Bacterium inhibiting feed and preparation method and application thereof
A feed, yeast technology, applied in the application, animal feed, animal feed and other directions, can solve the problem of lack of animal replacement test verification
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Embodiment 1
[0090] The preparation of embodiment one yeast essence
Embodiment 11
[0092] (1) Preparation of yeast essence
[0093] The yeast essence is prepared by the following method:
[0094] (1) Adopt Saccharomyces cerevisiae strain Saccharomyces cerevisiae Z2.2 (Saccharomyces cerevisiae HansenZ2.2), the preservation number is CCTCC NO: M205128, the source and preparation method of the strain are recorded in the Chinese patent application number 200710135740.6, publication number CN101361524A Patent pending. Observed by an optical microscope, the cell diameter of the Saccharomyces cerevisiae strain is about 4-6 μm, which is ellipsoidal and reproduces asexually by budding; after being cultured on a solid medium plate at 28°C for 24 hours, it becomes a milky white, opaque, round colony.
[0095] Inoculate the slant of the strain into 100mL shake flask liquid culture medium with 2 rings of inoculum, place the shaker for cultivation, set the rotation speed at 250r / min, and cultivate at 30°C for 18h. Wherein the formula of the 100mL liquid shake flask cult...
Embodiment 12
[0211] The yeast essence is prepared by the following method, and the content of the prepared yeast essence is determined, and its antibacterial effect and solubility are determined.
[0212] (1) Preparation of yeast essence
[0213] The yeast essence is prepared by the following method:
[0214] (1) Saccharomyces cerevisiae FX-2 (Saccharomyces cerevisiae FX-2), a species of Saccharomyces cerevisiae, is used, and the deposit number is CCTCC NO: M2016418. The strain comes from fermented dough, which contains a variety of wild bacteria. The fermented dough is used as a sample to prepare the dough extract, and the pure strain is obtained through dilution coating plate separation method. It is confirmed that the strain belongs to Saccharomyces cerevisiae. The identification method of the bacterial strain is as follows: 5.8S rRNA sequencing is used for identification, and the result shows that the sequence homology is greater than 99%, thus confirming that the isolated bacterial s...
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