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WO2012008766A9 - Souche de bacillus thermophile et procédé de préparation de farine de poisson contenant de la farine de soja l'utilisant - Google Patents

Souche de bacillus thermophile et procédé de préparation de farine de poisson contenant de la farine de soja l'utilisant Download PDF

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Publication number
WO2012008766A9
WO2012008766A9 PCT/KR2011/005171 KR2011005171W WO2012008766A9 WO 2012008766 A9 WO2012008766 A9 WO 2012008766A9 KR 2011005171 W KR2011005171 W KR 2011005171W WO 2012008766 A9 WO2012008766 A9 WO 2012008766A9
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WO
WIPO (PCT)
Prior art keywords
bss
sarc
strain
fish meal
meal
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/KR2011/005171
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English (en)
Korean (ko)
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WO2012008766A3 (fr
WO2012008766A2 (fr
Inventor
옥임호
김재홍
이대용
지성춘
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Publication of WO2012008766A2 publication Critical patent/WO2012008766A2/fr
Publication of WO2012008766A9 publication Critical patent/WO2012008766A9/fr
Publication of WO2012008766A3 publication Critical patent/WO2012008766A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
    • C12N9/52—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from bacteria or Archaea
    • C12N9/54—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from bacteria or Archaea bacteria being Bacillus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A23K10/22—Animal feeding-stuffs from material of animal origin from fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/07—Bacillus

Definitions

  • the present invention relates to a Bacillus pumilus OYR 0108 (SARC_BSS) and a method for producing a fish meal containing soybean meal using the same Bacillus pumilus OYR 0108 (SARC_BSS) capable of growing at a high temperature and excellent decomposition ability of the material.
  • SARC_BSS Bacillus pumilus OYR 0108
  • Fish meal can be largely divided into white fish meal, brown fish meal, by-product fish meal and fermented fish meal according to the raw materials produced.
  • White fishmeal and brown fishmeal have high protein content and low ash content, so they are classified as high-quality fishmeal.
  • By-product fishmeal is a fishmeal made of the remaining parts except the edible part of fish species used as food, and is classified as a low fishmeal with low protein content and high ash content. Fermented and used as fertilizer.
  • the content of protein and fat As a criterion for evaluating the quality of the fish meal, the content of protein and fat, freshness (protein: TVN, Histamine, fat: acid value (AV), etc.), and bioavailability (protein denaturation and digestibility) are used.
  • freshness protein: TVN, Histamine, fat: acid value (AV), etc.
  • bioavailability protein denaturation and digestibility
  • fish meal is produced using high heat during the manufacturing process, and other fish species (fish) obtained during the fishing process are collected and pressurized to remove oil (fish oil), followed by high heat to evaporate moisture, crush and pack In circulation.
  • fish species fish species obtained during the fishing process are collected and pressurized to remove oil (fish oil), followed by high heat to evaporate moisture, crush and pack In circulation.
  • the protein contained in the fishmeal produced in this way is denatured by high heat and is changed into a form that is difficult to digest, and fatty acids are oxidized to cause an increase in acid value, which is a measure of rancidity.
  • skim soybean meal is receiving the most attention because it can supply raw materials of a certain quality throughout the year, and because the content of protein and amino acids is higher than other vegetable protein sources, it is easy to use as a raw material of formulated feed.
  • soybean meal contains a large amount of carbohydrates and fiber, so the availability of the protein is low compared to animal protein sources (fish meal), so there is a problem that it is difficult to use as a fish meal.
  • the present invention has been made to solve the above problems, the problem to be solved of the present invention, it is possible to grow at a high temperature and excellent decomposition ability of the material, and in particular in a short time to decompose carbohydrates and fiber which is a vegetable protein source relative protein content To provide a Bacillus pumilus OYR 0108 (SARC_BSS) to increase the temperature.
  • SARC_BSS Bacillus pumilus OYR 0108
  • SARC_BSS Bacillus pumilus OYR 0108
  • the strain of the present invention is characterized in that the Bacillus genus high temperature strain Bacillus pumilus OYR 0108 (SARC_BSS) of Accession No. KCCM 11066P.
  • the present invention is mixed with soybean meal in fish meal, Bacillus pumilus OYR 0108 (SARC_BSS) Bacillus genus high temperature strain Bacillus pumilus OYR 0108 (SARC_BSS) characterized in that the fermentation by adding a Bacillus pumilus OYR 0108 (SARC_BSS) of Accession No. KCCM 11066P. Characterized in that the manufacturing method of the fish meal containing the soybean meal used.
  • Bacillus pumilus OYR 0108 is a high-temperature bacterium strain capable of growing at high temperatures, having excellent decomposition ability of materials, and decomposing carbohydrates and fibers in soybean meal in a short time.
  • the fish meal containing soybean meal prepared using Bacillus pumilus OYR 0108 has a high protein and fat content in fish meal and has an effect of increasing digestibility of the fish ingesting it.
  • SARC_BSS Bacillus pumilus OYR 0108
  • Figure 2 shows the base sequence of Bacillus pumilus OYR 0108 (SARC_BSS) genus Bacillus.
  • Figure 3 is a photograph confirming the enzyme properties of the SARC_BSS strain using the APIzyme kit.
  • Figure 4 is a photograph confirming the enzyme properties of the SARC_BSS strain using the APIzyme kit.
  • the strain in the present invention was identified as Bacillus, as a result of morphological characteristics, biochemical characteristics and sequencing of 16S rDNA, as Bacillus, Bacillus pumilus OYR 0108 (hereinafter referred to as SARC_BSS) of Bacillus Named and hereinafter referred to as SARC_BSS.
  • b-glucuronidase a carcinogenic enzyme, does not appear to be secreted.
  • the BSS strain cultured at the laboratory scale grows well at a temperature of about 40 ⁇ 50 °C, it is judged that the room temperature and refrigeration preservation is high.
  • acute toxicity test results are considered to be harmless to the organism.
  • Soybean meal degradation capacity of SARC_BSS strain cultured in TSB medium for 1 day was tested.
  • 50g of raw soybean meal was mixed with 50ml of distilled water, and 0.1% of control or BSS was added thereto, fermented at 50 ° C inking incubator for 2 days, and then sampled at 1 and 2 day intervals for general analysis.
  • Table 1 below is an experimental result to determine the soybean meal decomposition ability of Bacillus pumilus OYR 0108 (SARC_BSS) strain.
  • thermophilic SARC_BSS strain was formed by using carbohydrates contained in soybean meal, and seems to increase the relative protein content.
  • SARC_BSS strain will remove carbohydrates and fiber in soybean meal and increase the protein availability, and thus it is considered to supplement the low protein content of by-product fish meal.
  • Table 2 below is an experimental result for confirming the temperature conditions when manufacturing fish meal of the present invention.
  • the fermentation and drying temperature of the fishmeal produced was 75 ° C. or less.
  • the SARC_BSS strain is almost killed at 50 °C or higher at strain culture (laboratory scale), but the fishmeal is grown at 75 °C when fermented (on site fermentation). This is because, on the site scale, growth is possible at higher temperatures by indirect heat in the air.
  • SARC_BSS strain is a high-temperature strain capable of growing well at a temperature of 40 ⁇ 50 °C at the laboratory scale and fermenting at 75 °C at the field scale.
  • the internal temperature was set to confirm the maintenance and change, and the effect on the viable cell number was evaluated.
  • Table 3 shows the results of checking the temperature, moisture change and viable cell number according to the time of preparing the fish meal of the present invention.
  • the 8h viable cell count was shown to be the maximum, and the growth of the microorganisms was almost completed during the initial 8h, and then the fermentation proceeded while maintaining the viable cell number.
  • the water content tends to increase after 8 h, which appears to generate a large amount of water as a soybean meal decomposition product by microorganisms.
  • Table 4 below is a fishmeal quality evaluation results of the present invention.
  • fermented fish meal of the present invention compared to the domestic tuna fish meal currently on the market is judged to have high quality of crude protein and crude fat and low ash content.
  • the pepsin digestion rate is very high
  • the utilization rate of the fish meal produced by the present invention is expected to be high
  • the acid value is also very low value, it is judged that a very good product is produced even in freshness.
  • the present invention can be used in the production of Bacillus pumilus OYR 0108 (SARC_BSS) and soybean meal containing soybean meal using the same Bacillus pumilus OYR 0108 (SARC_BSS) capable of growing at a high temperature and excellent decomposition ability of the material.
  • SARC_BSS Bacillus pumilus OYR 0108
  • SARC_BSS Bacillus pumilus OYR 0108

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Polymers & Plastics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Botany (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Sustainable Development (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne une souche thermophile de Bacillus, Bacillus pumilus OYR 0108(SARC_BSS) dont le numéro d'enregistrement est KCCM 11066P, et un procédé de préparation de farine de poisson contenant de la farine de soja à l'aide d'une souche thermophile de Bacillus, Bacillus pumilus OYR 0108(SARC_BSS). Ledit procédé comporte les étapes suivantes : le mélange de la farine de poisson et de la farine de soja, l'ajout au mélange d'une souche thermophile de Bacillus, Bacillus pumilus OYR 0108(SARC_BSS) dont le numéro d'enregistrement est KCCM 11066P, et la fermentation de celui-ci.
PCT/KR2011/005171 2010-07-13 2011-07-13 Souche de bacillus thermophile et procédé de préparation de farine de poisson contenant de la farine de soja l'utilisant Ceased WO2012008766A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2010-0067165 2010-07-13
KR1020100067165A KR20120006606A (ko) 2010-07-13 2010-07-13 바실러스속 고온성 균주 Ｂａｃｉｌｌｕｓ ｐｕｍｉｌｕｓ ＯＹＲ ０１０８（ＳＡＲＣ＿ＢＳＳ） 및 이를 이용한 대두박이 함유된 어분의 제조방법

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WO2012008766A2 WO2012008766A2 (fr) 2012-01-19
WO2012008766A9 true WO2012008766A9 (fr) 2012-04-05
WO2012008766A3 WO2012008766A3 (fr) 2012-05-31

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103937701A (zh) * 2014-03-07 2014-07-23 上海海洋大学 一种短小芽孢杆菌shou002及其应用
CN104222493A (zh) * 2014-07-25 2014-12-24 青岛尚德生物技术有限公司 一种复合益菌肽及其制备方法和应用

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101369059B1 (ko) * 2012-04-25 2014-02-28 백양기 영양성분이 강화된 고급 발효 어분 및 이의 제조방법
KR102712040B1 (ko) 2022-08-17 2024-09-30 김영생 음식물 쓰레기 처리용 바실러스속 호열성 세균 균주의 배양배지 및 이를 이용한 유가 배양방법
KR102712042B1 (ko) 2022-08-17 2024-09-30 김영생 바실러스속 호열성 세균 균주를 포함하는 생균제 조성물 및 이를 이용한 음식물 쓰레기 또는 유기성 폐기물 처리방법
CN116918917A (zh) * 2023-07-28 2023-10-24 江苏海洋大学 发酵制备克氏原螯虾幼虾饲料的方法与用途

Family Cites Families (4)

* Cited by examiner, † Cited by third party
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KR100297231B1 (ko) * 1998-12-18 2001-08-07 김인태 발효사료의 제조방법 및 제조된 발효사료
KR100372159B1 (ko) * 2000-05-19 2003-02-14 주식회사 바이오알앤즈 미생물을 이용한 사료첨가제 제조방법 및 이에 따라제조된 사료첨가제
KR20090093545A (ko) * 2008-02-29 2009-09-02 경기도농업기술원 항 푸른곰팡이 신규 바실러스 푸밀루스, 상기 바실러스푸밀루스가 함유된 분말제제 및 상기 바실러스 푸밀루스가함유되어 배양된 느타리버섯 재배용 발효 폐면배지의제조방법
KR100952344B1 (ko) * 2009-07-06 2010-04-09 김종익 광어 사료의 제조방법

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103937701A (zh) * 2014-03-07 2014-07-23 上海海洋大学 一种短小芽孢杆菌shou002及其应用
CN104222493A (zh) * 2014-07-25 2014-12-24 青岛尚德生物技术有限公司 一种复合益菌肽及其制备方法和应用
CN104222493B (zh) * 2014-07-25 2016-08-31 青岛尚德生物技术有限公司 一种复合益菌肽及其制备方法和应用

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WO2012008766A3 (fr) 2012-05-31
WO2012008766A2 (fr) 2012-01-19
KR20120006606A (ko) 2012-01-19

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