JPH0687753B2 - Method for producing fermented beer lees for feed - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a fermented product of beer lees for feed which can be stored for a long period of time.

(Prior Art) Draft beer lees produced as a by-product during wort production have a high water content, and thus easily decay and have extremely poor storability. Therefore, in order to use beer lees as a livestock feed with good preservation, there is a method of drying or producing a beer lees fermented product by lactic acid fermentation or the like. Of these, the latter method of lactic acid fermentation of beer meal is
There is an advantage that not only storability is improved but also palatability is improved.

In general, in order to lactic acid ferment a feed crop, in order to promote the activity of lactic acid bacteria that originally settled, a method of adding and enhancing a deficient sugar source to the feed crop, and a method of artificially inoculating lactic acid bacteria There is. Since beer lees are the residue after saccharifying most of the sugars of malt and extracting it as wort, there is almost no soluble sugar which is a sugar source for lactic acid fermentation. Moreover, it is known from experience so far that lactic acid fermentation does not proceed well when the water content of beer lees is high.

(Problems to be solved by the invention) Therefore, in order to produce a feed by lactic fermentation of draft beer lees, the water content of draft beer lees is temporarily dehydrated to about 60%, and a fermented sugar source such as molasses and a lactic acid bacterium preparation are added thereto. Alternatively, a method of adding lactic acid bacterium cultured cells as a starter has been conventionally used.

However, this method has a problem that the number of steps is increased in order to dehydrate the draft beer lees, and a sugar source such as molasses, which is more expensive than beer lees, is required, resulting in an increase in manufacturing cost.

The present inventors isolated a lactic acid bacterium that actively performs lactic acid fermentation using starch contained in beer lees as a dry weight of about 20% as a sugar source, and added a sugar source such as molasses using this strain. In addition, a method for producing a good fermented product of beer lees for feed from non-dehydrated draft beer lees was completed.

(Means for Solving the Problem) The present invention is a method for producing a fermented product of beer lees for feed, which comprises fermenting lactic acid bacteria by separately culturing draft beer lees, and as lactic acid bacteria, Lactobacillus Lactobacillus delbrueckii subsp.delbrueckii AM
3, LM21 and OM2 strains (Ministry of Microbiology Research Institute 10704, 10705, 1070
No. 6) is used.

As the draft beer lees, non-dehydrated draft beer lees and dehydrated draft beer lees can be used alone or in combination. The lactic acid bacterium can ferment the draft beer lees even if the beer lees have a high water content.

It is preferable to add a sugar source that can be assimilated by lactic acid bacteria to the draft beer lees during fermentation. Examples include molasses, glucose, and lactose.

As the lactic acid bacterium, it is preferable to use lactic acid bacterium powder prepared by freeze-drying. The reason is that freeze-dried powder is easier to transport and store, can supply lactic acid bacteria of constant quality, and is easy to operate and easy to control the water content when applied to draft beer lees. Is.

Lactic acid bacteria used for fermentation of draft beer lees are Lactobacillus
Lactobacillus delbrueckii subsp.delbrueckii A
M3, LM21, and OM2 strains (Ministry of Industrial Science, Microbiology Research Institute 10704, 10705, 1
No. 0706), these strains are newly discovered by the present inventors and are lactic acid bacteria that produce D-lactic acid from glucose by homofermentation.

All three strains are gram-positive bacilli and are not motile and do not form spores. Also, catalase negative,
It grows at 45 ℃ but not at 15 ℃. Cellobiose,
Fructose, glucose, maltose, mannose,
Fermenting sucrose and trehalose produces lactic acid. Due to the above properties, all three strains are Lactobacillus delbrueckii subsp. Delbruecki (Lactobacillus delbrueckii subsp. Delbruecki).
i) was identified.

The isolation method for obtaining the above-mentioned three strains uses a medium containing calcium carbonate and starch as a sugar source, and utilizes the fact that the produced organic acid dissolves calcium carbonate to form a clear zone. Is a method of separating. Beer meal obtained from a brewery can be used as a separation source.

(Example) Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.

Example 1 A culture solution of lactic acid bacteria was prepared as follows.

Lactobacillus delbrueckii subs
p.delbrueckii) AM3, LM21 and OM2 strains, respectively, meat extract 0.8%, yeast extract 0.5%, glucose 0.1%, salt
Medium consisting of 0.5% and 0.1% monopotassium phosphate (pH 6.8 ~
7.0), using nitrogen mixed gas (nitrogen 90%, hydrogen 5%,
The cells were cultured at 37 ° C. for 24 hours under substitution with carbon dioxide (5%) to obtain a culture broth.

To 30 g of fresh draft beer lees obtained from a brewery, 2% (v / w) of each culture solution was added and mixed well, and the mixture was cultured at 37 ° C. for 24 hours under the nitrogen gas mixture replacement. A part of this beer lees was well suspended in twice the amount of pure water, and the pH and the viable cell count in the supernatant were measured.

The results are as shown in Table 1. 24 of all beer lees
After a time, the pH dropped to below 4. No rotten odor was felt, and a good fermented beer lees for feed was obtained.

Example 2 1 kg of fresh beer lees obtained from a brewery was placed in a synthetic resin bag, and 1% (v / w) of each lactic acid bacterium culture solution prepared in the same manner as in Example 1 was added and mixed well. The cells were sealed and cultured at 37 ° C for 24 hours. The pH and the viable cell count were measured in the same manner as in Example 1, and the organic acid in the suspension used at this time was measured to convert the amount of organic acid in the beer lees.

Initial pH is 6.4, inoculum is AM3 1.2 × 10 ⁶ cells / g, LM21
Was 5.5 × 10 ⁵ cells / g, OM2 was 4.9 × 10 ⁵ cells / g, and the water content of the beer lees used was 83.3%. The measurement results after 24 hours of culture are shown in Table 2. The pH of all beer lees inoculated with lactic acid bacteria was lowered, and lactic acid and a small amount of acetic acid were produced, which was a preferable property as a feed, but in the beer lees of control not inoculated with lactic acid bacteria, the pH was not lowered, In addition, lactic acid fermentation hardly progressed and was unsuitable as a feed.

(Effects of the Invention) According to the present invention, since good lactic acid fermentation can be performed on raw beer lees that have not been subjected to treatment such as dehydration or addition of a sugar source, raw beer lees can be easily and inexpensively used as a raw material. Can be produced.

Claims (4)

[Claims] 1. A lactic acid bacterium Lactobacillus delbruky
s delbrueckii subsp.delbrueckii) AM3, LM21 and OM
Cultivate 2 strains (Microtech Lab. No. 10704, 10705, 10706),
A method for producing a fermented product of beer lees for feed, which comprises adding one or more of these strains to draft beer lees and fermentation. 2. The non-dehydrated draft beer lees and the dehydrated draft beer lees are used alone or in combination.
The manufacturing method described. 3. The method according to claim 1, wherein a sugar source that can be assimilated by lactic acid bacteria is further added to the draft beer lees. 4. The method for producing fermented beer lees for feed according to claim 1, 2 or 3, wherein the lactic acid bacterium is a lactic acid bacterium powder prepared by freeze-drying.