In recent years, the use of biotechnology, especially microbial fermentation technology, to develop new feed resources, protein feeds and new additives has attracted more and more attention. Especially after entering the 21st century, the use of feed products such as feed proteins, enzyme preparations, and amino acids produced by microorganisms has enabled the application of fermentation engineering technology in the feed industry to be more widely used, which can make up for the lack of amino acids in conventional feeds, and Rapid transformation of nutrient components of other roughage feeds to enhance digestion, absorption and utilization. First, the microbial fermentation feed classification and raw material source Microbial fermentation feeds are now widely used, and are divided into four major categories: Solid state fermentation feeds, which use the fermentation of microorganisms to change the physical and chemical properties of feed ingredients, can increase digestion and absorption rate, extend storage time, and change the residue of clam shells. For feed; can also be detoxification, the toxic pancake into a non-toxic, low-toxic feed. This type of fermented feed includes silage, micro-storage, roughage and basidiomycete fermentation, animal manure and animal waste, fermentation, detoxification of cake-like fermentation and solid protein fermentation of protein feed. The most common fermentation raw materials include potato, seed, bran, dregs (various potato residues, corn residue, leg powder, citrus pulp, beet pulp, certain grass powder, etc.), pancakes (such as cottonseed Cakes, rapeseed cakes, camellia seed cakes, castor cakes, etc.), straws, feces, animal waste, etc. Microbial fermentation can be divided into microbial enzyme fermentation, microbial cell fermentation, microbial metabolite fermentation, microbial fermentation, and bioengineered cell fermentation, depending on the product obtained. According to the different types of microorganisms, it can be divided into anaerobic fermentation and aerobic fermentation. Anaerobic fermentation does not require air supply during fermentation, such as acetone and butanol fermentation using lactobacillus; aerobic fermentation needs continuous fermentation process. A certain amount of air is passed, such as citric acid fermentation using Aspergillus niger. According to the different media can be divided into solid fermentation and liquid fermentation. According to different equipment can be divided into open fermentation, closed fermentation, shallow disk fermentation and deep fermentation. 1, detoxification fermentation In most cases, metabolites of microorganisms can reduce toxin levels in feed. Mannan can effectively degrade Aspergillus flavus B1 and so on. Studies have shown that five strains of Aspergillus and Aspergillus can effectively reduce the content of free gossypol in fermented cottonseed meal. 2, change the quality of protein Microorganisms can degrade poor quality plant or animal proteins and produce better quality microbial proteins such as active peptides and oligopeptides. Microorganisms can convert more than 15% of sugars, semi-fibers, crude fiber, and 3% or more of crude fat into more than 30% crude protein, lysine, and methionine, which is beneficial to the digestion and absorption of livestock and poultry. 3, produce growth promoting factor Different strains produce different levels of growth-promoting factors after fermentation. These growth factors mainly include organic acids, B vitamins, and unknown growth factors. 4, reduce crude fiber The general fermentation level can reduce the crude fiber content of the fermentation base by 12% to 16%, and increase the palatability and digestibility. The phytate or inorganic phosphate in the feed after fermentation is degraded or precipitated and becomes free phosphorus which is easily absorbed by the animal. More details about the fermentation bed, fermentation agent, microbial fertilizer and other exciting content, please pay attention to the Jinbi fermentation bed official website () or call our hotline: 010-62110749, 63623048, 13269217468 free hotline
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Second, the classification of microbial fermentation
Third, the superiority of microbial fermentation