Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
  • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
  • C12Y101/03004—Glucose oxidase (1.1.3.4)
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
  • A23K30/10—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder
  • A23K30/15—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder using chemicals or microorganisms for ensilaging
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
  • A23K30/10—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder
  • A23K30/15—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder using chemicals or microorganisms for ensilaging
  • A23K30/18—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder using chemicals or microorganisms for ensilaging using microorganisms or enzymes
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y111/00—Oxidoreductases acting on a peroxide as acceptor (1.11)
  • C12Y111/01—Peroxidases (1.11.1)
  • C12Y111/01007—Peroxidase (1.11.1.7), i.e. horseradish-peroxidase
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y301/00—Hydrolases acting on ester bonds (3.1)
  • C12Y301/03—Phosphoric monoester hydrolases (3.1.3)
  • C12Y301/03026—4-Phytase (3.1.3.26), i.e. 6-phytase
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
  • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
  • C12Y302/01001—Alpha-amylase (3.2.1.1)
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
  • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
  • C12Y302/01002—Beta-amylase (3.2.1.2)
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
  • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
  • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
  • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
  • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase

Definitions

• Fermentative procedure for feed preservation and an additive for performing the preservation are Fermentative procedures for feed preservation and an additive for performing the preservation .
• the presen t inven tion concerns a f ermen tative procedure f or preserving pro tein f eed with the aid of l actic acid produc ing bacteria .
• the inven tion f urther concerns an additive for preserving pro tein feed wi th the aid of l actic ac id producing bacteria .
• protein feed such as fish, fish offals, slaughter offals, etc.
• Drying involves likewise high energy costs.
• value in use of the feed is impaired owing to changes taking place in the feed raw material during drying.
• Fermentative preservation methods are based on the use of lactic acid bacteria in such manner that they prdduce lactic acid from carbohydrate contained in the feed raw material or added thereto.
• the raw material used in connection with fermentation, local conditions and temperature and fermentation arrangements have given rise to problems in the form of improper fermentation and of product spoiling. Improper fermentation is due to lactic acid fermentation failing to come under way correctly, or to improper organisms gaining ascendance and thus causing spoiling of the raw material.
• the object of the present invention is to eliminate the abovementioned drawbacks occurring in connection with fermentative preservation methods, and to provide a novel fermentative proce dure for preserving protein feed in such a way that feed preservation will be accomplished more reliably than before, with lewer instances of improper fermentation than before and with best results possible, that is, without spoiling of the feed.
• the invention concerns a procedure for fermenting mainly feed raw material of animal origin, i.e., of raw material containing mainly protein of animal origin. Most of the procedures previously presented relate to lactic acid fermentation of raw materials of plant origin. Fermentation proceeds in different manner in a product of animal origin from that in a product of plant origin .
• the invention is based on the use, in connection with lactic acid fermentation, of glucono-delta-lactone and of carbohydrate-cleaving and oxygen-eliminating enzymes. Ey action of glucono-deltalactone, the pH of the protein feed raw material can be rapidly and efficiently brought down far enough so that the growth of improper organisms is inhibited, that is, improper organisms cannot gain ascendance in the raw material mix, and improper fermentations as well as product spoiling are prevented.
• carbohydrate-cleaving enzymes By action of carbohydrate-cleaving enzymes, the cleaving of carbohydrates, e.g. of starch, to mono- and disaccharides is enhanced, and the growth of lactic acid bacteria using them for their carbon source is strengthened.
• the additive of the invention for preserving protein feed contains said glucono-delta-lactone and said carbohydrate-cleaving enzymes.
• the procedure of the invention and the use of the product of the invention is easy and simple, and they imply no extra investments on top of the equipment used in conventional fermentative preserving procedures. Furthermore, the operating cost of the procedure is favourable, for instance compared with deep-freezing and drying.
• the product obtained by the procedure keeps well and is not subject to spoiling e.g. in connection with its use.
• conventional bacteria used in connection with lactic acid fermentation may be used, for instance Lactabacil l us acidaphil us , Lactabacil lus bulgaricus, Lactobacil l us casei, Lact ⁇ bacil l us hel veticus, Lactabacil l us lactis, Lact ⁇ bacil l us plantarum, Lact ⁇ bacil l us curvatus, Lactobacil l us sake, Pediococcus acidil acti, Pedi ⁇ coccus cerevisiae, Fedi ⁇ c ⁇ ccus pent ⁇ paceus, Streptococcus faecium and Streptococcus lactis .
• Partcularly advantageous are homofermentative non-proteolytic lactic acid bacteria, that is, those which produce no gas in connection with fermentation.
• the procedure and product of the invention are applicable in preserving feed raw materials containing protein, such as fish, fish offals, slaughter offals, meat-bone meal and equivalent feed raw materials.
• the endogenous enzymatic activity of the feed raw material may be detrimental in view of fermentation. It is therefore advan taqeous to pasteurize raw materials which have a high content of own enzymes (e.g. slaughter offals), that is, to heat them about 5 minutes at a temperature between 6 ⁇ and 90oC, whereby the enzymes are inactivated.
• Another conceivable way to inactivate the raw material's own enzymes is to use special inhibitors, for instance the product named "Pepstatin” marketed by the company Sigma Chem., which is a hexapeptide preparation.
• Protease inhibitors are mostly compounds with peptide structure. Such inhibitor is typically used in a quantity on the order of 1 mg per kg feed raw material, for instance 0.3 to 3 mg per kg feed raw material.
• the quantity of glucono-delta-lactone added is appropriately such that the pH of the feed raw material goes down below 5.5 within a few hours, e.g. 1-4 hrs, such as less than 2 hrs, advantageously about 1 hr. Desired effect on the pH value is usually achieved with a lactone addition of 0.1 to 2% , advantageously 0.5%, referred to the feed raw material quantity (the feed raw material consisting e.g. of slaughter offals with dry matter e.g. 10 to 70%, appropriately 25 to 35%, the glucono-delta-lactone quantities calculated on the total quantity including water).
• the additives or enzyme mixes that are used contain advantageously amylase and/or glucose oxidase.
• the enzymes may contain e.g. alpha-amylase, beta-amylase, glucoamylase, beta- glucanase, cellulase, hemicellulase, pectinase, lactoperoxidase, lactase, lysozyme, alpha-galact ⁇ sidase, phytase, etc.
• the purpo with the enzymes is to cleave carbohydrates, that is starch, to mono- and disaccharides so that lactic acid bacteria may use them for their carbon source.
• an oxygen-eliminating enzyme in order to achieve anaerobic fermentation and to speed up the lactic acid fermentation.
• the additive of the invention may in addition contain, other enzymes, e.g. those cleaving cellular tissues of plants, such ss cellulases, bericelInlases and pectinases.
• the glucono-delta-lactone, the enzyme mix and the lactic acid bacteria, and possibly carbohydrates, may be added to the feed raw material in combination or separately, taking practical circumstances and requirements into account.
• the additive of the invention tar preserving protein feed may comprise one mix containing the above-mentioned components and which is meant to be added to the feed raw material at one time.
• the additive may alternatively comprise several separate mixes, each containing one or several of the above-mentioned components, and said mixes being intended to be added to the feed raw material in combination or separately.
• the amount of lactic acid bacteria in the additive is for instance such that the additive, when added to the feed raw material, produces an initial bacterial content e.g. of about 10 3 to 10 8 per g, suitably 10 5 to 10 6 per g.
• the lactic acid bactery count is e.g. 10 4 to 10 10 , suitably 10 9 to 10 9 .
• the ultimate pH of the fermented feed is 3.5 to 4.5, suitably 3.8 to 4.2.
• the fermenting temperature is below 50°C, suitably 15 to 40°C, for instance 20oC.
• the carbohydrate source used in the procedure and containing the above-mentioned additives is e.g. barley, oats, wheat, molasses or another equivalent carbohydrate source known in feed industry.
• the carbohydrate is advantageously gelatinized, e.g. treated in an extruder.
• the fish is ground to pulp, transferred into a mixer, and into this are dispensed preservative mixtures 1 and 2 (mixed in 3 1 of water), and carefully mixed.
• the compounded mass is transferred in a covered vat, degree of filling less than 85%.
• the vats are hermetically sealed, stored at 20-25oC for at least 3 days, until pH is less than 4.3. The pH of the mass goes down immediately upon adding the preservative mixture.
• Preservative mixture 1 contained: glucono-delta-lactone 6.45 kg, barley flour 3.53 kg, glucose oxidase (12 500 u/ml), 10 g (cat.neg.), alpha-amylase 3.8 g, glucoamylase 3.8 g, and cellulase 3.8 g.
• Preservative mixture 2 contained: product sold urider the trademark name Lactostart 03 (Chr. Hansen) 50 g, and product sold under the trademark name Pediostart 40 (Chr. Hansen) 38 g.
• Example 3 70-80% of preserved mass as obtained in Example 1, 20-25% fish meal, 2% vitamin mixture, 3-8% alginate, 2-4% fish oil, 0-2% wheat bran and 0-0.1% preservative are mixed together and pel l eted .
• the pellets are packed in a plastic box, in which they may be stored for 1-3 days, protected from sun and rain.
• Example 3
• the s l aughter offals may be pasteurized according to need and conditions, as has been set forth in the foregoing. Storage takes place in hermetically closed silos, the only communication with external air a breather tube.
• Pediostart 40 50 mg was heated to 20°C and thereto was admixed preservative mixture, 1% of the raw material mass.
• the preservative mixture contained:
• Glucoamylase 200 2.0 g
• Beta-amylase (BBA 1500) 10.0 g Glucose oxidase (10000 U/ml) 1.0 g
• the raw material mix containing preservative was carefully mixed and transferred into a fermenting vessel.
• the raw material mix contained:
• Example 5 was repeated, using a mixture of raw material and preservative, containing:
• Example 6 was repeated, using ground slaughter offals instead of ground fish. The results were consistent with those in Example 6.
• Lactic acid bacteria mix 10 g is fermented as in Example 1.
• whey concentrate and extruded cereal may be used glucose, saccharose or lactose, in solution or crystalline form.
• Lactic acid bacteria 100 mg pH and acid number of the product developed as follows during fermentation:
• Example 9 was repeated, using instead of sorbate, lipase and and lysozym ⁇ 100 mg per kg raw material. pH and acid number of the product developed as follows during fermentation:
• Example 9 The mixture contained:
• Glucono-delta-lactone 5 mg pH and acid number of the product thus obtained developed as follows during the fermentation and preservation period:

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• General Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
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• General Chemical & Material Sciences (AREA)
• Animal Husbandry (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Food Science & Technology (AREA)
• Fodder In General (AREA)
• Micro-Organisms Or Cultivation Processes Thereof (AREA)
• General Preparation And Processing Of Foods (AREA)

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• 1986
  • 1986-12-19 FI FI865246A patent/FI77773C/fi not_active IP Right Cessation
• 1987
  • 1987-12-04 IS IS3292A patent/IS3292A7/is unknown
  • 1987-12-17 DD DD87310643A patent/DD265791A5/de unknown
  • 1987-12-18 EP EP88900372A patent/EP0335896A1/en not_active Withdrawn
  • 1987-12-18 WO PCT/FI1987/000171 patent/WO1988004527A1/en not_active Application Discontinuation
  • 1987-12-18 AU AU10590/88A patent/AU1059088A/en not_active Abandoned
  • 1987-12-18 JP JP63500564A patent/JPH02501705A/ja active Pending
  • 1987-12-21 NZ NZ223021A patent/NZ223021A/en unknown
• 1988
  • 1988-08-11 NO NO1988883573A patent/NO883573D0/no unknown
  • 1988-08-18 DK DK463488A patent/DK463488A/da not_active Application Discontinuation

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