Polypeptide and microbial preparation for improving ox myotendinous development and its production
A microbial preparation and tendon technology, which is applied in the fields of polypeptides and microbial preparations and preparations for promoting tendon development of fattening cattle, can solve the problem that it is difficult to obtain comprehensive effects in the growth and development of fattening cattle, so as to improve the autoimmune system and growth and development of beef cattle, guaranteeing High-speed growth, the effect of ensuring good health
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Embodiment 1
[0035] A microbial preparation and preparation method for promoting the development of fattened beef tendon, the strains used are all isolated from nature and screened and optimized, and the process of combining individual culture and compound culture is adopted, which includes the following steps:
[0036] Step 1: Breeding of production strains
[0037] a. Bacterial strain screening: take chyme from the rumen of beef cattle as the bacterial source, use MRS lactic acid bacteria medium to isolate lactic acid bacteria, and screen out Lactobacillus plantarum (ATCC8014) Lactobacillus plantarum, Lactobacillus casei (ATCC7469) Lactobacillus casei and licheniformis (13123) Bacillus licheniformis; Saccharomycescerevisiae (IFO0203) brewer's yeast was isolated with yeast selection medium in beer fermentation broth; Bacillus natto was isolated with nutrient agar medium in soybean fermentation, and the isolated strains were separated in nutrient agar medium for 4 Store strains at ℃;
[0...
Embodiment 2
[0056] The first step: selection and breeding of production strains: same as Example 1;
[0057] The second step: separate and compound culture of beneficial strains
[0058] a. take step 1 by weighing 33% of Bacillus natto, 16% of Lactobacillus plantarum, 16% of Lactobacillus casei, 20% of Saccharomyces cerevisiae and 15% of Bacillus licheniformis produced in step 1 by weight;
[0059] b. Composite culture of Bacillus natto, lactic acid bacteria and yeasts weighed: Inoculate the bacteria lawn in the eggplant bottle into the culture medium sterilized at 120°C for 30 minutes at a ratio of 1:30, the ratio of the culture medium is:
[0060] 6% soybean meal flour, 10% corn flour, 15% molasses, 0.05% potassium dihydrogen phosphate, 1.8% sodium dihydrogen phosphate, 0.1% magnesium sulfate, 67.05% sterile water, and put it into a fermentation tank for stirring 30min, the rotating speed is 220r / min, after stirring evenly, put it into a 200L sterilized plastic bucket and let it stand ...
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