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Lactobacillus sakei and application thereof

A technology of Lactobacillus sake and lactic acid bacteria, applied in the direction of Lactobacillus, application, bacteria, etc., can solve the problems of application limitations of lactic acid bacteria preparations, and achieve the effect of improving utilization rate and good fermentation effect

Pending Publication Date: 2020-10-09
YANBIAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current study, the optimum growth temperature of lactic acid bacteria is 37°C. However, the harvest time of crop straw in Northeast China is generally in September-October when the temperature is relatively low. The application of lactic acid bacteria preparations is limited

Method used

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  • Lactobacillus sakei and application thereof
  • Lactobacillus sakei and application thereof
  • Lactobacillus sakei and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Isolation and identification of excellent lactic acid bacteria in spicy cabbage

[0030] 1.1. Separation of lactic acid bacteria:

[0031] Spicy cabbage juice was taken from different parts of multiple portions of spicy cabbage, diluted with 0.9% saline to an appropriate concentration, and spread on MRS agar plates containing 2% calcium carbonate using a sterilized glass triangular rod. The plate is placed in a 37°C incubator for 24h to 72h, and a single colony with a calcium-dissolving circle is picked, and the plate is streaked for separation, and the morphology of the colony is observed and purified.

[0032] 1.2. Preservation of lactic acid bacteria:

[0033] After the purified strain liquid is expanded, add 500μL of 20% glycerin and 500μL of the expanded strain into the sterilized Tube tube. Use an alcohol lamp flame outer flame to burn the tube mouth part and mix it thoroughly. uniform. Mark the number with a marker on the wall and cover of the tube, and seal with pl...

Embodiment 2

[0109] The test was divided into three test groups, R17, CT-10 and NFK-6, each test group was inoculated into MRS broth medium at 3%, cultured at 20℃ for 3 days, and each test group had 3 replicates.

[0110] 1. Research on growth characteristics under different temperature conditions:

[0111] The R17 and CT-10 strains were activated and inoculated into MRS broth medium at a ratio of 3%, and NFK-6 was directly inoculated into MRS broth medium at a ratio of 3%. The three test groups were placed in an incubator at 37°C. Incubate in medium for 12 hours and dilute to make the number of lactic acid bacteria 10 8 cfU·mL -1 , Inoculate lactic acid bacteria in MRS liquid medium at a ratio of 3%, culture at 20°C for 3 days, and measure the OD value at 600nm.

[0112] 2. Research on acid tolerance of different strains:

[0113] Adjust the pH of the prepared MRS broth medium to 3.0, 3.5, 4.0, 4.5, 5.0, 6.0 with 1mol / L HCl and 1mol / L NaOH solution, and autoclave at 121°C for 20 minutes, and then...

Embodiment 3

[0146] 1. Preparation of TMF

[0147] The corn stalks are cut into about 2 cm with a guillotine knife and then mixed with the fine materials according to the principle of first coarse and then fine. During the mixing process, add appropriate amount of water to control the water content at about 60%. The addition of the bacterial liquid in each test group was diluted with water and sprayed evenly during the mixing process, while the CON group was added with the same amount of deionized water. Put the prepared feed into a numbered fermentation bag, each with a net weight of (2000±1.41) g, seal it with a vacuum packaging machine and store it on a dry indoor floor for fermentation.

[0148] 2. Experimental design

[0149] This test is divided into CON group and 3 test groups. The CON group (control group) is a TMR diet with a fine-to-rough ratio of 6:4 and a moisture content of about 60%. The diet composition and nutritional components are shown in Table 12; the test groups are respecti...

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Abstract

The invention belongs to the field of a feed, and relates to lactobacillus sakei, an application thereof and a feed. The preservation number of the lactobacillus sakei is CGMCC No. 19053. According tothe invention, excellent lactic acid bacteria capable of rapidly propagating in a low-temperature environment are extracted from spicy cabbages in a low-temperature area. On the basis, the screened lactic acid bacteria strain is applied to the TMF, so that the TMF still has a good fermentation effect in a low-temperature environment (such as winter), the utilization rate of the TMF in winter is increased, and the best use of the TMF is realized.

Description

Technical field [0001] The invention belongs to the field of feed, and more specifically, relates to a Lactobacillus sake and its application. Background technique [0002] In recent decades, with the rapid development of the beef cattle industry, feed production has also grown rapidly. However, with the gradual reduction of natural pastures and the rapid development of the breeding industry, the contradiction between grass and livestock has become increasingly prominent, which has aggravated the shortage of feed resources and the competition between humans and animals. [0003] Northeast China is the most important production base of grain and commercial grains in China. There are abundant crop straw resources, but the straw has rough texture, poor taste, low nutritional value and is not easy to digest. These shortcomings limit its application. Only a small part of straw is used in new products. For energy development and coarse fodder, a large amount of straw is burned or return...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23K10/18C12R1/225
CPCA23K10/18C12R2001/225C12N1/205A23V2400/179
Inventor 严昌国张旭
Owner YANBIAN UNIV
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