CN115843921A - Biological pretreatment method for reducing mildew of wet residue in feed application - Google Patents
Biological pretreatment method for reducing mildew of wet residue in feed application Download PDFInfo
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Abstract
The invention belongs to the technical field of biological pretreatment, and particularly relates to a biological pretreatment method for reducing mildewing of wet dregs in feed application. The method comprises the following steps: mixing the high-moisture wet dregs with other raw materials, uniformly spraying a water-soluble microecological preparation and an additive on the wet dregs mixed raw materials, and sealing by using a breathing bag to perform solid temperature-control anaerobic fermentation biological pretreatment. Compared with the common biological pretreatment, the biological pretreatment method disclosed by the invention has the advantages that the biological pretreatment time of the wet dreg type raw materials is shortened by 50% and the quality guarantee period is prolonged by more than 60% by utilizing a mould inhibition mode of reducing mould breeding and enriching lactic acid bacteria and probiotic metabolites through rapid fermentation, so that the utilization rate of the waste high-moisture dreg type raw materials in China is improved, and the possibility of reduction and replacement of corn bean pulp in a livestock and poultry feed formula is brought.
Description
Technical Field
The invention relates to a substance pretreatment method, in particular to a biological pretreatment method for reducing mildewing of wet dregs in feed application, and belongs to the technical field of biological in-vitro pretreatment.
Background
The Chinese livestock and poultry feed formula mainly takes corn and soybean meal type as main materials. According to statistics, the non-grain type dregs raw material resources such as white spirit vinasse, vinegar residue, soy sauce residue and the like generated in the brewing industry of China every year reach more than 6000 million tons, but the dregs have the problems of high moisture content, easy mildew formation, difficult storage and the like, so the application of the dregs in livestock and poultry feed is limited, and a large amount of dregs resources in China are not reasonably utilized.
Therefore, it is important to develop a biological pretreatment method for reducing the mildew of wet dregs in feed applications.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a biological pretreatment method for reducing the mildew of wet dregs in feed application. The method has the advantages that the targeted combination of microorganisms and additives is preferably selected to carry out solid anaerobic biological fermentation pretreatment on the wet dreg raw materials, the mode of reducing early-stage breeding of mould by utilizing rapid fermentation, enriching of metabolic products such as lactic acid bacteria and organic acid in the fermentation process and inhibiting the mould by the aid of the additives is utilized, the quality guarantee period of the wet dreg raw materials after biological pretreatment is greatly prolonged, the problem that the wet dreg raw materials are difficult to add due to high moisture and easy to mildew in the feed application process is solved, and therefore the method is possible to replace corn and bean pulp in a certain proportion in a livestock and poultry formula.
The invention is realized in such a way that:
a biological pretreatment method for reducing mildew of wet grain residues in feed applications, comprising the steps of:
A. preparing fermentation liquor: 0.1 to 2 portions of pediococcus acidilactici (HEW-AP 27), 0.1 to 2 portions of lactobacillus plantarum (GBW-LP 001), 0.1 to 1 portion of saccharomyces cerevisiae (MST 01), 1 to 8 portions of glucose, 0.1 to 2 portions of potassium sorbate and 0.1 to 2 portions of fructo-oligosaccharide are dissolved in 10 to 40 portions of water with the temperature of 37 ℃ and stirred for 180 seconds.
As a preferred embodiment of the present application, the fermentation broth is prepared by dissolving 0.5 parts of Pediococcus acidilactici (HEW-AP 27), 0.5 parts of Lactobacillus plantarum (GBW-LP 001), 0.1 parts of Saccharomyces cerevisiae (MST 01), 5 parts of glucose, 0.4 parts of potassium sorbate and 0.5 parts of fructo-oligosaccharide in 40 parts of water at 37 ℃ and stirring for 180 seconds.
As a preferred embodiment of the present application, the viable count of Pediococcus acidilactici (HEW-AP 27) in the preparation of the fermentation broth is 1 × 10 10 CFU/g, viable count of Lactobacillus plantarum (GBW-LP 001) 1X 10 10 CFU/g, viable count of Saccharomyces cerevisiae (MST 01) 1 × 10 9 CFU/g。
The pediococcus acidilactici (HEW-AP 27) used in the invention is from Beijing Haowawa biotechnology limited, and is preserved in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms with the preservation number of CGMCC NO.15419, which is described in the published patent document CN 108504601B.
The lactobacillus plantarum (GBW-LP 001) used in the present invention is derived from the national biotechnology limited of qingdao and has been deposited in the common microorganism center of the china committee for culture collection management of microorganisms with the deposit number of CGMCC No.22078, which is described in patent publication CN 113502243B.
The Saccharomyces cerevisiae (MST 01) used in the invention is from Master biotechnologies Limited, qingdao, and is preserved in China center for type culture Collection, CCTCC NO: M2020092, of Wuhan university, wuhan, china, and is described in published patent document CN 111733088B.
The invention mainly carries out biological pretreatment on the high-moisture easily-mildewed dreg type raw materials by combining quick fermentation, high-yield acid lactobacillus and prebiotics to promote the growth and metabolism of the lactobacillus and selecting the mildew preventive 3 which does not inhibit the lactobacillus but inhibits the mildew. Research shows that pediococcus acidilactici has the characteristics of high growth speed, capability of producing bacteriostatic metabolites such as pediococcus acidilactici and the like, and lactobacillus plantarum has the characteristics of good acidity production, high stability and the like. In addition, the raw materials of the high-moisture dregs have certain peculiar smell, and influence the feed intake of animals in the feeding process, and researches show that the saccharomyces cerevisiae can generate aromatic metabolites such as ethanol, ethyl acetate, isoamyl acetate and the like in the anaerobic fermentation process.
The prebiotics are organic substances which are not digested and absorbed by a host but can selectively promote the metabolism and proliferation of beneficial bacteria in vivo, and can shorten the time for the lactic acid bacteria to reach a stationary phase, promote the proliferation of the lactic acid bacteria and delay the decay of the lactic acid bacteria. The fructo-oligosaccharide applied by the invention can promote the growth and metabolism of lactobacillus plantarum and pediococcus acidilactici, improve the fermentation rate and increase the metabolite, thereby reducing the breeding of mixed bacteria in the biological pretreatment fermentation process, and the quality guarantee period of dregs after the biological pretreatment can be prolonged due to higher viable count and metabolite of lactobacillus.
The mildew inhibitor achieves the purpose of preventing and treating the breeding of the mold by inhibiting the growth of microorganisms, but most mildew inhibitors such as calcium propionate and the like have an inhibiting effect on the growth and metabolism of lactic acid bacteria, and the potassium sorbate applied in the invention does not influence the normal growth and metabolism of the lactic acid bacteria while inhibiting the breeding of the mold, so that the purpose of further prolonging the quality guarantee period of the dregs after the biological pretreatment is finished is achieved.
B. Preparing a wet dreg mixed raw material: uniformly mixing 400-600 parts of wet residue raw materials, 300-400 parts of bran, 100-200 parts of rapeseed meal, 1-20 parts of sodium bicarbonate and 1-30 parts of calcium carbonate.
As a better embodiment in the application, 520 parts of wet dreg raw material, 300 parts of bran, 118 parts of rapeseed meal, 5 parts of sodium bicarbonate and 10 parts of calcium carbonate are uniformly mixed in the preparation of the wet dreg mixed raw material.
The water content of the raw materials of the dregs is usually about 60-90%, the proper water content in the process of solid biological pretreatment is about 30-55%, and the problems of difficult application of high-water feed, difficult fermentation of microorganisms with unbalanced carbon-nitrogen ratio and the like exist when the raw materials of the dregs are subjected to the biological pretreatment independently. According to the invention, 2 raw materials of bran and rapeseed meal are added, so that the balance carbon-nitrogen ratio is adjusted while the high-moisture residue raw material is subjected to moisture dilution, thereby meeting the growth and metabolism of lactic acid bacteria in the biological pretreatment process. The pH value of the lactobacillus suitable for fermentation is in the range of 6-7, but the pH value of most of the dregs raw materials is less than 5 and is acidic, so the treatment environment of the microorganism is adjusted to be the neutral environment which is most suitable for the growth and metabolism of the lactobacillus before the biological pretreatment by adding the sodium bicarbonate and the calcium carbonate.
C. Inoculating fermentation liquor: and uniformly spraying the fermentation liquor on the wet grain residue mixed raw material.
D. Solid state sealing fermentation: placing the inoculated wet residue mixed raw material of the fermentation liquor into a sealed breathing bag, and fermenting for 1-2 days in a constant temperature room at the temperature of 30-40 ℃.
In the solid-state sealed fermentation, the wet dreg mixed raw material inoculated with the fermentation liquor is placed in a sealed breathing bag and fermented for 2d in a thermostatic chamber at the temperature of 37 ℃.
An object of the present application is to protect a biological pretreatment method for reducing mildew in feed applications by using a wet stillage as described above.
As a better implementation mode in the application, the biological pretreatment method for reducing the mildewing of the wet dregs in the feed application can be suitable for various high-moisture dregs, compared with common biological pretreatment, the biological pretreatment time of the wet dregs is shortened by 50%, and the quality guarantee period can be prolonged by more than 60%. Compared with the prior art, the invention has the following beneficial effects:
the method provided by the invention has wide application range and is suitable for application of various high-moisture wet grain dreg raw materials such as wet white spirit grains, wet beer, wet vinegar grains, wet soy sauce grains, wet bean grains and the like in the feed.
The method provided by the invention directly uses the high-moisture wet dreg as the substrate to carry out biological pretreatment, and the wet dreg does not need to be dried and then applied to the feed after biological pretreatment, so that the water-soluble nutrients in the wet dreg are reserved, and the energy consumption of the drying process is saved.
And (III) the additive optimized in the method provided by the invention can change the environment which is difficult to quickly start fermentation in the wet dregs, thereby providing the optimal fermentation starting condition for the optimized microorganism in the invention.
And (IV) the optimized microorganisms in the method have the capability of rapid fermentation, and the dual benefit combination of probiotics and prebiotics improves the pretreatment efficiency of the fermentation body in vitro, shortens the traditional solid anaerobic fermentation time from 4-7 days to 2 days, and reduces the mould breeding caused by slow fermentation rate and overlong fermentation time.
And (V) the combination of the rich organic acid microbial metabolite and potassium sorbate in the fermentation process of the biological pretreatment method provided by the invention can effectively reduce the mildew of the high-moisture wet dregs in the feed application process, and compared with the common biological pretreatment method, the quality guarantee period of the wet dregs in the feed application process of the biological pretreatment method provided by the invention is improved by over 60 percent, so that a proper solution is provided for the treatment and utilization of waste resources.
Drawings
FIG. 1 is an external view of a treatment apparatus 1 according to example 3 of the present invention left standing at room temperature for 60 days;
FIG. 2 is an external view of a treatment apparatus 2 according to example 3 of the present invention after being left at room temperature for 60 d;
FIG. 3 is an external view of a treatment 3 of example 3 of the present invention left standing at room temperature for 60 days.
Detailed Description
The present invention is further illustrated by the following specific examples, but it should not be construed that the scope of the present invention is limited to the following examples, and it will be apparent to those skilled in the art that various technical features in the following examples can be appropriately combined, replaced, adjusted, modified, etc. according to the inventive concept and the entire contents of the present invention, and still fall within the scope of the protection of the present invention.
The parts referred to in the following examples are parts by weight, and 1kg can be regarded as each 1 part by weight.
Example 1:
the wet vinegar residue is a waste byproduct in the process of brewing the edible vinegar, the moisture of the wet vinegar residue is usually over 75 percent, and the wet vinegar residue is mildewed within 5 days when placed at normal temperature. Example 1 is the effect of adding different mildewcides on the mildewproof effect of high-moisture wet vinegar residues before biological pretreatment, comprising the following steps:
TABLE 1 classes of mildewcides for the different treatment groups
A. Preparing fermentation liquor: 0.5 part of pediococcus acidilactici (HEW-AP 27), 0.5 part of lactobacillus plantarum (GBW-LP 001), 0.1 part of saccharomyces cerevisiae (MST 01), 5 parts of glucose, 0.4 part of a mildew preventive (different treatment groups of mildew preventive are added according to the proportion shown in the table 1) and 0.5 part of fructo-oligosaccharide are dissolved in 40 parts of water at 37 ℃ and stirred for 180 seconds. Wherein the viable count of Pediococcus acidilactici (HEW-AP 27) is 1 × 10 10 CFU/g, viable count of Lactobacillus plantarum (GBW-LP 001) 1X 10 10 CFU/g, viable count of Saccharomyces cerevisiae (MST 01) 1 × 10 9 CFU/g。
B. Preparing a wet vinegar residue mixed raw material: uniformly mixing 520 parts of wet vinegar residue, 300 parts of bran, 118 parts of rapeseed meal, 5 parts of sodium bicarbonate and 10 parts of calcium carbonate.
C. Inoculating fermentation liquor: and uniformly spraying the fermentation liquor on the wet vinegar residue mixed raw material.
D. Solid state sealing fermentation: and (3) placing the wet vinegar residue mixed raw material inoculated with the fermentation liquor into a sealed breathing bag, and fermenting for 2d in a constant temperature room at the temperature of 37 ℃.
The biological pretreatment wet vinegar residue produced by the method is placed in a high-temperature high-humidity incubator (the temperature is 38 ℃ and the relative humidity is 80%) for sealed storage, whether mildew occurs or not is observed every day, the number of days when the mildew hyphae appear in the treatment groups is observed is defined as the number of mildew-proof days, and the total number of the mildew in samples of each treatment group is measured according to the method for measuring the total number of the mildew in feed GBT13092-2006 at the 30 th day of storage.
As can be seen from table 2, the wet vinegar residue after the biological pretreatment is mildewproof in the high temperature and high humidity environment for each treatment group of 2 (potassium sorbate group) > 4 (sodium benzoate group) > 3 (calcium propionate group) > 5 (sodium diacetate group) > 1 (blank control group). The longer the mildew-proof days, the better the mildew-proof effect, and the mildew-proof effect of 5 mildew-proof agents is the best as that of potassium sorbate under the same additive amount, so that the mildew-proof time is improved by 66.67% compared with that of the treatment 1 (blank control group). In terms of the total number of the moulds of each treatment group after being placed for 30 days, compared with other treatment groups, the total number of the moulds of the treatment group 2 (potassium sorbate group) in a high-temperature and high-humidity environment is the lowest and meets the requirement of the total number of the moulds in GB13078-2017 feed hygiene Standard.
Table 2 influence of different treatment groups of mildewcides on the number of mildewproof days of the wet vinegar residue after the biological pretreatment
TABLE 3 influence of different treatment groups of mildewcide on the total number of moulds in wet vinegar residue after biological pretreatment for 30 days
Example 2:
example 2 is a comparison of the effect of the biological pretreatment method of the present invention and commercial fermentation inoculum on the fermentation rate and mold-proof effect of high-moisture soy sauce lees. The method comprises the following steps:
table 4 example 2 treatment group
Treatment group 1 comprises the following steps:
A. preparing fermentation liquor: 0.5 part of pediococcus acidilactici (HEW-AP 27), 0.5 part of lactobacillus plantarum (GBW-LP 001), 0.1 part of saccharomyces cerevisiae (MST 01), 5 parts of glucose, 0.4 part of potassium sorbate and 0.5 part of fructo-oligosaccharide are dissolved in 40 parts of water at 37 ℃ and stirred for 180 seconds. Wherein the viable count of Pediococcus acidilactici (HEW-AP 27) is 1 × 10 10 CFU/g, viable count of Lactobacillus plantarum (GBW-LP 001) 1X 10 10 CFU/g, viable count of Saccharomyces cerevisiae (MST 01) 1 × 10 9 CFU/g。
B. Preparing a wet soy sauce lees mixed raw material: uniformly mixing 440 parts of wet soy sauce dregs, 360 parts of bran, 148 parts of rapeseed meal, 2 parts of sodium bicarbonate and 10 parts of calcium carbonate.
C. Inoculating fermentation liquor: and uniformly spraying the fermentation liquor on the wet soy sauce lees mixed raw material.
D. Solid state sealing fermentation: and (3) putting the wet soy sauce vinasse mixed raw material inoculated with the fermentation liquor into a sealed breathing bag, and fermenting in a thermostatic chamber at 37 ℃.
Treatment group 2 included the following steps:
A. preparing fermentation liquor: a commercial starter culture source 58003 is dissolved in 40 parts of water at 37 ℃ according to the product specification dosage of 4 parts and stirred for 180s.
B. Preparing a wet soy sauce lees mixed raw material: uniformly mixing 440 parts of wet soy sauce dregs, 360 parts of bran and 148 parts of rapeseed meal.
C. Inoculating fermentation liquor: and uniformly spraying the fermentation liquor on the wet soy sauce lees mixed raw material.
D. Solid state sealing fermentation: and (3) putting the wet soy sauce vinasse mixed raw material inoculated with the fermentation liquor into a sealed breathing bag, and fermenting in a constant temperature room at the temperature of 37 ℃.
Treatment group 3 comprises the following steps:
A. preparing fermentation liquor: commercial fermentation agent strong 99 is dissolved in 40 parts of water at 37 ℃ for stirring for 180s according to the product specification dosage of 0.3 part.
B. Preparing a wet soy sauce lees mixed raw material: 440 parts of wet soy sauce lees, 360 parts of bran and 148 parts of rapeseed meal are uniformly mixed.
C. Inoculating fermentation liquor: and uniformly spraying the fermentation liquor on the wet soy sauce lees mixed raw material.
D. Solid state sealing fermentation: and (3) putting the wet soy sauce vinasse mixed raw material inoculated with the fermentation liquor into a sealed breathing bag, and fermenting in a constant temperature room at the temperature of 37 ℃.
The number of lactic acid bacteria after fermentation, total acid and pH were measured at 2d, 3d and 4d of the fermentations according to the methods described in the various groups above. The finally produced biological pre-treated wet soy sauce lees were stored in a high temperature and high humidity incubator (temperature 38 ℃, relative humidity 80%), and whether there was any mildew or not was observed every day, and the number of days when the appearance of mold hyphae was observed in the treated group was defined as the number of days of mildew resistance.
The ideal pH value of the general feed raw materials after the external pretreatment of the biological fermentation is less than about 5.3, and the pH value is usually reduced to be less than 5.3 in the fermentation production as the end point of the fermentation production. The efficiency of biological pretreatment is also related to the mildew-proof effect, and in the biological pretreatment process, the more rapid the growth of dominant microorganisms such as lactic acid bacteria and the like, the faster the fermentation, and the smaller the breeding probability of the mildew in the feed. As can be seen from Table 5, the time until the ideal fermentation end point pH was reached in each treatment group was set to treatment group 1 at 2d, treatment group 2 at 3d, and treatment group 3 at 4d, i.e., the fermentation rate in the biological fermentation pretreatment of the soy sauce residue was set to treatment group 1 > treatment group 2 > treatment group 3. The faster fermentation rate indicates a faster growth rate of the microorganism, which is consistent with the results of the treatment groups 1 > 2 > 3 for the number of lactic acid bacteria in each group. In terms of mold prevention, as can be seen from table 6, the treatment groups 1 > 2 > 3 were used for the wet soy sauce lees after the biological pretreatment in the high-temperature and high-humidity environment for the mold prevention days. Compared with the commercial fermentation inoculant treatment group 2, the mildew-proof days of the treatment group 1 under the high-temperature and high-humidity environment are prolonged by 12 days, and the mildew-proof days are improved by 75%; compared with the commercial fermentation inoculant treatment group 3, the mildew-proof days of the treatment group 1 in a high-temperature and high-humidity environment are prolonged by 16 days, and are increased by 133.33%. The mold is difficult to grow under the high lactic acid bacteria and low pH acid environment conditions, and the number of the lactic acid bacteria and the total acid of the treatment group 1 under the biological pretreatment of the invention are higher than those of other commercial microbial inoculum biological pretreatment groups, which is also related to the longest mold-proof days of the treatment group 1.
TABLE 5 fermentation Effect of fermentation days on different biological Pre-treatment Wet Soy sauce lees
TABLE 6 influence of different biological pretreatment methods on the days of mildew resistance of wet soy sauce lees
Example 3:
example 3 is a comparison of the present biological pretreatment process and commercial fermentation inoculum for mold resistance in high moisture soy sauce lees fermentation at ambient temperature storage during actual production and application. The method comprises the following steps:
after biological pretreatment on 27 days at 8 months in 2021, 3 treatment groups produced in example 2 were left at room temperature for 30 days at Chengdu iron rider (LTD), and then transferred from Chengdu iron rider (LTD) to Cattong san Dile laying hen (LTD) for feeding on 24 days at 9 months in 2021, and the number of days when mold hyphae were found in the treatment groups during feeding was defined as the number of days of mold resistance.
As can be seen from Table 7 and FIGS. 1 to 3, the number of days for mold prevention was the longest in the biological pretreatment method treatment group 1 in the actual production and application processes. Compared with the commercial fermentation inoculant treatment group 2, the mildew-proof days of the treatment group 1 are prolonged by 26 days at normal temperature, and the mildew-proof days are increased by 61.90%; compared with the commercial fermentation inoculant treatment group 3, the mildew-proof days of the treatment group 1 in the normal-temperature environment are prolonged by 32 days, and the mildew-proof days are improved by 88.89%.
TABLE 7 influence of different biological pretreatment methods on days of mildew resistance of wet soy sauce lees
Example 4:
a biological pretreatment method capable of effectively reducing the mildew of wet distiller's grains in feed application comprises the following steps:
A. preparing fermentation liquor: 0.5 part of pediococcus acidilactici (HEW-AP 27) and plant lactobacillus0.5 part of bacteria (GBW-LP 001), 0.1 part of saccharomyces cerevisiae (MST 01), 5 parts of glucose, 0.4 part of potassium sorbate and 0.5 part of fructo-oligosaccharide are dissolved in 40 parts of water at 37 ℃ and stirred for 180 seconds. Wherein the viable count of Pediococcus acidilactici (HEW-AP 27) is 1 × 10 10 CFU/g, viable count of Lactobacillus plantarum (GBW-LP 001) 1X 10 10 CFU/g, viable count of Saccharomyces cerevisiae (MST 01) 1 × 10 9 CFU/g。
B. Preparing wet distiller's grains mixed raw materials: 480 parts of wet white spirit vinasse, 370 parts of bran, 123 parts of rapeseed meal, 10 parts of sodium bicarbonate and 10 parts of calcium carbonate are uniformly mixed.
C. Inoculating fermentation liquor: and uniformly spraying the fermentation liquor on the wet distiller's grains mixed raw material.
D. Solid state sealing fermentation: and (3) placing the wet distiller's grains mixed raw material inoculated with the fermentation liquor into a sealed breathing bag, and fermenting for 2d in a constant temperature room at the temperature of 37 ℃.
The biological pretreatment wet distiller's grains produced by the method are placed in a high-temperature high-humidity incubator (the temperature is 38 ℃ and the relative humidity is 80%) for sealed storage, whether mildew occurs or not is observed every day, and the days when the mildew hyphae appear in the treatment group are observed is defined as mildew-proof days.
Under the high temperature and high humidity environment, the days of mildew resistance of the wet distiller's grains without biological pretreatment is 4d, and the days of mildew resistance of the wet distiller's grains biologically pretreated according to example 4 is 42d.
Example 5:
a biological pretreatment method capable of effectively reducing the mildew of wet soy sauce lees in feed application comprises the following steps:
A. preparing fermentation liquor: 0.5 part of pediococcus acidilactici (HEW-AP 27), 0.5 part of lactobacillus plantarum (GBW-LP 001), 0.1 part of saccharomyces cerevisiae (MST 01), 5 parts of glucose, 0.4 part of potassium sorbate and 0.5 part of fructo-oligosaccharide are dissolved in 40 parts of water at 37 ℃ and stirred for 180 seconds. Wherein the viable count of Pediococcus acidilactici (HEW-AP 27) is 1 × 10 10 CFU/g, viable count of Lactobacillus plantarum (GBW-LP 001) 1X 10 10 CFU/g, viable count of Saccharomyces cerevisiae (MST 01) 1 × 10 9 CFU/g。
B. Preparing a wet soy sauce lees mixed raw material: uniformly mixing 440 parts of wet soy sauce dregs, 360 parts of bran, 148 parts of rapeseed meal, 2 parts of sodium bicarbonate and 10 parts of calcium carbonate.
C. Inoculating fermentation liquor: and uniformly spraying the fermentation liquor on the wet soy sauce lees mixed raw material.
D. Solid state sealing fermentation: and (3) placing the wet soy sauce vinasse mixed raw material inoculated with the fermentation liquor into a sealed breathing bag, and fermenting for 2d in a constant temperature room at the temperature of 37 ℃.
The biological pre-treated wet soy sauce lees produced by the method are placed in a high-temperature high-humidity incubator (the temperature is 38 ℃ and the relative humidity is 80 percent) for sealed storage, whether mildew occurs or not is observed every day, and the days when the mildew hyphae appear in the treated groups are observed is defined as the mildew-proof days.
Under the high temperature and high humidity environment, the mildew-proof days of the wet soy sauce grains without biological pretreatment are 2d, and the mildew-proof days of the wet soy sauce grains biologically pretreated according to example 5 are 28d.
Example 6:
a biological pretreatment method capable of effectively reducing the mildew of wet brewer's grains in feed application comprises the following steps:
A. preparing fermentation liquor: 0.5 part of pediococcus acidilactici (HEW-AP 27), 0.5 part of lactobacillus plantarum (GBW-LP 001), 0.1 part of saccharomyces cerevisiae (MST 01), 5 parts of glucose, 0.4 part of potassium sorbate and 0.5 part of fructo-oligosaccharide are dissolved in 40 parts of water at 37 ℃ and stirred for 180 seconds. Wherein the viable count of Pediococcus acidilactici (HEW-AP 27) is 1 × 10 10 CFU/g, viable count of Lactobacillus plantarum (GBW-LP 001) 1X 10 10 CFU/g, viable count of Saccharomyces cerevisiae (MST 01) 1 × 10 9 CFU/g。
B. Preparing a wet brewer's grain mixed raw material: 480 parts of wet beer grains, 300 parts of bran, 151 parts of rapeseed meal, 10 parts of sodium bicarbonate and 10 parts of calcium carbonate are uniformly mixed.
C. Inoculating fermentation liquor: and uniformly spraying the fermentation liquor on the wet beer lees mixed raw material.
D. Solid state sealing fermentation: and (3) placing the inoculated wet beer lees mixed raw material into a sealed breathing bag, and fermenting for 2d in a constant temperature room at the temperature of 37 ℃.
The biological pretreatment wet brewery mash produced by the method is placed in a high-temperature high-humidity incubator (temperature is 38 ℃, relative humidity is 80%) for sealed preservation, whether mildew occurs or not is observed every day, and the days when the mildew hyphae appear in the treatment group are observed is defined as mildew-proof days.
The days of mold proofing of the brewery mash without biological pretreatment under high temperature and high humidity environment was 3d, and the days of mold proofing of the wet brewery mash with biological pretreatment according to example 6 was 36d.
Example 7:
a biological pretreatment method capable of effectively reducing mildew of wet vinegar residue in feed application comprises the following steps:
A. preparing fermentation liquor: 0.5 part of pediococcus acidilactici (HEW-AP 27), 0.5 part of lactobacillus plantarum (GBW-LP 001), 0.1 part of saccharomyces cerevisiae (MST 01), 5 parts of glucose, 0.4 part of potassium sorbate and 0.5 part of fructo-oligosaccharide are dissolved in 40 parts of water at 37 ℃ and stirred for 180 seconds. Wherein the viable count of Pediococcus acidilactici (HEW-AP 27) is 1 × 10 10 CFU/g, viable count of Lactobacillus plantarum (GBW-LP 001) 1X 10 10 CFU/g, viable count of Saccharomyces cerevisiae (MST 01) 1 × 10 9 CFU/g。
B. Preparing a wet vinegar residue mixed raw material: uniformly mixing 520 parts of wet vinegar residue, 300 parts of bran, 118 parts of rapeseed meal, 5 parts of sodium bicarbonate and 10 parts of calcium carbonate.
C. Inoculating fermentation liquor: and uniformly spraying the fermentation liquor on the wet vinegar residue mixed raw material.
D. Solid state sealing fermentation: and (3) placing the wet vinegar residue mixed raw material inoculated with the fermentation liquor into a sealed breathing bag, and fermenting for 2d in a constant temperature room at the temperature of 37 ℃.
The biological pretreatment wet vinegar residue produced by the method is placed in a high-temperature high-humidity incubator (the temperature is 38 ℃ and the relative humidity is 80%) for sealed storage, whether mildew occurs or not is observed every day, and the days when the mildew hyphae appear in the treatment group are observed is defined as mildew-proof days.
Under the high temperature and high humidity environment, the mildew-proof days of the wet vinegar residue without biological pretreatment is 5d, and the mildew-proof days of the wet vinegar residue after biological pretreatment according to example 7 is 35d.
Example 8:
a biological pretreatment method capable of effectively reducing the mildew of wet bean dregs in feed application comprises the following steps:
A. preparing fermentation liquor: 0.5 part of pediococcus acidilactici (HEW-AP 27), 0.5 part of lactobacillus plantarum (GBW-LP 001), 0.1 part of saccharomyces cerevisiae (MST 01), 5 parts of glucose, 0.4 part of potassium sorbate and 0.5 part of fructo-oligosaccharide are dissolved in 40 parts of water at 37 ℃ and stirred for 180 seconds. Wherein the viable count of Pediococcus acidilactici (HEW-AP 27) is 1 × 10 10 CFU/g, viable count of Lactobacillus plantarum (GBW-LP 001) 1X 10 10 CFU/g, viable count of Saccharomyces cerevisiae (MST 01) 1 × 10 9 CFU/g。
B. Preparing a wet vinegar residue mixed raw material: uniformly mixing 450 parts of wet soybean dregs, 300 parts of bran, 149 parts of rapeseed meal, 4 parts of sodium bicarbonate and 20 parts of calcium carbonate.
C. Inoculating fermentation liquor: and uniformly spraying the fermentation liquor on the wet bean dreg mixed raw material.
D. Solid state sealing fermentation: and (3) putting the wet fermented bean curd mixed raw material inoculated with the fermentation liquor into a sealed breathing bag, and fermenting for 2d in a thermostatic chamber at the temperature of 37 ℃.
The biological pretreatment wet bean dregs produced by the method are placed in a high-temperature high-humidity incubator (the temperature is 38 ℃ and the relative humidity is 80%) for sealed storage, whether mildew occurs or not is observed every day, and the days when the mildew hyphae appear in the treatment group are observed is defined as mildew-proof days.
Under the high-temperature and high-humidity environment, the mildew-proof days of the wet fermented bean curd without biological pretreatment are 2d, and the mildew-proof days of the wet fermented bean curd after biological pretreatment according to example 8 are 30d.
The foregoing basic embodiments of the invention and their various further alternatives can be freely combined to form multiple embodiments, all of which are contemplated and claimed herein. In the scheme of the invention, each selection example can be combined with any other basic example and selection example at will. Numerous combinations will be known to those skilled in the art.
Although the present invention has been described herein with reference to the illustrated embodiments thereof, which are intended to be preferred embodiments of the present invention, it is to be understood that the invention is not limited thereto, and that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure.
Claims (7)
1. A biological pretreatment method for reducing mildew of wet lees in feed applications, characterized by comprising the steps of:
A. preparing fermentation liquor: dissolving 0.1-2 parts of pediococcus acidilactici, 0.1-2 parts of lactobacillus plantarum, 0.1-1 part of saccharomyces cerevisiae, 1-8 parts of glucose, 0.1-2 parts of potassium sorbate and 0.1-2 parts of fructo-oligosaccharide in 10-40 parts of water at 37 ℃ by weight, and stirring for 180 seconds;
B. preparing a wet dreg mixed raw material: uniformly mixing 400-600 parts of wet residue raw materials, 300-400 parts of bran, 100-200 parts of rapeseed meal, 1-20 parts of sodium bicarbonate and 1-30 parts of calcium carbonate;
C. inoculating fermentation liquor: uniformly spraying the fermentation liquor on the wet grain residue mixed raw material;
D. solid state sealing fermentation: placing the inoculated wet residue mixed raw material of the fermentation liquor into a sealed breathing bag, and fermenting for 1-2 days in a constant temperature room at the temperature of 30-40 ℃.
2. The method of claim 1, wherein:
the pediococcus acidilactici is pediococcus acidilactici HEW-AP27, the lactobacillus plantarum is lactobacillus plantarum GBW-LP001, and the saccharomyces cerevisiae is saccharomyces cerevisiae MST01.
3. The method of claim 2, wherein:
in the preparation of the fermentation liquor in the step A, 0.5 part of pediococcus acidilactici, 0.5 part of lactobacillus plantarum, 0.1 part of saccharomyces cerevisiae, 5 parts of glucose, 0.4 part of potassium sorbate and 0.5 part of fructo-oligosaccharide are dissolved in 40 parts of water at 37 ℃ and stirred for 180s.
4. A method according to claim 1 or 3, characterized in that: the viable count of the Pediococcus acidilactici in the preparation of the fermentation liquid in the step A is 1 multiplied by 10 10 CFU/g, of Lactobacillus plantarumThe number of viable bacteria is 1 × 10 10 CFU/g, the viable count of Saccharomyces cerevisiae is 1 × 10 9 CFU/g。
5. The method of claim 4, wherein: in the step B, 520 parts of wet dreg raw material, 300 parts of bran, 118 parts of rapeseed meal, 5 parts of sodium bicarbonate and 10 parts of calcium carbonate are uniformly mixed.
6. The method according to claim 1 or 5, characterized in that: the wet residue raw material is wet vinegar residue, wet soy sauce residue, wet beer residue or wet distiller's grains.
7. The method of claim 6, wherein: in the step D, the solid state sealed fermentation is carried out at the fermentation temperature of 37 ℃ for 2 days.
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