-supporting repeating transmission keyboard " disclosed in 201220624896.7, production lactobacillus acidophilus koji, bacillus subtilis koji, wine brewing
Yeast koji, aspergillus niger koji, aspergillus oryzae koji are spare.
Two, by two kinds or a kind of 15%-25% of lactobacillus acidophilus koji and saccharomyces cerevisiae koji, aspergillus niger koji and rice
Two kinds of aspergillus koji or a kind of 65%-45%, it is spare that bacillus subtilis koji 20%-30% is mixed into compound koji.
Three, after stirring 30min, add containing 3.0%-4.2% by the inoculum concentration of 3%-5% in compound koji access DDGS
Ammonium sulfate solution to material moisture be 42%-48%, be sufficiently stirred.The material stirred evenly is distributed into fermentation tank, is expected
Thickness degree 80cm-120cm, (workshop is minimum need to keep room temperature at 16 DEG C or more), static fermentation 4h-20h, to bed of material 30cm
It is interior, when temperature rises to 36 DEG C -38 DEG C, recycle " biofermentation disclosed in my Patent No. ZL 201410647232.6
Slot, which turns over, throws push-pull device at fixed ", turn over throwings (oxygenation) and be cooled to 30 DEG C -27 DEG C, stops turning over throwing.When in the bed of material 30cm temperature again on
When rising to 36 DEG C -38 DEG C, carries out turning over throwing (oxygenation) again and be cooled to 30 DEG C -27 DEG C, throwing is turned in stopping.It operates repeatedly, whole process
Keep 36h-48h.
Four, when material temperature no longer rapidly rises (fermentation process goes to stationary phase by logarithmic phase), fermentation material is turned over into throwing cooling
To 26 DEG C -28 DEG C, operation biofermentation slot turns over throwing push-pull device at fixed, material is smooth, compacting.Then 20h-30h, fermentation tank are sealed
In have sour taste spilling when, fermentative degradation termination.
Specific embodiment
Utilize " microbial fermentation antibiotic-free feed and its production side of my Patent No. ZL 201010148491.6
Method " inner disclosed lactobacillus acidophilus fermentation material production method, fermentation of bacillus subtilis material production method, fermentation by saccharomyces cerevisiae
Expect production method, fermentation of Aspergillus niger material production method, aspergillus oryzae fermentation material production method, and Patent No. ZL in person
" self-supporting repeating transmission keyboard " disclosed in 201220624896.7, production lactobacillus acidophilus koji, bacillus subtilis koji, wine brewing
Yeast koji, aspergillus niger koji, aspergillus oryzae koji are spare.
Lactobacillus acidophilus koji, withered grass gemma are made using the production fermentation material method of the ZL 201010148491.6
Bacillus koji, saccharomyces cerevisiae koji, aspergillus niger koji, aspergillus oryzae koji include the following steps:
(1) lactobacillus acidophilus koji is made:
A, lactobacillus acidophilus fermentation medium is made
Take the raw material of following weight: 15 parts~25 parts of corn flour, 40 parts~50 parts of wheat bran, bean cake powder 8 parts~20
Part, 8 parts~20 parts of corn germ cake, 1 part~3 parts of yeast extract powder, contains 70%~90% water at 3 parts~8 parts of Cottonseed Meal powder
5 parts~15 parts of the corn pulp of part, 1 part~2 parts of 5 parts~15 parts of molasses, mountain flour, calcium monohydrogen phosphate 1 containing 40%~60% moisture content
Part~2 parts；The raw material of acquirement is added into water, is stirred evenly, the weight ratio of the water of raw material and addition is 70~60: 30~40, is obtained
To compound material；Compound material is put into high pressure steam sterilization pin, is sterilized 30 minutes~50 points under 0.1Mpa~0.12Mpa air pressure
Clock；Then compound material is taken the dish out of the pot, material temperature degree to be composite is down to 25 DEG C~40 DEG C in an aseptic environment, obtains lactobacillus acidophilus culture
Base；
B, lactobacillus acidophilus is cultivated
Above-mentioned lactobacillus acidophilus kind liquid is added in lactobacillus acidophilus culture medium and is inoculated with, wherein the acidophilus being added
The weight ratio of lactobacillus species liquid and lactobacillus acidophilus culture medium is 1.5~2.5: 98.5~97.5, is 35 DEG C~42 in temperature
DEG C anaerobic environment under cultivate 6~8 days, to viable count be greater than 1X108It is a/gram when, then under 45~50 DEG C of low temperature environments it is dry
To water content≤12%, then sealed package, be kept in dark place, obtain lactobacillus acidophilus koji；
(2) bacillus subtilis koji is made:
A, fermentation of bacillus subtilis culture medium is made
Take the raw material of following weight: 15 parts~25 parts of corn flour, 30 parts~50 parts of wheat bran, bean cake powder 5 parts~15
Part, 5 parts~15 parts of Cottonseed Meal powder, 10 parts~20 parts of corn germ cake, 2 parts~5 parts of the corn pulp containing 70%~90% moisture content,
2 parts~8 parts of molasses containing 40%~60% moisture content；The raw material of acquirement is added into water, is stirred evenly, the weight of the water of raw material and addition
The ratio between amount is 70~60: 30~40, obtains compound material；Compound material is put into high-pressure steam sterilizing pan, 0.1Mpa~
It sterilizes 30 minutes~50 minutes under 0.12Mpa air pressure；Then compound material is taken the dish out of the pot, material temperature degree to be composite is down in an aseptic environment
25 DEG C~40 DEG C, bacillus subtilis bacterium culture medium is made；
B, bacillus subtilis is cultivated
Above-mentioned Bacillus subtillis kind liquid is added in bacillus subtilis bacterium culture medium and is inoculated with, wherein be added
The weight ratio of bacillus subtilis strain liquid and bacillus subtilis bacterium culture medium is 1.5~2.5: 98.5~97.5, is in temperature
It is cultivated 2 days~3 days under 35 DEG C~42 DEG C of oxygen environment, is greater than 1X10 to bacillus subtilis viable count9It is a/gram, xylan
Enzymatic activity is greater than 1.2X104It when u/g, then dries to water content≤12% under 45 DEG C~50 DEG C low temperature environments, then sealing packet
It fills, be kept in dark place, obtain bacillus subtilis koji；
(3) saccharomyces cerevisiae koji is made:
A, fermentation by saccharomyces cerevisiae culture medium is made
Take the raw material of following weight: 10 parts~20 parts of corn flour, 20 parts~40 parts of wheat bran, bean cake powder 3 parts~8
Part, 5 parts~15 parts of wheat-middlings, contains 70%~90% moisture content at 8 parts~16 parts of Cottonseed Meal powder, 15 parts~25 parts of corn germ cake
2 parts~5 parts of corn pulp, 2 parts~8 parts of molasses containing 40%~60% moisture content；The raw material of acquirement is added into water, is stirred evenly, it is former
The weight ratio of material and the water being added is 70~60: 30~40, obtains compound material；Compound material is put into high-pressure steam sterilizing pan
In, it sterilizes 30~50 minutes under 0.1Mpa~0.12Mpa air pressure, obtains fermentation by saccharomyces cerevisiae culture medium；
B, saccharomyces cerevisiae is cultivated
Above-mentioned saccharomyces cerevisiae kind liquid is added in saccharomyces cerevisiae culture medium and is inoculated with, wherein the saccharomyces cerevisiae kind being added
The weight ratio of liquid and saccharomyces cerevisiae culture medium is 1.5~2.5: 98.5~97.5, the oxygen supply ring for being 35 DEG C~42 DEG C in temperature
It is cultivated 2 days~3 days under border, is greater than 1X10 to saccharomyces cerevisiae viable count9It is a/gram when, then under 45 DEG C~50 DEG C low temperature environments do
It is dry to water content≤12%, then sealed package, be kept in dark place, obtain saccharomyces cerevisiae koji；
(4) aspergillus niger koji is made:
A, the raw material of following weight is taken: 10 parts~20 parts of corn flour, 30 parts~50 parts of wheat bran, 5 parts of bean cake powder~
15 parts, 5 parts~15 parts of Cottonseed Meal powder, 12 parts~22 parts of corn germ cake, the corn pulp 2 parts~5 containing 70%~90% moisture content
Part, 2 parts~8 parts of molasses containing 40%~60% moisture content；The raw material of acquirement is added into water, is stirred evenly, raw material and addition are made
The weight ratio of water is 65~55: 35~45, obtains compound material；Compound material is put into high-pressure steam sterilizing pan, in 0.1Mpa
It sterilizes 30 minutes~50 minutes under~0.12Mpa air pressure；Then compound material is taken the dish out of the pot, in an aseptic environment material temperature degree drop to be composite
To 25 DEG C~40 DEG C, fermentation of Aspergillus niger culture medium is made；
B, aspergillus niger is cultivated
Above-mentioned aspergillus niger kind liquid is added in aspergillus niger culture medium and is carried out by kind, wherein the aspergillus niger kind liquid being added with
The weight ratio of aspergillus niger culture medium is 1.5~2.5: 98.5~97.5, is trained in the case where temperature is 35 DEG C~42 DEG C of oxygen environment
It supports 2 days~3 days, dries when 1,4 beta-glucanase activity is greater than 1000u/g, then under 45 DEG C~50 DEG C low temperature environments to water content
≤ 12%, then sealed package, be kept in dark place, obtain aspergillus niger koji；
(5) aspergillus oryzae koji is made:
A, the raw material of following weight is taken: 10 parts~20 parts of corn flour, 30 parts~50 parts of wheat bran, 5 parts of bean cake powder~
15 parts, 5 parts~15 parts of Cottonseed Meal powder, 12 parts~22 parts of corn germ cake, the corn pulp 2 parts~5 containing 70%~90% moisture content
Part, 2 parts~8 parts of molasses containing 40%~60% moisture content；The raw material of acquirement is added into water, is stirred evenly, raw material and addition are made
The weight ratio of water is 65~55: 35~45, obtains compound material；Compound material is put into high-pressure steam sterilizing pan, in 0.1Mpa
It sterilizes 30 minutes~50 minutes under~0.12Mpa air pressure；Then compound material is taken the dish out of the pot, in an aseptic environment material temperature degree drop to be composite
To 25 DEG C~40 DEG C, aspergillus oryzae fermentation medium is made；
B, aspergillus oryzae is cultivated
Above-mentioned aspergillus oryzae kind liquid is added in aspergillus oryzae culture medium and is carried out by kind, wherein the aspergillus oryzae kind liquid being added with
The weight ratio of aspergillus oryzae culture medium is 1.5~2.5: 98.5~97.5, is trained in the case where temperature is 35 DEG C~42 DEG C of gas supply environment
Support 2 days~3 days, when proteinase activity be greater than 1500u/g when, then under 45 DEG C~50 DEG C low temperature environments dry to water content≤
12%, then sealed package, be kept in dark place, obtain aspergillus oryzae koji.
It checks workshop temperature: keeping room temperature between 16 DEG C~30 DEG C.
The ammonium sulfate solution containing 3.0%~4.2% is got ready, between 16 DEG C~40 DEG C of solution temperature.
By two kinds or one kind 15%~25%, aspergillus niger koji and meter Qu of lactobacillus acidophilus koji and saccharomyces cerevisiae koji
Two kinds of mould koji or one kind 65%~45%, it is spare that bacillus subtilis koji 20%~30% is mixed into compound koji.
DDGS sample 2kg is in case contrasting detection before multiple spot takes degradation.
After stirring 30min, add containing 3.0%-4.2%'s by the inoculum concentration of 3%-5% in compound koji access DDGS
Ammonium sulfate solution to material moisture is 42%-48%, is sufficiently stirred.The material stirred evenly is distributed into fermentation tank, the bed of material
Thickness 80cm-120cm, (workshop is minimum need to keep room temperature at 16 DEG C or more), static fermentation 4h-20h, to bed of material 30cm
It is interior, when temperature rises to 36 DEG C -38 DEG C, recycle " biology hair disclosed in my Patent No. ZL 2,014 1 0647232.6
Ferment slot, which turns over, throws push-pull device at fixed ", turn over throwings (oxygenation) and be cooled to 30 DEG C -27 DEG C, stops turning over throwing.When temperature is again in bed of material 30cm
When rising to 36 DEG C -38 DEG C, carries out turning over throwing (oxygenation) again and be cooled to 30 DEG C -27 DEG C, throwing is turned in stopping.It operates repeatedly, entire mistake
Journey keeps 36h-48h.
When material temperature no longer rapidly rises (fermentation process goes to stationary phase by logarithmic phase), fermentation material is turned over into throwing and is cooled to 26
DEG C -28 DEG C, operation biofermentation slot turns over throwing push-pull device at fixed, material is smooth, be compacted.Then 20h-30h is sealed, is had in fermentation tank
When sour taste overflows, fermentative degradation termination.
DDGS sample 2kg is in case contrasting detection after multiple spot takes degradation.
To degrade forward and backward DDGS sample contrasting detection, record data.
It is dried to moisture up to standard, is packed and stored.
Testing inspection data:
| Title | Butt vomitoxin (ppb) | Butt albumen (%) |
| The province area X X DDGS | 2670 | 27 |
| DDGS after fermentation | 1055 | 36 |
Conclusion: result is measured by immune affinity column-high-efficient liquid phase color law popularization, conclusion is calculated: the decline of DDGS toxin
60.5%, detoxification efficiency is obvious.Appearance color is golden yellow, fragrant odour, is suitble to partially substitute corn-soybean meal in animal and fowl fodder.
Claims (4)
1. utilizing " microbial fermentation antibiotic-free feed and preparation method thereof " of my Patent No. ZL 201010148491.6
In disclosed lactobacillus acidophilus fermentation material production method, fermentation of bacillus subtilis material production method, fermentation by saccharomyces cerevisiae material
Production method, fermentation of Aspergillus niger material production method, aspergillus oryzae fermentation material production method, and Patent No. ZL in person
" self-supporting repeating transmission keyboard " disclosed in 201220624896.7, production lactobacillus acidophilus koji, bacillus subtilis koji, wine brewing
Yeast koji, aspergillus niger koji, aspergillus oryzae koji are spare.
2. by two kinds or a kind of 15%-25% of lactobacillus acidophilus koji and saccharomyces cerevisiae koji, aspergillus niger koji and aspergillus oryzae
Two kinds of koji or a kind of 65%-45%, it is spare that bacillus subtilis koji 20%-30% is mixed into compound koji.
3. pressing the inoculum concentration of 3%-5%, in compound koji access DDGS, after stirring 30min, add the sulphur containing 3.0%-4.2%
Sour aqueous ammonium to material moisture is 42%-48%, is sufficiently stirred；The material stirred evenly is distributed into fermentation tank, the bed of material is thick
Spend 80cm-120cm, (workshop is minimum need to keep room temperature at 16 DEG C or more), static fermentation 4h-20h, in bed of material 30cm,
When temperature rises to 36 DEG C -38 DEG C, " biofermentation slot disclosed in my Patent No. ZL 201410647232.6 is recycled
Turn over and throw push-pull device at fixed ", turn over throwings (oxygenation) and be cooled to 30 DEG C -27 DEG C, stops turning over throwing；When temperature rises again in bed of material 30cm
When to 36 DEG C -38 DEG C, carry out turning over throwing (oxygenation) being cooled to 30 DEG C -27 DEG C again, throwing is turned in stopping.It operates repeatedly, whole process is protected
Hold 36h-48h.
4. fermentation material is turned over throwing and is cooled to 26 when material temperature no longer rapidly rises (fermentation process goes to stationary phase by logarithmic phase)
DEG C -28 DEG C, operation biofermentation slot turns over throwing push-pull device at fixed, material is smooth, be compacted.Then 20h-30h is sealed, is had in fermentation tank
When sour taste overflows, fermentative degradation termination.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114642239A (en) * | 2022-03-25 | 2022-06-21 | 播恩集团股份有限公司 | Method for improving DDGS nutritional quality and application thereof |
| CN115299527A (en) * | 2021-05-08 | 2022-11-08 | 中国石油天然气股份有限公司 | Method for degrading vomitoxin in DDGS feed and DDGS feed |
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| CN101828634A (en) * | 2010-04-16 | 2010-09-15 | 湖南创新生物科技有限公司 | Microbial fermentation antibiotic-free feed and preparing method thereof |
| CN202873755U (en) * | 2012-11-23 | 2013-04-17 | 湖南创新生物科技有限公司 | Solid state fermentation disk for feeds |
| CN103243047A (en) * | 2013-05-09 | 2013-08-14 | 中国农业大学 | Bacillus subtilis capable of effectively degrading vomitoxin and application of bacillus subtilis |
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| CN101828634A (en) * | 2010-04-16 | 2010-09-15 | 湖南创新生物科技有限公司 | Microbial fermentation antibiotic-free feed and preparing method thereof |
| CN202873755U (en) * | 2012-11-23 | 2013-04-17 | 湖南创新生物科技有限公司 | Solid state fermentation disk for feeds |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115299527A (en) * | 2021-05-08 | 2022-11-08 | 中国石油天然气股份有限公司 | Method for degrading vomitoxin in DDGS feed and DDGS feed |
| CN114642239A (en) * | 2022-03-25 | 2022-06-21 | 播恩集团股份有限公司 | Method for improving DDGS nutritional quality and application thereof |
| CN114642239B (en) * | 2022-03-25 | 2023-02-03 | 播恩集团股份有限公司 | Method for improving DDGS nutritional quality and application thereof |
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