The microbial fermented soybean meal uses a bio-fermentation engineering technique to partially decompose a part of the soybean meal into a soybean peptide having a molecular weight of 3,000 or more by an enzyme secreted by the microorganism during fermentation.
1 Fermentation selection strain
Microbial fermented soybean meal commonly used bacteria: lactic acid bacteria, yeast, Bacillus and so on.
Ji Wei et al. fermented soybean meal with Nisin-producing Streptococcus mutans. The soybean meal has a sweet, sour and aromatic odor after fermentation by lactic acid bacteria, and the pH value is lowered, which can effectively improve the palatability of soybean meal, promote the growth of livestock and poultry, reduce the addition amount of antibiotics and acidifiers, and reduce the feed cost.
In addition, mold is often used by researchers for the production of solid-state fermented soybean meal, and often mixed with other strains to ferment. Mo Chongwen et al. used the solid-state fermentation method of mixed strains of Aspergillus oryzae and brewer's yeast to produce fermented soybean meal, and used various enzymes produced by mold to degrade the cellulose and protein, and synthesize the bacterial protein by yeast. The crude protein content of the fermented soybean meal can reach 49.10%, which is 12.1% higher than that of the raw material. Liu Chao [7] used the Aspergillus oryzae and yeast to use bran and bean cake powder as the main substrate, and mixed solid-state fermentation at 30 °C for 36 h. A novel protein feed with an acid protease activity of l 440 U/g, a yeast count of 6.29×109/g, a crude protein of up to 70.56% (including a small peptide of 10.12%), and a reducing sugar of 8% was obtained. Thereby obtaining a novel protein feed production process rich in small peptides.
It can be seen that the strains used for solid-state fermentation are wide, common, and readily available.
2 solid-state fermentation to produce soybean meal process
The fermentation process is divided into aerobic fermentation and anaerobic fermentation. In the early stage of fermentation, aerobic fermentation is used to promote the growth and growth of aerobic microorganisms such as Bacillus and yeast. At the same time, Bacillus and yeast secrete a large number of active products such as enzymes and vitamins to promote the growth of lactic acid bacteria. Later anaerobic fermentation promotes the proliferation of lactic acid bacteria and produces a large amount of lactic acid. Microorganisms undergo forced autolysis under anaerobic conditions, and intracellular enzymes and other biologically active components in the cells are secreted. Protease undergoes enzymatic hydrolysis during anaerobic fermentation and produces aromas.
Combining the advantages and disadvantages of aerobic fermentation and anaerobic fermentation, the combination of the two for fermenting soybean meal can basically achieve the following indicators: the small peptide produced by fermentation enzymatic hydrolysis accounts for 30% of the crude protein content in soybean meal, accounting for 10% of the finished product.
Fermented soybean meal has greatly improved flavor compared with enzymatic hydrolysis, and produces a large number of biologically active components, but the molecular weight is between 5,000 and 10,000. It belongs to the polypeptide category, and the physiological activity and easy absorption distance from soybean oligopeptides and small peptides are very long. Large, so the cost is relatively low. Therefore, more and more scholars and researchers have studied solid-state fermentation of fermented soybean meal.
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