Application of a kind of Lactobacillus casei and its freeze-dried preparation in pig feed

A technology of Lactobacillus casei and freeze-dried preparations, which is applied in the field of microbiology, can solve the problems that are not related to the acid production performance of the bacteria, the inhibition of harmful bacteria, and the survival rate of freeze-dried preparations, so as to achieve strong acid production, improve health status, Acid resistance and antibacterial effect

Active Publication Date: 2019-06-07
石家庄飞龙饲料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned patented technology prepares feed additives through solid-state fermentation, liquid-state fermentation, spray-drying after liquid-state fermentation, etc., and is applied to animal feed. It does not involve Lactobacillus casei from pigs, and does not involve the acid-producing performance of the strain and the inhibition of harmful bacteria. and lyophilized preparation viability

Method used

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  • Application of a kind of Lactobacillus casei and its freeze-dried preparation in pig feed
  • Application of a kind of Lactobacillus casei and its freeze-dried preparation in pig feed
  • Application of a kind of Lactobacillus casei and its freeze-dried preparation in pig feed

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 Isolation, screening and identification of pig-derived Lactobacillus casei ZLC018

[0030] Select healthy nursery pigs from a large-scale pig farm in Beijing to slaughter, take the intestines, scrape the intestinal mucosa and mix them with sterile saline. Take 1mL of the suspension and dilute to 10 with sterile normal saline -5 、10 -6 、10 -7 , 0.1 mL each was spread on MRS solid medium, SL solid medium and LBS solid medium, and cultured anaerobically at 37°C. After 48 hours, the milky white colonies suspected of Lactobacillus were picked for anaerobic pure culture. After 48 h, half of the cultured colonies were picked for H 2 o 2 Enzyme test and Gram stain microscopic examination, all Gram stain positive, H 2 o 2 The strains with negative enzyme test and rod-shaped bacteria can be preliminarily identified as Lactobacillus. Then the remaining half of the colonies were streak cultured until they were determined to be pure bacteria, and then the isolated ...

Embodiment 2

[0046] Embodiment 2 measures the biological characteristics of Lactobacillus casei ZLC018

[0047] 2.1 Growth curve

[0048] Using OD 600nm The growth characteristics of Lactobacillus casei ZLC018 were determined using pH and pH as indicators. see results figure 2 Lactobacillus casei ZLC018 culture process OD 600nm Curve, image 3 pH change curve during the culture process of Lactobacillus casei ZLC018.

[0049] Depend on figure 2 , image 3 It can be seen that the OD of Lactobacillus casei ZLC018 during 4-12h 600nm The pH value increased rapidly, and the pH value decreased rapidly; during 12 to 18 hours, the OD of the bacterial solution 600nm and pH changes gradually decreased, indicating that the logarithmic growth phase has been reached; OD after 18h 600nm and pH value did not change significantly, indicating that the bacteria had entered a stable growth period.

[0050] 2.2 Determination of acid production

[0051] The seed liquid of Lactobacillus casei ZLC018...

Embodiment 3

[0075] Embodiment 3 prepares Lactobacillus casei preparation

[0076] The freeze-dried preparation of lactic acid bacteria has the characteristics of stable activity, easy storage and convenient use. Freeze-dried preparations can be directly added to feed, or mixed with drinking water to make liquid preparations with different live bacteria content for animals to drink, and can also be mixed with feed raw materials or complete feed for solid multiplication culture or solid-state fermentation. In the production process of freeze-dried preparations, the formula of culture medium, freeze-drying protective agent and freeze-drying process are important technical links, which directly affect the survival rate of viable bacteria, the number of viable bacteria in freeze-dried preparations, and the unit production cost. The present invention has carried out technological improvement to these three technical links, has obtained remarkable effect.

[0077] 3.1 Improved culture medium fo...

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Abstract

The invention discloses an application of Lactobacillus caseii and its freeze-dried preparation in pig feed, and discloses an optimized culture medium and a freeze-drying protective agent of the strain of the invention. The microbial preservation number of the Lactobacillus casei of the present invention is CGMCC No.9041. The bacterial strain of the present invention is obtained by separating and breeding from the intestinal tract of healthy pigs, has a clear genetic basis, and has good acid production and antibacterial properties. The culture medium and freeze-drying protective agent of the bacterial strain of the present invention can improve the culture efficiency and freeze-dried survival rate of the bacteria, and enhance their stress resistance. The freeze-dried preparation of the bacterial strain of the invention is added in pig feed, which can promote the intestinal health of pigs, reduce the diarrhea rate of pigs, improve the production performance of pigs, and reduce the discharge of harmful bacteria in feces.

Description

technical field [0001] The invention belongs to the field of microorganisms, and relates to a Lactobacillus casei bacterial strain, and also relates to the application of its freeze-dried preparation in pig feed. Background technique [0002] In pig production, the digestive organs and physiological functions of piglets are not yet fully developed, the secretion of gastric acid is insufficient, the activity of endogenous digestive enzymes is low, and the micro-ecological balance in the intestinal tract has not yet been established. Diarrhea affects the growth and survival rate of piglets. Therefore, it is an important solution to supplement piglets with feed lactic acid bacteria that can produce organic acids, inhibit harmful bacteria (such as Escherichia coli and Staphylococcus aureus, etc.), and promote healthy growth of piglets. [0003] Lactobacillus casei (Lactobacillus casei) is one of the populations of Lactobacillus (Lactobacillus), and it is a lactic acid bacterium...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23K50/30A23K10/18C12R1/245
CPCC12N1/20C12R2001/245C12N1/205A23V2400/125
Inventor 季海峰王四新张董燕刘辉王晶王雅民
Owner 石家庄飞龙饲料有限公司
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