Bacillus amyloliquefaciens and application thereof

A technology for dissolving amyloid spores and bacilli, applied in applications, bacteria, microorganisms, etc., can solve problems such as affecting protein utilization rate and poor taste, and achieve the effects of improving feeding value, improving special odor, and inhibiting reproduction.

Active Publication Date: 2017-03-22
BEIJING GUAR SCI&TRADING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Similar to soybean meal and other miscellaneous meals, guar soybean meal also has certain nutritional deficiencies, such as containing trypsin inhibitors, etc., which affects the utilization rate of its protein in animals to a certain extent, and guar soybean meal itself has a special taste , the taste of direct application to animals is not good, so how to solve the nutritional deficiencies of guar soybean meal, reduce its toxicity and increase its palatability, is the hot spot of current research

Method used

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  • Bacillus amyloliquefaciens and application thereof
  • Bacillus amyloliquefaciens and application thereof
  • Bacillus amyloliquefaciens and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Example 1 Isolation and screening of strains capable of degrading guar meal

[0054] Soil samples were collected from a field in Huairou District, Beijing as experimental materials, and they were inserted into the sterilized enrichment culture solution, and enriched and cultured at 30°C and 200 rpm for 2-5 days. During the enrichment culture process, visually observe the degree of degradation of the viscous gelatinous guar powder after sterilization. If it is found that the viscous guar gum is obviously decomposed, the culture solution is transferred to a new enrichment culture solution, and the second enrichment culture is carried out under the same conditions.

[0055] Choose a culture medium that decomposes guar gum well, and dilute it in a conventional gradient, and take the dilution as 10 -8 Spread it on a plate containing the selection medium, and cultivate overnight at 30°C in a constant temperature incubator.

[0056] First measure the colony diameter (C), then add an...

Embodiment 2

[0057] Example 2 Identification of the strain with the deposit number of CGMCC NO. 13359

[0058] 1. Morphological characteristics: The colony of the strain with the preservation number of CGMCC CGMCC NO.13359 in the basic medium is round, smooth, flat, off-white, dull, and opaque; when in liquid culture, the upper layer has a film-like shape and is slightly turbid , No sediment. Gram staining was positive, the bacteria were rod-shaped, chain-like arranged, moving, the spores were not significantly enlarged, and there was no entrapment.

[0059] 2. Physiological and biochemical characteristics: According to the experimental content and experimental methods recorded in the "Manual for Identification of Common Bacterial Systems", the screened strains with the preservation number of CGMCC CGMCC NO.13359 were identified. After identification of physiological and biochemical characteristics, the strain can use glucose, mannose, galactose, soluble starch, etc., and can also decompose gu...

Embodiment 3

[0066] Example 3 Optimization of fermentation conditions of the strain with the deposit number of CGMCC NO. 13359

[0067] The strain with the deposit number of CGMCC NO.13359 was inserted into the culture medium, the extracellular enzyme activity was measured, and the carbon source and nitrogen source in the culture medium were optimized with the concentration of the reducing sugar produced as a reference.

[0068] 1. Optimization of carbon source

[0069] Keep other conditions in the basic medium unchanged, and only change the carbon source for optimization. The selected carbon sources include: 1. glucose; 2. D-mannose; 3. D-galactose; 4. raffinose; 5. soluble starch; 6. locust bean gum; 7. guar gum; 8. konjac Powder; 9. Coconut powder.

[0070] The above products were used as carbon sources to optimize, and the concentration of reducing sugar produced was used as an indicator to determine the activity of extracellular enzymes. The experimental results are as follows figure 1 .

[0...

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Abstract

The invention discloses bacillus amyloliquefaciens which is preserved in China general microbiological culture collection center and has a preservation number of CGMCC NO.13359. The bacillus amyloliquefaciens can degrade guar meal; when the bacillus amyloliquefaciens is used for fermenting a mixture of guar gum and bran, the reducing sugar productivity can be improved by 150% or more; when the bacillus amyloliquefaciens is used for fermenting and producing mixed feed containing the guar meal, antinutritional factors can be removed completely, the crude protein content is improved, and the feeding value is greatly improved; furthermore, special smell is obviously improved, the palatability is improved, the food consumption of animals is increased, the daily gain and the feed conversion rate are increased, the poultry immunity is improved, the poultry intestinal tract state is changed to be favorable for nutrient absorption, an effect similar to adding antibiotic can be achieved, and the daily gain and the feed conversion rate of weaned pigs can be improved.

Description

Technical field [0001] The invention belongs to the technical field of biotechnology, and specifically relates to a Bacillus amyloliquefaciens and its application. Background technique [0002] Guarmeal meal (guarmeal) is a by-product left after guar gum is extracted from guar through a certain processing technology. Generally, guar meal contains a certain amount of guar gum. The basic nutritional value indicators of guar meal are: dry matter 80%-90%, crude protein 30%-80%. Its nutritional value is high. There are few studies at present, and it is known as the high-quality pure soy protein without genetic modification to be developed. Compared with soybean meal, guar meal has higher energy, crude protein and fat than soybean meal, and the calcium and phosphorus are equivalent. In terms of essential amino acids, all indicators are no less than soybean meal. The main component of residual guar gum in guar meal is galactomannan, and its degradation product, galactomannan oligos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P19/12C12P19/00A23K10/18C12R1/07
CPCC12P19/00C12P19/12C12N1/205C12R2001/07
Inventor 张伟袁江宏刘燕静
Owner BEIJING GUAR SCI&TRADING
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