CN105533140A - Making method of lactic acid bacteria and compound enzyme solid state fermented corn germ meal - Google Patents

Abstract

^A method for making solid-state fermented corn germ meal with lactic acid bacteria and compound enzymes belongs to the technical field of biological feed. ^The steps of the invention include: crushing soybean meal into 40 mesh corn germ meal powder; Cfu/ml of lactic acid bacteria fermented seed liquid was added to corn germ meal powder at 5%, added 0.5% compound enzyme, water content 40%, pH value 5.0-7.0, and mixed well to obtain the fermentation base material; spread the fermentation base material on 30 At the bottom of the fermentation tank at -45°C, anaerobic fermentation is carried out for 36-48 hours to obtain fermented corn germ meal, which is then transferred to a fluidized bed for drying and cooled to room temperature to obtain the finished product. Corn germ meal is fermented by lactic acid bacteria and compound enzymes to produce various enzymes, organic acids, amino acids and probiotics, which greatly improves the nutritional value of corn germ meal, and the protein content in fermented corn germ meal increases significantly, cellulose, etc. The content of anti-nutritional factors is significantly reduced. As a high-quality protein feed, it can significantly increase the feed intake and digestibility of animals, and improve the antioxidant capacity of animals.

Description

A kind of preparation method of lactic acid bacteria and compound enzyme solid-state fermentation corn germ meal

technical field

The invention belongs to the technical field of biological feed, and in particular relates to a preparation method of solid-state fermented corn germ meal by lactic acid bacteria and compound enzymes.

Background technique

my country is the country with the most lack of protein feed resources in the world. The foreign dependence on protein feed has exceeded 70%. The annual import volume of soybean meal used for feed is as high as 50 million tons, and the import volume of fish meal is 1.2 million tons. The value is 150-180 billion yuan. Therefore, it is particularly important to develop and utilize unconventional protein feed resources. Corn germ meal is a by-product that uses corn as a raw material, soaking, crushing and separating the germ before producing starch or alcohol, and then extracting oil or oil. After the corn germ meal is pressed or extracted to extract the oil, except for the reduction of the fat content, the rest of the nutritional components remain unchanged. The crude protein content of corn germ meal is between 20-27%, which is 2-3 times that of corn seed, but its lysine content is only 27% of soybean meal, and the amino acid composition is not balanced, and the crude fat content It is about 2%, which is close to the content of soybean meal, but the content of crude fiber is high, and due to the acidity of the taste, the palatability of animals is poor, so the use in the diet of growing and finishing pigs is very limited. The general addition amount is 5-10 %. At present, commonly used solutions include amino acid balance method, adding compound enzyme method, etc. The effects of different treatment methods vary greatly, and these methods fundamentally do not change the nutritional deficiencies of corn germ meal. Microbial fermentation technology treatment is considered to be the safest and most effective treatment method.

In the process of microbial fermentation, the plant protein with large molecules that are difficult to digest is degraded into small peptides and free amino acids by the secreted protease, which greatly increases the utilization rate of protein. A large number of beneficial bacteria, organic acids, and bacteriocins are produced during the fermentation process. Secondary metabolites such as corn germ meal can effectively degrade anti-nutritional factors, improve the immunity of animals, and make corn germ meal have a special sour flavor, increase palatability, and have probiotic activities, which can relieve intestinal oxidative stress and diarrhea produce. Microbial fermented corn germ meal can be used as a high-quality animal feed protein source, and can increase the number of probiotics, improve digestion and absorption, reduce feed waste, and ensure the healthy growth and development of animals.

Contents of the invention

The object of the present invention is to provide a kind of preparation method of lactic acid bacteria and compound enzyme solid-state fermentation corn germ meal.

A kind of preparation method of lactic acid bacteria and compound enzyme solid-state fermentation corn germ meal of the present invention comprises the following steps:

1.1 crush the soybean meal to form 40 mesh corn germ meal powder;

1.2 Preparation of lactic acid bacteria fermented seed solution with viable count of 2.0×10 ⁸ -2.0×10 ⁹ cfu/ml, including the following steps:

1.2.1 Glucose 20g, peptone 10g, yeast extract 5g, potassium dihydrogen sulfate 2g, water 1000ml, pH value 7.0, sterilized at 121°C as a liquid medium;

1.2.2 Draw the liquid culture medium of step 1.2.1 with a sterile pipette, drop it into the bottle containing the lactic acid bacteria freeze-dried powder, and shake (100 times/min) to make the freeze-dried bacteria in suspension; the liquid culture medium and The ratio of lactic acid bacteria freeze-dried powder is 1:10;

1.2.3 Use a sterile pipette to absorb the entire suspension of the freeze-dried cells obtained in step 1.2.2, transplant it into the MRS solid medium, cultivate it at 37°C for 36-48h, then inoculate it on the MRS slant medium, and culture on the slant 36-48h, then inoculated into the liquid medium in step 1.2.1, and cultured in a shaking flask with a shaking frequency of 160 times/min for 12-24h, and the number of viable bacteria was 1.0×10 ⁸ -1.0×10 ⁹ cfu/ml Lactic acid bacteria fermented seed liquid;

1.2.4 Inoculate the lactic acid bacteria fermented seed liquid obtained in step 1.2.3 into a 100L seed tank with an inoculation amount of 5-10%, and cultivate for 12-24h. Inoculation into a 100L seed tank means that the liquid volume of the fermenter is 70% of the volume of the fermenter, and the inoculation volume refers to 5-10% of this 70%;

1.2.5 Inoculate the lactic acid bacteria fermented seeds obtained in step 1.2.4 into a 1t fermenter with an inoculation amount of 5-10%, cultivate for 24-36 hours, and obtain a viable count of 2.0×10 ⁸ -2.0×10 ⁹ cfu The lactic acid bacteria fermented seed liquid of /ml, described lactic acid bacterium fermented seed liquid is inoculated in the 1t fermentation tank with the inoculum quantity of 5-10%, it is meant that the filling liquid quantity of fermentor is 70% of fermentor volume, and inoculation quantity refers to The best is 5-10% of that 70%. ;

1.3 Insert 5% (v/w) of the lactic acid bacteria fermented seed solution prepared in step 1.2 into the corn germ meal powder obtained in step 1.1, and add 0.5% (w/w) compound enzyme to adjust the water content to 40%. The pH value is 5.0-7.0, and the fermentation base material is obtained after mixing evenly;

1.4 Stir the fermentation base material obtained in step 1.3 evenly, and spread it on the bottom of the fermentation tank with a thickness of 60-70 cm, keep the temperature of the fermentation tank at 30-45 °C, and perform anaerobic fermentation for 36-48 hours to obtain fermented corn germ meal;

1.5 Move the fermented corn germ meal obtained in step 1.4 into a fluidized bed for drying at a drying temperature of 50-55°C;

1.6 After the dried fermented corn germ meal is cooled to room temperature, the finished product of solid-state fermented corn germ meal with lactic acid bacteria and compound enzyme is obtained.

The compound enzyme components described in step 1.3 are: acid protease 50000IU/g, cellulase 36000IU/g, β-glucanase 3000IU/g, xylanase 10000IU/g.

Compared with the prior art, the present invention has the following advantages:

1. Under the joint fermentation of lactic acid bacteria and compound enzymes, various enzymes, organic acids, amino acids, probiotics, etc. produced by corn germ meal have greatly improved the nutritional value of corn germ meal, and the protein content in fermented corn germ meal has increased significantly. The content of anti-nutritional factors such as cellulose is significantly reduced, which reduces the harm to animals, and is a high-quality protein feed resource;

2. Adding it to animals can significantly increase the feed intake and digestibility of animals, and improve the body's antioxidant capacity.

detailed description

Below in conjunction with the examples, the preparation method of the solid-state fermented corn germ meal provided by lactic acid bacteria and compound enzymes provided by the present invention will be described in detail.

Example 1

With reference to the preparation method of the lactic acid bacteria of the present embodiment and the composite enzyme solid-state fermentation corn germ meal, it comprises the following specific steps:

(1) Preparation of fermentation raw materials

The fermentation raw material - corn germ meal is crushed to 40 mesh (0.42mm) powder.

(2) Preparation of lactic acid bacteria liquid

Use a sterile pipette to draw a suitable liquid medium, drop it into the lactic acid bacteria freeze-dried powder preservation bottle, shake gently, so that the freeze-dried bacteria are suspended, draw all the bacterial suspension, and transplant it into the MRS solid medium. After culturing at ℃ for 36 hours, inoculate it on the MRS slant medium, inoculate it into the liquid medium after culturing it on the slant surface for 36 hours, and cultivate it in a shaker flask for 12 hours to obtain a seed solution with a viable count of 1.0×10 ⁸ . The inoculum was inoculated into a 100L seed tank, and after 12 hours of cultivation, it was transplanted into a 1 ton fermenter. After 24 hours of cultivation, a fermented seed solution with a viable count of 2.0×10 ⁸ was obtained.

(3) fermentation

Insert the lactic acid bacteria fermented seed liquid prepared above into the corn germ meal by 5% (v/w), and add 0.5% (w/w) compound enzyme (composite enzyme composition is: acid protease 50000IU/g, cellulose Enzyme 36000IU/g, beta-glucanase 3000IU/g, and xylanase 10000IU/g), adjust water content to be 40%, pH value 5.0, obtain fermentation base material after mixing; Fermentation base material after inoculation According to the thickness of 60cm, it is evenly spread on the bottom of the fermentation tank, and the temperature of the fermentation tank is kept at 30°C. After stirring evenly, it is anaerobically fermented for 36 hours to obtain fermented enzymatic corn germ meal.

(4) drying

The fermented products are all moved into a fluidized bed for drying, the drying temperature is controlled at 50°C, and the finished fermented corn germ meal is obtained after the dried products drop to room temperature.

Example 2

With reference to the preparation method of the lactic acid bacteria of the present embodiment and the composite enzyme solid-state fermentation corn germ meal, it comprises the following specific steps:

(1) Preparation of fermentation raw materials

The fermentation raw material - corn germ meal is crushed to 40 mesh (0.42mm) powder.

(2) Preparation of lactic acid bacteria liquid

Use a sterile pipette to draw a suitable liquid medium, drop it into the lactic acid bacteria freeze-dried powder preservation bottle, shake gently, so that the freeze-dried bacteria are suspended, draw all the bacterial suspension, and transplant it into the MRS solid medium. After culturing at ℃ for 42 hours, inoculate it on the MRS slant medium, inoculate it into the liquid medium after culturing it on the slant for 42 hours, and culture it in a shaker flask for 18 hours to obtain a seed solution with a viable count of 3.0×10 ⁸ , and inoculate the seed solution with 7% The inoculum was inoculated into a 100L seed tank, and after 18 hours of cultivation, it was transplanted into a 1 ton fermenter. After 24 hours of cultivation, a fermented seed solution with a viable count of 1.0×10 ⁹ was obtained.

(3) fermentation

Insert the lactic acid bacteria fermented seed liquid prepared above into corn germ meal by 5% (v/w), and add 0.5% (w/w) compound enzyme (composite enzyme composition is: acid protease 50000IU/g, cellulase 36000IU/g, beta-glucanase 3000IU/g, and xylanase 10000IU/g), adjust water content to be 40%, pH value 6.0, obtain fermentation base material after mixing; Fermentation base material after inoculation presses The thickness is 65cm, and it is evenly spread on the bottom of the fermentation tank. The temperature of the fermentation tank is kept at 35°C. After stirring evenly, it is anaerobically fermented for 42 hours to obtain fermented enzymatically hydrolyzed corn germ meal.

(4) drying

The fermented products are all moved into a fluidized bed for drying, the drying temperature is controlled at 53° C., and the finished fermented corn germ meal is obtained after the dried products drop to room temperature.

Example 3

Referring to the preparation method of the lactic acid bacteria and compound enzyme solid-state fermentation corn germ meal of the present embodiment, it comprises the following specific steps:

(1) Preparation of fermentation raw materials

The fermentation raw material - corn germ meal is crushed to 40 mesh (0.42mm) powder.

(2) Preparation of lactic acid bacteria liquid

Use a sterile pipette to draw a suitable liquid medium, drop it into the lactic acid bacteria freeze-dried powder preservation bottle, shake gently, so that the freeze-dried bacteria are suspended, draw all the bacterial suspension, and transplant it into the MRS solid medium. After culturing at ℃ for 48 hours, inoculate it on the MRS slant medium, inoculate it into the liquid medium after culturing it on the slant for 48 hours, and culture it in a shaker flask for 24 hours to obtain a seed solution with a viable count of 2.0×10 ⁸ , and inoculate the seed solution with 10% The inoculum was inoculated into a 100L seed tank, and after 24 hours of cultivation, it was transplanted into a 1 ton fermenter. After 36 hours of cultivation, a fermented seed solution with a viable count of 2.0×10 ⁹ was obtained.

(3) fermentation

Insert the lactic acid bacteria fermented seed liquid prepared above into corn germ meal by 5% (v/w), and add 0.5% (w/w) compound enzyme (composite enzyme composition is: acid protease 50000IU/g, cellulase 36000IU/g, β-glucanase 3000IU/g, and xylanase 10000IU/g), adjust water content to be 40%, pH value 7.0, obtain fermentation base material after mixing; Fermentation base material after inoculation presses The thickness is 70cm, and it is evenly spread on the bottom of the fermentation tank. The temperature of the fermentation tank is kept at 40°C. After stirring evenly, it is anaerobically fermented for 48 hours to obtain fermented enzymatically hydrolyzed corn germ meal.

(4) drying

The fermented products are all moved into a fluidized bed for drying, the drying temperature is controlled at 55°C, and the finished fermented corn germ meal is obtained after the dried products drop to room temperature.

Through the following test data, the actual application effect of the lactic acid bacteria and compound enzyme solid-state fermentation corn germ meal made by the present invention can be reflected:

1. Effects of lactic acid bacteria and compound enzyme solid-state fermentation on the nutritional components and anti-nutritional factors of corn germ meal

1. Materials and methods

Corn germ meal (commercially available, CP 21.05%) and lactic acid bacteria were independently preserved by the Institute of Animal Nutrition, Animal Husbandry Branch, Jilin Academy of Agricultural Sciences. MRS solid medium: peptone 10g, beef extract 10g, yeast extract 5g, diammonium citrate 2g, sodium acetate 5g, K ₂ HPO 42g, MnSO ₄ 4H ₂ O 0.25g, MgSO ₄ 7H ₂ O 0.58g, glucose 20g, Tween-801mL, agar 25g, water 1000mL, adjust the pH to 6.2-6.4, and sterilize at 121°C for 20min. Liquid medium: glucose 20g, peptone 10g, yeast extract 5g, K ₂ HPO ₄ 2g, water 1000mL, pH 7.0, sterilized at 121°C for 20min.

Acid protease (50000IU/g), cellulase (36000IU/g), β-glucanase (3000IU/g), and xylanase (10000IU/g) were purchased from Heilongjiang Zhaodong Richeng Enzyme Preparation Co., Ltd. .

2. Fermentation sample preparation and determination indicators

According to the fermentation method of the present invention, the corn germ meal is sealed and fermented for 48 hours. Samples were taken after fermentation and dried at 50-55°C for testing. The determination indicators are: crude protein, crude fiber, crude fat, lysine, cellulose, xylan and β-glucan.

3. Results and Analysis

The nutritional components of corn germ meal before and after fermentation are shown in Table 1.

Table 1 Comparison of nutritional components of corn germ meal before and after fermentation

It can be seen from Table 1 that after solid-state fermentation of corn germ meal by lactic acid bacteria and compound enzymes, the content of crude protein and lysine increased significantly, the content of crude protein increased by 19%, the content of lysine increased by 44%, crude fiber, cellulose, The content of xylan and β-glucan decreased significantly, crude fiber decreased by 66%, cellulose decreased by 82%, xylan decreased by 78%, and β-glucan was almost completely degraded. Therefore, corn germ meal was treated by lactic acid bacteria and After solid-state fermentation with complex enzymes, its nutritional content can be significantly increased, and anti-nutritional factors such as crude fiber can be reduced.

2. Feed effect test of lactic acid bacteria and compound enzyme solid-state fermented corn germ meal on growing and finishing pigs

In order to further prove the feeding effect of solid-state fermented corn germ meal with lactic acid bacteria and compound enzymes, a feeding experiment was carried out on growing and finishing pigs.

1. Materials and methods

For the preparation of solid-state fermented corn germ meal by lactic acid bacteria and compound enzymes, the corn germ meal is sealed and fermented for 48 hours according to the fermentation method of the present invention. After fermentation, dry at 50-55°C for later use.

Experimental design: 60 55-day-old healthy commercial generation PIC pigs with an initial weight of 24±1.1kg were divided into 3 groups. The experiment adopted a single-factor experimental design, with 10 repetitions in each group, and 2 pigs in each repetition, with free access to food and water. The first group was fed a conventional corn soybean meal diet as the control group, the second group was fed 15% untreated corn germ meal, and the third group was fed 15% fermented corn germ meal. The pre-test period is 7 days, and the test period is 27 days, a total of 34 days.

Test diet:

The diet of the control group used corn and soybean meal as the main raw material, 15% untreated corn germ meal was added to the test group 1, and 15% fermented corn germ meal was added to the test group 2. Standard NY/T65-2004" design. The diet composition and nutrient levels are shown in Table 2.

Table 2 Diet composition and nutritional level

Premix: pig multidimensional, 200g; copper sulfate, 380g; ferrous sulfate, 400g; zinc sulfate, 200g; manganese sulfate, 45g; 1% sodium selenite, 50g; 1% potassium iodide, 40g; 1% cobalt chloride , 20g; baking soda, 500g, choline, 1000g.

Determination indicators:

Growth indicators: On the first day and the 27th day of the main trial period, the animals were weighed on an empty stomach before morning feeding, and their average daily feed intake, daily gain and feed-to-meat ratio were calculated.

Blood biochemical indicators: On the 27th day of the main test period, fasting before morning feeding, each repeated collection of 1 head, 10 heads in each group, 10ml of blood from the anterior vena cava, at room temperature, standing still, naturally precipitated serum, serum was divided into 1.5 ml centrifuge tube, stored at -20°C, ready for testing. Determination indicators are total protein, albumin, urea nitrogen.

Apparent digestibility of nutrients: The endogenous indicator method (acid-insoluble ash) was used to collect feces samples on the 21st day of the test period, and they were collected continuously for 4 days at 9:00 and 16:00, and the feces samples collected every day were fully stirred Mix well, reduce the feces sample according to 10% of the total collected feces, add 20ml10% H ₂ SO ₄ for every 100g feces sample, prepare crude protein, take another 500g feces sample and dry it at 65°C to make an air-dried sample, Crushed through a 40-mesh sieve, the crude fiber, crude fat and crude ash were measured.

Determination methods in feed and feces samples: crude protein is determined by automatic Kjeldahl nitrogen analyzer; crude fat is determined by Soxhlet extractor; crude fiber, ADF and NDF are determined by fiber analyzer; acid insoluble ash is determined by GB/T23742-2009 Methods.

Apparent digestibility of a certain nutrient (%)=[1-(content of a certain nutrient in feces/content of a certain nutrient in feed)×(content of acid-insoluble ash in feed/content of acid-insoluble ash in feces)]×100%.

Determination of main intestinal microorganisms: On the last day of the main trial period, 4 growing pigs with basically uniform body condition were randomly selected in each group, killed, the abdominal cavity was quickly opened, both ends of the cecum were ligated, and the cecum was cut off and placed in an aseptic operation On the stage, take 1 g of the cecal content, put it into a triangular flask filled with 99 ml of sterilized physiological saline, shake it fully, and take the diluent for 10-fold dilution. Draw 0.1ml to inoculate on the selection medium. Escherichia coli was cultured in eosin methylene blue agar medium at 37°C, and colony counting was carried out after 48 hours; lactic acid bacteria were cultured in LBS medium at 37°C, and colony counting was carried out after 48 hours; Perform a colony count. All microbial counts were expressed in logarithmic form and subjected to analysis of variance.

2. Results and Analysis

2.1 Effects on Pig Growth Performance

The results of feeding fermented and unfermented corn germ meal on growth performance of growing and finishing pigs are shown in Table 2.

Table 2 Effect of feeding fermented corn germ meal on performance of growing pigs

Note: There is no significant difference between peers with unmarked letters on their shoulders (P>0.05), significant difference between different lowercase letters (P<0.05), and extremely significant difference among different uppercase letters (P<0.01).

As can be seen from the table, there was no significant difference between the initial average weight and final average weight among the treatment groups (P>0.05). The average daily gain and average daily feed intake of the test group 1 were significantly lower than those of the control group and the test group 2 (P<0.05), and there was no significant difference between the test group 2 and the control group (P>0.05); group was significantly higher than that of the control group and experimental group 2, indicating that adding 15% corn germ meal to the growth pig diet would have a certain impact on the growth of pigs, but adding fermented corn germ meal, the growth performance was the same as that fed conventional corn There was no difference compared to soybean meal diets.

2.2 Effects on biochemical indicators of growing pigs

The effects of feeding fermented and unfermented corn germ meal on blood biochemical indexes of growing and finishing pigs are shown in Table 3.

Table 3 Effect of feeding fermented corn germ meal on blood biochemical indicators of growing pigs

Note: There is no significant difference between peers with unmarked letters on their shoulders (P>0.05), significant difference between different lowercase letters (P<0.05), and extremely significant difference among different uppercase letters (P<0.01).

As can be seen from Table 3, there was no significant difference in serum albumin and total protein content among the treatment groups (P>0.05), and the serum urea nitrogen content of the test group 2 was significantly lower than that of the control group and test group 1 (P<0.05 ).

2.3 Effects on nutrient digestibility

The effect on nutrient digestibility is shown in Table 4.

Table 4 Effect of feeding fermented corn germ meal on nutrient digestibility of growing pigs

Note: There is no significant difference between peers with unmarked letters on their shoulders (P>0.05), significant difference between different lowercase letters (P<0.05), and extremely significant difference among different uppercase letters (P<0.01).

As can be seen from Table 4, there was no significant difference in dry matter digestibility among the treatment groups (P>0.05), and the crude protein digestibility of the test group 2 was significantly higher than that of the control group and test group 1 (P<0.05), and the test Group 1 was significantly lower than the control group (P<0.05), the crude fiber digestibility of the test group 1 was significantly lower than the control group and the test group 2 (P<0.05), and the difference between the control group and the test group 2 was not significant (P>0.05) . It shows that feeding fermented corn germ meal can significantly improve the digestibility of crude protein and crude fiber.

2.4 Effects on cecal microorganisms

See Table 5 for the results of the effects on the cecum microbes.

Table 5 Effect of feeding fermented corn germ meal on cecal microorganisms of growing pigs

Note: There is no significant difference between peers with unmarked letters on their shoulders (P>0.05), significant difference between different lowercase letters (P<0.05), and extremely significant difference among different uppercase letters (P<0.01).

It can be seen from Table 5 that feeding fermented corn germ meal (Test 2 group) can significantly reduce the number of Escherichia coli and increase the number of Lactobacillus and Bifidobacteria, indicating that fermented corn germ meal has a prebiotic effect.

3 Conclusion

After solid-state fermentation of corn germ meal by lactic acid bacteria and compound enzymes, its nutritional content can be significantly improved, and anti-nutritional factors such as crude fiber can be reduced. Experiments in growing and finishing pigs have proved that adding 15% fermented corn germ meal can significantly increase daily weight, effectively improve the feed-to-weight ratio, and significantly increase the digestibility of crude protein and crude fiber, significantly reducing intestinal harmful bacteria. Beneficial bacteria are significantly increased and have a probiotic function.

Claims (2)

1. a preparation method for lactic acid bacteria and complex enzyme solid state fermentation corn germ cake, is characterized in that comprising the following steps:

Dregs of beans is pulverized by 1.1, forms 40 object corn germ cake powder;

1.2 to prepare viable count be 2.0 × 10 ⁸-2.0 × 10 ⁹the lactobacillus-fermented seed liquor of cfu/ml, comprises the following steps:

1.2.1 by glucose 20g, peptone 10g, yeast extract 5g, potassium dihydrogen sulfate 2g, water 1000ml, pH value 7.0,121 DEG C of condition sterilizings, as fluid nutrient medium;

1.2.2 use the fluid nutrient medium of aseptic straw aspiration step 1.2.1, instillation is equipped with in the bottle of lactic acid bacteria freeze drying powder, and vibration (100 times/min), makes freeze-drying thalline be suspension; The ratio of fluid nutrient medium and lactic acid bacteria freeze drying powder is 1:10;

Whole suspension of the freeze-drying thalline 1.2.3 obtained with aseptic straw aspiration step 1.2.2, be transplanted in MRS solid medium, 36-48h is cultivated at 37 DEG C, then be inoculated on MRS slant medium, 36-48h is cultivated on inclined-plane, inoculate in the fluid nutrient medium of step 1.2.1, carry out the Shaking culture 12-24h that frequency of oscillation is 160 times/min, obtaining viable count is 1.0 × 10 ⁸-1.0 × 10 ⁹the lactobacillus-fermented seed liquor of cfu/ml;

1.2.4 the lactobacillus-fermented seed liquor obtained by step 1.2.3 is inoculated in 100L seeding tank with the bacterium amount that connects of 5-10%, cultivate 12-24h, described lactobacillus-fermented seed liquor is inoculated in 100L seeding tank with the bacterium amount that connects of 5-10%, the liquid amount referring to fermentation tank is 70% of fermenter volume, connects bacterium amount and refers to this 5-10% of 70%;

1.2.5 the lactobacillus-fermented seed liquor obtained by step 1.2.4 connects with the inoculum concentration kind of 5-10% in 1t fermentation tank, and cultivate 24-36h, obtaining viable count is 2.0 × 10 ⁸-2.0 × 10 ⁹the lactobacillus-fermented seed liquor of cfu/ml, described lactobacillus-fermented seed liquor is inoculated in 1t fermentation tank with the bacterium amount that connects of 5-10%, refers to that the liquid amount of fermentation tank is 70% of fermenter volume, connects bacterium amount and refers to this 5-10% of 70%;

1.3 lactobacillus-fermented seed liquor step 1.2 prepared access in the corn germ cake powder that step 1.1 obtains by 5% (v/w), and add the complex enzyme of 0.5% (w/w), adjustment water content is 40%, and pH value is 5.0-7.0, obtains the basestocks that ferments after mixing;

The fermentation basestocks obtained in step 1.3 stirs by 1.4, and paves at the bottom of fermentation vat by the thickness of 60-70cm, and fermentation vat temperature remains on 30-45 DEG C, anaerobic fermentation 36-48h, obtains the fermented maize germ dregs of rice;

1.5 dry in the fermented maize germ dregs of rice obtained in step 1.4 immigration fluid bed, and bake out temperature is 50-55 DEG C;

1.6 to be dried after the fermented maize germ dregs of rice be down to room temperature, namely obtain lactic acid bacteria and complex enzyme solid state fermentation corn germ cake finished product.

2. press the method for lactic acid bacteria according to claim 1 and complex enzyme solid state fermentation corn germ cake, it is characterized in that the complex enzyme composition described in step 1.3 is: acid protease 50000IU/g, cellulase 36000IU/g, 1,4 beta-glucanase 3000IU/g, zytase 10000IU/g.