Revisiting Soybean Enzymatic Hydrolysis Protein (Fermented Soybean Meal)
Reconsidering Soybean Enzymatic Hydrolysis Protein (Fermented Soybean Meal)
Fellow experts, everyone please actively discuss the effects of fermented soybean meal. Those who are currently using it, please share the color, smell, price, etc. of the products you are using, and which company's product is relatively stable with ideal results. Ours is golden yellow (or slightly lighter). Those who want to know more can contact me at 13582850857. Also, everyone's understanding of drying - whether the drying effect is good (strong aroma, reduced activity, bright color), naturally sun-dried (high activity, color not attractive, aroma not as good as sun-dried). Tangshan Hongshengyuan Feed Co., Ltd. uses rotary drum low-temperature drying, using clean hot air, with a contact temperature with the material of 60-70°C; at this temperature the loss of live bacteria is very low. Regarding small peptides, the detection method is not very convenient (ordinary manufacturers do not have the equipment), that is, 30%. Small peptides are sticky - you can mix fermented soybean meal with water at 1:1, squeeze it with your hand, and feel the viscosity, because small peptides are sticky and soluble in water. Regarding water solubility, you can choose a 10:1 ratio to check the water solubility and compare the dissolution speed; the faster the speed, the better the quality.
Selection of bacterial strains: manufacturers that do it better generally mainly use lactic acid bacteria, yeast, Bacillus, and of course some use natto bacteria. Some use anaerobic, some aerobic, and some aerobic fermentation with facultative anaerobic. "Li'anbao" uses the latter, using multi-temperature phase, solid-liquid combined aerobic and facultative anaerobic method (Bacillus and yeast are aerobic bacteria, consuming starch, degrading oligosaccharides, secreting protease, degrading protein, and generating peptide substances. This is also the issue of finished product yield before and after fermentation. Generally, the finished product yield of fermented soybean meal is 86%-92%. The finished product yield of good fermented soybean meal products generally does not exceed 90%, at around 88%, because the fermentation is thorough and the degradation rate of macromolecular protein is high. If Aspergillus fermentation is used, the common ones are Aspergillus niger and Aspergillus oryzae. Protein increases a lot before and after fermentation, and more mycelium is produced during fermentation, resulting in high finished product yield, because good fermented soybean meal uses dehulled soybean meal with 46 protein or above as raw material, and requires an increase of about 4 protein before and after fermentation, which is relatively easy to achieve using Aspergillus. But where there are advantages there are inevitably disadvantages. The mycelium produced by fermentation can increase protein while also affecting palatability to some extent. This is the quality problem of fermented soybean meal. Lactic acid bacteria are anaerobic bacteria, adapted to anaerobic fermentation, and play a role in enhancing palatability, lowering pH, and inhibiting miscellaneous bacteria during the fermentation of soybean meal. Natto bacteria - its main effect is to improve body immunity, the strain has strong activity, and it has the effect of reducing and treating cardiovascular and cerebrovascular diseases. It is high-temperature resistant, has a high survival rate at high temperatures, and can improve the activity of fermented soybean meal.
Everyone please speak up actively and share your usage experiences, any better and more direct identification methods, etc. Anyone interested can contact me, looking forward to exchanging and cooperating with you all. 13582850857 Yu Wentao Attachment: You need to log in to download or view attachments. No account? Register
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It would be best to have test results from large-scale pig farms as proof. I personally think fermented soybean meal is a good thing, the key is how good your fermentation technology is. The fermentation conditions are very strict, and the fear is that the fermentation process gets contaminated.
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As for fermentation technology, the fermentation program at Huazhong Agricultural University is very strong. We have considered everything that can be considered. Beijing Jintaide's Youbujian and Wuhan Bangzhide's Taihuangjin are both from Huazhong Agricultural University. We just don't have their fame now, but the products are the same, and the price also has an advantage.
hongshengy888 added the following content on 2009-9-1 11:45
It is precisely because our fame is not as great as theirs that we are even stricter in quality control.
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Doing a good job in product quality is the most important thing; the formation of fame requires time and means!
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Judging purely from the pictures, the product looks very good.
--------------------------------------
Thank you Brother Ma for the compliment.
--------------------------------------
Then how would a high-protein feed containing probiotics do on the market?
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Is it enzymatic hydrolysis or fermentation after all? These two things are different in concept, aren't they? Please advise.
--------------------------------------
They are the same. Fermentation produces enzymes. Our real name should be soybean enzymatic hydrolysis protein, because the effect of enzymatic hydrolysis is good, but it is through fermentation that enzymes are produced. Many so-called fermented soybean meals are fermented with a single strain. We use multi-strain, multi-temperature phase, solid-liquid combined fermentation technology. You can look at relevant reports; fermented soybean meal is the most common name.
hongshengy888 added the following content on 2009-9-2 08:40
Everyone can judge the quality of fermented soybean meal by the fermentation smell, because some manufacturers add inorganic nitrogen to it, and testing also shows 50 protein, but the effect is much worse.
hongshengy888 added the following content on 2009-9-3 15:29
Why is no one bumping this?
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I would like to correct something here again. I am from Beijing Jintaide. Wuhan Bangzhide has not cooperated with Huazhong Agricultural University. They do not have the technology authorization letter from Huazhong Agricultural University, while we at Beijing Jintaide do. I hope everyone can distinguish clearly.
--------------------------------------
Their technology is also from Huazhong Agricultural University.
--------------------------------------
Have you heard of Shenzhen Danongwei? It is an American company that produces a yeast fermentation product - Yikang. If interested, you can look into it
Selection of bacterial strains: manufacturers that do it better generally mainly use lactic acid bacteria, yeast, Bacillus, and of course some use natto bacteria. Some use anaerobic, some aerobic, and some aerobic fermentation with facultative anaerobic. "Li'anbao" uses the latter, using multi-temperature phase, solid-liquid combined aerobic and facultative anaerobic method (Bacillus and yeast are aerobic bacteria, consuming starch, degrading oligosaccharides, secreting protease, degrading protein, and generating peptide substances. This is also the issue of finished product yield before and after fermentation. Generally, the finished product yield of fermented soybean meal is 86%-92%. The finished product yield of good fermented soybean meal products generally does not exceed 90%, at around 88%, because the fermentation is thorough and the degradation rate of macromolecular protein is high. If Aspergillus fermentation is used, the common ones are Aspergillus niger and Aspergillus oryzae. Protein increases a lot before and after fermentation, and more mycelium is produced during fermentation, resulting in high finished product yield, because good fermented soybean meal uses dehulled soybean meal with 46 protein or above as raw material, and requires an increase of about 4 protein before and after fermentation, which is relatively easy to achieve using Aspergillus. But where there are advantages there are inevitably disadvantages. The mycelium produced by fermentation can increase protein while also affecting palatability to some extent. This is the quality problem of fermented soybean meal. Lactic acid bacteria are anaerobic bacteria, adapted to anaerobic fermentation, and play a role in enhancing palatability, lowering pH, and inhibiting miscellaneous bacteria during the fermentation of soybean meal. Natto bacteria - its main effect is to improve body immunity, the strain has strong activity, and it has the effect of reducing and treating cardiovascular and cerebrovascular diseases. It is high-temperature resistant, has a high survival rate at high temperatures, and can improve the activity of fermented soybean meal.
Everyone please speak up actively and share your usage experiences, any better and more direct identification methods, etc. Anyone interested can contact me, looking forward to exchanging and cooperating with you all. 13582850857 Yu Wentao Attachment: You need to log in to download or view attachments. No account? Register
--------------------------------------
It would be best to have test results from large-scale pig farms as proof. I personally think fermented soybean meal is a good thing, the key is how good your fermentation technology is. The fermentation conditions are very strict, and the fear is that the fermentation process gets contaminated.
--------------------------------------
As for fermentation technology, the fermentation program at Huazhong Agricultural University is very strong. We have considered everything that can be considered. Beijing Jintaide's Youbujian and Wuhan Bangzhide's Taihuangjin are both from Huazhong Agricultural University. We just don't have their fame now, but the products are the same, and the price also has an advantage.
hongshengy888 added the following content on 2009-9-1 11:45
It is precisely because our fame is not as great as theirs that we are even stricter in quality control.
--------------------------------------
Doing a good job in product quality is the most important thing; the formation of fame requires time and means!
--------------------------------------
Judging purely from the pictures, the product looks very good.
--------------------------------------
Thank you Brother Ma for the compliment.
--------------------------------------
Then how would a high-protein feed containing probiotics do on the market?
--------------------------------------
Is it enzymatic hydrolysis or fermentation after all? These two things are different in concept, aren't they? Please advise.
--------------------------------------
They are the same. Fermentation produces enzymes. Our real name should be soybean enzymatic hydrolysis protein, because the effect of enzymatic hydrolysis is good, but it is through fermentation that enzymes are produced. Many so-called fermented soybean meals are fermented with a single strain. We use multi-strain, multi-temperature phase, solid-liquid combined fermentation technology. You can look at relevant reports; fermented soybean meal is the most common name.
hongshengy888 added the following content on 2009-9-2 08:40
Everyone can judge the quality of fermented soybean meal by the fermentation smell, because some manufacturers add inorganic nitrogen to it, and testing also shows 50 protein, but the effect is much worse.
hongshengy888 added the following content on 2009-9-3 15:29
Why is no one bumping this?
--------------------------------------
I would like to correct something here again. I am from Beijing Jintaide. Wuhan Bangzhide has not cooperated with Huazhong Agricultural University. They do not have the technology authorization letter from Huazhong Agricultural University, while we at Beijing Jintaide do. I hope everyone can distinguish clearly.
--------------------------------------
Their technology is also from Huazhong Agricultural University.
--------------------------------------
Have you heard of Shenzhen Danongwei? It is an American company that produces a yeast fermentation product - Yikang. If interested, you can look into it