阅读说明：本技术 一种发酵豆粕及其制备方法 (Fermented soybean meal and preparation method thereof ) 是由 魏巧玲 王风申 王海英 连春晓 史文强 于 2020-07-02 设计创作，主要内容包括：本发明公开了一种发酵豆粕,制成其有效成分的原料包括枯草芽孢杆菌发酵液、豆粕及无菌水；该发酵豆粕不仅粗蛋白含量高,而且质地柔软粘稠,醇香气味浓郁；本发明还公开了上述发酵豆粕的制备方法,包括灭菌、混合、培养、发酵等步骤,该制备方法过程严谨,参数设置合理。本发明适合与常规饲料配合混为用于禽畜的饲料。(The invention discloses fermented soybean meal, and raw materials for preparing active ingredients of the fermented soybean meal comprise bacillus subtilis fermentation liquor, soybean meal and sterile water; the fermented soybean meal has high crude protein content, soft and viscous texture and strong mellow smell; the invention also discloses a preparation method of the fermented soybean meal, which comprises the steps of sterilization, mixing, culture, fermentation and the like, and the preparation method has strict process and reasonable parameter setting. The invention is suitable for being mixed with conventional feed to be used as feed for livestock.)

1. The fermented soybean meal is characterized in that raw materials for preparing the effective components of the fermented soybean meal comprise bacillus subtilis fermentation liquor, soybean meal and sterile water, wherein the dosage proportion relation between the soybean meal and the sterile water is 1Kg:0.5-1.5L, the volume ratio of the bacillus subtilis fermentation liquor to the sterile water is 3.1-7.5:100, and the total number of bacterial colonies contained in each ml of the bacillus subtilis fermentation liquor is 0.62 × 10¹⁰CFU。

2. The fermented soybean meal according to claim 1, wherein the ratio of the amount of the soybean meal to the amount of the sterile water is 1g:1 ml; the volume ratio of the bacillus subtilis fermentation liquor to the sterile water is 5.3: 100.

3. A method for producing a fermented soybean meal according to claim 1 or 2, which is carried out in the following order of steps:

step 1, filling the bean pulp into a triangular flask, sterilizing the bean pulp for 20min at 121 ℃ under high pressure, and cooling the bean pulp to room temperature to obtain sterilized bean pulp;

step 2, adding the bacillus subtilis fermentation liquor and sterile water into the sterilized soybean meal, and uniformly stirring to obtain a mixed solution;

step 3, standing and culturing the mixed solution at room temperature for 30min to obtain a culture solution;

and 4, putting the culture solution into an incubator, and fermenting for 48 hours at the temperature of 30-40 ℃ to obtain the fermented soybean meal.

4. The method for preparing fermented soybean meal according to claim 3, wherein the method for preparing the bacillus subtilis fermentation broth comprises the following steps: inoculating the bacillus subtilis into an MNB liquid culture medium, placing the MNB liquid culture medium in a shaking table at 180r/min, and culturing for 12h at 37 ℃ to obtain the bacillus subtilis fermentation liquid.

5. The method for producing fermented soybean meal according to claim 3 or 4, wherein: the temperature of the incubator in the step 4 is 37 ℃.

Technical Field

The invention belongs to the field of microbial fermentation, and relates to fermented soybean meal, in particular to fermented soybean meal and a preparation method thereof.

Background

Along with the rapid development of animal breeding industry in China, the demand of animal protein raw materials is increasingly vigorous; the raw materials rich in animal protein, such as fish meal, shrimp meal, crab meal, bone meal and the like, in China are small in scale, poor in quality and imported for a long time. Therefore, a low-cost development model is developed. The product for replacing animal protein raw materials is very urgent.

According to investigation, the annual output of the soybean meal in China is about 6000 million tons, the protein content in the soybean meal is up to more than 40%, most of the soybean meal is water-soluble protein, and the soybean meal is an important plant protein resource. Moreover, the amino acid types and the content in the bean pulp are rich; however, the bean pulp contains multiple anti-nutritional factors, such as phytic acid, trypsin inhibitor, oligosaccharide, soybean antigenic protein and the like, which prevent animals from fully absorbing and utilizing nutrients.

In order to improve the biological value of the soybean meal and fully utilize and absorb the nutritional ingredients of the soybean meal, more and more enterprises and scientific researchers are invested in the development and application of the fermented soybean meal. More researchers find that the anti-nutritional factors in the bean pulp can be eliminated by using a fermentation method, the anti-nutritional factors in the bean pulp are degraded by microbial fermentation, and the fermented bean pulp has no stimulation, antigen or drug residue, so that the fermented bean pulp can be used for more effectively optimizing animal protein daily ration, the daily ration is safer and more nutritional, and the fermented bean pulp is more suitable for being used as plant protein source feed of animals.

However, the existing fermented soybean meal has many problems, such as: the color is black, the odor is peculiar, and the commercial value is seriously influenced; low protein digestion utilization rate and the like. How to solve the problems is to make the fermented soybean meal have wider application, which is a problem to be solved urgently at present.

Disclosure of Invention

In order to solve the technical problems, the invention aims to provide fermented soybean meal and a preparation method thereof, the fermented soybean meal has high content of crude protein which is easy to be absorbed by animals, soft and viscous texture, rich mellow smell, strict preparation method process and reasonable parameter setting.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

a fermented soybean meal containing effective componentsThe bacillus subtilis preparation comprises bacillus subtilis fermentation liquor, bean pulp and sterile water, wherein the proportion of the bean pulp to the sterile water is 1Kg to 0.5 to 1.5L, the volume ratio of the bacillus subtilis fermentation liquor to the sterile water is 3.1 to 7.5 to 100, and the total number of bacterial colonies contained in each ml of the bacillus subtilis fermentation liquor is 0.62 × 10¹⁰CFU。

As a limitation, the proportion relation between the soybean meal and the sterile water is 1Kg to 1L; the volume ratio of the bacillus subtilis fermentation liquor to the sterile water is 5.3: 100.

The invention also provides a preparation method of the fermented soybean meal, which comprises the following steps:

step 1, filling the bean pulp into a triangular flask, sterilizing the bean pulp for 20min at 121 ℃ under high pressure, and cooling the bean pulp to room temperature to obtain sterilized bean pulp;

step 2, adding the bacillus subtilis fermentation liquor and sterile water into the sterilized soybean meal, and uniformly stirring to obtain a mixed solution;

step 3, standing and culturing the mixed solution at room temperature for 30min to obtain a culture solution;

and 4, putting the culture solution into an incubator, and fermenting for 48 hours at the temperature of 30-40 ℃ to obtain the fermented soybean meal.

As a limitation:

the preparation method of the bacillus subtilis fermentation liquor comprises the following steps: inoculating the bacillus subtilis into an MNB liquid culture medium, placing the MNB liquid culture medium in a shaking table at 180r/min, and culturing for 12h at 37 ℃ to obtain the bacillus subtilis fermentation liquid.

The temperature of the incubator in the step 4 is 37 ℃.

Due to the adoption of the technical scheme, compared with the prior art, the invention has the following beneficial effects:

1) the fermented soybean meal eliminates anti-nutritional factors in the soybean meal, is high in crude protein content easily absorbed by livestock, is brown in color and has strong mellow fragrance; not only can increase the appetite of animals and improve the feed intake of animals, but also can promote the growth and reduce the material consumption;

2) the fermented soybean meal prepared by the invention has rich raw materials, is green and environment-friendly, does not generate waste liquid, and has great advantages in industrial production; the method is safe to use in the animal breeding industry and has no organic reagent residue.

The fermented soybean meal prepared by the invention is suitable for being mixed with basic feed to be used as feed for livestock, so that the feeding quality is improved, and the utilization rate of the soybean meal is increased.

Detailed Description