CN114903117A - Preparation method for utilizing compound bacteria to ferment soybean meal feed in segmented mode - Google Patents
Preparation method for utilizing compound bacteria to ferment soybean meal feed in segmented mode Download PDFInfo
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- CN114903117A CN114903117A CN202210529117.3A CN202210529117A CN114903117A CN 114903117 A CN114903117 A CN 114903117A CN 202210529117 A CN202210529117 A CN 202210529117A CN 114903117 A CN114903117 A CN 114903117A
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- 235000019764 Soybean Meal Nutrition 0.000 title claims abstract description 99
- 239000004455 soybean meal Substances 0.000 title claims abstract description 99
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 150000001875 compounds Chemical class 0.000 title claims abstract description 29
- 241000894006 Bacteria Species 0.000 title claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 97
- 230000004151 fermentation Effects 0.000 claims abstract description 97
- 239000000203 mixture Substances 0.000 claims abstract description 43
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 26
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 26
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 26
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 26
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 26
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 26
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 22
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- 239000001963 growth medium Substances 0.000 claims description 37
- 241000196324 Embryophyta Species 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 21
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- 230000001580 bacterial effect Effects 0.000 claims description 20
- 238000012258 culturing Methods 0.000 claims description 20
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- 241000205585 Aquilegia canadensis Species 0.000 claims description 10
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- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 10
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- 229930003268 Vitamin C Natural products 0.000 claims description 10
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 10
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 239000004151 Calcium iodate Substances 0.000 claims description 5
- UHWJJLGTKIWIJO-UHFFFAOYSA-L calcium iodate Chemical compound [Ca+2].[O-]I(=O)=O.[O-]I(=O)=O UHWJJLGTKIWIJO-UHFFFAOYSA-L 0.000 claims description 5
- 235000019390 calcium iodate Nutrition 0.000 claims description 5
- GVPFVAHMJGGAJG-UHFFFAOYSA-L cobalt dichloride Chemical compound [Cl-].[Cl-].[Co+2] GVPFVAHMJGGAJG-UHFFFAOYSA-L 0.000 claims description 5
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- 229910000365 copper sulfate Inorganic materials 0.000 claims description 5
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims description 5
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- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims description 5
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 5
- 229940099596 manganese sulfate Drugs 0.000 claims description 5
- 239000011702 manganese sulphate Substances 0.000 claims description 5
- 235000007079 manganese sulphate Nutrition 0.000 claims description 5
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000012807 shake-flask culturing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 5
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 5
- 229960001763 zinc sulfate Drugs 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- -1 compound vitamin Chemical class 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 241000756943 Codonopsis Species 0.000 claims 2
- 244000300264 Spinacia oleracea Species 0.000 claims 2
- 238000001514 detection method Methods 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 6
- 239000002131 composite material Substances 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- AFWTZXXDGQBIKW-UHFFFAOYSA-N C14 surfactin Natural products CCCCCCCCCCCC1CC(=O)NC(CCC(O)=O)C(=O)NC(CC(C)C)C(=O)NC(CC(C)C)C(=O)NC(C(C)C)C(=O)NC(CC(O)=O)C(=O)NC(CC(C)C)C(=O)NC(CC(C)C)C(=O)O1 AFWTZXXDGQBIKW-UHFFFAOYSA-N 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 abstract description 3
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 abstract description 3
- 101710162629 Trypsin inhibitor Proteins 0.000 abstract description 3
- 229940122618 Trypsin inhibitor Drugs 0.000 abstract description 3
- 239000013543 active substance Substances 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 3
- 239000001913 cellulose Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000014655 lactic acid Nutrition 0.000 abstract description 3
- 239000004310 lactic acid Substances 0.000 abstract description 3
- 235000002949 phytic acid Nutrition 0.000 abstract description 3
- 229940068041 phytic acid Drugs 0.000 abstract description 3
- 239000000467 phytic acid Substances 0.000 abstract description 3
- 239000003910 polypeptide antibiotic agent Substances 0.000 abstract description 3
- NJGWOFRZMQRKHT-UHFFFAOYSA-N surfactin Natural products CC(C)CCCCCCCCCC1CC(=O)NC(CCC(O)=O)C(=O)NC(CC(C)C)C(=O)NC(CC(C)C)C(=O)NC(C(C)C)C(=O)NC(CC(O)=O)C(=O)NC(CC(C)C)C(=O)NC(CC(C)C)C(=O)O1 NJGWOFRZMQRKHT-UHFFFAOYSA-N 0.000 abstract description 3
- NJGWOFRZMQRKHT-WGVNQGGSSA-N surfactin C Chemical compound CC(C)CCCCCCCCC[C@@H]1CC(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CC(C)C)C(=O)N[C@H](CC(C)C)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CC(O)=O)C(=O)N[C@H](CC(C)C)C(=O)N[C@@H](CC(C)C)C(=O)O1 NJGWOFRZMQRKHT-WGVNQGGSSA-N 0.000 abstract description 3
- 239000002753 trypsin inhibitor Substances 0.000 abstract description 3
- 241000219315 Spinacia Species 0.000 description 12
- 241000007126 Codonopsis pilosula Species 0.000 description 8
- 241001465754 Metazoa Species 0.000 description 6
- 230000036039 immunity Effects 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 244000144977 poultry Species 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 244000144972 livestock Species 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000006041 probiotic Substances 0.000 description 3
- 235000018291 probiotics Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000019750 Crude protein Nutrition 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000433 anti-nutritional effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000004089 microcirculation Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
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- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
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- 239000011709 vitamin E Substances 0.000 description 2
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- 230000003394 haemopoietic effect Effects 0.000 description 1
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- 235000012424 soybean oil Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/174—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/24—Compounds of alkaline earth metals, e.g. magnesium
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/30—Oligoelements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/25—Shaping or working-up of animal feeding-stuffs by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biomedical Technology (AREA)
- Sustainable Development (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a preparation method for a bean pulp feed by utilizing composite bacteria through segmented fermentation, which comprises the following steps: preparing a soybean meal mixture; step two: primary fermentation; step three: performing secondary fermentation; step four: carrying out anaerobic tertiary fermentation; step five: preparing a fermented soybean meal mixture; step six: and (3) preparing the bean pulp feed by the segmented fermentation of the compound bacteria. According to the invention, the soybean meal mixture is fermented in a sectional mode by adopting Aspergillus niger liquid, Bacillus natto and lactobacillus plantarum, wherein Aspergillus niger is rich in various enzyme systems and can hydrolyze cellulose, macromolecular protein, phytic acid, trypsin inhibitor and the like in the soybean meal; the bacillus natto can improve the content of reducing sugar and amino acid and generate surfactin antibacterial peptide active substances; the lactobacillus plantarum can secrete a large amount of lactic acid, the flavor of the soybean meal is improved, and zymocyte liquid is selectively added according to different stages of fermentation of the soybean meal mixture, so that various detection indexes of the fermented soybean meal are obviously superior to those of common soybean meal.
Description
Technical Field
The invention relates to the technical field of soybean meal feed, in particular to a preparation method for utilizing compound bacteria to ferment soybean meal feed in a segmented manner.
Background
The soybean meal is a byproduct obtained by extracting soybean oil from soybean, and is a high protein. The soybean meal is a main raw material for preparing livestock and poultry feed, and is widely used in poultry and aquaculture industry. The bean pulp is subjected to biological fermentation to remove anti-nutritional factors in the bean pulp, and the fermented bean pulp contains a large amount of probiotic components, has high biological activity, can improve the microbial balance of animal intestinal tracts, supplements a large amount of active probiotics in the intestinal tracts, inhibits the growth of harmful bacteria such as escherichia coli and salmonella, improves the immunity of livestock and poultry, and reduces the occurrence of diseases. The microbial fermentation technology can eliminate anti-nutritional factors in the bean pulp feed, improve the content of soluble protein and various amino acids in the bean pulp feed, and the probiotics and active peptide generated in the fermentation process can promote the intestinal health of livestock and poultry.
However, the existing soybean meal fermentation process has the problems of single bacterium superiority, strain antagonism and the like, so that the soybean meal fermentation effect is insufficient, the nutritional ingredients of the feed after the soybean meal fermentation are insufficient, and the diarrhea phenomenon is easy to occur after the animal eats the feed.
Disclosure of Invention
The invention aims to provide a preparation method for a soybean meal feed by utilizing composite bacteria through segmented fermentation, so as to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: a preparation method for utilizing compound bacteria to ferment soybean meal feed in sections comprises the following steps:
the method comprises the following steps: weighing bean pulp, plant powder, tomato and spinach, uniformly mixing, sterilizing at 50-58 ℃, and adding a sugar-containing substance, sodium chloride and water to obtain a bean pulp mixture;
step two: sterilizing the soybean meal mixture obtained in the first step at 80-90 ℃, cooling to room temperature after sterilization, inoculating aspergillus niger liquid, and performing primary fermentation in a shallow tray with the thickness of 2.5-4cm in a static state;
step three: inoculating bacillus natto after the primary fermentation is finished, and performing secondary fermentation in a shallow tray with the thickness of 2.5-4cm in a static state;
step four: inoculating lactobacillus plantarum after the secondary fermentation is finished, and carrying out anaerobic tertiary fermentation in a fermentation vat;
step five: drying at 52-58 deg.C after the third fermentation, and pulverizing to obtain fermented soybean meal mixture;
step six: and D, adding trace elements and compound vitamins into the fermented soybean meal mixture obtained in the step five, uniformly stirring and mixing, putting into a granulator, extruding and molding, and then drying, seasoning, sealing and bagging to obtain the bean meal feed by utilizing the segmented fermentation of the compound bacteria.
In a preferred embodiment, 43-46 parts of soybean meal, 5-8 parts of plant powder, 5-10 parts of tomatoes and 3-6 parts of spinach are weighed in the first step, the addition amounts of the sugar-containing substance and the sodium chloride are respectively 0.5-1.5% and 0.2-0.4% of the weight of the soybean meal, and the material-water ratio of the soybean meal mixture in the first step is 1:1.8-1: 2.2.
In a preferred embodiment, in the first step, the plant powder is a mixture of codonopsis pilosula, liquorice and honeysuckle, and the weight ratio of the codonopsis pilosula to the liquorice to the honeysuckle is 1: (0.6-0.8): (0.8-1.2), in the first step, the sugar-containing substance is corn steep liquor powder or honey.
In a preferred embodiment, the weight ratio of the aspergillus niger liquid to the soybean meal in the second step is 8-12%, the temperature during primary fermentation is 24-26 ℃, and the fermentation time is 5-7 d.
In a preferred embodiment, the weight ratio of the bacillus natto to the soybean meal in the third step is 8-12%, the temperature in the second fermentation is 34-38 ℃, and the fermentation time is 1-2 d.
In a preferred embodiment, the weight ratio of the lactobacillus plantarum to the soybean meal in the fourth step is 8-12%, the temperature in the third fermentation is 30-37 ℃, and the fermentation time is 2-3 d.
In a preferred embodiment, the preparation method of the aspergillus niger bacterial liquid in the second step comprises the following steps: culturing Aspergillus niger CICC 40294 at 24-26 deg.C by PDA culture medium plate, collecting culture medium blocks containing thallus and spore after mycelium is full of the plate, inoculating to PDB culture medium at a culture temperature of 24-26 deg.C, a rotation speed of shake flask of 150rpm, and culturing for 5-7d, wherein the block size is 1cm × 1cm, and the culture medium blocks are 3 blocks/100 mL.
In a preferred embodiment, the preparation method of the bacillus natto in the step three comprises the following steps: culturing the bacillus natto CCTCCM2019479 at 34-38 ℃ by using a BPM culture medium plate, after the bacterial colony is formed, picking a single bacterial colony by using an inoculating loop, inoculating the single bacterial colony into a triangular flask containing the BPM culture medium according to the inoculation amount of 1 loop/100 mL, and performing shake culture at the culture temperature of 34-38 ℃ at the rotation speed of 200rpm for 6-12 h.
In a preferred embodiment, the lactobacillus plantarum strain obtained in step four is prepared by the following steps: culturing Lactobacillus plantarum CICC 21809 at 30-37 ℃ by using an MRS culture medium plate, after the colony is formed, selecting a single colony by using an inoculating loop, inoculating the single colony into a triangular flask containing the MRS culture medium according to the inoculation amount of 1 loop/100 mL, and carrying out shake flask culture at the culture temperature of 30-37 ℃ at the rotation speed of 160rpm for 18-24 h.
In a preferred embodiment, the trace element in the sixth step is one or more of calcium iodate, ferrous sulfate, zinc sulfate, manganese sulfate, cobalt chloride or copper sulfate, the vitamin complex is a mixture of vitamin B and vitamin C, and the weight ratio of the vitamin B to the vitamin C is 1:1.
Compared with the prior art, the invention has the following beneficial effects:
1. the soybean meal feed produced by the invention adopts soybean meal as a main raw material, plant powder, tomatoes, spinach, trace elements and compound vitamins are added, the plant powder is composed of various traditional Chinese medicine plants, the fermented feed can improve the immunity and microcirculation of animals and enhance the hematopoietic function, the tomatoes and the spinach contain more vitamin E, the effect of improving the immunity of the animals is better, and the addition of the trace elements and the compound vitamins can enable the nutrition of the soybean meal feed to be more balanced;
2. according to the processing technology, the soybean meal mixture is fermented in a sectional mode by adopting Aspergillus niger bacterial liquid, Bacillus natto and lactobacillus plantarum, Aspergillus niger is rich in various enzyme systems and can hydrolyze cellulose, macromolecular protein, phytic acid, trypsin inhibitor and the like in the soybean meal; the bacillus natto can improve the content of reducing sugar and amino acid and generate surfactin antibacterial peptide active substances; the lactobacillus plantarum can secrete a large amount of lactic acid, the flavor of the soybean meal is improved, and zymocyte liquid is selectively added in different stages of the fermentation of the soybean meal mixture, so that various detection indexes of the fermented soybean meal are obviously superior to those of common soybean meal, for example, acid soluble protein is improved by 6 times, lysine content is improved by 1.5-1.8 times, crude protein is improved by 20-30%, crude fiber is reduced by 45-56%, and stachyose content which is easy to cause diarrhea of porkets is reduced from 35.71-36.21mg/g to 1.74-3.24 mg/g.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below by referring to specific examples, and it is obvious that the described examples are only a part of the embodiments of the present invention, but not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the invention provides a preparation method for a soybean meal feed by utilizing composite bacteria through segmented fermentation, which comprises the following steps:
the method comprises the following steps: weighing bean pulp, plant powder, tomato and spinach, uniformly mixing, sterilizing at 55 ℃, and adding a sugar-containing substance, sodium chloride and water after sterilization to obtain a bean pulp mixture;
step two: sterilizing the soybean meal mixture obtained in the step one at 85 ℃, cooling to room temperature after sterilization is finished, then inoculating aspergillus niger liquid, and performing primary fermentation in a shallow tray with the thickness of 3cm in a static state;
step three: inoculating bacillus natto after the primary fermentation is finished, and performing secondary fermentation in a shallow tray with the thickness of 3cm in a static state;
step four: inoculating lactobacillus plantarum after the secondary fermentation is finished, and carrying out anaerobic tertiary fermentation in a fermentation vat;
step five: drying at 55 ℃ after the third fermentation is finished, and crushing after the drying is finished to obtain a fermented soybean meal mixture;
step six: and D, adding trace elements and compound vitamins into the fermented soybean meal mixture obtained in the step five, uniformly stirring and mixing, putting into a granulator, extruding and molding, and then drying, seasoning, sealing and bagging to obtain the bean meal feed by utilizing the segmented fermentation of the compound bacteria.
In a preferred embodiment, 46 parts of soybean meal, 6 parts of plant powder, 8 parts of tomato and 5 parts of spinach are weighed in the first step, the addition amounts of the sugar-containing substance and the sodium chloride are respectively 0.8% and 0.3% of the weight of the soybean meal, and the material-water ratio of the soybean meal mixture in the first step is 1:2.
In a preferred embodiment, in the first step, the plant powder is a mixture of codonopsis pilosula, liquorice and honeysuckle, and the weight ratio of the codonopsis pilosula to the liquorice to the honeysuckle is 1: 0.7:1, wherein the sugar-containing substance in the first step is honey.
In a preferred embodiment, the weight ratio of the aspergillus niger liquid to the soybean meal in the second step is 10%, the temperature during the primary fermentation is 25 ℃, and the fermentation time is 6 d.
In a preferred embodiment, the weight ratio of the bacillus natto to the soybean meal in the third step is 10%, the temperature in the second fermentation is 36 ℃, and the fermentation time is 2 d.
In a preferred embodiment, the weight ratio of the lactobacillus plantarum to the soybean meal in the fourth step is 10%, the temperature during the third fermentation is 33 ℃, and the fermentation time is 3 d.
In a preferred embodiment, the preparation method of the aspergillus niger bacterial liquid in the second step comprises the following steps: culturing Aspergillus niger CICC 40294 at 25 deg.C by using PDA culture medium plate, drawing culture medium block containing thallus and spore after mycelium is full of the plate, inoculating to PDB culture medium with block size of 1cm × 1cm, inoculating and culturing at 3 blocks/100 mL with culture temperature of 25 deg.C, shaking flask rotation speed of 150rpm, and culture time of 6 d.
In a preferred embodiment, the preparation method of the bacillus natto in the step three comprises the following steps: culturing the bacillus natto CCTCC M2019479 at 36 ℃ by using a BPM culture medium plate, after the bacterial colony is formed, selecting a single bacterial colony by using an inoculating loop, inoculating the single bacterial colony into a triangular flask containing the BPM culture medium according to the inoculation amount of 1 loop/100 mL, and performing shake culture at the culture temperature of 36 ℃, the rotation speed of 200rpm and the culture time of 10 h.
In a preferred embodiment, the lactobacillus plantarum strain obtained in step four is prepared by the following steps: culturing Lactobacillus plantarum CICC 21809 at 33 ℃ by using an MRS culture medium plate, after a colony is formed, selecting a single colony by using an inoculating loop, inoculating the single colony into a triangular flask containing the MRS culture medium according to the inoculation amount of 1 loop/100 mL, and carrying out shake flask culture at the culture temperature of 33 ℃, the rotation speed of 160rpm and the culture time of 20 h.
In a preferred embodiment, the trace element in the sixth step is one or more of calcium iodate, ferrous sulfate, zinc sulfate, manganese sulfate, cobalt chloride or copper sulfate, the vitamin complex is a mixture of vitamin B and vitamin C, and the weight ratio of the vitamin B to the vitamin C is 1:1.
Example 2:
the invention provides a preparation method for a soybean meal feed by utilizing composite bacteria through segmented fermentation, which comprises the following steps:
the method comprises the following steps: weighing bean pulp, plant powder, tomato and spinach, uniformly mixing, sterilizing at 55 ℃, and adding a sugar-containing substance, sodium chloride and water after sterilization to obtain a bean pulp mixture;
step two: sterilizing the soybean meal mixture obtained in the first step at 85 ℃, cooling to room temperature after sterilization, inoculating aspergillus niger liquid, and performing primary fermentation in a shallow tray with the thickness of 2.5cm in a static state;
step three: inoculating bacillus natto after the primary fermentation is finished, and performing secondary fermentation in a static state of a shallow tray with the thickness of 2.5 cm;
step four: inoculating lactobacillus plantarum after the secondary fermentation is finished, and carrying out anaerobic tertiary fermentation in a fermentation vat;
step five: drying at 55 ℃ after the third fermentation is finished, and crushing after the drying is finished to obtain a fermented soybean meal mixture;
step six: and D, adding trace elements and compound vitamins into the fermented soybean meal mixture obtained in the step five, uniformly stirring and mixing, putting into a granulator, extruding and molding, and then drying, seasoning, sealing and bagging to obtain the bean meal feed by utilizing the segmented fermentation of the compound bacteria.
In a preferred embodiment, 46 parts of soybean meal, 6 parts of plant powder, 8 parts of tomatoes and 5 parts of spinach are weighed in the first step, the addition amounts of the sugar-containing substance and the sodium chloride are respectively 0.8% and 0.3% of the weight of the soybean meal, and the material-water ratio of the soybean meal mixture in the first step is 1: 1.8.
In a preferred embodiment, in the first step, the plant powder is a mixture of codonopsis pilosula, liquorice and honeysuckle, and the weight ratio of the codonopsis pilosula to the liquorice to the honeysuckle is 1: 0.7:1, wherein the sugar-containing substance in the first step is honey.
In a preferred embodiment, the weight ratio of the aspergillus niger liquid to the soybean meal in the second step is 12%, the temperature during the primary fermentation is 26 ℃, and the fermentation time is 5 d.
In a preferred embodiment, the weight ratio of the bacillus natto to the soybean meal in the third step is 12%, the temperature in the second fermentation is 38 ℃, and the fermentation time is 1 d.
In a preferred embodiment, the weight ratio of the lactobacillus plantarum to the soybean meal in the fourth step is 12%, the temperature in the third fermentation is 37 ℃, and the fermentation time is 2 d.
In a preferred embodiment, the preparation method of the aspergillus niger bacterial liquid in the second step comprises the following steps: culturing Aspergillus niger CICC 40294 at 26 deg.C by using PDA culture medium plate, drawing culture medium block containing thallus and spore after mycelium is full of the plate, inoculating to PDB culture medium with block size of 1cm × 1cm, inoculating and culturing at 3 blocks/100 mL with culture temperature of 26 deg.C, shaking flask rotation speed of 150rpm, and culture time of 5 d.
In a preferred embodiment, the preparation method of the bacillus natto in the step three comprises the following steps: culturing the bacillus natto CCTCC M2019479 at 38 ℃ by using a BPM culture medium plate, after bacterial colonies are formed, selecting a single bacterial colony by using an inoculating loop, inoculating the single bacterial colony into a triangular flask containing the BPM culture medium according to the inoculation amount of 1 loop/100 mL, and performing shake culture at the culture temperature of 38 ℃ at the rotation speed of 200rpm for 6 hours.
In a preferred embodiment, the lactobacillus plantarum strain obtained in step four is prepared by the following steps: culturing Lactobacillus plantarum CICC 21809 at 37 ℃ by using an MRS culture medium plate, after a colony is formed, picking a single colony by using an inoculating loop, inoculating the single colony into a triangular flask containing the MRS culture medium according to the inoculation amount of 1 loop/100 mL, and carrying out shake flask culture at the culture temperature of 37 ℃, the rotation speed of 160rpm and the culture time of 18 h.
In a preferred embodiment, the trace element in the sixth step is one or more of calcium iodate, ferrous sulfate, zinc sulfate, manganese sulfate, cobalt chloride or copper sulfate, the vitamin complex is a mixture of vitamin B and vitamin C, and the weight ratio of the vitamin B to the vitamin C is 1:1.
Example 3:
the invention provides a preparation method for a soybean meal feed by utilizing composite bacteria through segmented fermentation, which comprises the following steps:
the method comprises the following steps: weighing bean pulp, plant powder, tomato and spinach, uniformly mixing, sterilizing at 55 ℃, and adding a sugar-containing substance, sodium chloride and water after sterilization to obtain a bean pulp mixture;
step two: sterilizing the soybean meal mixture obtained in the step one at 85 ℃, cooling to room temperature after sterilization is finished, then inoculating aspergillus niger liquid, and performing primary fermentation in a shallow tray with the thickness of 4cm in a static state;
step three: inoculating bacillus natto after the primary fermentation is finished, and performing secondary fermentation in a shallow tray with the thickness of 4cm in a static state;
step four: inoculating lactobacillus plantarum after the secondary fermentation is finished, and carrying out anaerobic tertiary fermentation in a fermentation vat;
step five: drying at 55 ℃ after the third fermentation is finished, and crushing after the drying is finished to obtain a fermented soybean meal mixture;
step six: and D, adding trace elements and compound vitamins into the fermented soybean meal mixture obtained in the step five, uniformly stirring and mixing, putting into a granulator, extruding and molding, and then drying, seasoning, sealing and bagging to obtain the bean meal feed by utilizing the segmented fermentation of the compound bacteria.
In a preferred embodiment, 43 parts of soybean meal, 6 parts of plant powder, 8 parts of tomato and 5 parts of spinach are weighed in the first step, the addition amounts of the sugar-containing substance and the sodium chloride are respectively 0.8% and 0.3% of the weight of the soybean meal, and the material-water ratio of the soybean meal mixture in the first step is 1: 2.2.
In a preferred embodiment, in the first step, the plant powder is a mixture of codonopsis pilosula, liquorice and honeysuckle, and the weight ratio of the codonopsis pilosula to the liquorice to the honeysuckle is 1: 0.7:1, wherein the sugar-containing substance in the first step is honey.
In a preferred embodiment, the weight ratio of the aspergillus niger liquid to the soybean meal in the second step is 8%, the temperature during the primary fermentation is 24 ℃, and the fermentation time is 7 d.
In a preferred embodiment, the weight ratio of the bacillus natto to the soybean meal in the third step is 8%, the temperature in the second fermentation is 34 ℃, and the fermentation time is 1 d.
In a preferred embodiment, the weight ratio of the lactobacillus plantarum to the soybean meal in the fourth step is 8%, the temperature in the third fermentation is 30 ℃, and the fermentation time is 3 d.
In a preferred embodiment, the preparation method of the aspergillus niger bacterial liquid in the second step comprises the following steps: culturing Aspergillus niger CICC 40294 at 24 deg.C by using PDA culture medium plate, drawing culture medium block containing thallus and spore after mycelium is full of the plate, inoculating to PDB culture medium with block size of 1cm × 1cm, inoculating and culturing at 3 blocks/100 mL with culture temperature of 24 deg.C, shaking flask rotation speed of 150rpm, and culture time of 7 d.
In a preferred embodiment, the preparation method of the bacillus natto in the third step comprises the following steps: culturing the bacillus natto CCTCC M2019479 at 34 ℃ by using a BPM culture medium plate, after the bacterial colony is formed, selecting a single bacterial colony by using an inoculating loop, inoculating the single bacterial colony into a triangular flask containing the BPM culture medium according to the inoculation amount of 1 loop/100 mL, and performing shake culture at the culture temperature of 34 ℃, the rotation speed of 200rpm and the culture time of 12 h.
In a preferred embodiment, the lactobacillus plantarum strain obtained in step four is prepared by the following steps: culturing Lactobacillus plantarum CICC 21809 at 30 ℃ by using an MRS culture medium plate, after a colony is formed, picking a single colony by using an inoculating loop, inoculating the single colony into a triangular flask containing the MRS culture medium according to the inoculation amount of 1 loop/100 mL, and carrying out shake flask culture at the culture temperature of 30 ℃, the rotation speed of 160rpm and the culture time of 24 h.
In a preferred embodiment, in the sixth step, the trace element is one or more of calcium iodate, ferrous sulfate, zinc sulfate, manganese sulfate, cobalt chloride or copper sulfate, the vitamin complex is a mixture of vitamin B and vitamin C, and the weight ratio of the vitamin B to the vitamin C is 1:1.
The fermented soybean meal and the common soybean meal obtained in the three embodiments are detected according to a detection method specified in the ministry of agriculture industry standard NY/T2218-2012, and the test results are shown in the table I (ND means no detection or lower than the lower limit of detection):
watch 1
According to the analysis of the table I, the detection indexes of the fermented soybean meal prepared by the production process are obviously superior to those of common soybean meal, such as the acid soluble protein is increased by 6 times, the lysine content is increased by 1.5-1.8 times, the crude protein is increased by 20-30%, the crude fiber is reduced by 45-56%, the stachyose content which is easy to cause diarrhea of porkets is reduced from 35.71-36.21mg/g to 1.74-3.24mg/g, the soybean meal feed prepared by the invention adopts the soybean meal as a main raw material, plant powder, tomatoes, spinaches, trace elements and compound vitamins are added, the plant powder is composed of various traditional Chinese medicine plants, the fermented feed can improve the immunity and microcirculation capability of animals and enhance the hematopoiesis function, the tomatoes and the spinaches contain more vitamin E, the improvement effect on the immunity of the animals is better, and the addition of the trace elements and the compound vitamins can balance the nutrition of the soybean meal, according to the processing technology, the soybean meal mixture is fermented in a sectional mode by adopting Aspergillus niger liquid, Bacillus natto and lactobacillus plantarum, wherein Aspergillus niger is rich in various enzyme systems and can hydrolyze cellulose, macromolecular protein, phytic acid, trypsin inhibitor and the like in the soybean meal; the bacillus natto can improve the content of reducing sugar and amino acid and generate surfactin antibacterial peptide active substances; the lactobacillus plantarum can secrete a large amount of lactic acid, the flavor of the soybean meal is improved, and zymocyte liquid is selectively added according to different stages of fermentation of the soybean meal mixture, so that various detection indexes of the fermented soybean meal are obviously superior to those of common soybean meal.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A preparation method for utilizing compound bacteria to ferment soybean meal feed in sections is characterized in that: the method comprises the following steps:
the method comprises the following steps: weighing bean pulp, plant powder, tomato and spinach, uniformly mixing, sterilizing at 50-58 ℃, and adding a sugar-containing substance, sodium chloride and water to obtain a bean pulp mixture;
step two: sterilizing the soybean meal mixture obtained in the step one at 80-90 ℃, cooling to room temperature after sterilization, inoculating aspergillus niger liquid, and performing primary fermentation in a shallow tray with the thickness of 2.5-4cm in a static state;
step three: inoculating bacillus natto after the primary fermentation is finished, and performing secondary fermentation in a shallow tray with the thickness of 2.5-4cm in a static state;
step four: inoculating lactobacillus plantarum after the secondary fermentation is finished, and carrying out anaerobic tertiary fermentation in a fermentation vat;
step five: drying at 52-58 deg.C after the third fermentation, and pulverizing to obtain fermented soybean meal mixture;
step six: and D, adding trace elements and compound vitamins into the fermented soybean meal mixture obtained in the step five, uniformly stirring and mixing, putting into a granulator, extruding and molding, and then drying, seasoning, sealing and bagging to obtain the bean meal feed by utilizing the segmented fermentation of the compound bacteria.
2. The preparation method of the soybean meal feed by utilizing the segmented fermentation of the compound bacteria according to claim 1, which is characterized by comprising the following steps of: 43-46 parts of soybean meal, 5-8 parts of plant powder, 5-10 parts of tomatoes and 3-6 parts of spinach are weighed in the first step, the adding amounts of the sugar-containing substance and the sodium chloride are respectively 0.5-1.5% and 0.2-0.4% of the weight of the soybean meal, and the material-water ratio of the soybean meal mixture in the first step is 1:1.8-1: 2.2.
3. The preparation method of the soybean meal feed by utilizing the segmented fermentation of the compound bacteria according to claim 2, which is characterized by comprising the following steps of: in the first step, the plant powder is a mixture of radix codonopsis, liquorice and honeysuckle, and the weight ratio of the radix codonopsis to the liquorice to the honeysuckle is 1: (0.6-0.8): (0.8-1.2), in the first step, the sugar-containing substance is corn steep liquor powder or honey.
4. The preparation method of the soybean meal feed by utilizing the segmented fermentation of the compound bacteria according to claim 2, which is characterized by comprising the following steps of: in the second step, the weight ratio of the Aspergillus niger liquid to the soybean meal is 8-12%, the temperature during primary fermentation is 24-26 ℃, and the fermentation time is 5-7 d.
5. The preparation method of the soybean meal feed by utilizing the segmented fermentation of the compound bacteria according to claim 2, which is characterized by comprising the following steps of: in the third step, the weight ratio of the bacillus natto to the soybean meal is 8-12%, the temperature in the secondary fermentation is 34-38 ℃, and the fermentation time is 1-2 days.
6. The preparation method of the soybean meal feed by utilizing the segmented fermentation of the compound bacteria according to claim 2, which is characterized by comprising the following steps of: in the fourth step, the weight ratio of the lactobacillus plantarum to the soybean meal is 8-12%, the temperature in the third fermentation is 30-37 ℃, and the fermentation time is 2-3 d.
7. The preparation method of the soybean meal feed by utilizing the segmented fermentation of the compound bacteria according to claim 1, which is characterized by comprising the following steps of: the preparation method of the aspergillus niger liquid in the second step comprises the following steps: culturing Aspergillus niger CICC 40294 at 24-26 deg.C by PDA culture medium plate, collecting culture medium blocks containing thallus and spore after mycelium is full of the plate, inoculating to PDB culture medium at a culture temperature of 24-26 deg.C, a rotation speed of shake flask of 150rpm, and culturing for 5-7d, wherein the block size is 1cm × 1cm, and the culture medium blocks are 3 blocks/100 mL.
8. The preparation method of the soybean meal feed by utilizing the segmented fermentation of the compound bacteria according to claim 1, which is characterized by comprising the following steps of: the preparation method of the bacillus natto in the third step comprises the following steps: culturing the bacillus natto CCTCC M2019479 at 34-38 ℃ by using a BPM culture medium plate, after bacterial colonies are formed, picking single bacterial colonies by using an inoculating loop, inoculating the single bacterial colonies into a triangular flask containing the BPM culture medium according to the inoculation amount of 1 loop/100 mL, and performing shake culture at the culture temperature of 34-38 ℃ at the rotation speed of 200rpm for 6-12 h.
9. The preparation method of the soybean meal feed by utilizing the segmented fermentation of the compound bacteria according to claim 1, which is characterized by comprising the following steps of: the preparation method of the lactobacillus plantarum in the fourth step comprises the following steps: culturing Lactobacillus plantarum CICC 21809 at 30-37 ℃ by using an MRS culture medium plate, after the colony is formed, selecting a single colony by using an inoculating loop, inoculating the single colony into a triangular flask containing the MRS culture medium according to the inoculation amount of 1 loop/100 mL, and carrying out shake flask culture at the culture temperature of 30-37 ℃ at the rotation speed of 160rpm for 18-24 h.
10. The preparation method of the soybean meal feed by utilizing the segmented fermentation of the compound bacteria according to claim 1, which is characterized by comprising the following steps of: in the sixth step, the trace elements are one or more of calcium iodate, ferrous sulfate, zinc sulfate, manganese sulfate, cobalt chloride or copper sulfate, the compound vitamin is a mixture of vitamin B and vitamin C, and the weight ratio of the vitamin B to the vitamin C is 1:1.
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