NZ223021A - Method of preserving protein feed using lactic acid bacteria, glucono-delta-lactone and carbohydrate cleaving enzyme - Google Patents

Method of preserving protein feed using lactic acid bacteria, glucono-delta-lactone and carbohydrate cleaving enzyme

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Publication number
NZ223021A
NZ223021A NZ223021A NZ22302187A NZ223021A NZ 223021 A NZ223021 A NZ 223021A NZ 223021 A NZ223021 A NZ 223021A NZ 22302187 A NZ22302187 A NZ 22302187A NZ 223021 A NZ223021 A NZ 223021A
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New Zealand
Prior art keywords
iub
raw material
feed raw
added
feed
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Application number
NZ223021A
Inventor
Pirkko Aaltonen
Matti Juhani Laitinen
Original Assignee
Suomen Sokeri Oy
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Publication date
Application filed by Suomen Sokeri Oy filed Critical Suomen Sokeri Oy
Publication of NZ223021A publication Critical patent/NZ223021A/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03004—Glucose oxidase (1.1.3.4)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
    • A23K30/10—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder
    • A23K30/15—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder using chemicals or microorganisms for ensilaging
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
    • A23K30/10—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder
    • A23K30/15—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder using chemicals or microorganisms for ensilaging
    • A23K30/18—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder using chemicals or microorganisms for ensilaging using microorganisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y111/00—Oxidoreductases acting on a peroxide as acceptor (1.11)
    • C12Y111/01—Peroxidases (1.11.1)
    • C12Y111/01007—Peroxidase (1.11.1.7), i.e. horseradish-peroxidase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/03—Phosphoric monoester hydrolases (3.1.3)
    • C12Y301/03026—4-Phytase (3.1.3.26), i.e. 6-phytase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01002—Beta-amylase (3.2.1.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Animal Husbandry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Food Science & Technology (AREA)
  • Fodder In General (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)

Description

New Zealand Paient Spedficaiion for Paient Number £23021 223 02 1 NO DRAWINGS Prioritv Datefs): .£?}-&%&: Complete Specification Filed:"^!! 1 " Class: .Q/rV-J . A&2 : Publication Date: iYWtwr' P.O. Journal. No: ...
NEW ZEALAND PATENTS ACT. 1953 No.: Date: COMPLETE SPECIFICATION FERMENTATIVE PROCEDURE FOR FEED PRESERVATION I/We, SUOMEN SOKERI OY, a company organized under the laws of Finland, PF of TekninenTutkimuskeskus, SF-02460, Kantvik, Finland hereby declare the invention, for which I / we pray that a patent may be granted to me/us, and the method by which it is to be performed, to be particularly described in and by the following statement:- (followed by page la) m 2 2 3 0 2 1 Fermentative procedure for feed preservation ■ The present invention concerns a fermentative procedure for preserving protein feed with the aid of lactic acid producing bacteria.
The invention further concerns an additive for preserving protein feed with the aid of lactic acid producing bacteria.
At present, protein feed, such as fish, fish offals, slaughter offals, etc., are mainly preserved by acidifying, refrigeration, drying and fermenting.
Refrigeration, and deep freezing in particular, causes high apparatus and energy costs. Moreover, refrigeration fails to prevent spoiling of the feed e.g. when the feed is used after it has been thawed. ~ Drying involves likewise high energy costs. In addition, the value in use of the feed is impaired owing to changes taking place in the feed raw material during drying.
Fermentative preservation methods are based on the use of lactic acid bacteria in such manner that they produce lactic acid from carbohydrate contained in the feed raw material or added thereto. The raw material used in connection with fermentation, local conditions and temperature and fermentation arrangements have given rise to problems in the form of improper fermentation and of product spoiling. Improper fermentation is due to lactic acid fermentation failing to come under way correctly,"or to improper organisms gaining ascendance and thus causing spoiling of the raw material.
The object of the present invention is to eliminate the above-mentioned drawbacks occurring in connection with fermentative preservation methods, and to provide a novel proqe- 223 02 1 dure for preserving protein feed in such a way that feed preser— vation will be accomplished more reliably than before, with fewer instances of improper fermentation than before and with best results possible, that is, without spoiling of the feed.
It is furthermore an object of the invention to provide a novel fermentative procedure for preserving protein feed so that fer— mentation starts and takes place faster and more efficiently than before.
Moreover, it is an object of the invention to provide an-additive which is intended to be added to protein feed raw material so that fermentation can be accomplished more advantageously and more reliably than before, in accordance with the foregoing.
Regarding the features characterizing the invention, reference is made to the Claims.
The invention concerns a procedure for fermenting mainly feed raw * material of animal origin, i.e., of raw material containing mainly protein of animal origin. Most of the procedures previously presented relate to lactic acid fermentation of raw materials of plant origin- Fermentation proceeds in different manner in a product of animal origin, from that in a product of plant origin.
The invention is based on the use, in connection with lactic acid fermentation, of glucono-delta-lactone and of carbohydrate—cleaving and oxygen—eliminating enzymes. By action of glucono—delta-lactone, the pH of the protein feed raw material can be rapidly and efficiently brought down far enough so that the growth of improper organisms is inhibited, that is, improper-organisms cannot gain ascendance in the raw material mix, and improper fermentations as well as product spoiling are"prevented.
By action of carbohydrate-cleaving enzymes, the cleaving of carbohydrates, e.g. ot starch, to mono— and disaccharides is„^~ enhanced, and the growth of lactic acid bacteri •«ppr>53 223 02 1 their carbon source is strengthened.
The additive of the invention for preserving protein feed contains said glucono-delta—lactone and said carbohydrate—cleaving enzymes.
When the procedure and/or the product of the invention is used, it is achieved that preservation of protein-containing feed raw material will be reliably and repeatably successful, without any improper fermentation and spoiling of the product in circumstances of actual practice. The procedure is also danger—free to the person applying it.
The procedure of the invention and the use of the product of the invention is easy and simple, and they imply no extra investments on top of the equipment used in conventional fermentative preserving procedures. Furthermore, the operating cost of the procedure is favourable, for instance compared with deep—freezing and drying. The product obtained by the procedure keeps well and is not subject to spoiling e.g. in connection with its use.
In the procedure of the invention conventional bacteria used in connection with lactic acid fermentation may be used, for instance Lactobacillus acidophilus, Lactobacillus bulgaricusf Lactobacillus casei, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus plantarum, Lactobacillus curvatus, Lactobacillus sake, Pediococcus acidilactif Pediococcus cerevisiae, Fediococcus pentopaceus, Streptococcus faecium and Streptococcus lactis. Partcularly advantageous are homofermentative non—proteolytic lactic acid bacteria, that is, those which produce no gas in connection with fermentation.
The procedure and product of the invention"are"applicable in preserving feed raw materials containing protein, such as fish, -fish offals, slaughter offals, meat-bone meal and equivalent j^Feed raw materials. 223021 The endogenous enzymatic activity of the feed raw material may be detrimental in view of fermentation. It is therefore advantageous to pasteurize raw materials which have a high content of own enzymes (e.g. slaughter offals), that is, to heat them about 5 minutes at a temperature between 60 and 90°C, whereby the enzymes are inactivated.
Another conceivable way to inactivate the raw material's own enzymes is to use special inhibitors, for instance the product . named "Pepstatin" marketed by the company Sigma Chem., which is a hexapeptide preparation. Protease inhibitors are mostly, compounds with peptide structure. Such inhibitor is typically used in a quantity on the order of 1 mg per kg feed raw material, for instance 0.3 to 3 mg per kg feed raw material.
The quantity of glucono-delta-lactone added is appropriately such that the pH of the feed raw material goes down below 5.5 within a-few hours, e.g. 1-4 hrs, such as less than 2 hrs, advantageously about 1 hr. Desired effect on the pH value is usually achieved with a lactone addition of 0.1 to 2X, advantageously 0.5X, referred to the feed raw material quantity (the feed raw material consisting e.g. of slaughter offals with dry matter e.g. 10 to 70X, appropriately 25 to 35'C, the glucono-delta-lactone quantities calculated on the total quantity including water).
The additives or enzyme mixes that are used contain advantageously amylase and/or glucose oxidase. In addition, the enzymes may contain e.g. alpha—amylase, beta—amylase, glucoamylase, beta— glucanase, cellulase, hemicellulase, pectinase, lactoperoxidase, lactase, lysozyme, alpha—galactosidase, phytase, etc. The purpose with the Enzymes is to cleave carbohydrates, that-is starch, to mono— and disaccharides so that lactic acid Jbacteria may use them for their carbon source. In addition, if desired, one may use an o;:ygen-eliminating enzyme in order to achieve ^anaerobic fermentation and to speed up the lactic acid fermentation. In order to 223021 contain, other enzymes, e.g. those cleaving cellular tissues of plants, such as cellulases, hemicellulases and pecti.nases.
The glucono—delta—lactone, the enzyme mix and the lactic acid bacteria, and possibly carbohydrates, may be added to the feed raw material in combination or separately, taking practical circumstances and requirements into account. Furthermore, the additive of the invention for preserving protein feed may comprise one mix containing the above—mentioned components and which is meant to be added to the feed raw material at one time. The additive may alternatively comprise several separate mixes, each containing one or several of the above-mentioned components, and said mixes being intended to be added to the feed raw material in combination or separately.
The amount of lactic acid bacteria in the additive is for instance such that the additive, when added to the feed raw materi- -al , produces an initial bacterial content e.g. of about 103 to 10° per g, suitably 10= to 10** per g. At the end of fermentation,-the lactic acid bactery count is e.g. 10* to 10xo, suitably 10° to 10**.
The ultimate pH of the fermented feed is 3.5 to 4.5, suitably 3.8 to 4.2.
The fermenting temperature is below 50°C, suitably 15 to 40°C, for instance 20°C.
The carbohydrate source used in the procedure and containing the above—mentioned additives is e.g. barley, oats, wheat, molasses or another equivalent carbohydrate source known in feed industry. The carbohydrate is advantageously gelatinized, e.g. treated in an extruder. " -- The invention is described in the following in detail with the aid of embodiment examples, yet without restricting the invention^ to the examples presented. I Example 1 6 223 02 1 A raw material mix containing fresh or frozen fish or fish offals 650 kg, soybean meal (extruded) 90 kg, wheat flour (raw and/or roasted) 250 kg, is heated (e.g. with hot water) to 18-30°C. The fish is ground to pulp, transferred into a mixer, and into this are dispensed preservative mixtures 1 and 2 (mixed in 3 1 of water), and carefully mixed. The compounded mass is transferred in a covered vat, degree of filling less than 85%. The vats are. hermetically sealed, stared at 20-25°C for at least 3 days, until pH is less than 4.3. The pH of the mass goes down immediately upon adding the preservative mixture. Preservation of the product is considered successfully accomplished when pH reaches the value 4.2 within 3-4 days. As soon as pH is below 4.3, the product may equally be stored in colder environment, though not so cold that the product would freeze. In the case of silo storage the silo communicates with the outdoor atmosphere by so-called breather tubes. - - — Preservative mixture 1 contained: glucono-delta—1actone 6.45 kg, barley flour 3.53 kg, glucose oxidase (12 500 u/ml), 10 g (cat.neg.), alpha-amylase 3.8 g, glucoamylase 3.8 g, and cellu— lase 3.8 g. Preservative mixture 2 contained: product sold under the trademark name Lactostart 03 (Chr. Hansen) 50 g, and product sold under the trademark name Pediostart 40 (Chr. Hansen) 38 g.
Example 2 70-80% of preserved mass as obtained in Example 1, 20-25% fish meal, 2% vitamin mixture, 3-8% alginate, 2—4% fish oil, 0-2% wheat bran' and 0-0.1% preservative are mixed together and pelleted. The pellets are packed in a plastic box, in which they maiy be stared for 1-3 days, protected from sun and rain.
J Example 3 223021 900 kg slaughter offals (heated at 60°C for 5 min.) (pork, neat, poultry), 90 kg feed wheat (roasted or raw) and 10 kg preservative mixture containing alpha-amy1ase 10 g/ton, glucoamylase 10 g/ton, glucono-delta-lactone 5.0 kg/ton and barley flour 4.98* kg/ton were mixed together, and hereto was added preservative mixture containing Lactostart 03 10-160 g/ton and Pediostart 50 10-50 g/ton. After misting, the mass is pumped into a silo. The . silo is kept at 25-35c'C for 3 days. Hereby the pH of the mass goes down to 4.2.
If required, the slaughter offals may be pasteurized according t( need and conditions, as has been set forth in the foregoing. Storage takes place in hermetically closed silos, the only communication with external air a breather tube.
Example 4 ~ A raw material mix containing Baltic herring 850 g Extruded wheat flour 150 g Lactostart 03 (Hanson) 50 mg Pediostart 40 50 mg was heated to 20°C and thereto was admixed preservative mixture, 17. of the raw material mass. The preservative mixture contained: Mould alpha-amylase 2.0 g Glucoamylase 200 2.0 g Beta—amylase (BBA 1500) 10.0 g Glucose oxidase (10000 U/ml) 1.0 g Cellulase 1-0 g Glucono—delta—lactone 500.0_g Extruded soybean meal 484.0 g~ The pH of the mass thus obtained was 4.3, 4 days after fermentation .
Example 5 8 22 3 02 1 The raw material mix containing preservative was carefully mixed and transferred into a fermenting vessel. The raw material mix contained: Slaughter offals, ground 840 g Extruded wheat 155 g Mould alpha-amylase 30 mg Beta—amylase 30 mg Cellulase 40 mg Glucose oxidase 100 mg Glucono-delta-lactone 4.8 g Lactic acid bacteria mix 100 mg Fermenting was allowed to proceed for 20 days, and the pH of the product developed during fermentationm as follows: Storage time, days 1 2 3 10 20 pH Acid number, -ml 0.1-N NaOH/lOg 4.7 12.3 4.4 22.6 4.3 25.4 4.0 35.0 4.0 36.6 Example 6 Example 5 was repeated, using a mixture of raw material preservative, containing: Ground fish/fish offals 800 g Extruded wheat 100 g 'Extruded soy 100 g Glucono—delta-lactone 6.4 g Bacterial alpha—amylase 12 mg- -- Glucoamylase 12 mg Cellulase 15 mg Glucose oxidase 14 mg Lactic acid bactsry mix 100 mg and ;1 n ■hy? ... ts...
J.-,.- 9 223021 #§ pH and acid number of the product developed in accordance with Example 1- Example 7 Example 6 was repeated, using ground slaughter offals instead of ground fish. The results were consistent with those in Example 6 Example 8 A raw material and preservative mix containing: Ground slaughter offals 12B kg Extruded wheat/barley mixture 20 kg Whey concentrate 30 kg Glucono-delta—lactone 7.5 kg Glucose oxidase 1.5 g Alpha-amylase 1.5 g Beta—amylase ~ 1.2 g Beta—glucanase 1.5 g Hemicellulase l.O g Lactic acid bacteria mix 10 g is fermented as in Example 1. Instead of whey concentrate and extruded cereal may be used glucose, saccharose or lactose, in solution or crystal 1ine.form.
Example 9 In this trial a raw material and preservative mixture was fer mented which also contained mould inhibitor. The mixture had the following composition: 'Ground fish Extruded cereal Glucono-delta-lactone Alpha—amylase Glucoamylase Potassium sorbate Lactic acid bacteria mix 900 g 100 g 6.5 g " 10 mg 10 mg. 1000 mg 100 mg 223 02 1 pH and acid number of the product developed as follows during fermentation: Storage time, pH Acid number, days ml 0.1 N NaOH/lOg 0 6.3 1.9 1 5.6 6.9 2 4.6 18.8 3 4.5 22.3 14 4.2 40.3 28 4.2 42.2 The results reveal that use of mould inhibitor is feasible in connection with the fermentative procedure of the invention.
Example 10 Example 9 was repeated, using instead of sorbate, lipase and and lysozyme 100 mg per kg raw material. pH and acid number of the product developed as follows during fermentation: Storage time, days 0 1 12 pH Acid number, ml 0.1 N NaOH/lOg 6.1 4.0 4.4 24.O 4.2 43.5 Example 11 A raw material and preservative mixture was fermented as in Example 9. The mixture-contained: Bround fish 840 g Preroasted cereal 150 g Alpha-amylase 30 mg Beta—amylase 30 mg~ Cellulase 40 mg Hemicellulase 20 mg Blucose. oxidase 10 mg Blucono—delta—lactone 5 mg O

Claims (16)

22 3 0 2 1 * pH and acid number of the product thus obtained developed as follows during the fermentation and preservation period: Preservation time, PH Acid number, months ml 0.1 N o 5.4 6.5 1 4.3 33.4 2.5 4.0 . 1 3.5 3.9 36.5 in • «* 4.0 36.0 5.5 4.2 36.4 6.5 4.1 37.3 The embodimen-t examples are merely meant to illustrate the invention, and embodiments of the invention may vary within the scope of the claims following below. M ^aI i z$k eft: 228021 1 -12- WHATJ/WE CLAIM IS
1. A fermentative procedure for preserving protein feed with the aid of lactic acid producing bacteria in the presence of carbohydrates, characterized in that to protein-containing feed raw material is added glucono-delta-lactone and carbohydrate-cleaving enzyme or enzymes.
2. Procedure according to claim 1, characterized in that glucono-delta-lactone is added so that the pH of the feed raw material goes down below 5.5.
C3 3. Procedure according to claim 2, characterized in that pH of the feed raw material goes down below 5.5 within 2 hours.
4. Procedure according to claim 1, characterized in that glucono-delta-lactone is added 0.1 to 2.0% by weight of the feed raw material quantity.
5. Procedure according to any one of claims 1-4, characterized in that to the feed raw material are added an amylase and glucose oxidase (IUB EC no 1.1 3.4).
6. Procedure according to any one of claims 1-5, characterized in that to the feed raw material is added an oxygen-eliminating enzyme.
7. Procedure according to any one of claims 1-6, characterized in that to the feed raw material is added alpha-amylase (IUB EC no 3.2.1.1), beta-amylase (IUB EC no 3.2.1.2), a glucoamylase, a beta-glucanase, a cellulase, a hemicellulase, pectinase (IUB EC no 3.2.1.15), glucose oxidase (IUB EC no 1.1.3.4), 1actoperoxidase (IUB EC no 1.11 1.7) and/or a phytase.
8. Procedure according to any one of claims 1-7, characterized in that "~£i5|i:he feed raw material are added homofermentative lactic acid . bacteria. \ |o'!»
9. Procedure according to any one of claims 1-8, characterized in that , the feed raw material is heated for 5-10 minutes at 60-90°C in order to inactivate the endogenous enzyme activity of the raw material, before the addition of the carbohydrate cleaving enzyme or enzymes. 223U* -13-
10. Procedure according to any one of claims 1-9, characterized in that the endogenous enzyme activity of the feed raw material is inactivated with an enzyme inhibitor.
11. An additive for preserving protein feed with the aid of lactic acid producing bacteria, intended to be added to the feed raw material in connection with starting fermentation, characterized in that the additive contains glucono-delta-lactone and carbohydrate-cleaving enzyme or enzymes.
12. Additive according to claim 11, characterized in that the additive contains an amylase and glucose oxidase (IUB EC no 1.1 3.4) and possibly alpha-amylase (IUB EC no 3.2.1.1), beta-amylase (IUB EC no 3.2.1.2), a glucoamylase, a beta-glucanase, a cellulase, a hemicellulase, pectinase (IUB EC no 3.2 1.15), glucose oxidase (IUB EC no 1.1.3.4), lactoperoxidase (IUB EC no 1.11.1.7), catalase (IUB EC no 1.11.1.6), lactase (IUB EC no 3-2.1.23), a protease, lysozyme (IUB EC no 3.2.1.17), alpha-galactosidase (IUB EC no 3.2.11.22) and/or a phytase.
13. Additive according to claim 11 or 12, characterized in that the additive contains homofermentative lactic acid bacteria.
14. A fermentative procedure substantially as herein described with reference to any embodiment disclosed in the examples.
15. A protein food preserved by the procedure of any one of claims 1 to 10 or claim 14.
16. An additive as claimed in claim 11 substantially as herein described with reference to any embodiment disclosed in the examples.
NZ223021A 1986-12-19 1987-12-21 Method of preserving protein feed using lactic acid bacteria, glucono-delta-lactone and carbohydrate cleaving enzyme NZ223021A (en)

Applications Claiming Priority (1)

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FI865246A FI77773C (en) 1986-12-19 1986-12-19 Fermentation process for silage.

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NZ223021A true NZ223021A (en) 1990-11-27

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JP (1) JPH02501705A (en)
AU (1) AU1059088A (en)
DD (1) DD265791A5 (en)
DK (1) DK463488A (en)
FI (1) FI77773C (en)
IS (1) IS3292A7 (en)
NO (1) NO883573D0 (en)
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WO (1) WO1988004527A1 (en)

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FI83151C (en) * 1988-06-17 1991-06-10 Cultor Oy Fermentative process and additive for food preservation
DD274762A5 (en) * 1988-10-06 1990-01-03 �����`�����@������@�������������@��@��������@��������k�� METHOD FOR THE FERMENTATION TREATMENT OF BY-PRODUCTS AND / OR DEVICES OF SLAUGHTERES, ESPECIALLY FOR THE MANUFACTURE OF FEED
EP1142485B1 (en) * 1994-04-22 2008-02-27 Novozymes A/S A method for improving the solubility of vegetable proteins
KR0150676B1 (en) 1994-05-31 1998-10-01 김주용 Formation method of shallow junction by trench gate structure
AT506U1 (en) * 1994-11-22 1995-12-27 Erber Erich Kg FEEDING MATERIALS DRINKING WATER ADDED TO IMPROVE THE STRESS RESISTANCE AND IMMUNITY OF FARM ANIMALS

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NO115511B (en) * 1966-08-08 1968-10-14 Leif F Neraal
US3794739A (en) * 1971-01-26 1974-02-26 Us Agriculture Controlled fermentation and prevention of undesirable bacterial growth in food
FI48889C (en) * 1971-03-10 1975-02-10 Esko Viljo Nurmi Use of glucono-delta-lactone as an additive to prevent the growth of salmonella bacteria in food
US4056637A (en) * 1976-06-08 1977-11-01 Japan Natural Food Co. Ltd. Process for preparing food products containing a lactic acid bacteria-fermented product of a cereal germ
IT1109471B (en) * 1976-08-17 1985-12-16 Deral Sa PROCEDURE AND PRODUCT FOR THE PRESERVATION AND ENHANCEMENT OF GREEN VEGETABLES AND OF THE WET PRODUCTS UNDER AGRO-FOOD INDUSTRIES
GB1547063A (en) * 1977-07-07 1979-06-06 Salen Interdevelop Ab Process for the biological ensiling of vegetable and/or animals materials
GB2167639A (en) * 1984-11-30 1986-06-04 Boscoop Agraripari Kozos Valla Animal food from protein-containing waste materials

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IS3292A7 (en) 1988-06-20
FI77773B (en) 1989-01-31
FI865246A (en) 1988-06-20
FI77773C (en) 1989-05-10
AU1059088A (en) 1988-07-15
FI865246A0 (en) 1986-12-19
WO1988004527A1 (en) 1988-06-30
DK463488D0 (en) 1988-08-18
EP0335896A1 (en) 1989-10-11
DK463488A (en) 1988-08-18
JPH02501705A (en) 1990-06-14
NO883573L (en) 1988-08-11
NO883573D0 (en) 1988-08-11

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