CS270563B2 - Method of feed-stuffs admixture production - Google Patents

Description

The invention relates to a process for producing a feed additive having a protein and vitamin content increased by on-site fermentation from agricultural and industrial by-products with a starch content greater than 30% by weight.

Traditional crop production is no longer sufficient to cover the absolutely necessary need for full-value proteins for high-value cattle breeding. Since ruminants can use protein non-protein (NPN) substances to satisfy their protein needs, protein deficiency mainly affects single-stomach animals such as pigs, poultry, etc. To reduce protein deficiency, protein is also used soya, which is also suitable for human nutrition.

In recent years, extensive research has been carried out to produce cheap protein of ever better value. Protein fodder production also relates to the Hungarian Patent Specifications 174 262, 151 207, 175 538, 181 771, 152 696, 178 342, 179 332 and 165 381.

One possibility to reduce protein deficiency or substitute lies in the production of unicellular proteins (SCP) for feed purposes. Of the unicellular proteins, a valuable protein source is a yeast protein having an amino acid array substantially identical to that of soybean and which can advantageously be used for fattening pigs and poultry. The lysine content of yeast protein, which is one of the most important limiting factors in pig feed, is even higher than that of extracted soybean. Yeast protein is also rich in other important limiting amino acids (lysine, methionine, threonine, triptophan).

The composition of yeast, calculated as dry matter, is as follows:

000 g

560 g g 10 g 80 g 320 g 782 g / kg dry matter

11.44 MJ / kg dry matter 15.85 MJ / kg dry matter

The pig can digest the crude protein and nitrogen-free extracted substances in an excellent way. The digestibility of nutrients in pigs is as follows:

dry matter crude protein crude fat crude fiber crude nitrogen ash plain extract chemical value digestible energy metabolizable energy

organic substances 89 X Crude protein 90 X Crude fat 10 X Crude fiber - nitrogen free extract 95 X

Yeast is a source of vitamins, among others a source of numerous kV vitamins. Since these are important components of the prostate group of enzymes involved in respiration and metabolism, they are of great biological and pathological importance.

However, in animals with a single stomach, such as pigs or poultry, the absorption of vitamin V is significantly lower. Therefore, the replacement of these vitamins is the task of feed experts.

In the dry matter of 1 kg of yeast, the following amounts of vitamins can be taken into account:

thiamine 190 mg pantothenic acid 102 mg riboflavin 25 mg biotin 0.8 mg pyridoxine 45 mg folic acid 26.0 mg nicotinic acid 580 mg choline 3.8 0

It is clear from the above values that yeast is a valuable source of vitamins and proteins that can be used well for feeding.

CS 270 563 B2

In view of the above, attempts have been made worldwide to produce unicellular proteins, and numerous methods have been developed for the production of various types of yeast for animal feed.

Various yeast strains, Saccharomyces, Torula or Candida have been used in the prior art. Most methods are based on molasses base used for the production of spirits. .

In all known processes, the final fermentation product, yeast, is dewatered and used.

The storage costs of the fermentation base, molasses or others directly applicable in fermentation, sugar-containing agricultural waste, the cost of draining the yeast feed thus obtained, the sterile fermentation conditions and the yeast transport and storage lead to high costs for the production of feed yeast. In the process according to the invention, the object was to reduce unnecessary transport and storage costs and to eliminate the disadvantages of the known methods.

The purpose of the present invention is to provide a method by which a feed additive with an increased content of proteins and vitamins can be produced on or near the site from feed, agricultural and industrial by-products which are also available in large-scale plants and containing more than 30% protein.

The feed with a starch content of at least 30% by weight, eg corn kernels, CCM (carboxymethylcellulose) and mashed potato in a manner known per se, is diluted in a closed mixing tank with water at a temperature of at least 60 ° C, preferably 70 ° C. The dry weight of the mash thus obtained is 250 to 300 g / l. Green mash or malt produced in an amount of 1 to 5% by weight, to the mash dry matter, is fed to the mash with continuous mixing, on-site alone. After stirring for two to three hours, a mash containing 40 g / l, preferably 60 g / l of sugar is obtained by hydrolysis. To this mash is added a mixture of potassium and copper chloride, magnesium, ferrous and zinc sulphate and ammonium hydrogen phosphate in an amount of 1% by weight, to the total weight of the mash. Thereafter, 50% by weight of water are added to the sugar-containing mash with continuous stirring to the total amount of mash. The water temperature is chosen so that the temperature of the diluted mash is 25 to 35 ° C, preferably 30 ° C.

The diluted sugar-containing mash comes to a closed fermenter, where it is inoculated either with yeast obtained in a previous fermentation or with the cultured yeast suspended in water to a yeast count of 10 ^ / ml. The fermentation is carried out until the number of yeast reaches 5 χ 10 ⁷ / ml, preferably 10 / ml. With such an amount of fermentation suspension, the fermentation takes at least six, preferably eight hours.

If the oxygen content of the fermentation slurry is maintained at 0.5-1 mg / l in the closed fermenter and the pH is 5.5-6.5, the alcohol content is maintained below 0.1% even with filtered but non-sterile air. Potential infection with pathogenic bacteria or wild yeast does not affect fermentation. Prolonged fermentation can cause lactic acid bacteria to multiply, resulting in lactic acid and a decrease in pH. When this happens, fermentation is discontinued, after disinfection, the fermenter is refilled with dilute, fermented sugar-containing and inoculated with noble yeast (germ count 10 ⁶ / ml). If two fermenters are used, the inoculation can be carried out with yeast obtained in the fermenter in operation. The use of two fermenters makes it possible to omit the production of inoculations. known from the production of baker's yeast, and the necessary equipment.

The barley, which is the starting material for green malt production, is soaked in the sterilization solution before germination.

The process according to the invention will be illustrated in the following examples:

CS 270 563 B2

Example 1

With 300 kg of corn grits ground to a grain size of 2 mm, 685 ml of water at 70 ° C are introduced with stirring. To the mash thus obtained, the prepared green malt and 10.62 kg of a mixture of salt and urea are added directly to the feed utilization site. The composition of the mixture of urea and salts, based on 1,000 l of mash, is as follows:

ammonium dihydrogen phosphate 5.7 0/1 urea 4.2 9/1 magnesium sulfate heptahydrate 0.5 g / i Potassium chloride 0.2 g / i ferrous sulfate heptahydrate 0.005 g / i zinc sulfate heptahydrate 0.005 g / i dihydrochloride chloride dihydrate 0,002 g / i

Stirring was continued for 3 hours at 70 ° C. When the sugar content reaches a concentration of 60 g / l, 500 l of water are brought to the mash to be hydrolyzed, the temperature of which is chosen such that the temperature of the diluted, hydrolyzed mash is 35 ° C. If necessary, cooling must be carried out. 5 kg of yeast suspended in 100 l of water are added to the appropriately cooled hydrolyzed mash which is fed to the fermenter. Fermentation was carried out for 8 hours until the yeast count reached ΙΟθ / ml.

The alcohol and lactic acid concentrations are measured at sampling. At least 500 liters of yeast-containing mash are left in the fermenter in order to be able to form a fermentation medium with a seed count of 10 .mu.g / ml after collection from a new fermented feed of hydrolyzed mash.

Example 2

With 250 kg of dried and ground potatoes, 737.5 l of 60 ° C water are introduced into the mixing tank while stirring. 12.5 kg of malt are added to the mash thus obtained. The hydrolysis is carried out for at least 2 hours with continuous stirring until the sugar concentration reaches 40 g / l. 10.612 kg of the previously prepared salt-urea mixture in suspended form are added to the hydrolyzed mash with continuous stirring. To the mash is added 500 l of water at a temperature such that the temperature of the diluted hydrolyzed mash is at least 25 ° C. The cooled, diluted hydrolyzed mash was added to 750 L of the fermentation liquid remaining from the previous fermentation, which contained yeast of 10 µg / ml. The procedure is as in Example 1.

When the concentration of alcohol and / or lactic acid exceeds 0.5% by weight, alcohol or 1% by weight of lactic acid, the fermentation is interrupted. The fermenter is disinfected. Then the fermenter is put back into operation as described in Example 1.

An advantage of the method according to the invention is that the reduction of protein deficiency in this way can be solved at low cost. The yeast can be produced in a closed fermenter at or near the site of use. The freshly produced fermented product can be consumed immediately by wet feeding without the need for storage and drying. The high content of vitamins in the fermented feed makes it possible to reduce the amount of imported vitamin preparations. As an energy source, feed with a starch content of more than 30% by weight is used, which is produced on a large scale and used in large quantities in cattle breeding as part of a feed mix. In this process, the cost of storing the starting materials for fermentation, such as molasses or other waste, is eliminated.

In the process of the invention, the fermentation is not required to be sterile. High temperatures are not required for starch hydrolysis and no sterilization equipment is required. Usually, in the manufacture of starch, the cultivation required in the process according to the invention is omitted. Thus, no equipment is required for the production of seed yeast in two or more stages, since commercially available baker's yeast is used at the start of the fermentation.

Claims (1)

SUBJECT OF THE INVENTION Process for producing a feed additive having a protein and vitamin content increased by fermentation from agricultural and industrial by-products, characterized in that the ground feed having a starch content of at least 30% by weight, for example corn grains or industrial by-products, the mashed potato is mixed with water at a temperature of at least 60 ° C and with 1 to 5% by weight, based on the dry weight of the feed, green malt produced in a manner known per se on the site itself. The dry matter content of the resulting pulp is 250 to 300 g / l, hydrolysis is carried out and 1% by weight, based on the total amount of mash, of nutrients, is supplied to the obtained mash with a sugar content of 40 to 60 g / l with continuous stirring in a closed mixing tank. salts such as urea, potassium and copper chloride, magnesium or zinc sulphate, and ammonium hydrogen phosphate, the hydrolyzed mash is cooled and fed to a sealed fermenter, inoculated with a baking yeast suspension of at least 10 ⁶ germs per ml, maintaining aeration during fermentation % of the obtained protein-containing product is continuously withdrawn and the fermentation with a fresh sugar solution is carried out in the fermenter.