Porcine lactobacillus reuteri lyophilized preparation and preparation method thereof

A technology of Lactobacillus and freeze-dried preparations, applied in the field of microbial additives and its preparation, can solve the problems of limited popularization and application, small number of reports, and no systematic research, etc., and achieve simple production process, reasonable cost, high bacterial survival rate and The effect of storage stability

Active Publication Date: 2011-02-16
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Ministry of Health of my country approved Lactobacillus reuteri as a probiotic strain that can be used in health food in 2003. At present, domestic reports on Lactobacillus reuteri are mainly used in human yogurt food, and the number of reports is relatively small
Lactobacillus reuteri used as animal feed is rarely reported, mainly because there is no systematic research on the process of the bacteria from isolation and identification to product preparation and application in animal production. Popularization and application of strains in animal production

Method used

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  • Porcine lactobacillus reuteri lyophilized preparation and preparation method thereof
  • Porcine lactobacillus reuteri lyophilized preparation and preparation method thereof
  • Porcine lactobacillus reuteri lyophilized preparation and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 Preparation of porcine source Lactobacillus reuteri freeze-dried preparation

[0021] 1.1 Isolation and identification of porcine Lactobacillus

[0022] The piglets were dissected, and 1 g of the cecal mucosa was scraped aseptically, and placed in a triangular flask with glass beads filled with 9 ml of sterile saline. In a test tube of bacterial saline, the dilution is 10 -1 , repeat the above process, and make 10 -2 、10 -3 、10 -4 、10 -5 、10 -6 of bacteria liquid. choose 10 -4 、10 -5 、10 -6 For three dilutions, absorb 0.1ml of the bacterial solution and drop it on the MRS medium plate respectively, and cultivate it at 37°C for 24-48 hours by candle jar method, pick colonies with different shapes and inoculate them on the MRS medium for pure culture, and then place Store in a refrigerator at 4°C for later use.

[0023] Then pick the pure culture for staining and microscopic examination; select non-spore-forming Gram-positive bacilli for biochemica...

Embodiment 2

[0101] Example 2 Application effect of pig-derived Lactobacillus reuteri freeze-dried preparation in the production of nursery pigs

[0102] 2.1 Experimental animals and grouping

[0103] A total of 64 nursery pigs (Du×Chang×Da Sanyuan hybrid pigs) with similar age and body weight were selected and randomly divided into 4 groups, with two replicates in each group and 8 pigs in each replicate. Group 1 was the control group, fed with basal diet + antibiotics (adding 0.98 g of colistin, 4 g of bacitracin zinc, and 5 g of roxarsone per 100 kg of full-price feed). 250g, 500g, 750g of Lactobacillus reuteri. The test period is 30d. The experiment was carried out in a closed pig house, with cement floor, net bed captive, free feeding, and sufficient clean drinking water provided by duckbill drinking fountains. Immunization, deworming and disinfection were carried out according to the pig farm regulations.

[0104] 2.2 Experimental diet design

[0105] The feeding ration was prepa...

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Abstract

The invention relates to a porcine lactobacillus reuteri lyophilized preparation and a preparation method thereof, belonging to the field of application of microbes. The porcine lactobacillus reuteri lyophilized preparation is characterized in that a protective agent in the lyophilized preparation comprises the following ingredients in percentage by weight: 10 percent of skimmed milk, 0.1 percent of sodium glutamate, 0.3 percent of cysteine, 10 percent of fucose, 8 percent of lactose, 10 percent of dextrine and the balance of water. Proved by experiments, the porcine lactobacillus reuteri lyophilized preparation of the invention can increase the viable lactobacillus content in nursery pig feces, can reduce the content of colon bacillus, and has the effect of improving the average daily gain and immunity of the nursery pigs. The lyophilized preparation prepared by the method of the invention has the viable bacteria count not less than 109cfu/g, and the viable bacteria survival rate is higher than 75 percent after the lyophilized preparation is stored for 90 days. The invention also provides an optimized culture medium for lactobacillus reuteri, and the viable bacteria count is six times higher than that that of the viable bacteria cultured on the conventional culture medium (Magnetic Resonance Spectrum (MRS) culture medium).

Description

technical field [0001] The invention relates to a microbial additive for livestock feed and a preparation method thereof, in particular to a freeze-dried preparation containing directly fed live bacteria composed of pig-derived Lactobacillus reuteri and a preparation method thereof. Background technique [0002] There are a large number of bacteria in the intestines of humans and animals, about 30 genera and more than 500 species, which together constitute the normal intestinal flora. There are both positive relationships (symbiosis, mutualism and mutual benefit) and negative relationships (competition and harm) between these microorganisms and their hosts, and they jointly maintain the micro-ecological balance. However, in recent years, the extensive use of antibiotics as feed additives not only inhibits and kills pathogenic bacteria, but also inhibits and kills the normal symbiotic flora in animals, destroying the microecological balance. On the contrary, the role of prob...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/16A23K1/18A23K10/16A23K10/20A23K20/142A23K20/163A23K50/30
Inventor 张董燕季海峰王四新刘辉王雅民
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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