Source of fermented soybean meal 50% high protein:

1. Fermentation is carried out using 46% peeled high protein soybean meal as a substrate.

2. The yeast itself is a high-protein strain (45%), and the medium contains a large amount of beef extract and peptone.

High protein nutrient

3. The beneficial bacteria grow and multiply during the fermentation process, because the metabolic mechanism is released in addition to acid production.

A lot of carbon dioxide.

4. The yield of fermented qualified products is between 90% and -85%.

5. From the above comprehensive factors, the following conclusions can be drawn:

50% high protein = 46% soybean meal + (46% * 15%) + acid production during fermentation (amino acid composition)

Note: The loss of product during fermentation is lost in the form of conversion and release of carbon dioxide, and the protein contained in soybean meal itself will not be lost.

Source of high lysine during fermentation:

1, Corynebacterium----lysine-producing bacteria.

2, Corynebacterium in the liquid fermentation stage, the acid yield can reach 3.5-4%.

3. Corynebacterium will slow down the acid production rate when it enters the solid fermentation stage.

4. Source and guarantee of 5% lysine in fermented soybean meal:

The lysine content of 46% soybean meal is 2.81% + the lysine in the acid produced by Corynebacterium is sufficient to ensure the lysine content in the material after fermentation.

Solid mixed fermentation technology:

1. In solid mixed fermentation, the corynebacterium will grow rapidly when the pH value is 7 6. During this process, the corynebacterium produces a large amount of acid-lysine.

2, PH value of 6 5.5 between yeast, Bacillus simultaneous growth and rapid production of lactic acid, and a large number of proteases and in line with enzymes, and amino acids, small peptides.

3. When the pH value is about 5, the beneficial composite bacteria group is in a stable state.

4. When the pH value is 4.5 or less, the beneficial bacteria almost stop growing and multiply into a recession.

The mechanism of action of Bacillus:

1. Bacillus licheniformis produces a large amount of acid protease during the fermentation process. In the solid fermentation stage, the acid protease cleaves the methionine one by one for the targeted recognition of the amino acid macromolecular chain.

2. Bacillus subtilis, which produces a large number of complex enzymes during the fermentation process. The complex enzyme includes glucanase, xylanase, protease, and other enzymes, which target the polysaccharide macromolecules one by one, and decompose the polysaccharide into oligosaccharides. Small molecules such as sugars, monosaccharides, and disaccharides that can be fully utilized by organisms.