Application of Lactobacillus casei fermentation liquor to feeds

A technology of Lactobacillus casei and fermentation liquid, applied in the field of bio-fermentation technology and feed, to achieve good antibacterial activity, good antibacterial effect, and improve utilization rate

Active Publication Date: 2013-07-17
SICHUAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But there is no further disclosure for the specific application method, especially the fermentation production process related to the strain, the detoxification process of rapeseed cake an

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  • Application of Lactobacillus casei fermentation liquor to feeds
  • Application of Lactobacillus casei fermentation liquor to feeds
  • Application of Lactobacillus casei fermentation liquor to feeds

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0044] Example 1 Study on Fermentation Conditions and Fermentation Technology of Lactobacillus casei

[0045] 1.1 Optimization of fermentation conditions under laboratory conditions

[0046] 1.1.1 Determination of growth curve

[0047] First, the growth curve and acid production curve of Lactobacillus casei (T1) were measured, and the results are as follows figure 1 .

[0048] from figure 1 It can be seen that Lactobacillus casei T1 entered the logarithmic growth phase from about 4 h, entered the stationary phase at 36 h, and began to decline after 84 h. It can be seen from the acid production curve that the pH has dropped significantly in the range of 1-4 h, which indicates that T1 has started to grow before 4 h, and its lag period is less than 4 h. It can be seen from the acid production curve that the acid production capacity of T1 is relatively strong, and the pH has dropped to 4.35 at 4 h. With the rapid growth of the bacteria, the pH gradually decreased, and the pH...

Example Embodiment

[0091] Example 2 Study on the application effect of high-yielding bacteriocin-producing strains in feed

[0092] 2.1 Study on the antibacterial effect of bacteriocin crude extract added to feed

[0093] 2.1.1 Bacteriostatic effect under normal conditions

[0094] The bacteriocin crude extract was added in the amount of 2.5 mg, 5 mg, and 10 mg per 1000 g of feed to determine the bacteriostatic effect under conventional conditions. The results showed that the bacteriostatic effect was the best when the addition amount was 10 mg. The results are attached Figure 4 .

[0095] 2.1.2 Bacteriostatic effect under enhanced conditions

[0096] The bacteriocin crude extract was added in the amount of 2.5mg, 5mg and 10mg per 1000g of feed to determine the bacteriostatic effect under the enhanced condition. The results found that the bacteriostatic effect was the best when the addition amount was 10mg. The results are attached Figure 5 .

[0097] 2.1.3 Comparison of the effect of ...

Example Embodiment

[0103] Example 3 Study on large-scale production technology of Lactobacillus casei feed additive

[0104] 3.1 Batch fermentation test under pilot conditions

[0105] Continuous fermentation trial production was carried out in a 10-ton fermentor, 10 batches of continuous fermentation were produced, and nearly 10 tons of Lactobacillus casei powder were produced. The concentration of Lactobacillus casei in the fermentation broth was 1.4×10 9 Viable bacteria / ml, then use Staphylococcus aureus as indicator bacteria and oxytetracycline as a reference substance to measure the bacteriocin titer in the fermentation broth. The measurement results show that the bacteriocin titer in the fermentation broth is equivalent to 3.4×10 5 units of oxytetracycline / mL. The fermentation broth is spray-dried, and then the Lactobacillus casei inoculum is prepared by adding the corresponding filler (detoxified rape cake), containing Lactobacillus casei 10 9 Viable bacteria / g, then use Staphylococc...

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Abstract

The invention relates to application of Lactobacillus casei fermentation liquor to feeds, wherein the collection name of the Lactobacillus casei is Lactobacillus casei lyT-7, the collection unit is China Center for Type Culture Collection (CCTCC), and the collection number is CCTCC M2010197. 10 tons of Lactobacillus casei fermentation liquor obtained through fermentation is dried via spray and then added into detoxified rapeseed meal to prepare the feed additive with microbial content of the Lactobacillus casei being 109 living bacteria/g. After candida and the Lactobacillus casei for fermentation are utilized, not only is the role of detoxification played, but also the content of rapeseed meal protein and the nutritional ingredient of the rapeseed meal are improved; and when the Lactobacillus casei is applied to conventional feeds, the piglet feeding experiments prove that the survival rate, the disease resistance and the weight increment effect are effectively improved.

Description

technical field [0001] The invention belongs to the field of biological fermentation technology and feed, in particular to the application of Lactobacillus casei in feed. Background technique [0002] Antibiotics are widely used as feed additives. However, problems such as bacterial resistance and drug residues caused by antibiotics as feed additives will cause harm to human health. Therefore, the study of effective alternatives to antibiotic feed additives has received increasing attention. [0003] Antimicrobial peptides have small molecular weight and strong thermal stability. On the one hand, antimicrobial peptides can withstand the high temperature during feed pelleting; on the other hand, during large-scale fermentation production, the high-temperature concentration process can fully kill miscellaneous bacteria without inactivating antimicrobial peptides, and the product is being promoted After application, there will be no environmental and ecological problems cause...

Claims

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Application Information

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IPC IPC(8): A23K1/00A23K1/16C12N1/20C12R1/245
Inventor 韩磊罗璠李婉丽孙群杨志荣冯甦
Owner SICHUAN UNIV
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