DE3841928A1 - Process for the fermentation treatment of the by-products and/or wastes of slaughterhouses, particularly for the production of animal feeds - Google Patents

Abstract

The invention relates to a process for the fermentation treatment of the by-products and/or wastes of slaughterhouses, in particular for the production of feeds, the base mash being produced by comminution, mixing and reduction of the microbial load by heat treatment and, after separating off the fat being mixed with a carbohydrate source, expediently with molasses, characterised in that the mash is inoculated and incubated with an acidifying starter culture deposited at the National Collection of Agricultural and Industrial Microorganisms, Budapest, Hungary with strain designation Lactobacillus jensenii under No. 00270 or with strain designation Lactobacillus plantarum under No. 00269.

Description

The invention relates to a method for fermenta treatment of by-products and / or waste from slaughter houses (in the further by-products), whereby after heat treatment the by-products (e.g. blood, skin, offal, gastrointestinal tract, Satchel content), using artificial bacterial test a well-preserved feed with a corresponding taste can be obtained.

By-products of slaughterhouses such substances that are preferred in the slaughter of animals be obtained from pork, cattle, sheep, poultry and generally not from striated muscle and connective tissue (Meat) or fat tissue (bacon). Part of the by-product te is used for food, other than feed, and a part gets into the channel and increases the pollution the environment.

The by-products generally used as animal feed include the soft substances that are not suitable for food (offal, the individual parts of the gastrointestinal system), as well as blood, bones, possibly skins, feathers. After appropriate treatment, faeces and urine - which still contain a significant amount of nutrients - are now used.

The known methods for producing feed have a dual purpose:
on the one hand, they are intended to ensure the destruction of microorganisms that cause or deteriorate animal health,
on the other hand, they are intended to prevent the reproduction of the bacteria that come from or persist in subsequent infections.

This zoohygienic harmlessness and durability speed can be achieved in different ways. The unwanted Bacteria are generally destroyed by heat, for however, various methods are used to achieve the durability turns. The commonly used method is drying, which The water content of the dry powder is so small that the Reproduction of the bacteria cannot occur. The most common The method of storage in the wet state is the reduction the pH to about 3.5 by adding an organic or inorganic acid (model THF production line for fedder meat mash, prospectus from MEZÕG´P, Monor, Hungary).

Due to another wet method, the pH is changed the by-product pulp reduced by fermentation. It will if necessary triggered an exothermic reaction by ventilation, causing the unwanted bacteria due to the temperature increase be destroyed (Oshida, T. et al: Fermentation of Slaughter-house Residual and Palatability of Fermented Slaughter-house Residuum for Pigs, Japanese J. of Zootechn. Sci. 10/7/1986).

Numerous publications deal with the Processing of by-products from slaughterhouses.

The Oshida publication mentioned above describes a Process and device with which waste from slaughterhouses can be treated. The essence of the treatment is  that fermentation exothermic to varying degrees by aeration is carried out. With this method, certain bacteria can can be destroyed, and on the other hand, the desired pH min change and the tasty feed are secured. disadvantage This method is that the fermentation may be difficult is steerable, which is also confirmed by the inconsistent pH values.

In her article (Studios on the Effects of Liquid Fermented Feed of Swine Waste / excrete and urine / on finishing Pigs with Special Reference to the Effect on Meat Quality and Especially on Meat Flavor by Sensory Test, The Jap. J. of Swine Sci. March 19, 1982) Oshida et al. found that out Pig droppings and urine through aerobic, ventilation fermentation prepared feed after feeding the taste of the pig meat changed significantly depending on the cooking method.

Other publications by Oshida et al. (Effects of Fermented Slaughter-house Residuum on Pork Quality, Bull. of Anim. Hyg. 24.1986; Effects of Fermented Slaughter-house Residuum on Growth and Blood Characteristics of Finishing Pig, Bull. of Anim. Hyg. 23.1986), also deal with the examination of meat quality of the animals with the spontaneous fermentation process manufactured feed were fed, and changes in blood and the growth of pigs. Because of their determination couldn't make any difference between each physiological egg properties of the control feed and the tested feed fed animals are observed.

According to the prospectus of the previously mentioned company MEZÕG´P (Monor, Hungary) is the shelf life of the by-products of battle secured by acid treatment. Treatment with inorganic acid is detrimental to animals, however can lead to intestinal ulcer and the animals reject the food.

The methods described above have several Disadvantages, namely when storing with drying is the Very high energy requirements due to heat treatment high temperature significantly reduces the biological value, and finally the food produced in this way does not taste good to the animals.  

The disadvantage of acid preservation is that the use of inorganic acids a rejection of the feed triggered by the animals. There may also be physiological disadvantages, Än cause changes in the gastrointestinal system and appetite. The Use of organic acids has similar drawbacks increase by increasing costs. The main disadvantage of the spontaneous fermentation process lies in its spontaneity. It it’s pretty random which groups of bacteria multiply, and from a technological and health point of view it is not no matter how the pH decrease in the form of the increase of which Bacteria and the metabolic pathways.

The object of the invention is the disadvantages of the known Eliminate process and a process for producing feed from by-products of slaughterhouses on a fermentation path work that is a tasty product from advantageous Physiolo properties. The procedure is significant associated storage, it's a manageable process, and the end product is not harmful to health.

We have found that the multiplication of the un wish effectively prevented microflora and a health safe feed with appropriate properties from by-products of slaughterhouses can be made if the by-products after reducing the amount of germs by heat treatment by artificial test with the given production environment and circumstances that are well-adapted, specific, even isolated, different from the known strains previously used as starter culture distinctive acid star, precisely defined by landfill culture. The food obtained shows one like this low pH, which ensures a good shelf life.

The invention thus relates to a method for fermenting Treatment of by-products and / or waste from slaughter houses, especially for the production of fodder where the basic porridge by crushing, mixing and reducing the amount of germs Heat treatment made and after separating the fat with coal hydrate source, appropriately mixed with molasses, the ge  indicates that the porridge with acidifying starter culture, depo at the National Agricultural and Industrial Collection rial microorganisms, Budapest, Hungary with Lacto bacillus jensenii under No. 00 270 or with the Lactobacillus stem plantarum under No. 00 269, is grafted in and incubated.

The method according to the invention can be carried out as follows be led:

• - The by-products of slaughterhouses are in be as usual, crushed, mixed and - advantageously in an autoclave - sterilized, and thereby the harmful to animal health Prevents infections. The fat is removed from the porridge treated in this way Gravitational paths or separated in an artificial field, then the obtained porridge cooled to room temperature or allowed to cool, and carbohydrate source, advantageously molasses, is added.
• - After mixing, one becomes Lactobacillus jensenii (8S) (deposited at the National Collection of Agricultural and Industrial Microorganisms / University of Garden and Food Industry, Budapest, Hungary / under No. 00 270) and / or Lactobacillus plantarum (1-10M ) (deposited under No. 00 269) belonging acidic culture to the porridge so that in the case of a liquid culture the starter culture in the grafted porridge a concentration of 10 ⁴ cells / cm ³ (advantageously 0.05% by volume), advantageous 10 ⁵ -10 ⁶ cells / cm ³ (0.5-5.0 vol.%).
• - For the optimal cultivation of the invention acidifying starter cultures, it is advantageous to maintain a temperature of 15-40 ° C, appropriate to secure 20-25 ° C (incubation).
• - The incubation is after reaching the corresponding pH Value (4.2-4.8, advantageously 4.5) ended. The pH is through Measurement checked.

According to another advantageous method of implementation According to the invention, a smaller amount is crushed from the slurry ( heat treated, mixed with carbohydrate) and with the grafted starter culture according to the invention and thus a mother culture placed where the ratio of the components expediently 46-48 vol.% Porridge, 46-48 vol.% Water, 5-7 vol.% Molasses, 0.5-0.7 vol.% Starter  culture is. After the bacteria have multiplied, the porridge becomes with grafted into this mother culture in large quantities so that the ver Ratio of the mother culture in the grafted porridge 1-10 vol.% - 2-3 volume% should be advantageous and the incubation is so long continued until the pH reached 4.2-4.8, advantageously 4.5 decreased.

According to the method of the above invention, the base slurry is produced by comminution, mixing and reduction in the amount of germs with heat treatment, for which purpose, after the fat has been separated off, a carbohydrate source, preferably molasses, is advantageously added. Then the acidifying starter cultures with the strain Lactobacillus jensenii deposited under no. 00 270 or the strain Lactobacillus plamtarum deposited under no. 00 269 or their mixture are added to the porridge so produced that in the case of a liquid culture the starter culture in the grafted slurry has a concentration of at least 10 ⁴ cells / cm ³ (expedient 0.05 vol.%), advantageously 10 ⁵ -10 ⁶ cells / cm ³ (0.5-5.0 vol.%). The incubation is continued until the pH decreases to a value between 4.2-4.8, advantageously 4.5. The process is carried out in a known manner, and if the initial pH of the base slurry is above 5.8 it is advantageous to adjust the pH to between 5.4-5 using an acid or mixture of acids To decrease 8.

According to a variant of the invention, the above written procedures can also be performed with the difference that the porridge instead of the starter cultures of the invention with a Fabric culture, the 46-48 vol.% Porridge, 46-48 vol.% Water, 5-7 vol.% Molasses containing 0.5-5.0 vol.% Starter culture is grafted in. The ratio of the material culture in the slurry is 1-10% by volume, advantageous adheres to 2-3 vol.%.

The method according to the invention is followed by the demonstrated the examples.

example 1

As is known, a by-product of slaughterhouses that cannot be used for human nutrition is crushed, mixed and sterilized. The fat is separated from the porridge thus obtained. After cooling to room temperature, 5% by volume of molasses is mixed with the porridge, then 0.5% by volume (belonging to the Lactobacillus jensenii and / or Lacto bacillus plantarum strain) is added to the acidifying starter culture, so that in the case of a liquid culture after the grafting in the paste 10 ⁵ cells / cm ^{3 are} starter culture.

After homogenization, the slurry is at 15-40 ° C, incubated advantageously at 20-25 ° C until the pH reaches a value decreased from 4.5. The pH is controlled by measurement.

The feed produced in this way is (in a quantity of 5-40% by weight) mixed with the feed of the pigs and with the animals fed.

Example 2

Meat porridge is made from by-products from slaughterhouses. The process according to Example 1 is carried out until the fat is separated off, then 2000 cm ^{3 of} the pulp are removed and 2000 cm of water, 250 cm ^{3 of} molasses and 25 cm ^{3 of} starter culture are added, mixed and incubated at 20-25 ° C. for 24 hours. With the mother culture thus produced, the porridge containing 5% by volume of molasses is grafted in such that the mother culture forms 1-10% by volume, advantageously 2-5% by volume, of the porridge volume. Then the slurry is incubated according to example 1 until the pH reaches the corresponding value (4.2-4.8), advantageously 4.5.

Example 3

Meat porridge is made from by-products of battle houses made. Then the pH of the slurry is measured and if the pH is above 5.8, the slurry becomes organic or anor ganic acid, e.g. Lactic acid or sulfuric acid acidified until the pH decreases to a value between 5.4-5.8. After that to the porridge 5 vol.% molasses mixed and after cooling the process continued as described in Example 1.

Example 4

When producing meat pulp from by-products slaughterhouses use the procedure of Example 2. Then the porridge chemically acidified according to Example 3 with the Grafted in mother's milk, then 5 vol.% Molasses mixed into it. After cooling, the process is as described in Example 1 continued.

Claims (6)

1. Process for the fermentation treatment of the by-products and / or waste from slaughterhouses, in particular for the production of feed, the basic pulp being produced by crushing, mixing and reducing the amount of germs by heat treatment and, after separating off the fat with a carbohydrate source, appropriately mixed with molasses, characterized in that the pulp with acidifying starter culture, deposited with the Na tionalsammlung organisms of agricultural and industrial micro, Budapest, Hungary, eingepropft with base character Lactobacillus jensenii under no. 00270 or base character Lactobacillus plantarum under no. 00269 and incubated. 2. The method according to claim 1, characterized in that the concentration of the starter culture in the slurry is at least 10 ⁴ cells / cm ³ , advantageously at least 0.05% by volume in liquid culture. 3. The method according to claim 2, characterized in that the concentration of the starter culture in the slurry is 10 ⁵ -10 ⁶ cells / cm ³ , expediently 0.5-5.0% by volume in liquid culture. 4. The method according to claims 1 to 3, characterized records that the incubation is carried out until the pH is reduced to a value of 4.2-4.8, advantageously 4.5. 5. The method according to claim 1, characterized in that the porridge with a mother culture, containing 46-48 vol.% porridge, 46-48 vol.% Water, 5-7 vol.% Molasses and 0.5-5.0 vol.% Starter culture, grafted in an amount of 1-10% by volume, preferably 2-3% by volume and incubated. 6. The method according to claim 5, characterized in that the incubation is carried out until the pH reduced to a value of 4.2-4.8, advantageously 4.5.