Application of Lactobacillus casei fermentation liquor to feeds

A technology of Lactobacillus casei and fermentation liquid, which is applied in the field of biological fermentation technology and feed, to achieve the effect of improving utilization rate, good antibacterial activity, and good antibacterial effect

Active Publication Date: 2014-09-10
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 and the large-scale production process of Lactobacillus casei feed additive, so it is more necessary to provide a kind of Lactobacillus casei feed additive industrialized production process

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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

Embodiment 1

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

[0048] from figure 1 It can be seen that Lactobacillus casei T1 entered the logarithmic growth phase at about 4 h, entered the stable phase at 36 h, and began to decline after 84 h. It can be seen from the acid production curve that within the range of 1-4 h, the pH has dropped significantly, which shows 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 at the end o...

Embodiment 2

[0091] Example 2 Study on the effect of adding bacteriocin high-yield strains to feed

[0092] 2.1 Antibacterial effect of bacteriocin crude extract added to feed

[0093] 2.1.1 Bacteriostatic effect under normal conditions

[0094] Add 2.5 mg, 5 mg, and 10 mg of bacteriocin crude extract to each 1000 g of feed to determine the antibacterial effect under conventional conditions. The results show that the antibacterial effect is the best when the added amount is 10 mg. see attached results Figure 4 .

[0095] 2.1.2 Bacteriostatic effect under enhanced conditions

[0096] Add 2.5mg, 5mg, and 10mg of bacteriocin crude extract to each 1000g feed to determine the antibacterial effect under enhanced conditions. The results show that the antibacterial effect is the best when the added amount is 10mg. see attached results Figure 5 .

[0097] 2.1.3 Comparison of the effect of the crude extract of bacteriocin and the positive control

[0098] Under conventional conditions and...

Embodiment 3

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

[0104] 3.1 Batch fermentation test under pilot test conditions

[0105] Continuous fermentation trial production was carried out in a 10-ton fermenter, 10 batches of continuous fermentation were produced, and nearly 10 tons of Lactobacillus casei powder was produced. The continuous fermentation production proved that the production performance of the strain was stable, the fermentation production process was mature, and the fermentation was 48 hours. The concentration of Lactobacillus casei in the fermentation broth was 1.4×10 9 Viable bacteria / ml, then take Staphylococcus aureus as indicator bacteria, oxytetracycline as reference substance, measure the bacteriocin titer in the fermented liquid, the measuring result shows, the bacteriocin titer in the fermented liquid is equivalent to 3.4×10 5 units of oxytetracycline / mL. The fermented liquid is spray-dried, and then the Lact...

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Abstract

The present invention relates to the application of a Lactobacillus casei fermentation liquid in feed. The Lactobacillus casei has a preservation name of Lactobacillus casei lyT-7, a preservation unit: China Center for Typical Culture Collection, and a preservation number of CCTCCM2010197. The fermented liquid of Lactobacillus casei obtained by 10 tons of scale fermentation is spray-dried and added to the detoxified rapeseed cake to make a feed additive containing 109 live bacteria / gram of Lactobacillus casei. The present invention can not only play the role of detoxification after fermentation by using Candida and Lactobacillus casei, but also can increase the protein content of rapeseed cake and the nutrient content of rapeseed cake, and apply Lactobacillus casei to conventional feed. Piglet experiments have proved that the survival rate, disease resistance and weight gain effect have been 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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Patent Type & Authority Patents(China)
IPC IPC(8): A23K1/00A23K1/16C12N1/20C12R1/245
Inventor 孙群韩磊罗璠李婉丽杨志荣冯甦
Owner SICHUAN UNIV
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