Preparation method of active microbial preparation of lactobacillus casei KL1 of produced bile salt hydrolase

Abstract

The invention relates to a preparation method of an active microbial preparation of lactobacillus casei KL1 of produced bile salt hydrolase, which is applicable to the production of microecological preparations such as feeding functional active microbial preparations in the poultry farming industry. According to the invention, the active microbial preparation is prepared by utilizing lactobacillus casei KL1 strains selected from produced bile salt hydrolase in Tibetan kefir, carrying out activation, enlarged cultivation, high-density fermentation and centrifugal concentration, adding a freeze-drying protective agent, freezing in advance, carrying out freeze drying and the like. According to the invention, the fermentation conditions are optimized by using a fully automatic fermentation tank, and the optimal combination formula of the freeze-drying protective additive is determined by taking potato pulp as a freeze-drying protective matrix, so that the active microbial number of the KL1 strains can be more than 1010 CFU / g, and the survival rate can be more than 85%. The active microbial preparation prepared by using the method disclosed by the invention is low in price and high in active microbial content, can be used as a poultry feed additive, and has the characteristics of rapid chicken growth speed, less feed consumption, and few illnesses and the like. The active microbial preparation not only has an effect of reducing cholesterol in egg, but also has a function of adjusting the balancing of intestinal floras of chickens, and has a better prevention and treatment effect on pullorum diseases.

Description

technical field [0001] The invention relates to a preparation method of a bile-salt hydrolysis enzyme Lactobacillus casei KL1 live bacteria preparation, which is suitable for the production of microecological preparations such as functional live bacteria preparations for feeding in poultry and animal husbandry. Background technique [0002] The Lactobacillus casei (Lactobacillus casei) KL1 involved in the present invention is a lactic acid bacterium with cholesterol-lowering effect isolated and purified from kefir grains. [0003] "Tibetan Kefir" (Tibetan Kefir, TK), also known as Kefir grains, was discovered by humans in the 19th century. Kefir grains originated in the North Caucasus region of Russia. Local herdsmen poured cow's milk or goat's milk into sheepskin pockets for natural fermentation to produce yoghurt. The residue was added with cow's or goat's milk to continue fermentation. After long-term fermentation, it was stored in leather pockets Irregular granular obje...

AI Technical Summary

Problems solved by technology

However, there are no domestic methods for preparing live bacterial preparations using Lactobacillus casei KL1, which is isolated and screened from Lactobacillus casei KL1, which produces bile salt hydrolysis enzymes in Tibetan mushrooms, using automatic fermentation tanks for high-density fermentation, and using potato starch slurry to preserve live bacteria in biological preparations. Foreign relevant literature reports and patent reports

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