Bacillus licheniformis-Bacillus subtilis-Lactobacillus casei preparation and preparation method thereof

A technology of Bacillus licheniformis and Bacillus subtilis, applied in the direction of bacteria, biochemical equipment and methods, microorganisms, etc., can solve the problems of large environmental pollution, cumbersome operation of machinery and equipment, and difficult post-processing, so as to facilitate digestion and absorption and simplify fermentation Equipment and easy control, the effect of increasing the annual milk production

Active Publication Date: 2014-07-30
INNER MONGOLIA SCI PLUS BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of liquid fermentation will produce a large amount of waste water, which will cause great environmental pollution, difficult post-treatment, and cumbersome operation of machinery and equipment

Method used

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  • Bacillus licheniformis-Bacillus subtilis-Lactobacillus casei preparation and preparation method thereof
  • Bacillus licheniformis-Bacillus subtilis-Lactobacillus casei preparation and preparation method thereof
  • Bacillus licheniformis-Bacillus subtilis-Lactobacillus casei preparation and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The solid-state fermentation culture method is as follows: on the solid-state fermentation medium, first inoculate the seed liquid of Bacillus licheniformis BL-09 and Bacillus subtilis HM-66, each inoculation amount is 3% (v / w), and the fermentation temperature is controlled at 35° C., and the humidity is 60%, mixed bacteria culture for 12 hours; then add Lactobacillus casei HM-09 seed solution, the inoculation amount is 5% (v / w), and other conditions remain unchanged, and then ferment for 12 hours, and the total fermentation time is 24 hours. At the end of the fermentation, the dry culture was obtained by fluidized bed drying method.

[0050] The solid-state fermentation medium consists of soybean meal, bran and corn flour. The composition and mass ratio of the soybean meal, bran and corn flour are: soybean meal, bran and corn flour=10:10:0.5, and the moisture content is controlled at 60%.

[0051] The number of live bacteria of Lactobacillus casei HM-66 was measured ...

Embodiment 2

[0053] The solid-state fermentation culture method is as follows: on the solid-state fermentation medium, first inoculate the seed liquid of Bacillus licheniformis BL-09 and Bacillus subtilis HM-66, the inoculum amount is 3% (v / w) respectively, and the fermentation temperature is controlled at 37°C and the humidity 40%, mixed bacteria culture for 15h; then add Lactobacillus casei HM-09 seed liquid, the inoculum size is 5% (v / w), other conditions remain unchanged, and then ferment for 16h, after the end of fermentation, dry Cultures.

[0054] The solid-state fermentation medium consists of soybean meal, bran and corn flour. The composition and mass ratio of the soybean meal, bran and corn flour are: soybean meal, bran and corn flour=10:8:1, and the water content is controlled at 70%.

[0055] The number of live bacteria of Lactobacillus casei HM-09 was measured to be 4.09×10 9 cfu / g, the number of live bacteria of Bacillus subtilis HM-66 is 0.95×10 10 cfu / g, the number of li...

Embodiment 3

[0057] The solid-state fermentation culture method is as follows: on the solid-state fermentation medium, first inoculate the seed liquid of Bacillus licheniformis BL-09 and Bacillus subtilis HM-66, each inoculation amount is 5% (v / w), and the fermentation temperature is controlled at 30° C., and the humidity is 65%, mixed bacteria culture for 18h; then add Lactobacillus casei HM-09 seed liquid, the inoculum amount is 5% (v / w), other conditions remain unchanged, and then ferment for 18h, after the end of fermentation, dry Cultures.

[0058] The solid-state fermentation medium is composed of soybean meal, bran and corn flour. The composition and mass ratio of the soybean meal, bran and corn flour are: soybean meal, bran and corn flour=10:9:0.8, and the moisture content is controlled at 70%.

[0059] The number of live bacteria of Lactobacillus casei HM-09 was measured to be 4.10×10 9cfu / g, the viable count of Bacillus subtilis HM-66 is 0.81× 10 10cfu / g, the viable count of B...

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Abstract

The present invention discloses a Bacillus licheniformis-Bacillus subtilis-Lactobacillus casei composite probiotic preparation and a preparation method thereof, and belongs to the technical field of feed microorganisms, wherein soybean meal, wheat bran and corn powder are adopted as matrixes, and Bacillus licheniformis-Bacillus subtilis-Lactobacillus casei are adopted to carry out solid state fermentation to obtain the probiotic preparation. According to the present invention, the preparation method has characteristics of low production cost, economic benefit increase and simple operation, and can be widely used for the probiotic solid state fermentation technology in the microecology field; the bacterial mixing solid state fermentation is adopted, and the mutual-benefit symbiotic synergism effect among the strains is adopted, such that the yield and the bacterial concentration can be increased, the number of live bacteria in the obtained fermented product is high, and the proteins in the soybean meal and the corn powder are easily decomposed into small peptides and free amino acids so as to be easily digested and absorbed by intestine and stomach; and when the product is added to a feed, the feed utilization efficiency can be effectively increased by 13-25% when the product is fed to milk cow.

Description

technical field [0001] The invention belongs to the technical field of feed microorganisms, and relates to a probiotic bacteria Bacillus licheniformis BL-09 (Bacillus licheniformis BL-09), Bacillus subtilis HM-66 (Bacillus subtilis HM- 66) and Lactobacillus casei HM-09 (Lactobacillus casei HM-09) as strains of solid-state fermentation technology, this technology can be widely used in animal microecology and other aspects. Background technique [0002] At present, probiotic products mostly use probiotics to directly ferment with liquid milk and soy milk to obtain functional yogurt or soy milk, and the rest are fermented in liquid state to directly collect probiotic cells and make probiotic powder, tablets or capsules. The use of liquid fermentation will produce a large amount of waste water, which will cause great environmental pollution, difficult post-treatment, and cumbersome operation of machinery and equipment. Therefore this application adopts Bacillus licheniformis BL...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23K1/16A23K1/18C12R1/10C12R1/125C12R1/245A23K10/12A23K10/18A23K10/30A23K10/37
CPCY02P60/87
Inventor 高鹏飞赵树平姚国强
Owner INNER MONGOLIA SCI PLUS BIOTECH
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