Probiotic corn leavening agent capable of increasing content of L-lactic acid and application of probiotic corn leavening agent

A starter and probiotic technology, applied in application, fermentation, and growth stimulation by adding compounds, can solve the problems of limited utilization of complex carbohydrates, low energy utilization rate of corn, and low activity of amylase, so as to improve the palatability of feed Sexuality, increasing L-lactic acid content, the effect of a wide range of sources

Inactive Publication Date: 2015-03-25
QINGDAO GENYUAN BIOLOGICAL TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the gastrointestinal tract of young animals is not fully developed, the activity of amylase is low, and the utilization of co

Method used

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  • Probiotic corn leavening agent capable of increasing content of L-lactic acid and application of probiotic corn leavening agent
  • Probiotic corn leavening agent capable of increasing content of L-lactic acid and application of probiotic corn leavening agent
  • Probiotic corn leavening agent capable of increasing content of L-lactic acid and application of probiotic corn leavening agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Adjust the mixing ratio of corn and water, and control the moisture content of the material to 25%; the control group only adds water; the test group 1 is inoculated with citric acid at a mass ratio of 1% on the basis of the control group; the test group 2 is inoculated with the control group. Basically, the probiotic corn starter of the present invention is inoculated at a mass ratio of 0.1%. 3 repetitions per set.

[0025] After the materials are mixed evenly, they are placed in a double-layer sealed bag and fermented anaerobically at 37°C for 72 hours. Use the PHS-3C pH meter to measure the pH. Weigh 10 g of fermentation sample, add 90 ml of water, stir magnetically at room temperature for 1 h, centrifuge at 10,000 rpm for 10 min, take the supernatant, and use SBA-40D biosensor analyzer to measure the content of L-lactic acid. Using MRS medium, use the pouring method, culture at 37°C for 48 hours, and measure the amount of lactic acid bacteria; use PDA medium, adop...

Embodiment 2

[0034] Adjust the mixing ratio of corn and water, and control the moisture content of the material to 25%. Both the control group and the test group use the corn starter formula, but the amount of Lactobacillus germanus added is different. The control group did not contain Lactobacillus germanus, and the test group-1 added 1*10 6 CFU / g Lactobacillus germanus, test group-2 added 5*10 6 CFU / g Lactobacillus germanus, test group-3 added 1*10 7 CFU / g Lactobacillus germanus. With a mass ratio of 0.1%, according to the formula of the control group and the series of test groups, the probiotic corn starter of the present invention was inoculated to investigate the effect of the core component of Lactobacillus germanus on the L-lactic acid content of corn after fermentation. 3 repetitions per set. After the materials are mixed evenly, they are placed in a double-layer sealed bag and fermented anaerobically at 37°C for 72 hours. Weigh 10 g of fermentation sample, add 90 ml of water, ...

Embodiment 3

[0039] Adjust the mixing ratio of corn and water, control the moisture content of the material to be 25%; adopt gradient inoculation amount (mass ratio): 0.025%, 0.05%, 0.075%, 0.1%, 0.125%, 0.15%, inoculate the probiotics of the present invention Corn starter, to investigate the effect of inoculation amount on L-lactic acid content after corn fermentation. 3 repetitions per set. After the materials are mixed evenly, they are placed in a double-layer sealed bag and fermented anaerobically at 37°C for 72 hours. Weigh 10 g of fermentation sample, add 90 ml of water, stir magnetically at room temperature for 1 h, centrifuge at 10,000 rpm for 10 min, take the supernatant, and use SBA-40D biosensor analyzer to measure the content of L-lactic acid.

[0040] figure 1 Indicates the content of L-lactic acid after corn fermentation under different inoculum amounts. When the inoculum ratio was lower than 0.1%, the L-lactic acid content of fermented corn increased with the continuous i...

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Abstract

The invention provides a probiotic corn leavening agent capable of increasing the content of L-lactic acid and the application of the probiotic corn leavening agent. The probiotic corn leavening agent is prepared from such components as lactobacillus delbrueckii, lactobacillus crispatus, pediococcus acidilactici, endomycopsis, saccharomyces uvarum, bacillus amyloliquefaciens, alpha-amylase, NH4CL accounting for 0.2%-0.25% of the mass of the leavening agent, Na2HPO4.12H2O accounting for 0.15%-0.2% of the mass of the leavening agent, and KH2PO4 accounting for 0.4%-0.5% of the mass of the leavening agent. The probiotic corn leavening agent is inoculated to corn in the mass ratio of 0.1%, and then the moisture content of materials is regulated to 40%, the fermentation temperature is controlled at 37 DEG C and the fermentation time is kept at 60 hours, and therefore, the content of the L-lactic acid in corn can be remarkably increased, the pH can be reduced and the palatability can be improved; besides, rapid breeding of a plurality of probiotics such as lactic acid bacteria, saccharomycetes and bacillus also can be promoted.

Description

technical field [0001] The invention belongs to the field of biological enzymolysis and fermentation, and relates to a corn starter formula, in particular to a probiotic corn starter for increasing L-lactic acid content and an application thereof. Background technique [0002] Corn is rich in nutrition, which contains 9.88% protein, 5.21% fat, 3.20% crude fiber, etc. It can be used as a high-quality energy feed and is widely used in aquaculture. However, because the gastrointestinal tract of young animals is not yet fully developed, the activity of amylase is low, and the utilization of complex carbohydrates is limited, so the energy utilization rate of corn is low, and even cause problems such as diarrhea and growth stagnation. [0003] Among the current corn processing methods, microbial fermentation is the most common. The various enzymes produced by microorganisms during the growth process can reduce the relative molecular weight of nutrients in the feed, making it more...

Claims

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Application Information

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IPC IPC(8): C12N1/38C12P7/56A23K1/16
CPCC12N1/38C12P7/56
Inventor 李慧芬马成王文博
Owner QINGDAO GENYUAN BIOLOGICAL TECH GRP
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