CN110771722A - Preparation process of pomelo-derived fermented feed - Google Patents
Preparation process of pomelo-derived fermented feed Download PDFInfo
- Publication number
- CN110771722A CN110771722A CN201911083646.XA CN201911083646A CN110771722A CN 110771722 A CN110771722 A CN 110771722A CN 201911083646 A CN201911083646 A CN 201911083646A CN 110771722 A CN110771722 A CN 110771722A
- Authority
- CN
- China
- Prior art keywords
- culture
- pomelo
- fermented feed
- culturing
- preparation process
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—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
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
- Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Mycology (AREA)
- General Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Animal Husbandry (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Insects & Arthropods (AREA)
- Birds (AREA)
- Sustainable Development (AREA)
- Fodder In General (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a preparation process of shaddock-derived fermented feed, which comprises the following steps: A. aerobic fungus culture; B. culturing yeast; C. solid state culture; c1: weighing 8.5-9 parts of crushed pomelo fruit by weight, fully mixing with 1-1.5 parts of wheat bran or/and rice bran, and then adding a proper amount of water to ensure that the water content of the mixture is 30-60%; c2: inoculating the two production strains obtained in the step A, B, wherein the inoculation amount is 2-3% of the total weight of the mixture, the inoculation amount of the aerobic fungi accounts for 20-25% of the total inoculation amount, and the yeast accounts for 75-80%; c3: stacking or bagging and stacking for culturing for 14-18d at the temperature of 30-37 ℃, and drying the obtained substances at the temperature of 60-80 ℃ after the culture is finished. The invention utilizes a microbial fermentation method to carry out fermentation treatment on defective pomelos containing pomelo peels, and is an effective way for solving a large amount of pomelo peel residues.
Description
Technical Field
The invention relates to a preparation process of fermented feed, in particular to a preparation process of shaddock-derived fermented feed.
Background
China is a large producing country of pomelos, the planting area and the yield of pomelos are the first world, and pomelos are plants in citrus of Rutaceae and are one of three basic species of citrus. For a long time, due to the limitation of various factors, the deep processing degree of the pomelo fruit is very low, the fruit is mainly eaten in fresh, only a small amount of the fruit is used for processing fruit juice beverages, only a small amount of epicarp is used for processing preserved fruits, extracting essential oil and being used as traditional Chinese medicinal materials in the pericarp accounting for about 40-50% of the total weight of the pomelo fruit, the endocarp is used for extracting pectin in a small amount, more than 90% of the epicarp is discarded as waste, the environment is polluted, and the comprehensive utilization of resources is not facilitated.
Therefore, how to realize the full utilization of the pomelo fruit resources is a technical problem to be solved urgently.
Disclosure of Invention
The invention aims to provide a preparation process of shaddock-derived fermented feed. The method utilizes a microbial fermentation method to carry out fermentation treatment on defective pomelos containing pomelos, is an effective way for solving a large amount of pomelo peel residues, can recycle waste, is low in cost and free of secondary pollution, can create economic benefits for manufacturers, and has large market potential.
The technical scheme of the invention is as follows: a preparation process of pomelo-derived fermented feed comprises the following steps:
A. aerobic fungus culture
B. Culture of Yeast
C. Solid state culture
C1: weighing 8.5-9 parts of crushed pomelo fruit by weight, fully mixing with 1-1.5 parts of wheat bran or/and rice bran, and then adding a proper amount of water to ensure that the water content of the mixture is 30-60%;
c2: inoculating the two production strains obtained in the step A, B, wherein the inoculation amount is 2-3% of the total weight of the mixture, the inoculation amount of the aerobic fungi accounts for 20-25% of the total inoculation amount, and the yeast accounts for 75-80%;
c3: and (3) stacking or bagging, stacking and culturing for 14-18d at the temperature of 30-37 ℃, drying the obtained substance at the temperature of 60-80 ℃ after the culture is finished, and granulating to obtain the required fermented feed.
In the preparation process of the pomelo-derived fermented feed, the step a of aerobic fungus culture comprises the following steps of:
a1: inoculating Aspergillus niger and Acetobacter inducible onto the slant of PDA culture medium by linear method, and culturing in 28-32 deg.C incubator for 3-4 d;
a2: inoculating a loop in 5-10mL PDA liquid culture medium, shaking, placing in an incubator at 27-31 deg.C, and culturing for 22-26h to obtain first-stage seed test tube culture;
a3: inoculating 3-5% of the inoculum size into a container with the liquid loading capacity of 50-70mL, placing the container in a centrifuge with the temperature of 29-31 ℃ and culturing for 36-38h at 180 r/min to obtain secondary seed test tube culture;
a4: carrying out shallow tray three-level fungus solid seed culture on the obtained second-level seeds;
a5: after the third-class fungus solid seeds are cultured and matured, drying the third-class fungus solid seeds at the temperature of 40-60 ℃ to be used as production strains;
in the preparation process of the pomelo-derived fermented feed, the step b of culturing the yeast includes the following steps:
b1: culturing yeast on a slant, and preparing a shake flask strain in a triangular flask;
b2: preparing a second-class strain of filamentous fungi at 25-28 ℃ by taking bran or/and rice bran as a culture medium;
b3: carrying out tray three-stage fungus solid seed culture on the obtained filamentous fungus second-stage seeds;
b4: after the third-class fungus solid seeds are cultured and matured, drying the third-class fungus solid seeds at the temperature of 40-60 ℃ to be used as production strains;
in the preparation process of the shaddock-derived fermented feed, the shaddock in the step C1 is a fresh shaddock containing peel, and the shaddock is crushed into 50 meshes, and then the mixture of the juice and the pomace is mixed with wheat bran or/and rice bran.
In the preparation process of the pomelo-derived fermented feed, the fermented feed is a fermented feed for freshwater fishes.
The invention has the beneficial effects that: compared with the prior art, the preparation method of fermentation can effectively improve the palatability of the shaddock-derived feed, and meanwhile, the flavor substance feed containing fruit-derived flavor can improve the quality of cultured products, because the shaddock contains a large amount of flavonoid compounds, the flavonoid compounds can play a role in immune regulation by influencing immune organs, cellular immunity, humoral immunity, non-specific immunity and immune-related signal transduction pathway nuclear transcription factor-kB (NF-kB), Toll-like receptor (TLR) and Mitogen Activated Protein Kinase (MAPK) signal pathways, and the flavonoid compounds can improve the weight of the immune organs, save conventional feed resources and reduce the feeding cost. During the fermentation process, crude fibers and crude proteins such as cellulose, hemicellulose, pectin substances, lignin and the like in the pomelo-derived raw materials can be converted into micromolecular active peptides and oligopeptides which are easier to digest and absorb by an animal, the cellulose and the pectin are degraded into monosaccharides and oligosaccharides, and meanwhile, a plurality of digestive enzymes, amino acids, vitamins, antibacterial substances, immune enhancement factors and other mycoprotein are generated through metabolism and are absorbed and utilized by the animal as nutrient substances. And the culture of the aerobic fungi is convenient for debitterizing the shaddock source in the later fermentation process, and the palatability of the feed is improved.
Detailed Description
The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.
Example 1 of the invention: a preparation process of pomelo-derived fermented feed comprises the following steps:
A. aerobic fungus culture
A1: inoculating Aspergillus niger and Acetobacter inducible onto the slant of PDA culture medium by linear method, and culturing in 28 deg.C incubator for 4 d;
a2: inoculating a loop in 5mL of PDA liquid culture medium, shaking uniformly, placing in an incubator at 27 ℃, and culturing for 26h to obtain first-level seed test tube culture;
a3: inoculating 3% of the inoculum size into a container with the liquid loading capacity of 50mL, placing the container in a centrifuge at 29 ℃ and culturing for 38h at 180 r/min to obtain secondary seed test tube culture;
a4: carrying out shallow tray three-level fungus solid seed culture on the obtained second-level seeds;
a5: after the third-class fungus solid seeds are cultured and matured, drying the third-class fungus solid seeds at the temperature of 40-60 ℃ to be used as production strains;
B. culture of Yeast
B1: culturing yeast on a slant, and preparing a shake flask strain in a triangular flask;
b2: preparing a second-class strain of filamentous fungi at 25-28 ℃ by taking bran or/and rice bran as a culture medium; when the culture medium is composed of two substances of bran and rice bran, the two substances can be mixed according to any weight ratio.
B3: carrying out tray three-stage fungus solid seed culture on the obtained filamentous fungus second-stage seeds;
b4: after the third-class fungus solid seeds are cultured and matured, drying the third-class fungus solid seeds at the temperature of 40-60 ℃ to be used as production strains;
C. solid state culture
C1: preparing materials according to the weight ratio, weighing 8.5 parts of crushed pomelo fruit and 1.5 parts of wheat bran or/and rice bran to be fully mixed, then adding a proper amount of water to ensure that the water content of the mixture is 30-60 percent, the pomelo fruit is fresh pomelo fruit containing peel, crushing the pomelo fruit to 50 meshes, and mixing the mixture of fruit juice and fruit residues with the wheat bran or/and the rice bran. When wheat bran and rice bran coexist, the wheat bran and the rice bran can be mixed in any weight ratio.
C2: inoculating the two production strains obtained in the step A, B, wherein the inoculation amount is 2% of the total weight of the mixture, the inoculation amount of the aerobic fungi accounts for 20% of the total inoculation amount, and the yeast accounts for 80%;
c3: and (3) stacking or bagging, stacking and culturing for 14d at the temperature of 30-37 ℃, drying the obtained substance at the temperature of 60-80 ℃ after the culture is finished, and granulating to obtain the required fermented feed.
Example 2 of the invention: a preparation process of pomelo-derived fermented feed comprises the following steps:
A. aerobic fungus culture
A1: inoculating Aspergillus niger and Acetobacter inducible onto the slant of PDA culture medium by linear method, and culturing in 32 deg.C incubator for 3 d;
a2: inoculating a loop in 10mL of PDA liquid culture medium, shaking uniformly, placing in an incubator at 31 ℃, and culturing for 22h to obtain first-level seed test tube culture;
a3: inoculating 5% of the inoculum size into a container with the liquid loading capacity of 70mL, placing the container in a centrifuge at 31 ℃ and culturing for 36h at 180 r/min to obtain secondary seed test tube culture;
a4: carrying out shallow tray three-level fungus solid seed culture on the obtained second-level seeds;
a5: after the third-class fungus solid seeds are cultured and matured, drying the third-class fungus solid seeds at the temperature of 40-60 ℃ to be used as production strains;
B. culture of Yeast
B1: culturing yeast on a slant, and preparing a shake flask strain in a triangular flask;
b2: preparing a second-class strain of filamentous fungi at 25-28 ℃ by taking bran or/and rice bran as a culture medium; when the culture medium is composed of two substances of bran and rice bran, the two substances can be mixed according to any weight ratio.
B3: carrying out tray three-stage fungus solid seed culture on the obtained filamentous fungus second-stage seeds;
b4: after the third-class fungus solid seeds are cultured and matured, drying the third-class fungus solid seeds at the temperature of 40-60 ℃ to be used as production strains;
C. solid state culture
C1: preparing materials according to the weight ratio, weighing 9 parts of crushed pomelo fruit by weight, fully mixing with 1 part of wheat bran or/and rice bran, then adding a proper amount of water to ensure that the water content of the mixture is 30-60 percent, the pomelo fruit is fresh pomelo fruit containing peel, crushing the pomelo fruit to 50 meshes, and mixing the mixture of fruit juice and fruit residues with the wheat bran or/and the rice bran. When wheat bran and rice bran coexist, the wheat bran and the rice bran can be mixed in any weight ratio.
C2: inoculating the two production strains obtained in the step A, B, wherein the inoculation amount is 3% of the total weight of the mixture, the inoculation amount of the aerobic fungi accounts for 25% of the total inoculation amount, and the yeast accounts for 75%;
c3: and (3) stacking or bagging, stacking and culturing for 18d at the temperature of 30-37 ℃, drying the obtained substance at the temperature of 60-80 ℃ after the culture is finished, and granulating to obtain the required fermented feed.
Example 3 of the invention: a preparation process of pomelo-derived fermented feed comprises the following steps:
A. aerobic fungus culture
A1: inoculating Aspergillus niger and Acetobacter inducible onto the slant of PDA culture medium by linear method, and culturing in 28 deg.C incubator for 4 d;
a2: inoculating a loop in 5mL of PDA liquid culture medium, shaking uniformly, placing in an incubator at 29 ℃, and culturing for 24h to obtain first-level seed test tube culture;
a3: inoculating 5% of the inoculum size into a container with the liquid loading capacity of 60mL, placing the container in a centrifuge at 29 ℃ and culturing for 36h at 180 r/min to obtain secondary seed test tube culture;
a4: carrying out shallow tray three-level fungus solid seed culture on the obtained second-level seeds;
a5: after the third-class fungus solid seeds are cultured and matured, drying the third-class fungus solid seeds at the temperature of 40-60 ℃ to be used as production strains;
B. culture of Yeast
B1: culturing yeast on a slant, and preparing a shake flask strain in a triangular flask;
b2: preparing a second-class strain of filamentous fungi at 25-28 ℃ by taking bran or/and rice bran as a culture medium; when the culture medium is composed of two substances of bran and rice bran, the two substances can be mixed according to any weight ratio.
B3: carrying out tray three-stage fungus solid seed culture on the obtained filamentous fungus second-stage seeds;
b4: after the third-class fungus solid seeds are cultured and matured, drying the third-class fungus solid seeds at the temperature of 40-60 ℃ to be used as production strains;
C. solid state culture
C1: preparing materials according to the weight ratio, weighing 8.8 parts of crushed pomelo fruit and 1.2 parts of wheat bran or/and rice bran to be fully mixed, then adding a proper amount of water to ensure that the water content of the mixture is 30-60 percent, the pomelo fruit is fresh pomelo fruit containing peel, crushing the pomelo fruit to 50 meshes, and mixing the mixture of fruit juice and fruit residues with the wheat bran or/and the rice bran. When wheat bran and rice bran coexist, the wheat bran and the rice bran can be mixed in any weight ratio.
C2: inoculating the two production strains obtained in the step A, B, wherein the inoculation amount is 2% of the total weight of the mixture, the inoculation amount of the aerobic fungi accounts for 20% of the total inoculation amount, and the yeast accounts for 80%;
c3: and (3) stacking or bagging, stacking and culturing for 14d at the temperature of 30-37 ℃, drying the obtained substance at the temperature of 60-80 ℃ after the culture is finished, and granulating to obtain the required fermented feed.
Example 4 of the invention: a preparation process of pomelo-derived fermented feed comprises the following steps:
A. aerobic fungus culture
A1: inoculating Aspergillus niger and Acetobacter inducible onto the slant of PDA culture medium by linear method, and culturing in 30 deg.C incubator for 3 d;
a2: inoculating a loop in 8mL of PDA liquid culture medium, shaking uniformly, placing in an incubator at 29 ℃, and culturing for 24h to obtain first-level seed test tube culture;
a3: inoculating the strain with the inoculation amount of 4% into a container with the liquid containing amount of 60mL, and placing the container in a centrifuge with the temperature of 30 ℃ for culturing for 37h at 180 r/min to obtain secondary seed test tube culture;
a4: carrying out shallow tray three-level fungus solid seed culture on the obtained second-level seeds;
a5: after the third-class fungus solid seeds are cultured and matured, drying the third-class fungus solid seeds at the temperature of 40-60 ℃ to be used as production strains;
B. culture of Yeast
B1: culturing yeast on a slant, and preparing a shake flask strain in a triangular flask;
b2: preparing a second-class strain of filamentous fungi at 25-28 ℃ by taking bran or/and rice bran as a culture medium; when the culture medium is composed of two substances of bran and rice bran, the two substances can be mixed according to any weight ratio.
B3: carrying out tray three-stage fungus solid seed culture on the obtained filamentous fungus second-stage seeds;
b4: after the third-class fungus solid seeds are cultured and matured, drying the third-class fungus solid seeds at the temperature of 40-60 ℃ to be used as production strains;
C. solid state culture
C1: preparing materials according to the weight ratio, weighing 8.8 parts of crushed pomelo fruit and 1.2 parts of wheat bran or/and rice bran to be fully mixed, then adding a proper amount of water to ensure that the water content of the mixture is 30-60 percent, the pomelo fruit is fresh pomelo fruit containing peel, crushing the pomelo fruit to 50 meshes, and mixing the mixture of fruit juice and fruit residues with the wheat bran or/and the rice bran. When wheat bran and rice bran coexist, the wheat bran and the rice bran can be mixed in any weight ratio.
C2: inoculating the two production strains obtained in the step A, B, wherein the inoculation amount is 2.5% of the total weight of the mixture, the inoculation amount of the aerobic fungi accounts for 22% of the total inoculation amount, and the yeast accounts for 78%;
c3: and (3) stacking or bagging, stacking and culturing at 30-37 ℃ for 16d, drying the obtained substance at 60-80 ℃ after the culture is finished, and granulating to obtain the required fermented feed.
Example 5 of the invention: a preparation process of pomelo-derived fermented feed comprises the following steps:
A. aerobic fungus culture
A1: inoculating Aspergillus niger and Acetobacter inducible onto the slant of PDA culture medium by linear method, and culturing in 30 deg.C incubator for 4 d;
a2: inoculating a loop in 10mL of PDA liquid culture medium, shaking uniformly, placing in an incubator at 28 ℃, and culturing for 25h to obtain first-level seed test tube culture;
a3: inoculating 3% of the inoculum size into a container with the liquid loading capacity of 50mL, placing the container in a centrifuge at 31 ℃ and culturing for 36h at 180 r/min to obtain secondary seed test tube culture;
a4: carrying out shallow tray three-level fungus solid seed culture on the obtained second-level seeds;
a5: after the third-class fungus solid seeds are cultured and matured, drying the third-class fungus solid seeds at the temperature of 40-60 ℃ to be used as production strains;
B. culture of Yeast
B1: culturing yeast on a slant, and preparing a shake flask strain in a triangular flask;
b2: preparing a second-class strain of filamentous fungi at 25-28 ℃ by taking bran or/and rice bran as a culture medium; when the culture medium is composed of two substances of bran and rice bran, the two substances can be mixed according to any weight ratio.
B3: carrying out tray three-stage fungus solid seed culture on the obtained filamentous fungus second-stage seeds;
b4: after the third-class fungus solid seeds are cultured and matured, drying the third-class fungus solid seeds at the temperature of 40-60 ℃ to be used as production strains;
C. solid state culture
C1: preparing materials according to the weight ratio, weighing 8.7 parts of crushed pomelo fruit by weight, fully mixing with 1.3 parts of wheat bran or/and rice bran, then adding a proper amount of water to ensure that the water content of the mixture is 30-60 percent, crushing the pomelo fruit into 50 meshes, mixing the mixture of fruit juice and fruit residues with the wheat bran or/and the rice bran. When wheat bran and rice bran coexist, the wheat bran and the rice bran can be mixed in any weight ratio.
C2: inoculating the two production strains obtained in the step A, B, wherein the inoculation amount is 3% of the total weight of the mixture, the inoculation amount of the aerobic fungi accounts for 25% of the total inoculation amount, and the yeast accounts for 75%;
c3: and (3) stacking or bagging, stacking and culturing at 30-37 ℃ for 16d, drying the obtained substance at 60-80 ℃ after the culture is finished, and granulating to obtain the required fermented feed.
The fermented feed in the above embodiment is a fermented feed for freshwater fish. The feeding method of the fermented feed comprises the following steps: the daily feeding frequency is generally 2-3 times per day, each feeding time is 20-30 min, and the daily feeding rate is 1% -3%. The feeding amount is adjusted according to the feeding condition of the fishes, and the fishes can be fed only after being fully eaten every time and are not fed at night.
Claims (5)
1. A preparation process of pomelo-derived fermented feed is characterized by comprising the following steps: the preparation process comprises the following steps:
A. aerobic fungus culture
B. Culture of Yeast
C. Solid state culture
C1: weighing 8.5-9 parts of crushed pomelo fruit by weight, fully mixing with 1-1.5 parts of wheat bran or/and rice bran, and then adding a proper amount of water to ensure that the water content of the mixture is 30-60%;
c2: inoculating the two production strains obtained in the step A, B, wherein the inoculation amount is 2-3% of the total weight of the mixture, the inoculation amount of the aerobic fungi accounts for 20-25% of the total inoculation amount, and the yeast accounts for 75-80%;
c3: and (3) stacking or bagging, stacking and culturing for 14-18d at the temperature of 30-37 ℃, drying the obtained substance at the temperature of 60-80 ℃ after the culture is finished, and granulating to obtain the required fermented feed.
2. The preparation process of the pomelo-derived fermented feed according to claim 1, characterized in that: the step A, aerobic fungus culture, comprises the following steps:
a1: inoculating Aspergillus niger and Acetobacter inducible onto the slant of PDA culture medium by linear method, and culturing in 28-32 deg.C incubator for 3-4 d;
a2: inoculating a loop in 5-10mL PDA liquid culture medium, shaking, placing in an incubator at 27-31 deg.C, and culturing for 22-26h to obtain first-stage seed test tube culture;
a3: inoculating 3-5% of the inoculum size into a container with the liquid loading capacity of 50-70mL, placing the container in a centrifuge with the temperature of 29-31 ℃ and culturing for 36-38h at 180 r/min to obtain secondary seed test tube culture;
a4: carrying out shallow tray three-level fungus solid seed culture on the obtained second-level seeds;
a5: and (3) drying the mature solid third-class fungi at 40-60 ℃ to serve as a production strain.
3. The preparation process of the pomelo-derived fermented feed according to claim 1, characterized in that: the step B, the culture of the yeast comprises the following steps:
b1: culturing yeast on a slant, and preparing a shake flask strain in a triangular flask;
b2: preparing a second-class strain of filamentous fungi at 25-28 ℃ by taking bran or/and rice bran as a culture medium;
b3: carrying out tray three-stage fungus solid seed culture on the obtained filamentous fungus second-stage seeds;
b4: and (3) drying the mature solid third-class fungi at 40-60 ℃ to serve as a production strain.
4. The preparation process of the pomelo-derived fermented feed according to claim 1, characterized in that: and C1, crushing the fresh pomelo fruit containing peel to 50 meshes, and mixing the mixture of the fruit juice and the pomace with wheat bran or/and rice bran.
5. The preparation process of the pomelo-derived fermented feed according to claim 1, characterized in that: the fermented feed is a fermented feed for freshwater fish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911083646.XA CN110771722A (en) | 2019-11-07 | 2019-11-07 | Preparation process of pomelo-derived fermented feed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911083646.XA CN110771722A (en) | 2019-11-07 | 2019-11-07 | Preparation process of pomelo-derived fermented feed |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110771722A true CN110771722A (en) | 2020-02-11 |
Family
ID=69390104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911083646.XA Pending CN110771722A (en) | 2019-11-07 | 2019-11-07 | Preparation process of pomelo-derived fermented feed |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110771722A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112913964A (en) * | 2021-02-06 | 2021-06-08 | 广安鑫农发展有限公司 | Fermented feed and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248845A (en) * | 2008-03-28 | 2008-08-27 | 成都枫澜科技有限公司 | Method for processing raw material of aquatic product feed stuff by fermenting |
| CN101756044A (en) * | 2008-10-21 | 2010-06-30 | 天津生机集团股份有限公司 | Method for producing fermented feed containing probiotics for pigs by using microbial fermentation |
| CN103098981A (en) * | 2013-01-29 | 2013-05-15 | 重庆市畜牧科学院 | Dewatered solid combined inoculant for increasing protein level of citrus pulp feed and preparation method of dewatered solid combined inoculant |
| CN105028927A (en) * | 2015-08-11 | 2015-11-11 | 重庆市柚神酒业有限责任公司 | Grapefruit fermented feed and preparation method thereof |
| CN105053537A (en) * | 2015-08-10 | 2015-11-18 | 中国科学院重庆绿色智能技术研究院 | High protein feed producing method using orange peel residues as raw materials and feed |
| CN105211509A (en) * | 2015-11-12 | 2016-01-06 | 玉林师范学院 | A kind ofly utilize feed of pomelo peel ferment making and preparation method thereof |
| CN105941828A (en) * | 2016-05-16 | 2016-09-21 | 内蒙古工业大学 | Method for producing compound feed from mixed strains through united fermentation |
-
2019
- 2019-11-07 CN CN201911083646.XA patent/CN110771722A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248845A (en) * | 2008-03-28 | 2008-08-27 | 成都枫澜科技有限公司 | Method for processing raw material of aquatic product feed stuff by fermenting |
| CN101756044A (en) * | 2008-10-21 | 2010-06-30 | 天津生机集团股份有限公司 | Method for producing fermented feed containing probiotics for pigs by using microbial fermentation |
| CN103098981A (en) * | 2013-01-29 | 2013-05-15 | 重庆市畜牧科学院 | Dewatered solid combined inoculant for increasing protein level of citrus pulp feed and preparation method of dewatered solid combined inoculant |
| CN105053537A (en) * | 2015-08-10 | 2015-11-18 | 中国科学院重庆绿色智能技术研究院 | High protein feed producing method using orange peel residues as raw materials and feed |
| CN105028927A (en) * | 2015-08-11 | 2015-11-11 | 重庆市柚神酒业有限责任公司 | Grapefruit fermented feed and preparation method thereof |
| CN105211509A (en) * | 2015-11-12 | 2016-01-06 | 玉林师范学院 | A kind ofly utilize feed of pomelo peel ferment making and preparation method thereof |
| CN105941828A (en) * | 2016-05-16 | 2016-09-21 | 内蒙古工业大学 | Method for producing compound feed from mixed strains through united fermentation |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112913964A (en) * | 2021-02-06 | 2021-06-08 | 广安鑫农发展有限公司 | Fermented feed and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108208335B (en) | Process for improving feeding nutritive value of cottonseed meal by microbial fermentation method | |
| CN103060228B (en) | Lactobacillus plantarum and micro-ecological preparation for silage | |
| CN103907747A (en) | Preparing method of high-protein feed | |
| CN109497265A (en) | It is a kind of using pomace, vinasse as the biological feedstuff mixed fungus fermentation method of raw material | |
| CN103483021B (en) | Method for preparing liquid fertilizer by converting Cordyceps fermentation residual liquid with EM (effective microorganism) flora | |
| CN105331564A (en) | Immobilized complex microbial agent and method of directly utilizing immobilized complex microbial agent for fermenting sweet sorghum straw to make feedstuff | |
| CN109527200A (en) | A kind of Pleurotus eryngii germ bran biological fermented feed and preparation method | |
| CN105053537A (en) | High protein feed producing method using orange peel residues as raw materials and feed | |
| CN105146060A (en) | Method for preparing animal feed by fermentation of rumen microorganisms | |
| CN110684672B (en) | Fermentation method of antioxidant cordyceps sobolifera mycelium | |
| CN106967606B (en) | Method for breaking cell wall of bivalent saccharomycete | |
| CN103652327B (en) | Biological feed produced by wastes | |
| CN113331318B (en) | Preparation method of feed for enriching yeast, astaxanthin, lactic acid and protease for shrimp and crab culture | |
| CN117378704A (en) | Method for producing biological feed by fermenting corncob with microorganism | |
| CN110771722A (en) | Preparation process of pomelo-derived fermented feed | |
| CN102783557B (en) | Method for producing thallus feed by white spirit distiller's grain | |
| CN102048029B (en) | Preparation method of saccharomyces-cerevisiae enriched oligo-glucomannan feed additive | |
| CN106387505A (en) | Formula of fish feed prepared through fermenting of cow dung and preparation method of fish feed | |
| CN110771759B (en) | Artificial feed for oriental fruit moth as well as preparation method and application of artificial feed | |
| CN109275500A (en) | Culture medium of edible fungus processing method | |
| CN107410701A (en) | A kind of method of sweet sorghum stalk fermented feed and application thereof | |
| CN114190475A (en) | Straw fermented feed and production method thereof | |
| CN113768058A (en) | Preparation method of antibiotic-free fermented feed for green geese | |
| CN113273641A (en) | Method for producing feed by fermenting sugarcane juice | |
| CN115702663A (en) | Pear ferment and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200211 |
|
| RJ01 | Rejection of invention patent application after publication |