Controlled release microecological preparation for water quality improvement and preparation method thereof
A micro-ecological preparation and water quality improvement technology, applied in the directions of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve problems such as water quality improvement, and achieve improved water quality, fast reproduction of viable bacteria, and strong surface adsorption. Effect
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Embodiment 1
[0016] The preparation of embodiment 1 controlled-release probiotics
[0017] 1. Seed culture of Bacillus subtilis
[0018] The seed medium of Bacillus subtilis is: 0.5% sucrose, MgSO 4 0.02%, CaCO 3 0.5%, K 2 HPO 4 0.02%, pH7.0~7.2. The volume of 500ml triangular bottle is 100ml, sterilized at 121°C for 20 packs, cooled and then connected to a slope ring, cultured on a shaking table, the rotating speed of the shaking table is 200 rpm, and the cultivation temperature 37°C, incubation time 28 hours.
[0019] 2. Production of Bacillus subtilis
[0020] The liquid medium of Bacillus subtilis is 1% sucrose, 0.02% yeast extract, MgSO 4 0.01%, Na 2 HPO 4 0.01%, CaCO 3 0.1%, pH 7.0. After the fermenter was sterilized for 1 hour in advance, pour the culture medium into a 1-ton tank, fill with 800L fermentation broth, sterilize at 121-125°C for 1 hour, cool to 30-35°C, and inoculate.
[0021] The fermentation conditions are as follows: the fermentation temperature is 37°...
Embodiment 2
[0026] The preparation of embodiment 2 controlled-release probiotics
[0027] The preparation method is the same as that described in Example 1, except that the ratio of the composite bacteria is different. Controlled release Bacillus subtilis powder 60%, Bacillus cereus 15%, Lactic acid bacteria 10%, Yeast 15%.
Embodiment 3
[0028] The preparation of embodiment 3 controlled-release probiotics
[0029] The preparation method is the same as that described in Example 1, except that the ratio of the composite bacteria is different. Controlled release Bacillus subtilis powder 75%, Bacillus cereus 12%, Lactic acid bacteria 7%, Yeast 6%.
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