Production method of raw milk lactic acid bacteria antimicrobial peptide additive for livestock and poultry

Abstract

The invention discloses a production method of a raw milk lactic acid bacteria antimicrobial peptide additive for livestock and poultry, relates to a production method of fermentation in various plant feed proteins and solves problems that the production strains of the antimicrobial peptide additive for the livestock and the poultry is undefined and the activity of antimicrobial peptide is low. The production method comprises the following steps that 1, frozen Lactobacillus acidophilus strains and Lactobacillus casei are activated by MRS culture mediums and then are respectively inoculated in enrichment mediums so that the enrichment culture solution is obtained; 2, the enrichment culture solution is inoculated in a seed culture medium and then is fermented at 35-40 DEG C to obtain a seed culture solution; 3, the seed culture solution is inoculated to the fermentation culture medium again to be fermented to obtain fermentation products; and 4, the fermentation products are dried, dehydrated, crushed and mixed to obtain the lactic acid bacteria antimicrobial peptide additive. The bacteria antimicrobial peptide additive obtained by the production method disclosed by the invention has defined strains, the activity of the antimicrobial peptide is high, and the obtained bacteria antimicrobial peptide additive is mainly applied to prevention and cure of disease of digestive tract of the livestock and poultry.

Description

technical field [0001] The invention relates to a production method for fermenting various plant feed proteins. Background technique [0002] Lactobacillus acidophilus and Lactobacillus casei subspecies belong to the 42 kinds of probiotics announced by the US FDA that can be directly fed. Probiotics are a kind of active microbial food materials that are beneficial to human health. At present, there are two types of probiotics commonly used, Lactobacillus acidophilus and Bifidobacterium, which together with Lactobacillus casei are called "healthy three beneficial bacteria". Lactobacillus acidophilus and Lactobacillus casei subspecies cheese have significant beneficial effects on host nutrition, immunity, and disease prevention, and have increasingly become the focus of research, development, and production. Since Metchnikoff discovered that Lactobacillus can inhibit harmful bacteria in the intestines in 1908, scholars from various countries have successively discovered that ...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a production method of milk-derived lactic acid bacteria antimicrobial peptide additives for livestock and poultry in order to solve the problems of unclear strains and low activity of antimicrobial peptides for existing livestock and poultry antimicrobial peptide additives

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