CN115720960A - Method for improving nutritive value of rapeseed meal through bacterium-enzyme synergistic treatment - Google Patents
Method for improving nutritive value of rapeseed meal through bacterium-enzyme synergistic treatment Download PDFInfo
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- 235000019779 Rapeseed Meal Nutrition 0.000 title claims abstract description 36
- 239000004456 rapeseed meal Substances 0.000 title claims abstract description 36
- 230000002195 synergetic effect Effects 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 21
- 230000000050 nutritive effect Effects 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 77
- 230000004151 fermentation Effects 0.000 claims abstract description 77
- 229940088598 enzyme Drugs 0.000 claims abstract description 40
- 102000004190 Enzymes Human genes 0.000 claims abstract description 34
- 108090000790 Enzymes Proteins 0.000 claims abstract description 34
- 240000002791 Brassica napus Species 0.000 claims abstract description 30
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims abstract description 30
- 239000000463 material Substances 0.000 claims abstract description 29
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000004365 Protease Substances 0.000 claims abstract description 20
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 18
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 18
- 108091005804 Peptidases Proteins 0.000 claims abstract description 17
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 17
- 230000001580 bacterial effect Effects 0.000 claims abstract description 17
- 238000002360 preparation method Methods 0.000 claims abstract description 17
- 108010059892 Cellulase Proteins 0.000 claims abstract description 15
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 15
- 229940106157 cellulase Drugs 0.000 claims abstract description 15
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 15
- 239000004310 lactic acid Substances 0.000 claims abstract description 14
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000007873 sieving Methods 0.000 claims abstract description 3
- 235000019419 proteases Nutrition 0.000 claims description 15
- 230000000694 effects Effects 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 108091005508 Acid proteases Proteins 0.000 claims description 3
- 108090000145 Bacillolysin Proteins 0.000 claims description 3
- 108091005507 Neutral proteases Proteins 0.000 claims description 3
- 102000035092 Neutral proteases Human genes 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000894007 species Species 0.000 claims description 2
- 230000002538 fungal effect Effects 0.000 claims 1
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 16
- 235000019750 Crude protein Nutrition 0.000 abstract description 15
- 241000186660 Lactobacillus Species 0.000 abstract description 6
- 241000235342 Saccharomycetes Species 0.000 abstract description 6
- 229940039696 lactobacillus Drugs 0.000 abstract description 6
- 238000011161 development Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000007605 air drying Methods 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 238000013461 design Methods 0.000 description 5
- 238000007696 Kjeldahl method Methods 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 229920001184 polypeptide Polymers 0.000 description 4
- 230000004044 response Effects 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 125000004383 glucosinolate group Chemical group 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000001685 thyroid gland Anatomy 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a method for improving the nutritive value of rapeseed dregs by bacterial enzyme synergistic treatment, which comprises the following steps: step 1: preparing a fermentation base material: sieving the crushed rapeseed dregs with a 40-mesh sieve, and air-drying to obtain a fermentation base material; step 2: preparing a fermentation preparation: mixing Bacillus subtilis, lactobacillus, yeast, cellulase, pectinase and protease at a certain ratio; and 3, step 3: inoculating and fermenting: and mixing the fermentation base material and the fermentation preparation, adjusting the material-water ratio to obtain a fermentation mixed material, fermenting, and drying after fermentation to obtain the bacterial enzyme synergistic fermentation rapeseed meal. According to the invention, a brand-new method for fermenting the rapeseed meal by the cooperation of multiple enzymes is designed by optimizing the proportion of the compound enzyme synergistic fermentation and the raw materials and the fermentation conditions, the rapeseed meal is fermented by a fermentation system of bacillus subtilis, lactic acid bacteria, saccharomycetes, cellulase, pectinase and protease, the relative content of crude protein, the content of small peptide and the content of reducing sugar after the rapeseed meal is fermented are detected, and a basis is provided for scientific development and utilization of the rapeseed meal.
Description
Technical Field
The invention relates to the technical field of microbial fermentation, in particular to a method for improving the nutritive value of rapeseed dregs by bacterial enzyme synergistic treatment.
Background
The rape is an oil crop produced in large area in China, the yield of the rape in China in 2021 year is 1471.35 ten thousand tons, and the rape occupies the first place in the world. As a byproduct of rape in the oil processing process, the rapeseed meal is rich in nutrient substances, has 35 to 45 percent of crude protein content and balanced amino acid composition, and is an important protein feed resource.
At present, protein feed resources are in short supply worldwide, the price of the protein feed is increased greatly, and the key point of nutrition research is to reduce the cost of the protein feed and improve the digestibility of the protein. However, rapeseed meal contains high-content anti-nutritional factors such as crude fiber and glucosinolate, and animal overeating can cause poisoning and damage to liver and thyroid, so that the utilization of the rapeseed meal is limited. In addition, the rapeseed dregs contain less small peptides, so the rapeseed dregs are not beneficial to absorption and utilization of livestock.
Therefore, the rapeseed meal is pretreated to degrade glucosinolate, macromolecular cellulose, pectin, protein and the like, so that the nutritive value of the rapeseed meal is improved, and the method has great significance on the feeding value of the rapeseed meal.
Disclosure of Invention
1. Technical problem to be solved
The invention aims to reduce high-content crude fiber in rapeseed meal in the prior art, improve the polypeptide content in the rapeseed meal to promote absorption and utilization of livestock, and further provide a method for improving the nutritive value of the rapeseed meal by virtue of bacterium-enzyme synergistic treatment.
2. Technical scheme
In order to achieve the purpose, the invention adopts the following technical scheme:
the method for improving the nutritive value of the rapeseed dregs by the bacterial enzyme synergistic treatment comprises the following steps:
step 1: preparing a fermentation base material: rapeseed meal is crushed and sieved by a 40-mesh sieve, and then sterilization treatment is carried out to obtain a fermentation base material;
step 2: preparing a fermentation preparation: mixing the mixed strain, cellulase, pectinase and protease according to a certain proportion;
and step 3: inoculating and fermenting: and (3) mixing the fermentation base material prepared in the step (1) with the fermentation preparation prepared in the step (2), adjusting the material-water ratio to obtain a fermentation mixed material, then fermenting, and drying after fermentation to obtain the bacterial enzyme synergistic fermentation rapeseed dregs.
Preferably, the mixed bacterial species in step 2 include lactic acid bacteria, bacillus subtilis and yeast.
Preferably, the protease in step 2 comprises one or more of neutral protease, acid protease and papain, and the addition amount of the protease is 0.1957%, the addition amount of the cellulase is 0.2159%, and the addition amount of the pectinase is 0.2457%.
Preferably, in the step 2, the mass ratio of the bacillus subtilis, the lactic acid bacteria and the yeast is 2: bacillus subtilis 1.5X 10 11 cfu/g, lactic acid bacteria concentration: 1X 10 12 cfu/g, yeast concentration 2X 10 11 cfu/g。
Preferably, the enzyme activity of the protease in the step 2 is 5 × 10 5 U/g, the enzyme activity of the cellulase is 2 multiplied by 10 5 U/g, enzyme activity of pectinase is 3 multiplied by 10 5 U/g。
Preferably, in the step 3, the ratio of feed to water is 1, the fermentation temperature is 35-37 ℃, the fermentation time is 48 hours, the drying temperature is 60 ℃, and the drying is carried out until the water content is 8%.
The invention also provides bacterial enzyme synergistic fermentation rapeseed meal prepared by the preparation method.
3. Advantageous effects
Compared with the prior art, the invention has the advantages that:
(1) According to the invention, microorganisms and enzymes are used to participate in fermentation together, so that macromolecular substances in the rapeseed meal are degraded, the digestion and absorption of the rapeseed meal are facilitated, and the lactobacillus can secrete antibacterial substances and lactic acid by utilizing reducing sugar generated by enzymolysis, so that the flavor and quality of the rapeseed meal are improved. The saccharomycete and its metabolite have the function of improving intestinal flora barrier, and the Bacillus subtilis has the features of high temperature resistance, powerful life, etc. and can produce several kinds of nutritious matters to regulate intestinal tract microecology.
(2) According to the invention, a brand-new method for fermenting the rapeseed dregs by using the synergistic multiple enzymes is designed by optimizing the synergistic fermentation of the composite enzymes and the proportion and fermentation conditions of raw materials, the rapeseed dregs are fermented by using a fermentation system of bacillus subtilis, lactic acid bacteria, saccharomycetes, cellulase, pectinase and protease, and the relative content of crude protein, the content of small peptide and the content of reducing sugar after the rapeseed dregs are fermented are detected, so that a basis is provided for scientific development and utilization of the rapeseed dregs.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example 1:
the method for improving the nutritive value of the rapeseed dregs by the bacterial enzyme synergistic treatment comprises the following steps:
step 1: preparing a fermentation base material: rapeseed meal is crushed and sieved by a 40-mesh sieve, and then sterilization treatment is carried out to obtain a fermentation base material;
and 2, step: preparing a fermentation preparation: mixing the mixed strain, cellulase, pectinase and protease according to a certain proportion;
and step 3: inoculating and fermenting: and (3) mixing the fermentation base material prepared in the step (1) with the fermentation preparation prepared in the step (2), adjusting the material-water ratio to obtain a fermentation mixed material, then fermenting, and drying after fermentation to obtain the bacterial enzyme synergistic fermentation rapeseed meal.
According to the invention, microorganisms and enzymes are used for participating in fermentation together, so that macromolecular substances in the rapeseed meal are degraded, the digestion and absorption of the rapeseed meal are facilitated, and the lactobacillus can utilize reducing sugar generated by enzymolysis, secrete antibacterial substances and lactic acid at the same time, and further improve the flavor and quality of the rapeseed meal. The saccharomycete and its metabolite have the function of improving intestinal flora barrier, and the Bacillus subtilis has the features of high temperature resistance, powerful life, etc. and can produce several kinds of nutritious matters to regulate intestinal tract microecology.
According to the invention, a brand-new method for fermenting the rapeseed dregs by using the synergistic multiple enzymes is designed by optimizing the synergistic fermentation of the composite enzymes and the proportion and fermentation conditions of raw materials, the rapeseed dregs are fermented by using a fermentation system of bacillus subtilis, lactic acid bacteria, saccharomycetes, cellulase, pectinase and protease, and the relative content of crude protein, the content of small peptide and the content of reducing sugar after the rapeseed dregs are fermented are detected, so that a basis is provided for scientific development and utilization of the rapeseed dregs.
Example 2:
the implementation contents of the above embodiments can be referred to the above description, and the embodiments herein are not repeated in detail; in the embodiment of the present application, the difference from the above embodiment is:
in the invention, the mixed strain in the step 1 comprises lactic acid bacteria, bacillus subtilis and saccharomycetes, the protease comprises one or more of neutral protease, acid protease and papain, and the addition amount is 0.1957%, the addition amount of cellulase is 0.2159%, and the addition amount of pectinase is 0.2457%.
In the invention, in the step 2, the mass ratio of the bacillus subtilis, the lactic acid bacteria and the yeast is 2: bacillus subtilis 1.5X 10 11 cfu/g, lactic acid bacteria concentration: 1 x 10 12 cfu/g, yeast concentration 2X 10 11 cfu/g, enzyme activity of protease is 5 multiplied by 10 5 U/g, the enzyme activity of the cellulase is 2 multiplied by 10 5 U/g, the enzyme activity of the pectinase is 3 multiplied by 10 5 U/g。
Example 3:
the implementation contents of the above embodiments can be referred to the above description, and the embodiments herein are not repeated in detail; in the embodiment of the present application, the difference from the above embodiment is:
in the invention, the optimization of the rapeseed meal fermentation process parameters comprises the following steps:
(1) Preparing a base material: sterilizing the egg powder by high-pressure steam to obtain a fermentation base material;
(2) The addition amount of protease is 0.1957%, the addition amount of cellulase is 0.2159%, and the addition amount of pectinase is 0.2457%. Adjusting the water content of the fermentation base material, the fermentation time and the temperature.
(3) And detecting the relative content of crude protein and the content of small peptide by using a Kjeldahl method.
Example 4:
the implementation contents of the above embodiments can be referred to the above description, and the embodiments herein are not repeated in detail; in the embodiment of the present application, the difference from the above embodiment is:
the optimal three-bacterium inoculation ratio is designed and screened by Box-Behnken, and the method comprises the following steps:
(1) Preparing a fermentation base material: crushing rapeseed dregs, sieving the crushed rapeseed dregs with a 40-mesh sieve, and sterilizing the crushed rapeseed dregs to obtain a fermentation base material;
(2) Preparing a fermentation preparation: mixing Bacillus subtilis, lactobacillus and yeast according to different mass ratios in Box-Behnken design table 1.
(3) Inoculating and fermenting: and (3) mixing the fermentation base material prepared in the step (1) with the fermentation preparation prepared in the step (2), adjusting the material-water ratio to 50% to obtain a fermentation mixed material, then fermenting for 48 hours, and drying at 60 ℃ after fermentation to obtain the fermented rapeseed meal.
(4) And detecting the content of crude protein and polypeptide by using a Kjeldahl method.
TABLE 1 influence of the inoculation amounts of different proportions of strains on the contents of crude proteins and small peptides in rapeseed meal
As shown in Table 1, with crude protein as the response value, Y = 40.763-0.1304A + 0.027206B + 0.036180C. Selecting the strains and inoculating the strains in a ratio of bacillus subtilis: and (3) lactobacillus: yeast =2.
Example 5:
the implementation contents of the above embodiments can be referred to the above description, and the embodiments herein are not repeated in detail; in the embodiment of the present application, the difference from the above embodiment is:
the optimal fermentation condition of the strain is designed and screened by Box-Behnken, which comprises the following steps:
(1) Preparing a fermentation base material: sterilizing the rapeseed dregs to obtain a fermentation base material;
(2) Preparing a fermentation preparation: the inoculation ratio of the strain is that of bacillus subtilis: and (3) lactobacillus: yeast =2.
(3) Inoculating and fermenting: and (3) mixing the fermentation base material prepared in the step (1) with the fermentation preparation prepared in the step (2), adjusting the enzyme addition amount according to the design table 2, fermenting according to the design table 2, and drying at 60 ℃ after fermentation to obtain the bacterial enzyme synergistic fermentation rapeseed meal.
(4) And detecting the content of crude protein and polypeptide by using a Kjeldahl method.
TABLE 2 influence of the synergistic fermentation of rapeseed meal with bacterial enzymes on the content of crude protein and small peptide
According to the results shown in table 2, with small peptides as response values, Y = -5.27899+3.64869 a +8.82705 b +3.07207 c-0.455147 a b +0.147875 a c +0.862039 b c-0.612681 a2-2.12077 b2-0.975434 c2, the optimal addition ratio of the enzyme preparation is: protease: cellulase: pectinase = 2.159.
Example 6:
the implementation contents of the above embodiments can be referred to the above description, and the embodiments herein are not repeated in detail; in the embodiment of the present application, the difference from the above embodiment is:
the method for designing and screening the optimal fermentation conditions of the strains by using Box-Behnken comprises the following steps:
(1) Preparing a fermentation base material: sterilizing the rapeseed dregs by high-pressure steam to obtain a fermentation base material;
(2) Preparing a fermentation preparation: the mixed bacterial and enzyme preparations were formulated as in examples 2 and 3.
(3) Inoculating and fermenting: and (3) mixing the fermentation base material prepared in the step (1) with the fermentation preparation prepared in the step (2), adjusting according to a design table 3, fermenting according to the design table 3, and drying at 60 ℃ after fermentation to obtain the bacterial enzyme synergistic fermentation rapeseed meal.
(4) And (3) detecting the content of crude protein and polypeptide by using a Kjeldahl method, and detecting the content of reducing sugar by using a kit.
TABLE 3 influence of different process parameters on the content of crude protein and small peptide in rapeseed meal
According to table 3, with crude protein as the response value, Y =72.85154-0.830625 a-0.328712 b-0.051900 c-0.000094 a b +0.000943 a c-0.001493 b + c +0.007412 a2+0.003773 b2+0.000607 c2; in response to the small peptide content, Y = -274.17293+3.65996 a +8.96145 b-0.617945 c-0.008039 a b-0.001186 a + c +0.010325 b c-0.034007 a2-0.089598 b2+0.000990 c2.
The optimal reaction conditions are that the temperature is 39.180 ℃, the water content is 50.715 percent, the time is 48 hours, the crude protein content of the rapeseed dregs is 41.58, the small peptide content is 20.605, the crude protein content is increased by 8.9 percent compared with 38.12 percent of the original rapeseed dregs, and the small peptide content (accounting for protein) is increased by 297.78 percent compared with 5.18 percent of the original rapeseed dregs.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. The method for improving the nutritive value of the rapeseed dregs through the bacterial enzyme synergistic treatment is characterized by comprising the following steps:
step 1: preparing a fermentation base material: crushing and sieving rapeseed dregs by a 40-mesh sieve, and then carrying out sterilization treatment to obtain a fermentation base material;
step 2: preparing a fermentation preparation: mixing the mixed strain, cellulase, pectinase and protease according to a certain proportion;
and step 3: inoculating and fermenting: and (3) mixing the fermentation base material prepared in the step (1) with the fermentation preparation prepared in the step (2), adjusting the material-water ratio to obtain a fermentation mixed material, then fermenting, and drying after fermentation to obtain the bacterial enzyme synergistic fermentation rapeseed meal.
2. The method for improving the nutritive value of the rapeseed dregs by the bacterial-enzyme synergistic treatment according to claim 1, wherein the mixed bacterial species in the step 2 comprises lactic acid bacteria, bacillus subtilis and yeast.
3. The method for improving the nutritive value of rapeseed dregs by using fungal and enzyme synergistic treatment according to claim 1, wherein the protease in the step 2 comprises one or more of neutral protease, acid protease and papain, and the addition amount of the protease is 0.1957%, the addition amount of the cellulase is 0.2159%, and the addition amount of the pectinase is 0.2457%.
4. The method for improving the nutritive value of the rapeseed dregs by the bacterial-enzyme synergistic treatment according to claim 2, characterized in that the mass ratio of the bacillus subtilis, the lactic acid bacteria and the yeast in the step 2 is 2: bacillus subtilis 1.5X 10 11 cfu/g, lactic acid bacteria concentration: 1X 10 12 cfu/g, concentration of yeast 2X 10 11 cfu/g。
5. The method for improving the nutritive value of rapeseed meal by the bacterial-enzyme synergistic treatment according to claim 1, characterized in that the protease in the step 2 isThe enzyme activity is 5X 10 5 U/g, the enzyme activity of the cellulase is 2 multiplied by 10 5 U/g, the enzyme activity of the pectinase is 3 multiplied by 10 5 U/g。
6. The method for improving the nutritive value of the rapeseed dregs by the bacterial-enzyme synergistic treatment according to claim 1, characterized in that in the step 3, the ratio of feed to water is 1, the fermentation temperature is 35-37 ℃, the fermentation time is 48 hours, the drying temperature is 60 ℃, and the drying is carried out until the water content is 8%.
7. A bacterial enzyme co-fermented rapeseed meal prepared by the preparation method according to any one of claims 1 to 6.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652529A (en) * | 2012-04-10 | 2012-09-05 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for obtaining active polypeptide by carrying out multi-strain compound solid state fermentation on common rapeseed meal |
| CN105815551A (en) * | 2016-03-25 | 2016-08-03 | 武汉力田生物科技有限公司 | Method for preparing nonreactive environment-friendly feed through synergistic fermentation of bacterium enzymes |
| CN107047928A (en) * | 2016-09-21 | 2017-08-18 | 湖北华扬科技发展有限公司 | A kind of method of the enzyme-linked probiotics of rapeseed meal and solid state fermentation rapeseed meal |
| CN111480729A (en) * | 2020-04-10 | 2020-08-04 | 江南大学 | Bacterial enzyme synergistic fermentation method containing rapeseed meal |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652529A (en) * | 2012-04-10 | 2012-09-05 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for obtaining active polypeptide by carrying out multi-strain compound solid state fermentation on common rapeseed meal |
| CN105815551A (en) * | 2016-03-25 | 2016-08-03 | 武汉力田生物科技有限公司 | Method for preparing nonreactive environment-friendly feed through synergistic fermentation of bacterium enzymes |
| CN107047928A (en) * | 2016-09-21 | 2017-08-18 | 湖北华扬科技发展有限公司 | A kind of method of the enzyme-linked probiotics of rapeseed meal and solid state fermentation rapeseed meal |
| CN111480729A (en) * | 2020-04-10 | 2020-08-04 | 江南大学 | Bacterial enzyme synergistic fermentation method containing rapeseed meal |
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