CN113712118A

CN113712118A - Preparation method of ginger residue yeast culture

Info

Publication number: CN113712118A
Application number: CN202111053220.7A
Authority: CN
Inventors: 金玉红; 刘俊含; 范静筱; 邢文娇
Original assignee: Shandong Agricultural University
Current assignee: Shandong Agricultural University
Priority date: 2021-09-09
Filing date: 2021-09-09
Publication date: 2021-11-30

Abstract

The invention discloses a preparation method of a ginger residue yeast culture. The method comprises the following steps: (1) respectively activating saccharomyces cerevisiae and bacillus subtilis, and then inoculating the activated saccharomyces cerevisiae and bacillus subtilis into a fermentation substrate for semi-solid fermentation; the fermentation substrate is formed by mixing ginger residues, water, wheat germ powder and white sugar; (2) and after semi-solid fermentation is finished, squeezing to separate juice and residues, collecting and drying the solid until the water content of the solid is 9-11%, and crushing after drying to obtain the ginger residue yeast culture. The invention utilizes the microorganisms to degrade macromolecular substances such as starch, protein, dietary fiber and the like in the ginger residue, and finally obtains the ginger residue yeast culture which is rich in nutritional and health-care factors, microbial thalli, protein, amino acid and other nutritional active ingredients. The method has great significance for improving the comprehensive utilization of the ginger, increasing the economic added value of the ginger, stabilizing the price, realizing the echelon utilization of the ginger product and improving the economic income of ginger farmers.

Description

Preparation method of ginger residue yeast culture

Technical Field

The invention relates to the technical field of fermentation, and particularly relates to a preparation method of a ginger residue yeast culture.

Background

Ginger is a food used as both medicine and food. The ginger is widely distributed in China, and is the first country for production, sale and export of the ginger. The ginger contains a large amount of nutrient substances, and each 100g of ginger contains 1.2g of lipid, 2.0g of protein, 7.6g of carbohydrate, 2.7g of cellulose, 24 mu g of carotene, 0.02mg of thiamine, 27mg of calcium, 14mg of iron, 0.5mg of nicotinic acid and the like. The content of the ingredients can vary with the variety of ginger. The chemical components of ginger are complex, more than 100 types of ginger can be found, and the ginger can be divided into gingerol, terpene volatile oil and diphenyl heptane 3, and in addition, the ginger also contains various amino acids, vitamins, copper, iron, manganese, zinc, chromium, nickel, cobalt and other trace elements and various functional components. Modern medical research shows that ginger has wide pharmacological action and has the health-care effects of resisting oxidation, resisting inflammation, inhibiting bacteria, stopping vomiting, resisting tumors, reducing blood sugar, protecting gastric mucosa and the like.

The ginger residue is a byproduct of the squeezed ginger, and is rotten and deteriorated after being processed in time due to high moisture content, and is often treated as waste, so that resource waste is caused. The ginger residue still contains most of the nutritional and functional components in the ginger. At present, most of yeast cultures in the market take grains as main fermentation substrates and do not have the special health-care effects of oxidation resistance, inflammation resistance, bacteriostasis and the like in ginger, so the ginger residue yeast cultures are more ideal feed additives. The invention can improve the added value of the ginger, and can also obtain the ginger residue yeast culture which is rich in nutritional and health-care factors, microbial thalli, protein, amino acid and other nutritional active ingredients and is used for feed additives so as to improve the immunity of livestock.

Disclosure of Invention

Aiming at the prior art, the invention aims to provide a preparation method of a ginger residue yeast culture. The invention utilizes the microorganisms to degrade macromolecular substances such as starch, protein, dietary fiber and the like in the ginger residue, and finally obtains the ginger residue yeast culture which is rich in nutritional and health-care factors, microbial thalli, protein, amino acid and other nutritional active ingredients. The method has great significance for improving the comprehensive utilization of the ginger, increasing the economic added value of the ginger, stabilizing the price, realizing the echelon utilization of the ginger product and improving the economic income of ginger farmers.

In order to achieve the purpose, the invention adopts the following technical scheme:

in a first aspect of the present invention, there is provided a method for preparing a ginger dreg yeast culture, comprising the steps of:

(1) respectively activating saccharomyces cerevisiae and bacillus subtilis, and then inoculating the activated saccharomyces cerevisiae and bacillus subtilis into a fermentation substrate for semi-solid fermentation; the fermentation substrate is formed by mixing ginger residues, water, wheat germ powder and white sugar;

(2) and after semi-solid fermentation is finished, squeezing to separate juice and residues, collecting and drying the solid until the water content of the solid is 9-11 wt%, and crushing after drying to obtain the ginger residue yeast culture.

Preferably, in the step (1), before the ginger residue is mixed with water, the water content is controlled to be 13-15 wt%, the gingerol content is controlled to be 0.2-0.3 wt%, and the alpha-curcumene content is 12-15 mg/100 g;

preferably, the adding amount ratio of the ginger residues to the water is 1kg to 2L; the addition amount of the wheat germ powder is 1 percent of the weight of the ginger residue; the adding amount of the white sugar is 20 percent of the weight of the ginger slag.

Preferably, in the step (1), the activation of the saccharomyces cerevisiae is that the saccharomyces cerevisiae is mixed and activated with warm water at the temperature of 30 ℃;

preferably, the saccharomyces cerevisiae is mixed with warm water at 30 ℃ according to the mass ratio of 1: 5.

Preferably, in the step (1), the Saccharomyces cerevisiae is Lalvin K1(V1116)^TMThe inoculation amount of the yeast is 0.6g per kilogram of the ginger residue.

Preferably, in the step (2), the bacillus subtilis is bacillus subtilis CGMCC 1.14985, and is purchased from China general microbiological culture Collection center; the inoculation amount of the bacillus subtilis is 2 multiplied by 10 calculated according to the weight of the ginger residue⁹cfu/kg。

Lalvin K1(V1116)^TMYeast and Bacillus subtilis CGMCC 1.14985 are commercially available.

Preferably, in the step (3), stirring is carried out once every 6 hours in the fermentation process; when the total sugar content is less than 4g/L and the numerical value is unchanged for two consecutive days, the fermentation is finished.

Preferably, in the step (4), the drying is performed by hot air drying at 60 ℃.

In a second aspect of the present invention, there is provided a ginger lees yeast culture obtained by the above preparation method.

In a third aspect of the invention, there is provided the use of a ginger dreg yeast culture in the preparation of a feed additive.

In a fourth aspect of the invention, a feed additive is provided, which comprises a ginger residue yeast culture as an active ingredient.

The invention has the beneficial effects that:

(1) according to the invention, the ginger slag is used as a matrix, the yeast culture obtained after yeast fermentation can effectively degrade macromolecular substances such as protein and starch in the ginger slag, and the ginger slag yeast culture is rich in nutritional active ingredients such as monoterpene, sesquiterpene, diphenyl heptane compounds, phenols, flavonoids, dietary fibers, amino acids, fats, proteins, peptides, organic acids, oligosaccharides and the like, and keeps functional factors such as anti-inflammation, antioxidation, bacteriostasis and the like in the ginger.

(2) The ginger residue yeast culture is added into the feed to feed laying hens, so that the laying rate can be obviously improved, the feed conversion rate can be obviously reduced, and the color of egg yolks can be obviously darkened; the enzymatic activities of superoxide dismutase, glutathione peroxidase and catalase endogenous enzymes in the serum of the laying hens are obviously enhanced, and the content of malondialdehyde is obviously reduced, so that the physiological abnormality of the laying hens is reduced; in addition, the addition of the ginger residue yeast culture can optimize the abundance of firmicutes and bacteroidetes in the intestinal flora of the laying hens, so that the digestibility of the laying hens on nutrients in the feed is improved, the content of nutrient components in serum, particularly the content of total protein, is improved, and the protein quality of eggs is improved.

(3) The method improves the comprehensive utilization rate of the ginger, improves the economic added value of the ginger, stabilizes the price, and has great significance for realizing the echelon utilization of ginger products and improving the economic income of ginger farmers.

Detailed Description

It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

In order to make the technical solutions of the present application more clearly understood by those skilled in the art, the technical solutions of the present application will be described in detail below with reference to specific embodiments.

The test materials used in the examples of the present invention are all conventional in the art and commercially available.

Examples

(1) Quality control of ginger slag: the water content of the ginger residue is controlled to be 13 wt%, the gingerol content is controlled to be 0.25 wt%, and the alpha-curcumene content is 15mg/100 g.

(2) Preparing a fermentation substrate: sterilizing a stainless steel tank, mixing 10kg of rhizoma Zingiberis recens residue, adding 100g of wheat germ powder (obtained by pulverizing commercial brewing wheat malt), adding 2kg of white sugar, adding 20L of purified water, and mixing.

(3) Inoculating the microorganisms: use Lalvin K1(V1116)^TMYeast (available from Lallemand Company, Toulose France) was inoculated in an amount of 6 g. Adding warm water of 30 deg.C at a weight ratio of 1:5, activating in water bath for 10min, and transferring into fermentation medium. And (4) stirring uniformly. Bacillus subtilis CGMCC 1.14985 is prepared by slant culturing in test tube, adding 10 ml beef extract peptone into the test tube, slant culturing, streaking, culturing at 37 deg.C for 48 hr, adding 10 ml distilled water, dissolving bacteria in distilled water, and detecting bacteria number in distilled water to be 10¹⁰cfu/mL, 2mL of bacterial liquid is added into the fermentation substrate and mixed evenly.

(4) Fermentation: fermenting the fermentation substrate inoculated with the yeast in a sterile environment at 28 ℃, stirring once every 6 hours in the fermentation process, carrying out ultraviolet disinfection on the fermentation chamber for 15min before stirring, and spraying 75% alcohol for disinfection. And when the total sugar content is less than 4g/L and the value is unchanged for two consecutive days, ending the fermentation.

(5) Squeezing: squeezing with pneumatic squeezer to separate juice and residue from fermentation medium. The squeezed residue is the fresh ginger residue yeast culture.

(6) Drying: the fresh ginger slag yeast culture after squeezing is dried by hot air at 60 ℃, the drying time is 72 hours, and the water content of the finished product is 9.70 wt%.

(7) Crushing: and (4) crushing the dried ginger residue yeast culture in batches by using a rhodiola root DE-100 high-speed crusher, and collecting for later use.

Comparative example 1

Bacillus subtilis CGMCC 1.14985 was removed from the inoculated microorganism and the conditions were the same as in the examples.

Comparative example 2

Removing the inoculated microorganisms to remove the Lalvin K1(V1116)^TMYeast, the other conditions were the same as in the examples.

Comparative example 3

The fermentation substrate was removed of "wheat germ" and the other conditions were the same as in the examples.

Test example 1:

the contents of the nutrient components in the fermentation cultures of ginger residue prepared in the examples and comparative examples 1-3 were measured, and the results are shown in table 1.

TABLE 1 content of each nutrient component

Item	Examples	Comparative example 1	Comparative example 2	Comparative example 3
					Water content g/100g	9.50	9.65	9.70	9.80
Protein g/100g	8.0	7.30	7.40	7.40
					Fat g/100g	1.30	1.10	1.20	1.30
Ash content g/100g	9.30	9.00	8.90	8.80
					Dietary fiber g/100g	16.90	14.90	15.40	15.60
Calcium mg/100g	28	23	22	21
					Magnesium mg/100g	130	120	115	120
Iron mg/100g	12	8	7	8
					Zinc mg/100g	2.1	1.4	1.5	1.0
Phosphorus mg/100g	23	19	15	18
					Carotene microgram/100 g	20	16	15	16

As can be seen from Table 1, the ginger slag yeast cultures prepared in the examples have higher nutrient content compared with comparative examples 1 to 3, wherein the contents of main nutrients such as protein, fat and dietary fiber and trace elements such as calcium, iron, zinc and phosphorus are higher than those of comparative examples 1 to 3.

Test example 2:

112 healthy helan brown laying hens aged 40 weeks were selected and randomly divided into 7 groups of 4 replicates each with 4 chickens per replicate. Feeding in an environment control room at 20 + -2 deg.C. The entire experiment used a 16 hour artificial illumination time (16 lights: 8 dark). By adopting a cage culture mode, each cage is 400 mm long, 450 mm deep, 450 mm high in front, 380 mm high in back and 7 degrees of inclination of the bottom of the cage, and is provided with a nipple drinking trough and a trough-shaped feeder. 4 laying hens are fed in each cage, and the laying hens eat the feed freely and drink the water freely. Feeding 1 time every day, collecting eggs 1 time, cleaning the henhouse 1 time, spraying and disinfecting the henhouse 1 time every week, and cleaning manure 1 time.

The basic feed is prepared according to NRC (1994) standard, and the basic feed comprises the following components: corn (600g/kg), soybean meal (210g/kg), soybean oil (15g/kg), CaHPO4(10g/kg), limestone (80g/kg), fish meal (20.6g/kg), wheat bran (50g/kg), NaCl (3.2g/kg), DL-Methionine (1.2g/kg) and premix (10 g/kg). The basic feed comprises the following nutritional ingredients: crude protein (161.0g/kg), crude fat (25.0g/kg), crude fiber (40.0g/kg), calcium (33.50g/kg), phosphorus (7.0g/kg), lysine (9.8g/kg), methionine + cysteine (8.0g/kg), ME (2850 kal/kg). Treating 1 to obtain blank group, and feeding basic feed; treatment 2 was a control group, to which 1 wt% ginger powder (purchased from north Hebei Koron Biotech Co., Ltd.) was added to a basal diet; treatment 3-6, namely adding 1 wt% of the ginger residue yeast cultures (marked as an example group, a comparative example 1 group, a comparative example 2 group and a comparative example 3 group) prepared in the examples and comparative examples 1-3 into the basic feed respectively; treatment 7 was to add 0.5 wt% of the ginger lees yeast culture prepared in comparative example 1 and 0.5 wt% of the ginger lees yeast culture prepared in comparative example 2 to the basal diet (i.e., comparative example 4 group).

After the test is finished, the production performance, serum biochemical indexes (measured by a BECKMAN COULTER AU5800 full-automatic biochemical analyzer), egg quality (the hardness of an eggshell, the color of a yolk and the height of protein are measured by a NABEL DET-6000 egg quality measuring instrument) of the laying hens, and the intestinal flora of the laying hens are measured by using an Illumina MiSeq platform according to a sequencing scheme of Personalbio GmbH (China, Shanghai), and the obtained results are shown in tables 2-3.

TABLE 2 Productivity

TABLE 3 Biochemical index

As can be seen from tables 2 and 3, the ginger residue yeast culture prepared in the example is added into the feed to feed the laying hens with obvious effect, the laying rate is obviously improved, and the feed conversion rate is obviously reduced. The yolk color deepened significantly, and the Roche color fan color contrast value of the yolk color of the example group was as high as 8.97. The enzymatic activities of endogenous enzymes such as superoxide dismutase, glutathione peroxidase and catalase in the serum of the laying hens are obviously enhanced, the content of malondialdehyde is obviously reduced, and the physiological abnormality of the laying hens can be reduced. In addition, the addition of the ginger slag yeast culture prepared in the example has an influence on the abundance of firmicutes and bacteroidetes in intestinal flora, and the change of the abundance of the intestinal flora can improve the digestibility of the laying hens on nutrients in feed, so that the laying hens are promoted to lay eggs, the content of nutrients in serum, particularly the content of total protein, in the serum influences the protein quality of the eggs.

The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. The preparation method of the ginger residue yeast culture is characterized by comprising the following steps of:

(2) and after semi-solid fermentation is finished, squeezing to separate juice and residues, collecting and drying the solid until the water content of the solid is 9-11%, and crushing after drying to obtain the ginger residue yeast culture.

2. The preparation method according to claim 1, wherein in the step (1), before the ginger residue is mixed with water, the water content is controlled to be 13-15%, the gingerol content is controlled to be 0.2-0.3%, and the alpha-curcumene content is 12-15 mg/100 g;

3. The preparation method according to claim 1, wherein in the step (1), the activation of the saccharomyces cerevisiae is activated by mixing the saccharomyces cerevisiae with warm water at 30 ℃;

4. The method according to claim 3, wherein in the step (1), the Saccharomyces cerevisiae is Lalvin K1-V-1116, and the inoculation amount is 0.6g/kg of ginger residue.

5. The method according to claim 1, wherein in the step (1), the Bacillus subtilis is Bacillus subtilis CGMCC 1.14985; the bacillus subtilis is subjected to amplification culture by beef extract peptone;

preferably, the inoculation amount of the bacillus subtilis is 2 multiplied by 10 according to the weight of the ginger residues⁹cfu/kg。

6. The method according to claim 1, wherein in the step (3), the temperature of the fermentation is 28 ℃; stirring once every 6 hours in the fermentation process; and when the total sugar content is less than 4g/L and the total sugar content is unchanged for two consecutive days, ending the fermentation.

7. The method according to claim 1, wherein in the step (4), the drying is performed by hot air drying at 60 ℃.

8. The ginger lees yeast culture prepared by the preparation method of any one of claims 1 to 7.

9. Use of the ginger slag yeast culture of claim 8 for the preparation of a feed additive.

10. A feed additive characterized by comprising the ginger lees yeast culture according to claim 8 as an active ingredient.