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Lactobacillus sakei and application thereof

A technology of sake lactic acid bacteria and strains, applied in the direction of application, bacteria, microorganisms, etc., can solve the problem of small number of lactic acid bacteria, achieve low cost, improve the quality of silage, and be easy to use

Inactive Publication Date: 2014-09-10
LANZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the purpose of the present invention is to propose a kind of sake lactic acid bacteria Lactobacillus sakei and application thereof, to overcome the problem that the number of low-temperature fermented lactic acid bacteria on the grass surface in plateau areas is small, and improve the performance of fermenting silage under low temperature conditions

Method used

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  • Lactobacillus sakei and application thereof
  • Lactobacillus sakei and application thereof
  • Lactobacillus sakei and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The isolation and identification of embodiment 1 lactic acid bacteria

[0019] In the ultra-clean workbench, unseal and sample the silage samples of Echinopsis chinensis on the Qinghai-Tibet Plateau, weigh 10 g in a sterile environment, put them into a 250 mL triangular flask filled with 90 mL of sterile saline, shake at 180 r / min at room temperature for 60 min, And with sterile water according to 10 -1 to 10 -5 Dilution was carried out, an appropriate concentration was selected, and lactic acid bacteria were cultured in an anaerobic environment at 37°C by using the plate streak method. After 48 hours of culture, according to the color, size, luster, transparency, etc. of the lactic acid bacteria colony, pick a single colony with a transparent circle, and carry out Gram staining, catalase and oil microscope inspection. The catalase-negative strains were suspected to be lactic acid bacteria, and they were separated, purified and cultured twice on the MRS medium by stre...

Embodiment 2

[0021] Embodiment 2 Screening of low temperature resistant lactic acid bacteria and comparison of physiological and biochemical characteristics

[0022] Collect ryegrass at the booting stage, mix it with water at a ratio of 1:2.5, use a juicer to obtain green juice fermentation liquid, filter through 4 layers of gauze, centrifuge at 1000rpm / min for 5min, take the supernatant and sterilize it. After cooling down, inoculate the identified lactic acid bacteria strains into the green juice fermentation broth at an inoculation amount of 3%, place them in incubators at 15°C and 25°C for cultivation, measure the pH value of the fermentation broth after cultivating for 3 days, and screen out low-temperature The strain Lactobacillus sakei (Lactobacillus sakei, LS) with better fermentation pH value was lowered under the conditions. The strain is preserved in the General Microbiology Center of the China Microbiological Culture Collection Management Committee. The preservation place is th...

Embodiment 3

[0034] Embodiment 3 adds this lactic acid bacteria to the effect in the silage

[0035] With the Qinghai-Tibet Plateau Elymus chinensis as the silage raw material, the Elymus chinensis is aired indoors for about 18 hours, cut to 2-3 cm, and the Lactobacillus sake (LS) screened by the present invention and the Lactobacillus sake (CLS) preserved by CICC are added respectively. ) to the silage raw materials, press 10 respectively 6 Spray the lactic acid bacteria preparation dissolved in water evenly at the ratio of cfu / g FM, put it into a polyethylene bag, vacuumize it with a vacuum packaging machine and seal it, place it at 15°C and 25°C for 50 days, then open it, and take samples to analyze the fermentation quality and chemical composition of the silage .

[0036] Table 2 Chemical composition of raw materials of Elymus chinensis

[0037]

[0038]

[0039] FM: fresh matter, DM: dry matter

[0040] Table 315 ℃ and 25 ℃ add lactic acid bacteria to the silage quality chang...

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Abstract

The invention discloses lactobacillus sakei which is collected in China General Microbiological Culture Collection Center (CGMCC) at Institute of Microbiology of Chinese Academy of Sciences, 3#, yard 1#, Beichen Road West, Chaoyang District, Beijing in April 3rd, 2014 and has a collection number of CGMCC No.9016. The lactobacillus sakei improves the quality of silage and is low in cost, safe, reliable and easy to utilize; the lactobacillus sakei can be used in Tibet Plateau area, so that the problem of relatively few low-temperature fermentative lactic bacteria in the Tibet Plateau area is solved; the performance of the lactobacillus sakei in fermenting the silage at low temperature is superior to that of commercial strains.

Description

technical field [0001] The invention relates to the fields of microbial application and feed preparation and processing, in particular to a low-temperature-resistant sake lactic acid bacterium Lactobacillus sakei suitable for making silage under low-temperature conditions on the Qinghai-Tibet Plateau and its application. Background technique [0002] Known as the "roof of the world" and "the third pole of the earth", the Qinghai-Tibet Plateau accounts for about 26% of my country's total land area and is one of the main animal husbandry bases in my country. Compared with other animal husbandry areas in my country, the Qinghai-Tibet Plateau has high terrain, strong radiation, long cold season, short warm season, and insufficient heat; the dry and cold climate leads to unreasonable grassland structure, short grass growth period, and low grass yield. There are obvious seasonal and geographical imbalances in the supply of green fodder. In order to meet the needs of livestock grow...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23K1/00C12R1/225A23K10/18
Inventor 郭旭生丁武蓉秦丽萍柯文灿保安安
Owner LANZHOU UNIVERSITY
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