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A Lactobacillus preparation for preventing and controlling Vibrio in shrimp ponds in the later stage of culture

A Lactobacillus casei and preparation technology, applied in the field of applied microorganisms, can solve problems such as general mention, and achieve the effects of long validity period and strong environmental adaptability

Inactive Publication Date: 2016-02-24
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The role of lactic acid bacteria in the prevention and control of aquaculture diseases has been widely recognized, but there is no microecological preparation that specifically uses lactic acid bacteria to prevent and control aquaculture diseases. Preparation method of preparation", application publication number: CN103146611A, the lactic acid bacteria micro-ecological preparation created is composed of a variety of lactic acid bacteria. The role in prevention and control is only mentioned in general terms

Method used

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  • A Lactobacillus preparation for preventing and controlling Vibrio in shrimp ponds in the later stage of culture
  • A Lactobacillus preparation for preventing and controlling Vibrio in shrimp ponds in the later stage of culture

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Prepare MRS agar and MRS broth medium, spare, the composition of MRS agar medium is as follows: peptone 10g, beef extract 10g, yeast extract 5g, glucose 20g, Tween 80ml, K 2 HPO 4 2g, sodium acetate 5g, diammonium citrate 2g, MgSO 4 ·7H 2 O0.2g, MnSO 4 4H 2 O0.05g, 15g of agar powder, add distilled water to 1000ml, sterilize at 121°C for 15min with an autoclave, and adjust pH=6.2-6.4. The composition of MRS broth medium is MRS agar medium minus agar powder. Activation of Lactobacillus casei (Lactobacilluscasei) BFT-1 with MRS slant, deposit number: CCTCCNo: M2011424, and then inoculated in 100ml of MRS broth medium, cultured at 30°C for 24 hours before use. Prepare 2216E solid medium: peptone 5g, yeast extract 1g, ferric phosphate 0.1g, agar 15g, add aged seawater to 1000ml, adjust pH=7.6, sterilize at 121°C for 20min in an autoclave, pour the solid plate. Mix the activated Vibrio anguillarum with sterile water and spread it on the 2216E solid plate. Use tweezers ...

Embodiment 2

[0030] 1) Slant activation and shake flask culture of strains. Inoculate the Lactobacillus casei with the preservation number CCTCCNo: M2011424 on the MRS agar slant solid medium, cultivate it at 30°C for 24 hours to activate it, and then insert it into a shaker flask containing 100ml of MRS broth medium, at 30°C, Cultivate for 24 hours and reserve;

[0031]2) Seed tank fermentation: put the MRS broth medium into the seed tank, steam high-temperature sterilization and cooling in the seed tank, and insert the shake flask bacteria in step (1) according to the inoculation amount of 0.5%; Start the mixer for 1 hour to mix for 3 minutes, temperature 30°C, tank pressure 0.06MPa, cultivate for 24 hours under natural pH conditions, and set aside;

[0032] (3) Preparation of batch products: Load the batch production medium in the fermenter: yeast extract 0.8%, peptone: 0.9%, glucose 1.8%, sodium chloride 0.4%, calcium carbonate 0.9%, the rest is water, initial pH7.0-7.4; steam high-t...

Embodiment 3

[0035] 1) Slant activation and shake flask culture of strains. The specific implementation is the same as step 1 of embodiment 2);

[0036] 2) Seed tank fermentation: put the MRS broth medium into the seed tank, steam high temperature sterilization in the seed tank and cool it down, add the shake flask bacteria in step (1) according to the inoculation amount of 1%; Start the mixer for 1 hour to mix for 3 minutes, temperature 30°C, tank pressure 0.06MPa, cultivate for 24 hours under natural pH conditions, and set aside;

[0037] (3) Preparation of batch products: Fill the fermenter with batch production medium, yeast extract 1%, peptone: 1.2%, glucose 2.5%, sodium chloride 0.5%, calcium carbonate 1.2%, the rest is water, initial pH7.0-7.4; steam high temperature sterilization and cooling in the fermenter; put the seed solution in step (2) into the fermenter, the inoculation amount is 10% of the volume of the fermenter, and start the mixer for 3 minutes every 1h to mix , tempe...

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Abstract

The invention provides a lactobacillus preparation for preventing and controlling Vibrio in shrimp ponds in the later stage of cultivation and a preparation method thereof. The lactobacillus preparation involved in the present invention is produced by liquid fermentation of Lactobacillus casei BFT-1, CCTCC preservation number: M2011424, and the fermentation liquid of the preparation has a strong effect of inhibiting Vibrio. When using, add 300-400ml per acre / meter of water depth, add 20 times of clean water to activate before use, and spray the whole pond evenly, so that the number of vibrio in the shrimp pond in the later stage of breeding can be maintained at 2.4×10 3 Within the safe range of CFU / ml. The lactobacillus preparation is a special micro-ecological preparation capable of preventing and controlling pathogenic bacteria in aquaculture water, especially vibrio. It is simple to prepare and has strong environmental adaptability. It is applied in the later stage of prawn cultivation and has a significant application effect.

Description

technical field [0001] The invention belongs to the technical field of applied microorganisms, and in particular relates to a lactobacillus preparation capable of preventing and controlling Vibrio in shrimp ponds in the later stage of cultivation and a preparation method thereof. Background technique [0002] With the rapid development of the aquaculture industry and the continuous improvement of scale and intensification, aquaculture is facing problems such as deterioration of water quality, imbalance of the ecological environment, and frequent occurrence of various diseases. Destruction, drug resistance of pathogenic microorganisms, unsafe aquatic products and other issues, this farming model is no longer suitable for the green and sustainable development of aquaculture. In recent years, the application of probiotics as an important technical means for healthy farming has been widely accepted by the world's aquaculture industry, creating huge economic and environmental ben...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A61K35/747A61P31/04
Inventor 汤江武王新姚晓红吴逸飞柳永孙宏
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES