The disadvantages of fermented soybean meal, how to judge the quality of fermented soybean meal?

Soybean meal fermentation has two uses, one is to make fermented soybean meal feed, the other is to make organic fertilizer, the fermentation method will use different strains, and the fermentation method is also different

1. Make feed:

The soybean meal is crushed, and then the fungus baby soybean meal feed starter is added (about 400-500 kg of soybean meal can be fermented per package of fungus baby soybean meal starter culture), adjust the moisture to 50-60%, and then stack it on the ground or in a pot (the thickness of the stacked soybean meal is about 20 cm in summer and 40 cm in winter), without sealing, if the scale of fermentation, you can use shelves, three-dimensional stacking. Generally, the temperature can be raised to about 40 degrees in about 24 hours, at this time it is necessary to turn over the pile to cool down, do not let the temperature exceed 40 degrees, and when it reaches 40 degrees, it is necessary to turn over the pile to cool down, so that it can be used after 48 hours of fermentation, and the soybean meal fermented by this method is very rich in small peptides, which has a good effect on absorption.

If the fermented soybean meal is not used up in a short time, it can be sealed and stored in bags.

2. Make organic fertilizer:

Soybean meal is also very good to make organic fertilizer, the method is also simple, the soybean meal and the organic fertilizer starter of Youbacon are mixed together, and piled into a strip stack of 2 meters wide, meters high, and unlimited length. The moisture is about 50-60%, turn it every 2-3 days at least 3 times in total, and after 10-15 days of fermentation, the soybean meal can be cooked well and become a good organic fertilizer.

Including color, smell, fineness. Soybean meal becomes darker after fermentation and drying, and high-quality fermented soybean meal is brownish-yellow or light yellowish-brown. If the color is light and consistent with soybean meal, it may not be fermented enough or mixed with other light-colored protein raw materials; If the color is too dark (such as dark brown), it indicates excessive dryness and a Maillard reaction occurs.

The smell of fermented soybean meal varies slightly depending on the strain and production process, but it should be free of beany smell and musty smell. Generally sour flavor (stronger), sour products with stronger sour taste are mainly fermented by lactic acid bacteria, this kind of products have low loss, low cost, high organic acid content, good attractant effect, can partially degrade anti-nutritional factors, crude protein can generally be increased by 4-5%, and the digestion and absorption rate is higher. The crushing particle size of fermented soybean meal should not be too fine.

The finer the particle size, the more active ingredients in the product are lost, and the more difficult it is to judge whether or not to take maternity leave.

(1) Sensory judgment: the color is light yellow to gray-yellow, the smell is fragrant yeast, and there can be no pungent taste.

2) Judgment of soaking in water: the fermented product should be a suspension after soaking in water, and it will become mushy or even stinky after a long time (because of bacteria, it will deteriorate after adding water). Unfermented soybean meal is bound to be clarified quickly.

3) Amino acid determination: The amino acid content of fermented soybean meal should be very consistent with that of soybean meal, and the content of each amino acid should increase by about 10%. If the amino acids are particularly high or the content of glutamate and cysteine is particularly high, it indicates the incorporation of heteroproteins.

4) Acid-gliadin determination: this value should be 6-10%. If it is too low, it is not well fermented, and if it is too high, it may be adulterated.

5) The number of miscellaneous bacteria should not be too much, and aflatoxins should never exceed the standard.

Summary. The main differences between fermented soybean meal and encoded soybean meal are as follows

Fermented soybean meal: The processing technology of fermentation enzymatic hydrolysis is used to remove soybean phospholipids, oils, growth hormones, etc. from soybeans, and provide natural acidifiers lactic acid and acetic acid.

Enzymatic hydrolysis of soybean meal: It is a soybean protein product containing high protein prepared by removing the water-soluble or alcohol-soluble non-protein part of high-quality soybean meal.

What is the main difference between fermented soybean meal and enzymatically hydrolyzed soybean meal?

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Pro, the main bend of fermented soybean meal and enzymatic hydrolysis of soybean meal should have the following differences: Fermented soybean meal: using the processing technology of fermentation and enzymatic hydrolysis, soybean phospholipids, oils, growth hormones, etc. are removed from soybeans, and lactic acid, acetate enzymatic hydrolysis of soybean meal is a high-protein soybean protein product prepared after removing the water-soluble or alcohol-soluble non-protein part with high-quality soybean meal.

Small peptides are different, right?

Yes, dear. That process small peptide should be high.

Fermented soybean meal is even higher.

It should be enzymatically hydrolyzed soybean meal, right?

Enzymatic hydrolysis of soybean meal is a little less, and the overall difference is not much.

After the soybean meal cake is crushed, it is placed in a vat, 10 times the amount of water is added, stirred evenly, and then covered tightly, and in summer, it can be fermented in more than half a month, and soaked into a rotted slurry fermentation. When using, dilute 20-50 times with water according to the dosage, and stir carefully to make a strong brown high-grade organic liquid fertilizer.

Judgment method: grasp a handful of materials can form a ball, the finger seam does not drip when the water is seen, and it is appropriate to disperse when it lands, it is not easy to heat up with more water, and it is difficult to ferment with less water; After adding water and mixing well, it is immediately packed into containers such as cylinders, cylinders, pools, plastic bags, etc., and the materials should be completely sealed but not compressed.

When using a container with poor sealing for fermentation, a plastic bag that can be tightly sealed should be added outside, pay attention to the sealing process can not be disassembled and overturned, sealed and fermented at natural temperature for 2 3 days, and when there is a wine aroma or earthy smell, it indicates that the fermentation is completed, and it can be fed. The fermented finished product should be sealed immediately after each feeding.