Study On High Temperature Fermentation Of Soybean Meal By Bacterial And Enzymatic Cooperation

Fermentation of soybean meal can remove the antinutritional factors in soybean meal and improve the digestibility of animals,which has been widely used in China.The content of ?-Conglycinin in fermented soybean meal is generally about 1%,and there is still residue;the fermentation time needs 72 hours or more,and the time is longer;the quality loss of fermentation process is about 10%,which mainly comes from the utilization of raffinose,stachyose and sucrose in the soybean meal by microorganisms during the fermentation process.Among them,the stachyose and stachyose are harmful to health and are called "bad oligosaccharides".However,if it is degraded into monosaccharide and preserved in the fermentation process,the harmful substances will be transformed into nutrients that can be used by animals,so as to further enhance the value of fermented soybean meal.In order to achieve the above goal,a new high temperature fermentation of soybean meal by bacterial and enzymatic cooperation was tried in this paper.The main results are as follows:1.LA204 can effectively degrade raffinose,stachyose and ?-Conglycinin in soybean meal.Under the condition of high temperature of 50?,fermentation for 48 hours,the content of raffinose and stachyose in soybean meal decreased from 9.51mg/g and44.34mg/g to less than 2mg/g and 1mg/g,respectively,and ?-Conglycinin decreased from170.09mg/g to less than 2mg/g.2.Under high temperature,alkaline protease,neutral protease and acid protease can degrade ?-Conglycinin,and the degradation rate is 85-95%.The degradation effect of acid protease is better than that of alkaline protease and neutral protease.3.Four types of Non-starch polysaccharides hydrolyzed soybean mean,the results showed pectinase has weak effect on the degradation of raffinose and stachyose,while mannanase,cellulase and xylanase have no effect on the degradation of raffinose and stachyose.4.?-galactosidase can effectively degrade the raffinose and stachyose in soybean meal.p H has a great influence on the enzymatic hydrolysis of ?-galactosidase.When p H is 6.5,the raffinose and stachyose in soybean meal are almost completely degraded.5.The optimum technological conditions were obtained by orthogonal test: theenzyme was ?-galactosidase,the quality of which was controlled below 0.25%,the inoculation amount of Bacillus coagulans LA204 was 5%,the temperature was 50 ?,and the time was 36 hours.After fermentation,the content of raffinose and stachyose was lower than the detection line,and Bacillus coagulans LA204 was lower than 2mg/g.6.The high temperature fermentation process is better than the normal temperature fermentation process in the removal of main antinutritional factors of soybean meal,and the loss of dry matter is small,which can give the fermented soybean meal new and greater value.