Method for producing inocula for livestock and poultry by multi-thalli mixed liquid

Abstract

The invention relates to a method for fermentation production of a poultry bacterial agent by multi-bacteria miscible liquid, wherein aerobic bacteria, namely Bacillus subtilis, Bacillus licheniformis, bacillus natto, beer yeast, Aspergillus niger and Aspergillus oryzae are cultured in a shaking table according to different culture mediums, so as to culture a mother seed solution; simultaneously Lactobacillus acidophilus, bifidobacteria and enterococcus faecalis are subjected to anaerobic culture by utilization of Kille flasks, and a mother bacterial solution of photosynthetic bacteria is cultured by a Kille flask under the condition of illumination; the prior stock solution is inoculated into a seed tank for anaerobic culture and fermentation according to 4 percent of the inoculum concentration, and the fermentation time is between 48 and 60 hours; and the cultured seed liquid is inoculated into a productive tank for anaerobic culture and fermentation according to 10 percent of the inoculum concentration, the fermentation time is between 60 and 72 hours, and the fermentation end point is reached when the pH value is reduced to 4.0. The method has the advantages that the microscopic examination viable count of the bacterial agent is more than 5 billion per milliliter, so that the bacterial agent is safe and nontoxic, thereby not only improving the disease resistance of poultry but also promoting the quick growth of the poultry, reducing the feed-meat ratio and improving the quality of meat, eggs and milk.

Description

technical field [0001] The invention belongs to the microbial liquid submerged fermentation technology, in particular to a method for producing bacterial agents for livestock and poultry by using multi-bacteria mixed liquid fermentation. Background technique [0002] Multi-strain mixed fermentation began with the ancient wine-making technology, but with the development of modern industrial microorganisms, submerged liquid fermentation has gradually become dominant in the fields of wine-making, pharmaceuticals, and health care. The choice of fermentation strains also turns from multi-strain to single-strain fermentation. This change is related to the industrial production of a single species, such as the production of antibiotics, monosodium glutamate, amino acids, etc. With the wide application of microecological preparations in livestock and poultry, single-strain Liquid probiotics are far from meeting market demand in terms of shelf life or function. Contents of the inve...

AI Technical Summary

Problems solved by technology

The choice of fermentation strains also turns from multi-strain to single-strain fermentation. This change is related to the industrial production of a single species, such as the production of antibiotics, monosodium glutamate, amino acids, etc. With the wide application of microecological preparations in livestock and poultry, single-strain Liquid probiotics are far from meeting market demand in terms of shelf life and function