A kind of bacillus amyloliquefaciens and application thereof

A technology of amylolytic bacillus and bacillus, applied in the direction of application, bacteria, microorganisms, etc., can solve the problems of affecting protein utilization rate and poor taste, and achieve the effect of improving feeding value, improving special odor, and inhibiting reproduction

Active Publication Date: 2020-01-03
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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  • A kind of bacillus amyloliquefaciens and application thereof
  • A kind of bacillus amyloliquefaciens and application thereof
  • A kind of bacillus amyloliquefaciens and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0054] Soil samples were collected from a field in Huairou District, Beijing as experimental materials, which were inserted into the sterilized enrichment culture solution, and enriched for 2-5 days at 30°C and 200rpm. During the enrichment culture process, the degree of degradation of the viscous gelatinous guar gum powder after sterilization was visually observed. If it is found that the viscous jelly of 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] Select a better culture medium for decomposing guar gum, and dilute it according to the conventional gradient, and take the dilution as 10 -8 Spread on a plate containing screening medium, and culture overnight at 30°C in a constant temperature incubator.

[0056] First measure the colony di...

Embodiment 2

[0057] Example 2 The preservation number is the strain identification of CGMCC NO.13359

[0058] 1. Morphological characteristics: The colony of the strain with the preservation number CGMCC CGMCC NO.13359 in the basal medium is round, the surface is smooth, flat, off-white, dull and opaque; when cultured in liquid, the upper layer is filmy and slightly turbid , no sinking objects. Gram's staining was positive, the cells were rod-shaped, arranged in chains, moving, the spores were not obviously enlarged, and there was no capsule.

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

Embodiment 3

[0066] Example 3 The preservation number is the fermentation condition optimization of the bacterial strain of CGMCC NO.13359

[0067] The strain with the preservation number 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 basal medium constant 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 9. Copra powder.

[0070] The above products were respectively used as carbon sources for optimization, and the concentration of reducing sugar produced was used as an index to measure the activity of extracellular enzymes. The experimental results are as...

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Abstract

The invention discloses a bacillus amyloliquefaciens, which is preserved in the General Microorganism Center of China Microbiological Strain Preservation Management Committee, and the preservation number is CGMCC NO.13359. The strain can degrade guar soybean meal, and when the mixture of guar gum and bran is fermented, the yield of reducing sugar can be increased by more than 150%; the anti-nutritional factors can be completely removed for the production of mixed feed containing guar soybean meal by fermentation, The increase of crude protein content greatly improves its feeding value, and the special odor is obviously improved, which can improve its palatability, increase animal feed intake, increase daily gain and feed conversion rate, improve poultry immunity, and change poultry intestinal status It is beneficial to nutrient absorption, can achieve the same effect as adding antibiotics, and can improve the daily gain and feed conversion rate of weaned piglets.

Description

technical field [0001] The invention belongs to the technical field of biotechnology, and in particular relates to a bacillus amyloliquefaciens and an application thereof. Background technique [0002] Guar soybean meal (guarmeal) is the by-product left after the guar gum is extracted from the guar beans through a certain processing technology. Generally, guar soybean meal contains a certain amount of guar gum. The basic nutritional value index of guar soybean meal is: dry matter 80%-90%, crude protein 30%-80%. Its nutritional value is high. At present, there are few studies, and it is known as the high-quality pure soybean protein without genetic modification to be developed. Compared with soybean meal, guar soybean meal has significantly 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 melon m...

Claims

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Application Information

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Patent Type & Authority Patents(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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