CN114601017A - Preparation method of fermented feed - Google Patents
Preparation method of fermented feed Download PDFInfo
- Publication number
- CN114601017A CN114601017A CN202210293501.8A CN202210293501A CN114601017A CN 114601017 A CN114601017 A CN 114601017A CN 202210293501 A CN202210293501 A CN 202210293501A CN 114601017 A CN114601017 A CN 114601017A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- culture medium
- parts
- bacillus subtilis
- steps
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 82
- 230000004151 fermentation Effects 0.000 claims abstract description 74
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 31
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 31
- 241000235646 Cyberlindnera jadinii Species 0.000 claims abstract description 28
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 28
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 28
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 28
- 239000001963 growth medium Substances 0.000 claims abstract description 25
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 24
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 24
- 239000007787 solid Substances 0.000 claims abstract description 16
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims abstract description 14
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 13
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 19
- 239000002609 medium Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 abstract description 3
- 102000003820 Lipoxygenases Human genes 0.000 abstract description 3
- 108090000128 Lipoxygenases Proteins 0.000 abstract description 3
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 abstract description 3
- 102000004142 Trypsin Human genes 0.000 abstract description 3
- 108090000631 Trypsin Proteins 0.000 abstract description 3
- 230000000433 anti-nutritional effect Effects 0.000 abstract description 3
- 230000002401 inhibitory effect Effects 0.000 abstract description 3
- 229940068041 phytic acid Drugs 0.000 abstract description 3
- 235000002949 phytic acid Nutrition 0.000 abstract description 3
- 239000000467 phytic acid Substances 0.000 abstract description 3
- 239000012588 trypsin Substances 0.000 abstract description 3
- 230000000593 degrading effect Effects 0.000 abstract 1
- 235000019341 magnesium sulphate Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 description 8
- 235000010469 Glycine max Nutrition 0.000 description 8
- 108090000765 processed proteins & peptides Proteins 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000020774 essential nutrients Nutrition 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000004458 antinutrient Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229910052564 epsomite Inorganic materials 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Physiology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Botany (AREA)
- Sustainable Development (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Fodder In General (AREA)
Abstract
A preparation method of a fermented feed relates to a preparation method of a feed, and the preparation method comprises the steps of taking 500 parts by weight of bean dregs as a solid fermentation culture medium, then taking bacillus subtilis and candida utilis for fermentation for 12 hours, taking 14-16 parts of lactobacillus plantarum, MgSO4 & 7H2O and a carbon source to be mixed and added into the solid fermentation culture medium to form a culture medium, finally placing the culture medium into a fermentation bag for sealed anaerobic fermentation for 5-7 days, keeping the fermentation temperature at 36 ℃, and degrading various anti-nutritional substances by utilizing various complex enzyme systems generated by the bacillus subtilis, the candida utilis and the lactobacillus plantarum to improve the removal rate of phytic acid and trypsin inhibiting factors in the bean dregs and completely remove lipoxygenase in the bean dregs at the same time, thereby effectively improving the nutritional value of the bean dregs after fermentation.
Description
Technical Field
The invention relates to the technical field of preparation of livestock feed, in particular to a preparation method of fermented feed.
Background
At present, the Chinese feed production value reaches 8000 hundred million yuan RMB, and the trend of annual increase is shown. But the profit rate is very low, most of the raw materials are grains, and the cost is difficult to reduce. The current fermentation technology is an important technology for developing feed raw materials and processing raw materials, and microbial fermentation feed is also an important feed raw material. The microbial fermentation technology can solve the production problem of the feed, relieve the pressure of the environment to a certain extent and change waste into valuable.
The bean dregs are the main by-products in the processing process of bean products, and have rich nutrition, low price and huge yield. Many farmers directly feed the livestock after cooking, all anti-nutrient substances cannot be removed by the treatment mode, a large amount of energy-consuming equipment is needed for high-temperature cooking, some nutrient components can be damaged in the high-temperature cooking process, and the potential utilization value of the bean dregs is not fully exerted, so that the development of a preparation method of the fermented feed which is reliable in preparation method, can be produced in a large scale and has high use value is urgently needed, and the requirement of the market on the feed is met.
Disclosure of Invention
Aiming at the defects and the defects of the prior art, the invention provides a preparation method of a fermented feed, which utilizes various complex enzyme systems generated by bacillus subtilis, candida utilis and lactobacillus plantarum to degrade various anti-nutritional substances, improves the removal rate of phytic acid and trypsin inhibiting factors in bean dregs, simultaneously completely removes lipoxygenase in the bean dregs, and effectively improves the nutritional value of the fermented bean dregs.
In order to achieve the purpose, the invention adopts the following technical scheme: a preparation method of a fermented feed comprises the following steps:
step 1, taking 500 parts of bean dregs as a solid fermentation medium by weight;
and 3, placing the culture medium in the step 2 into a fermentation bag for sealed anaerobic fermentation.
Further, the pH value of the culture medium in the step 2 is 6.5-7.5.
Further, the weight parts of the bacillus subtilis, the candida utilis fermentation and the lactobacillus plantarum in the step 2 are 14-16 parts.
Further, the ratio of the bacillus subtilis to the candida utilis in the fermentation step 2 to the lactobacillus plantarum in parts by weight is 1:1: 3.5-4.
Further, MgSO added in the step 24·7H2The weight part of O is 0.25-0.3 part.
Further, the carbon source in the step 2 is any one of bran, brown sugar or sucrose.
Further, the weight part of the carbon source in the step 2 is 3-5 parts.
Further, the fermentation time in the step 3 is 5-7 days, and the fermentation temperature is 36 ℃.
The working principle of the invention is as follows:
the soybean peptide is prepared by fermenting soybean dregs into soybean peptide, and using bacillus subtilis, candida utilis and lactobacillus plantarum as fermentation strains of the soybean dregs, wherein a step-by-step fermentation mode is adopted during fermentation, the bacillus subtilis and the candida utilis are fermented for 12 hours, and then the lactobacillus plantarum is inoculated for further deep fermentation, wherein the sum of the parts by weight of the bacillus subtilis, the candida utilis and the lactobacillus plantarum is 14-16 parts, and the part by weight of the bacillus subtilis, the candida utilis and the lactobacillus plantarum is 1:1: 3.5-4.
Simultaneously taking 500 parts by weight of bean dregs as a solid fermentation culture medium, and then adding the three kinds of fermentation bacteria into the solid fermentation culture medium, wherein a proper amount of MgSO (MgSO) is added4·7H2O has the function of promoting protease production of lactic acid bacteria and bacillus subtilis, and 0.25-0.3 part by weight of MgSO (MgSO) is added into the culture medium4·7H2O, simultaneously adding any one of 3-5 parts by weight of bran, brown sugar or sucrose as an essential nutrient element for strain growth, and finally carrying out sealed anaerobic fermentation under the constant temperature regulation of 36 DEG CFermenting for 5-7 days.
After the technical scheme is adopted, the invention has the beneficial effects that:
1. according to the invention, a microbial fermentation method is adopted, various complex enzyme systems generated by bacillus subtilis, candida utilis and lactobacillus plantarum are utilized to degrade various anti-nutritional substances, the removal rate of phytic acid and trypsin inhibiting factors in bean dregs is improved, and meanwhile, lipoxygenase in the bean dregs is completely removed, so that the nutritional value of the fermented bean dregs is effectively improved;
2. the invention utilizes the fact that the zymophyte still contains a certain amount of probiotics after fermentation and is used as a part of the feed, thereby obviously improving the micro-ecological environment of the intestinal tract of the animal, promoting the digestion and absorption of the intestinal tract to nutrient substances and having great effect on the self health of the animal.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.
FIG. 1 is a schematic flow diagram of the present invention.
Description of reference numerals: 1-step 1, 2-step 2, 3-step 3.
Detailed Description
Example one
Referring to fig. 1, a technical solution adopted in the first embodiment is as follows: it comprises the following steps:
step 1, taking 500 parts of bean dregs as a solid fermentation medium by weight;
and 3, placing the culture medium in the step 2 into a fermentation bag for sealed anaerobic fermentation.
The pH value of the culture medium in the step 2 is 6.9.
In the step 2, the weight parts of the bacillus subtilis, the candida utilis fermentation and the lactobacillus plantarum are 16.
In the step 2, the ratio of the bacillus subtilis to the candida utilis to the lactobacillus plantarum in parts by weight is 1:1: 4.
MgSO added in the step 24·7H2The weight portion of O is 0.3 portion.
The carbon source in the step 2 is bran.
The weight portion of the carbon source is 3 portions.
The fermentation time in the step 3 is 7 days, and the fermentation temperature is 36 ℃.
According to the method, bean dregs are fermented into soybean peptide, bacillus subtilis, candida utilis and lactobacillus plantarum are used as fermentation strains of the bean dregs, a step-by-step fermentation mode is adopted during fermentation, the bacillus subtilis and the candida utilis are fermented for 12 hours, then the lactobacillus plantarum is inoculated for further deep fermentation, wherein the sum of the parts by weight of the bacillus subtilis, the candida utilis and the lactobacillus plantarum is 16 parts, and the part by weight of the bacillus subtilis, the candida utilis and the lactobacillus plantarum is 1:1: 4.
Simultaneously taking 500 parts by weight of bean dregs as a solid fermentation culture medium, and then adding the three kinds of fermentation bacteria into the solid fermentation culture medium, wherein a proper amount of MgSO (MgSO) is added4·7H2O has effect of promoting protease production of lactobacillus and Bacillus subtilis, and 0.3 part by weight of MgSO4·7H2And O, simultaneously adding 3 parts by weight of bran as an essential nutrient element for the growth of the strain, and finally performing sealed anaerobic fermentation for 7 days at the constant temperature of 36 ℃, thereby obtaining the yield of the soybean peptide of 51.27%.
Example two
It comprises the following steps:
step 1, taking 500 parts of bean dregs as a solid fermentation medium by weight;
and 3, placing the culture medium in the step 2 into a fermentation bag for sealed anaerobic fermentation.
The pH value of the culture medium in the step 2 is 7.3.
In the step 2, the weight parts of the bacillus subtilis, the candida utilis fermentation and the lactobacillus plantarum are 15 parts.
In the step 2, the ratio of the bacillus subtilis to the candida utilis to the lactobacillus plantarum in parts by weight is 1:1: 3.5.
MgSO added in the step 24·7H2The weight portion of O is 0.5 portion.
The carbon source in the step 2 is brown sugar.
The weight portion of the carbon source in the step 2 is 4 portions.
The fermentation time in the step 3 is 5 days, and the fermentation temperature is 36 ℃.
According to the method, bean dregs are fermented into soybean peptide, bacillus subtilis, candida utilis and lactobacillus plantarum are used as fermentation strains of the bean dregs, a step-by-step fermentation mode is adopted during fermentation, the bacillus subtilis and the candida utilis are fermented for 12 hours, then the lactobacillus plantarum is inoculated for further deep fermentation, wherein the sum of the parts by weight of the bacillus subtilis, the candida utilis and the lactobacillus plantarum is 15 parts, and the part by weight of the bacillus subtilis, the candida utilis and the lactobacillus plantarum is 1:1: 3.5.
Simultaneously taking 500 parts by weight of bean dregs as a solid fermentation culture medium, and then adding the three kinds of fermentation bacteria into the solid fermentation culture medium, becauseAdding proper amount of MgSO4·7H2O has effect of promoting protease production of lactobacillus and Bacillus subtilis, and 0.3 part by weight of MgSO4·7H2And O, simultaneously adding 4 parts by weight of brown sugar serving as an essential nutrient element for strain growth, and finally performing sealed anaerobic fermentation for 5 days at the constant temperature of 36 ℃ to obtain the soybean peptide yield of 52.31%.
The above description is only for the purpose of illustrating the technical solutions of the present invention and not for the purpose of limiting the same, and other modifications or equivalent substitutions made by those skilled in the art to the technical solutions of the present invention should be covered within the scope of the claims of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (8)
1. A preparation method of fermented feed is characterized by comprising the following steps: it comprises the following steps:
taking 500 parts of bean dregs as a solid fermentation culture medium in parts by weight;
step (2), fermenting bacillus subtilis and candida utilis for 12 hours to form first fermentation broth, and then fermenting lactobacillus plantarum and MgSO4·7H2Mixing O and a carbon source, adding the mixture into the first fermentation broth to form a second fermentation broth, and adding the second fermentation broth into the solid fermentation medium obtained in the step 1 to form a culture medium;
and (3) placing the culture medium in the step (2) into a fermentation bag for sealed anaerobic fermentation.
2. The method for preparing fermented feed according to claim 1, wherein the method comprises the following steps: the pH value of the culture medium in the step (2) is 6.5-7.5.
3. The method for preparing fermented feed according to claim 1, wherein the method comprises the following steps: in the step (2), the weight parts of the bacillus subtilis, the candida utilis fermentation and the lactobacillus plantarum are 14-16.
4. The method for preparing fermented feed according to claim 1, wherein the method comprises the following steps: in the step (2), the ratio of the bacillus subtilis to the candida utilis in fermentation to the lactobacillus plantarum in parts by weight is 1:1: 3.5-4.
5. The method for preparing fermented feed according to claim 1, wherein the method comprises the following steps: MgSO added in the step (2)4·7H2The weight part of O is 0.25-0.3 part.
6. The method for preparing fermented feed according to claim 1, wherein the method comprises the following steps: the carbon source in the step (2) is any one of bran, brown sugar or sucrose.
7. The method for preparing fermented feed according to claim 1, wherein the method comprises the following steps: the weight part of the carbon source in the step (2) is 3-5 parts.
8. The method for preparing fermented feed according to claim 1, wherein the method comprises the following steps: the fermentation time in the step (3) is 5-7 days, and the fermentation temperature is 36 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210293501.8A CN114601017A (en) | 2022-03-23 | 2022-03-23 | Preparation method of fermented feed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210293501.8A CN114601017A (en) | 2022-03-23 | 2022-03-23 | Preparation method of fermented feed |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114601017A true CN114601017A (en) | 2022-06-10 |
Family
ID=81864470
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210293501.8A Pending CN114601017A (en) | 2022-03-23 | 2022-03-23 | Preparation method of fermented feed |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114601017A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115804423A (en) * | 2022-12-23 | 2023-03-17 | 山西农业大学 | Feed additive for cashmere goats and preparation method thereof |
-
2022
- 2022-03-23 CN CN202210293501.8A patent/CN114601017A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115804423A (en) * | 2022-12-23 | 2023-03-17 | 山西农业大学 | Feed additive for cashmere goats and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103609862B (en) | Method for improving feeding nutritive value of sesame seed meal by combining enzymolysis method with fermentation method | |
| CN104054902B (en) | A kind of mixed bacteria solid state fermentation produces the technique of fermented bean dregs | |
| CN105494890A (en) | Enzymolysis and fermentation combined method for improving feeding nutritional value of rapeseed meal | |
| CN111436526A (en) | Preparation method and application of fermented rice bran meal with bacterium enzyme for improving growth performance of fattening pigs | |
| CN103535511A (en) | Method for producing feed with rich peptide and rich prebiotics by fermenting high-temperature soybean meal | |
| CN105795099A (en) | Preparation of new guar meal animal feed additive by mixed microbial solid fermentation | |
| CN107164450B (en) | Recycling method of lysine fermentation waste liquid | |
| CN110235985A (en) | A kind of microbial fermentation processes for eliminating anti-nutritional factors in bean dregs feed | |
| CN109907161A (en) | A kind of biological fermentation feed and preparation method thereof | |
| CN104585505A (en) | Method for synergistic fermentation of soybean meal by employing bacillus subtilis and neutral protease | |
| CN101638647A (en) | Acid protease and preparation method thereof | |
| CN116420811A (en) | Fermented composition, fermented feed and preparation method thereof | |
| CN111296723A (en) | Probiotic agent for multi-strain combined solid state fermentation of rapeseed meal and fermentation method thereof | |
| CN114601017A (en) | Preparation method of fermented feed | |
| CN110747188B (en) | Method for producing keratinase | |
| Venus | Utilization of renewables for lactic acid fermentation | |
| CN108713634A (en) | High peptide fermented bean dregs of peracid and preparation method thereof | |
| CN109423466A (en) | A kind of composite fermentation microbial inoculum and its application | |
| CN104872376A (en) | Method for preparing probitics through two-step fermentation method by using degreased rice bran as raw material | |
| CN104286383A (en) | Tea seed meal detoxifying method | |
| CN113647518B (en) | Special biological fermentation feed for fattening cattle in northern Jiang region and preparation method thereof | |
| CN110178989A (en) | A kind of Soybean Peptide feed making method of high efficiency, low cost | |
| CN109486644A (en) | Prepare the method that biological nitrogen source nutritional agents is split formula performing thick mash alcohol fermentation brewing mature vinegar | |
| CN110551773A (en) | Method for replacing yeast powder with soybean meal enzymolysis liquid in threonine production | |
| CN110747128B (en) | Bacillus licheniformis strain capable of producing keratinase in high yield and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication |