PL154822B1 - Method of obtaining primary fodder component of high protein and vitamin content and containing above 20% of dry solids - Google Patents

Description

PATENT DESCRIPTION

154 822

Additional patent to patent no. - Pending: 87 04 14 / P. 265153 /

Priority: 86 04 17 Hungary

Int. Cl. ⁵ A01N 1/06 A01N 1/14

OFFICE

PATENT

RP

Application announced: 88 07 07

Patent description published: 1992 01 31

Inventor

The holder of the patent: Tatabanyai Szenbanyak, Tatabanya / Hungary /; Agrartudomańyl Egyetem, Kesztbely / Hungary /

METHOD OF MANUFACTURING THE BASIC FEED SUBSTANCE

The subject of the invention is a method of producing a basic feed substance with the consistency of a liquid with a high content of protein and vitamins and a dry substance content of more than 20% from agricultural products with a high starch content, by fermentation of the malt enzyme obtained from the decomposition of starch, fermentation broth supplemented with nutritional salts, yeast saccharomyces oerevisiae.

Wynnlazek relates to a method of increasing the protein and vitamin content of a starch-rich feed used to discipline animals. The titanium dioxide in a feed or drink with a solids content of more than 20% is hydrolyzed starch, the content of which is 120-150% higher than the desired protein increase, with the enzyme contained in the green malt slurry to obtain a fermentable sugar. Subsequently, after the addition of the inorganic nutrient salts, a fermentation broth is produced, which is fermented with baker's yeast so that the alcohol content of the product is less than 0.1%.

One of the most important problems of cattle breeding in Hungary is that the domestic cultivation of plants has long been unable to meet the protein needs of cattle. Due to the fact that ruminants can use IPN substances to meet their protein needs, protein deficiency occurs in the front row of monogastric animals,

In recent years, a number of research efforts have been carried out to replace imported protein feed with domestic products. For example, Hungarian Hu-PS Patent Nos. 174 262, 151 207, 175 538, 181 771, 152 696, 179 332, 178 342, 165 381 deal with the domestic production of protein feed.

One of the benefits of reducing protein deficiency or replacing extracted soybean porridge is to produce single cell protein (SCP) for feed purposes. From unicellular proteins, yeast protein is a valuable source of protein, the amino acid set of which is zga154 822

154 822 is approximately with the amino acid composition of the extracted soybean porridge and can be used particularly advantageously for the feeding of pigs.

The lysine content of yeast protein (this amino acid is generally the first amino acid limiting acid for pigs) is even higher than that of extracted soybean porridge. In terms of the most common limiting amino acids / lysine, methionine, threonine, tryptophan / yeast, it also compares with mixed animal protein meal.

The general chemical composition of decarred yeast - based on the dry substance - is as follows:

dry substance 1000 g crude protein 560 g crude fat 20 g crude fiber 10 g crude ash 90 g nitrogen free extract 320 g chemical value 782 g / kg dry substance digestible energy 11.44 UJ / kg dry substance metabolic energy 15.85 UJ / kg dry substance A pig can digest it perfectly crude protein contained in yeast i nitrogen-free to extract substances. The digestibility of nutrients is u pig as follows: organic substance 89% crude protein 90% crude fat 10% crude fiber - nitrogen free extract 95% Yeast is an excellent source of B vitamins, what is extraordinary beneficial for unicast animals. V dry substance of 1 kg of yeast can count with the following amount of vitamins: th and amine 190 mg ribcflavin 25 mg pyridoxine 45 mg nicotinic acid 500 mg pantothenic acid 102 mg biotin 0.8 mg foioic acid 26.0 mg choline 3.8 g

It is clear from the above data that yeast is a valuable source of protein that is well used in animal feeding.

Based on the above insight, attempts have been made around the world to produce Unicellular Protein, and a number of methods have been developed to produce different types of yeast for feed purposes.

In previous trials, fermentation was carried out mainly with strains of the yeast Saccharomyces Torula or Ctrndida.

Most of the methods involved using the basic raw material to produce the spirit, measa. In all the processes known to date, the fermentation horse product, yeast is weighed out and used.

The costs of storing the basic raw material for the farm, meass or other directly suitable for the fermentation of sugar-containing agricultural wastes, the costs of dewatering the feed yeast thus obtained, sterile fermentation conditions and the costs of transport and storage of yeast lead to high production costs and feed yeast. .

In cattle feeding trials, it has been found that a live cell yeast enriched baker's yeast containing about 14% protein is a wet starch defect feed (drink) that can be well used in the feeding of monogastric animals. From this diagnosis, it turned out that a compound feed is used for the fezmentation of unicellular protein

It is used in feeding as a source of carbon and energy, in that water-soluble sugar suitable for fermentation is released from the mulch by means of an enzyme. The sludge containing sugar obtained in this way, supplemented by the addition of known inorganic nutrient salts (N, P, K, etc.) and trace elements, is converted into a fermentation sludge suitable for the fermentation of fungi belonging to the Sacchoromyces genus.

If the enzymatic hydrolysis of starch is now carried out such that the water-soluble sugar content provides a single-cell protein to supplement the protein content required in the feed mixture, then the fermentation broth can form a feed (drink) base which can be supplemented with the required vitamins, premixes and other ingredients. the amount of auxiliaries used for feeding.

In order to lower the production costs of single-cell protein, it is necessary to modify the individual elements of the fermenl process.

In the process according to the invention, enzymatic hydrolysis was performed instead of the generally used dilute acid hydrolysis at lower temperature (40 to 60 ° C). The treatment of the starch by steam treatment was omitted during the hydrolysis and a slurry of malt or green malt was used in the enzymatic process.

During the experiments it was found that an aqueous suspension of 0.1-5% / air-dry / malt or green malt, based on the dry substance of the fermentation broth with a dry substance content of more than 20%, can be gained in the pH range -, - 6, - in 10 up to 30 g / 1 of sugar dissolved in water, transferred directly to fermentation, while the fermentation broth can be produced with a dry yeast content of at least - 5 to 20 g / 1.

Sa ^ haro ^ ces jerevlsal was used in the trials - despite the danger of inducing a higher alcohol concentration - since this yeast is commercially available as baker's yeast.

The method according to the invention consists in adding an aqueous suspension containing starch in the amount of 20-25% by weight of dry substance to the aqueous suspension of green malt in the amount of 0.1-5% by weight of dry matter and the suspension is hydrolyzed at a temperature of 40-60 ° C. C for 2-4 h, preferably 3 h, to obtain a suspension containing reduced sugars in the amount of -0-60 g / l, and after using the nutrient salts at pH = -, - 6.5 subject it to semi-continuous fermentation in less than 12 hours.

The conducted experiments showed that using the fermentation broth known from the literature, containing 0. 8-1 mg / 1 oxygen in dissolved state, at the pH value of ό, ό-6, -, in a closed fermentor by means of semi-continuous fermentation conducted with filtered but not sterine air , infection with pathogenic wild-type bacterial yeast is excluded, if a decay of yeast cells of Sa ^ haro ^ is above θ

/ ml. Even in non-sterile conditions, the alcohol content can be kept below 0.1%. However, during a longer period, infection with lactic acid bacteria may occur, which indicates a decrease in the pH value and an increase in the lactic acid content.

Based on the above, by using two different types of fermentation (where one is working), by carrying out a fed-batch fermentation, inoculation yeast production processes well known for the production of baker's yeast and the equipment required for this can be avoided.

When the lactic acid content in the working phenentor is above 1% or the alcohol content is stable above 0.5% in the stock fermentor, a new fermentation is started by inoculating the medium of the second fermenter with baker's yeast containing germs in the amount of * 7 * pieces / ml, and after reaching the number of 10 pieces / ml embryos, the work of the first fmmentor is stopped and disinfected.

The method according to the invention, which has been developed on the basis of the presented data and using generally known technical elements of the method, for the purposes of the following advantages. The method according to the invention can reduce the protein deficiency sparingly. The method according to the invention enables the yeast to be fermented almost under sterile conditions in the vicinity of the application site, and the daily fermented product can be used directly in wet feeding without long-term storage.

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The high vitamin content of the fermented feed obtained makes it possible to reduce the amount of imported vitamin supplements used for feeding. A high starch content feed is used as a carbon and energy source. This feed represents the largest weight in the compound feed used in large rock cattle farming, thereby saving the cost of raw material storage, primary carbon source fermentation / storage of molasses or other waste / .

The process according to the invention does not require sterile fermentation of the sterilizing unit and the need to carry out starch hydrolysis at high temperature. Semi-continuous fermentation technology eliminates sterile yeast propagation; in addition, it is disposable to use a dual or wlelo80opnl system for the production of grafted yeast and to keep it running, since the usual baker's yeast is used to activate the fermentation.

The substances used in acacia farms are generally found in large agricultural establishments (with the exception of water-soluble nutrient salts), and by direct application of the fermentation product to the animal feed, significant cost savings in transportation and handling can be achieved.

The process of the invention is illustrated by the following examples.

Example 1 For the production of a wet-fed basic feed material high in protein and vitamins, the procedure is as follows. A grained mill with a 2 mm fineness and a high content of starch or C.C.M. or the potato mash is diluted in a ratio of 1: 4 with water at 40 ° C, the water consuming the following dissolved salts:

nh ₄ h ₂ after ₄ mooznik 5.7 g / L 4.2 g / L MgSO 4 · 7 ^ 0 0.5 g / 1 KC1 0.2 g / 1 FiS04 7H ₂ 0 0.005 g / 1 ZUS04 · 7H20 0.005 g / 1 CUCI2 * 2H2 ⁰ 0.002 g / 1

In a hydrroller equipped with an agitator, the pH value is raised from 3.8 to above 5.5 with a slight increase in temperature by adding 20% aqueous NH4OH solution. Then a 20% malt suspension is introduced into the mixer, which contains 2 g of barley malt (based on each liter of flrmentals SntI), followed by hydrolysis for 3 hours with thorough mixing, maintaining the temperature in the range of 20-50 ^o C.

The fermentor is filled to 25% of its working capacity with tap water and 20 g of baker's yeast E ₂ g per liter are added with the aid of oiling and aeration.

After three hours of hydrogenation, the sugar-containing fermentation broth is cooled and introduced into the fermentor, where it is fermented at 25-35 ° C with an excess of dissolved oxygen of 2 mg / l and aerated, at a pH value of 5.5-6. , 5. After full filling of the fermentor, the finished product is set aside for 3 hours; its amount corresponds to the amount of fermentation broth in the fermentor for hydrolysis. The fermentation broth is then withdrawn from the fermenlon.

The dry substance of the fermentation broth in portions consumes 4-5% more protein than the actual protein content in the basic substance. Flroentation is continued until the product has a lactic acid content above 1% and / or an alcohol content above 0.5%.

Example II. To 100 kg of cornmeal with a grain size of 2.0 mm, 300 kg of hot water are added while stirring. The temperature of the hot water is regulated in such a way that the temperature of the wort after the introduction of flour is «0 ^^ 60 ° C. After the addition, the temperature is kept at 60 ° C and 10 kg of a green malt slurry prepared from 3 kg of barley after 5 days of sprouting, after slurrying in water, are introduced.

Stirring is continued at constant temperature for 3 h. During this time, some starch is saccharified.

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The saccharified wort is cooled to 35 ° C and the following ingredients are added:

2260 6 nh ₄ h ₂ after ₄ 1672 g carbamide 100 g MgSO ₄ · 7 ^ 0 80 g KC1 2 g FcS0 ₄ · 7H20 2 g Z11S04 7H20

0.6 g CuCl ₂ 2H ₂ O / salt /

427 kg of wort are obtained, of which 47.45 kg are introduced into a fermentor with a working capacity of 1700 liters every 3 minutes over a period of 20 minutes.

In the fermentor, the dissolved oxygen is maintained in an amount above 0.5 mg / 1 for a temperature in the range of 2S ~ 32 ° C by cooling with a heat exchanger and the pH value in the range 5.5-6.5 with 25% aqueous NH4OH solution.

First, the fermenter is filled to 25% of its capacity with tap water, then the baking yeast Ε _{28 is added} in the amount of 20 g / l, ie 425 l of water and 8.5 kg of baker's yeast. After having fed 47.45 kg of saccharified, chilled, salt-containing wort, a continuous rehydration, cooling, and pH adjustment is started. After the fermentor has been filled to 1700 liters, the product drainage from the fermentor is started while the wort feed continues for 20 minutes. If, during fermentation, the lactic acid content is above 1% and / or the amount of alcohol in the fermentation is above 0.5%, then the fermenter is emptied, disinfected and fermentation restarted.

During fermentation, the amount of dry matter in the starting wort was 25% decreased to 21%, and at the same time the protein content in the dry matter of the starting wort increased from 8% to 15%.

Claims (3)

Patent claims 1. Method for the production of a basic feed substance with the consistency of a liquid with a high protein and vitfmin content and a dry matter content of more than 20% from agricultural products with a high starch content by fermentation of saccharomyces cereyisiae obtained from the digestion of starch with the enzyme malt fermentation broth supplemented with nutritional salts, characterized by: that the aqueous suspension of green malt in the amount of 0.1-5% by weight of dry substance is fed to the aqueous suspension containing starch in the amount of 20-25% by weight of dry substance and the suspension is hydrolyzed at 40-60 ° C for 2-4 hours , preferably 3 h, to obtain a suspension containing reduced sugars in the amount of 50-60 g / l, and after supplementing with nutrients at a pH value of 5.5-6.5, it is subjected to semi-continuous fermentation in less than 12 h. 2. The method according to p. A process as claimed in claim 1, characterized in that the fermentation is carried out in a closed fermentor with an amount of liter air which maintains the alcoholic fermentation below 0.1%. 3. The method according to p. and, characterized in that the fermentation is carried out in two fcrmentΘtach "wherein a content of lactic acid in a first fermentor of more than 1%, or non-volatile alcohol content of 0.5%, inoculated medium is fermented ^on a second dropiami bakery flour containing scrub ^d in ilośici 10 ® pieces / m ^ ^p and of axis ^a gnięciu LI7 czby embryos 10 units / ml "interrupted operation of the first fermentor and disinfects. 154 822 Department of Publishing of the UP RP. Circulation 100 copies Price: PLN 3,000