Cheng Linchun, chief engineer of Guangdong Shipu Biotechnology Co., Ltd.: Three key factors determine the quality of fermented soybean meal
Compared with common soybean meal, the advantages of fermented soybean meal are: 1. Zero antigen, reduce gastrointestinal irritation, control nutritional diarrhea, solve the weaning stress of suckling pigs, and increase daily growth. 2. Most of the protein has been degraded into small peptides.
The digestibility is high, the absorption rate is fast, the energy consumed by digestion is reduced, and the feed compensation is improved. 3. It is rich in active beneficial bacteria, regulates the balance of gastrointestinal bacteria and reduces intestinal diseases. Reduce the odor of the farming environment. The use of beneficial bacteria in aquatic feed into the water body can maintain the micro-ecological balance of the water body, improve and stabilize the water quality. 4. Rich in lactic acid, growth factors, vitamins. Has a special fermentation flavor. The nutrition is balanced and the palatability is good.
The key factors affecting the quality of fermented soybean meal are the quality of soybean meal raw materials; the selection and compatibility of strains; the pros and cons of the production process.
The importance of raw materials is important in all products. It is not possible to choose moldy and deteriorated raw materials. Because of the large raw materials in the production of fermented soybean meal, it is not sterilized (the raw materials used for the production of bacteria are sterilized), and the fresh soybean meal contains Very few bacteria, can not control the quality of the product without sterilization. The contamination of contaminated raw materials without sterilization will make the results worse. The choice of strains is related to the characteristics of the final product. Generally, yeast, Bacillus, lactic acid bacteria and Aspergillus are available.
Yeast has a strong enzyme system and can produce a variety of beneficial substances. Humans have used yeast for thousands of years, and there are few pathogens in the yeast class, and the safety is good. Lactic acid bacteria are the best type of probiotics, but lactic acid bacteria lack proteases, which have limited degradation of macromolecular proteins in soybean meal, but their ability to produce lactic acid is very strong. Bacillus and Aspergillus are rich in proteases and are very helpful in the degradation of soybean meal. However, the disadvantage is that in an alkaline environment, it is possible for Bacillus to turn the protein into ammonia, which has the opposite effect. Some species of Aspergillus produce toxins because they are produced in an extensive environment. If the environment is adjusted to a good Aspergillus growth, those bad Aspergillus may also grow. The development of the production process is closely related to the selected strain, which involves the growth of the target bacteria and the appropriate temperature, pH, humidity, etc. required for enzyme production. The combination of all these factors determines the quality of the final product.
Some people think that fermented soybean meal can not completely solve its anti-nutritional factors, which may be a misunderstanding. Soybean meal can completely remove anti-nutritional factors after fermentation, but the processing cost is high, and the cost is added to the product price. It is difficult for users to accept, and now the degree of degradation and price are the most cost-effective. At the same time, many users do not use fermented soybean meal, but use some fermented soybean meal and some common soybean meal, which can not completely solve the feeling of anti-nutritional factors. Moreover, the quality of products that may be used by others is not good.
At present, there are various types of fermented soybean meal on the market. Judging its quality is mainly considered from the following aspects: First, the color odor, different manufacturers may be different, which is mainly determined by the selected strain and fermentation process, but the same The manufacturer is basically stable and should not smell the smell of raw soybean meal. Second, the various nutritional indicators include crude protein, crude fiber, coarse ash, etc. The crude protein should be larger than soybean meal; crude fiber and coarse ash are similar to soybean meal. The third is other indicators such as small peptides, urease, and macromolecular proteins. The small peptide content is high, and the urease content is as low as possible, and the degradation of the macromolecular protein is completely good.
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