CN113545415A - Method for preparing fermented soybean meal by pilot inoculation of saccharomyces cerevisiae and application of fermented soybean meal - Google Patents
Method for preparing fermented soybean meal by pilot inoculation of saccharomyces cerevisiae and application of fermented soybean meal Download PDFInfo
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- 239000004455 soybean meal Substances 0.000 title claims abstract description 102
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- 238000000034 method Methods 0.000 title claims abstract description 28
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- 238000000855 fermentation Methods 0.000 claims abstract description 95
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Classifications
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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
- A23K10/10—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
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- 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
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- 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
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- 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
- A23V2400/175—Rhamnosus
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- 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
- A23V2400/41—Pediococcus
- A23V2400/413—Acidilactici
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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Abstract
The invention provides a method for preparing fermented soybean meal by pilot inoculation of saccharomyces cerevisiae, belonging to the technical field of biological fermentation, and the method comprises the following steps: carrying out pilot fermentation on the saccharomyces cerevisiae, and adding the obtained fermentation product, bacillus subtilis and lactobacillus plantarum into the soybean meal together for mixed fermentation; and after the mixed fermentation is finished, drying, crushing, screening and packaging the fermentation product to obtain the fermented soybean meal product. According to the invention, saccharomyces cerevisiae is adopted for pre-fermentation, and then integrated microbial agents are added for secondary aerobic fermentation, so that the fermentation time can be effectively shortened, the microbial pollution is reduced, the nutritional value of the soybean meal is improved, and the fermented soybean meal rich in probiotics is produced.
Description
Technical Field
The invention belongs to the technical field of biological fermentation, and particularly relates to a method for preparing fermented soybean meal by pilot inoculation of saccharomyces cerevisiae and application thereof.
Background
The soybean meal is a byproduct of soybean after oil extraction, has high crude protein content and rich amino acid, and is one of the main proteins of animal feed. Currently, about 85% of the soybean meal is used for poultry and pig breeding, and various amino acids contained in the soybean meal are suitable for the nutritional requirements of poultry and pigs. Experiments show that under the condition of not additionally adding animal protein, the amino acid contained in the soybean meal is enough to balance the nutrition of poultry and pigs, thereby promoting the nutrient absorption of livestock. In the raising of poultry and pigs, the soybean meal is utilized to the maximum extent.
However, when the feed is directly fed to animals, the various anti-nutritional factors in the soybean meal obstruct the absorption of the digestive tract, and the breeding loss of livestock and poultry is easily caused. The microbial fermentation can passivate anti-nutritional factors, improve the nutritional value of the soybean meal, improve the quality and palatability of products and improve the feed conversion rate. The production process of inoculating excellent microbial strains to the soybean meal for solid state fermentation has low energy consumption, high productivity and easy operation. For a long time, the fermented soybean meal mostly adopts mixed microbial agents such as saccharomyces cerevisiae, bacillus subtilis, lactobacillus plantarum and the like, and is inoculated with the soybean meal for primary fermentation. However, the primary fermentation of the mixed strain can cause the inactivation of the inoculated strains and the invasion of mixed bacteria due to the mutual influence among microorganisms, thereby causing the pollution of the microorganisms and toxins. Therefore, how to provide a soybean meal fermentation technology can effectively improve the nutritional value of the soybean meal, shorten the fermentation time, avoid fermentation pollution and improve the content of probiotics is a technical problem which is urgently needed to be solved in the field.
Disclosure of Invention
In view of the above, the invention aims to provide a method for preparing fermented soybean meal by pilot inoculation of saccharomyces cerevisiae, which can effectively improve the nutritional value of the soybean meal, shorten the fermentation time, improve the content of probiotics, and avoid fermentation pollution.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a method for preparing fermented soybean meal by pilot inoculation of saccharomyces cerevisiae, which comprises the following steps: inoculating saccharomyces cerevisiae into a soybean meal culture medium for fermentation; and adding the obtained saccharomyces cerevisiae fermentation product, bacillus subtilis and lactobacillus plantarum into the soybean meal together for mixed fermentation to obtain a fermented soybean meal product.
Preferably, the saccharomyces cerevisiae is propagated and cultured until the concentration reaches 108cfu·ml-1Inoculating into soybean meal culture medium, and fermenting.
Preferably, the soybean meal culture medium comprises the following components in percentage by mass: 91-97% of soybean meal, 2-8% of bran and 0.5-1.5% of honey.
Preferably, the fermentation conditions of the saccharomyces cerevisiae in the soybean meal culture medium are as follows: the inoculation volume ratio is 4-6%, the fermentation temperature is 30-37 ℃, and the fermentation time is 18-24 h.
Preferably, the concentration of the bacillus subtilis propagation culture bacteria reaches 108cfu·ml-1Inoculating into soybean meal for fermentation.
Preferably, the lactobacillus plantarum is propagated and cultured to the bacterium concentration OD600Reaching more than 1.0-1.2, and inoculating into soybean meal for fermentation.
Preferably, in the mixed fermentation, the addition amount of a saccharomyces cerevisiae fermentation product is 4-6%, the addition amount of bacillus subtilis is 1.5-2.5%, and the addition amount of lactobacillus plantarum is 1.5-2.5%.
Preferably, the mixed fermentation conditions are: the water content is 40-50%, the temperature is 28-32 ℃, and the time is 72-80 h.
The invention also provides the fermented soybean meal prepared by the method.
The invention also provides application of the fermented soybean meal prepared by the method in improving the quality of feed.
Compared with the prior art, the invention has the following beneficial effects:
the invention discovers that the saccharomyces cerevisiae has very strong viability, adopts a pilot inoculation method to expand the saccharomyces cerevisiae flora, then adds bacillus subtilis and lactobacillus plantarum to carry out mixed fermentation, can well avoid the inhibition effect of the bacillus on the saccharomyces cerevisiae, and simultaneously, the metabolite produced by yeast fermentation can promote the growth of the bacillus subtilis and the lactobacillus plantarum, thereby improving the probiotic content in the fermented soybean meal.
The invention adopts the secondary fermentation technology of saccharomyces cerevisiae pilot inoculation, and can improve the content of probiotics such as bacillus subtilis, lactobacillus plantarum mice, saccharomyces cerevisiae, lactobacillus rhamnosus, lactobacillus fermentum, pediococcus acidilactici and the like. Wherein the contents of Bacillus subtilis and Lactobacillus plantarum are respectively as high as 1.59 multiplied by 109cfu·g-1And 2.20X 109cfu·g-1The content of the saccharomyces cerevisiae reaches 2.42 multiplied by 108cfu·g-1Therefore, the nutritional value of the product is effectively improved.
The invention adopts the secondary fermentation technology of the saccharomyces cerevisiae pilot inoculation, can improve the coordination among mixed culture strains and inhibit the growth of common harmful pathogenic bacteria. The fermented soybean meal has no aflatoxin, ochratoxin, zearalenone and deoxynivalenol biotoxins, and the safety of the feed can be effectively improved.
The invention adopts the secondary fermentation technology of saccharomyces cerevisiae pilot inoculation, and the fermented soybean meal has obvious acid flavor and can attract livestock and poultry to take. In addition, after the soybean meal obtained by fermentation is aired and dried, the water content of the product is reduced, and the storage period can be obviously prolonged.
Detailed Description
The invention provides a method for preparing fermented soybean meal by pilot inoculation of saccharomyces cerevisiae, which comprises the following steps: inoculating saccharomyces cerevisiae into a soybean meal culture medium for fermentation; and adding the obtained saccharomyces cerevisiae fermentation product, bacillus subtilis and lactobacillus plantarum into the soybean meal together for mixed fermentation to obtain a fermented soybean meal product.
The invention carries out propagation culture on the saccharomyces cerevisiae until the concentration of bacteria reaches 108cfu·ml-1The above. The invention does not limit the propagation culture mode of the saccharomyces cerevisiae. As an optional embodiment, the saccharomyces cerevisiae is inoculated into a PDA culture medium (200 g of potatoes, 20g of glucose, and 1000mL of water is added), the culture temperature is 28-30 ℃, the rotation speed is 170-200 rpm, and the culture is carried out for 36-48 h until the yeast concentration reaches 108cfu·ml-1Above, at this time, the bacterial concentrationOD600Up to more than 1.0.
According to the method, saccharomyces cerevisiae obtained through propagation is inoculated into a soybean meal culture medium for fermentation, wherein the inoculation volume of the saccharomyces cerevisiae is 4-6% of the volume of the soybean meal culture medium, and is preferably 5%; the fermentation temperature is 30-37 ℃, preferably 32-35 ℃, and more preferably 34 ℃; the fermentation time is 18-24 h, preferably 20-22 h.
The soybean meal culture medium comprises the following components in percentage by mass: 91-97% of soybean meal, 2-8% of bran and 0.5-1.5% of honey. Further preferably 94% of soybean meal, 5% of bran and 1% of honey.
The invention adopts yeast to pre-ferment the soybean meal, so that the biomass of the yeast in the soybean meal can be expanded. Meanwhile, metabolites generated by yeast fermentation can promote the growth of subsequently added bacillus subtilis and lactobacillus plantarum, and finally the content of probiotics in the fermented soybean meal is improved.
The invention carries out propagation culture on the bacillus subtilis until the bacterium concentration reaches 108cfu·ml-1The above. The propagation culture method of the bacillus subtilis is not limited. As an alternative embodiment, the invention inoculates the Bacillus subtilis into LB culture medium (tryptone 10g, yeast extract 5g, sodium chloride 10g, adding water to 1000mL volume, pH 7.0), and cultures 18-24 h at 30-37 ℃ until the Bacillus subtilis concentration reaches 108cfu·ml-1Above, the bacterial concentration OD600Up to more than 1.0.
The invention carries out propagation culture on the lactobacillus plantarum to the bacterium concentration OD600Up to 1.0-1.2. The propagation culture method of lactobacillus plantarum is not limited in the invention. As an alternative embodiment, the lactobacillus plantarum is inoculated into an MRS culture medium (10 g of beef extract, 5g of yeast extract, 10g of peptone, 20g of glucose, 2.0g of dipotassium hydrogen phosphate, 5.0g of sodium acetate, 0.2g of magnesium sulfate heptahydrate, 0.05g of manganese sulfate tetrahydrate, 1.0g of tween, 2.0g of triammonium citrate and 15g of agar, and the balance is added with water to 1000mL and the pH is 6.2-6.6), and cultured at 30-37 ℃ for 18-24 h until the concentration OD of the lactobacillus plantarum is OD600Up to 1.0-1.2.
According to the method, a saccharomyces cerevisiae fermentation product, bacillus subtilis obtained by propagation and lactobacillus plantarum obtained by propagation are added into soybean meal for mixed fermentation, wherein the water content of a mixed fermentation system is 40-50%, and the preferable water content is 43-46%; the fermentation temperature is 28-32 ℃, and preferably 29-30 ℃; the fermentation time is 72-80 h, preferably 75-78 h.
In the invention, the addition amount of the saccharomyces cerevisiae fermentation product is 4-6% by volume percentage, preferably 4.5-5.5%, and more preferably 5%; the addition amount of the bacillus subtilis obtained by propagation is 1.5-2.5%, preferably 1.8-2.2%, and further preferably 2.0%; the addition amount of Lactobacillus plantarum is 1.5-2.5%, preferably 1.8-2.2%, and more preferably 2.1%.
According to the invention, by limiting the adding proportion of the saccharomyces cerevisiae fermentation product, the bacillus subtilis and the lactobacillus plantarum, the metabolite generated by yeast fermentation can be ensured to promote the growth of the bacillus subtilis and the lactobacillus plantarum, the coordination among mixed culture strains is improved, the growth of common harmful pathogenic bacteria can be effectively inhibited, and the safety of the feed is improved. And due to the addition of a proper amount of lactobacillus plantarum, fermented soybean meal has obvious acid fragrance, so that the food intake of livestock and poultry is improved.
The method is used for airing and drying the fermented soybean meal, so that the water content of the fermented soybean meal is reduced to 17-20%, preferably 18-19%, and the storage life of the fermented soybean meal can be prolonged. The specific drying mode of the fermented soybean meal is not limited in the invention. As an optional implementation mode, the fermented soybean meal is aired and dried for 2-3 days in advance and then is dried in a dryer until the water content of the fermented product is 17-20%.
The invention crushes, sieves and packages the dried fermentation product to form the fermented soybean meal product. The invention does not limit the specific crushing, screening and packaging modes, and adopts the conventional mode in the field.
The soybean meal fermentation product prepared by the method can be used for replacing the soybean meal added in the conventional feed, so that the obtained feed has high nutritive value, obvious acid aroma and high probiotic content, can attract livestock and poultry to eat, and promotes the digestive absorption of animal gastrointestinal tracts, thereby improving the utilization rate of the feed, improving the growth performance of animals and having remarkable economic benefit.
In the specific embodiment of the invention, the selected Saccharomyces cerevisiae (Saccharomyces cerevisiae) is purchased from Angel yeast, and the Bacillus subtilis and the lactobacillus plantarum (Lactobacillus plantarum) are isolated and deposited strains of agricultural biological resource research institute of agricultural academy of sciences of Fujian province. The specific sources of Saccharomyces cerevisiae, Bacillus subtilis and Lactobacillus plantarum are not limited in the present invention.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
(1) Inoculating Saccharomyces cerevisiae to PDA culture medium (potato 200g, glucose 20g, adding water to volume of 1000mL) for propagation culture at 30 deg.C, rotating speed of 170rpm for 48 hr to obtain Saccharomyces cerevisiae bacterial solution with concentration OD600Up to 1.0.
Transferring the saccharomyces cerevisiae bacterial liquid into a bean pulp culture medium (94% of bean pulp, 5% of bran and 1% of honey) according to the volume fraction of 6%, and standing and fermenting for 24 hours at 30 ℃ to obtain a saccharomyces cerevisiae fermentation product.
(2) Inoculating Bacillus subtilis to LB culture medium (tryptone 10g, yeast extract 5g, sodium chloride 10g, adding water to volume of 1000mL, pH 7.0), and culturing at 34 deg.C for 21 hr to obtain Bacillus subtilis solution with OD concentration600Up to 1.0.
(3) Inoculating lactobacillus plantarum into an MRS culture medium (10 g of beef extract, 5g of yeast extract, 10g of peptone, 20g of glucose, 2.0g of dipotassium phosphate, 5.0g of sodium acetate, 0.2g of magnesium sulfate heptahydrate, 0.05g of manganese sulfate tetrahydrate, 1.0g of Tween, 2.0g of triammonium citrate and 15g of agar, adding water to supplement the water to 1000mL of pH6.5), and culturing at 35 ℃ for 20h to obtain lactobacillus plantarum liquid with the OD (OD) concentration600Is 1.2.
(4) According to the volume percentage, 6.0 percent of the saccharomyces cerevisiae fermentation product obtained in the step (1), 1.9 percent of the bacillus subtilis liquid obtained in the step (2) and 1.9 percent of the lactobacillus plantarum liquid obtained in the step (3) are added into the soybean meal, the water content is adjusted to 41 percent, and the soybean meal is mixed and fermented for 72 hours at the temperature of 30 ℃.
(5) Placing the fermentation product in a drying and ventilating place, drying in the sun for 3 days in advance until the water content is 25%, then transferring into a dryer for drying, setting the air inlet temperature at 125 ℃, drying until the water content is 18%, and then crushing, screening and packaging to form the fermented soybean meal product.
Example 2
(1) Inoculating Saccharomyces cerevisiae to PDA culture medium (potato 200g, glucose 20g, adding water to volume of 1000mL) for propagation culture at 29 deg.C, rotation speed of 190rpm for 40h to obtain Saccharomyces cerevisiae bacterial solution with concentration OD600Up to 1.1.
Transferring the saccharomyces cerevisiae bacterial liquid into a bean pulp culture medium (92% of bean pulp, 7% of bran and 1% of honey) according to the volume fraction of 5%, and standing and fermenting for 23 hours at 33 ℃ to obtain a saccharomyces cerevisiae fermentation product.
(2) Inoculating Bacillus subtilis to LB culture medium (tryptone 10g, yeast extract 5g, sodium chloride 10g, adding water to volume of 1000mL, pH 7.0), and culturing at 32 deg.C for 22h to obtain Bacillus subtilis solution with OD concentration600Up to 1.1.
(3) Inoculating lactobacillus plantarum into an MRS culture medium (10 g of beef extract, 5g of yeast extract, 10g of peptone, 20g of glucose, 2.0g of dipotassium phosphate, 5.0g of sodium acetate, 0.2g of magnesium sulfate heptahydrate, 0.05g of manganese sulfate tetrahydrate, 1.0g of Tween, 2.0g of triammonium citrate and 15g of agar, adding water to supplement the water to 1000mL of pH6.5), and culturing at 32 ℃ for 22h to obtain lactobacillus plantarum bacterial liquid with the concentration OD (OD) of the bacterial liquid600Is 1.1.
(4) According to the volume percentage, 5 percent of the saccharomyces cerevisiae fermentation product obtained in the step (1), 2.0 percent of the bacillus subtilis liquid obtained in the step (2) and 2.1 percent of the lactobacillus plantarum liquid obtained in the step (3) are added into the soybean meal, the water content is adjusted to 42 percent, and the soybean meal is mixed and fermented for 76 hours at 29 ℃.
(5) Placing the fermentation product in a drying and ventilating place, drying in the sun for 2 days in advance until the water content is 26%, then transferring into a dryer for drying, setting the air inlet temperature at 128 ℃, and when the water content is 19%, crushing, screening and packaging to form the fermented soybean meal product.
Comparative example 1
In the comparative example, the pilot culture of the saccharomyces cerevisiae is not carried out, and the three strains are directly inoculated into the soybean meal for mixed fermentation after propagation culture.
(1) Inoculating Saccharomyces cerevisiae to PDA culture medium (potato 200g, glucose 20g, adding water to volume of 1000mL) for propagation culture at 30 deg.C, rotating speed of 170rpm for 48 hr to obtain Saccharomyces cerevisiae bacterial solution with concentration OD600Up to 1.0.
(2) Inoculating Bacillus subtilis to LB culture medium (tryptone 10g, yeast extract 5g, sodium chloride 10g, adding water to volume of 1000mL, pH 7.0), and culturing at 34 deg.C for 21 hr to obtain Bacillus subtilis solution with OD concentration600Up to 1.0.
(3) Inoculating lactobacillus plantarum into an MRS culture medium (10 g of beef extract, 5g of yeast extract, 10g of peptone, 20g of glucose, 2.0g of dipotassium phosphate, 5.0g of sodium acetate, 0.2g of magnesium sulfate heptahydrate, 0.05g of manganese sulfate tetrahydrate, 1.0g of Tween, 2.0g of triammonium citrate and 15g of agar, adding water to supplement the water to 1000mL of pH6.5), and culturing at 35 ℃ for 20h to obtain lactobacillus plantarum liquid with the OD (OD) concentration600Is 1.2.
(4) According to the volume percentage, 6.0 percent of the saccharomyces cerevisiae fermentation product obtained in the step (1), 1.9 percent of the bacillus subtilis liquid obtained in the step (2) and 1.9 percent of the lactobacillus plantarum liquid obtained in the step (3) are added into the soybean meal, the water content is adjusted to 41 percent, and the soybean meal is mixed and fermented for 72 hours at the temperature of 30 ℃.
(5) Placing the fermentation product in a drying and ventilating place, drying in the sun for 3 days in advance until the water content is 25%, then transferring into a dryer for drying, setting the air inlet temperature at 125 ℃, drying until the water content is 18%, and then crushing, screening and packaging to form the fermented soybean meal product.
Comparative example 2
In this comparative example, a control experiment was set up regarding the mixed fermentation conditions as in example 1.
(1) Inoculating Saccharomyces cerevisiae to PDA for culturingPropagating and culturing in medium (potato 200g, glucose 20g, adding water to volume of 1000mL) at 30 deg.C, rotation speed of 170rpm for 48h to obtain Saccharomyces cerevisiae liquid with concentration OD600Up to 1.0.
Transferring the saccharomyces cerevisiae bacterial liquid into a bean pulp culture medium (94% of bean pulp, 5% of bran and 1% of honey) according to the volume fraction of 6%, and standing and fermenting for 24 hours at 30 ℃ to obtain a saccharomyces cerevisiae fermentation product.
(2) Inoculating the bacillus subtilis to an LB culture medium (tryptone 10g, yeast extract 5g and sodium chloride 10g, adding water to the volume of 1000mL and pH 7.0), and culturing at 34 ℃ for 21h to obtain a bacillus subtilis solution, wherein the OD600 of the solution is up to 1.0.
(3) Inoculating lactobacillus plantarum into an MRS culture medium (10 g of beef extract, 5g of yeast extract, 10g of peptone, 20g of glucose, 2.0g of dipotassium phosphate, 5.0g of sodium acetate, 0.2g of magnesium sulfate heptahydrate, 0.05g of manganese sulfate tetrahydrate, 1.0g of Tween, 2.0g of triammonium citrate and 15g of agar, and adding water to supplement the water to 1000mL of pH6.5), and culturing at 35 ℃ for 20 hours to obtain lactobacillus plantarum bacterial liquid, wherein the concentration OD600 of the bacterial liquid is 1.2.
(4) According to the volume percentage, 6.0 percent of the saccharomyces cerevisiae fermentation product obtained in the step (1), 1.9 percent of the bacillus subtilis liquid obtained in the step (2) and 1.9 percent of the lactobacillus plantarum liquid obtained in the step (3) are added into the soybean meal, the water content is adjusted to 60 percent, and the soybean meal is mixed and fermented for 72 hours at the temperature of 20 ℃.
(5) Placing the fermentation product in a drying and ventilating place, drying in the sun for 3 days in advance until the water content is 25%, then transferring into a dryer for drying, setting the air inlet temperature at 125 ℃, drying until the water content is 18%, and then crushing, screening and packaging to form the fermented soybean meal product.
In the comparative example, the initial temperature of mixed fermentation is set to be 20 ℃, and when the water content is 60%, the temperature rise process of fermentation is not detected, the soybean meal is rotten, and the fermentation fails.
Comparative example 3
In this example, a control experiment was conducted for the amount of each bacterial suspension added during the mixed fermentation as in example 1.
(1) Inoculating Saccharomyces cerevisiae to PDA culture medium (Potato 2)00g and 20g of glucose, adding water to the volume of 1000mL), and performing propagation culture at the culture temperature of 30 ℃, the rotation speed of 170rpm and the culture time of 48h to obtain a saccharomyces cerevisiae liquid with the concentration OD of the liquid600Up to 1.0.
Transferring the saccharomyces cerevisiae bacterial liquid into a bean pulp culture medium (94% of bean pulp, 5% of bran and 1% of honey) according to the volume fraction of 6%, and standing and fermenting for 24 hours at 30 ℃ to obtain a saccharomyces cerevisiae fermentation product.
(2) Inoculating Bacillus subtilis to LB culture medium (tryptone 10g, yeast extract 5g, sodium chloride 10g, adding water to volume of 1000mL, pH 7.0), and culturing at 34 deg.C for 21 hr to obtain Bacillus subtilis solution with OD concentration600Up to 1.0.
(3) Inoculating lactobacillus plantarum into an MRS culture medium (10 g of beef extract, 5g of yeast extract, 10g of peptone, 20g of glucose, 2.0g of dipotassium phosphate, 5.0g of sodium acetate, 0.2g of magnesium sulfate heptahydrate, 0.05g of manganese sulfate tetrahydrate, 1.0g of Tween, 2.0g of triammonium citrate and 15g of agar, adding water to supplement the water to 1000mL of pH6.5), and culturing at 35 ℃ for 20h to obtain lactobacillus plantarum liquid with the OD (OD) concentration600Is 1.2.
(4) According to the volume percentage, 2 percent of the saccharomyces cerevisiae fermentation product obtained in the step (1), 1 percent of the bacillus subtilis liquid obtained in the step (2) and 1 percent of the lactobacillus plantarum liquid obtained in the step (3) are added into the soybean meal, the water content is adjusted to 41 percent, and the soybean meal is mixed and fermented for 72 hours at the temperature of 30 ℃.
(5) Placing the fermentation product in a drying and ventilating place, drying in the sun for 3 days in advance until the water content is 25%, then transferring into a dryer for drying, setting the air inlet temperature at 125 ℃, drying until the water content is 18%, and then crushing, screening and packaging to form the fermented soybean meal product.
In the comparative example, the addition amount of the strains is adjusted to 2% of a saccharomyces cerevisiae fermentation product, 1% of a bacillus subtilis liquid and 1% of a lactobacillus plantarum liquid, and the occurrence of mixed bacteria (mold growth) in the fermentation process is found, so that the safety of soybean meal fermentation is influenced, and the fermentation fails.
Comparative example 4
In this comparative example, a control experiment regarding the species of strain addition as in example 1 was set up.
1) Only lactobacillus plantarum is added in the fermentation process
(1) Inoculating lactobacillus plantarum into an MRS culture medium (10 g of beef extract, 5g of yeast extract, 10g of peptone, 20g of glucose, 2.0g of dipotassium phosphate, 5.0g of sodium acetate, 0.2g of magnesium sulfate heptahydrate, 0.05g of manganese sulfate tetrahydrate, 1.0g of Tween, 2.0g of triammonium citrate and 15g of agar, adding water to supplement the water to 1000mL of pH6.5), and culturing at 35 ℃ for 20h to obtain lactobacillus plantarum liquid with the OD (OD) concentration600Is 1.2.
(2) Adding 2% of the lactobacillus plantarum liquid obtained in the step (1) into the soybean meal according to the volume percentage, adjusting the water content to 45%, and performing mixed fermentation for 72 hours at 30 ℃.
(3) Placing the fermentation product in a drying and ventilating place, air drying for 3 days in advance until the water content is 25%, drying in a drying machine, setting the air inlet temperature at 125 deg.C, drying until the water content is 18%, pulverizing, sieving, and packaging.
2) Only bacillus subtilis is added in the fermentation process
(1) Inoculating Bacillus subtilis to LB culture medium (tryptone 10g, yeast extract 5g, sodium chloride 10g, adding water to volume of 1000mL, pH 7.0), and culturing at 34 deg.C for 21 hr to obtain Bacillus subtilis solution with OD concentration600Up to 1.0.
(2) Adding 2 percent of the bacillus subtilis liquid obtained in the step (1) into the soybean meal according to the volume percentage, adjusting the water content to 45 percent, and performing mixed fermentation for 72 hours at the temperature of 30 ℃.
(3) Placing the fermentation product in a drying and ventilating place, air drying for 3 days in advance until the water content is 25%, drying in a drying machine, setting the air inlet temperature at 125 deg.C, drying until the water content is 18%, pulverizing, sieving, and packaging.
3) Simultaneously adding lactobacillus plantarum and bacillus subtilis in the fermentation process
(1) Inoculating lactobacillus plantarum to MRS culture medium (10 g of beef extract, 5g of yeast extract, 10g of peptone, 20g of glucose, 2.0g of dipotassium phosphate, 5.0g of sodium acetate, 0.2g of magnesium sulfate heptahydrate, 0.05g of manganese sulfate tetrahydrate, 1.0g of Tween, 2.0g of triammonium citrate and 15g of agar, and adding water to supplement to 10g00 mL. pH6.5), culturing at 35 deg.C for 20 hr to obtain Lactobacillus plantarum bacterial liquid with OD600Is 1.2.
(2) Inoculating Bacillus subtilis to LB culture medium (tryptone 10g, yeast extract 5g, sodium chloride 10g, adding water to volume of 1000mL, pH 7.0), and culturing at 34 deg.C for 21 hr to obtain Bacillus subtilis solution with OD concentration600Up to 1.0.
(3) According to the volume percentage, 2 percent of the lactobacillus plantarum liquid obtained in the step (1) and 2 percent of the bacillus subtilis liquid obtained in the step (2) are added into the soybean meal, the water content is adjusted to 45 percent, and the soybean meal is mixed and fermented for 72 hours at the temperature of 30 ℃.
(4) Placing the fermentation product in a drying and ventilating place, air drying for 3 days in advance until the water content is 25%, drying in a drying machine, setting the air inlet temperature at 125 deg.C, drying until the water content is 18%, pulverizing, sieving, and packaging.
The protein content, probiotic content and microbial toxin of the fermented soybean meal obtained in example 1 and comparative example were measured, and the results are shown in table 1.
TABLE 1 detection results of protein, probiotic content and microbial toxin in each group of fermented soybean meal
As can be seen from table 1, the protein content of the fermented soybean meal obtained in example 1 was 55.7%, which was increased by 10.6% as compared to comparative example 1, by 3.6% as compared to comparative example 4-1, by 4.1% as compared to comparative example 4-2, and by 5.2% as compared to comparative example 4-3. Meanwhile, the contents of the saccharomyces cerevisiae and the lactobacillus plantarum in the example 1 are both higher than the 4-group ratio by one order of magnitude, and the content of the bacillus subtilis in the example 1 is also significantly higher than the comparative examples 1, 4-1 and 4-3. The fermented soybean meal prepared by the method has high contents of protein and beneficial bacteria, can be used for replacing the soybean meal added in the conventional feed, and has high nutritive value, high content of beneficial bacteria and obvious economic benefit.
The fermented soybean meal can generate various microbial mycoprotein with rich nutrition and various beneficial fermentation products such as amino acid, organic acid, ester, alcohol, vitamin, hormone, activated trace elements and the like in the process of preparing the microbial fermented feed, can attract livestock to take food, and promotes the digestion and absorption of gastrointestinal tracts of animals, thereby improving the utilization rate of the feed and improving the growth performance of the animals.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A method for preparing fermented soybean meal by pilot inoculation of saccharomyces cerevisiae is characterized by comprising the following steps:
inoculating saccharomyces cerevisiae into a soybean meal culture medium for fermentation; and adding the obtained saccharomyces cerevisiae fermentation product, bacillus subtilis and lactobacillus plantarum into the soybean meal together for mixed fermentation to obtain a fermented soybean meal product.
2. The method of claim 1, wherein the saccharomyces cerevisiae is cultured for expanding propagation to a concentration of 10%8cfu·ml-1Inoculating into soybean meal culture medium, and fermenting.
3. The method according to claim 1, wherein the soybean meal culture medium comprises, in mass percent: 91-97% of soybean meal, 2-8% of bran and 0.5-1.5% of honey.
4. The method of claim 1, wherein the fermentation conditions of the saccharomyces cerevisiae in the soybean meal culture medium are as follows: the inoculation volume ratio is 4-6%, the fermentation temperature is 30-37 ℃, and the fermentation time is 18-24 h.
5. The method of claim 1, wherein the Bacillus subtilis propagation medium has a concentration of 108cfu·ml-1Inoculating into soybean meal for fermentation.
6. The method according to claim 1, wherein the lactobacillus plantarum is cultured in an expanded manner to a bacterial concentration OD600Reaching more than 1.0-1.2, and inoculating into soybean meal for fermentation.
7. The method of claim 1, wherein in the mixed fermentation, the addition amount of a saccharomyces cerevisiae fermentation product is 4-6%, the addition amount of bacillus subtilis is 1.5-2.5%, and the addition amount of lactobacillus plantarum is 1.5-2.5%.
8. The method of claim 1, wherein the mixed fermentation conditions are: the water content is 40-50%, the temperature is 28-32 ℃, and the time is 72-80 h.
9. A fermented soybean meal prepared by the method of any one of claims 1 to 8.
10. Use of the fermented soybean meal prepared by the method of any one of claims 1 to 8 for improving feed quality.
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| CN101692869A (en) * | 2009-10-20 | 2010-04-14 | 大连工业大学 | Method for producing high protein bean pulp based on two-step microbial fermentation |
| CN103283961A (en) * | 2013-05-10 | 2013-09-11 | 浙江工业大学 | Method for preparing health-benefiting fermented soybean meal |
| CN103535511A (en) * | 2013-09-25 | 2014-01-29 | 江南大学 | Method for producing feed with rich peptide and rich prebiotics by fermenting high-temperature soybean meal |
| CN106173193A (en) * | 2015-05-08 | 2016-12-07 | 上海邦成生物工程有限公司 | A kind of method of solid fermentation bean cake |
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|---|---|---|---|---|
| CN101692869A (en) * | 2009-10-20 | 2010-04-14 | 大连工业大学 | Method for producing high protein bean pulp based on two-step microbial fermentation |
| CN103283961A (en) * | 2013-05-10 | 2013-09-11 | 浙江工业大学 | Method for preparing health-benefiting fermented soybean meal |
| CN103535511A (en) * | 2013-09-25 | 2014-01-29 | 江南大学 | Method for producing feed with rich peptide and rich prebiotics by fermenting high-temperature soybean meal |
| CN106173193A (en) * | 2015-05-08 | 2016-12-07 | 上海邦成生物工程有限公司 | A kind of method of solid fermentation bean cake |
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