Microbial preparation for improving meat quality of Yanbian yellow cattle, and preparation method of microbial preparation

A microbial preparation, the technology of Yanbian cattle, applied in the direction of animal feed, animal feed, application, etc., can solve the problem that the excellent characteristics and meat production capacity cannot be fully exerted, the nutritional supply and growth needs of the cattle cannot be guaranteed, and the cattle feeding Problems such as limited knowledge of personnel, to achieve the effect of simple and easy operation, enhanced quality, and improved bacterial protein content

Inactive Publication Date: 2015-03-04
SHANGHAI CHUANGBO ECOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In particular, the knowledge level of cattle breeders in my country is limited, and the breeding management is extensive, which cannot guarantee the nutritional supply and growth needs of cattle
For Yanbian yellow cattle, an excellent breed, its excellent characteristics and meat production ability cannot be fully utilized

Method used

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  • Microbial preparation for improving meat quality of Yanbian yellow cattle, and preparation method of microbial preparation
  • Microbial preparation for improving meat quality of Yanbian yellow cattle, and preparation method of microbial preparation
  • Microbial preparation for improving meat quality of Yanbian yellow cattle, and preparation method of microbial preparation

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preparation example Construction

[0055] The second aspect of the present invention provides a kind of preparation method of microbial preparation as described in the first aspect, it is characterized in that, described preparation method comprises:

[0056] Step 1: Mix the stock solution of the composite strain, carbon source, nitrogen source, inorganic salt, casein, and water into a closed tank according to the weight ratio, and then place the closed tank in a fermenter for fermentation for 4-6 days;

[0057] Step 2: After the fermentation is finished, dry the mixture in the airtight tank at 40-45°C for 8-10 hours, then pulverize and sieve, and then pulverize and sieve the coarse material;

[0058] Step 3: Put the sieved product into a packaging bag, transfer it to the finished product warehouse for orderly stacking, and finally notify the quality control department to take a sample for testing, and obtain the microbial preparation after passing the test.

[0059] According to the technical solution of the p...

Embodiment 1

[0061] (1) Preparation of composite microbial agent

[0062] Step 1: Inoculate the purchased Lactobacillus plantarum, Lactobacillus casei, Bacillus subtilis and Saccharomyces cerevisiae respectively in the broth medium, add 0.5% casein at the same time, and cultivate at 35°C for 22 hours; then inoculate Lactobacillus plantarum and Lactobacillus casei were respectively inoculated in lactic acid bacteria medium, Bacillus subtilis inoculated in nutrient agar medium, and Saccharomyces cerevisiae inoculated in McFarland agar medium, and streak culture was carried out to select the strains with fast growth and obvious characteristics Each single colony of each single colony was obtained as a single strain: Lactobacillus plantarum, Lactobacillus casei, Bacillus subtilis and Saccharomyces cerevisiae, which were preserved in the laboratory;

[0063] Step 2: Cultivation of single strains: transfer the obtained single strains into eggplant bottles equipped with nutrient agar medium, and ...

Embodiment 2

[0072] (1) The preparation of composite bacterial agent is the same as in Example 1

[0073] (2) Preparation of composite strain stock solution

[0074] The compound bacteria agent is added to the composite bacteria composed of molasses 3%, peptone 0.8%, glucose 2%, sodium chloride 0.8%, yeast extract 3%, magnesium sulfate 0.01% and water 90.59% by weight percentage of 4%. In the culture medium, adjust the pH value to 7.0, put it into a container that has been sterilized at 121°C for 20 minutes and cooled to 35°C, and put the container in a fermenter for fermentation for 6 days to obtain the complex bacteria stock solution.

[0075] (3) Preparation of microbial preparations

[0076] Step 1: Mix the compound strain stock solution, carbon source, nitrogen source, inorganic salt, casein, and water with 10% compound strain stock liquid, 38% carbon source, 15% nitrogen source, 0.5% inorganic salt, and 1% casein %, water 35.5% by weight and mix them into a closed tank that has be...

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Abstract

The invention provides a microbial preparation for improving the meat quality of Yanbian yellow cattle. The microbial preparation is a light yellow powder solid formed by carrying out composite culture on raw materials. The microbial preparation is prepared from the following raw materials: a compound strain stock solution, a carbon source, a nitrogen source, inorganic salt, casein and water, wherein the compound strain stock solution is prepared by feeding a compound inoculant into a compound inoculant culture medium and carrying out fermentation culture in the environment with the pH value of 6-8, and the compound inoculant is obtained by mixing four production strains including lactobacillus plantarum, lactobacillus casei, saccharomyces cerevisiae and bacillus subtilis. The invention also provides a preparation method of the microbial preparation. The microbial preparation is capable of providing multiple nutritional ingredients, the utilization rate of the microbial preparation is improved, the rapid growth of the animal organism is promoted, and the meat quality is improved. The preparation method is simple and easy in operation process, thus being suitable for large-scale production and application.

Description

technical field [0001] The invention relates to a microbial preparation, in particular to a microbial preparation for improving the meat quality of cattle, more specifically, a microbial preparation for improving the quality of Yanbian yellow beef and a preparation method thereof. Background technique [0002] Beef, as a nutritious meat product, is not only widely accepted and loved by people all over the world, but also one of the meat products consumed by Chinese people, second only to pork. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can not only improve the body's ability to resist diseases, but also has a special effect on growth and development, especially in supplementing blood loss and repairing tissues after operations and aftercare. suitable. [0003] Among them, the Yanbian Yellow Cattle produced in the Yanbian Korean Autonomous Prefecture of Jilin Province in my country has become one of the five...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/18A23K1/16A23K1/175A23K1/00
Inventor 张跃跃张玉辉
Owner SHANGHAI CHUANGBO ECOLOGICAL ENG
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