Study On Strains Fermentation Of Soybean Meal On Nutririon Substance And Anti-nutrition Factors

Soybean meal was a rich vegetable protein natural resource.it has an high pretein concent,however.itself has many anti-nutrition factors which reduce the nutritional value of soybean meal.To solve the anti-nutrtion when soybean meal was taken protein feed.strains fermentation was the most effective method of treatment of soybean meal.the advantages of strains fermentation of soybean meal were security.less pollution.improve the nutritional value of soybean meal.at the same time,produce many beneficial strans. nowadays ainimal protein has many stortcomings example stortage of ainimal protein resource and so on,therefore,reasonably treatment of soybean meal has become a hot view. We choose soybean meal as raw materials of fermentation.through the study on microbial fermentation of soybean meal to research the changes of soybean meal on nutrition substance and anti-nutrition factors.1 Effects of different strains and fermentation conditions on soybean meal.In this research.we design three factors three levels L9(34)orthogonal experiment. Soybean meal was fermented with 3 yeast strains and trichoderma under different fermentation conditions.The variation of crude protein.crude fiber.trypsin inhibitor and phytic acid to reseach the effects of each strains on fermented soybean meal.Results showed that on raising crude protein and removing trypsin inhibitor effects of yeast strain A-1 affected significantly when inoculum size was 9%,moisture capacity 1:1.2 and fermentation time was 48h;the elimination coefficient crude fiber was most significant by trichoderma S-1 when inoculum size was 6%,moisture capacity 1:1 and fermentation time was 72h:the elimination coefficient phytic acid was most significant by yeast strain B-1 when inoculum size was 6%.moisture capacity 1:0.8 and fermentation time was 48h.2 Effects of multi-strains fermentation on soybean meal.In this research,we design four factors three levels L9(34)orthogonal experiments. The variation of crude protein,crude fiber,trypsin inhibitor and phytic acid to determine the best proportion of inoculation and research the primary and secondary in test strains. Results showed that multi-strains inocolum proportion was yeast strainA-1:yeast strainB-1:yeast strainC-1:trichodermaS-1=6%:6%:4%:2%.that on removal the trypsin inhibitor greatly and increase the crude protein greatly.the elimination coefficient crude fiber was most significant by trichoderma S-1 when inoculum proportion was 6%.based on the all proportion results.the best multi-strains inocolum proportion was yeast strainA-1:yeast strainB-1:yeast strainC-1:trichodermaS-1=6%:6%:4%:4%.3 Optimization of fermentation conditions.in this research,we design five factors four levels L16(45)orthogonal experiments.The variation of crude protein.crude fiber.trypsin inhibitor and phytic acid to research the effects of five fermentation conditions on soybean meal.results showed that inoculum was 8%, initial pH was natural (6.68).moisture capacity was 1:0.8～1:1.fermentation temperature was 28℃～32℃, fermentation time was 48h were the best fermentation condition, the elimination coefficient crude fiber was most significant by trichoderma S-1 when initial pH was9,moisture capacity was 1:1.2.fermentation temperature was 36℃, fermentation time was 72h.