Application of lactobacillus salivarius fermentation liquor as feed mildew preventive

A technology of Lactobacillus salivarius and fermentation broth, applied in the biological field, can solve the problems of low safety, difficult preservation of biologically active peptides, difficult utilization, etc., and achieve the effects of good bacteriostatic effect, delaying mildew cycle and simple preparation process.

Active Publication Date: 2021-04-16
KUNMING UNIV OF SCI & TECH
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems that the feed is prone to mildew, the traditional anti-mold agent has poor anti-mold effect and low safety, the biologically active peptide is difficult to preserve and use, and the mildew fungus is difficult to suppress or kill. The invention provides a feed anti-mold The antifungal agent for feed is made of Lactobacillus salivarius ( Lactobacillus salivarius ) produced by fermentation, Lactobacillus salivarius ( Lactobacillus salivarius )’s deposit number is CGMCC No.20700, deposit address: No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences

Method used

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  • Application of lactobacillus salivarius fermentation liquor as feed mildew preventive
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  • Application of lactobacillus salivarius fermentation liquor as feed mildew preventive

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: Isolation and identification of bacterial classification

[0020] (1) Adult Yunnan Wuliangshan black-bone chickens of uniform size were dissected and their intestines were taken; the chicken intestines were washed with sterile saline and the contents of the intestines were scraped off, and mucus was scraped from different positions on the surface of the intestinal mucosa. Place in liquid MRS medium and incubate at 37°C for 12 hours; take 100 μL of the bacterial solution and evenly spread it on a medium containing 5% CaCO 3 On the MRS solid medium plate, culture at 37°C for 24 h; pick the single colonies that grow most vigorously and have a transparent calcium-dissolving circle and continue to isolate and purify on the MRS solid medium, and the colonies that produce calcium-dissolving circles are subjected to Gram Gram's staining test, Gram's positive strains were preliminarily determined to be lactic acid bacteria see ( figure 1 );

[0021] (2) Molecula...

Embodiment 2

[0023] Embodiment 2: Lactobacillus salivarius fermentation broth preparation

[0024] (1) Inoculate the Lactobacillus salivarius seed solution in a 200L fermenter with an inoculation amount of 3%. The fermentation medium is MRS medium. After 24 hours of constant temperature cultivation at 37°C, the concentration of bacteria in the fermentation liquid exceeds 3.0×10 9 CFU / mL, place the fermentation broth in a tube centrifuge at 20,000 rpm for processing, fully centrifuge to remove bacteria, and collect the liquid;

[0025] (2) Liquid spray drying, wherein the inlet temperature during the spray drying process is 160°C, the feed rate is 1100mL / h, and the air intake volume is 80 m 3 / h, the outlet temperature is 75°C; the fermentation liquid powder is prepared, and the water content of the powder is 10.21%.

Embodiment 3

[0026] Embodiment 3: Effect of Lactobacillus salivarius fermentation liquid on delaying the moldy period of feed corn

[0027] Weigh 2kg of forage corn with a moisture content of about 10% that is not moldy, and grind it to a particle diameter of 1-5mm, and pack it into a sealed ziplock bag with a capacity of 200g by the amount of 100g per bag; 2 The fermented liquid prepared in step (1) is added to the non-mildewed corn feed in the amount of 10mL (10%), 20mL (20%), and 30mL (30%) per bag (the water content of the feed is 16.26% respectively , 23.31%, 26.25%) as the experimental group, to add the same amount of ddH 2 O is the control group (CA); it is completely sealed and placed at room temperature, and the mildew is observed every 5 days, with agglomeration, mildew, and musty smell as observation indicators, continuous observation for 30 days, and the apparent mildew at 30 days is collected Figure and the number of molds, each experimental group set up three repeated experi...

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Abstract

The invention discloses an application of lactobacillus salivarius fermentation liquor as a feed mildew preventive, the lactobacillus salivarius fermentation liquor is prepared by fermenting lactobacillus salivarius preserved in China General Microbiological Culture Collection Center (CGMCC), and the preservation number of the lactobacillus salivarius is CGMCC No.20700. The lactobacillus salivarius fermentation liquor has a good antibacterial effect on common feed mildew fungi such as aspergillus flavus, aspergillus oryzae, aspergillus niger, penicillium crust, mucor circinelloides, fusarium verticillioides and geotrichum candidum; the product can effectively delay the mildewing period and mildewing degree of feed and raw materials thereof, can effectively replace a traditional feed mildewproof agent, promotes the feed production industry and improves the meat quality of livestock and poultry.

Description

technical field [0001] The invention relates to the application of a Lactobacillus salivarius fermented liquid as an antifungal agent for feed, and belongs to the field of biotechnology. Background technique [0002] Feed mold, mildew and toxins produced by mildew fungi directly affect the quality and safety of feed storage and processing, and seriously endanger the health of livestock, poultry and human beings. After the feed is moldy or polluted by molds, most of the molds are non-toxic molds, which reduce the palatability of the feed and the nutritional value of the feed; a small number of molds are toxin-producing molds, which can cause acute or chronic poisoning of livestock and poultry , Some mycotoxins also have toxic effects such as carcinogenic, teratogenic and mutagenic. [0003] Moldy feed, mildew and toxins produced by moldy fungi are the main hazards for livestock and poultry, including malnutrition and imbalance, decreased immune function, functional damage to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571C12N1/20C12R1/225
Inventor 林连兵江宇航杨瑞思陈诗雨李宏伟邓先余王峰张棋麟郭军
Owner KUNMING UNIV OF SCI & TECH
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