Natural calculus bovis in vitro breeding method
A technology of natural bezoar and cultivation method, applied in the field of in vitro cultivation of natural bezoar, can solve the problems of inability to realize large-scale production, inability to industrialize development, low formation of ox gallstones, etc., and achieve stable and controllable quality, complete functions, and wide effects. Effect
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example 1
[0021] Example 1, natural bezoar in vitro cultivation method
[0022] (1) Collect fresh ox gall
[0023] Collect the gallbladder of fresh cattle after slaughter in the cattle slaughterhouse, take out the bile, put it in a container and seal it, and store it under the condition of 2-4°C and avoid light
[0024] (2) Form Calculus Calculus active ingredient (see Table 1)
[0025] (3) The active ingredients of bezoar are added to ox bile to form a mixed solution
[0026] Take an appropriate amount of ox bile, add the active ingredients of bezoar, measure the content of taurine, adjust the content of taurine to 6-10% with bile, and store it at 2-4°C;
[0027] (4) Preparation of effective compound microbial preparations
[0028] Effective compound microbial bacterial liquid 0.8-1.2, distilled water 48-52, glucose 2-3, sodium chloride 0.4-0.6, thiamine 0.8-1.2; mix the above substances fully, put them into a container and cover, not necessarily airtight, put Bacteria are bred and...
example 2
[0040] Example 2, the nutritional formula of effective microorganisms for the preparation of natural bezoar: 1 kg of effective compound microbial bacterial liquid, 50 kg of distilled water, 2.5 kg of glucose, 0.5 kg of sodium chloride, and 1 kg of thiamine.
example 3
[0041] Example 3, mixed fermentation of effective microorganisms and ox bile: take 8000-12000 milliliters of mixed liquid in parts by weight, and 400-600 milliliters of effective compound microbial preparation bacterial liquid, and put them into fermenters in proportion for fermentation; place them at 22-26 ° C for 3-5 Ferment for 1 day, and stir once every 4-8 hours, each time for 25-35 minutes, when the pH value of the fermented product reaches 3-4, it is moderate, take it out and pack it, and store it at 2-8°C for later use.
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