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Compound lactic acid bacterium preparation and application thereof in preparing feed additive

A technology for compounding lactic acid bacteria and feed additives, which is applied in the field of microorganisms, can solve the problems that the fermentation level activity needs to be improved, the dry product is rapidly deactivated, and the use effect is not ideal, so as to achieve the effects of promoting the growth of piglets, improving the survival rate, and reducing the loss of activity.

Active Publication Date: 2020-02-18
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High-temperature drying of lactic acid bacteria (spray drying, high-temperature fluidized bed, fluidized bed, etc.) has a low survival rate, and the dried product is quickly deactivated, while the high cost of low-temperature freeze-drying limits its popularization and application. How to improve the drying survival rate of lactic acid bacteria and extend the storage period has always been a researcher. hot spots
Therefore, most of the liquid products of lactic acid bacteria are used in the market, and the vitality of the bacterial liquid loses rapidly during transportation and storage, and the effect of direct use after long-term storage is not ideal
[0004] The fermentation level of Lactobacillus casei liquid products on the market is not high, generally less than 2 billion CFU / ml, and after a one-month shelf life, it will drop to below 1 billion CFU / ml, and the fermentation level and shelf life activity need to be improved

Method used

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  • Compound lactic acid bacterium preparation and application thereof in preparing feed additive
  • Compound lactic acid bacterium preparation and application thereof in preparing feed additive
  • Compound lactic acid bacterium preparation and application thereof in preparing feed additive

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Screening of Lactobacillus casei F209 strain:

[0033] 1. Preparation of culture medium:

[0034] BCP medium: peptone 5g; yeast extract 3g; lactose 5g; agar 20g; 0.5% bromocresol purple 10ml; distilled water 1000ml; pH value 6.8-7.0.

[0035] MRS liquid medium: glucose 20g / L; peptone 10g / L; yeast extract 5g / L; beef powder 10g / L; diammonium citrate 2g / L; sodium acetate 5g / L; Tween 80 1g / L; Dipotassium hydrogen phosphate 2g / L.

[0036] YG liquid medium: glucose 20g / L; yeast extract powder 5g / L.

[0037] The solid medium was added with 1.5% agar on the basis of the liquid medium, and all the medium was sterilized at 115°C for 20 minutes.

[0038] 2. Screening: Take 5g of kimchi samples and place them in 200ml MRS liquid medium for 18 hours, then take 1ml of culture medium and apply gradient dilution to BCP plate. After incubating at 37℃ for 48 hours, select the typical lactic acid bacteria colony morphology (the colony turns yellow around ) Colonies were streaked and cultured. A to...

Embodiment 2

[0043] Probiotic performance test of Lactobacillus casei F209:

[0044] Take the Lactobacillus casei F209 seed solution that has grown to the late logarithmic stage and centrifuge it, wash it twice with 0.9% saline, and resuspend it at 10 8 The amount of CFU / ml was inoculated into artificial gastric juice with pH 2.5, incubated in a 37°C water bath, and sampled and diluted on YPD plates every 1 hour to determine the number of viable bacteria.

[0045] The results showed that when the Lactobacillus casei F209 tolerated the simulated gastric juice with pH 2.5 for 1 hour, the survival rate was 75.25%; at 2 hours, the survival rate was 37.35%; at 3 hours, the survival rate was 16.65%.

[0046] Take the Lactobacillus casei F209 seed solution that has grown to the late logarithmic stage and centrifuge it, wash it twice with 0.9% saline, and resuspend it at 10 8 The amount of CFU / mL was inoculated into the artificial intestinal fluid, incubated in a 37°C water bath for 8 hours, sampled and d...

Embodiment 3

[0053] Single fermentation of Lactobacillus casei F209 and co-fermentation with Saccharomyces boulardii SH94 (CCTCC NO: M2014211):

[0054] Fermentation medium preparation: 20g wheat and 40g corn crushed through 80 mesh sieve, add 1000ml of water, add 0.1g glucoamylase (enzyme activity 200,000 U / g) and 0.01g pullulanase (enzyme activity 2000U / g) ) And keep it for 60min, then add 10g yeast extract and 0.5g sodium hydroxide and heat to 115°C for 20min sterilization.

[0055] Seed solution: YPD medium (1% yeast extract, 2% peptone, 2% glucose) sterilized at 115°C for 20 minutes and then cooled to room temperature. After inserting 1% lactic acid bacteria, let it stand at 37°C for 24 hours to obtain lactic acid bacteria seed solution. After 5% yeasts were cultured at 30°C and 150rpm for 24 hours to obtain yeast seed liquid.

[0056] A 5L fermenter was used for the experiment. 3L of fermentation medium was prepared according to the above formula, the temperature of the fermentation proce...

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Abstract

The present invention relates to the technical field of microorganisms, specifically discloses a compound lactic acid bacterium preparation and an application thereof in preparing a feed additive, andrelates to a strain of lactobacillus casei F209. The strain has relatively strong tolerance on simulated gastric juice, bile salt and artificial intestinal fluid, besides produces acid rapidly, is high in yield of L-lactic acid, has inhibitory effects on escherichia coli and staphylococcus aureus and shows relatively strong probiotic characteristics. After co-fermentation of the strain and saccharomyces boulardii SH94, the number of viable lactic acid bacteria of the product is greater than or equal to 30x10<8> CFU / g and the number of viable yeasts is greater than or equal to 0.3x10<8> CFU / g,and after 3 months of storage at 4 DEG C, 20 DEG C and 30 DEG C, survival rates of the lactic acid bacteria are 92%, 76%, and 67%, respectively and the survival rates of the yeasts are 72%, 57%, and42%, respectively. The compound microorganism agent can significantly improve production performance when applied to procambarus clarkii and nursery pig breeding, and has better application prospects.

Description

Technical field [0001] The invention relates to the technical field of microorganisms, in particular to a compound lactic acid bacteria preparation and its application in preparing feed additives. Background technique [0002] Lactic acid bacteria are a type of Gram-positive bacteria that can ferment carbohydrates quickly and take lactic acid as the main metabolite. They are naturally colonized in the digestive tract of animals and are the normal flora in the intestinal tract of animals. Lactic acid bacteria can be closely combined with intestinal mucosal cells through adhesin to colonize and occupy the surface of the intestinal mucosa; it can also produce a variety of antibacterial factors to inhibit the reproduction of harmful bacteria; thereby improve the structure of the intestinal flora and improve the immunity of animals; Animal health, increase production capacity. [0003] Lactobacillus was used as a feed additive for the first time in 1947. Hansen et al. found that using ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23K50/80A23K50/30A23K50/60A23K10/18C12R1/245
CPCC12N1/20A23K50/80A23K50/30A23K50/60A23K10/18C12R2001/245C12N1/205A23V2400/125Y02A40/818
Inventor 赵述淼顿耀豪董卫卫梁运祥葛向阳彭楠
Owner HUAZHONG AGRI UNIV
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