CN110663820A - Method for preparing fermented bran through bacterium-enzyme synergistic fermentation - Google Patents

Method for preparing fermented bran through bacterium-enzyme synergistic fermentation Download PDF

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CN110663820A
CN110663820A CN201810703858.2A CN201810703858A CN110663820A CN 110663820 A CN110663820 A CN 110663820A CN 201810703858 A CN201810703858 A CN 201810703858A CN 110663820 A CN110663820 A CN 110663820A
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parts
fermentation
bran
lactobacillus
raw materials
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吕福军
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Liaoning Boer Agriculture And Animal Husbandry Industry Co Ltd
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Liaoning Boer Agriculture And Animal Husbandry Industry Co Ltd
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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
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • 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
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/14—Pretreatment of feeding-stuffs with enzymes
    • 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
    • A23K20/20—Inorganic substances, e.g. oligoelements
    • A23K20/24—Compounds of alkaline earth metals, e.g. magnesium
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/60—Feeding-stuffs specially adapted for particular animals for weanlings
    • 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
    • A23V2400/143—Fermentum
    • 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
    • A23V2400/169—Plantarum
    • 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

Abstract

The invention provides a method for preparing fermented bran through synergistic fermentation of bacterial enzymes, and relates to the technical field of fermented feed. The invention is prepared from the following raw materials in parts by weight: 80-85 parts of bran, 10-15 parts of bean skin, 5-10 parts of inulin, 0.2-0.5 part of calcium bicarbonate, 0.3-0.5 part of complex enzyme preparation, 0.002-0.005 part of feeding active dry yeast and 0.001-0.003 part of complex lactobacillus. The enzymolysis process is independent from the fermentation process, the enzymolysis temperature is controlled to be 65-70 ℃, and the optimum enzymolysis temperature of saccharifying enzyme, medium-temperature alpha-amylase and cellulase is met, so that the enzymolysis process is more thorough, and reducing sugar is provided for the proliferation and metabolism of lactobacillus and saccharomycetes in the subsequent fermentation process.

Description

Method for preparing fermented bran through bacterium-enzyme synergistic fermentation
Technical Field
The invention relates to the technical field of fermented feed, in particular to a method for preparing fermented bran through bacterium enzyme synergistic fermentation.
Background
The existing fermented bran preparation method basically does not consider the fermentation characteristics of the raw materials, and the proportion of the fermentation components is unreasonable; the fermentation process and the enzymolysis process of the raw materials are carried out simultaneously, and the optimal action temperature of the enzyme and the optimal fermentation temperature of the strain are not considered; in the fermentation process, aerobic fermentation and anaerobic fermentation are carried out simultaneously, and the fermentation process of raw materials is insufficient; the detection indexes of the fermented finished product are less, the bacteriostatic ability of the finished product is poorer, and the food calling performance is poor.
Disclosure of Invention
Aiming at the defects existing in the problems, the invention provides the method for preparing the fermented bran through the synergistic fermentation of the bacterial enzymes, so that the enzymolysis process and the fermentation process are independent, the enzymolysis temperature is controlled to be 65-70 ℃, the optimum enzymolysis temperature of the saccharifying enzyme, the medium-temperature alpha-amylase and the cellulase is met, the enzymolysis process is more thorough, and reducing sugar is provided for the proliferation and metabolism of lactic acid bacteria and saccharomycetes in the subsequent fermentation process.
In order to solve the problems, the invention provides fermented bran prepared by the synergistic fermentation of bacterial enzymes, wherein the fermented bran is prepared from the following raw materials in parts by weight: 80-85 parts of bran, 10-15 parts of bean skin, 5-10 parts of inulin, 0.2-0.5 part of calcium bicarbonate, 0.3-0.5 part of complex enzyme preparation, 0.002-0.005 part of feeding active dry yeast and 0.001-0.003 part of complex lactobacillus.
Preferably, the feed additive is prepared from the following raw materials in parts by weight: 80 parts of bran, 10 parts of bean skin, 5 parts of inulin, 0.2 part of calcium bicarbonate, 0.3 part of complex enzyme preparation, 0.002 part of feeding active dry yeast and 0.001 part of complex lactobacillus.
Preferably, the feed additive is prepared from the following raw materials in parts by weight: 83 parts of bran, 13 parts of bean curd skin, 8 parts of inulin, 0.3 part of calcium bicarbonate, 0.4 part of complex enzyme preparation, 0.004 part of active dry yeast for feed and 0.002 part of complex lactobacillus.
Preferably, the feed additive is prepared from the following raw materials in parts by weight: 85 parts of bran, 15 parts of bean skin, 10 parts of inulin, 0.5 part of calcium bicarbonate, 0.5 part of complex enzyme preparation, 0.005 part of active dry yeast for feed and 0.003 part of complex lactobacillus.
Preferably, the complex enzyme preparation is prepared from the following single enzymes in proportion: 100000U/g of saccharifying enzyme, 10000U/g of medium-temperature alpha-amylase and 50000U/g of cellulase; the compound enzyme preparation is prepared from the following raw materials in parts by weight: 400 parts of saccharifying enzyme, 200 parts of medium-temperature alpha-amylase and 15-30 parts of cellulase.
Preferably, the compound lactic acid bacteria are prepared from the following single bacteria in proportion: the lactobacillus plantarum is 2000 hundred million/g, the lactobacillus acidophilus is 1000 hundred million/g, and the lactobacillus fermentum is 1000 hundred million/g, and the compound lactobacillus is prepared from the following raw materials in parts by weight: 15-20 parts of lactobacillus plantarum, 3-5 parts of lactobacillus acidophilus, 2-3 parts of lactobacillus fermentum and 1000 parts of beneficial powder 980-.
Preferably, the active dry yeast for feeding is saccharomyces cerevisiae, and the bacterial load is 200 hundred million/g.
A method for preparing fermented bran by bacterium-enzyme synergistic fermentation comprises the following steps:
s1, uniformly mixing bran, bean hull, inulin, calcium bicarbonate and a complex enzyme preparation in the formula with water, and performing enzymolysis;
s2, after the materials are completely enzymolyzed and cooled, adding water and active dry yeast for feeding, and carrying out aerobic fermentation at controlled temperature;
s3, after the aerobic fermentation is finished, adding water and compound lactic acid bacteria, and controlling the temperature to perform anaerobic fermentation;
and S4, obtaining a finished product of the fermented bran after the fermentation is finished and qualified through the conventional physicochemical index detection.
Preferably, the method comprises the following steps:
s10, crushing bran, bean curd skin, inulin and calcium bicarbonate in the formula according to a reasonable crushing process, uniformly mixing the crushed raw materials with a complex enzyme preparation and water, performing enzymolysis for 7-8h at 65-70 ℃, and judging the enzymolysis degree of the raw materials by using dilute iodine solution, wherein if the dilute iodine solution does not turn blue, the enzymolysis is complete;
s20, after the materials are completely enzymolyzed and cooled, adding water and active dry yeast for feeding, uniformly mixing, and controlling the temperature to be 28-30 ℃ for aerobic fermentation for 8-12 h;
s30, after the aerobic fermentation is finished, adding water and the compound lactic acid bacteria, uniformly mixing, controlling the temperature to be 38-40 ℃ for anaerobic fermentation for 48-60h, and stopping fermentation when the pH value of the material is reduced to be below 4.2;
and S40, obtaining the finished product of the fermented bran of the pig after the fermentation is finished and qualified through the detection of the conventional physicochemical indexes.
Compared with the prior art, the invention has the following advantages:
1. the enzymolysis process is independent from the fermentation process, the enzymolysis temperature is controlled to be 65-70 ℃, and the optimum enzymolysis temperature of saccharifying enzyme, medium-temperature alpha-amylase and cellulase is met, so that the enzymolysis process is more thorough, and reducing sugar is provided for the proliferation and metabolism of lactobacillus and saccharomycetes in the subsequent fermentation process;
2. the raw material proportion is reasonable, and in the fiber raw material, the water holding capacity and the fermentation capacity of the bran and the bean hull are strong;
3. inulin can be added, wherein the inulin is a natural water-soluble dietary fiber, can hardly be hydrolyzed and digested by gastric acid, and is only utilized by beneficial microorganisms in colon, so that the intestinal environment is improved, the proliferation of bifidobacteria in the intestinal tract is promoted, and minerals are absorbed;
4. the wheat bran raw material has high vomitoxin content, the vomitoxin content is reduced by 60-70% after fermentation, the antibacterial effect is obviously enhanced, and the volatile fatty acid content is increased;
5. the finished product does not need to be dried, the using method is simple and convenient, the feed is suitable for pigs at each stage after weaning, and 8-10% of the complete feed formula is added.
Drawings
FIG. 1 is a schematic representation of the stool morphology of the present invention prior to feeding;
fig. 2 is a schematic representation of the stool morphology after feeding of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following examples, which are not intended to limit the present invention.
Example 1
Fermented bran prepared by the synergistic fermentation of bacterial enzymes is prepared from the following raw materials in parts by weight: 80 parts of bran, 10 parts of bean skin, 5 parts of inulin, 0.2 part of calcium bicarbonate, 0.3 part of complex enzyme preparation, 0.002 part of feeding active dry yeast and 0.001 part of complex lactobacillus.
The compound enzyme preparation is prepared by the following single enzymes according to the proportion: 100000U/g of saccharifying enzyme, 10000U/g of medium-temperature alpha-amylase and 50000U/g of cellulase; the compound enzyme preparation is prepared from the following raw materials in parts by weight: 400 parts of saccharifying enzyme, 200 parts of medium-temperature alpha-amylase and 15-30 parts of cellulase.
The compound lactobacillus is prepared by the following single bacteria according to the proportion: the lactobacillus plantarum is 2000 hundred million/g, the lactobacillus acidophilus is 1000 hundred million/g, and the lactobacillus fermentum is 1000 hundred million/g, and the compound lactobacillus is prepared from the following raw materials in parts by weight: 15-20 parts of lactobacillus plantarum, 3-5 parts of lactobacillus acidophilus, 2-3 parts of lactobacillus fermentum and 1000 parts of beneficial powder 980-.
The active dry yeast for feeding is saccharomyces cerevisiae, and the bacterial amount is 200 hundred million/g.
A method for preparing fermented bran by bacterium-enzyme synergistic fermentation comprises the following steps:
s1, uniformly mixing bran, bean hull, inulin, calcium bicarbonate and a complex enzyme preparation in the formula with water, and performing enzymolysis: crushing bran, bean curd skin, inulin and calcium bicarbonate in the formula according to a reasonable crushing process, uniformly mixing the crushed raw materials with a complex enzyme preparation and water, performing enzymolysis for 7-8h at 65-70 ℃, and judging the enzymolysis degree of the raw materials by using a dilute iodine solution, wherein if the dilute iodine solution does not turn blue, the enzymolysis is complete;
s2, after the materials are completely enzymolyzed and cooled, adding water and active dry yeast for feeding, and performing aerobic fermentation at controlled temperature: after the materials are completely enzymolyzed and cooled, adding water and active dry yeast for feeding, uniformly mixing, and controlling the temperature to be 28-30 ℃ for aerobic fermentation for 8-12 h;
s3, after the aerobic fermentation is finished, adding water and compound lactic acid bacteria, and performing temperature-controlled anaerobic fermentation: after the aerobic fermentation is finished, adding water and the compound lactobacillus, uniformly mixing, controlling the temperature to be 38-40 ℃ for anaerobic fermentation for 48-60h, and stopping fermentation when the pH value of the material is reduced to be below 4.2;
and S4, obtaining a finished product of the fermented bran after the fermentation is finished and qualified through the conventional physicochemical index detection.
Example 2
Fermented bran prepared by the synergistic fermentation of bacterial enzymes is prepared from the following raw materials in parts by weight: 83 parts of bran, 13 parts of bean curd skin, 8 parts of inulin, 0.3 part of calcium bicarbonate, 0.4 part of complex enzyme preparation, 0.004 part of active dry yeast for feed and 0.002 part of complex lactobacillus.
The compound enzyme preparation is prepared by the following single enzymes according to the proportion: 100000U/g of saccharifying enzyme, 10000U/g of medium-temperature alpha-amylase and 50000U/g of cellulase; the compound enzyme preparation is prepared from the following raw materials in parts by weight: 400 parts of saccharifying enzyme, 200 parts of medium-temperature alpha-amylase and 15-30 parts of cellulase.
The compound lactobacillus is prepared by the following single bacteria according to the proportion: the lactobacillus plantarum is 2000 hundred million/g, the lactobacillus acidophilus is 1000 hundred million/g, and the lactobacillus fermentum is 1000 hundred million/g, and the compound lactobacillus is prepared from the following raw materials in parts by weight: 15-20 parts of lactobacillus plantarum, 3-5 parts of lactobacillus acidophilus, 2-3 parts of lactobacillus fermentum and 1000 parts of beneficial powder 980-.
The active dry yeast for feeding is saccharomyces cerevisiae, and the bacterial amount is 200 hundred million/g.
A method for preparing fermented bran by bacterium-enzyme synergistic fermentation comprises the following steps:
s1, uniformly mixing bran, bean hull, inulin, calcium bicarbonate and a complex enzyme preparation in the formula with water, and performing enzymolysis: crushing bran, bean curd skin, inulin and calcium bicarbonate in the formula according to a reasonable crushing process, uniformly mixing the crushed raw materials with a complex enzyme preparation and water, performing enzymolysis for 7-8h at 65-70 ℃, and judging the enzymolysis degree of the raw materials by using a dilute iodine solution, wherein if the dilute iodine solution does not turn blue, the enzymolysis is complete;
s2, after the materials are completely enzymolyzed and cooled, adding water and active dry yeast for feeding, and performing aerobic fermentation at controlled temperature: after the materials are completely enzymolyzed and cooled, adding water and active dry yeast for feeding, uniformly mixing, and controlling the temperature to be 28-30 ℃ for aerobic fermentation for 8-12 h;
s3, after the aerobic fermentation is finished, adding water and compound lactic acid bacteria, and performing temperature-controlled anaerobic fermentation: after the aerobic fermentation is finished, adding water and the compound lactobacillus, uniformly mixing, controlling the temperature to be 38-40 ℃ for anaerobic fermentation for 48-60h, and stopping fermentation when the pH value of the material is reduced to be below 4.2;
and S4, obtaining a finished product of the fermented bran after the fermentation is finished and qualified through the conventional physicochemical index detection.
Example 3
Fermented bran prepared by the synergistic fermentation of bacterial enzymes is prepared from the following raw materials in parts by weight: 85 parts of bran, 15 parts of bean skin, 10 parts of inulin, 0.5 part of calcium bicarbonate, 0.5 part of complex enzyme preparation, 0.005 part of active dry yeast for feed and 0.003 part of complex lactobacillus.
The compound enzyme preparation is prepared by the following single enzymes according to the proportion: 100000U/g of saccharifying enzyme, 10000U/g of medium-temperature alpha-amylase and 50000U/g of cellulase; the compound enzyme preparation is prepared from the following raw materials in parts by weight: 400 parts of saccharifying enzyme, 200 parts of medium-temperature alpha-amylase and 15-30 parts of cellulase.
The compound lactobacillus is prepared by the following single bacteria according to the proportion: the lactobacillus plantarum is 2000 hundred million/g, the lactobacillus acidophilus is 1000 hundred million/g, and the lactobacillus fermentum is 1000 hundred million/g, and the compound lactobacillus is prepared from the following raw materials in parts by weight: 15-20 parts of lactobacillus plantarum, 3-5 parts of lactobacillus acidophilus, 2-3 parts of lactobacillus fermentum and 1000 parts of beneficial powder 980-.
The active dry yeast for feeding is saccharomyces cerevisiae, and the bacterial amount is 200 hundred million/g.
A method for preparing fermented bran by bacterium-enzyme synergistic fermentation comprises the following steps:
s1, uniformly mixing bran, bean hull, inulin, calcium bicarbonate and a complex enzyme preparation in the formula with water, and performing enzymolysis: crushing bran, bean curd skin, inulin and calcium bicarbonate in the formula according to a reasonable crushing process, uniformly mixing the crushed raw materials with a complex enzyme preparation and water, performing enzymolysis for 7-8h at 65-70 ℃, and judging the enzymolysis degree of the raw materials by using a dilute iodine solution, wherein if the dilute iodine solution does not turn blue, the enzymolysis is complete;
s2, after the materials are completely enzymolyzed and cooled, adding water and active dry yeast for feeding, and performing aerobic fermentation at controlled temperature: after the materials are completely enzymolyzed and cooled, adding water and active dry yeast for feeding, uniformly mixing, and controlling the temperature to be 28-30 ℃ for aerobic fermentation for 8-12 h;
s3, after the aerobic fermentation is finished, adding water and compound lactic acid bacteria, and performing temperature-controlled anaerobic fermentation: after the aerobic fermentation is finished, adding water and the compound lactobacillus, uniformly mixing, controlling the temperature to be 38-40 ℃ for anaerobic fermentation for 48-60h, and stopping fermentation when the pH value of the material is reduced to be below 4.2;
and S4, obtaining a finished product of the fermented bran after the fermentation is finished and qualified through the conventional physicochemical index detection.
In the embodiment, the complex enzyme preparation is prepared from the following single enzymes in proportion: 100000U/g of saccharifying enzyme, 10000U/g of medium-temperature alpha-amylase and 50000U/g of cellulase; the active dry yeast for feeding is saccharomyces cerevisiae, and the bacterial amount is 200 hundred million/g; the compound lactobacillus is prepared by the following single bacteria according to the proportion: the lactobacillus plantarum is 2000 hundred million/g, the lactobacillus acidophilus is 1000 hundred million/g, and the lactobacillus fermentum is 1000 hundred million/g.
In the basic formula of the feed, 80-85% of bran, 10-15% of soybean hull, 5-10% of inulin and 0.2-0.5% of calcium bicarbonate are added, a complex enzyme preparation with the mass of 3-5 per mill of the raw materials is added into the basic formula of the feed, then 30% of water of the raw materials is added, the mixture is uniformly mixed and then is subjected to enzymolysis for 7-8 hours at the temperature of 65-70 ℃, and the enzymolysis degree of the raw materials is judged by using a dilute iodine solution; after the materials are completely enzymolyzed and cooled, adding water accounting for 10 percent of the mass of the raw materials and 0.02 to 0.05 per mill of feeding active dry yeast, and controlling the temperature to be 28 to 30 ℃ for aerobic fermentation for 8 to 12 hours; after the aerobic fermentation is finished, adding water accounting for 10 percent of the mass of the raw materials and 0.01-0.03 per mill of compound lactic acid bacteria, controlling the temperature to be 38-40 ℃ for anaerobic fermentation for 48-60h, and obtaining a finished product after the detection is qualified.
The compound lactic acid bacteria are prepared by a method comprising the following steps: each kilogram of the compound lactobacillus comprises 15-20g of lactobacillus plantarum, 3-5g of lactobacillus acidophilus, 2-3g of lactobacillus fermentum and 1000g of beneficiated powder, the content of the lactobacillus after compounding is more than or equal to 15 hundred million/g, and the water content is less than or equal to 10 percent.
The compound enzyme preparation is prepared by a method comprising the following steps: 500g of saccharifying enzyme 400-one, 200g of medium temperature alpha-amylase 150-one and 15-30g of cellulase in each kilogram of complex enzyme preparation, wherein the compounded saccharifying enzyme is more than or equal to 40000U/g, the medium temperature alpha-amylase is more than or equal to 750U/g, the cellulase is more than or equal to 500U/g, and the water content is less than or equal to 12%.
Indexes of the fermented bran finished product are as follows: the crude protein is more than or equal to 16.0 percent, the crude fiber is less than or equal to 6.5 percent, the acid soluble protein is more than or equal to 25 percent, the total acid is more than or equal to 4 percent, the L-lactic acid is more than or equal to 3 percent, the pH is less than or equal to 4.2, the content of lactic acid bacteria is more than or equal to 1 hundred million/g, the content of saccharomycetes is more than or equal to 1.0 multiplied by 105/g, the aflatoxin is less than or equal to 10ppb, the vomitoxin is less than or equal to 200ppb, the.
Experimental application data:
the fermented bran has an influence on the growth performance of the fattening pigs, the fattening pigs have 60 heads, the contrast and the test have 30 heads respectively, the test period is 26 days, and 8 percent is additionally added outside the formula:
item Control group Test group P value
Mean initial weight, kg 92.12±4.92 91.89±7.12 -
Average final weight, kg 114.54±4.12 117.25±6.78 0.061
Average daily gain g 862.30±8.01b 975.38±9.31a 0.021
Average daily food intake, kg 2.63±0.13 2.71±0.24 0.321
Meat ratio of materials 3.21±0.21a 2.91±0.31b 0.031
Note: the data in the same row with different shoulder marks shows significant difference (P < 0.05), and the letters with the same letters show no significant difference (P > 0.05).
As can be seen from the test, compared with the control group, the average daily gain of the test group is remarkably increased by 11.59% (P < 0.05), the feed-meat ratio is remarkably reduced by 10.31% (P < 0.05), and the average daily feed intake has no remarkable difference (P > 0.05).
The influence of constipation of sows with fermented bran, 15 sows with constipation symptoms, 7 days of test period, 10% of additive in addition to the formula:
as shown in fig. 1 and fig. 2, in this example, the feces of the sows are in the form of dung eggs before the fermented bran is fed, and are relatively hard, and after the fermented bran is fed, most of the sows defecate smoothly, and the feces are lumpy and become soft, and the hardness is reduced, so that the sows can be stacked and formed.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (9)

1. The fermented bran prepared by the synergistic fermentation of the bacterial enzymes is characterized by being prepared from the following raw materials in parts by weight: 80-85 parts of bran, 10-15 parts of bean skin, 5-10 parts of inulin, 0.2-0.5 part of calcium bicarbonate, 0.3-0.5 part of complex enzyme preparation, 0.002-0.005 part of feeding active dry yeast and 0.001-0.003 part of complex lactobacillus.
2. Fermented bran produced by the concerted fermentation of fungal and enzyme enzymes according to claim 1, characterized by being produced from raw materials comprising, in parts by weight: 80 parts of bran, 10 parts of bean skin, 5 parts of inulin, 0.2 part of calcium bicarbonate, 0.3 part of complex enzyme preparation, 0.002 part of feeding active dry yeast and 0.001 part of complex lactobacillus.
3. Fermented bran produced by the bacterial-enzyme synergistic fermentation according to claim 2, characterized by being produced from raw materials comprising, in parts by weight: 83 parts of bran, 13 parts of bean curd skin, 8 parts of inulin, 0.3 part of calcium bicarbonate, 0.4 part of complex enzyme preparation, 0.004 part of active dry yeast for feed and 0.002 part of complex lactobacillus.
4. Fermented bran produced by the concerted fermentation of fungal and enzyme enzymes according to claim 3, characterised in that it is produced from raw materials comprising, in parts by weight: 85 parts of bran, 15 parts of bean skin, 10 parts of inulin, 0.5 part of calcium bicarbonate, 0.5 part of complex enzyme preparation, 0.005 part of active dry yeast for feed and 0.003 part of complex lactobacillus.
5. The fermented bran produced by the fungus-enzyme synergistic fermentation according to claim 1, wherein the complex enzyme preparation is prepared by the following single enzymes according to a proportion: 100000U/g of saccharifying enzyme, 10000U/g of medium-temperature alpha-amylase and 50000U/g of cellulase; the compound enzyme preparation is prepared from the following raw materials in parts by weight: 400 parts of saccharifying enzyme, 200 parts of medium-temperature alpha-amylase and 15-30 parts of cellulase.
6. Fermented bran produced by the fungus-enzyme synergistic fermentation according to claim 1, characterized in that the complex lactic acid bacteria are prepared from the following single bacteria in proportion: the lactobacillus plantarum is 2000 hundred million/g, the lactobacillus acidophilus is 1000 hundred million/g, and the lactobacillus fermentum is 1000 hundred million/g, and the compound lactobacillus is prepared from the following raw materials in parts by weight: 15-20 parts of lactobacillus plantarum, 3-5 parts of lactobacillus acidophilus, 2-3 parts of lactobacillus fermentum and 1000 parts of beneficial powder 980-.
7. Fermented bran produced by the concerted fermentation of fungal enzymes according to claim 1, characterised in that the active dry yeast for feed is saccharomyces cerevisiae with a bacterial load of 200 hundred million/g.
8. A method for producing fermented bran by the fungal-enzyme synergistic fermentation of claim 1, comprising the steps of:
s1, uniformly mixing bran, bean hull, inulin, calcium bicarbonate and a complex enzyme preparation in the formula with water, and performing enzymolysis;
s2, after the materials are completely enzymolyzed and cooled, adding water and active dry yeast for feeding, and carrying out aerobic fermentation at controlled temperature;
s3, after the aerobic fermentation is finished, adding water and compound lactic acid bacteria, and controlling the temperature to perform anaerobic fermentation;
and S4, obtaining a finished product of the fermented bran after the fermentation is finished and qualified through the conventional physicochemical index detection.
9. The method for producing fermented bran according to claim 8, comprising the steps of:
s10, crushing bran, bean curd skin, inulin and calcium bicarbonate in the formula according to a reasonable crushing process, uniformly mixing the crushed raw materials with a complex enzyme preparation and water, performing enzymolysis for 7-8h at 65-70 ℃, and judging the enzymolysis degree of the raw materials by using dilute iodine solution, wherein if the dilute iodine solution does not turn blue, the enzymolysis is complete;
s20, after the materials are completely enzymolyzed and cooled, adding water and active dry yeast for feeding, uniformly mixing, and controlling the temperature to be 28-30 ℃ for aerobic fermentation for 8-12 h;
s30, after the aerobic fermentation is finished, adding water and the compound lactic acid bacteria, uniformly mixing, controlling the temperature to be 38-40 ℃ for anaerobic fermentation for 48-60h, and stopping fermentation when the pH value of the material is reduced to be below 4.2;
and S40, obtaining the finished product of the fermented bran of the pig after the fermentation is finished and qualified through the detection of the conventional physicochemical indexes.
CN201810703858.2A 2018-07-02 2018-07-02 Method for preparing fermented bran through bacterium-enzyme synergistic fermentation Pending CN110663820A (en)

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