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A traditional Chinese medicine microbial fermentation preparation for improving fish immunity and its preparation method and application

A technology of microbial fermentation and immunity, which is applied in the direction of drug combination, pharmaceutical formula, medical preparations containing active ingredients, etc., can solve the problems of drug toxicity, side effects and drug resistance, fish survival status is worrying, and time-consuming, etc. Achieve good clinical application prospects, improve fish immunity, and improve the effect of fish body immunity

Inactive Publication Date: 2018-10-30
SOUTHWEST UNIVERSITY FOR NATIONALITIES
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemical methods such as drug disinfection can effectively remove some harmful substances, but if the treatment is not done properly, drug toxicity, side effects and drug resistance are likely to occur. It is necessary to find agents that have less side effects to improve water quality
[0003] On the other hand, due to the pollution of water quality, the survival status of many fish is worrying, and it is very urgent to improve the immunity of fish
At present, some measures such as adding some sugar substances or several inactivated vaccines are commonly used in the feed. However, improper use of feed additives will cause excess feed in the water body and pollute the aquaculture water body; the development of some inactivated vaccines takes a long time and costs a lot. High, and there is a certain risk to the growth of aquatic animals, it is necessary to find a drug with less side effects to improve the immunity of fish

Method used

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  • A traditional Chinese medicine microbial fermentation preparation for improving fish immunity and its preparation method and application
  • A traditional Chinese medicine microbial fermentation preparation for improving fish immunity and its preparation method and application
  • A traditional Chinese medicine microbial fermentation preparation for improving fish immunity and its preparation method and application

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Effect test

Embodiment 1

[0031] Embodiment 1 Preparation of traditional Chinese medicine microbial fermentation preparation of the present invention

[0032] 1.1 Materials and instruments

[0033] Chinese herbal medicine: 17 parts of medlar, 4 parts of licorice, 36 parts of Chinese gall, 7 parts of astragalus, the average weight is about 2.5g; wheat bran 2.9g, distilled water 92.3g, probiotics: Lactobacillus acidophilus 0.063g, Lactobacillus salivarius 0.030g , Bacillus subtilis 0.077g, Bacillus pumilus 0.053g. Plant pulverizer, water bath, constant temperature incubator.

[0034] 1.2. Method

[0035] Dry the four kinds of Chinese herbal medicines at 70°C for 4 hours, grind them with a plant pulverizer after mixing, pour them into a conical flask, add about 2.9g of 35% mixed Chinese herbal medicine weight wheat bran and about 92.3g of distilled water 7 times the mixed weight of Chinese herbal medicine and wheat bran, mix Evenly, in a constant temperature water bath at 70°C for 10 minutes, and then ...

experiment example 1

[0037] Experimental example 1 Application of Chinese medicinal microbial fermentation preparation in carp culture of the present invention

[0038] Compound preparation: the traditional Chinese medicine microbial starter prepared in Example 1.

[0039] 1. Experimental method

[0040] 1.1 Experimental design and feeding management

[0041] The experiment designed 4 treatment control groups, group A (compound fermentation preparation group), group B (Aeromonas sobria plus compound fermentation preparation group), group C (Aeromonas sobria group), and the average weight of the test fish was 50g 60 carps were randomly divided into four groups and put into 4 differently treated aquariums (0.68m×0.48m×0.35m) with an effective volume of 114L. Before the test, the pool was fully aerated for 7 days, and the carp feed was domesticated for 7 days. The formal test began on November 6, 2014, with a total of 31 days. They were fed 3 times a day at 8:30, 13:30, and 18:30. They were fed co...

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Abstract

The invention provides a traditional Chinese herb microbial fermentation preparation for improving immunity of fish. The preparation is prepared from traditional Chinese herbs through probiotic fermentation, wherein the traditional Chinese herbs comprise the following components by weight: 14 to 17 parts of Chinese wolfberry, 4 to 6 parts of licorice, 14 to 36 parts of Chinese gall and 6 to 7 parts of milkvetch root. The traditional Chinese herb microbial fermentation preparation provided by the invention can improve water quality, enhance immunity of fish and promote healthy growth of aquatic animals at the same time; meanwhile, the main components of the traditional Chinese herb microbial fermentation preparation are probiotics like Lactobacillus acidophilus, and the traditional Chinese herbs, so small side effects and good clinical application prospects are obtained.

Description

technical field [0001] The invention relates to a traditional Chinese medicine microbial fermentation preparation for improving fish immunity, a preparation method and application thereof. Background technique [0002] Due to the weak awareness of environmental protection, many waters in China are polluted and need effective treatment to improve water quality. At present, most of the physical methods including net cages, sedimentation, filtration, engineering measures, etc. can only remove some visible suspended solids (feces, residual bait, etc.). Chemical methods such as drug disinfection can effectively remove some harmful substances, but if the treatment is not done properly, drug toxicity, side effects and drug resistance are likely to occur. It is necessary to find agents that have less side effects to improve water quality. [0003] On the other hand, due to the pollution of water quality, the survival status of many fish is worrying, and it is very urgent to improve...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K10/12A23K10/30A23K50/80A61K36/815A61K8/99A61K8/97A61K8/98A61P37/04A61K35/64A61K35/747A61K35/742
CPCY02A40/818
Inventor 王利李雪峰
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES
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