Micro-zoology preparations for feeding

Abstract

The present invention provides a feed micro-ecological preparation. The preparation contains beneficial live bacteria whose total amount is 9 multiplied by 108CFU / g to 1 multiplied by 1010CFU / g; the lactobacillus delbrueckii content is 4multiplied by 108CFU / g to 1 multiplied by 1010CFU / g; the bacillus subtilis content is 4 multiplied by 108CFU / g to 1 multiplied by 1010CFU / g; the saccharomyces paradoxus content is 1multiplied by 108CFU / g to 1multiplied by 1010CFU / g. The present invention of a feed micro-ecological preparation contains live bacteria which are selected according to the features of animal intestinal tracts and have strong applicability on the intestinal tracts and are beneficial to keeping the micro-ecological balance in the internal environment of animal intestinal tracts; in this way, the present invention is important for the safety of livestock and fowl products and environmental protection.

Description

technical field

[0001] The invention relates to the fields of feed industry and animal husbandry, in particular to a microecological preparation for feeding produced by fermentation using brewer's grains as a main raw material. Background technique

[0002] At present, my country mainly uses chemicals and antibiotics to treat and prevent chronic and subacute diarrhea in livestock and poultry. Due to the complexity of the pathogenesis and little effect, the types of drugs are constantly changing and the amount of drugs is increasing. As a result, bacteria Drug resistance has been greatly enhanced. As a result, the residues of antibiotics and chemical substances in livestock and poultry products have seriously exceeded the standard, which obviously lacks competitiveness in the international market. For example, broiler chickens exported from my country to Japan have exceeded the standard of "gram ball powder", and honey exported to Germany has been returned one after another be...

Examples

Embodiment 1

[0020] 1. Preservation status of the three bacteria:

[0021] Bacteria D, E, and F have been preserved in the China Center for Type Culture Collection, and the preservation date is March 16, 2007.

[0022] CCTCC deposit number

Strain number

strain name

CCTCC M 207096

CCTCC M 207097

CCTCC M 207098

Strain D

strain E

Strain F

Lactobacillus delbrueckii

Bacillus subtilis

Strange Yeast (Saccharomyces paradozus)

[0023] Lactobacillus delbrueckii belongs to Lactobacillus, Bacillus subtilis belongs to Bacillus; Saccharomyces mirabilis belongs to yeast.

[0024] 2. Morphological, physiological, biochemical and metabolic characteristics of bacteria D, E, and F:

[0025] Morphological, physiological, biochemical and metabolic characteristics of strain D

[0026] Test items

result

Test items

result

Test items

result

s

cell shape

Cell diameter > 1.0μm

endo...

Embodiment 2

[0037] Others are with embodiment 1. Take a ring of bacterial lawn from the inclined surface of the test tube to inoculate D, E, and F bacteria into 50ml MRS liquid medium, 50ml broth liquid medium, and 50ml potato dextrose liquid medium, and culture at a constant temperature of 37°C for 21 hours. The suspension was mixed in a volume ratio of 2:1:2 (D bacteria: E bacteria: F bacteria), and added to the sterilized culture medium with brewer's grains as the main raw material in a ratio of 12% (V / W). Mix evenly, then ferment at 32°C for 42 hours, and then freeze-dry.

[0038] The physical and chemical characteristics and biological properties of the final product: yellowish brown, powdery; water content ≤ 10%; total number of beneficial bacteria 9 × 108 CFU / g~1×10 10 CFU / g, of which D bacteria content is 4×10 8 CFU / g~1×10 10 CFU / g, E bacteria content is 4×10 8 CFU / g~1×10 10 CFU / g, F bacteria content is 1×10 8 CFU / g~1×10 10 CFU / g.

Embodiment 3

[0040] Others are with embodiment 1. Take a ring of bacterial lawn from the inclined surface of the test tube to inoculate D, E, and F bacteria into 50ml MRS liquid medium, 50ml broth liquid medium, and 50ml potato dextrose liquid medium, and culture at a constant temperature of 37°C for 24 hours. The suspension was mixed at a volume ratio of 1:1:2 (D bacteria: E bacteria: F bacteria), and added to the sterilized culture medium with brewer's grains as the main raw material in a ratio of 15% (V / W). Mix evenly, then ferment at 34°C for 48 hours, and then freeze-dry.

[0041] The physical and chemical characteristics and biological properties of the final product: yellowish brown, powdery; water content ≤ 10%; the total number of beneficial bacteria containing 9 × 10 8 CFU / g~1×10 10 CFU / g, of which D bacteria content is 4×10 8 CFU / g~1×10 10 CFU / g, E bacteria content is 4×10 8 CFU / g~1×10 10 CFU / g, F bacteria content is 1×10 8 CFU / g~1×10 10 CFU / g.

technical field

[0001] The invention relates to the fields of feed industry and animal husbandry, in particular to a microecological preparation for feeding produced by fermentation using brewer's grains as a main raw material. Background technique

[0002] At present, my country mainly uses chemicals and antibiotics to treat and prevent chronic and subacute diarrhea in livestock and poultry. Due to the complexity of the pathogenesis and little effect, the types of drugs are constantly changing and the amount of drugs is increasing. As a result, bacteria Drug resistance has been greatly enhanced. As a result, the residues of antibiotics and chemical substances in livestock and poultry products have seriously exceeded the standard, which obviously lacks competitiveness in the international market. For example, broiler chickens exported from my country to Japan have exceeded the standard of "gram ball powder", and honey exported to Germany has been returned one after another be...

Examples

Embodiment 1

[0020] 1. Preservation status of the three bacteria:

[0021] Bacteria D, E, and F have been preserved in the China Center for Type Culture Collection, and the preservation date is March 16, 2007.

[0022] CCTCC deposit number

Strain number

strain name

CCTCC M 207096

CCTCC M 207097

CCTCC M 207098

Strain D

strain E

Strain F

Lactobacillus delbrueckii

Bacillus subtilis

Strange Yeast (Saccharomyces paradozus)

[0023] Lactobacillus delbrueckii belongs to Lactobacillus, Bacillus subtilis belongs to Bacillus; Saccharomyces mirabilis belongs to yeast.

[0024] 2. Morphological, physiological, biochemical and metabolic characteristics of bacteria D, E, and F:

[0025] Morphological, physiological, biochemical and metabolic characteristics of strain D

[0026] Test items

result

Test items

result

Test items

result

s

cell shape

Cell diameter > 1.0μm

endo...

Embodiment 2

[0037] Others are with embodiment 1. Take a ring of bacterial lawn from the inclined surface of the test tube to inoculate D, E, and F bacteria into 50ml MRS liquid medium, 50ml broth liquid medium, and 50ml potato dextrose liquid medium, and culture at a constant temperature of 37°C for 21 hours. The suspension was mixed in a volume ratio of 2:1:2 (D bacteria: E bacteria: F bacteria), and added to the sterilized culture medium with brewer's grains as the main raw material in a ratio of 12% (V / W). Mix evenly, then ferment at 32°C for 42 hours, and then freeze-dry.

[0038] The physical and chemical characteristics and biological properties of the final product: yellowish brown, powdery; water content ≤ 10%; total number of beneficial bacteria 9 × 108 CFU / g~1×10 10 CFU / g, of which D bacteria content is 4×10 8 CFU / g~1×10 10 CFU / g, E bacteria content is 4×10 8 CFU / g~1×10 10 CFU / g, F bacteria content is 1×10 8 CFU / g~1×10 10 CFU / g.

Embodiment 3

[0040] Others are with embodiment 1. Take a ring of bacterial lawn from the inclined surface of the test tube to inoculate D, E, and F bacteria into 50ml MRS liquid medium, 50ml broth liquid medium, and 50ml potato dextrose liquid medium, and culture at a constant temperature of 37°C for 24 hours. The suspension was mixed at a volume ratio of 1:1:2 (D bacteria: E bacteria: F bacteria), and added to the sterilized culture medium with brewer's grains as the main raw material in a ratio of 15% (V / W). Mix evenly, then ferment at 34°C for 48 hours, and then freeze-dry.

[0041] The physical and chemical characteristics and biological properties of the final product: yellowish brown, powdery; water content ≤ 10%; the total number of beneficial bacteria containing 9 × 10 8 CFU / g~1×10 10 CFU / g, of which D bacteria content is 4×10 8 CFU / g~1×10 10 CFU / g, E bacteria content is 4×10 8 CFU / g~1×10 10 CFU / g, F bacteria content is 1×10 8 CFU / g~1×10 10 CFU / g.