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Biological fermentation wheat bran with antibacterial effect and preparation method and application of biological fermentation wheat bran

A technology of biological fermentation and bacteriostasis, applied in application, fermentation, animal feed, etc., to achieve good bacteriostatic activity, low cost, and the effect of changing the abuse of antibiotics

Active Publication Date: 2015-07-08
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, no reports of fermented bran with antibacterial activity have been found so far, and at the same time, the research on using Paenibacillus to ferment bran alone is also blank

Method used

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  • Biological fermentation wheat bran with antibacterial effect and preparation method and application of biological fermentation wheat bran
  • Biological fermentation wheat bran with antibacterial effect and preparation method and application of biological fermentation wheat bran
  • Biological fermentation wheat bran with antibacterial effect and preparation method and application of biological fermentation wheat bran

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Effect test

Embodiment 1

[0027] The preparation of embodiment 1 biological fermentation bran and the detection of antibacterial activity

[0028] 1. Materials and methods

[0029] Preparation of seeds (fermentation strains): freeze-dried Paenibacillus sp. Dissolve the dry powder in a small amount of sterile distilled water, use an inoculation loop to take a ring and streak it on TYC solid medium (purchased from OXOID Co., UK), take it out after 48 hours of aerobic culture at 30°C, and use an inoculation loop to pick a single colony and put it into 10mL TYC liquid medium (purchased from OXOID Co., UK), use a vortex shaker to evenly disperse the colonies in the liquid medium, take it out after 24 hours of shaking culture at 30°C and 180rpm, and inoculate TYC with a 2% (volume percentage) inoculum Liquid culture medium (purchased from OXOID Co., UK), shake culture at 30°C and 180rpm for 24 hours, centrifuge the culture at 15,000rpm for 10 minutes, discard the supernatant, wash the bacteria twice with st...

Embodiment 2

[0043] The preparation of embodiment 2 biological fermentation bran and the detection of antibacterial activity

[0044] 1, material and method: with embodiment 1.

[0045] 2. Preparation of biologically fermented bran

[0046] Paenibacillus sp. CGMCC No.8333 strain was inoculated in sterile bran medium with 1% (volume percentage) inoculum, and aerobic culture was carried out at 37° C. for 120 h to obtain the fermented product. The fermented product was incubated at 80 °C drying to obtain biologically fermented bran B. Wherein, the solid-liquid ratio of the bran medium is 1:1, and the solid-liquid ratio is the mass ratio of bran to water.

[0047] 3. Detection of antibacterial activity of biologically fermented bran

[0048] Add sterile distilled water to biologically fermented bran B to prepare a 50 mg / mL fermented bran solution. After mixing evenly, centrifuge at 15,000 rpm for 10 min to take the supernatant, and measure its antibacterial activity. The results are shown ...

Embodiment 3

[0052] The preparation of embodiment 3 biological fermentation bran and the detection of antibacterial activity

[0053] 1, material and method: with embodiment 1.

[0054] 2. Preparation of biologically fermented bran

[0055] Inoculate the Paenibacillus sp. CGMCC No.8333 bacterial strain with 2% (volume percentage) inoculum in sterile bran medium, and obtain the fermented product by aerobic cultivation at 30° C. for 96 h. °C drying to obtain biologically fermented bran C. Wherein, the solid-liquid ratio of the bran medium is 1:1.3, and the solid-liquid ratio is the mass ratio of bran to water.

[0056] 3. Detection of antibacterial activity of biologically fermented bran

[0057] Add sterile distilled water to biologically fermented bran C to prepare a 50 mg / mL fermented bran solution. After mixing evenly, centrifuge at 15,000 rpm for 10 min to take the supernatant, and measure its antibacterial activity. The results are shown in the table below:

[0058] Table 3 Antiba...

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Abstract

The invention discloses biological fermentation wheat bran with an antibacterial effect and a preparation method and application of the biological fermentation wheat bran. The preparation method of the biological fermentation wheat bran with the antibacterial effect comprises the following steps: (1) inoculating Paenibacillus sp. into a wheat bran culture medium and performing aerobic culture to obtain a fermented matter; and (2) drying the fermented matter obtained in the step (1) for preparation. The preparation method disclosed by the invention adopts a solid-state fermentation method, has the advantages of single strain and raw material, simple process and low cost, and is conductive to standardization of fermentation wheat bran quality and cost control of industrial large-scale production. The biological fermentation wheat bran with the antibacterial effect, prepared by the preparation method disclosed by the invention, can effectively relieve and even fundamentally change the present situation of abuse of antibiotics in existing animal cultivation industry after being used in animal feed industry.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a biologically fermented bran with antibacterial effect and a preparation method and application thereof. Background technique [0002] Bran is the main by-product of wheat processing. It has the characteristics of wide source, low cost and easy processing. At present, it is mainly used as primary raw material in feed industry. Although bran contains many nutrients (such as starch, oligosaccharides, protein, dietary fiber, vitamins, etc.), there are still a large number of macromolecular substances (such as crude fiber, etc.) that are difficult to be directly digested and absorbed by animals. Facts show that , the use of microorganisms to ferment and process bran not only helps the decomposition and absorption of macromolecular substances, but also improves the application value of bran by virtue of the beneficial substances produced by microbial metabolism. improve. ...

Claims

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Application Information

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IPC IPC(8): C12P21/00A23K1/16
CPCY02P60/87
Inventor 韩瑨郭本恒吴正均高彩霞刘振民
Owner BRIGHT DAIRY & FOOD
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