WO1988004527A1 - Fermentative procedure for feed preservation and an additive for performing the preservation - Google Patents

Fermentative procedure for feed preservation and an additive for performing the preservation Download PDF

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Publication number
WO1988004527A1
WO1988004527A1 PCT/FI1987/000171 FI8700171W WO8804527A1 WO 1988004527 A1 WO1988004527 A1 WO 1988004527A1 FI 8700171 W FI8700171 W FI 8700171W WO 8804527 A1 WO8804527 A1 WO 8804527A1
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WO
WIPO (PCT)
Prior art keywords
raw material
feed
added
feed raw
procedure according
Prior art date
Application number
PCT/FI1987/000171
Other languages
French (fr)
Inventor
Pirkko Aaltonen
Matti Juhani Laitinen
Original Assignee
Suomen Sokeri Oy
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Suomen Sokeri Oy filed Critical Suomen Sokeri Oy
Publication of WO1988004527A1 publication Critical patent/WO1988004527A1/en
Priority to NO1988883573A priority Critical patent/NO883573D0/en
Priority to DK463488A priority patent/DK463488A/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

Definitions

  • Fermentative procedure for feed preservation and an additive for performing the preservation are Fermentative procedures for feed preservation and an additive for performing the preservation .
  • the presen t inven tion concerns a f ermen tative procedure f or preserving pro tein f eed with the aid of l actic acid produc ing bacteria .
  • the inven tion f urther concerns an additive for preserving pro tein feed wi th the aid of l actic ac id producing bacteria .
  • protein feed such as fish, fish offals, slaughter offals, etc.
  • Drying involves likewise high energy costs.
  • 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 prdduce 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 abovementioned drawbacks occurring in connection with fermentative preservation methods, and to provide a novel fermentative proce dure for preserving protein feed in such a way that feed preservation will be accomplished more reliably than before, with lewer instances of improper fermentation than before and with best results possible, that is, without spoiling of the feed.
  • 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. Ey action of glucono-deltalactone, 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.
  • carbohydrate-cleaving enzymes By action of carbohydrate-cleaving enzymes, the cleaving of carbohydrates, e.g. of starch, to mono- and disaccharides is enhanced, and the growth of lactic acid bacteria using them for their carbon source is strengthened.
  • the additive of the invention for preserving protein feed contains said glucono-delta-lactone and said carbohydrate-cleaving enzymes.
  • 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.
  • conventional bacteria used in connection with lactic acid fermentation may be used, for instance Lactabacil l us acidaphil us , Lactabacil lus bulgaricus, Lactobacil l us casei, Lact ⁇ bacil l us hel veticus, Lactabacil l us lactis, Lact ⁇ bacil l us plantarum, Lact ⁇ bacil l us curvatus, Lactobacil l us sake, Pediococcus acidil acti, Pedi ⁇ coccus cerevisiae, Fedi ⁇ c ⁇ ccus pent ⁇ paceus, 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 feed raw materials.
  • the endogenous enzymatic activity of the feed raw material may be detrimental in view of fermentation. It is therefore advan taqeous 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 6 ⁇ and 90oC, 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 2% , advantageously 0.5%, referred to the feed raw material quantity (the feed raw material consisting e.g. of slaughter offals with dry matter e.g. 10 to 70%, appropriately 25 to 35%, 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.
  • the enzymes may contain e.g. alpha-amylase, beta-amylase, glucoamylase, beta- glucanase, cellulase, hemicellulase, pectinase, lactoperoxidase, lactase, lysozyme, alpha-galact ⁇ sidase, phytase, etc.
  • the purpo with the enzymes is to cleave carbohydrates, that is starch, to mono- and disaccharides so that lactic acid bacteria may use them for their carbon source.
  • an oxygen-eliminating enzyme in order to achieve anaerobic fermentation and to speed up the lactic acid fermentation.
  • the additive of the invention may in addition contain, other enzymes, e.g. those cleaving cellular tissues of plants, such ss cellulases, bericelInlases and pectinases.
  • 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.
  • the additive of the invention tar 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 material, produces an initial bacterial content e.g. of about 10 3 to 10 8 per g, suitably 10 5 to 10 6 per g.
  • the lactic acid bactery count is e.g. 10 4 to 10 10 , suitably 10 9 to 10 9 .
  • 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 20oC.
  • 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 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, stored at 20-25oC 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.
  • Preservative mixture 1 contained: glucono-delta-lactone 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 cellulase 3.8 g.
  • Preservative mixture 2 contained: product sold urider the trademark name Lactostart 03 (Chr. Hansen) 50 g, and product sold under the trademark name Pediostart 40 (Chr. Hansen) 38 g.
  • Example 3 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 pel l eted .
  • the pellets are packed in a plastic box, in which they may be stored for 1-3 days, protected from sun and rain.
  • Example 3
  • the s l aughter offals may be pasteurized according to 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.
  • Pediostart 40 50 mg was heated to 20°C and thereto was admixed preservative mixture, 1% of the raw material mass.
  • the preservative mixture contained:
  • Glucoamylase 200 2.0 g
  • Beta-amylase (BBA 1500) 10.0 g Glucose oxidase (10000 U/ml) 1.0 g
  • the raw material mix containing preservative was carefully mixed and transferred into a fermenting vessel.
  • the raw material mix contained:
  • Example 5 was repeated, using a mixture of raw material and preservative, containing:
  • Example 6 was repeated, using ground slaughter offals instead of ground fish. The results were consistent with those in Example 6.
  • Lactic acid bacteria mix 10 g is fermented as in Example 1.
  • whey concentrate and extruded cereal may be used glucose, saccharose or lactose, in solution or crystalline form.
  • Lactic acid bacteria 100 mg pH and acid number of the product developed as follows during fermentation:
  • Example 9 was repeated, using instead of sorbate, lipase and and lysozym ⁇ 100 mg per kg raw material. pH and acid number of the product developed as follows during fermentation:
  • Example 9 The mixture contained:
  • Glucono-delta-lactone 5 mg pH and acid number of the product thus obtained developed as follows during the fermentation and preservation period:

Abstract

A fermentative procedure for preserving protein feed with the aid of lactic acid producing bacteria in the presence of carbohydrates so that fermentation starts and takes place fast and more efficiently and more reliably than before; according to the invention to protein containing feed material are added gluconodelta-lactone and carbohydrate-cleaving enzyme.

Description

Fermentative procedure for feed preservation and an additive for performing the preservation .
The presen t inven tion concerns a f ermen tative procedure f or preserving pro tein f eed with the aid of l actic acid produc ing bacteria .
The inven tion f urther concerns an additive for preserving pro tein feed wi th the aid of l actic ac id producing bacteria .
At present, protein feed, such as fish, fish offals, slaughter offals, etc., sire 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 prdduce 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 abovementioned drawbacks occurring in connection with fermentative preservation methods, and to provide a novel fermentative proce dure for preserving protein feed in such a way that feed preservation will be accomplished more reliably than before, with lewer 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 feimentation 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 tα 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. Ey action of glucono-deltalactone, 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. of starch, to mono- and disaccharides is enhanced, and the growth of lactic acid bacteria using them for 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 Lactabacil l us acidaphil us , Lactabacil lus bulgaricus, Lactobacil l us casei, Lactαbacil l us hel veticus, Lactabacil l us lactis, Lactαbacil l us plantarum, Lactαbacil l us curvatus, Lactobacil l us sake, Pediococcus acidil acti, Pediαcoccus cerevisiae, Fediαcαccus pentαpaceus, 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 feed raw materials. The endogenous enzymatic activity of the feed raw material may be detrimental in view of fermentation. It is therefore advan taqeous 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 6υ and 90ºC, 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 2% , advantageously 0.5%, referred to the feed raw material quantity (the feed raw material consisting e.g. of slaughter offals with dry matter e.g. 10 to 70%, appropriately 25 to 35%, 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-galactαsidase, phytase, etc. The purpo with the enzymes is to cleave carbohydrates, that is starch, to mono- and disaccharides so that lactic acid bacteria may use them for their carbon source. In addition, if desired, one may use an oxygen-eliminating enzyme in order to achieve anaerobic fermentation and to speed up the lactic acid fermentation. In order to improve the digestibility of plant raw materials, one may use in the procedure, and the additive of the invention may in addition contain, other enzymes, e.g. those cleaving cellular tissues of plants, such ss cellulases, bericelInlases and pectinases.
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 tar 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 material, produces an initial bacterial content e.g. of about 103 to 108 per g, suitably 105 to 106 per g. At the end of fermentation, the lactic acid bactery count is e.g. 104 to 1010, suitably 109 to 109 .
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 20ºC.
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. Example 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 18-30ºC. 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, stored at 20-25ºC 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-lactone 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 cellulase 3.8 g. Preservative mixture 2 contained: product sold urider 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 pel l eted . The pellets are packed in a plastic box, in which they may be stored for 1-3 days, protected from sun and rain. Example 3
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 al pha-amy lase 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 mixing, the mass is pumped into a silo. The silo is kept at 25-35°C for 3 days. Hereby the pH of the mass goes down to 4.2.
If required, the s l aughter offals may be pasteurized according to 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, 1% 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
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, pH Acid number, days ml 0.1 N NaOH/10g
1 4.7 12.3
2 4.4 22.6
3 4.3 25.4
10 4.0 35.0
20 4.0 36.6
Example 6
Example 5 was repeated, using a mixture of raw material and 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 bactery mix 100 mg 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 128 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 1.0 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 crystalline form.
Example 9
In this trial a raw material and preservative mixture was fermented which also contained mould inhibitor. The mixture had the following composition:
Ground fish 900 g
Extruded cereal 100 g
Glucono-delta-lactone 6.5 g
Alpha-amylase 10 mg Glucoamylase 10 mg
Potassium sorbate 1000 mg
Lactic acid bacteria mix 100 mg pH and acid number of the product developed as follows during fermentation:
Storage time, pH Acid nu mber, days ml 0.1 N NaOH/10g
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 lysozymε 100 mg per kg raw material. pH and acid number of the product developed as follows during fermentation:
Storage time, pH Acid number, days ml 0.1 N NaOH/10g 0 6.1 4.0
1 4.4 24.0 12 4.2 43.5
Example 11
A raw material and preservative mixture was fermented as in
Example 9. The mixture contained:
Ground fish 840 g
Preroasted cereal 150 g
Alpha-amylase 30 mg
Beta-amylase 30 mg
Cellulase 40 mg
Hemicellulase 20 mg
Glucose oxidase 10 mg
Glucono-delta-lactone 5 mg 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 NaOH/10g
0 5.4 6.5
1 4.3 33.4
2.5 4.0 33.1
3.5 3.9 36.5
4.5 4.0 36.0
5.5 4.2 36.4
6.5 4.1 37.3
The embodiment examples are merely meant to illustrate the invention, and embodiments of the invention may vary within the scope of the claims following below.

Claims

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.
2. Procedure according to claim 1, characterized in that glueono-delta-lactone is added so that the pH of the feed raw material goes down below 5.5, advantageously within 2 hours.
3. 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.
4. Procedure according to any one of claims 1-3, characterized in that to the feed raw material are added amylase and glucose oxidase.
5. Procedure according to any one of claims 1-4, characterized in that to the- feed raw material is added an oxygen-eliminating enzyme.
6. Procedure according to any one of claims 1-5, characterized in that to the feed raw material is added alpha-amylase, beta- amylase, glucoamylase, beta-glucanase, cellulase, hemicel lulase, pectinase, glucose oxidase, lactoperoxidase and/or phytase.
7. Procedure according to any one of claims 1-6, characterized in that to the feed raw material are added homofermentative lactic acid bacteria.
8. Procedure according to any one of claims 1-7, characterized in that the feed raw material is heated for 5-10 minutes at
60-90ºC in order to inactivate the endogenous enzyme activity of the raw matarial.
9. Procedure according to aby one of claims 1-8, characterized in that the endogenous enzyme activity of the feed raw material is inactivate with an enzyme inhibitor.
10. 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.
11. Additive according to claim 8, characterized in that the additive contains amylase and glucose oxidase and possibly alpha-amylase, beta-amylaβe, glucαamylase, beta-glucanase, ce lase, hemicellulase, pectinase, glucose oxidase, lactoperoxidase, catalase, lactase, protease, lysozyme, alpha-galactosidase and/or phytase.
12. Additive according to claim 8 or 9, characterized in that the additive contains homorermentative lactic acid bacteria.
PCT/FI1987/000171 1986-12-19 1987-12-18 Fermentative procedure for feed preservation and an additive for performing the preservation WO1988004527A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
NO1988883573A NO883573D0 (en) 1986-12-19 1988-08-11 FERMENTATIVE PROCEDURE FOR PRESERVING FOODS, AND ADDITIVE FOR EXECUTION OF PROCEDURE.
DK463488A DK463488A (en) 1986-12-19 1988-08-18 METHOD OF PROCEDURE FOR FOOD CONSERVATION AND ADDITIVES FOR IMPLEMENTATION OF THE CONSERVATION

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI865246A FI77773C (en) 1986-12-19 1986-12-19 Fermentation process for silage.
FI865246 1986-12-19

Publications (1)

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WO1988004527A1 true WO1988004527A1 (en) 1988-06-30

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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)
NZ (1) NZ223021A (en)
WO (1) WO1988004527A1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0346909A2 (en) * 1988-06-17 1989-12-20 Cultor Oy Fermentative procedure and additive for preserving fodder
FR2640119A1 (en) * 1988-10-06 1990-06-15 Hajdu Bihar Megyei Allatforgal PROCESS FOR FERMENTATION TREATMENT OF BY-PRODUCTS AND / OR ABATTOIRS WASTE, PARTICULARLY FOR THE MANUFACTURE OF ANIMAL FOOD
EP0689773A1 (en) 1994-05-31 1996-01-03 Cpc International Inc. Mayonnaise and dressing compositions having a glucono-delta-lactone preservative system
WO1996015682A1 (en) * 1994-11-22 1996-05-30 Ing. Erich Erber Kommanditgesellschaft Fodder and drinking water additive for improving the resistance to stress and immunity of useful animals
EP0756457A1 (en) † 1994-04-22 1997-02-05 Novo Nordisk A/S A method for improving the solubility of vegetable proteins

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DE1692174A1 (en) * 1966-08-08 1972-03-09 Neraal Leif F Means to improve the quality of raw sausages (permanent sausages)
US3794739A (en) * 1971-01-26 1974-02-26 Us Agriculture Controlled fermentation and prevention of undesirable bacterial growth in food
FI48889B (en) * 1971-03-10 1974-10-31 E Nurmi
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
GB1547063A (en) * 1977-07-07 1979-06-06 Salen Interdevelop Ab Process for the biological ensiling of vegetable and/or animals materials
GB1591810A (en) * 1976-08-17 1981-06-24 Ceva Sa Process and composition for the preservation of vegetables
GB2167639A (en) * 1984-11-30 1986-06-04 Boscoop Agraripari Kozos Valla Animal food from protein-containing waste materials

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1692174A1 (en) * 1966-08-08 1972-03-09 Neraal Leif F Means to improve the quality of raw sausages (permanent sausages)
US3794739A (en) * 1971-01-26 1974-02-26 Us Agriculture Controlled fermentation and prevention of undesirable bacterial growth in food
FI48889B (en) * 1971-03-10 1974-10-31 E Nurmi
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
GB1591810A (en) * 1976-08-17 1981-06-24 Ceva Sa Process and composition for the preservation of vegetables
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

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0346909A2 (en) * 1988-06-17 1989-12-20 Cultor Oy Fermentative procedure and additive for preserving fodder
EP0346909A3 (en) * 1988-06-17 1991-04-24 Cultor Oy Fermentative procedure and additive for preserving fodder
FR2640119A1 (en) * 1988-10-06 1990-06-15 Hajdu Bihar Megyei Allatforgal PROCESS FOR FERMENTATION TREATMENT OF BY-PRODUCTS AND / OR ABATTOIRS WASTE, PARTICULARLY FOR THE MANUFACTURE OF ANIMAL FOOD
EP0756457A1 (en) † 1994-04-22 1997-02-05 Novo Nordisk A/S A method for improving the solubility of vegetable proteins
EP1142485A2 (en) * 1994-04-22 2001-10-10 Novozymes A/S A method for improving the solubility of vegetable proteins
EP1142485A3 (en) * 1994-04-22 2001-12-19 Novozymes A/S A method for improving the solubility of vegetable proteins
EP0756457B2 (en) † 1994-04-22 2008-10-08 Novozymes A/S A method for improving the solubility of vegetable proteins
EP0689773A1 (en) 1994-05-31 1996-01-03 Cpc International Inc. Mayonnaise and dressing compositions having a glucono-delta-lactone preservative system
WO1996015682A1 (en) * 1994-11-22 1996-05-30 Ing. Erich Erber Kommanditgesellschaft Fodder and drinking water additive for improving the resistance to stress and immunity of useful animals

Also Published As

Publication number Publication date
IS3292A7 (en) 1988-06-20
FI865246A (en) 1988-06-20
DK463488D0 (en) 1988-08-18
AU1059088A (en) 1988-07-15
NO883573L (en) 1988-08-11
DD265791A5 (en) 1989-03-15
NO883573D0 (en) 1988-08-11
DK463488A (en) 1988-08-18
FI865246A0 (en) 1986-12-19
FI77773C (en) 1989-05-10
EP0335896A1 (en) 1989-10-11
JPH02501705A (en) 1990-06-14
FI77773B (en) 1989-01-31
NZ223021A (en) 1990-11-27

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