Technical features of soybean meal and microbial fermentation soybean meal

Facing the rapid and large-scale situation of China's animal husbandry and feed industry, 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 more readily available protein source products to meet the needs of animals for theprotein nutrition of the "_blank" feedSoybean 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 animalsbut the protease inhibitors in soybean meal, Urease, Antigen Protein, Soybean Oligosaccharides, Andaeus Agglutat Ingredients such as sbain, SBA) and phytic acid (Phytic Acid) affect 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 on the treatment of soybean meal has become a hot topic in the application of the "target" target""target"_blank"The 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 its 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 valueSource: