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    Home > Biochemistry News > Microbiology News > Advances in the research of microbial fermented soybean meal production active soybean peptide feed.

    Advances in the research of microbial fermented soybean meal production active soybean peptide feed.

    • Last Update: 2020-07-29
    • Source: Internet
    • Author: User
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    in recent years, the shortage of domestic feed protein source, feed cost increase, reduced profits and other status quo seriously restricts the development of China's animal husbandry, soybean meal because of its rich nutrients become an important source of plant proteinHowever, because of the anti-nutrition factor restricts the absorption and utilization of nutrients in soybean meal, in order to improve this situation, the research on the production of active soybean peptide feed by microbial fermentation of soybean meal has become a hot topic at home and abroadThe paper summarizes the characteristics, production and application of the current microbial fermented soybean meal active soybean peptide feed"text-align: center;"img src""alt""microbial fermented soybean meal production active soybean peptide feed research progress" title "microbial fermented soybean meal production active soybean peptide feed research progress"1, Soybean meal and microbial fermentation soybean mealFacing the rapid and large-scale situation of China's animal husbandry and feed industry development, in order to reduce the dependence of China's feed industry on expensive animal protein sources such as fishmeal, the development and development of cheaper and easy-to-access protein source products to meet the needs of animals for feed protein nutrition is very importantSoybean meal because of its rich nutrients has become an important source of plant protein, soybean protein content in soybean meal is between 43.0% to 55.0%, most of them are water-soluble proteins, in addition to protein also contains other rich nutrients, is a good source of daily protein in fish and single-stomach animals, however, the protease inhibitors contained in soybean meal, Urease, Antigen Protein, soybean oligosaccharides, and plant coagulants Ingredients such as SBA and Phytic Acid have affected the full use of nutrients in soybean meal, which not only hinders the digestion, absorption and utilization of nutrients in soybean meal in the animal intestines, but also seriously endangers the healthy growth of the animal bodyat present, in order to effectively improve the protein utilization and nutritional value of soybean meal, the research of using microbial fermentation technology to treat soybean meal has become a hot topicThe research shows that microbial fermented soybean meal can not only effectively remove the anti-nutrition factors such as plant coagulating, cyanase and protease inhibitors in soybean meal, but also reduce the content of antigen protein significantly, and increase the content of nutrients such as free amino acids and active soybean peptides, and improve the application value of soybean meal while making the feed have better animal palatabilitymicrobial fermentation soybean meal is developed in recent years, the use of microbial fermentation technology to process soybean meal to contain highly active soybean peptides of a new type of plant protein source feed, which formed as early as Europe industrialization, in recent years from Taiwan Province to the mainland after the gradual riseFermented soybean meal is mainly to soybean meal (-95%) as raw material, bran, corn skin and other auxiliary raw materials, the use of microbial bacteria for solid fermentation, and then by drying and other processes made of protein feed products, also known as biopeptides, bio-pods, soybean peptides, bioactive peptides and so onHong and other studies show that through microbial fermentation, the anti-nutritional factors in soybean meal are effectively degraded, and the proportion of small molecular proteins is increasedCompared with traditional soybean meal, the microbial fermentation of soybean meal not only makes the anti-nutritional composition degrade, and is rich in active soybean peptides and nutrients, more conducive to animal absorption and utilization, reduce energy consumption, has greater application value2 microbial fermentation soybean meal production active soybean peptide feed characteristics research shows that through the fermenting of probiotics such as bacillus spores, yeast, soy meal, can effectively reduce or remove various anti-nutritional factors in soybean meal, at the same time can be the macromolecule protein in an orderly degradation of polypeptides, peptides and free amino acids, and rich in proteases, organic acids and digestive enzymes, probiotics and unknown growth factors and other nutrientsMicrobial fermentation soybean meal has more characteristics and advantages, through microbial fermentation so that the anti-nutritional factor degradation in soybean meal, no stimulation, no antigen effect, no drug residue, so the use of fermented soybean meal can more effectively optimize animal protein daily food, make the daily grain safer, more nutritious, more suitable as animal plant protein source feed2.1, improve nutritional value Traditional nutrition believes that, under the action of protease and peptidease in the animal's digestive tract, proteins can only be absorbed and utilized by animals if they degrade into free amino acids However, studies have shown that animals do not achieve the best expected production performance when fed low protein amino acidbalancebalanced diets or optimal amino acid patterns Therefore, the academic community has put forward the idea that animals can absorb and utilize proteins themselves or peptides Experiments show that the small peptides in the circulation can be directly involved in the synthesis of tissue proteins, and the small peptide transport system is fast, low energy consumption and not easily saturated Active soybean peptidenot not only as a nutrient, but also as a physiological activity regulator of the body, active soybean peptide can also be directly used by tissue protein synthesis, participate in the synthesis and regulation of tissue protein It has also been studied that the substances such as oxalic acid, phytic acid, fiber, tannins and other polyphenols in soybean protein significantly inhibit the use of iron, calcium, zinc and other metal ions in animal organisms, while peptides of small molecules can be actively transported in the small intestine by forming chelates with these metal ions, at a faster rate of absorption Soybean meal is fermented by microorganisms, not only to improve the content of available protein, but also rich in active soybean peptides, digestive enzymes, organic acids, small peptides, vitamins, amino acids, etc., has important nutritional functions Because of the high absorption rate of soybean polypeptides, fermented soybean meal rich in active soybean peptides can be used as a protein source for weaned piglets, shrimp crabs, young birds and high-grade economic animals 2.2, effective removal of anti-nutrition factors, promote the digestive function of the intestine research shows that the intestine is both digestive organs, but also immune organs, indigestion will lead to the animal body's disease resistance decline, loss of appetite, insufficient feeding, gastrointestinal dysfunction, the absorption rate of nutrition decreased, directly affect the animal's production performance The anti-nutrients contained in soybean meal seriously hinder the absorption and utilization of nutrients in soybean meal, such as antigen proteins with antigenandandandandandande and allergenic, stimulate the body to produce antibodies, thus the occurrence of intestinal allergic reactions, which is the main cause of animal diarrhea; After entering the digestive tract is used by microorganisms, fermentation produces a large amount of gas, resulting in animal gastrointestinal gas and abdominal pain, in addition, the contents of the phytic acid can form a stable phytate with metal ions, combined with protein, fat, starch to reduce the activity of protease and lipase, resulting in indigestion in the breeding animals Through microbial fermentation treatment of soybean meal, can be soy meal antigen degradation, such as trypsin inhibitors, soybean clotting, phytic acid, etc., more conducive to the absorption and utilization of nutrients in the animal intestines Studies have shown that the use of protease bacteria to ferment soybean meal can completely eliminate the soymeal trypsin inhibitors On the other hand, the active peptides in microbial fermentation of soybean meal promote the growth and reproduction of probiotic strains in the intestines and the synthesis of invivial bacteria proteins, which can improve the digestion of the animal intestinal microorganisms, and the fermented soybean meal also contains a variety of biological activity factors, which are beneficial to the balance of the animal intestinal flora, which plays an important role in the digestive function of the animal's intestines and its health 2.3, substitute part of antibiotics the results of the study showed that soybean meal contains soybean isoflavones (ISO), it is an important physiologically active substance, has strong antibacterial activity Yang Guofeng and other studies have found that the antioxidant and antibacterial ability of isoflavones after fermentation of soybean meal was significantly enhanced In addition, the dual activity of active soybean peptide antibacterial and antiviral in fermented soybean meal can reduce the use of drugs and improve the intestinal health of animals Some glycopeptides, lipopeptides and cyclopeptides have antibiotics and antiviral effects and can be used as health promoters instead of antibiotics In addition, microbial fermentation of soybean meal is rich in beneficial bacteria protein, such as lactic acid streptococcus peptides, short peptides produced by lactic acid bacteria, can be stable in the low pH environment in the stomach, with the ability to inhibit the activity of corrupt bacteria, but also inhibit the formation of Clostridium spores and other bacteria 2.4, improve feed flavor, improve palatability Because the peptides of different amino acid sequences can change the taste of acid, salt, sweet, bitter, so the microbial fermentation of soybean meal produced by the active soybean peptides can improve the flavor of the feed, and after fermentation of soybean meal has a fermented alcohol flavor, reduce the taste of soybean meal itself, so as to improve the taste of the feed When the microorganism ferments soybean meal, under the action of microbial enzymes, it can partially modify and recombine the bitter peptide group in soybean meal, so that between small peptides and small peptides, between small peptides and amino acids re-displacement or displacement, so as to obtain non-bitter or odorless fermentation products Studies have found that there are a variety of flavor-enhancing peptides in soy protease, such as ostrichine-B-alanine, a strong bitter peptide, and the terpene-phenylalanine is a strong sweetener, in addition to Val-Glu, Gly-Leu, and Pro-Glu, which are also a type of flavor-enhanced peptide Peptides can be used to enhance flavor, feed contains active peptides can improve palatability and inducing 2.5, raw material green, rich source, reduce costs compared with fishmeal, protein powder, meat bone powder and other animal-derived protein feed, plant-based protein source feed rich, green, in the processing process has nutritional advantages and resource advantages, product application safety, no chemical residues The protein can be used in fermented soybean meal to meet the animal body's demand for protein energy, reduce the use of high-priced fishmeal, thus saving costs Because soybean meal is easy to obtain and cheap, reduces the cost of raw materials, because the fermentation process is simple, harmless, but also reduces other costs, so the use of microbial fermentation of soybean meal reduces the cost of farmers In addition, because microbial fermentation soybean meal contains a variety of nutrients, can reduce the amount of enzyme preparations, acidifiers and therapeutic drugs, such as microbial fermented soybean meal contains probiotics, in the breeding process does not need to use micro-ecological preparations Therefore, microbial fermentation soybean meal, a plant-based protein source feed, has important application value for the aquaculture industry 3, microbial fermentation soybean meal production active soybean peptide feed production process microbial fermentation bacteria species and solid fermentation process parameters have an important impact on product quality, in order to improve the quality of fermented soybean meal, microbial fermentation soybean meal bacteria and process research is essential 3.1, the choice of fermented bacteria At present, lactic acid bacteria, yeast, milup mold, Bacillus spores are the main use of fermented soybean meal of several species Usually in the fermentation process of several bacteria vaccination amount is different, the general situation is: yeast 5% to 10%, bacteria 1% to 5%, mold 7% to 15% In actual production, high-activity soybean peptide feed with different functions can be developed by single or mixed species Liu Haiyan's research proves that lactic acid bacteria fermented soybean meal can significantly increase the content of free amino acids, the total sugar content of soybean meal after fermentation will be reduced, reduced sugar content increased Ji Wei and so on use can produce Nisin (lactic acid streptococcus) lactic acid streptococcus fermentation, fermentation contains a biological content of 1.03 g/kg, Nisin efficiency of 997 IU/g, the feed bacteria have a inhibitory effect Ma Wenqiang and others used the mixofs of bacillus, yeast and lactic acid bacteria to ferment the beans, and analyzed the nutritional composition before and after fermentation, the results showed that the content of crude protein and crude fat increased by 13.48 percent and 18.18 percent, amino acids increased by 11.49 percent, and phosphorus content increased by 55.56 percent after fermentation Zhou Fuzhong and other use of Lactobacillus Lactobacillus, Bacillus spores and psilocybin multi-bacteria mixed fermented soybean meal, the results show that after fermentation of soybean meal in the macromolecular protein degradation to easy-to-absorb soybean peptides, and fermented soybean meal contains a large number of active probiotics He Yongjin and other use of dead grass spores KJ fermented soybean meal, fermentation 48 h, soybean meal protein small molecular peptide content of 58.86 percent, compared with unfermented soybean meal increased by 37.99 percent In the actual production process of fermented soybean meal, the parameters and quality of the indicators obtained by the mixed fermentation of single or multi-bacterial species are different 3.2, production process In the fermentation production process, the process conditions seriously affect the quality of microbial fermentation soybean meal production active soybean peptide feed, therefore, the state of raw materials, such as water content, substrate composition, pH, and fermentation conditions, such as fermentation time, temperature, the composition of bacteria and inoculation, ventilation, etc to select and optimize In the fermentation process, fermentation with bacteria inoculation is usually 10%, fermentation temperature and the growth temperature of the species related, generally between 25 to 30 degrees C, the most suitable pH value of 7, fermentation time control in 2 to 5 d better, because the humidity is low will lead to the extension of fermentation time and low efficiency, and humidity is too high to breed other hybrids to produce mold, so humidity is generally controlled at 50% to 95% The taste, color and content of active soybean peptides and nutrients will vary depending on the effect of fermentation process There are many methods of treatment of soybean meal, including physical methods (thermal inactivation methods, water immersion methods, mechanical processing methods), chemical methods and biological treatment methods (crop breeding methods, enzyme treatment methods, microbial treatment methods), the above methods have advantages and disadvantages At present, there are two main production processes of biodegradable soybean meal in China: enzyme solution and microbial fermentation, in which liquid fermentation technology and solid fermentation technology are the main technical methods of microbial fermentation soybean meal due to the high cost of liquid fermentation equipment, fermentation process waste liquid discharge easy to cause environmental pollution, treatment costs of high defects and not easy to be used, comprehensive consideration of environmental protection and economy, the current fermentation of soybean meal is more solid fermentation, in the fermentation process of the fermentation substrate and seed liquid proportionally mixed, in the appropriate conditions for solid fermentation, and then through drying and other processes to make fermented soybean meal finished 4 microbial fermentation soybean peptide feed application research shows that the digestive enzyme system in young animals is not yet complete development, the digestion and absorption capacity of plant protein is weak, and in fermented soybean meal soybean peptide antigen is low and rich in digestible absorption of small peptides, but also has an allergic low, can promote fat and minerals and other nutrients.
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