Preparation method and application method of feeding lactobacillus preparation capable of improving quality and flavor of pork

A technology of pork quality and lactic acid bacteria, applied in the application field of microbial technology in animal breeding industry, can solve the problems of drug residues, lack of pork flavor, etc., and achieve the effects of food safety, low cost and convenient use

Inactive Publication Date: 2010-06-23
许民强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to provide a kind of feed that can retain the high efficiency and high yield of modern animal husbandry in order to solve the deficiencies of the prior art, and can solve the problems of pork flavor loss and drug residue through modern microecological biotechnology. The preparation method of lactic acid bacteria preparation

Method used

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  • Preparation method and application method of feeding lactobacillus preparation capable of improving quality and flavor of pork
  • Preparation method and application method of feeding lactobacillus preparation capable of improving quality and flavor of pork
  • Preparation method and application method of feeding lactobacillus preparation capable of improving quality and flavor of pork

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Activated strains;

[0035] Two strains of Lactobacillus were used: one strain of Lactobacillus plantarum, Lactobacillus plantarum CGMCC1.0557, and one strain of Lactobacillus fermentumd CGMCC 1.1880.

[0036] The freeze-dried strains are cultured and activated on a slant. The activation temperature of Lactobacillus plantarum is 30±2°C and cultivated for 48 hours; the activation temperature of Lactobacillus fermentum is 38±2°C and cultivated for 48 hours; the medium for activation is:

[0037]

[0038]

[0039] (2) Using liquid medium, in the Erlenmeyer flask, the two strains were amplified and cultivated for 48 hours; the fermentation temperature of Lactobacillus plantarum was 30±2°C; the fermentation temperature of Lactobacillus fermentum was 38±2°C; the formula of the medium used was as follows :

[0040] casein peptone

10

g

Beef Extract

10

g

Yeast extract

5

g

glucose

5

g

Sodium a...

Embodiment 2

[0058] (1) Activated strains;

[0059] One strain of Lactobacillus was used: Lactobacillus plantarum CGMCC 1.0557.

[0060] The freeze-dried strains were cultured and activated on a slant. The activation temperature of Lactobacillus plantarum was 30±2°C and cultivated for 48 hours; the activation temperature of Lactobacillus fermentum was 38±2°C and cultivated for 48 hours. The medium used for activation is:

[0061]

[0062]

[0063] (2) Using liquid culture medium, in the Erlenmeyer flask, the strains are amplified and cultivated for 48 hours, and the fermentation temperature is 30±2°C; the formula of the culture medium used is as follows:

[0064] casein peptone

10

g

Beef Extract

10

g

Yeast extract

5

g

glucose

5

g

[0065] casein peptone

10

g

Sodium acetate

5

g

diamine citrate

2

g

Tween 80

1

g

K 2 HPO 4

2...

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PUM

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Abstract

The invention discloses a preparation method and an application method of feeding lactobacillus preparation capable of improving quality and flavor of pork. One lactobacillus or a plurality of lactobacilli including lactobacillus plantarum and lactobacillus fermentum are subjected to complex static fermentation or independent fermentation to obtain liquid bacteria and dry powdery bacteria; the liquid bacteria is added to drinking water for the pig according to the proportion of 5/10000 to 2/100 and the dry powdery bacteria is added to the feed according to the proportion of 5/10000 to 2/100 so that the two live bacteria can enter the intestine of the pig to affect the digestion and the metabolism of the pig. The feeding lactobacillus preparation needs to be fed to the pig of 50 kg or less for at least over 45 consecutive days before the pig is slaughtered so that the immunity of the pig is improved, less or no antibiotic is fed to the pig, no medicinal residue is found in the pork, and the pork is obviously fresh and sweet and is obviously different from the current common pork on the market in flavor.

Description

technical field [0001] The invention relates to the technical field of biological products, and more specifically relates to the application of microbial technology in animal breeding. Background technique [0002] The development of modern animal husbandry has greatly improved the growth efficiency of the pig industry through the technological progress of genetic breeding, disease control, and nutritional feeding. From the traditional annual growth period to the current 150 days, it has reached more than 100 kg, and the feed ratio has developed from 5:1. Today's 2.8:1 or so. In most countries, the state of scarce pork supply has been eliminated, and a problem of supply quantity has been solved. But the yield is high, the growth cycle is short, the taste is bad, there are too many medicines and drug residues, it is unsafe to eat pork, and the quality has declined. This problem is particularly prominent in China. [0003] In order to solve the problem of drug residues, gov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/16A23K1/18C12N1/20C12R1/25C12R1/225
Inventor 许民强黄宇慧张生秘张方西
Owner 许民强
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