Soybean Meal Solid Fermentation Technology Reserch In The Condition Of The Northern Temperature

Fermented soybean meal is a kind of high-quality plant protein feed, it can reduce the antinutritional factors,improve the conventional nutrients better, contain rich active factors such as peptides、probiotics and digestive enzyme, have good antibacterial ability. Howerver, due to the cold weather in the north region,the strain energy and the temperature of fermentation room are low, fermentation need consume more energy to achieve the same temperature and maintain the temperature during the fermentation process. This experiment was according to the climate characteristics of cold in the north, reseach the propagation technology to the production of bacillus subtilis in the condition of 30.0℃,to start the soybean meal solid fermentation in the condition of 24.0℃ by adding glucoamylase and yeast, to start the soybean meal solid fermentation in the condition of 22.0℃ by covering spread and quilt aroud the soybean meal medium.Experiment 1 was conducted to study the liquid propagation technology of bacillus subtilis in the condition of 30.0℃This experiment was conducted to study the effects of adjusting the content of carbon source and adding glucoamylase on bacterial count、protease activity and α-amylase enzyme activity from the liquid fermentition medium in the condition of 30.0℃. Formula one was the control group,the culture temperature was 37.0℃,the temperature of other five formulas were 30.0℃. Experiments indicated that the optimum liquid medium including 1% soybean meal, 0.5% wheat bran, 1.5% corn flour, 0.3%Ca CO3, 0.02%Mg SO4, Na Cl0.1%, K2HPO40.2%, Mn SO4 0.002%. During this fermentation medium composition for fermentition, compared with the control group,bacterial count was up to 2.08×1010cfu/ml, reduced by 6.73%(P>0.05), protease activity was reduced by 1.79%( P>0.05),α-amylase enzyme activity was increased by 15.84%(P<0.05). The results indicated that:it could achieve the same result by adjusting the content of carbon source from the liquid fermentition medium in the condition of 30.0 ℃.Experiment 2 was conducted to study the effects of different heating materials on starting the soybean meal solid fermentation by bacillus subtilis in the condition of 24.0℃This experiment was conducted to study the effects of adding glucoamylase and yeast on starting the soybean meal solid fermentation by bacillus subtilis in the condition of 24.0 ℃.The temperature to start the fermentation of group A(the control) was 32.0℃,the temperatures of groups B、C、D were 23.7℃、24.4℃、24.0℃,group B did not add heating substance,group C added 2‰ glucoamylase,group D added 2‰glucoamylase+1‰yeast. Measuring the changes of temperature and p H during the fermentation process,nutrient contents and anti-nutritional factors after fermentation. The results showed as follows :The heating rise of group D during the fermentation was faster than B、C,but lower than the control group;After fermentation,compared with the control group,the crude protein content of group D was increased by 1.14%(P>0.05),the small peptide content was reduced by 1.72%(P>0.05),in the anti-nutritional factors,urease and trypsin inhibitor content were reduced by 48.67%( P<0.05) and 27.71%(P>0.05).The results indicated that:To start the soybean meal solid fermentation in the condition of 24.0℃,the fermentation temperature had been rapidly increased by adding 2‰ glucoamylase+1‰ yeast,could save some energy.Experiment 3 was conducted to study the effects of different insulat ion materials on starting the soybean meal solid fermentation by bacillus subtilis in the condition of 22.0℃This experiment was conducted to study the effects of covering different insulation materials on starting the soybean meal solid fermentation by bacillus subtilis in the condition of 22.0℃.The experiment was divided into three groups, the temperatures to start the fermentation were 22.9℃、22.7℃、22.5℃,the control group did not cover insulation materials,the first group covered spread,the second group covered quilts. Measuring the fermentation process changes in temperature、p H value、small peptides,as well as nutrients and anti-nutritional factors changes after fermentation. The results showed: the heating rise of the second group was faster than the first group and the control group,after fermentation,compared with the control group,the crude protein content of the second group was increased by 0.96%( P>0.05),urease and trypsin inhibitor content were reduced by 29.17%(P>0.05) and 12.78%(P>0.05). The experiment showed,to start the soybean meal solid fermentation in the condition of 22.0 ℃,covering quilts around soybean meal medium was better.