JPH01291771A - Oxidation-resisting fish meal, coarse lees and feed - Google Patents

Abstract

PURPOSE:To provide the title fish meal, coarse lees and feed, spiked with a cultured product by fungi classified as Aspergillus terreus, one of cultured products by microorganisms. CONSTITUTION:Fish meal, coarse lees, and feed are spiked with a cultured product by strain classified as Aspergillus terreus, esp. Aspergillus terreus K strain (FERM, P-10018), thereby preventing the increase in the peroxide value(POV) and thiobarbituric value(TBA) of fish meal, coarse lees and feed. That is, the lipid oxidation of said treated products can be prevented. According to the above process, no hydrocarbon need not be required to add to said treated products (usually adding wheat bran or rice bran), and fish meal and coarse lees, etc., with extremely high content of protein can be obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to obtaining fishmeal, meal, and feed that are difficult to oxidize by culturing microorganisms.

For more information, see Aspergillus terius (Aspergillus terius)
This invention relates to obtaining fish meal, meal meal, and feed that are resistant to oxidation by adding a culture obtained by culturing a strain belonging to G. terreus in a nutrient medium to fish meal, meal meal, and feed containing fish meal and meal meal. be.

Conventional techniques: Subcultured fish feed requires a large amount of fishmeal and meal from the residues produced in seafood processing as a protein source. Fatty acids exist in large quantities, and their oxides are highly toxic to living organisms.Therefore, in conventional feeds, various antioxidants (such as ethoxyquin) are added to prevent oxidation, or to kill microorganisms. Reduce oxidized lipids by inoculating and culturing (for example,
No. 783) etc. are being carried out.

1゜The purpose of the present invention is not to reduce oxidized lipids generated during the production or storage of fish meal or meal by microbial treatment (but to reduce the oxidized lipids generated during the production or storage of fish meal or meal). Fishmeal, which is resistant to oxidation by adding
The purpose is to obtain waste meal and feed.

Fish lipids contain a large amount of unsaturated fatty acids, and their unsaturated bond sites are easily oxidized to produce various peroxides and oxides. These oxidation products are toxic to animals, and long-term ingestion can cause anemia, liver damage, and even death. Therefore, in fish farming, it is strongly desired to use fishmeal, meal, and feed that have a low degree of oxidation.

The extent of lipid oxidation can be estimated by measuring peroxide value (POV) and thiobarbir (T I3 A) values.

According to the present invention, by adding a culture of Aspergillus terius to fish meal or meal, POV and T
It was found that the increase in BA value was prevented.

In the present invention for the purpose of "classification", a strain belonging to Aspergillus terius can be used, and in particular, the strain of Aspergillus terius, which the present inventors newly isolated from raw bonito flakes, can be used advantageously. The mycological properties are as follows.

Czapek agar medium (NaNOz 3 g, JPO+
Ig, Mg5Oa ・7HzO0,5g-KCI
0.5 g 1 Fe504 ・71 z00
．． 01 g, sucrose 30 g, agar 15 g, distilled water 1.0
00II+1) at 25°C for 10 days, and mycelia and
Morphological observations of conidia were made. The hyphae grow vigorously and have a velvety appearance, with a pale yellow surface and a pale brown color around the periphery. A yellow pigment was produced and secreted into the medium. According to engineering microscopy, there are 20 conidiophores.
The diameter is 0 to 300 μm, the width is 4 to 6 μm, and the surface is smooth. The conidial head becomes long and rod-shaped, and many conidia are attached in a chain. The top is nearly spherical and the diameter is 10 to 20 μm.

The zygote is double rowed and grows on half to 2/3 of the apical sac.

The conidia were spherical to slightly elliptical, and scanning electron microscopy showed that the conidial surfaces were smooth. Yakisaha (1,5~2
゜5μm)X(2,Ox2.5μm).

No ascospore or sclerotia formation is observed.

Malt extract agar medium (malt extract 20g, glucose 20g
g, peptone 1g, agar 25g, distilled water 1.000g
Growth on ++ji at 25°C was vigorous, and aerial mycelia and conidia were observed to adhere within 7 days. The color of the growing surface is pale yellow-brown, and the periphery is somewhat brownish and velvety. The conidial heads were pale yellowish-brown to light flesh-colored. When observed using an optical microscope, the surface of the conidiophore is smooth;
It was colorless and had a length of 150 to 250 μm. The seedlings were arranged in double rows and were densely attached. The conidia were approximately spherical and had a diameter of 1.8 to 2.4 μm.

YpSs agar medium (15 g of soluble starch, 4 g of yeast extract -' KzHPO41 g, Mg5Oa・7n
zo o, s g, agar 20g, distilled water 1,000
Although the growth on the malt extract agar medium is slightly slower than that on the above-mentioned malt extract agar medium, it grows well in a velvety form when cultured at 25° C. and 10 O, exhibiting a pale yellow surface and a pale brown color around the periphery.

The conidiophore is relatively short, 150-250 μm, and the width is 5-5
It is 6 μm. The conidial head is columnar and long, and many conidia are attached in a chain. The apical capsule is table tennis shaped and has a diameter of 10~
It costs 20μ. The surface of conidia is smooth, and the size is diameter (1.5-2.5μ111) x (2,Ox 2.5μl)
11). No formation of ascospores or sclerotia was observed.

Next, the physiological characteristics were investigated using Czapek agar medium as the basis. Growth pH is 3.0 to 8.0, preferably pl+5.0 to 7.0.

Based on the above morphological and physiological properties, this strain is Thoman
d Aspergillus described by Raper
terreus Thom (Thom and Rape
r: Manual of the Asperg-
i11i%The William & Wilkin
It is considered to be a related strain of A. terreus (A. terreus Company + 1945), but because the conidiophores are relatively long (250 μm to 400 μm) and the brown color of the conidial heads is lighter brown, it is a new strain of A. terreus. I decided it was a stock and decided that it was.

The strain of Aspergillus terius has been deposited with the Microbial Technology Research Institute, and its deposit number is FERMP-1001.
It is No. 8.

First, a method for culturing a strain belonging to Aspergillus terius will be explained. As the culturing method, a method commonly used for culturing ordinary molds can be used. That is, the medium composition includes carbon sources such as glucose, fructose, maltose, lactose, sucrose, starch saccharification solution, inorganic and organic nitrogen sources such as ammonium sulfate, ammonium nitrate, ammonium phosphorous, urea, and casein, and organic sources such as malt extract. Trace elements such as nutrient sources and various salts can be used. In this case, it is possible to add minced fish meal or coarse meal to the medium, but it is not essential.

The seed strain is inoculated into the above medium and cultured aerobically at 25 to 37°C (preferably 28 to 30°C) while maintaining the pH near neutrality (can be adjusted with ammonia).

Cultivation may be carried out for about 48 hours; the activity may decline if cultured for a long time.

The culture solution thus cultured contains substances that have the effect of preventing the production of peroxides and oxides in fishmeal and meal. It has also been found that the formation of peroxides and oxides is significantly prevented.

Furthermore, a particular advantage of the present invention is that there is no need to add any carbohydrates (usually bran, rice bran, etc.) to the fish meal or meal, and fish meal or meal that has an extremely high protein content can be obtained. is possible.

Next, we present an experimental example in which it was determined that a culture of Aspergillus terius and a culture solution prevent the production of oxides.

Experimental Example 1 Aspergillus terius was strained at 50m/MY in 100mj7 test tubes (3g of malt extract, 3g of yeast extract, 5g of peptone, 1 grape $7!10g in 1000ml of distilled water).
Medium dissolved in n + A) Inoculated into liquid medium, 28-30
The cells were cultured with shaking at ℃ for 48 hours.

Fresh saury was minced using a chopper, then steamed for about 30 minutes, compressed, and left at a relatively low temperature (45°C) for about 3 hours.

This half-dried saury (moisture 25.5%) was pulverized with a mixer, sieved through a 1-size mesh to remove bones, and then sterilized.

The experiment was conducted in the following three test areas.

M: 300g of the freshly dried saury powder in 100ml/M
Mixed with Y medium.

MF: 100 mf of the above culture was filtered, the culture solution was placed in a sterilization box, sterilized by ultraviolet irradiation for 1 hour, and mixed with 300 g of the above-mentioned half-dried Sanma powder.

F: 100mj of said culture? was directly mixed with 300 g of the freshly dried saury powder.

Place the above M, MF, and F on aluminum foil in a sealed iron container, and place them in a thermostatic oven (35°C) for 95 minutes to prevent drying.
I left it for a while.

Samples were taken every 18.24.48 and 72.96 hours to measure the POV value and TBA value of lipids in the Sanma bundles. The results are listed below.

Table 1 The pov value was measured by the method described in the following literature.

International Chemical Un
ion: J, Am, Oil, Chem, Soc, 2
6.151-153 (1949).

Table 2 Changes in TBA levels in Pacific saury powder lipids The TBA value was measured by the method described in the following literature.

R, O, 5innhuber and T, C, Yu
: Yukagaku.

26.259-268 (1977).

The above experimental results indicate that the culture of Aspergillus terius contains a substance that prevents fat oxidation.
It has become clear that the production of oxides can be prevented by mixing a culture or a culture solution that does not contain viable bacterial cells with fishmeal or meal.

Fishmeal and meal that have been treated in this way do not generate oxides easily even when stored for quite a long period of time, and can be used as feed or used for various purposes when mixed with other ingredients. It can be used as feed.

It goes without saying that the present invention can also be used for feed containing fishmeal or meal.

Examples of the present invention are shown below, but the scope of the present invention is not limited thereto.

Example 1 A strain of Aspergillus terius was grown in 11 cultures in 101 Jarfer Mentor (glucose 2.0%, sodium nitrate 0.2%, K11zl'040.1%, Mg5
On・7 ozo O, 05%, acid mother extract 0.2%)
and cultured at 28-30°C for 48 hours. The tuna residue was minced, steamed for about 40 minutes, compressed, dried at 45° C. under ventilation for about 4 hours, and then ground and sterilized.

The above-mentioned culture 11 was mixed with 3 kg of this tuna residue powder and stored in a thermostat at 30° C. for 30 days, but oxidation was extremely low.

Claims (2)

[Claims] (1) Fishmeal, meal and feed supplemented with cultures of strains belonging to Aspergillus terius (2) The fishmeal, meal and feed according to claim 1, wherein the bacterial strain used is Aspergillus terius K strain.