CN112913964A - Fermented feed and preparation method thereof - Google Patents
Fermented feed and preparation method thereof Download PDFInfo
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- CN112913964A CN112913964A CN202110165395.0A CN202110165395A CN112913964A CN 112913964 A CN112913964 A CN 112913964A CN 202110165395 A CN202110165395 A CN 202110165395A CN 112913964 A CN112913964 A CN 112913964A
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- 238000000855 fermentation Methods 0.000 claims abstract description 54
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- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 48
- 238000002156 mixing Methods 0.000 claims abstract description 48
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- 229910000357 manganese(II) sulfate Inorganic materials 0.000 claims description 10
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- 238000001816 cooling Methods 0.000 claims description 7
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- 241000894006 Bacteria Species 0.000 claims description 4
- 239000000839 emulsion Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
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- 241000282887 Suidae Species 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
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- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
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- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000003784 poor nutrition Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
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- 238000011144 upstream manufacturing Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—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
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/22—Compounds of alkali metals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Physiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- Sustainable Development (AREA)
- Birds (AREA)
- Inorganic Chemistry (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a fermented feed and a preparation method thereof, wherein the preparation method comprises the following steps: (1) mixing the pomelo pomace and pomelo peel to obtain pomelo pomace; (2) mixing 40-50 parts of pomelo residues, 10-15 parts of bagasse, 6-8 parts of bran, 15-20 parts of corn flour, 10-20 parts of sweet potato powder residues, 1-3 parts of hawthorn powder, 0.1-0.3 part of soda and 1.5-2.5 parts of isatis roots in parts by weight, and crushing to obtain a fermentation substrate; (3) mixing the fermentation substrate with the fermentation strain; the fermentation strain comprises lactobacillus, beer yeast and bacillus subtilis; (4) fermenting to obtain fermented feed; the fermented feed has good palatability, promotes appetite and digestion, improves food intake, improves feed utilization rate, improves nutrient absorption rate, and increases production performance of cultured animals.
Description
Technical Field
The invention relates to the technical field of feeds, and particularly relates to a fermented feed and a preparation method thereof.
Background
Food safety and ecological safety concerns concern the population, and in recent years, are more and more concerned by the society and governments of various countries. One goal of the breeding industry is to produce safe, high-quality and green animal products such as meat, eggs, milk and the like, thereby benefiting mankind. The feed industry, as an upstream industry of the breeding industry, plays an important role in the whole industry chain.
The pomelo is a characteristic fruit in China. The planting area and the yield of pummelos in China are the first in the world. But the shaddock in China is wide in planting, high in yield, low in value and late in deep processing and comprehensive utilization. After the grapefruits are planted in the tree every year, a large amount of grapefruits become garbage, and resource waste is caused. The shaddock is applied to feed, namely animal feed which can be prepared by fermenting the shaddock peel and grain raw materials together through microorganisms can reduce the cost of the feed, can fully utilize waste shaddock peel resources, increases the added value of the shaddock, reduces the pollution of the shaddock peel waste to the environment, and has the problem of poor nutrition absorption.
Disclosure of Invention
In view of the above, the invention provides a fermented feed and a preparation method thereof, the fermented feed has unique grapefruit taste, the fermented feed has good palatability, and can stimulate appetite, promote digestion, improve food intake, improve feed utilization rate, improve nutrient absorption rate and increase production performance of cultured animals.
In order to solve the technical problems, the technical scheme provided by the application is a preparation method of fermented feed, which comprises the following steps:
(1) mixing the pomelo pomace and pomelo peel to obtain pomelo pomace;
(2) mixing 40-50 parts of pomelo residues, 10-15 parts of bagasse, 6-8 parts of bran, 15-20 parts of corn flour, 10-20 parts of sweet potato powder residues, 1-3 parts of hawthorn powder, 0.1-0.3 part of soda and 1.5-2.5 parts of isatis roots in parts by weight, and crushing to obtain a fermentation substrate;
(3) mixing the fermentation substrate with the fermentation strain; the fermentation strain comprises lactobacillus, beer yeast and bacillus subtilis;
(4) fermenting to obtain the fermented feed.
Preferably, the weight ratio of the pomelo pomace to the pomelo peel in the step (1) is 0.8-0.9: 0.35-0.45.
Preferably, the shaddock peel is washed clean and then dried.
Preferably, the step (1) is specifically: mixing the pomelo pomace and pomelo peel, and pulverizing to obtain pomelo pomace.
Preferably, the fermentation strain is obtained by mixing lactobacillus seed liquid, beer yeast seed liquid and bacillus subtilis seed liquid according to the volume ratio of 3:4: 3.
Preferably, in the step (3), the ratio of the fermentation substrate to the fermentation strain is 10: 1(w/v) mixing.
Preferably, the fermentation process in the step (4) is carried out at the fermentation temperature of 40 ℃ for 4 days.
Preferably, the preparation method of the fermentation strain comprises the following steps:
(A) preparing a lactobacillus liquid culture medium, a lactobacillus solid culture medium, a beer yeast liquid culture medium, a beer yeast solid culture medium, a bacillus subtilis liquid culture medium and a bacillus subtilis solid culture medium:
the lactobacillus liquid culture medium comprises, by weight, 15-16 parts of glucose, 3.9-4.2 parts of yeast extract, 10 parts of peptone, 7.6-8.1 parts of beef extract, 780-850 parts of tween and KH2PO41.9-2.1 parts of NaAc4.8-5.2 parts of diammonium citrate and MgSO 1.9-2.1 parts of MgSO 440.19 to 0.21 part of MnSO40.039-0.041 part of water and 1000-1050 parts of water are evenly mixed to prepare the water-soluble emulsion;
the lactobacillus solid culture medium consists of glucose 15-16 weight portions, yeast extract 3.9-4.2 weight portions, peptone10 parts of beef extract, 7.6-8.1 parts of tween 780-850 parts and KH2PO41.9-2.1 parts of NaAc4.8-5.2 parts of diammonium citrate and MgSO 1.9-2.1 parts of MgSO 440.19 to 0.21 part of MnSO40.039-0.041 part of agar powder, 1000-1050 parts of water and 15-20 parts of agar powder are uniformly mixed to prepare the agar powder;
the beer yeast liquid culture medium is prepared by uniformly mixing 130 parts by weight of malt extract powder and 1000 parts by weight of water;
the beer yeast solid culture medium is prepared by uniformly mixing 130 parts by weight of malt extract powder 120-one, 1000 parts by weight of water and 16-18 parts by weight of agar powder;
the bacillus subtilis liquid culture medium is prepared by uniformly mixing 3.1-3.9 parts of beef extract, 9.2-9.8 parts of peptone, 5 parts of NaCl and 1000 parts of water in parts by weight;
the bacillus subtilis solid culture medium is prepared by uniformly mixing 3.1-3.9 parts by weight of beef extract, 9.2-9.8 parts by weight of peptone, 5 parts by weight of NaCl, 1000 parts by weight of water and 17-19 parts by weight of agar powder;
(B) sterilizing the culture medium prepared in step (a) in an autoclave;
(C) activating strains: sterilizing the solid culture medium sterilized in the step (B) under an ultraviolet lamp, respectively pouring the solid culture medium into a flat plate, cooling, inoculating lactobacillus, beer yeast and bacillus subtilis into the flat plate filled with the corresponding solid culture medium, and culturing at constant temperature to obtain activated strains;
(D) preparing a seed solution: respectively transferring the activated strains to the corresponding liquid culture medium sterilized in the step (B), and culturing the transferred strains at constant temperature until the contents of lactobacillus, beer yeast and bacillus subtilis strains are all 1.0 multiplied by 106-1.0×109cfu/ml。
Preferably, the sterilization condition in the autoclave in the step (B) is sterilization at 125 ℃ for 10-15 min.
Preferably, the step (C) is specifically: activating strains: sterilizing the solid culture medium sterilized in the step (B) under an ultraviolet lamp for 20-22min, respectively pouring into plates, cooling, inoculating lactobacillus, cerevisiae Fermentum and Bacillus subtilis into the plates filled with the corresponding solid culture medium, and culturing in a constant temperature incubator at 37 deg.C for 24-72 hr to obtain activated strain.
Preferably, the whole process of activating the bacterial strain in step (C) is carried out in a sterile operating platform, and all equipment is sterilized.
Preferably, the step (D) is specifically: transferring strains: respectively transferring the activated strains to corresponding liquid culture medium sterilized in the step (B), and culturing the transferred strains at constant temperature of 37 ℃ until the strain contents of the obtained lactobacillus seed solution, the beer yeast seed solution and the bacillus subtilis seed solution are all 1.0 multiplied by 106-1.0×109cfu/ml。
A fermented feed is prepared by the preparation method.
Preferably, the fermented feed is a fermented feed for pigs.
Compared with the prior art, the detailed description of the application is as follows:
the prepared feed is prepared by mixing pomelo pomace obtained by squeezing and crushing pomelo pulp and waste pomelo peel to obtain the pomelo pomace serving as a main raw material, wherein the pomelo pomace is rich in trace elements such as crude protein, organic acid, vitamins, calcium, phosphorus, sodium, iron, zinc and the like, and simultaneously contains crude fat, so that the trace elements in the feed for breeding animals can be supplemented. Replaces part of protein feed, reduces the use of conventional grains as feed raw materials of cultured animals, and saves the production cost of the feed. The added value of the pomelo can be increased, the pollution of the pomelo peel waste to the environment is reduced, the feed processing method is simple, the cost is low, and the competitiveness of the cultivation can be improved. The pomelo residue has higher dietary fiber level and is used as the main raw material of the fermentation substrate, so that the obtained fermented feed is appropriate in the ratio of insoluble fiber to soluble fiber, the intestinal flora balance can be improved, and the feed utilization rate is improved.
Furthermore, the suitable growth environment of pathogenic bacteria such as escherichia coli, staphylococcus and streptococcus in the intestinal tract is pH6.0-7.0, the alkaline feed creates a good breeding environment for harmful bacteria, so that bred animals suffer from digestive tract diseases and respiratory tract diseases, the pH is basically inactivated when the pH is 4, on one hand, the oil residue is weakly acidic after fermentation, and on the other hand, the fermentation substrate is added with soda, the pH value of the feed can be adjusted to maintain the acidic environment of the gastrointestinal tract, the enzyme source is activated, the activity of digestive enzymes is improved, and the feed utilization rate is improved.
The isatis root is added into the fermentation substrate, the isatis root polysaccharide is one of main effective components of the isatis root, has an antiviral effect, plays a certain role in promoting specific and non-specific immunity, humoral immunity and cellular immunity, and has an inhibition effect on bacterial adhesion cells, the isatis root polysaccharide is released to the maximum extent under the optimal fermentation condition, the effect of improving the autoimmunity of cultured animals is achieved, the appetite is promoted, the digestion is facilitated, the food intake is improved, the absorption of beneficial nutrient elements is facilitated, the growth effect is promoted, and the feed utilization rate is improved.
The sweet potato powder residue is added into the fermentation substrate, so that the fermented feed contains rich microbial metabolites such as various organic acids, vitamins, complex enzyme and the like, and can be beneficial to improving the digestion function of the cultured animals, improving the utilization rate of the feed and increasing the production performance of the cultured animals.
According to the invention, the hawthorn powder is added into the fermentation substrate, the hawthorn powder contains various organic acids, the gastric acidity can be enhanced, the pepsin activity is improved, the digestion of protein is promoted, and moreover, the hawthorn monosodium glutamate can stimulate gastric mucosa to promote gastric secretion; the fructus crataegi powder also contains lipase, and can promote fat digestion.
Meanwhile, proper fermentation conditions including fermentation temperature, fermentation time, strain inoculation quantity, carbon source type and content and nitrogen source type and content are determined through screening of proper fermentation strains and research, fermentation substrates are fermented, proteins are produced through fermentation of microorganisms, the protein content in the feed is improved, calcium, phosphorus, vitamins and organic acids in the feed are supplemented, meanwhile, grapefruit aromatic substances can be volatilized and decomposed, and the problems of palatability and nutrient absorption rate are solved.
The fermentation strain adopted by the invention is a composite strain, different strains can generate different enzymes in the fermentation process, and substances such as crude fiber, crude protein, starch, pectin and the like which are difficult to digest and absorb by animals can be degraded into small molecules such as glucose, amino acid, oligosaccharide, polypeptide and the like which are easy to digest and absorb under the catalysis of the enzymes, so that the physical and chemical properties of feed raw materials are changed, the feed is softened and scented, the palatability is improved, and the digestibility is increased.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following detailed description of the present invention is provided with reference to specific embodiments.
In the embodiment of the invention, lactic acid bacteria, beer yeast and bacillus subtilis are all commercially available products, and the lactic acid bacteria are lactobacillus plantarum.
Example 1
The preparation method of the fermentation strain comprises the following steps:
(A) preparing a lactobacillus liquid culture medium, a lactobacillus solid culture medium, a beer yeast liquid culture medium, a beer yeast solid culture medium, a bacillus subtilis liquid culture medium and a bacillus subtilis solid culture medium:
the lactobacillus liquid culture medium comprises 15g of glucose, 4.0g of yeast extract, 10g of peptone, 7.8g of beef extract, 800g of Tween and KH2PO42.0g, NaAc5.1g, diammonium citrate 2.0g, MgSO40.21g，MnSO40.039g and 1020g of water are mixed evenly to prepare the traditional Chinese medicine composition;
the lactobacillus solid culture medium comprises 15g of glucose, 4.0g of yeast extract, 10g of peptone, 7.8g of beef extract, 800g of tween and KH2PO42.0g, NaAc5.1g, diammonium citrate 2.0g, MgSO40.21g，MnSO40.039g, 1020g of water and 18g of agar powder are mixed evenly to prepare the mixture;
the beer yeast liquid culture medium is prepared by uniformly mixing 125g of malt extract powder and 1000g of water;
the beer yeast solid culture medium is prepared by uniformly mixing 125g of malt extract powder, 1000g of water and 17g of agar powder;
the bacillus subtilis liquid culture medium is prepared by evenly mixing 3.5g of beef extract, 9.6g of peptone, 5g of NaCl and 1000g of water;
the bacillus subtilis solid culture medium is prepared by uniformly mixing 3.5g of beef extract, 9.6g of peptone, 5g of NaCl, 1000g of water and 18g of agar powder;
(B) sterilizing the culture prepared in the step (A) for 12min at the temperature of 121-;
(C) activating strains: sterilizing the solid culture medium sterilized in the step (B) for 21min under an ultraviolet lamp, respectively pouring the solid culture medium into plates, cooling, inoculating lactobacillus, beer yeast and bacillus subtilis into the plates filled with the corresponding solid culture medium, and culturing in a constant-temperature incubator at 37 ℃ for 48 hours to obtain activated lactobacillus strains, activated beer yeast strains and activated bacillus subtilis strains; the whole process is carried out in an aseptic operation table, and all the used equipment is sterilized;
(D) preparing a seed solution: respectively transferring the activated lactobacillus strain, the activated beer yeast strain and the activated bacillus subtilis strain to the corresponding liquid culture medium sterilized in the step (B), and culturing the transferred strains at the constant temperature of 37 ℃ until the strain contents of the obtained lactobacillus seed liquid, the beer yeast seed liquid and the bacillus subtilis strain seed liquid are all 1.0 multiplied by 108cfu/ml
Mixing the lactobacillus seed liquid, the beer yeast seed liquid and the bacillus subtilis seed liquid according to the volume ratio of 3:4:3 to obtain a fermentation strain;
wherein,
example 2
The preparation method of the fermentation strain comprises the following steps:
(A) preparing a lactobacillus liquid culture medium, a lactobacillus solid culture medium, a beer yeast liquid culture medium, a beer yeast solid culture medium, a bacillus subtilis liquid culture medium and a bacillus subtilis solid culture medium:
the lactobacillus liquid culture medium comprises 15g of glucose, 3.9g of yeast extract, 10g of peptone, 7.6g of beef extract, 780g of Tween and KH2PO41.9g, NaAc4.8g, diammonium citrate 1.9g, MgSO40.19g，MnSO40.039g of water and 1000g of water are mixed evenly to prepare the water-soluble emulsion;
the lactobacillus solid culture medium comprises 15g of glucose, 3.9g of yeast extract, 10g of peptone, 7.6g of beef extract, 780g of tween and KH2PO41.9g, NaAc4.8g, diammonium citrate 1.9g, MgSO40.19g，MnSO40.039g, 1000g water, qiongMixing 15g of fat powder;
the beer yeast liquid culture medium is prepared by uniformly mixing 120g of malt extract powder and 1000g of water;
the beer yeast solid culture medium is prepared by uniformly mixing 120g of malt extract powder, 1000g of water and 16g of agar powder;
the bacillus subtilis liquid culture medium is prepared by evenly mixing 3.1g of beef extract, 9.2g of peptone, 5g of NaCl and 1000g of water;
the bacillus subtilis solid culture medium is prepared by uniformly mixing 3.1g of beef extract, 9.2g of peptone, 5g of NaCl, 1000g of water and 17g of agar powder;
(B) sterilizing the culture prepared in the step (A) for 10min at the temperature of 121-;
(C) activating strains: sterilizing the solid culture medium sterilized in the step (B) for 20min under an ultraviolet lamp, respectively pouring the solid culture medium into plates, cooling, inoculating lactobacillus, beer yeast and bacillus subtilis into the plates filled with the corresponding solid culture medium, and culturing in a constant-temperature incubator at 37 ℃ for 24 hours to obtain activated lactobacillus strains, activated beer yeast strains and activated bacillus subtilis strains; the whole process is carried out in an aseptic operation table, and all the used equipment is sterilized;
(D) preparing a seed solution: respectively transferring the activated lactobacillus strain, the activated beer yeast strain and the activated bacillus subtilis strain to the corresponding liquid culture medium sterilized in the step (B), and culturing the transferred strains at the constant temperature of 37 ℃ until the strain contents of the obtained lactobacillus seed liquid, the beer yeast seed liquid and the bacillus subtilis strain seed liquid are all 1.0 multiplied by 106cfu/ml
And mixing the lactobacillus seed liquid, the beer yeast seed liquid and the bacillus subtilis seed liquid according to the volume ratio of 3:4:3 to obtain the fermentation strain.
Example 3
The preparation method of the fermentation strain comprises the following steps:
(A) preparing a lactobacillus liquid culture medium, a lactobacillus solid culture medium, a beer yeast liquid culture medium, a beer yeast solid culture medium, a bacillus subtilis liquid culture medium and a bacillus subtilis solid culture medium:
the lactobacillus liquid culture medium comprises 16g of glucose, 4.2g of yeast extract, 10g of peptone, 8.1g of beef extract, 850g of Tween and KH2PO42.1g, NaAc5.2g, diammonium citrate 2.1g, MgSO40.21g，MnSO40.041g of water and 1050g of water are mixed evenly to prepare the mixture;
the lactobacillus solid culture medium comprises 16g of glucose, 4.2g of yeast extract, 10g of peptone, 8.1g of beef extract, 850g of tween and KH2PO42.1g, NaAc5.2g, diammonium citrate 2.1g, MgSO40.21g，MnSO40.041g of agar powder and 1050g of water are mixed evenly to prepare 20g of agar powder;
the beer yeast liquid culture medium is prepared by uniformly mixing 130g of malt extract powder and 1000g of water;
the beer yeast solid culture medium is prepared by uniformly mixing 130g of malt extract powder, 1000g of water and 18g of agar powder;
the bacillus subtilis liquid culture medium is prepared by evenly mixing 3.9g of beef extract, 9.8g of peptone, 5g of NaCl and 1000g of water;
the bacillus subtilis solid culture medium is prepared by uniformly mixing 3.9g of beef extract, 9.8g of peptone, 5g of NaCl, 1000g of water and 19g of agar powder;
(B) sterilizing the culture prepared in the step (A) for 15min at the temperature of 121-;
(C) activating strains: sterilizing the solid culture medium sterilized in the step (B) for 22min under an ultraviolet lamp, respectively pouring the solid culture medium into plates, cooling, inoculating lactobacillus, beer yeast and bacillus subtilis into the plates filled with the corresponding solid culture medium, and culturing in a constant-temperature incubator at 37 ℃ for 72 hours to obtain activated lactobacillus strains, activated beer yeast strains and activated bacillus subtilis strains; the whole process is carried out in an aseptic operation table, and all the used equipment is sterilized;
(D) preparing a seed solution: respectively transferring the activated lactobacillus strain, the activated beer yeast strain and the activated bacillus subtilis strain to the corresponding liquid culture medium sterilized in the step (B), and culturing the transferred strains at the constant temperature of 37 ℃ until the obtained lactobacillus seed liquid, beer yeast seed liquid and bacillus subtilis strain are obtainedThe seed liquid strain content is 1.0 × 109cfu/ml
And mixing the lactobacillus seed liquid, the beer yeast seed liquid and the bacillus subtilis seed liquid according to the volume ratio of 3:4:3 to obtain the fermentation strain.
Example 4
A preparation method of a fermented feed comprises the following steps:
(1) mixing the grapefruit pomace and grapefruit peel in a weight ratio of 0.8:0.35, and crushing to obtain grapefruit pomace;
(2) mixing 45g of pomelo residues, 12g of bagasse, 7g of bran, 18g of corn flour, 15g of sweet potato powder residues, 2g of hawthorn powder, 0.2g of soda and 2.2g of radix isatidis, and crushing into powder which is sieved by a 50-mesh sieve to obtain a fermentation substrate;
(3) the fermentation substrate and the fermentation strain of the embodiment 1 are mixed according to a feed-liquid ratio of 10: 1(w/v) mixing;
(4) fermenting at 40 deg.C for 4 days to obtain fermented feed;
wherein the pomelo pomace is obtained by peeling pomelo, removing channels and collaterals, collecting pulp, squeezing, crushing and collecting; the shaddock peel is obtained by peeling the shaddock, cleaning and drying.
A fermented feed is prepared by the above preparation method.
Example 5
A preparation method of a fermented feed comprises the following steps:
(1) mixing the pomelo pomace and the pomelo peel according to the weight ratio of 0.9:0.35, and crushing to obtain pomelo pomace;
(2) mixing 40g of pomelo residues, 10g of bagasse, 6g of bran, 15g of corn flour, 10g of sweet potato powder residues, 1g of hawthorn powder, 0.1g of soda and 1.5g of radix isatidis, and crushing into powder which is sieved by a 50-mesh sieve to obtain a fermentation substrate;
(3) the fermentation substrate and the fermentation strain of the embodiment 2 are mixed according to the feed-liquid ratio of 10: 1(w/v) mixing;
(4) fermenting at 40 deg.C for 4 days to obtain fermented feed;
wherein the pomelo pomace is obtained by peeling pomelo, removing channels and collaterals, collecting pulp, squeezing, crushing and collecting; the shaddock peel is obtained by peeling the shaddock, cleaning and drying.
A fermented feed is prepared by the above preparation method.
Example 6
A preparation method of a fermented feed comprises the following steps:
(1) mixing the pomelo pomace and the pomelo peel according to the weight ratio of 0.9:0.45, and crushing to obtain pomelo pomace;
(2) mixing 50g of pomelo residues, 15g of bagasse, 8g of bran, 20g of corn flour, 20g of sweet potato powder residues, 3g of hawthorn powder, 0.3g of soda and 2.5g of radix isatidis, and crushing into powder which is sieved by a 50-mesh sieve to obtain a fermentation substrate;
(3) the fermentation substrate and the fermentation strain of the embodiment 3 are mixed according to the feed-liquid ratio of 10: 1(w/v) mixing;
(4) fermenting at 40 deg.C for 4 days to obtain fermented feed;
wherein the pomelo pomace is obtained by peeling pomelo, removing channels and collaterals, collecting pulp, squeezing, crushing and collecting; the shaddock peel is obtained by peeling the shaddock, cleaning and drying.
A fermented feed is prepared by the above preparation method.
The above is only a preferred embodiment of the present invention, and it should be noted that the above preferred embodiment should not be considered as limiting the present invention, and the protection scope of the present invention should be subject to the scope defined by the claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and these modifications and adaptations should be considered within the scope of the invention.
Claims (10)
1. A preparation method of fermented feed is characterized by comprising the following steps:
(1) mixing the pomelo pomace and pomelo peel to obtain pomelo pomace;
(2) mixing 40-50 parts of pomelo residues, 10-15 parts of bagasse, 6-8 parts of bran, 15-20 parts of corn flour, 10-20 parts of sweet potato powder residues, 1-3 parts of hawthorn powder, 0.1-0.3 part of soda and 1.5-2.5 parts of isatis roots in parts by weight, and crushing to obtain a fermentation substrate;
(3) mixing the fermentation substrate with the fermentation strain; the fermentation strain comprises lactobacillus, beer yeast and bacillus subtilis;
(4) fermenting to obtain the fermented feed.
2. The preparation method according to claim 1, wherein the weight ratio of the pomelo pomace to the pomelo peel in the step (1) is 0.8-0.9: 0.35-0.45.
3. The preparation method according to claim 1, wherein the step (1) is specifically: mixing the pomelo pomace and pomelo peel, and pulverizing to obtain pomelo pomace.
4. The method according to claim 1, wherein the fermentation strain is prepared by mixing a lactic acid bacteria seed solution, a brewer's yeast seed solution and a bacillus subtilis seed solution in a volume ratio of 3:4: 3.
5. The method according to claim 1, wherein the ratio of the fermentation substrate to the fermentation strain in step (3) is 10: 1(w/v) mixing.
6. The method according to claim 1, wherein the fermentation process in the step (4) is carried out at a fermentation temperature of 40 ℃ for 4 days.
7. The method according to claim 1, wherein the method for preparing the fermentation culture comprises:
(A) preparing a lactobacillus liquid culture medium, a lactobacillus solid culture medium, a beer yeast liquid culture medium, a beer yeast solid culture medium, a bacillus subtilis liquid culture medium and a bacillus subtilis solid culture medium:
the lactobacillus liquid culture medium comprises, by weight, 15-16 parts of glucose, 3.9-4.2 parts of yeast extract, 10 parts of peptone, 7.6-8.1 parts of beef extract, 780-850 parts of tween and KH2PO41.9-2.1 parts of NaAc4.8-5.2 parts of diammonium citrate and MgSO 1.9-2.1 parts of MgSO 440.19 to 0.21 part of MnSO40.039-0.041 parts of water and 1000-1050 parts of water are mixed evenly to prepare the water-soluble emulsion;
the lactobacillus solid culture medium comprises, by weight, 15-16 parts of glucose, 3.9-4.2 parts of yeast extract, 10 parts of peptone, 7.6-8.1 parts of beef extract, 780-850 parts of tween and KH2PO41.9-2.1 parts of NaAc4.8-5.2 parts of diammonium citrate and MgSO 1.9-2.1 parts of MgSO 440.19 to 0.21 part of MnSO40.039-0.041 part of agar powder, 1000-1050 parts of water and 15-20 parts of agar powder are uniformly mixed to prepare the agar powder;
the beer yeast liquid culture medium is prepared by uniformly mixing 130 parts by weight of malt extract powder and 1000 parts by weight of water;
the beer yeast solid culture medium is prepared by uniformly mixing 130 parts by weight of malt extract powder 120-one, 1000 parts by weight of water and 16-18 parts by weight of agar powder;
the bacillus subtilis liquid culture medium is prepared by uniformly mixing 3.1-3.9 parts of beef extract, 9.2-9.8 parts of peptone, 5 parts of NaCl and 1000 parts of water in parts by weight;
the bacillus subtilis solid culture medium is prepared by uniformly mixing 3.1-3.9 parts by weight of beef extract, 9.2-9.8 parts by weight of peptone, 5 parts by weight of NaCl, 1000 parts by weight of water and 17-19 parts by weight of agar powder;
(B) sterilizing the culture medium prepared in step (a) in an autoclave;
(C) activating strains: sterilizing the solid culture medium sterilized in the step (B) under an ultraviolet lamp, respectively pouring the solid culture medium into a flat plate, cooling, inoculating lactobacillus, beer yeast and bacillus subtilis into the flat plate filled with the corresponding solid culture medium, and culturing at constant temperature to obtain activated strains;
(D) preparing a seed solution: respectively transferring the activated strains to the corresponding liquid culture medium sterilized in the step (B), and culturing the transferred strains at constant temperature until the contents of lactobacillus, beer yeast and bacillus subtilis strains are all 1.0 multiplied by 106-1.0×109cfu/ml。
8. The method as claimed in claim 7, wherein the sterilization in the autoclave in the step (B) is performed under the conditions of 121-125 ℃ for 10-15 min.
9. The preparation method according to claim 7, wherein the step (C) is specifically: activating strains: sterilizing the solid culture medium sterilized in the step (B) under an ultraviolet lamp for 20-22min, respectively pouring into plates, cooling, inoculating lactobacillus, cerevisiae Fermentum and Bacillus subtilis into the plates filled with the corresponding solid culture medium, and culturing in a constant temperature incubator at 37 deg.C for 24-72 hr to obtain activated strain.
10. A fermented feed, characterized by being produced by the production method according to claim 1 to 9.
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| CN115606680A (en) * | 2022-10-27 | 2023-01-17 | 广安鑫农发展有限公司 | Pomace biological fermentation feed and preparation method and application thereof |
| CN116636577A (en) * | 2023-06-06 | 2023-08-25 | 广东省科学院生物与医学工程研究所 | Method for preparing feed by utilizing composite probiotic colony to cooperatively ferment bagasse |
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