KR20120122186A - Method of preparing probiotics of solid-state fermentation using korean rice wine cake for livestocks and the probiotics composition - Google Patents

Abstract

PURPOSE: A method for manufacturing solid-fermented probiotics for livestock using suljigemi and a probiotic composition are provided to improve livestock productivity and to suppress pathogenic bacteria. CONSTITUTION: A method for manufacturing solid-fermented probiotics for livesotck using suljigemi comprises: a step of storing suljigemi in a refrigerator at 0-10 Deg. C. to use yeast and Bacillus subtilis of suljigemi as a spawn; a step of inoculating a solid medium with the suljigemi and fermenting at 25-35 Deg. C. and 30-50% of moisture content for 2-4 days. The method also comprises a step of mixing and inoculating lactic acid bacteria with the suljigemi on the solid medium. The lactic acid bacteria are Lactobacillus plantarum, Enterococcus faecium, or Pediococcus pentosaceus. The solid medium is a basic solid medium containing rice bran and wheat bran. The solid medium further contains 0.2-5 wt% of molasse or glucose.

Description

Method of preparing probiotics for livestock using sake lees and prepared probiotic composition {Method of preparing probiotics of solid-state fermentation using korean rice wine cake for livestocks and the probiotics composition}

The present invention relates to a livestock probiotic, and more particularly, to a method for producing a solid fermentation probiotic for livestock using sake lees and a produced probiotic composition.

Jujube (酒 粕) is a by-product produced during the process of filtering sake (rice wine) or yakju using rice (grains), water, yeast, yeast, etc., and is commonly referred to as sake lees or sake lees. In the process of making alcohol, first, yeast or enzymes and gourd rice are mixed and fermented with yeast. When yeast is fermented, enzymes produced by the microorganisms breeding in yeast decompose starch and protein into sugars and amino acids. Alcohol fermentation is started by, and after a certain period of time the alcohol fermentation is completed to separate the liquor and dregs, the dregs obtained at this time is sake lees. About 20% of the sake lees is obtained from raw rice, and alcohol content of about 7% remains.In addition to starch and protein, sake lees contains a large amount of nutrients such as fiber, minerals, vitamins, alcohol, organic acids, enzymes, and yeast. (Joe et al., 1998). Takju's sake is known to contain 138 kcal of calories per 100g and sugar and protein of 24.9% and 8.9%, respectively (Kim Soon-mi and Jo Kyun, 2006), and 100g of rice has 146kcal of calories and 2.7% of protein. Compared with, the calories and nutritional value of Takju sake is very high.

In Korea, sake lees were used for food when food was scarce in the past, but despite the high value of by-products, only a few of sake lees were produced in Korea. It is used as it is. Most alcoholic liquors that are not collected are discarded because they are difficult to use due to mold contamination if they are not collected and used immediately after they are generated. However, it takes additional cost and causes environmental pollution if discarded in nature. There is.

In Japan, where alcoholic liquor occurs during the manufacturing process of liquor, as in Korea, alcoholic alcohol, which is left after filtering liquor, has been used to make vinegar, or in the manufacture of traditional vegetable fermented foods such as uljujangajji. In addition, research on physiological functions of gourds is actively conducted. As a result, gourds are effective for diabetes, hypertension, osteoporosis, prevention of cerebral infarction, myocardial infarction and arteriosclerosis, improving allergic constitution and whitening. We are trying to develop health functional foods and products using these results.

As the usefulness of sake lees is known, studies have been attempted to utilize sake lees for various purposes in Korea. The results of research conducted to utilize sake lees in Korea include the manufacture of high-fiber bread using makgeolli sake (Cho et al., 1996), the baking characteristics and the improvement of the bake improving agent using sake powder or sake lees (Jeong Jin-woong and Park Ki-jae, 2006). ), Brewing low-salt kochujang using sake lees (Lee Ga-sang and Kim Dong-han, 1991), preparation of medicinal supplements with sake lees (Kang, 2006), preparation of edible films using sake protein (Jo Seung-yong et al., 1998), yeast spores with sake lees Production (education, et al., 2004), quality characteristics of noodles with the addition of sake lees (Kim Soon-mi et al., 2007), and the effect of sake addition on the quality characteristics of pork (Won Ji-hee et al., 2006). However, despite these various studies, the utilization rate of alcoholic liquor has not changed much in reality and remains low.

On the other hand, according to IRS data, the production of rice wine has been increasing rapidly in recent years. 1,554 thousand, were produced in 1972, Makgeolli, which occupied the top share in the liquor market with 81.4% (11.3% of soju and 5.0% of beer), continued to decline in the 1980s, accounting for 8.4% of all liquor production in 1995 (25.9% of soju and beer). 62.9%) to 10% or less. Since then, it has maintained 5% for 5 years since 2000, but since 2009, consumption has increased again, and the share of liquor market has rapidly increased to 7.8% (27.9% of soju and 60.1% of beer). About 12% (30.5% shochu, 52.9% beer). Therefore, as the production of makgeolli increases, the yield of sake lees is also increasing, and research that can increase the utilization rate is urgent.

Solid-state fermentation, unlike submerged fermentation, means culturing microorganisms on solid substrates without free flowing liquid. Solid fermentation has long been used mainly to produce enzymes and metabolites of microorganisms in the food industry, such as producing koji by fermenting rice using molds and cheese. The advantages of solid fermentation technology include low production cost due to cheap raw materials and inexpensive equipment, high enzyme yield and stability, and eco-friendly factors by minimizing waste from liquid fermentation. It is difficult to establish and it is difficult to establish culture conditions (oxygen amount, temperature and humidity control) for various microorganisms. In addition, the most important thing to consider when cultivating a solid is the vulnerability of pollution prevention by various bacteria, which is easy to sterilize the medium in liquid culture, while the solid medium is not easy to sterilize completely, which is very vulnerable to the prevention of contamination of various bacteria. . Therefore, when producing a probiotic by solid fermentation, the problem of contamination by various bacteria contained in the grain constituting the medium or introduced from the outside during the culture process must be solved.

As a prior art for using sake lees in livestock feed, Korean Patent Laid-Open Publication No. 10-2007-0050693 discloses using a liquor (drinking) of 25% or less of alcohol content of 7% by volume or less and using palm corn mill, corn and probiotic seed. It is disclosed that the fermented feed is manufactured through a three-step fermentation process for one to ten days. However, this technique raises the fermentation temperature in the process to more than 45 ℃ lowers the role and survival of yeast in the sake lees. This technology can be seen as a more effective manufacturing process for the complete decomposition of organic matter in a solid medium rather than as a probiotic, and has a problem that it is difficult to be used as a probiotic because of its low economical efficiency due to a long fermentation period and a low number of microorganisms contained in the final product. .

Publication Nos. 10-2010-0078838 and 10-2010-0078824 mix Hongju brew, a by-product of Hongju, into a solid medium consisting of soybean meal and bran, and then inoculate the cultured yeast, lactobacillus, and Bacillus subtilis medium for the purpose of spawning. A feed additive prepared by daily fermentation and drying is disclosed. However, this technique is difficult to determine the fermentation process according to the addition amount of Hongju alcohol marinated, and it is supplied from the outside rather than using the yeast in the alcohol as a seed, and because the culture temperature during the fermentation process is not controlled constantly On the second day of culture, the culture temperature is increased to 44 ° C., and finally, the number of viable cells of yeast and lactic acid bacteria does not grow significantly.

Many attempts to use sake lees as feed have been made in the past, but it is difficult to find an example of producing a probiotic having microbial characteristics and culture advantages that can be differentiated from other probiotics by utilizing the properties and efficacy of microorganisms contained in sake lees.

The present invention is to develop a solid fermentation probiotic for livestock using sake lees, which is a by-product of Takju or Yakju, especially using alcohol-resistant yeast and Bacillus subtilis as a seed in the sake lees. The purpose is to produce a probiotic. To this end, in the present invention, by using the alcohol-resistant yeast and Bacillus subtilis in the natural state of sake lees as a seed, optimal fermentation in a solid medium in a short time to a new functional of sake lees-derived yeast containing as high as 10 ⁷ ~ 10 ⁸ cfu / g To prepare a solid fermentation probiotics.

In addition, an object of the present invention is to prepare a solid fermentation probiotic that does not require a separate sterilization process by inoculating the yeast of the natural state contained in the sake lees in the basic medium composition for solid fermentation.

In addition, in the present invention, while the number of yeast microorganisms contained in the final probiotic is 10 ⁷ ~ 10 ⁸ cfu / g, while inoculating the lactic acid bacteria at the same time in order to enhance the efficacy of the probiotic, the number of lactic acid bacteria is maintained at 10 ⁸ ~ 10 ⁹ cfu / g The purpose of the present invention is to provide a method for producing solid fermentation probiotic for livestock, which is capable of efficiently culturing different strains and mass production by rapid fermentation.

In addition, the present invention by using a solid fermentation probiotics using the sake lees to reduce the intestinal harmful bacteria in the livestock and to enhance the activity of beneficial bacteria to reduce the diarrhea frequency commonly occurs in young livestock, increase the daily gain rate, improve feed efficiency and livestock It aims to produce high quality meat by improving the quality of meat.

In the present invention,

(a) storing the yeast and Bacillus subtilis contained in the sake lees by refrigeration by storing the sake lees of 5-9% alcohol content collected from the brewery at 0-10 ° C .;

(b) inoculate the stored sake lees of the above step in the solid medium, adjust the water content to 30 ~ 50%, fermented at 25 ~ 35 ℃ for 2 to 4 days yeast derived from sake lees 10 ⁷ ~ 10 ⁹ cfu / Provided is a method for producing a solid fermentation probiotic for livestock using sake lees, comprising the step of obtaining a probiotic containing g.

In the present invention, "sulgejimi" is used in the same sense as sake lees (or sake lees), brewing rice (grain), water, yeast, yeast, etc. using the process of manufacturing sake (makgeolli) or yakju filtering process alcohol It means the by-product produced in The sake lees includes yeasts having excellent alcohol resistance and producing ability, and Bacillus subtilis , which naturally secrete various digestive enzymes while growing naturally during alcohol production such as starch degrading enzymes. These alcohol-containing microorganisms play a role in coordinating metabolic processes in the rumen, providing nutrients and helping digestion of feed. In the present invention, paying attention to these characteristics of the microorganisms contained in the sake lees, by using the alcohol-resistant yeast and Bacillus subtilis in the natural state contained in the sake lees to prepare a probiotic utilizing the advantages of these microorganisms.

The sake lees used in the present invention, the alcohol content 5-9%. Preferably, the alcohol content is about 7%, so that the yeast contained in the sake lees to maintain vitality, preferably collected from the brewery and used within 48 hours while refrigerated at 0 ~ 10 ℃. More preferably, the collection from the brewery is also made within 1 hour after the sake lees occurs and immediately refrigerated storage.

As a solid fermentation medium for inoculating and cultivating sake lees, rice bran and soybeans, which are easy to purchase and inexpensive as a basic medium, and easy to ferment microorganisms, may be used, and molasses or glucose may be added thereto. Preferably, the basic medium is made of rice bran and wheat bran 9: 1 to 5: 5, and more preferably 8: 2 to 6: 4, wherein molasses or glucose is 0.2 to 5 weight of the whole medium. It can be added in the ratio of%. In such a solid culture, contamination by various bacteria contained in grains constituting the medium or introduced from the outside during the culturing process is a problem. In order to solve this problem, the medium is sterilized before inoculation. However, unlike liquid medium, solid medium is difficult to be sterilized completely, and even after the sterilization process, the possibility of contamination by various germs remains. One of the important features of the present invention is that the antimicrobial effect of alcohol contained in sake lees can inhibit the growth of various bacteria during the fermentation process and also shorten the fermentation period, which can reduce the possibility of contamination, so as to inoculate the solid medium without sterilization Is that it can be used for

After inoculating about 10-30% of the weight of the sake lees in the solid medium, the water content is adjusted to 30-50% and fermented at 25-35 ° C. for 2-4 days. When the inoculation amount of sake lees exceeds 30% of the weight of the medium, the number of microorganisms included in the final probiotic is rather undesirable. Although the probiotics obtained by the solid fermentation of sake lees are not inferior as a probiotic for feed additives, lactic acid bacteria lacking in sake lees can be inoculated in the solid medium together with sake lees in order to increase the efficacy as a probiotic. At this time, preferably inoculated with lactic acid bacteria liquid spawn 0.1 to 5% by weight relative to the base medium. As lactic acid bacteria, Preferably Lactobacillus plantarum ( Lactobacillus plantarum ); Enterococcus faecium ; Pediococcus pentosaceus and the like may be used one or more.

Through this culturing process, probiotic containing yeast derived from sake lees is 10 ⁷ ~ 10 ⁹ cfu / g. When inoculated with sake lees and lactic acid bacteria, a probiotic containing lactic acid bacteria 10 ⁸ -10 ⁹ cfu / g is obtained together with 10 ⁷ -10 ⁹ cfu / g yeast derived from sake-jimi. In the solid culture of the present invention may further comprise the step of drying the culture medium to 50 ℃ or less as needed.

Another aspect of the present invention is to provide a probiotic composition obtained in this way, that is, a solid fermentation probiotic composition prepared by the same method as described above, comprising 10 ⁷ ~ 10 ⁹ cfu / g yeast or Bacillus subtilis. Solid fermentation probiotic composition of the present invention may further comprise lactic acid bacteria 10 ⁸ ~ 10 ⁹ cfu / g with sake lees derived yeast 10 ⁷ ~ 10 ⁹ cfu / g.

Another aspect of the present invention is to provide a method of rearing a ruminant, which comprises feeding by adding the solid fermentation probiotic composition in a feed of 0.5 to 5% by weight. The ruminant includes in particular cows.

According to the present invention, the probiotic utilizing the nutritional advantages and microbiological characteristics of sake lees can be prepared using the alcohol component and yeast contained in sake lees. The probiotic of the present invention is a simple raw material and can standardize the process, it is possible to homogenize the product, the antibacterial effect by the yeast and alcohol components contained in sake lees and the short fermentation period can solve the problem of contamination by various germs In addition to preventing the degradation of probiotic activity due to the need for a sterilization process, mass production is easy. Solid fermentation probiotic using the sake lees of the present invention is excellent in the ability to inhibit the pathogenic bacteria in the intestine, as confirmed in the specification test of the feed animals. Diarrheal incidence of calves is lowered and productivity can be improved, such as daily gain and feed rate in livestock of ruminants, including beef cattle.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, these examples are only for illustrating the present invention in more detail, the scope of the present invention is not limited by these examples, the present invention can be implemented in various forms within the scope of the claims.

Example 1

Analysis of sake lees

Takju and Yakju were produced from five breweries, and the remaining sake lees were collected immediately and stored in a refrigerator to measure microbial bioburden and water content in a fresh state. The viable cell counts of yeast ( Saccharomyces cerevisiae ) and Bacillus subtilis were inoculated with 1 ml each of PDA agar and LB agar medium and smeared. Then, Bacillus subtilis was incubated for 18 hours at 30-37 ℃ and yeasts were 25-30. Incubation was done for 48 hours at < RTI ID = 0.0 >

[Table 1]

As a result of analyzing the collected sake lees after the preparation of Takju, the average number of yeasts per g of weight contained 1.4 x 10 ⁷ cfu / g, and the Bacillus subtilis averaged 1.6 x 10 ⁶ cfu / g, but there was a variation by brewery. Moisture content was maintained about 80% on average. The number of viable yeasts as described above is very high and can be used as a seed of a solid fermenting probiotic. In addition, the water content of sake lees collected after the preparation of the liquor was 69.7%, and the viable cell counts of yeast and Bacillus subtilis were 4.0 x 10 ⁸ cfu / g and 3.2 x 10 ⁵ cfu / g, respectively.

Example 2

Solid culture experiment according to the concentration of sake lees

Sulfage was added at a concentration of 10-50% by weight to carry out solid culture to verify the possibility of solid fermentation. Small solid fermentation trays (tray, 25mm x 200mm x 250mm) were manufactured and used for solid culture, and as a medium material, it was possible to supply stable raw materials in Korea and mixed rice bran and wheat bran, which are inexpensive raw materials. . Specifically, the culture medium was mixed with molasses at 0.2% by weight of the mixed grains (Belaxium + wheat flour = 7 + 3, w / w) and completely sterilized for 20 minutes at 121 ℃ as a base medium. After adding 0%, 10%, 20%, 30%, 40%, and 50% of sake lees respectively, adjust the moisture content to about 30% and turn the aerobic process by inverting the mixed grains every 3 hours at 30 ° C incubation temperature. The number of viable cells was measured while culturing for 3 days.

The experimental results are shown in Table 2 below. In the control group without adding sake lees (0% sake lees), sterilized mixed grains or general bacteria contaminated from the outside grew more than 5.9 x 10 ⁸ cfu / g. Due to the effect, normal bacteria did not grow. Bacillus subtilis contained in sake lees showed only slight growth in solid medium. However, yeasts in sake lees grew to 4.2 x 10 ⁸ cfu / g in 10% sake lees. As a result of observing the viable cell count of yeast according to the incubation time, the viable cell viability was continuously maintained until the 3rd day of culture.

[Table 2]

Example 3

Fermentation test of solid fermentation probiotic added with sake lees and lactic acid bacteria liquid spawn

In order to maximize the efficacy of solid fermentation probiotics using yeast in sake lees, an experiment was conducted on the production of solid fermentation probiotics for livestock by adding a liquid lactobacillus. That is, as in Example 2, mixed grains (rice bran + wheat flakes = 7 + 3, w / w) and molasses or glucose at 0.2% by weight of the tray was used as a base medium, the base medium After adjusting the water content of each to 30% by using purified water, inoculate sake lees alone or sake lees and liquid lactobacillus ( Lactobacillus plantarum ), and then perform aerobic process by inverting the mixed grains every 3 hours at a culture temperature of 30 ℃ The number of viable cells was measured while incubating for 3 days. Experiment 1 was incubated by inoculating 10% of sake lees relative to the weight of the medium, and experiment 2 was incubated by inoculating 10% of sake lees and 1% of similar bacteria, and experiments 1 and 2 added molasses to the medium. Experiment 3 was inoculated with 10% and 1% of the like bacteria in sake lees as in Experiment 2, and glucose was added to the medium instead of molasses.

The experimental results are shown in Table 3 below. In the case of solid fermentation by inoculation with lactic acid bacteria, as in Experiments 2 and 3, the lactic acid bacteria grew to 2 to 3 x 10 ⁹ cfu / g on the 2nd day of culture, and the number of viable cells decreased slightly on the 3rd day. In addition, as lactic acid bacteria grew, yeast grew to a lower number of bacteria than Experiment 1 due to the production of antibacterial substances such as organic acids. This phenomenon is believed to occur because the growth rate of lactic acid bacteria during solid fermentation is faster than yeast. In addition, fermentation of yeast and lactic acid bacteria proceeded well even when glucose was added as a carbon source instead of molasses as in Experiment 3.

[Table 3]

Example  4

Solid fermentation in non-sterile basic grain media

Unsterilized grains contain up to 10 ⁴ –10 ⁶ cfu / g of bacteria, so in order to mass produce solid fermentation probiotics, the process of sterilizing grain media must be added. Therefore, in order to verify the bactericidal effect of the general bacteria by alcohol components contained in sake lees, mixed grains (rice bran + wheat vein = 7 + 3, w / w) and 0.2% molasses to its weight, not sterilized in the tray After mixing the mixture as a basic medium, the water content of the base medium was adjusted to 30% using purified water, and then inoculated with liquid lactobacillus ( Lactobacillus plantarum ) at 1% by weight of the medium, followed by a culture temperature of 30 The aerobic process was performed by inverting the mixed grains every 3 hours at ℃, and the number of viable cells was measured while incubating for 3 days.

The experimental results are shown in Table 4 below. In experiment 1, only sake lees were added to the non-sterile base medium (10% by weight), and experiment 2 was the result of fermentation with sake lees (10% by weight), lactic acid bacteria, and experiment 3 using only non-sterile grain medium. E. coli group grew more than 10 ⁸ cfu / g when the sake lees were not added, but when the sake lees or lactic acid bacteria were mixed, the E. coli group grew slightly on the 1st or 2nd day of culture and almost negative on the 3rd day. From these results, it was confirmed that during solid fermentation using sake lees, it is possible to prepare a safe solid fermentation probiotic without the sterilization process of grain used as a basic medium.

[Table 4]

Example 5

Mass Production of Solid Fermentation Probiotics Using Yeast from Sagegemi

700 kg of rice bran, 300 kg of wheat bran, and 2 kg of molasses were mixed and placed in a large solid fermenter to make a basic medium. After inoculating 1% of the weight of the liquid lactobacillus probiotic prepared in Example 4, water content was added while adding purified water. Adjusted to 30%. The inoculum mixture was fermented four times a day (40 seconds) with fermentation at 30 ° C. for 3 days to prepare a solid fermentation probiotic. When the above method was prepared, the number of yeast viable cells on the third day of culture was 3.0 x 10 ⁷ cfu / g, the number of lactic acid bacteria was 1.5 x 10 ⁹ cfu / g. In addition, as a result of drying for 5-10 hours at 50 ℃ to adjust the water content of the product to 10%, the number of viable cells of yeast was 5.0 x 10 ⁶ cfu / g, the number of lactic acid bacteria was 3.0 x 10 ⁸ cfu / g.

Example 6

Calf Specification Test

In order to verify the efficacy of the solid fermentation probiotic using sake lees of the present invention, 12 calf were disclosed in two places of a general Korean cattle farm and subjected to a specification test for 3 months. The experimental group fed the probiotics was divided into four for 8 calf, treatment 1 was added to the feed compound 1% solid fermentation probiotics prepared in Example 5, treatment 2 was applied by spraying 3% solid fermentation probiotics on the calf feed It was. The survey items included body weight at birth, diarrhea, and changes in intestinal microflora through feces. The calf test results are shown in Table 5 below. Intestinal microbial changes between control and treatment groups are shown in Table 6 below.

As a result of the test, the incidence and frequency of diarrhea of the calf fed the solid fermentation probiotics using sake lees showed some diarrhea in the calf without the probiotics. Since the saliva was improved much compared to the control so as not to administer the anti-diarrheal drug, it was judged that the probiotic using sake lees could be used to prevent diarrhea.

As a result of measuring the change in fecal microorganism according to the specification test (Table 6), the fecal lactobacillus content could be increased by more than 10 times by feeding the calf using the fermented solid fermentation probiotics by 1% or 3%. In addition, the content of E. coli group, which is a harmful microorganism, was also reduced by 10 to 100 times in the treated group compared to the control group. This resulted in an increase in the number of viable yeasts and lactic acid bacteria and the distribution of dominant bacteria in the intestine, which played an important role in intestinal intestinal action such as diarrhea prevention through inhibition of harmful bacteria.

[Table 5]

TABLE 6

Example  7

Specification test for Hanwoo beef stew

In order to verify the effect of the solid fermentation probiotics using sake lees of the present invention on the fattening of Hanwoo, a total of 36 heads of late-past castrated Hanwoo were disclosed in two general Hanwoo farmers and subjected to a specification test for 6 months. Divided into three groups of 12 heads, the control group did not receive the sake lees fermentation probiotics, treatment 1 was sprayed on the feed by 1% solid fermentation probiotics prepared in Example 5, Chirigu 2 by 3% solid fermentation probiotics It was paid. Body weight and feed intake were measured until the end of the study to calculate daily gain, feed intake and feed efficiency, respectively. The test results are shown in Table 7 below.

[Table 7]

The results of dietary supplementation of solid fermentation probiotic supplemented with sake lees in late-winter Hanwoo steer (Table 7) showed an increase in daily gain in the feed group compared to the control, and the feed efficiency was also 17.4, 1%. It was slightly improved to 15.6 for the payroll and 15% for the payroll.

The present invention, by using the nutrients of sake lees and yeast, which is a useful microorganism, produced by preparing sake liquor or medicinal liquor to prepare solid fermentation probiotics, the sake lees generated as waste can be recycled and environmental pollution due to the disposal of sake lees can be reduced. . In addition, the solid fermentation probiotic using the sake lees of the present invention as a new probiotic utilizing the nutritional advantages and microbiological characteristics of sake lees can improve the palatability for feed when applied to livestock, improve the productivity of livestock, It can be used industrially as a new use.

Claims (12)

(a) storing the yeast and Bacillus subtilis contained in the sake lees by refrigeration by storing the sake lees of 5-9% alcohol content collected from the brewery at 0-10 ° C .;
(b) inoculated with the sake lees stored in the above step in a solid medium 10 ~ 30% of the weight of the medium, adjust the water content to 30 ~ 50%, fermentation at 25 ~ 35 ℃ 2 ~ 4 days derived yeast derived from A method of producing a solid fermentation probiotic for livestock using sake lees comprising the step of obtaining a probiotic containing 10 ⁷ ~ 10 ⁹ cfu / g. The method according to claim 1, wherein the solid medium is inoculated with lactic acid bacteria together with sake lees. According to claim 2, The lactic acid bacteria Lactobacillus plantarum ( Lactobacillus plantarum ); Enterococcus faecium ; Pediococcus pentosaceus ( Pediococcus pentosaceus ) The production method, characterized in that any one or more. The method of claim 1, wherein the basic solid medium is inoculated with the sake lees without sterilization before inoculation. The method according to claim 1 or 2, wherein the sake lees collected from the brewery is used for inoculation within 48 hours while refrigerated. The method according to claim 1 or 2, wherein the solid medium is a basic solid medium consisting of rice bran and wheat veins. The method of claim 6, wherein the solid medium comprises rice bran and wheat bran in a range of 9: 1 to 5: 5. The method of claim 7, wherein the solid medium further comprises molasses or glucose 0.2 to 5% by weight of the total medium. A solid fermentation probiotic composition prepared by the method of claim 1 and comprising yeast 10 ⁷ to 10 ⁹ cfu / g derived from sake lees. A solid fermentation probiotic composition prepared by the method of claim 2 and comprising yeast 10 ⁷ to 10 ⁹ cfu / g and lactic acid bacteria 10 ⁸ to 10 ⁹ cfu / g. A method of breeding ruminants, comprising adding the solid fermentation probiotic composition of claim 9 or 10 to a feed in an amount of 0.5 to 5% by weight. 12. The breeding method of claim 11, wherein the ruminant is a cow.