Method for preventing and controlling parasites of pond cultured mandarin fishes by using probiotics fermented soy sauce residue

A technology of soy sauce residue and probiotics, applied in the field of preventing and treating parasites in pond cultured mandarin fish, can solve the problems of mandarin fish toxicity, bacteria, virus infection, dead fish, etc., and achieve good fish health, reduce morbidity, and resistance strong effect

Inactive Publication Date: 2018-02-27
PEARL RIVER FISHERY RES INST CHINESE ACAD OF FISHERY SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these methods can kill parasites, they are also toxic to the mandarin fish itself, and a little carelessness can cause poisoning
Moreover, the use of chemical drugs destroys the ecological balance in the pond. In most cases, it will cause bacterial and viral infections, cause dead fish incidents, and seriously reduce the survival rate of farming.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The concrete steps of the method of utilizing the probiotic fermentation soy sauce residue of the present invention to prevent and treat pond cultured mandarin fish parasites are as follows:

[0025] (1) Preparation of probiotic mixture:

[0026] Calculated in parts by weight, mix 5 parts of Bacillus subtilis, 4 parts of saccharomyces, and 1 part of lactic acid bacteria into 500 parts of sterile water to make a live bacteria mixture;

[0027] (2) Fermented soy sauce residue:

[0028] Mix 30 parts of live bacteria mixture, 150 parts of soy sauce residue, 300 parts of sterile water, 30 parts of bran, and 1 part of brown sugar, mix well, seal it, and ferment at room temperature (22°C to 38°C) for 84 hours;

[0029] (3) How to use:

[0030] It is used in ponds where mandarin fish is cultured. Sprinkle 1 kg of fermented soy sauce residue per acre, and apply 2 kg of photosynthetic bacteria at the same time, and use it in conjunction with it, and sprinkle once every 5 days. ...

Embodiment 2

[0032] The concrete steps of the method of utilizing the probiotic fermentation soy sauce residue of the present invention to prevent and treat pond cultured mandarin fish parasites are as follows:

[0033] (1) Preparation of probiotic mixture:

[0034] Calculated in parts by weight, mix 6 parts of Bacillus subtilis, 3 parts of saccharomyces, and 2 parts of lactic acid bacteria into 500 parts of sterile water to make a live bacteria mixture;

[0035] (2) Fermented soy sauce residue:

[0036] Mix 80 parts of live bacteria mixture, 50 parts of soy sauce residue, 800 parts of sterile water, 10 parts of bran, and 3 parts of brown sugar, mix well, seal it, and ferment at room temperature (22°C-38°C) for 60 hours;

[0037] (3) How to use:

[0038] It is used in ponds for cultivating mandarin fish. Sprinkle 5 kg of fermented soy sauce residue per acre, and apply 0.5 kg of photosynthetic bacteria at the same time, and use it together, and sprinkle once every 10 days.

Embodiment 3

[0040] The concrete steps of the method of utilizing the probiotic fermentation soy sauce residue of the present invention to prevent and treat pond cultured mandarin fish parasites are as follows:

[0041] (1) Preparation of probiotic mixture:

[0042] Calculated in parts by weight, mix 5 parts of Bacillus subtilis, 4 parts of saccharomyces, and 1 part of lactic acid bacteria into 500 parts of sterile water to make a live bacteria mixture;

[0043] (2) Fermented soy sauce residue:

[0044] Mix 50 parts of live bacteria mixture, 100 parts of soy sauce residue, 500 parts of sterile water, 20 parts of bran, and 2 parts of brown sugar, mix well, seal it, and ferment at room temperature (22°C to 38°C) for 72 hours;

[0045] (3) How to use:

[0046] It is used in ponds where mandarin fish are cultured. Sprinkle 2 kg of fermented soy sauce residue per acre, and apply 1 kg of photosynthetic bacteria at the same time. It is used in conjunction with it and sprinkled once every 7 days...

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PUM

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Abstract

The invention discloses a method for preventing and controlling parasites of pond cultured mandarin fishes by using probiotics fermented soy sauce residue. The method is regularly used in the mandarinfish pond to keep fresh water in the mandarin fish pond and has a certain degree of fertility. No parasites occur in the culturing process, no disease occurs in the whole culturing cycle, and the survival rate of the culturing is more than 80%.

Description

technical field [0001] The invention relates to the technical field of fish healthy breeding, in particular to a method for preventing and treating mandarin fish parasites in ponds by using probiotics to ferment soy sauce residue. Background technique [0002] Mandarin fish is a famous and precious edible freshwater fish that is a special product in China. Its meat is white, tender and delicious, without small thorns, and rich in protein. It is called "freshwater grouper". The annual output in my country reaches 298,000 tons. It has a broad breeding base and has great economic value. At present, mandarin fish culture is mainly sampled and fed with live bait fish, and the cost of breeding is relatively high. [0003] Parasitic diseases have always been a major problem in the cultivation of mandarin fish seedlings and adult fish. The mandarin fish seedling stage is prone to trichomonas, ringworms, melonworms, ciliates, polycythiasis and cryptoflagellates, etc., and it is also...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01K61/13C02F3/34C02F101/16
CPCA01K61/13C02F3/34C02F2101/163C02F2101/166Y02A40/81
Inventor 赵建陈昆慈刘志军梁剑
Owner PEARL RIVER FISHERY RES INST CHINESE ACAD OF FISHERY SCI
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