KR20020024197A - High functional fermented starch products prepared by order-fermentation of microorganisms and preparation thereof - Google Patents

Abstract

PURPOSE: A high functional fermented starch products prepared by order-fermentation of microorganisms and its preparation are provided, therefore the starch fermenting product can be effectively used in improving the digestive system in both mankind and animals. CONSTITUTION: The high functional fermented starch products are produced by firstly fermenting a crop with Aspergillus kawachii; inoculating a mixed seed microorganism consisting of Saccharomyces cerevisiae and Lactobacillus acidophilus into the firstly fermented crop products; and secondly fermenting the fermented crop, in which the crop are selected from rice, barley, corn and wheat; and the high functional fermenting starch product is useful as an additive for animal feed, a health assistant food improving digestion, and a deodorant.

Description

High functional fermented starch products prepared by order-fermentation of microorganisms and preparation Technical}

The present invention relates to a high functional starch fermented product produced by the sequential fermentation method of grains and a method for producing the same. The present invention also relates to a functional food or feed additive containing such a high functional starch fermentation product.

Conventional methods of fermenting grains to produce functional foods or feed additives utilize the first fermentation products and microorganisms of each strain obtained by culturing one strain alone or by mixing two strains in the grain. Used.

Aspergillus kawachii is a strain that has been used worldwide for a long time, and when it is fermented into grains, Aspergillus kawachii is inoculated with fermentation of nutrients, reduction of reduction potential, production of organic acid, pH reduction, etc. It inhibits proliferation and normalizes the intestinal flora.

Lactobacillus acidophillus normally produces a constant flora in the intestinal tract of animals including humans, and promotes immune promotion, inhibition of growth of harmful pathogenic strains, neutralization and synthesis of harmful toxins, increased digestion of nutrients, and It exhibits beneficial physiological activity and is attached to the wall of the digestive tract to prevent pathogens from settling.

Saccharomyces cerevisiae is also a widely used strain, such as corn flour, ground corn, wheat gluten, wheat middleling, rye middleling and starch sugars (eg, rice wine by-products, shochu by-products, etc.). , Malt and corn syrup and sugar cane molasses are incubated in mixed grain medium, and then dried by a method (air-drying and freeze-drying, etc.) that does not damage yeast's activity and active contents without separating cells. It is used as feed additive.

The active ingredient in yeast culture is known to contain digestive enzymes, organic acids, oligosaccharides, organic trace minerals, various vitamins and amino acids, and yeast fermentation cultures are known to be compatible with all drugs and have a synergistic effect. . Efficacy effect of these yeast cultures is to suppress harmful bacteria by proliferating intestinal beneficial bacteria, increase ruminant microbial growth, intestinal action, resistance to various stresses, increase appetite, improve digestion rate and prevent digestive problems, increase egg production rate and yield, and improve meat quality. It is known to relieve nutritional imbalances as a BST injection aid.

To date, the three strains have already been used worldwide as strains for which efficacy and safety have been confirmed. However, in the fermentation method, the three strains are used only by mixing each fermentation product after single fermentation, multiple fermentation or single fermentation. The primary fermentation microorganisms and cultures of each strain prepared in this way have already been commercialized as many physiologically high functional products, but the primary fermentation products contain incomplete fermentation components produced during primary fermentation and each fermentation product. Even if it is mixed, there is a limit that it is difficult to expect an increase in activity above the above-described efficacy of each primary fermentation.

Therefore, the present inventors can grow in the primary fermentation and further enhance the function of the primary fermentation while studying the method of fully fermenting the incomplete fermentation component of the primary fermentation and strengthening the activity of the primary fermentation as described above. When inoculated with secondary fermentation strains can be sequentially cultured starch fermented products containing digestive enzymes and bioactive substances derived from various microorganisms can be obtained, the present invention was conceived.

The present invention is to ferment one conventional microorganism alone, or to overcome the disadvantages of using the function of microorganisms when using a method of cultivating one or more microorganisms in a single culture, first culturing one microorganism first, and then sequentially By inoculating other microorganisms in the primary cultured fermentation product, the primary fermented grains are functionally transformed by the microorganisms of the new function by not only utilizing various functions of the microorganisms but also by culturing the secondary fermented products. It is thought that the production of high-performance starch material is possible. This is to provide a new fermentation method for producing a new type of functional starch material using starch, such as rice, wheat, barley, corn.

The present invention is a high functional starch fermentation product prepared by a sequential fermentation method comprising the step of inoculating the first fermentation by inoculating the grains and the second fermentation at the same time by inoculating bacteria and yeast in the first fermented grains at the same time To provide.

In one embodiment, the present invention is inoculated with Aspergillus kawachii grains to ferment the grains first, and then Saccharomyces cerevisiae and the first fermented grains and Provided is a high functional starch fermented product prepared by a sequential fermentation method inoculated by secondary fermentation by inoculation with a mixed seed of Lactobacillus acidophillus .

More specifically, the high-functional starch fermentation product according to the present invention is first solidified by inoculating aspergillus Kawachi, which is a fungus, on the sterilized grain by increasing the grains of rice, glutinous rice, wheat, barley, corn, etc. In the subsequent fermentation method comprising the step of drying, inoculating the dried fermentation product inoculated with Saccharomyces cerevisiae, a yeast prepared in advance as a seed and lactobacillus esidophilus, a lactic acid bacterium, and incubating the same. Is manufactured by.

Aspergillus Kawachi used in the present invention was obtained by culturing the seed from the lower seedling country, and Saccharomyces cerevisiae and Lactobacillus esidophilus obtained from KIST and subcultured were used.

In addition, the present invention is a method for producing a starch fermentation by fermenting grains, the first step of fermenting the fungus in the grains, secondary fermentation of bacteria and yeast in the first fermentation to produce a high functional starch fermentation It provides a method for producing starch fermentation comprising the step of.

In the fermentation method of the present invention, grains containing a lot of starch are used as grains, and rice, glutinous rice, corn, barley or wheat may be used. These grains are soaked for 2 to 6 hours and then drained and then sterilized for at least 100 minutes at 100 ° C. or higher.

Mold was used as the primary fermentation bacteria because mold and yeast are not fermented after bacterial fermentation. In the present invention, Aspergillus Gachi was used as mold, and inoculated at a rate of 0.2 to 3% to sterile grains cooled to 30 to 35 ℃. Fermentation temperature is adjusted to 20-25 ° C. as is well known in the art. Drying of the primary fermentation is lyophilized, and if possible, the temperature is lowered to 35 ° C. after the fermentation, and then dried while gradually lowering the temperature.

In the secondary fermentation, as a bacterium that can use the primary fermentation product, a mixture of the seed of Lactobacillus esidophilus and the yeast Saccharomyces cerevisiae is used together. Lactobacillus spawn is MRS broth medium (glucose 20g, peptone 10g, gravy 10g, sodium acetate 5g, yeast extract 5g, K ₂ HPO ₄ 2g, ammonium citrate 2g, MgSO ₄ 7H ₂ O 0.2g, MnSO ₄ 7H ₂ O 50mg , DW 1L, Tween80 1g, pH 6.5) and cultured at a temperature of 25-30 ° C, Saccharomyces spawn was YM broth medium (3g yeast extract, 3g wort, 5g polypeptone, 10g glucose, DW 1L, pH) 6.0) incubated at a temperature of 25 ° C. The inoculation amount is fermented for about 72 hours using each secondary strain 1x10 ⁹ to 1x10 ¹¹ depending on the state of the primary fermentation culture. This dose should be adjusted according to the material of the primary fermentation: rice, glutinous rice, wheat or corn. Drying of the secondary fermentation is carried out by blowing air, fluidized bed drying or freeze drying depending on the type of product desired.

In addition, the present invention provides a high functional starch fermentation produced by such a production method. The starch fermented product thus prepared includes the complete fermented product of the incomplete fermentation component by sequential fermentation, and also includes enzymes, bioactive substances, highly functional modified starches, etc. possessed by the inoculated microorganisms. Highly functional modified starch refers to starch partially digested by glucoamylase produced during primary fungal fermentation, which has a limited starch function and secondary starch. Lactobacillus fermented strains along with the intestinal flow by smoothing the action of the function to further enhance.

In addition, the high functional starch fermentation product of the present invention may be maximized by pharmacological activity of the sequential culture by artificially adding a variety of strains, enzymes and drugs if necessary.

In another aspect, the present invention provides a starch fermentation product that exhibits a useful effect in improving the quality of livestock and removing fecal malodor. Here, the improvement of the quality of the livestock means the spawning rate, the increase in the yield, the increase, the nutrient digestibility, the excellent meat improvement effect.

In another aspect, the present invention provides starch fermentation useful for digestion and formal action.

Hereinafter, the present invention will be described in more detail with reference to examples, which are not intended to limit the present invention but merely to exemplify the present invention.

Example 1 Sequential Fermentation Method

As a primary fermentation strain, the following experiments were performed using a fungus, Aspergillus Kawachi, which is known to be beneficial to humans and animals. In other words, wash grains containing starch such as rice well in water, soak in water for 2 to 2.5 hours, and then completely drain the water and sterilize the steam at 100 ℃ or higher. Steam sterilized grains are cooled to 30 ~ 35 ℃, inoculated with Aspergillus Kawachi spawn spores at a rate of about 0.2% and mixed well. The mixed grains begin to form white fungus hyphae in 6-12 hours when placed in the fermenter at 20-25 ℃. When the white mycelium starts to rise, the temperature rises, and the invert is frequently turned not to be over 38 ℃, and after 3-4 days, yellow-green spores are formed. In this well-ventilated place, it is dried in sunlight and lowered to 35 ℃ if possible. Allow to dry. The dried primary culture contains fungi and enzymes produced by the fungus, vitamin B group and starch that is not completely degraded.

The primary fermentation product thus fermented is inoculated with the secondary fermentation strains Lactobacillus esidophilus and Saccharomyces cerevisiae. Lactobacillus lactic acid bacteria for the preparation of the above secondary fermentation strain is MRS broth medium (glucose 20g, peptone 10g, juicy 10g, sodium acetate 5g, yeast extract 5g, K ₂ HPO ₄ 2g, ammonium citrate 2g, MgSO ₄ 7H ₂ O 0.2 g, MnSO ₄ 7H ₂ O 50 mg, DW 1 L, Tween80 1 g, pH 6.5), incubated for about 72 hours at a temperature of 25 to 30 ° C., and Saccharomyces yeasts were grown in YM broth medium (3 g of yeast extract, malt). 3 g of juice, 5 g of polypeptone, 10 g of glucose, 1 L of DW, pH 6.0) were incubated at a culture temperature of 25 ° C. for about 72 hours. The inoculation amount of the bacteria is inoculated approximately 1 × ^{10 9} to 1 × ^{10 11 with} each strain depending on the state of the primary fermentation culture. The second sequential fermentation is fermented for about 72 hours. At this time, the heat of fermentation starts at 35 ° C. and is maintained for 48 hours. After 49 hours, the fermentation temperature is increased to 60 to 70 ° C., and then drying starts when the temperature is lowered to 50 ° C. At this time, the drying is dried to 45 ℃ or less. The dry matter is adjusted to have a moisture content of 7% or less.

Example 2 Sequential Fermentation Useful as a Chicken Feed Additive

In order to obtain an efficacy effect when using the sequential fermented product prepared in Example 1 and dried as a feed additive of chicken, the following experiment was performed.

In order to evaluate the egg quality improvement effect by feeding dried sequential fermented products to laying hens, egg, freshness, egg yolk, specific gravity, etc. were investigated for eggs and normal eggs produced by feeding sequential fermentation 0.4% in laying hens. It was. The results are shown in Tables 1 and 2 below.

According to this result, eggs produced in laying hens fed sequential fermentation improved egg shell thickness, freshness, egg yellow color, and specific gravity as compared to general eggs. In addition, eggs fed fermented products in odor and taste were not fishy and were sued. Scattering peaks of more than 90% were found to last considerably for the spawning rate. The blue rate was markedly reduced to 0.23%. According to the analytical criteria for evaluating the quality of eggs, if the “rain unit” is 85.0 or higher, it is recognized as the highest quality. The fermentation product test result shows that the “rain unit” is 90.5 and the control group is 75.0, which is 14.5. there was.

[Table 1] Egg Quality Analysis

Measurement item Treatment Zone (A) Control (B) Remarks Eggshell thickness (mm), blunt end, side part 0.29 ± 0.060.36 ± 0.21 0.27 ± 0.060.33 ± 0.06 Freshness, egg yolk factor, egg white factor, heavy rain unit 0.445 ± 0.0120.107 ± 0.00790.5 ± 3.27 0.437 ± 0.0300.068 ± 0.02375.07 ± 11.28 Higher value means fresher Egg yellow, Roche color pan grade, Hunt color yellow 11 to 1231.3 ± 0.92 1030.0 ± 0.66 Color grade by Roche color fan, Hunter color value Yellowness value (higher, deeper yellow) importance 1.091 1.081 Higher means fresher

[Table 2] Blue rate results

division Before sequential fermentation After sequential fermentation Average blue rate Blue 1.25% 0.23% 2.5 to 4%

Example 3 Effect of Sequential Fermentation Administration on Pigs

In order to investigate the effect of using the dried sequential fermented product prepared in Example 1 as a feed additive of pigs, the following experiment was performed.

In Test I, 198 heads of piglets (control 102, 96) were fed with fermented products from birth to weaning. In Test II, 60 pigs of weaning pig (control 30, test 30) were revealed until 90 days of age. Fermented products were fed. In Test I, fermented culture was added to feed at a rate of 1% immediately after delivery in Test I and fed until weaning. In Test II, fermented food was added at a rate of 0.4% up to 90 days of age for weaning piglets. The results are shown in Tables 3 to 6.

Table 3 Growth Results of Mammal Pigs (Test I)

division Multiple sows Head Average starting weight (kg) Reason head Average body weight (kg) Average gain / head (kg) Average daily gain (g / d) Remarks Control 9 102 1.42 95 6.84 5.42 216.8 100.0 Test 9 96 1.41 87 7.39 5.98 239.2 110.3

[Table 4] Weight gain of child piglets (Test II)

division Test head Average starting weight (kg) Average end weight (kg) Weight gain (kg) Average Daily Weight Gain (kg) Feed intake Feed rate Remarks Control 30 10.38 45.54 35.16 617 87.77 2.50 100.0 Test 30 10.44 48.96 38.52 675 87.74 2.28 109.6

[Table 5] Nutrient digestibility of feed supplemented with fermented products (Test I)

building Crude protein Crude fat View minutes Control 78.6 100.0 76.1 100.0 57.9 100.0 49.3 100.0 Test 79.2 100.7 77.6 102.0 62.6 108.0 50.4 102.0

[Table 6] Nutrient Digestibility of Feed Added Fermentation (Test II)

building Crude protein Crude fat View minutes Control 77.4 100.0 79.7 100.0 63.7 100.0 653.7 100.0 Test 79.9 103.0 80.1 100.0 70.1 110.0 53.9 100.3

According to the results, the weight gain and feed efficiency of the mammal pigs were improved by 10% in the test plots and 9.6% in the weaned pigs. The incidence of diarrhea was checked from maternal to weaning time. The survey method was calculated cumulatively with overeating diarrhea + (1 point), Yanbian ++ (2 points), and positive diarrhea +++ (3 points). The control group had a total score of 263 points for 95 heads, and the test group had 12 points for 5 heads. The test group had a significantly lower incidence of piglet diarrhea than the control group. It turned out.

In Table 5, the test group showed 2% crude protein, 8% crude fat, and Table 6 showed higher digestibility of crude fat 10% than the control group. This can be explained by the addition of fermented products to promote the intestinal digestion utilization and absorption of the test feed.

<Example 4. Deodorization effect in joiner when sequential fermented products were added to feed>

In order to investigate the effect of using the dried sequential fermented product prepared in Example 1 as a feed additive of cattle was carried out the following experiment.

The results of the sequential fermentation culture feeding ranch were examined in the farms for more than 3 months.

The feeding method and the amount of feeding were 100g per head per day for cows raised and 150g per head per day for milking cows. The results were compared and observed.

According to the results, malodor extinction status was most pronounced after feeding, and the extinction was 64% and the significant extinction was 30.66%. In addition, 65% of the ranches are experiencing better condition and hardness, and 15% of the ranches are very good. As a result, the hardness of the minute gradually improved steadily over three months or for four to five months. In digestive diseases, 60% and 14.66% of sequential fermenters were fed. As a result, the sequential fermentation product has an excellent bacteriostatic activity and shows the effect of planting and diarrhea of the calf.

Example 5: Dress Effect

In order to investigate the efficacy effect of the formal action when the dried sequential fermentation culture prepared in Example 1 was administered to a person with constipation symptoms, the following experiment was performed.

Table 7 Experimental method, dosage and administration method

division object Volume Remarks child Infants under 1 year old 0.05g per feeding (regardless of feeding rate) When taking the symptom, it is recommended to reduce the number of doses and the dose in half if there are any symptoms of stomach pain. Infant 1 year old or older 0.5 ~ 1.0g every feeding adult 8 years old or older 3g to 5g once after every meal

[Table 8] Constipation healing effect by days of administration (user's response)

name job gender age Reaction Contents Choi Juksong Entrepreneur south 74 years Comfortable and stools Two rice lyrics female 28 years Good digestion, good meal. The maternal mother lyrics female 58 years Good stools Gain weight Dong Joo Kim lyrics female 60 years old There is no gas in it. Lee Myung Hwi Entrepreneur south 51 years old Good for hangover Deepening Official south 46 years old It is comfortable. The stools come out well. Song Jae-gyu employee south 38 years old The sides are not hard and come out well. Nam Hyuk Cho Entrepreneur south 38 years old Gas is not occupied and comfortable. Jung Heung Soo employee south 38 years old The stools come out well. Half Hee Soon lyrics female 37 years old The soreness disappeared. Ban Hee Soon East West lyrics female 36 years old Long time constipation was eliminated. Half east west baby south 1 year old Pharmacy prescription, hospital prescription was not solved, but it was solved by eating this fermented product (constipation was severe). Half east west baby female 8 years old The sides are good. River refill employee south 35 years old Digestion is good. River refilled grandma lyrics female 82 years It is good not to be an enema. Refilling Kang lyrics female 38 years old I suffered from constipation for a long time, I digest well, and I have a good stool. Half Hee Jin Deaf service female 34 years old Good stools, no pain This epicenter kindergarden south 7 years old Salary from infancy, never constipation. Lee Chae Won kindergarden female 6 years old No constipation from infancy to the present.

As described above, the fungus Aspergillus Kawachi was incubated in cereals, followed by inoculation of the yeast Saccharomyces cerevisiae and lactic acid bacterium Lactobacillus esidophilus in primary fermented grains, followed by secondary culture. The fermentation method not only utilizes various functions of the microorganisms, but also by culturing the first fermented product in a secondary manner, the primary fermented grains are functionally converted by the secondary strain, thereby making it possible to manufacture high-performance starch material. The sequential fermentation products obtained by this method include various enzymes, intestinal action strains, and bioactive substances, and thus exhibit excellent effects as digestive agents, deodorants, feed additives, and dressing agents.

Claims (7)

Aspergillus kawachii was inoculated into the grains to ferment the grains first, followed by Saccharomyces cerevisiae and Lactobacillus Lactobacillus. starch fermented product prepared by a sequential fermentation method inoculated by secondary fermentation by inoculating mixed seed of acidophillus ). 2. The starch fermentation according to claim 1, wherein the grain is selected from the group consisting of rice, barley, corn and wheat. 2. The starch fermentation according to claim 1 for use as feed additive for quality improvement of livestock. The starch fermentation according to claim 1 for use as a dietary supplement useful for digestion and formalism. The starch fermentation product according to claim 1, for use as a feed additive for removing odor of feces. A method of producing starch fermentation by fermenting grains, comprising the steps of primary fermentation of Aspergillus Kawachi spawn in the grains, the seed of Lactobacillus ecidophilus and Saccharomyces cerevisiae. A method of producing starch fermentation, comprising the steps of secondary fermentation of the spawn to produce starch fermentation useful for digestion, digestion, deodorization of feces and improvement of livestock quality. 7. The method of claim 6, wherein the grain is selected from the group consisting of rice, barley, corn, and wheat.