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Method for preparing probiotic additive for yellow wine lees feed

A technology of probiotics and additives, applied in the field of production of highly active probiotic preparations for feed, can solve problems such as inappropriate use of distiller's grains, unbalanced alcohol nutrition, poisoning, etc., and achieve good effects of degrading cholesterol, reducing absorption, and reducing emergencies

Inactive Publication Date: 2013-03-27
绍兴市古煌酿酒有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Distiller's grains contain alcohol and acetic acid. Feeding a large amount will not only easily cause poisoning, but also cause constipation due to the unbalanced nutrition contained in alcohol. In addition, it is not suitable to use a large amount of distiller's grains during breeding.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0016] 1) Fermentation of Clostridium butyricum.

[0017] Liquid seed seed medium: 2.44% glucose (w / v), 2.08% yeast extract (w / v), 1% trypsin (w / v), 0.1% (NH4)2SO4 (w / v), 0.1 %NaHCO3(w / v), 0.02%MnSO4·H2O(w / v), 0.02%Mgso4;·7H2O(w / v), 0.002%CaCl2(w / v), the initial pH was 8.5.

[0018] Fermentation medium of Clostridium butyricum: 2% glucose (w / v), 3.98% bean cake powder extract, 0.1% (NH4)2SO4 (w / v), 0.124% NaHCO3 (w / v), 0.37% corn steep liquor (w / v), 0.02% MnSO4 · H2O (w / v), 0.02% Mgso; · 7H2O (w / v), 0.002% CaCl2 (w / v), the initial pH was 7.5.

[0019] The culture condition is anaerobic, 37°C, 24h. The number of viable bacteria can reach 7.1x10 8 cFU / mL,

[0020] 2) Fermentation of Lactobacillus fermentum ML7.

[0021] The medium components are: lactose 15g, yeast extract 5g, tryptone 5g, anhydrous sodium acetate 2g, MgSO4 7H2O, 0.02g, MnSO4 4H2O 0.001g, NaCl 0.001g, FeSO4 7H2O 0.001g, wort juice (sugar content 15 °T) 10ml, distilled water 1000ml, initial pH is 6.8. With...

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Abstract

The invention provides a method for preparing a probiotic additive for a yellow wine lees feed. The multi-functional probiotic additive for the yellow wine lees feed is prepared by compounding multiple probiotic strains, namely Clostridium butyricum, Lactobacillus fermentum ML7, Lactobacillus fermentum La-YI, and Bifidobacterium animalis subsp. lactis Qq08. The additive can regulate intestinal floras of animals and recover intestinal flora disturbance caused by antibiotics, has the functions of reducing emergency and heat-sensitive reactions, effectively degrades nutritional antagonists with heavy components such as alpha-galactosides and the like in cake feeds, remarkably improves feed conversion ratio, has the effect of degrading cholesterol, reduces the absorption of the cholesterol inintestines, and reduces the content of the cholesterol in animal products; and the additive can improve the palatability of the yellow wine lees feed, and increase the appetite of livestock so as to increase the feed intake.

Description

technical field [0001] The invention relates to the field of producing highly active probiotic preparations for feeding by using brewing industrial waste. Background technique [0002] Yellow rice wine originated in China, and is known as the world's three major fermented wines together with beer and wine. It has a history of more than 5,000 years. Yellow rice wine, as a low-alcohol, nutritious and health-care brewed wine, is just suitable for the new consumption value orientation of today's society. Its consumption keeps increasing by more than 10% every year. At present, my country's annual output exceeds 2.5 million tons. Rice distiller's grains are the by-products of rice wine produced by rice wine enterprises, and are the solid residue left after the fermented wine mash is squeezed and separated to remove the liquor. Taking dry rice wine as an example, every 10,000 tons of rice wine will produce about 1,400 tons of distiller's grains (with a water content ranging from ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K1/06C12N1/00C12N1/20C12R1/145C12R1/225C12R1/01A23K10/38
CPCY02P60/87
Inventor 周永山
Owner 绍兴市古煌酿酒有限公司
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