DD265791A5 - EXPERIENCE FOR CONSERVATION OF EGG FOOD - Google Patents

Abstract

The invention relates to a fermentation process for the preservation of protein feed with the aid of lactic acid-producing bacteria in the presence of carbohydrates, in which Gluconsaeure-delta-lactone and carbohydrate-splitting ferment are added to a proteinaceous feed raw material.

Description

Field of application of the invention

The invention relates to a fermentation process for the preservation voi ^v protein feed with the help of lactic acid-producing bacteria. The invention further relates to an additive for the preservation of protein feed with the aid of lactic acid-producing bacteria.

Characteristic of the known state of the art Currently Elwolßfutter such as fish, fish fillets, slices, etc. mainly by acidification, cooling, drying and Fermented preserved. Cooling, especially deep freezing, causes high equipment and engery costs. In addition, the cooling can

a spoiling of the feed, z. B. if this is used after thawing, not prevent.

Drying also entails high energy costs. In addition, the utility value of the feed is due to the changes

impaired, which take place during drying in the feedstock.

Fermentation preservation methods are based on the use of lactobacilli in such a way that they release lactic acid Produce carbohydrate contained in or added to the feedstock. The one related to the Fermentation used raw material, the local conditions and the temperature as well as the fermentationvo. directions have problems

caused in the form of incorrect fermentation and spoilage of the product. Incorrect fermentation is due to the fact that lactic acid fermentation does not get off to a good start or false organisms gain dominance and thus cause spoilage of the raw material.

Object of the invention It is an object of this invention to provide the above mentioned in connection with the fermentation preservation method Disadvantages and to provide a new fermentation process for the preservation of protein feed, in which the Food preservation safer than before, with fewer cases of incorrect fermentation than before and with the best possible Results, d. H. done without spoiling the feed. It is also an object of Erflndu '' to provide a novel fermentation process for preserving protein feed for disposal in

the fermentation process starts and runs faster and more effectively than before.

It is a further object of the invention to provide an additive which is added to the protein feedstock

should, so that the fermentation according to the above mentioned can be made even more advantageous and reliable than before.

Presentation of the weaving of the invention As for the features characterizing the invention, reference is made to the claims. The invention relates to a method for fermenting mainly feed raw materials of animal origin, d. H. of feed raw materials,

which contain mainly protein of animal origin. Most of the methods outlined above concern dio

Lactic acid fermentation of raw materials of vegetable origin. The fermentation runs in a product of animal origin differently from ice into

a product of plant origin.

The invention is based on the use of glucono-delta-lactone and carbohydrate-splitting and

oxygen-separating enzymes. By the action of glucono-delta-lactone, the pH of the

Protein feed raw material can be brought down so fast and effectively that the growth of false organisms

is inhibited, d. H. False organisms in the mixture of raw materials can not win the supremacy, and false ones

Fermentation and spoilage of the product can be prevented. By the action of carbohydrate-splitting enzymes, splitting of carbohydrates, e.g. from strength to mono- and Promoted disaccharides and growth of lactic acid bacteria using them for their carbon source,

strengthened.

The additive according to the invention for the preservation of protein feed contains glucono-delta-lactone and the

carbohydrate-splitting enzymes.

When applying the method and / or product according to the invention it is achieved that the preservation of

proteinaceous feedstock will be reliable and repeatedly successful without improper fermentation and without spoiling the product under the conditions of current practice. The method is also for ύ '«. ; <- sending person not driving.

The process of the invention and the use of the inventive product are easy and simple, and they

do not require any additional investments in the equipment used in conventional preservation processes.

In addition, the operating costs of providing, for example, compared to freezing and drying are favorable. The product obtained by the process keeps well and is not spoil, z. B. in connection with his Use, exposed. In the process according to the invention, conventional bacteria used in connection with the lactic acid fermentation

be used; Lactobacillus acidaphik's, Lactobacillus bulgarlcus, Lactobacillus easel, Lactobacillus helvetious,

Lactobacillus lactis, Lactobacillus plantarum, Lactobacillus curvatus, Lactobacillus sake, Pediococcus acidilacti, Pediococcus

cerevlsiae, Pediococcus pentapaceus, Streptococcus faecium and Streptococcus lactis. Homofermentative non-proteolytic lactic acid bacteria, ie. H. those bacteria that do not excite gas during fermentation.

The inventive method and product are applicable in the conservation of rutterrohstoffen, the protein as Fish, fish waste, slaughterhouse waste, meat bone meal and equivalent feed materials. The endogenous fermentative effect of the feedstock may be detrimental to fermentation. It is therefore appropriate To pasteurise raw materials with a high content of own enzymes (for example slaughterhouse waste), i. for about 5 minutes

Heat at a temperature between CO and 90 ⁰ C ru, whereby the enzymes are inactivated.

Another conceivable way to ; Inactivation of the raw material's own enzymes consists in the use of special enzymes Inhibitors, eg, "products" .Pepstatin *, Vo ₁ ; <Jer Sigma Chem. Is distributed and is a Hexapeptidpräparat. Protease inhibitors are mainly compounds with peptid structure. Such an inhibitor is typically present in an amount in

of the order of 1 mg per kg feedstock, e.g. 0.3 to 3mg per kg feedstock used.

The amount of glucono-delta-lactone added is suitably so high that the pH of the feedstock is within

a few seconds, for. 1-4 hours, better within less than 2 hours, preferably within about 1 hour, below 6.5. The desired effect on the pH is in each case achieved with a lactone addition of 0.1 to 2%, preferably 0.5%, based on the amount of feedstock. (For example, the feedstock consists of slaughterhouse waste with, for example, 10 to 70%, suitably 25 to 35% dry matter, and the amounts of glucono-delta-lactone are calculated on the basis of the total amount including water.)

The additives or mixtures of enzymes used \ Ortellhafterwoise contain Amylaec and / or glucose oxidase. In addition, the enzymes z. Alpha-amylase, beta-amylase, glucoamylase, beta-glucanase, cellulase, hemlcellulaso,

rectinase, lactoperoxidase, lactase, lysozyme, alpha-galactosidase, phytase> isw. contain. The task of the enzymes is the

Cleavage of carbohydrates, i. Starch, in mono- and disaccharides, so that lactobacteria these as their Can use carbon source. In addition, if desired, a sai / ersiof (separating fermentation) can be used

to achieve anaerobic fermentation! and accelerate the lactic acid fermentation. To improve the

Digestibility of vegetable raw materials in the process, other enzymes, such as the cell tissue of Plant-splitting terments w! Cellulases, hemicellulasone and pectinases, used in dom

The additive according to the invention can be recovered.

The glucono-dolta-lactone, the fermenter fermented and the lactic acid bacteria and possibly the carbohydrates can

having regard to the practicalities and requirements, added together or separately to the feedstock

become. Furthermore, the additive according to the invention for the preservation of protein feed may consist of a mixture which contains the abovementioned constituents and is to be added at once to the feed raw material. However, the additive may also consist of several separate mixtures, each of which contains one or more of the abovementioned constituents, these gomes being added together or separately to the feedstock.

The amount of lactic acid bacteria in the additive is, for example, so great that when added to the additive Feedstock has a Anfangebakteriengehalt, for example, about 10 'to 10 * per gram, suitably from 10 ^s to

10 * per gram, generated. At the end of the fermentation, the lactic acid bacteria content is eg 10 * to 10 °, suitably 10 ^s

The pH of the fermented feed is 3.5 to 4.5, more preferably 3.8 to 4.2. The fermentation temperature is not higher than 60 ° C, most preferably 15 to 40 ° C, e.g. at 20X. The carbohydrate source used in the process and containing the above-mentioned additives is, for example Barley, oats, wheat, molasses or other equivalent source of cabbage sources known in the animal feed industry. The Carbohydrate is advantageously gelled, e.g. B. treated in an extruder. The invention will be described below in detail by means of embodiments, but without being limited to the

is limited examples shown.

AusfOhrungsbelsplele example 1

A rollover fabric containing 650 kg fresh or frozen fish or fish waste, 90 kg soybean meal (extruded), 250 kg wheat flour (raw and / or roasted) is heated to 18-30 ° C (e.g., with hot water). The fish is ground to a pulp, placed in a blender and added to preservative mixtures 1 and 2 (mixed in 31 water) and mixed thoroughly. The mixed mass is placed in a covered vat that is filled to less than 85%. The Bot'iche are hermetically sealed and stored at 20-25 ° C for at least three days until the pH value is uriter 4.3. The pH of the mass goes down immediately after the addition of the preservative mixture. The preservation of the product is considered to have been successfully completed when the pH reaches a value of 4.2 within 3-4 days. Once the pH is below 4.3, the product may as well be stored in a colder environment, but not so cold that the product freezes. In a silo storage, the silo upper so-called breathing tubes in connection with the outside air.

Preservative mixture 1 contained: 6.45kg glucono-derta-lactone, 3.53kg barley flour, glucojexylase (12500μ / ml), 10g (cat neg), d-amylase 3.8g, glucoamylase 3.8g and cellulase 3 The preservative mixture 2 contained: 50g of the product sold under the trademark Lactostart 03 (Chr. Hansen) and 38g of the product sold under the trademark Pediostart 40 (Chr. Hansen).

Bet game 2

70-80% of the conserved mass obtained according to Example 1, 20-26% fish meal, 2% vitamin mixture, 3-8% alginate, 2-4% fish oil, 0-2% wheat bran and 0-0.1% Konservlerungsrtoff be mixed together and pelletized. The pellets are packed in a plastic container, where they can be stored for 1-3 days, protected from rain and sun.

Example 3

900kg slaughterhouse waste (pork, beef, poultry), the 'were heated at 60 * C S minutes, 90kg Futterwoizen (roasted or raw) and 10 kg preservative mixture of 10g / t Alpha-amylase 10 g / ton, glucoamylase, 6.0 kg / t Glucono-ualta-lactone and 4.98kg / t barley flour were mixed together and mixed with the preservative mixture of 10-160g / t Lactostart 03 and 10-60g / t Pediostart 60. After mixing, the mass is pumped into a silo. The silo is held at 25-35 ° C for 3 days, with the pH of the mass dropping to 4.2.

If necessary, the slaughterhouse waste may be pabijuriisiort as required and conditions, as stated above. The storage takes place in hermetically sealed silos, whereby the only connection to the outside world is a respiratory or ventilation pipe.

BelspIfM

Make a Ro ^1. Mixture

ftstseehering ⁸⁵⁰ O

extruded wheat flour 15Pfl

Lactostart 03 (Hanson) 50 mg Pediostart 40 50 mg

was heated to 2OX and added with a preservative mixture in an amount of 1% of the raw material mass. The preservative mixture contained:

for expressed alpha-amylase 2.0 g

Glucoamylase 200 'Og Btta Amylase (BBA 1500) 10.0g Glucose oxidase (10000U / ml) 1.0g Cellulase 1.0 g Gluconic acid delta-lactone 600.0 g

extruded soybean meal '484,0 g

The pH of the mass thus obtained was 4.3 days 4 days after fermentation. example The raw material mixture with the preservative was mixed thoroughly and placed in a fermentation tank. The Raw material mixture contained: Slaughterhouse waste, ground 840 g

atranggepreßter wheat 155 g

molded alpha-amylase 30 mg

Beta-amylase 30 mg Cellulase 40 mg Glucose oxidase 100 mg Glucono-delta-lactone 4.8 g Lactic acid bacteria mixture 100 mg

The fermentation began over a period of 20 days, and the pH of the product evolved during fermentation was as follows:

Storage time pH acid number Days ml 0.1 N NaOH / 10g

1 4,7 12,3

2 4.4 22.0

3 4.3 25.4 10 4.0 35.0 20 4.0 36.6

Example 6 Example 5 was carried out using a mixture of raw material and preservative of the following Composition repeated.

ground fish / fish waste 80Og

extruded wheat 100g

extruded soybeans 100 g

Glucono-delta-lactone 6.4 g

bacterial alpha-amylase 12 mg

Glucoamylase i2mg Cellulase 15 mg Glucose Oxide Dose 14 mg Lactic acid bacterial mixture 100mg The pH word and the acid number of the product evolved according to example Example 7 Example 6 was repeated using ground slaughtering instead of ground fish. The Results agreed with ions in Example β Oberein.

Examples Milled Sch ¹ ichtabf all 128 kg atranggepreßtesWeizen-barley Gomisch 20 kg A mixture of raw material and preservative of the composition given below will win in Example 1 whey concentrate 30 kg fermented. Glucono-delta-lactone 7.5 kg Glucoseoxldase 1.5g Alpha-amylase 1.5g Beta-amylase 1.2g Beta-glucanase 1, bg Hemicellulese 1.0g Milchsäurehakterienmitchung 10g

Instead of whey concentrate and extruded cereal, glucose, sucrose or lactose can be twisted in solution or in crystalline form.

Example 9 In this experiment, a mixture of raw material and preservative was fermented, which is also a compression molded Contained inhibitor. The mixture had the following composition:

ground fish 900 g

extruded cereal 100 g

Glucono-delta-lactone 6.5 g Alpha-Amylase 10 mg Glucoamylase 10 mg Potassium sorbent 1000 mg Milkfiure bacteria blend 100mg The pH and acid value of the product evolved during fermentation as follows: Storage time pH acid number Days ml 0.1 N NaOH / 10g

0 6.3 1.9

1 5.6 6.9

2 ', 6 18.8

3 4.5 22.3 14 4.2 40.3 28 4.2 42.2

The Frgebnisso show that the use of molded inhibitor is possible in connection with the inventive Gärvorfahren.

Example 10 Example 9 was repeated with lipase and a lysozyme in an amount of 100 mg per kg of raw material instead of Sorbate repeated. The pH and sedimentation rate of the product evolved during fermentation as follows: Storage time pH acidity Days ml0,1N NaOH / 10g

0 6.1-4.0

1 4.4 24.0 12 4.2 43.5

Example 11 A mixture of excipient and preservative was fermented as in Example 9. The mixture sat down as follows

together:

ground fish 840 g

pre-roasted cereals 150 g

Alpha-amylase 30 mg Beta-amylia 30 mg Cellulose 40 mg Hemicellulose 20 mg Glucose oxidase 10 mg Glucono-deha-lactone 6 mg

The pH and acid value of the product thus obtained developed as follows during the fermentation and preservation period:

Preservation time pH acid number Months ml0.1 N NaOH / 10g

0 6.4 6.5

1 4.3 33.4 2.5 4.0 33.1 3.5 3.9 36.5 4.5 4.0 36.0

5.5 4.2 36.4

6.6 4.1 37.3

The Ausfühi-ungsbelsplele merely illustrate the invention. The embodiments of the invention may be different within the scope of the following claims.

Claims (11)

1. fermentation process for the preservation of protein feed with the aid of lactic acid-producing bacteria in the presence of carbohydrates, characterized in that are added to a protein-containing feedstock gluconic acid delta-lactone and carbohydrate-splitting ferment. 2. The method according to claim 1, characterized in that glucic acid delta-lactone is added, so that the pH of the feedstock, preferably within 2 hours, drops below 5.5. 3. The method according to claim 1, characterized in that gluconic acid delta-lactone is added in an amount of 0.1 to 2.0% based on the amount of feed raw material. Λ. Method according to one of claims 1 to 3, characterized in that the feed raw material is mixed with amylose and glucose oxidase. 5. The method according to any one of claims 1 to 4, characterized in that a sudrstoffabscheidendes ferment is added to the feedstock. 6. '/ experience according to one of claims 1 to 5, characterized in that the feedstock / nlpha-amylase, beta-amylase, glucoamylase, beta-glucanase, cellulase, hemicellulase, pectinase, glucose oxidase, lactoperoxidase and / or phytase are added. 7. The method according to any one of claims 1 to 6, characterized in that the feedstock homofermentative lactic acid bacteria are added. 8. The method according to any one of claims 1 to 7, characterized in that the feed raw material for inactivation of the endogenous fermentation activity of the feed raw material for 5 to 10 minutes at 60-90 ⁸ C is heated. 9. The method according to any one of claims 1 to 8, characterized in that the endogenous fermentation activity of the feed raw material is inactivated with a FermevUhemmstoff. 10. additive for the preservation of protein feed with the aid of lactic acid-producing bacteria, which is added to the feedstock in connection with the onset of fermentation, characterized in that it contains gluconic acid delta-lactone and carbohydrate-splitting ferment. 11. An additive according to claim 10, characterized in that it comprises amylase and glucose oxidase and possibly alpha-amylae, beta-amylase, glucoamylase, beta-glucanase, cellulase, hemicelluiase, pectinase, glucose oxidase, lactoperoxidase, catalase, lactase, protease, lysozyme, alpha Contains galactosidase and / or phytase. 12. additive according to claim 10, characterized in that it contains horr.uferm ^ ntative lactic acid bacteria.