JP2007006751A - Method for generating fermented feed - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for stably generating fermented feed having little destructive fungi such as Bacillus coli and yeast, and richly containing lactobacillus. <P>SOLUTION: The method for generating fermented feed comprises the following process: mixing crop feed with warm water at a prescribed mixing ratio to generate crop solution 3; inoculating lactobacillus culture liquid 4 into the crop solution 3 to generate primary fermentation preparatory liquid P1; and fermenting the primary fermentation preparatory liquid P1 to generate primary fermented feed H1, wherein the fermentation temperature is set to (38±1)°C, liquid properties are set to have pH 5.5-6.0, and the fermentation period is 6-9 h; taking out 80 wt.% of the primary fermented feed as fermentation liquid for fermented liquid feed to ensure the remaining 20 wt.% fermented feed as a fungus bed; refilling the crop solution 3 equivalent to the taken-out part to generate secondary fermentation preparatory liquid so as to ferment the feed. After prescribed times of repetition of the process described above, another new lactobacillus culture liquid 4 is inoculated into the feed to be fermented as stated above. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a fermented feed, and more particularly to a method for producing a fermented feed capable of stably producing a fermented feed having a small number of harmful bacteria such as Escherichia coli and yeast and containing a large amount of living lactic acid bacteria.

A large number of bacteria live in the intestines of humans and pigs. These bacteria are called intestinal bacteria, and there are hundreds of types, and the number of such bacteria ranges up to 100 trillion. In addition, a group of these various bacteria is generally referred to as intestinal flora or intestinal flora, as if a group of plants were swarming. Intestinal bacteria can be broadly classified into useful bacteria such as lactic acid bacteria, harmful bacteria such as Escherichia coli and Salmonella, and intermediate bacteria that do not belong to either of them when classified from the viewpoint of their functions and effects on pigs.
By the way, even though harmful bacteria such as Escherichia coli live in the intestines, humans and pigs are healthy because useful bacteria such as lactic acid bacteria suppress the growth of harmful bacteria such as Escherichia coli. This is because the intestinal flora maintains a certain balance. On the other hand, if harmful bacteria such as Escherichia coli grow for some reason and the balance of the intestinal flora is lost, the action of the large intestine will be inhibited and symptoms such as diarrhea, abdominal pain or fever will appear, and intestinal rot will be promoted and health Harmful substances are generated, and these harmful substances put burden on organs and promote aging. Therefore, maintaining the balance of the flora in the intestine in a form in which useful bacteria predominate is very effective not only for maintaining health but also for preventing aging. In particular, the action of lactic acid bacteria in the intestinal flora has attracted attention as a probiotic effect not only in human food but also in pig feed (see, for example, Non-Patent Document 1).
By the way, when it comes to pig feed, food residues such as leftovers are associated in Japan, and in fact, food residues are widely used as pig feed. On the other hand, in Europe, especially Britain, the Netherlands, and Denmark, which are advanced pig farming countries, food factory by-products (mainly those that cannot be put on the market as products due to poor shape), so-called bipros, are discarded in the process of food production. Widely used as pig feed. For example, these bipros are used as a liquid feed in which wheat flour is mixed together with a grain solution prepared by dissolving water in a predetermined weight ratio, or as a fermented liquid feed in which lactic acid bacteria or lactic acid fermentation broth is added to the liquid feed. (For example, refer nonpatent literature 2.).
In recent years, the influence which the content rate of the fermented liquid in the said fermented liquid feed has on the growth of a pig is studied (for example, refer nonpatent literature 3).
In this way, fermented liquid feed contains abundant lactic acid bacteria, so it maintains normal intestinal flora of pigs and is very good for pig health, and the base feed is human food such as bipro and grains. It has the advantages that it is a high-nutrient substance that is close to, and that it is liquid and is easy to digest and absorb and has high feed efficiency. As a result, it has been evaluated that the pork meat is soft, odorless, fat is moist, fat is sweet, and fat is not persistent.

"Fermentation of liquid diets for pigs", Ronald Scholten, P.75-89 "Recent Advances in Animal Nutrition", P.C.Garnsworthy, PhD J. Wiseman, PhD, University of Nottingham Publishing "Digestive Physiology of Pigs", edited by J.E.LINDBERG and B.Ogle, School of Animal Nutrition Management, Swedish University of Agricultural Sciences. 264-268

By the way, in the said nonpatent literature 2, when the environmental temperature when lactic acid bacteria ferment, what is called fermentation temperature exists in the temperature range of 20 to 30 degreeC, it is suitable for growth of lactic acid bacteria.
However, in this temperature range, it is suitable not only for lactic acid bacteria but also for fermentation of other bacteria, and in addition to the number of lactic acid bacteria, the number of harmful bacteria such as Escherichia coli and yeast is increased.
On the other hand, in Europe, the addition of antibiotics to feed has been banned since 2006, and the number of Salmonella must be controlled below a certain level by 2009. Therefore, it is considered that in Japan, in response to trends in Europe, progress will be made in the direction of prohibiting the addition of antibiotics to feed. That is, from now on, it is considered that a method for producing a fermented liquid that suppresses harmful bacteria such as Escherichia coli and yeast in the process of lactic acid fermentation without relying on chemicals is indispensable.
Therefore, the problem to be solved by the present invention has been made in view of the above-mentioned problems of the prior art, and stable fermented feed containing a small number of harmful bacteria such as Escherichia coli and yeast and containing a large amount of live lactic acid bacteria. It is to provide a method for producing a fermented feed that can be produced.

A first invention for achieving the above object is to produce a cereal solution in which warm water is mixed with a cereal feed at a predetermined weight ratio, and then a lactic acid bacterium as an inoculum for a fermentation preparation liquid containing all or part of the cereal solution. A method for producing a fermented feed by inoculating a culture solution and then fermenting the fermentation preparation solution at a predetermined fermentation temperature to obtain a fermented feed, wherein the hydrogen ion concentration of the fermentation preparation solution is adjusted to pH = 5.5 to 6 By adjusting the fermentation temperature to 37 to 39 [° C.] and fermenting the fermentation preparation liquid, a fermented feed rich in lactic acid bacteria having a small number of harmful bacteria such as Escherichia coli can be stably generated. It is characterized by that.
The inventor of the present application diligently studied the influence of the fermentation temperature on the fermentation of lactic acid bacteria, and when the fermentation temperature was raised, when the fermentation temperature reached a certain fermentation temperature, the growth of the lactic acid bacteria in the fermented feed did not change, but Escherichia coli and yeast, etc. It was found that the growth of harmful bacteria was suppressed, some of them died and the number of these bacteria decreased drastically. Furthermore, as a result of examining the fermentation temperature range in which the effect of suppressing the growth of only the harmful bacteria was observed, the effect was seen in the temperature range of 37 ° C. to 39 ° C. At higher temperatures, only the growth of E. coli and yeast was observed. It was also found that the growth of lactic acid bacteria was suppressed, and that the temperature below that level had no effect on the growth of E. coli, yeast or lactic acid bacteria.
In addition, the inventor earnestly studied the influence of hydrogen ion concentration on lactic acid fermentation, and when the hydrogen ion concentration of the fermentation preparation liquid or the grain solution immediately before fermentation is lowered, that is, when the pH is increased, It was found that the growth of lactic acid bacteria was rapidly accelerated in the subsequent lactic acid fermentation. Furthermore, as a result of investigating the pH range in which the effect of rapidly promoting the growth of lactic acid bacteria was observed, the effect was seen in the range of pH 5.5 to 6.0. However, at pH higher than that, not only lactic acid bacteria but also E. coli and yeast grew.
Therefore, in the method for producing a fermented feed according to the first aspect of the invention, after producing the fermentation preparation liquid, the pH is adjusted to the range of 5.5 to 6.0, and the fermentation temperature of the fermentation preparation liquid is 37 ° C to 39 ° C. By adjusting the temperature within the range of ° C., the growth of lactic acid bacteria in the fermentation broth is promoted and the growth of Escherichia coli, yeast and the like is suitably suppressed. Thereby, in a fermentation cycle, only lactic acid bacteria will proliferate and it will become possible to produce | generate stably fermented feed with few E. coli numbers and rich in lactic acid bacteria.

In the second invention, the hydrogen ion concentration is adjusted at the initial stage of fermentation.
According to the present inventor's earnest research, raising the pH of the fermented feed throughout the fermentation is shifting the liquidity to the neutral side, so not only lactic acid bacteria but also harmful bacteria such as E. coli and yeast On the other hand, it was found that the growth of Escherichia coli, yeast and the like was suppressed while the liquidity was on the acidic side.
Therefore, in the method for producing a fermented feed according to the second aspect of the present invention, in order to ensure that the liquidity is near neutral in the initial stage of fermentation and the liquidity is on the acidic side thereafter, the hydrogen ion concentration This adjustment was to be performed in the early stage of fermentation. As a result, the initial stage of fermentation was caused by excessive fermentation and growth of lactic acid bacteria, Escherichia coli and yeast by pH adjustment, and when the liquidity shifted to the acidic side after that stage, the growth of Escherichia coli and yeast was suppressed. Thus, only lactic acid bacteria are suitably fermented and propagated. In combination with the appropriate fermentation temperature, the growth of Escherichia coli and yeast is further suppressed, and only lactic acid bacteria are suitably fermented and propagated.

In a third aspect of the invention, a portion of the fermented feed is removed as a feed to produce a residual fermented liquid, then the residual fermented liquid is supplemented with the grain solution to produce a fermented preparatory liquid, and then the fermented preparatory liquid is fermented Then, after repeating the fermentation cycle of generating a residual fermentation solution again a predetermined number of times, the fermentation preparation solution was again inoculated with the lactic acid bacteria culture solution, and the fermentation cycle was repeated.
In the method for producing a fermented feed according to the third aspect of the invention, a fermented feed containing a large amount of lactic acid bacteria in which the number of lactic acid bacteria is maintained at a certain level or more can be stably produced.

  According to the method for producing a fermented feed of the present invention, the hydrogen ion concentration of the fermentation liquor before fermentation is adjusted to a range of pH = 5.5 to 6.0, and the fermentation temperature of lactic acid bacteria is 38 ± 1 [° C.]. Since the fermented feed is fermented by adjusting to this range, it is possible to suitably suppress the growth of harmful bacteria such as Escherichia coli and yeast and favorably promote only the fermentation and growth of lactic acid bacteria. In addition, the number of lactic acid bacteria can be increased by setting the inoculum of the lactic acid bacteria culture solution to around 4% weight concentration of the fermented feed, the fermentation time from 6 hours to 9 hours, and the content of residual fermented feed from 15% to 20%. The number of inoculations of the lactic acid bacteria culture solution with respect to the fermented feed for maintaining the above in a certain level is about once per week. Thereby, it becomes possible to stably produce a fermented feed containing a large amount of lactic acid bacteria. Thus, the fermented feed rich in lactic acid bacteria is mixed with Vipro and given to pigs as fermented liquid feed, so that the pigs grow healthy under the probiotic effect of lactic acid bacteria. As a result, for example, high-quality pork that has no odor and is moist in fat is supplied to the market.

  Hereinafter, the present invention will be described in more detail with reference to embodiments shown in the drawings.

FIG. 1 is an explanatory view showing a fermentation process of lactic acid bacteria in the method for producing fermented feed according to the present invention.
In the first step 10 of FIG. 1 (a), in the fermentation tank HT, the hot water 1 is added to the grain feed 2 at a ratio of 1: 2.5 by weight, and the grain solution 3 is obtained by sufficiently stirring. 960 [kg] is generated. The grain feed 2 is composed of corn, defatted soybean meal and defatted meal, and the composition thereof is, for example, 63:10:27 in order. Moreover, the temperature of the hot water 1 is preferably 40 ° C. to 42 ° C., for example.

  In the second step 20 of the same (b), for example, 40 [kg] is inoculated to the grain solution 3 so as to give a 4% weight concentration of lactic acid bacteria culture solution as an inoculum, and the primary fermentation preparation solution P1. Is generated. In addition, the order of the head indicates the number of fermentations of lactic acid bacteria with respect to the inoculated lactic acid bacteria culture solution. Therefore, generally, the n-th fermentation preparation liquid Pn is a fermented feed solution immediately before the n-th lactic acid fermentation occurs. The n-th fermented feed Hn described below indicates a fermented feed solution produced by the n-th lactic acid fermentation. Moreover, the n-th residual fermentation broth Bn described later indicates a fermented feed solution left as a bacterial bed of the next lactic acid fermentation from the n-th fermented feed Hn.

FIG. 2 is an explanatory diagram showing the fermentation cycle of lactic acid bacteria in the method for producing fermented feed according to the present invention.
In the third step 30 of FIG. 2A, a pH adjusting solution OH, for example, caustic soda is added to the primary fermentation preparation solution P1 to lower the hydrogen ion concentration (increase the pH).

By the way, FIG. 3 is a graph which shows the influence which the hydrogen ion density | concentration before fermentation of a fermentation preparation liquid has on the growth of lactic acid bacteria.
FIG. 3 (a) shows that the primary fermentation preparation liquid P1H obtained by adjusting the primary fermentation preparation liquid P1 from pH = 4.8 to pH = 6.0 for 1 hour out of 7 hours of fermentation time. The transition results of the pH when fermented for 7 hours using the primary fermentation preparatory liquid P1 and the cereal solution 3 for which pH adjustment has not been made are shown. On the other hand, (b) shows the number of lactic acid bacteria per ml of the pH-adjusted primary fermentation preparation liquid P1H, primary fermentation preparation liquid P1 and grain solution 3 with respect to (a).

  From the result of (b), in the increase in the number of lactic acid bacteria by fermentation, the primary fermentation preparation liquid P1H whose pH was adjusted was confirmed to increase by about 5 times compared with the start of fermentation, whereas the primary fermentation liquid without pH adjustment was confirmed. The fermentation preparation liquid P1 was confirmed to increase by about 1.5 times compared to the start of fermentation, while the grain solution 3 was confirmed to increase by about 1.8 times. Thus, the growth of lactic acid bacteria can be promoted by raising the pH of the fermentation preparation solution before fermentation.

  The optimum value for pH adjustment is preferably adjusted within the range of pH = 5.5 to 6.0. When the liquidity of the fermentation preparation exceeds pH = 6, it takes time for the liquid to return again to pH = 5.4 or lower, at which growth of E. coli and yeast is suppressed. This is because it gives an opportunity for such harmful bacteria to grow.

  Returning to FIG. 2 again, in the fourth step 40 of (b), the temperature of the primary fermentation preparatory liquid P1H whose pH has been adjusted is set to 38 ± 1 [° C.], preferably 37 [° C.]. Then, it is fermented for 6 to 9 hours together with the fermentation time of (a) to produce the primary fermented feed H1.

By the way, FIG. 4 is a graph which shows the influence which fermentation temperature has on the growth of lactic acid bacteria and yeast.
This graph shows the number of lactic acid bacteria and the number of yeasts when the fermentation temperature is set to 37 ° C. and the mixed bacteria T1 of lactic acid bacteria and yeast are cultured in a sterilized synthetic medium, and the mixed bacteria of lactic acid bacteria and yeasts. The sampling results every 24 hours with the number of lactic acid bacteria and the number of yeasts when T2 is cultured are shown. The solid line indicates the sampling result of the mixed bacteria T1 when the fermentation temperature is set to 37 ° C., and the alternate long and short dash line indicates the sampling result of the mixed bacteria T2 when set to 30 ° C.

The sterilization treatment was performed by exposing to an environment of pH = 6.0 and 121 ° C. for 18 minutes. The composition of the synthetic medium is 2 g glucose, 0.2 g peptone, 0.3 g yeast extract, 0.1 g meat extract, sodium phosphate 12H ₂ O (Na ₂ HPO ₄ · 12H ₂ O). 0.1 g, potassium dihydrogen phosphate (KH ₂ PO ₄ ) 0.1 g, and sodium chloride (NaCl) 0.1 g were dissolved in 100 ml of water and prepared.

  In addition, “Lactobacillus salivarius subsp salicinius JCM 1046” and “Lactobacillus rhamnosus MAFF 516003” were used as lactic acid bacteria. Further, as the yeasts, the membrane-producing yeasts “Debaryomyces hansenii JCM 5204” and “Pichia anomala JCM 5209” were used. The lactic acid bacteria were measured using a BCP-added plate count agar medium.

  As a result, as shown in FIG. 4 (a), the mixed bacteria T1 when the fermentation temperature was set to 37 ° C. and the mixed bacteria T2 when the fermentation temperature was set to 30 ° C. showed an increasing tendency similar to koji, and the lactic acid bacteria There is no significant difference in numbers. The reason why the mixed bacteria T1 is slightly smaller in the number of lactic acid bacteria than the mixed bacteria T2 is considered to be due to the difference in the number of lactic acid bacteria at the start of fermentation, and therefore the number of lactic acid bacteria at the start of fermentation becomes the same. When adjusted in this way, the number of lactic acid bacteria after 48 hours from the fermentation is considered to be approximately the same.

  On the other hand, as shown in (b), the mixed bacteria T1 when the fermentation temperature was set to 37 ° C. and the mixed bacteria T2 when the fermentation temperature was set to 30 ° C. were almost the same in the number of yeasts at the start of fermentation. However, the mixed bacteria T1 decreased for 48 hours from the fermentation, while the mixed bacteria T2 increased, and the mixed bacteria T2 was significantly more than the mixed bacteria T1 in the number of yeasts after 48 hours from the fermentation. Proliferates with significant differences.

  The above results indicate that by setting the fermentation temperature to 37 ° C., it is possible to selectively suppress the growth of only the yeast in the mixed lactic acid bacteria and yeast.

  For reference, FIG. 5 is a graph showing the effect of fermentation temperature on the growth of lactic acid bacteria and yeast alone. In addition, Fig.5 (a) shows the sampling result for every 24 hours of the number of lactic acid bacteria in lactic acid bacteria T3 when setting fermentation temperature to 37 degreeC, or lactic acid bacteria T4 when setting to 30 degreeC. On the other hand, (b) shows a sampling result every 24 hours of the number of yeasts in yeast T5 when the fermentation temperature is set to 37 ° C or yeast T6 when the fermentation temperature is set to 30 ° C.

  FIG. 5 (a) is considered not to be a significant difference, although the lactic acid bacteria T4 with the fermentation temperature set to 30 ° C. is slightly higher in the number of lactic acid bacteria than the lactic acid bacteria T3 with the fermentation temperature set to 37 ° C. On the other hand, most of the yeast T5 with the fermentation temperature set to 37 ° C. was killed after 48 hours, and the yeast T6 with the fermentation temperature set to 30 ° C. was about 20 times the number of yeasts after 48 hours. It has increased. These results also show that when the fermentation temperature is set to 37 ° C., the growth of lactic acid bacteria is hardly affected, but the growth of yeast is greatly suppressed.

Similarly, FIG. 6 is a graph showing the effect of fermentation temperature on the growth of lactic acid bacteria and E. coli.
This graph shows the number of lactic acid bacteria and the number of E. coli when the fermentation temperature is set to 37 ° C. and the mixed bacterium T7 of lactic acid bacteria and E. coli is cultured in a sterilized synthetic medium, and the mixed bacteria of lactic acid bacteria and E. coli is set to 30 ° C. The sampling results every 24 hours with the number of lactic acid bacteria and the number of E. coli when T8 is cultured are shown. The solid line indicates the sampling result of the mixed bacteria T7 when the fermentation temperature is set to 37 ° C, and the alternate long and short dash line indicates the sampling result of the mixed bacteria T8 when the fermentation temperature is set to 30 ° C.

The sterilization treatment was performed by exposing to an environment of pH = 6.0 and 121 ° C. for 18 minutes. The composition of the synthetic medium is 2 g glucose, 0.2 g peptone, 0.3 g yeast extract, 0.1 g meat extract, sodium phosphate 12H ₂ O (Na ₂ HPO ₄ · 12H ₂ O). 0.1 g, potassium dihydrogen phosphate (KH ₂ PO ₄ ) 0.1 g, and sodium chloride (NaCl) 0.1 g were dissolved in 100 ml of water and prepared.

  “Lactobacillus salivarius subsp salicinius JCM 1046” and “Lactobacillus rhamnosus MAFF 516003” were used as lactic acid bacteria. Moreover, what was extract | collected from pig feces was used as colon_bacillus | E._coli. The lactic acid bacteria were measured using a BCP-added plate count agar medium.

  As shown in FIG. 6 (a), there is no significant difference in the number of lactic acid bacteria for both the mixed bacteria T7 when the fermentation temperature is set to 37 ° C. and the mixed bacteria T8 when the fermentation temperature is set to 30 ° C. In addition, it is considered that the number of lactic acid bacteria in the mixed bacteria T8 is slightly smaller than the mixed bacteria T7 due to the difference in the number of lactic acid bacteria at the start of fermentation, and therefore the number of lactic acid bacteria at the start of fermentation is the same. When adjusted in this way, the number of lactic acid bacteria after 48 hours from the fermentation is considered to be approximately the same.

  On the other hand, as shown in the same (b), the mixed bacteria T7 when the fermentation temperature was set to 37 ° C. exceeded the mixed bacteria T8 when the fermentation temperature was set to 30 ° C. in the number of E. coli at the start of fermentation. Nevertheless, during the 48 hours after fermentation, the number of E. coli has decreased. On the other hand, the number of E. coli in the mixed bacterium T8 increased for 24 hours and decreased thereafter, but still increased by about 100 times or more compared with that at the start of fermentation, and grew about 10,000 times or more compared to the mixed bacterium T7. There is a significant difference between the mixed bacteria T7 and the mixed bacteria T8.

  The above results indicate that by setting the fermentation temperature to 37 ° C., it is possible to selectively suppress the growth of only E. coli in a mixed bacterium of lactic acid bacteria and E. coli.

For reference, FIG. 7 is a graph showing the effect of fermentation temperature on the growth of E. coli alone.
This graph shows the sampling result every 24 hours of the number of E. coli in E. coli T9 when the fermentation temperature is set to 37 ° C. or E. coli T10 when the fermentation temperature is set to 30 ° C.

  E. coli T9 whose fermentation temperature is set to 37 ° C. grows rapidly from the start of fermentation, but decreases rapidly after 24 hours. On the other hand, Escherichia coli T10 whose fermentation temperature is set to 30 ° C. grows rapidly from the start of fermentation like Escherichia coli T9, and is slightly reduced after 24 hours. As a result, the number of E. coli of E. coli T10 is about 10,000 times that of E. coli T9. From these results, it can be easily understood that when the fermentation temperature is set to 37 ° C., the growth of lactic acid bacteria is hardly affected (see FIG. 5A), whereas the growth of E. coli is greatly suppressed. .

  Returning to FIG. 2 again, in the fifth step 50 of (c), for example, 80% of the primary fermented feed H1 is taken out as a fermented liquid of the fermented liquid feed, and 20% of the remaining primary fermented feed H1. The first residual fermented feed B1 corresponding to is secured as the next fungus bed.

  The amount of the first residual fermented feed B1 varies depending on the inoculation amount of the lactic acid bacteria culture solution in the second step 20 and the number of fermentation cycles after inoculation. In this embodiment, since the inoculated amount of the lactic acid culture solution is 4% by weight of the fermented feed and the number of fermentation cycles is 7, the amount corresponding to about 20% of the fermented feed is secured as the fungus bed. .

  In 6th process 60 of Drawing 2 (d), grain solution 3 for the amount corresponding to the above-mentioned primary fermentation feed taken out is supplemented, and secondary fermentation preparation liquid P2 is generated. The fermentation temperature is set to 38 ± 1 [° C.], preferably 37 ° C., and the secondary fermentation preparation liquid P2 is fermented.

  And it returns to the said 3rd process 30 again, repeats the same process, 2nd fermentation feed H2, 2nd residual fermentation liquid B2, 3rd fermentation preparation liquid P3, ..., nth fermentation feed Hn Are generated in order. In this embodiment, every time the fermentation cycle from the third step 30 to the sixth step 60 is repeated seven times, the process returns to the second step 20 and the lactic acid bacteria culture solution 4 is inoculated. This is because a new lactic acid bacterium is inoculated in place of the used lactic acid bacterium, and the whole lactic acid bacterium is activated.

FIG. 8 is a graph showing the transition of the number of lactic acid bacteria, the number of yeasts and the number of E. coli in the fermented feed when the method for producing fermented feed according to the present invention is carried out for a long period of time.
This graph shows that the method for producing a fermented feed of the present invention for about 7 months from September 21, 2004 to May 9, 2005 was carried out, and the 7th fermented feed H7 produced in the process per 1 ml The results of measuring the number of lactic acid bacteria, the number of yeasts and the number of E. coli are shown. In addition, the ● mark, the X mark, the ■ mark, and the ▲ mark indicate the transition results of the number of lactic acid bacteria, the number of yeasts, the pH of Escherichia coli and the nth fermented feed.

It shows the number of lactic acid bacteria ● mark on average 9 log ₁₀ CFU next, i.e. fermented feed would contain one billion Lactobacillus per 1 ml. Moreover, it should be noted that this measurement of the number of bacteria was performed on the most used seventh fermented feed H7 before inoculation with a new lactic acid bacteria culture solution 4. In addition, the x mark indicating the number of yeasts is 3 Log ₁₀ CFU on average, that is, the fermented feed contains 1000 yeasts per ml, but this level is almost negligible in comparison with the number of lactic acid bacteria. In addition, the ■ mark indicating the number of E. coli was so small that it could not be measured. Further, the liquidity of the fermented feed stably shows pH = 4.6 or less.

  As described above, by adjusting the fermentation temperature of the fermentation preparation liquid to 38 ± 1 [° C.] and adjusting the hydrogen ion concentration within the range of pH = 5.5 to 6.0, the growth of lactic acid bacteria is suitably performed. It can be seen that it promotes and suitably suppresses the growth of harmful bacteria such as yeast and Escherichia coli. In addition, lactic acid produced during the fermentation of lactic acid bacteria has a weak acidity of pH = 4.6 or less, which is about the same as the intestines of humans and pigs. Therefore, when this weakly acidic fermented feed rich in lactic acid bacteria is mixed with a highly nutritious bipro, a fermented liquid feed rich in lactic acid bacteria is suitably produced, and when incorporated into the intestine of pigs as a feed, the probiotic effect of lactic acid bacteria This improves the balance of the intestinal flora of the pig, and as a result, the pig grows healthy.

  As described above, according to the method for producing a fermented feed, since the growth of harmful bacteria such as Escherichia coli and yeast is suppressed and the growth of lactic acid bacteria is promoted, a fermented feed rich in lactic acid bacteria can be stably produced. Thereby, by mixing the fermented feed with Vipro, fermented liquid feed with a high concentration of lactic acid bacteria can be fed to the pig, which can contribute to the healthy growth of the pig.

  The method for producing a fermented feed according to the present invention can be suitably applied to the production of a lactic acid fermentation broth of fermented liquid feed for livestock such as pigs and cattle.

It is explanatory drawing which shows the fermentation process of lactic acid bacteria among the production methods of the fermented feed which concerns on this invention. It is explanatory drawing which shows the fermentation cycle of lactic acid bacteria among the production methods of the fermented feed which concerns on this invention. It is a graph which shows the influence which the hydrogen ion concentration before fermentation of a fermentation preparation liquid has on the growth of lactic acid bacteria. It is a graph which shows the influence which fermentation temperature has on the growth of lactic acid bacteria and yeast. It is a graph which shows the influence which fermentation temperature has on the growth of lactic acid bacteria single-piece | unit and yeast single-piece | unit. It is a graph which shows the influence which fermentation temperature has on the growth of lactic acid bacteria and Escherichia coli. It is a graph which shows the influence which fermentation temperature has on the growth of colon_bacillus | E._coli simple substance. It is a graph which shows transition of the number of lactic acid bacteria in the fermented feed, the number of yeasts, and the number of coliforms when the fermented feed production method concerning this invention is implemented for a long period of time.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Warm water 2 Grain feed 3 Grain solution 4 Lactic acid bacteria culture solution 10 1st process 20 2nd process 30 3rd process 40 4th process 50 5th process 60 6th process

Claims (3)

  A grain solution in which warm water is mixed with a grain feed at a predetermined weight ratio is produced, and then a lactic acid bacteria culture solution is inoculated as a seed fungus into a fermentation preparation solution containing the grain solution in whole or in part, and then the fermentation preparation solution is prescribed. The fermented feed is produced by fermenting at a fermentation temperature of 1 to obtain a fermented feed, the hydrogen ion concentration of the fermentation preparation liquid is adjusted to a range of pH = 5.5 to 6.0, and the fermentation temperature is adjusted. A fermented feed production method characterized by stably producing a fermented feed rich in lactic acid bacteria having a small number of harmful bacteria such as Escherichia coli by fermenting the fermentation preparation liquid at 37 to 39 [° C.].   The method for producing a fermented feed according to claim 1, wherein the adjustment of the hydrogen ion concentration is carried out at an early stage of fermentation.   A portion of the fermented feed is removed as a feed to produce a residual fermentation broth, and then the residual fermentation broth is supplemented with the grain solution to produce a fermentation preparatory liquid, then the fermentation preparatory liquid is fermented and again the residual fermented liquid 2. The method for producing a fermented feed according to claim 1, wherein the fermentation cycle is repeated a predetermined number of times, and then the fermentation preparation is again inoculated with the lactic acid bacteria culture solution and the fermentation cycle is repeated.

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