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Pig origin saliva lactobacillus viable bacteria preparation and application

A technology of Lactobacillus salivarius and viable bacteria preparations, applied in the application, bacteria, microorganisms and other directions, to achieve the effect of reducing the use of antibiotics, low production cost, and reducing the cost of raising pigs

Inactive Publication Date: 2017-06-30
ANHUI TECH BANK BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Although there are many research reports on Lactobacillus at home and abroad, there are still few reports on its application in actual production and feed addition through animal experiments.

Method used

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  • Pig origin saliva lactobacillus viable bacteria preparation and application
  • Pig origin saliva lactobacillus viable bacteria preparation and application
  • Pig origin saliva lactobacillus viable bacteria preparation and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Isolation and identification of strains:

[0032] Take pig rectal feces by aseptic method, accurately weigh 1 g of fresh pig feces, place in 9 mL of normal saline, shake for 15 minutes to mix, and perform 10-fold gradient dilution. Take 100 μL of sample for each dilution and add it to RCM semi-solid medium, and cultivate for 48 hours. After the colonies grow in the medium, select as many strains with different colony forms as possible for purification, and perform microscopic examination on the purified strains to confirm their cells. Morphology and its biological properties were measured.

[0033] Inoculate the purified strain in a liquid test tube, extract its genomic DNA, and use the genomic DNA as a template to perform 16S amplification by PCR. 16S rDNA amplification uses bacterial universal primers 27F: 5′-AGAGTTTGATCMTGGCTCAG-3′ and 1492R: 5′-CGGYTACCTTGTTACGACTT -3' (primers were synthesized by Shanghai Yingwei Jieji Trading Co., Ltd.), the length of the amplifi...

Embodiment 2

[0038] Strain optimization experiment:

[0039] (2.1) Effect of pH on Lactobacillus salivarius ZFB12

[0040] ZFB12 was cultured in the MRS medium to the late logarithmic phase, and the bacterial solution was taken in physiological saline with a pH value of 2.0, 3.0, 4.0, 5.0, and 6.0, and the number of viable bacteria was measured every 30 minutes. The survival rate had no significant impact. When the pH was lowered to 1.0, the number of bacteria decreased. Therefore, ZFB12 could tolerate the acidic environment with a pH value of 2.0. When the pH was further lowered, the strain's tolerance to it decreased.

[0041] (2.2) Heat resistance of Lactobacillus salivarius ZFB12

[0042] ZFB12 was cultured in the MRS medium to the late logarithmic phase, and the bacteria were inoculated into physiological saline that had been preheated to 50°C, 70°C, and 90°C, and the number of viable bacteria was measured every 1 minute. The results showed that ZFB12 was The survival rate after treat...

Embodiment 3

[0049] Practical application experiment:

[0050] (3.1) Animal experiment of Lactobacillus salivarius ZFB12 drink

[0051] Select 30-day-old piglets for the experiment, divide them into four groups, each group has three repetitions, and each repetition has 6 piglets to ensure that the weight and physical condition of the piglets are basically the same, and the water without fermentation broth is used as a control. The liquid was added to the feeding water, and the final concentration of lactic acid bacteria reached 104, 105 and 106 CFU / ml respectively, and the water was cut off for 2 hours before feeding, and the feeding continued for half a month.

[0052] (3.2) Application dose experiment of Lactobacillus salivarius ZFB12 drink

[0053] After half a month of experiments, it was found that compared with the control group, the diarrhea rate of piglets in the experimental group added with lactic acid bacteria decreased. Compared with the three experimental groups, when the fin...

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Abstract

The invention provides a pig origin saliva lactobacillus viable bacteria preparation and an application and relates to the technical field of creatures. The preparation has a probiotic function on pigs, the colonization of the preparation in the enteric canal is guaranteed, wherein bacterial strains are gram staining positive and identified as Lactobacillus salivarius, the major biological characteristic is G+, and thalluses are of short rod shape; the preparation is facultative anaerobic, not capable of high temperature resistance, and has a certain inhibiting effect on escherichia coli and staphylococcus aureus; according to the production process, the preparation comprises slant strains, shake flask seed solution, a fermentation tank, suspending agents and products, and animal experiments demonstrate that the diarrhea rate of pigs is reduced, the growth rate of pigs is improved, the feed conversion rate is reduced through the use, and the usage amount of antibiotics in the pig-feeding process is reduced.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a live Lactobacillus salivarius preparation and its application. Background technique [0002] Probiotics, also known as prebiotics, were first proposed by Parker in 1947. Now they generally refer to live bacterial preparations that play a beneficial role by improving the ecological balance of the host’s intestinal flora after being put into use, so as to improve the health level and health status of the host. and its metabolites. [0003] The mechanism of action of probiotics: 1. Maintain intestinal microecological balance: Probiotics can effectively prevent the occurrence of livestock and poultry diseases by transplanting the growth and reproduction of pathogenic bacteria flora and protecting the balance of beneficial flora, while promoting the digestion and absorption of livestock and poultry And reduce the feed-to-meat ratio; 2. Biological antagonism: probiotics colonize the hos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23K10/18A23K50/30C12R1/225
CPCC12N1/20
Inventor 张邦辉胡传炯谢庆东薛兵
Owner ANHUI TECH BANK BIO TECH
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