JPH0775563A - Culture of mucor - Google Patents

Abstract

PURPOSE:To obtain a mucor malt having excellent storage stability and useful for feed, etc., in high efficiency by adding a fatty acid, etc., to moist beer cake, inoculating Mucor sarcineroides to the cake and culturing the microorganism. CONSTITUTION:The mucor malt is produced by adding one or more kinds of fatty acids such as acetic acid or a floating material in aquatic food processing to moist beer cake (the amount of the additive is preferably 1-20% based on the dehydrated beer cake), inoculating Mucor sarcineroides to the cake and culturing under aerobic condition.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for culturing mucor sarcyneloides which has a strong ability to assimilate and decompose fatty acids.

[0002]

2. Description of the Related Art Beer lees, which are produced as a by-product in a large amount in the process of beer production, are packed in silos and fermented, and then used as feed for dairy farming (Japanese Patent Publication No. 53-46749, Japanese Utility Model Publication No. 5).
7-38999).

[0003]

[Problems to be solved by the invention] Beer meal produced in a large amount is a highly moist product with a water content of 75 to 85%, so it does not last long and decays in a short period of time. It was often A method for producing a cattle feed by adding a nutrient and a fermentation-promoting bacterium such as Lactobacillus bulgaricus, Streptococcus faecalis, etc. and anaerobically fermenting it has also been disclosed (JP-A-60-21095).
3). According to this method, spoilage of beer lees can be prevented, but there is a limit to storage because a fermented product in a wet state can be obtained.

[0004]

Means for Solving the Problems The present inventors
A method has been invented for applying fertilizer by applying Mucor circinelloides to a float (scum) obtained from a marine processing waste liquor (Japanese Patent Laid-Open No. 60-260489). This invention utilizes the powerful oil-degrading ability of Mucor sircineroides. Further analysis of the characteristics of Mucor sirneroides revealed that the essential oil-degrading ability of this bacterium was lipase.
It was found that it has a strong ability to assimilate fatty acids, not due to its activity. That is, various fatty acids were added to the Tuapec Dock inorganic medium and cultured at 25 ° C. to obtain Mucor sircineloides No. When the fatty acid utilization ability (proliferation degree) of 3 was examined, the results shown in Table 1 were obtained. Although propionic acid could not be assimilated, it was able to assimilate and grow fatty acids ranging from short chains to long chains. Above all, good growth was observed with linoleic acid, which is a typical unsaturated fatty acid (Table 1). This Mucor Sir Cineroides No. When 3 was inoculated into beer lees stored in silage and cultured, good growth was observed. Next, after adding a mixture of organic acids to fresh beer meal, Mucor sircineloides No. When 3 was inoculated and cultured, good growth was obtained, and the invention was completed.

After mechanically dehydrating fresh beer meal, a mixture of organic acids is added to the dehydrated beer meal in an amount of 1 or 20%.
To be added. Then, Mucor sircineloides is inoculated and aerobically cultured. Water content is 40 to 75%,
It is desirable to adjust the pH to be in the range of 4.4 to 6.5. Although acetic acid and various organic acids shown in Table 1 may be mixed and adjusted as a mixture of organic acids, a float (scum) obtained from a marine product processing effluent may be used. Mucor is a fermentation laboratory Mucor circinelloides IFO 6746, Mucor
circinellides IFO 3318, or Mucor circinelloi
des No. 3 (Japanese Patent Laid-Open No. 60-260489), etc.
It can be any strain belonging to circinelloides.

[0006] Mucole koji can be produced by adding a mixture of oil or fatty acid to beer lees and inoculating mucoles and culturing. The resulting mucor koji can be used as it is as feed for cattle and the like, and also as a raw material for soy sauce and the like.

[0007]

[Table 1] Mucor Sir Cineroides No. Fatty acid utilization capacity of 3 ────────────────────────── Proliferation degree Type of fatty acid ────────────── ── Fatty acid concentration (%) 0.01 0.1 1.0 ─────────────────────────── Acetic acid + + + Propionic acid − − -N-butyric acid ± + -caproic acid ± + -capric acid- + + palmitic acid ± + + stearic acid ± ± ± oleic acid ＋ ＋ ＋ linoleic acid ＋ ＋ ＋ ＋ ＋ linolenic acid ＋ ＋ ＋ myristic acid ＋ ＋ ＋ ＋ ─ ───────────────────────── −: No proliferation, ±, +, ++: Increase in proliferation degree

[0008]

[Function] Mucor sircineloides reduces the crude fat content and increases the crude protein content by assimilating and fermenting the floated material (scum) obtained from the organic acid and the marine product processing effluent. Beer lees are dried by the heat of fermentation.

[0009]

EXAMPLES The present invention will be described in detail below based on examples. Example 1 Mucor circinelloides IFO 6746 was cultured in potato dextrose agar medium (PDA) for 5 days (30 ° C.), and 10 ml of sterilized water was added to prepare a spore suspension. Beer lees sterilized by autoclave (pH 5, moisture content 70
%), Acetic acid and linoleic acid were added to 0.1%, and mixed well. The beer lees were inoculated with 1.0 ml of the spore suspension and cultured at 25 ° C for 3 days, and then the number of mucor bacteria was measured. Table 2 shows the number of Mucor bacteria per 1 g of the cultured beer lees. Similar to the results shown in Table 1, addition of linoleic acid promoted the growth of Mucor circinelloides. The number of bacteria is 2ppm of rose bengal on PDA agar plate
And the number of colonies generated by culturing at 25 ° C for 3 days.

[0008]

[Table 2] Culture of mucor with beer lees ─────────────────────── Culture conditions Mucor strain (x1000) ───────── ─────────────── Beer meal only 6.3 + Acetic acid 100 + Linoleic acid 250 + Acetic acid + Linoleic acid 460 ────────────────── ──────

Example 2 Mucor circinelloides IFO 6746 was cultivated in potato dextrose agar medium (PDA) for 5 days (30 ° C.), and 10 ml of sterilized water was added to prepare a spore suspension.
Beer lees sterilized by autoclave (pH 5, moisture content 70
%) Scum (water content 52.7%, crude protein 21.
2 g of 9%, fat and oil 25.4%, pH 5.9) was added and mixed well. 1.0 ml of the spore suspension in this beer meal
Was inoculated and cultured at 25 ° C for 4 days, and then the number of Mucor bacteria was measured. Table 3 shows the number of Mucor bacteria per 1 g of the cultured beer lees. As with the addition of linoleic acid, the addition of scum promotes the growth of Mucor circinelloides,
Good mucor koji was obtained.

[0011]

[Table 3] Culture of filamentous fungus with beer lees ──────────────────────── Culture conditions Mucor strain (x1000) ─────── ────────────────── Beer meal only 6.5 Beer meal + scum 330 ────────────────────── ──

Test Example The beer lees obtained in Example 2 were dried at 80 ° C. for 6 hours, and then the components were analyzed. Table 4 also shows the components of beer lees only before culturing. As can be seen from this table, the mucole treatment increased the crude fiber content and crude protein content.

[Table 4] Components of Mucor-treated beer lees ───────────────────────────── Analysis items Beer lees Beer lees + scum ─── ────────────────────────── Vitamin B ₁ (μg / g) 0.87 0.16 Vitamin B ₂ (μg / g) 0. 74 9.46 Crude fiber (%) 13.2 17.5 Crude fat (%) 9.9 8.0 Crude protein (%) 25.5 28.1 Ash (%) 3.9 4.3 ─── ────────────────────────── Vitamin B ₁ : Thiochlor fluorescence method, Vitamin B ₂ : Lumiflavin fluorescence method, Crude fiber and ash: Gravimetric method (%), Crude fat: Soxhlet method (%), crude protein: Kjeldahl method (%).

[0013]

EFFECTS OF THE INVENTION Beer lees have a high water content, which makes it difficult for bacteria to grow in a short time and to be used as a feed. However, a mixture of oil or fatty acid is added to beer lees and mucoles are inoculated and cultured. As a result, mucor koji can be produced. The mucole treatment also increases the crude fiber content and crude protein content, thus improving the value of the feed.

Claims (1)

[Claims] 1. A method for producing mucor koji mold, wherein in the method of culturing mucor sarcyneloides using moist beer lees, at least one fatty acid or a processed marine product float is added.