Fermented soybean meal with high antibacterial activity and preparation method thereof

• Main Authors: YANG XU, DING LI, GAO XIAOCHUANG, SUN ZHONGCHAO, XIA ZHISHENG
• Format: Patent
• Language: Chinese; English
• Published: 29.04.2022
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FODDER; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention provides high-antibacterial-activity fermented soybean meal and a preparation method thereof. The preparation method comprises the following steps: carrying out mixed fermentation on soybean meal by adopting three strains, namely bacillus subtilis, lactobacillus plantarum and candida mycoderma bacteria, so as to prepare the high-antibacterial-activity fermented soybean meal. According to the preparation method of the high-antibacterial-activity fermented soybean meal, the soybean meal obtained after mixed fermentation of the bacillus subtilis, the lactobacillus plantarum and the candida mycoderma bacteria is adopted, nutritional ingredients and feed quality are remarkably improved, and the feed utilization rate can be increased and the immunity of animal organisms can be enhanced while antibiotics are completely prevented from being added; the health level and the production performance of animals are improved. 本发明提供了一种高抑菌性发酵豆粕及其制备方法，该制备方法采用枯草芽孢杆菌、植物乳杆菌、假丝酵母菌三种菌种对豆粕进行混合发酵制备该高抑菌性发酵豆粕。本发明提供的高抑菌性发酵