Research on the preparation of functional feed by co-fermentation of corn protein powder as the main material with bacteria and enzymes

Deng Xiangqing; Liu Xiaolan; Li Guanlong; Wang Fuyun; Zeng Xiqun

doi:10.20154/j.cnki.issn1672-9692.2025.09.005

Abstract：The experiment adopted the co-fermentation technology of bacteria and enzymes to prepare the main material fermentation functional feed of corn protein powder,aiming to improve the bioavailability of corn protein powder.The proportion of experimental materials was corn protein meal∶soybean meal∶corn germ meal=5∶3∶2.First,the proportion of mixed bacteria inoculation was determined through orthogonal experiments.Then,the fermentation conditions were optimized through single-factor experiments and response surface experiments,and the contents of the main nutrients in the feed before and after fermentation were compared.The results showed that the mixed inoculation ratio was Bacillus subtilis YY18∶Saccharomyces cerevisiae YY21∶Lactobacillus plantarum YY19=4∶1∶1.The optimal fermentation conditions are as follows:The total inoculation amount of mixed bacteria is 11%,the addition amount of acidic protease is 80 U/g,the addition amount of lysine mother liquor is 5%,the fermentation temperature is 31℃,and the fermentation time is 3 days.Under these conditions,the contents of soluble protein and small peptides and the number of viable bacteria in the fermented feed prepared were 148.46 mg/g,96.38 mg/g,and 1.20×109 CFU/g,respectively.Compared with unfermented feed,the content of crude fiber in the fermented feed was significantly reduced(P<0.05),while the contents of soluble protein and small peptides increased by 2.45 times and 2.74 times respectively(P<0.05).Research shows that the co-fermentation technology of bacteria and enzymes can effectively enhance the bioavailability and nutritional value of feed raw materials,laying a theoretical foundation for the efficient utilization of corn protein powder in the feed field.