CN113841785A - Preparation method and application of probiotic fermented cottonseed meal - Google Patents
Preparation method and application of probiotic fermented cottonseed meal Download PDFInfo
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- CN113841785A CN113841785A CN202110946945.2A CN202110946945A CN113841785A CN 113841785 A CN113841785 A CN 113841785A CN 202110946945 A CN202110946945 A CN 202110946945A CN 113841785 A CN113841785 A CN 113841785A
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- cottonseed meal
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- probiotic
- extract
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a preparation method and application of probiotic fermented cottonseed meal, and relates to the field of fermentation. The invention has the beneficial effects that: the method has the advantages that the gossypol is converted into other substances by adopting probiotic fermentation, so that the aim of detoxification is fulfilled, the content of free gossypol in the gossypol is reduced, the nutritional value of cottonseed meal can be improved, vitamins, small molecular peptides, fructo-oligosaccharides, amino acids, organic acids and the like can be generated, the palatability and the ingestion are improved, the intestinal flora is obviously improved, and the animal production performance is improved; meanwhile, the method has important significance for relieving the shortage of protein feed resources, reducing the breeding cost and producing green and healthy meat products.
Description
Technical Field
The invention relates to the field of fermentation, and particularly relates to a preparation method and application of probiotic fermented cottonseed meal.
Background
In the text of the research on the detoxification conditions of the lactarius deliciosus solid state fermentation cottonseed meal, the cottonseed cake meal is mentioned to be a byproduct of cottonseed after oil removal by pressing or leaching. The annual output of the cottonseed meal in China is about 600 ten thousand tons, the cottonseed meal is a plant protein source which is commonly used in China except bean meal and replaces fish meal, the protein content can reach more than 40 percent, and the cottonseed meal is rich in various amino acids, vitamin B, vitamin E and the like, but the utilization rate of the cottonseed meal is greatly limited because the cottonseed meal contains a large amount of anti-nutritional factors such as gossypol, phytic acid and the like. After the cottonseed meal is fermented by microorganisms, anti-nutrient substances such as free gossypol, phytic acid and the like are decomposed, the toxicity is eliminated or reduced, the nutritive value can be improved, the micro-ecological balance of gastrointestinal tracts of organisms is adjusted, the activity of digestive enzyme is improved, the palatability is improved, and the feed conversion rate and the feed reward are improved. Therefore, if an economic and effective cottonseed meal dephenolization production process can be developed or an enzyme preparation for degrading gossypol is developed, the gossypol can be generally applied to feeds, and the method plays an important role in solving the problem of serious shortage of protein resources in China.
For example, patent publication No. CN102138632B discloses a method for removing free gossypol from cottonseed meal by using microbial fermentation method, which comprises: a. preparing a cottonseed meal raw material; b. adding feed water into the raw materials, wherein the weight ratio of the cottonseed meal raw materials to the feed water is 1: 0.3-0.8; c. inoculating microbial strains according to a certain proportion, wherein the inoculated strains comprise 0.1 to 10 parts of bacillus licheniformis, 0.1 to 10 parts of lactobacillus casei and 0.1 to 10 parts of saccharomyces cerevisiae according to the weight or volume of a culture medium containing the strains and the weight percentage of the cottonseed meal raw material; d. controlling the temperature for fermentation, wherein the fermentation temperature is 30-50 ℃; e. and d, after the step d is finished, drying, crushing, inspecting and packaging the fermented cottonseed meal. The method has the effect of improving the protein quality of the cottonseed meal, but the method has the problems of low free gossypol removal rate, low feed reward and the like.
The invention patent of publication No. CN101843297A discloses a biological fermentation method for improving protein content of cottonseed meal and detoxication, which takes the byproduct of cottonseed oil extraction, namely cottonseed meal, as a raw material, adopts a microbial fermentation technology to treat the cottonseed meal, adopts a cottonseed meal mixed bacteria fermentation process, combines strains, breaks plant cell walls, and removes free gossypol and anti-nutritional factors contained in the cottonseed meal: the cyclopropene fatty acid, phytic acid, tannin, non-starch polysaccharide and non-glycan are modified, transferred, recombined, purified and detoxified, the large molecular weight protein which is not easy to be absorbed by animals in cottonseed meal is degraded into active small peptide by a biological enzymolysis method, and probiotics, digestive enzyme, lactic acid and various bioactive factors in the product are reserved, and the process flow is as follows: crushing and feeding → lifting and mixing → feeding into a bin → crushing and processing → subdividing and stirring → fermenting and feeding → feeding into a bin → mixing small materials → conveying and mixing cage → humidifying and stirring → product fermentation → air flow drying → cyclone separation → fine powder discharging → material drying → quality testing → product packaging. The method has the effects of increasing the content of crude protein and improving the palatability, but the method has complicated process steps and also has the problems of low free gossypol removal rate, low feed reward and the like.
In view of the above, the present inventors have made extensive studies and as a result, the present invention has been made.
Disclosure of Invention
Aiming at the problems in the prior art, the invention discloses a preparation method of probiotic fermented cottonseed meal, which is characterized in that probiotic is adopted to ferment a cottonseed meal composition, and the raw materials of the cottonseed meal composition comprise the following components in percentage by weight: 70-80 parts of cottonseed meal, 5-10 parts of wheat bran, 10-15 parts of plant extract, 5-7 parts of molasses, 0.5-0.8 part of sodium diacetate and 0.1-0.2 part of potassium sorbate.
The method has the advantages that the gossypol is converted into other substances by adopting probiotic fermentation, the aim of detoxification is achieved, the content of free gossypol in the gossypol is reduced, the nutritional value of cottonseed meal can be improved, vitamins, small molecular peptides, fructo-oligosaccharides, amino acids, organic acids and the like can be generated, and the palatability and the ingestion are improved.
Preferably, the probiotics comprise 15-20 parts of candida tropicalis, 8-11 parts of bacillus subtilis, 5-8 parts of lactobacillus casei, 5-8 parts of clostridium butyricum and 3-5 parts of pediococcus pentosaceus by weight.
In the process of fermenting the cottonseed meal, the growth and the propagation of microorganisms can secrete various enzymes, wherein the cellulase and the lipase can decompose cellulose, hemicellulose and lignin and convert the cellulose, the hemicellulose and the lignin into oligosaccharide, so that the crude fiber content of the cottonseed meal is reduced, the content of free gossypol and crude ash is obviously reduced, and the aim of detoxification is fulfilled. The candida tropicalis has the advantages of strong stress resistance, capability of utilizing xylose and the like, can degrade feed fiber, glycolyze polysaccharide into oligosaccharide, promote the proliferation of probiotics, improve animal intestinal flora, produce high-quality feed protein and improve feed palatability; bacillus subtilis can produce protease, lipase, starch ether, etc., and can hydrolyze peptide chain of protein to form low molecular absorption polypeptide; the pediococcus pentosaceus has the characteristics of corrosion resistance, strong oxidation resistance, acid and bile salt resistance and the like, and can generate pediocin so as to inhibit the activity of harmful bacteria; the fermentation product of clostridium butyricum mainly comprises butyric acid and lactic acid, and byproducts also comprise acetic acid, butanol, amylase, lipase, vitamins and the like, and can be used for treating intestinal flora disorder and the like; organic acid generated by lactobacillus casei in the fermentation process ferments various saccharides, so that the palatability of the feed can be improved, the pH of animal intestinal tracts can be reduced, and the digestibility of the feed can be improved. Meanwhile, lactobacillus casei is one of probiotic flora of intestinal tracts in animals, has the functions of maintaining the balance of the intestinal flora, improving the immunity and the like, and plays an important role in promoting the health of the intestinal tracts and hosts.
Preferably, the plant extract comprises 6-8 parts of elecampane inula root extract, 2-3 parts of echinacea purpurea extract and 2-3 parts of myrobalan extract by weight.
The plant extract contains a large amount of carotenoid, natural polysaccharide, polyphenol, cinnamaldehyde, plant essential oil, oregano oil, soybean isoflavone and the like, and is a trace nutrient component which is very important for the life function and the nutritional metabolism of animals. Wherein the elecampane inula root extract has the following properties: pungent, bitter and warm; it enters lung and spleen meridians. The functional indications are as follows: invigorating spleen and stomach, relieving pain and preventing miscarriage, and can be used for treating emesis, dysentery, chest and hypochondrium contusion, and threatened abortion. The Echinacea purpurea extract is rich in polyphenol, caffeic acid derivatives, polysaccharide and other substances, and has immunostimulating, tissue regeneration and anti-infectious, antibacterial, blood sugar lowering, blood fat reducing and liver protecting effects. Nature and taste of the myrobalan extract: flat, bitter, sour, astringent; it enters lung and large intestine meridians. The functional indications are as follows: astringe intestines to astringe lung, lower fire and relieve sore throat, and can be used for chronic diarrhea and dysentery, hematochezia and rectocele, lung deficiency and cough and asthma. The elecampane inula root extract, the echinacea purpurea extract and the myrobalan extract are mixed and added into the fermented cottonseed meal, so that the biological activities of resisting bacteria, resisting viruses, resisting inflammation, protecting cardiovascular and the like can be realized, and the plant extract is considered to be a safe, efficient, stable and controllable feed additive different from antibiotics and growth promoters.
The preparation method of the probiotic fermented cottonseed meal comprises the following steps:
step one, drying and crushing cottonseed meal and wheat bran, uniformly mixing the cottonseed meal and the wheat bran with plant extract, molasses, sodium diacetate and potassium sorbate in proportion, and adding water accounting for 30-40% of the total weight of the cottonseed meal composition;
inoculating probiotics into a liquid seed culture medium, and performing shaking culture for 18-24 h;
and step three, inoculating the probiotics obtained by the shaking culture in the step two into the mixture obtained in the step one according to the inoculation amount of 3-5%, sealing, placing in a constant-temperature incubator for culture for 5-6d, and drying in an oven at 45-55 ℃ after the fermentation is finished.
Sodium diacetate and potassium sorbate are added into the raw materials of the fermented cottonseed meal, so that the generation of mould can be effectively inhibited, the fermented cottonseed meal has the functions of high-efficiency mould prevention, corrosion prevention and the like, the storage time of the fermented cottonseed meal can be effectively prolonged, and the utilization rate of nitrogen and energy of the fermented cottonseed meal is improved. Molasses is a byproduct of sugar industry, contains a large amount of fermentable sugar, is rich in carbohydrate, and can be used as a substrate or a base material of fermentation products such as yeast, organic acid and the like; the molasses is added in the process of fermenting the cottonseed meal, so that fermentation substrates of lactic acid bacteria can be increased, and the fermentation process of the cottonseed meal can be accelerated.
Preferably, the drying temperature in the first step is 50-60 ℃.
Preferably, the pulverization in the step one is carried out by coarse pulverization by a common pulverizer and then pulverization by an ultrafine pulverizer so that the particle size is kept in the range of 10-60 μm.
Preferably, the liquid seed culture medium comprises 10-13 parts by weight of brown sugar, 0.5-0.8 part by weight of beef extract, 0.8-1.2 parts by weight of peptone, 0.5-0.8 part by weight of NaCl and 5-7 parts by weight of glucose, the pH value of the liquid seed culture medium is 7.0-7.2, and the liquid seed culture medium is obtained by sterilizing the liquid seed culture medium at the temperature of 121 ℃ for 25 min.
Preferably, the temperature is 37-40 ℃ and the rotation speed is 150-180r/min during the shaking culture in the second step.
Preferably, the inoculation amount of the probiotics in the third step is 3-5%.
Preferably, in the third step, the probiotics obtained by the shaking culture in the second step is inoculated into the mixture obtained in the first step, after the probiotics are uniformly mixed, 8 layers of gauze are adopted for sealing, the mixture is placed in a constant temperature incubator at 28-32 ℃ for culture for 5-6d, and the mixture is shaken for 1-2 times every 24h from the beginning of the culture in the culture process, so that the mixture is fully contacted with oxygen.
The probiotic fermented cottonseed meal prepared by the method is applied to piglet feed.
The fermented cottonseed meal has low production cost, does not need expensive equipment, has no chemical residue and is safe to apply; the fermented cottonseed meal has the advantages that free gossypol is reduced, nutritional ingredients such as protein and crude fat are improved, the balance of animal intestinal flora is facilitated, the digestion and absorption of animals are facilitated, the feed utilization rate is improved, and the method has important practical significance for relieving the shortage of protein feed resources, reducing the breeding cost and producing green and healthy meat products.
Has the advantages that:
the technical scheme of the invention has the following beneficial effects:
(1) the method has the advantages that the method converts gossypol into other substances by adopting probiotic fermentation, achieves the aim of detoxification, reduces the content of free gossypol in the gossypol, can improve the nutritional value of cottonseed meal, can also produce vitamins, small molecular peptides, fructo-oligosaccharides, amino acids, organic acids and the like, increases palatability and ingestion, obviously improves intestinal flora, improves animal production performance, and has important significance for relieving the shortage of protein feed resources, reducing breeding cost and producing green and healthy meat products.
(2) In the process of fermenting the cottonseed meal, the growth and the propagation of microorganisms can secrete various enzymes, the decomposition performance of cellulase and lipase is fully utilized, and the content of free gossypol and crude ash is obviously reduced; candida tropicalis, bacillus subtilis and pediococcus pentosaceus can be used for synergistically promoting the proliferation of probiotics and inhibiting the activity of harmful bacteria, and fermentation products of clostridium butyricum and lactobacillus casei can improve the palatability of feed, maintain the balance of intestinal flora, improve the immunity and the like, and play an important role in promoting the health of intestinal tracts and hosts.
(3) The plant extract contains a large amount of carotenoid, natural polysaccharide, polyphenol, cinnamaldehyde, plant essential oil, oregano oil, soybean isoflavone and the like, and is a trace nutrient component which has important antibacterial and antiviral activities and nutrient metabolism of animals.
(4) Sodium diacetate and potassium sorbate are added into the raw materials of the fermented cottonseed meal, so that the production of mould can be effectively inhibited, the fermented cottonseed meal has the functions of high-efficiency mould prevention, corrosion prevention and the like, the storage time of the fermented cottonseed meal is effectively prolonged, and the utilization rate of nitrogen and energy of the fermented cottonseed meal is improved.
(5) Molasses is a byproduct of sugar industry, contains a large amount of fermentable sugar, is rich in carbohydrate, and can be used as a substrate or a base material of fermentation products such as yeast, organic acid and the like; the molasses is added in the cottonseed meal fermentation process, so that the fermentation substrate of lactic acid bacteria can be increased, and the fermentation process of the cottonseed meal is accelerated.
(6) The fermented cottonseed meal has low production cost, does not need expensive equipment, has no chemical residue and is safe to apply; the fermented cottonseed meal has the advantages that free gossypol is reduced, nutritional ingredients such as protein and crude fat are improved, the balance of animal intestinal flora is facilitated, the digestion and absorption of animals are facilitated, the feed utilization rate is improved, and the method has important practical significance for relieving the shortage of protein feed resources, reducing the breeding cost and producing green and healthy meat products.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the embodiments of the present invention will be described in detail and completely with reference to the examples of the present invention, and it is apparent that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
The embodiment discloses a preparation method of probiotic fermented cottonseed meal, which is characterized in that probiotic is adopted to ferment a cottonseed meal composition, and the raw materials of the cottonseed meal composition comprise the following components in percentage by weight: 70-80 parts of cottonseed meal, 5-10 parts of wheat bran, 10-15 parts of plant extract, 5-7 parts of molasses, 0.5-0.8 part of sodium diacetate and 0.1-0.2 part of potassium sorbate.
The method has the advantages that the gossypol is converted into other substances by adopting probiotic fermentation, the aim of detoxification is achieved, the content of free gossypol in the gossypol is reduced, the nutritional value of cottonseed meal can be improved, vitamins, small molecular peptides, fructo-oligosaccharides, amino acids, organic acids and the like can be generated, and the palatability and the ingestion are improved.
As a preferred embodiment, the probiotics comprise 15-20 parts of candida tropicalis, 8-11 parts of bacillus subtilis, 5-8 parts of lactobacillus casei, 5-8 parts of clostridium butyricum and 3-5 parts of pediococcus pentosaceus by weight.
In the process of fermenting the cottonseed meal, the growth and the propagation of microorganisms can secrete various enzymes, wherein the cellulase and the lipase can decompose cellulose, hemicellulose and lignin and convert the cellulose, the hemicellulose and the lignin into oligosaccharide, so that the crude fiber content of the cottonseed meal is reduced, the content of free gossypol and crude ash is obviously reduced, and the aim of detoxification is fulfilled. The candida tropicalis has the advantages of strong stress resistance, capability of utilizing xylose and the like, can degrade feed fiber, glycolyze polysaccharide into oligosaccharide, promote the proliferation of probiotics, improve animal intestinal flora, produce high-quality feed protein and improve feed palatability; bacillus subtilis can produce protease, lipase, starch ether, etc., and can hydrolyze peptide chain of protein to form low molecular absorption polypeptide; the pediococcus pentosaceus has the characteristics of corrosion resistance, strong oxidation resistance, acid and bile salt resistance and the like, and can generate pediocin so as to inhibit the activity of harmful bacteria; the fermentation product of clostridium butyricum mainly comprises butyric acid and lactic acid, and byproducts also comprise acetic acid, butanol, amylase, lipase, vitamins and the like, and can be used for treating intestinal flora disorder and the like; organic acid generated by lactobacillus casei in the fermentation process ferments various saccharides, so that the palatability of the feed can be improved, the pH of animal intestinal tracts can be reduced, and the digestibility of the feed can be improved. Meanwhile, lactobacillus casei is one of probiotic flora of intestinal tracts in animals, has the functions of maintaining the balance of the intestinal flora, improving the immunity and the like, and plays an important role in promoting the health of the intestinal tracts and hosts.
As a preferred embodiment, the plant extract comprises 6-8 parts of elecampane inula root extract, 2-3 parts of echinacea purpurea extract and 2-3 parts of myrobalan extract by weight.
The plant extract contains a large amount of carotenoid, natural polysaccharide, polyphenol, cinnamaldehyde, plant essential oil, oregano oil, soybean isoflavone and the like, and is a trace nutrient component which is very important for the life function and the nutritional metabolism of animals. Wherein the elecampane inula root extract has the following properties: pungent, bitter and warm; it enters lung and spleen meridians. The functional indications are as follows: invigorating spleen and stomach, relieving pain and preventing miscarriage, and can be used for treating emesis, dysentery, chest and hypochondrium contusion, and threatened abortion. The Echinacea purpurea extract is rich in polyphenol, caffeic acid derivatives, polysaccharide and other substances, and has immunostimulating, tissue regeneration and anti-infectious, antibacterial, blood sugar lowering, blood fat reducing and liver protecting effects. Nature and taste of the myrobalan extract: flat, bitter, sour, astringent; it enters lung and large intestine meridians. The functional indications are as follows: astringe intestines to astringe lung, lower fire and relieve sore throat, and can be used for chronic diarrhea and dysentery, hematochezia and rectocele, lung deficiency and cough and asthma. The elecampane inula root extract, the echinacea purpurea extract and the myrobalan extract are mixed and added into the fermented cottonseed meal, so that the biological activities of resisting bacteria, resisting viruses, resisting inflammation, protecting cardiovascular and the like can be realized, and the plant extract is considered to be a safe, efficient, stable and controllable feed additive different from antibiotics and growth promoters.
The preparation method of the probiotic fermented cottonseed meal comprises the following steps:
step one, drying the cottonseed meal and the wheat bran at 50-60 ℃, firstly, coarsely crushing by using a common crusher, then crushing by using an ultrafine crusher to ensure that the particle size range is kept at 10-60 mu m, uniformly mixing the cottonseed meal and the wheat bran with the plant extract, the molasses, the sodium diacetate and the potassium sorbate in proportion, and adding water accounting for 30-40% of the total weight of the cottonseed meal composition;
inoculating probiotics into a liquid seed culture medium which comprises 10-13 parts by weight of brown sugar, 0.5-0.8 part by weight of beef extract, 0.8-1.2 parts by weight of peptone, 0.5-0.8 part by weight of NaCl and 5-7 parts by weight of glucose, has a pH value of 7.0-7.2, is sterilized for 25min at the temperature of 121 ℃, and is subjected to shaking culture for 18-24h at the temperature of 37-40 ℃ under the condition of 180r/min for 150-;
and step three, inoculating 3-5% of the probiotics obtained by the shaking culture in the step two into the mixture obtained in the step one, uniformly mixing, sealing by adopting 8 layers of gauze, placing in a constant-temperature incubator at 28-32 ℃ for culture for 5-6d, shaking for 1-2 times every 24h from the beginning of culture in the culture process, fully contacting with oxygen, and drying in an oven at 45-55 ℃ after the fermentation is finished.
Sodium diacetate and potassium sorbate are added into the raw materials of the fermented cottonseed meal, so that the generation of mould can be effectively inhibited, the fermented cottonseed meal has the functions of high-efficiency mould prevention, corrosion prevention and the like, the storage time of the fermented cottonseed meal can be effectively prolonged, and the utilization rate of nitrogen and energy of the fermented cottonseed meal is improved. Molasses is a byproduct of sugar industry, contains a large amount of fermentable sugar, is rich in carbohydrate, and can be used as a substrate or a base material of fermentation products such as yeast, organic acid and the like; the molasses is added in the process of fermenting the cottonseed meal, so that fermentation substrates of lactic acid bacteria can be increased, and the fermentation process of the cottonseed meal can be accelerated.
The probiotic fermented cottonseed meal prepared by the method is applied to piglet feed.
The fermented cottonseed meal of the embodiment has low production cost, does not need expensive equipment, has no chemical residue and is safe to apply; the fermented cottonseed meal has the advantages that free gossypol is reduced, nutritional ingredients such as protein and crude fat are improved, the balance of animal intestinal flora is facilitated, the digestion and absorption of animals are facilitated, the feed utilization rate is improved, and the method has important practical significance for relieving the shortage of protein feed resources, reducing the breeding cost and producing green and healthy meat products.
The beneficial effects of the fermented cottonseed meal obtained by the technical scheme of the embodiment are further described by the following groups of examples and comparative examples.
The first embodiment is as follows:
the embodiment is a preparation method of fermented cottonseed meal, which comprises the following steps:
step one, drying 74 parts of cottonseed meal and 6 parts of wheat bran at 50 ℃, firstly coarsely crushing by using a common crusher, then crushing by using an ultrafine crusher to keep the particle size range within 10-60 mu m, uniformly mixing with 12 parts of plant extract, 7 parts of molasses, 0.5 part of sodium diacetate and 0.1 part of potassium sorbate in proportion, and adding water accounting for 32 percent of the total weight of the cottonseed meal composition;
inoculating probiotics to a liquid seed culture medium which comprises 10 parts by weight of brown sugar, 0.8 part by weight of beef extract, 1.2 parts by weight of peptone, 0.5 part by weight of NaCl and 5 parts by weight of glucose, has a pH value of 7.0, and is sterilized at 121 ℃ for 25min, and performing shaking culture at 37 ℃ for 18h at 150 r/min;
and step three, inoculating the probiotics obtained by the shaking culture in the step two into the mixture obtained in the step one according to the inoculation amount of 3.5%, sealing the mixture by adopting 8 layers of gauze after uniformly mixing, placing the mixture in a constant-temperature incubator at 28 ℃ for culture for 5d, shaking the mixture for 1-2 times every 24h from the beginning of culture in the culture process to ensure that the mixture is fully contacted with oxygen, and drying the mixture in an oven at 45 ℃ after the fermentation is finished.
Wherein, the plant extracts in the first step comprise 6 parts of elecampane extract, 3 parts of echinacea extract and 3 parts of myrobalan extract by weight; and in the second step, the probiotics comprise 15 parts of candida tropicalis, 10 parts of bacillus subtilis, 6 parts of lactobacillus casei, 6 parts of clostridium butyricum and 3 parts of pediococcus pentosaceus.
Example two:
the embodiment is a preparation method of fermented cottonseed meal, which comprises the following steps:
step one, drying 74 parts of cottonseed meal and 6 parts of wheat bran at 55 ℃, firstly coarsely crushing by using a common crusher, then crushing by using an ultrafine crusher to keep the particle size range within 10-60 mu m, uniformly mixing with 13.3 parts of plant extract, 6 parts of molasses, 0.5 part of sodium diacetate and 0.2 part of potassium sorbate in proportion, and adding water accounting for 35 percent of the total weight of the cottonseed meal composition;
inoculating probiotics to a liquid seed culture medium which comprises 12 parts by weight of brown sugar, 0.6 part by weight of beef extract, 1 part by weight of peptone, 0.8 part by weight of NaCl and 5 parts by weight of glucose, has a pH value of 7.0, is sterilized at the temperature of 121 ℃ for 25min, and is subjected to shaking culture at the temperature of 38 ℃ for 18h at the speed of 160 r/min;
and step three, inoculating the probiotics obtained by the shaking culture in the step two into the mixture obtained in the step one according to the inoculation amount of 4%, sealing by adopting 8 layers of gauze after uniformly mixing, placing in a constant-temperature incubator at 28 ℃ for culture for 5d, shaking for 1-2 times every 24h from the beginning of culture in the culture process, enabling the probiotics to be fully contacted with oxygen, and drying in an oven at 50 ℃ after the fermentation is finished.
Wherein, the plant extract in the first step comprises 8 parts of elecampane extract, 2 parts of echinacea extract and 2 parts of myrobalan extract by weight; and in the second step, the probiotics comprise 17 parts of candida tropicalis, 8 parts of bacillus subtilis, 5 parts of lactobacillus casei, 5 parts of clostridium butyricum and 3 parts of pediococcus pentosaceus.
Example three:
the embodiment is a preparation method of fermented cottonseed meal, which comprises the following steps:
step one, drying 75 parts of cottonseed meal and 7.3 parts of wheat bran at 55 ℃, firstly coarsely crushing by using a common crusher, then crushing by using an ultrafine crusher to keep the particle size range within 10-60 mu m, uniformly mixing with 10 parts of plant extract, 7 parts of molasses, 0.6 part of sodium diacetate and 0.1 part of potassium sorbate in proportion, and adding water accounting for 38 percent of the total weight of the cottonseed meal composition;
inoculating probiotics to a liquid seed culture medium which comprises 12 parts by weight of brown sugar, 0.8 part by weight of beef extract, 1 part by weight of peptone, 0.6 part by weight of NaCl and 7 parts by weight of glucose, has a pH value of 7.2, is sterilized at the temperature of 121 ℃ for 25min, and is subjected to shaking culture at the temperature of 37 ℃ for 20h at the speed of 160 r/min;
and step three, inoculating the probiotics obtained by the shaking culture in the step two into the mixture obtained in the step one according to the inoculation amount of 4.5%, uniformly mixing, sealing by adopting 8 layers of gauze, placing in a 30 ℃ constant temperature incubator for culture for 6d, shaking for 1-2 times every 24h from the beginning of culture in the culture process, fully contacting with oxygen, and drying in an oven at 55 ℃ after the fermentation is finished.
Wherein, the plant extracts in the first step comprise 7 parts of elecampane extract, 2 parts of echinacea extract and 3 parts of myrobalan extract by weight; and in the second step, the probiotics comprise 20 parts of candida tropicalis, 10 parts of bacillus subtilis, 5 parts of lactobacillus casei, 5 parts of clostridium butyricum and 3 parts of pediococcus pentosaceus.
Example four:
the embodiment is a preparation method of fermented cottonseed meal, which comprises the following steps:
step one, drying 79 parts of cottonseed meal and 5 parts of wheat bran at 60 ℃, firstly coarsely crushing by using a common crusher, then crushing by using an ultrafine crusher to keep the particle size range within 10-60 mu m, uniformly mixing with 10 parts of plant extract, 5 parts of molasses, 0.8 part of sodium diacetate and 0.2 part of potassium sorbate in proportion, and adding water accounting for 38 percent of the total weight of the cottonseed meal composition;
inoculating probiotics to a liquid seed culture medium which comprises 13 parts by weight of brown sugar, 0.7 part by weight of beef extract, 0.9 part by weight of peptone, 0.6 part by weight of NaCl and 5.5 parts by weight of glucose, has a pH value of 7.1, and is sterilized at the temperature of 121 ℃ for 25min, and performing shaking culture at the temperature of 40 ℃ and the speed of 170r/min for 20 h;
and step three, inoculating the probiotics obtained by the shake culture in the step two into the mixture obtained in the step one according to the inoculation amount of 5%, sealing by adopting 8 layers of gauze after uniformly mixing, placing in a constant-temperature incubator at 31 ℃ for culture for 5d, shaking for 1-2 times every 24h from the beginning of culture in the culture process, enabling the probiotics to be fully contacted with oxygen, and drying in an oven at 48 ℃ after the fermentation is finished.
Wherein, the plant extracts in the first step comprise 7 parts of elecampane extract, 2.5 parts of echinacea extract and 2.5 parts of myrobalan extract by weight; the probiotics in the second step comprise 15 parts of candida tropicalis, 8 parts of bacillus subtilis, 8 parts of lactobacillus casei, 8 parts of clostridium butyricum and 4 parts of clostridium butyricum
Pediococcus pentosaceus.
Example five:
the embodiment is a preparation method of fermented cottonseed meal, which comprises the following steps:
step one, drying 70 parts of cottonseed meal and 10 parts of wheat bran at 55 ℃, firstly coarsely crushing by using a common crusher, then crushing by using an ultrafine crusher to keep the particle size range within 10-60 mu m, uniformly mixing with 13 parts of plant extract, 6 parts of molasses, 0.8 part of sodium diacetate and 0.2 part of potassium sorbate in proportion, and adding water accounting for 40 percent of the total weight of the cottonseed meal composition;
inoculating probiotics to a liquid seed culture medium which comprises 13 parts by weight of brown sugar, 0.8 part by weight of beef extract, 1.2 parts by weight of peptone, 0.5 part by weight of NaCl and 5 parts by weight of glucose, has a pH value of 7.2, and is sterilized at the temperature of 121 ℃ for 25min, and performing shaking culture at the temperature of 40 ℃ and under the condition of 180r/min for 18 h;
and step three, inoculating 3% of the probiotics obtained by the shaking culture in the step two into the mixture obtained in the step one, uniformly mixing, sealing by using 8 layers of gauze, placing in a constant-temperature incubator at 28 ℃ for culture for 5d, shaking for 1-2 times every 24h from the beginning of culture in the culture process, fully contacting with oxygen, and drying in an oven at 45 ℃ after the fermentation is finished.
Wherein, the plant extracts in the first step comprise 8 parts of elecampane extract, 2 parts of echinacea extract and 3 parts of myrobalan extract by weight; and in the second step, the probiotics comprise 18 parts of candida tropicalis, 10 parts of bacillus subtilis, 8 parts of lactobacillus casei, 7 parts of clostridium butyricum and 5 parts of pediococcus pentosaceus.
Comparative example one:
this comparative example is substantially the same as example one, except that the plant extract content is 5 parts in this ratio.
Comparative example two:
this comparative example is substantially the same as example two, except that it does not include echinacea extract and myrobalan extract.
Comparative example three:
this comparative example is essentially the same as example three, except that no bacillus subtilis, no lactobacillus casei, and no clostridium butyricum are included in this ratio.
Comparative example four:
this comparative example is essentially the same as example four, except that in this ratio, sodium diacetate and potassium sorbate are not included.
Comparative example five:
the comparative example is substantially the same as example five, and is different from example five in that the cottonseed meal and the wheat bran in the comparative example are coarsely crushed by a common crusher, and the particle size is 200-400 μm.
The fermented cottonseed meal preparations obtained in the first to fifth examples and the first to fifth comparative examples were used to test the nutritional ingredients, and the results are shown in table 1 below.
TABLE 1 Effect of probiotic fermentation on cottonseed meal nutrient composition
As can be seen from table 1, compared with the first to fifth comparative examples, the content of free gossypol and crude ash in the first to fifth examples is significantly reduced (P < 0.05), and the content of crude protein and crude fat in the first to fifth examples is significantly increased (P < 0.05), so that the fermented cottonseed meal provided by the invention can significantly reduce the toxicity of the cottonseed meal and improve the nutritional ingredients.
By adopting single factor design, 100 healthy piglets with similar weight and age of 40-50 days are selected and randomly divided into 10 experimental groups, and each group comprises 10 piglets. The 10 test groups were fed with a basic ration supplemented with 0.3 wt% of a fermented cottonseed meal preparation, wherein test group 1 was supplemented with the fermented cottonseed meal preparation obtained in example one, test group 2 was supplemented with the fermented cottonseed meal preparation obtained in example two, test group 3 was supplemented with the fermented cottonseed meal preparation obtained in example three, test group 4 was supplemented with the fermented cottonseed meal preparation obtained in example four, test group 5 was supplemented with the fermented cottonseed meal preparation obtained in example five, test group 6 was supplemented with comparative example one to obtain the fermented cottonseed meal preparation, test group 7 was supplemented with comparative example two to obtain the fermented cottonseed meal preparation, test group 8 was supplemented with comparative example three to obtain the fermented cottonseed meal preparation, test group 9 was supplemented with comparative example four to obtain the fermented cottonseed meal preparation, and test group 10 was supplemented with comparative example five to obtain the fermented cottonseed meal preparation. After being fed for 21 days, the piglet fecal flora is detected, and the results are shown in the following table 2.
TABLE 2 influence of probiotic fermented cottonseed meal on piglet fecal flora
| Item | Total number of colonies (g/L) | Escherichia coli (g/L) | Staphylococcus aureus (g/L) |
| Test group 1 | 7.18±0.09 | 4.56±0.12a | 5.23±0.11a |
| Test group 2 | 7.19±0.34 | 4.50±0.14a | 5.15±0.24a |
| Test group 3 | 7.01±0.22 | 4.62±0.07a | 5.30±0.22a |
| Test group 4 | 7.07±0.23 | 4.61±0.09a | 5.30±0.17a |
| Test group 5 | 7.05±0.16 | 4.58±0.09a | 5.22±0.05a |
| Test group 6 | 6.84±0.31 | 5.16±0.28b | 6.19±0.12b |
| Test group 7 | 6.80±0.39 | 5.21±0.12b | 5.91±0.30b |
| Test group 8 | 6.76±0.10 | 5.14±0.36b | 6.13±0.20b |
| Test group 9 | 6.75±0.24 | 5.25±0.13b | 6.11±0.13b |
| Test group 10 | 6.74±0.22 | 5.22±0.16b | 6.03±0.20b |
As can be seen from Table 2, compared with the test groups 6-10, the amounts of Escherichia coli and Staphylococcus aureus in the feces of piglets in the test groups 1-5 are remarkably reduced (P is less than 0.05), and it can be seen that the invention can remarkably improve the intestinal flora of animals.
In conclusion, the fermented cottonseed meal disclosed by the invention is low in production cost and safe to apply; the fermented cottonseed meal has the advantages that free gossypol is reduced, nutritional ingredients such as protein and crude fat are improved, harmful bacteria such as escherichia coli and staphylococcus aureus are reduced, and intestinal flora of animals is remarkably improved; meanwhile, the method has important practical significance for relieving the shortage of protein feed resources, reducing the breeding cost and producing green and healthy meat products.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The preparation method of the probiotic fermented cottonseed meal is characterized in that probiotics are adopted to ferment a cottonseed meal composition, and the raw materials of the cottonseed meal composition comprise the following components in percentage by weight: 70-80 parts of cottonseed meal, 5-10 parts of wheat bran, 10-15 parts of plant extract, 5-7 parts of molasses, 0.5-0.8 part of sodium diacetate and 0.1-0.2 part of potassium sorbate.
2. The method for preparing probiotic fermented cottonseed meal as claimed in claim 1, wherein the probiotic comprises 15-20 parts by weight of candida tropicalis, 8-11 parts by weight of bacillus subtilis, 5-8 parts by weight of lactobacillus casei, 5-8 parts by weight of clostridium butyricum and 3-5 parts by weight of pediococcus pentosaceus.
3. The preparation method of the probiotic fermented cottonseed meal as claimed in claim 1, wherein the plant extract comprises, by weight, 6-8 parts of elecampane inula root extract, 2-3 parts of echinacea purpurea extract and 2-3 parts of myrobalan extract.
4. The method for preparing the probiotic fermented cottonseed meal according to any one of claims 1 to 3, comprising the following steps:
step one, drying and crushing cottonseed meal and wheat bran, uniformly mixing the cottonseed meal and the wheat bran with plant extract, molasses, sodium diacetate and potassium sorbate in proportion, and adding 30-40 parts of water in the total weight of the cottonseed meal composition;
inoculating probiotics into a liquid seed culture medium, and performing shaking culture for 18-24 h;
and step three, inoculating the probiotics obtained by the shaking culture in the step two into the mixture obtained in the step one according to the inoculation amount of 3-5%, sealing, placing in a constant-temperature incubator for culture for 5-6d, and drying in an oven at 45-55 ℃ after the fermentation is finished.
5. The method for preparing probiotic fermented cottonseed meal according to claim 4, wherein the drying temperature in the first step is 50-60 ℃.
6. The method for preparing probiotic fermented cottonseed meal as claimed in claim 4, wherein the crushing in the first step is carried out by coarse crushing with a common crusher and then crushing with an ultra-fine crusher, so that the particle size is kept within the range of 10-60 μm.
7. The method for preparing probiotic fermented cottonseed meal as claimed in claim 4, wherein the liquid seed culture medium comprises 10-13 parts by weight of brown sugar, 0.5-0.8 part by weight of beef extract, 0.8-1.2 parts by weight of peptone, 0.5-0.8 part by weight of NaCl and 5-7 parts by weight of glucose, the pH value is 7.0-7.2, and the probiotic fermented cottonseed meal is obtained by sterilizing the liquid seed culture medium at 121 ℃ for 25 min.
8. The method for preparing fermented cottonseed meal with probiotic bacteria as claimed in claim 4, wherein the temperature is 37-40 ℃ and the rotation speed is 150-180r/min during the shake culture in the second step.
9. The method for preparing probiotic fermented cottonseed meal as claimed in claim 4, wherein in step three, the probiotic cultured by shaking in step two is inoculated into the mixture obtained in step one according to the inoculation amount of 3-5%, after being mixed uniformly, 8 layers of gauze are adopted for sealing, and the mixture is placed in a constant temperature incubator at 28-32 ℃ for culturing for 5-6d, and the mixture is shaken for 1-2 times every 24h from the beginning of culturing in the culturing process so as to be in full contact with oxygen.
10. Use of probiotic fermented cottonseed meal according to any one of claims 1 to 3 or 5 to 10 in piglet feed.
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