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Lactobacillus casei DY13 as well as product and application thereof

A technology of Lactobacillus casei and bacteria agent, applied in the direction of Lactobacillus, application, bacteria, etc., can solve the problems of livestock and poultry growth performance and feed utilization rate reduction, lack of feed protein resources, etc., to improve immunity and good antibacterial activity , the effect of improving nutritional value

Active Publication Date: 2022-01-25
SHANDONG BOHI INDUSTRY CO LTD +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the existence of various anti-nutritional factors in soybean meal, such as antitrypsin, uremic enzyme, saponin, goiter-inducing factors, etc., it will reduce the growth performance and feed utilization rate of livestock and poultry
At present, there is still a lack of an effective method that can degrade the anti-nutritional factors and toxic substances in feed raw materials, improve the palatability and nutritional value of feed, and alleviate the lack of feed protein resources.

Method used

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  • Lactobacillus casei DY13 as well as product and application thereof
  • Lactobacillus casei DY13 as well as product and application thereof
  • Lactobacillus casei DY13 as well as product and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] Embodiment 1: the screening of bacterial strain

[0071] (1) Medium: MRS medium (g / L): peptone 10.0, beef extract 8.0, yeast powder 4.0, glucose 20.0, dipotassium hydrogen phosphate 2.0, triammonium citrate 2.0, sodium acetate 5.0, magnesium sulfate heptahydrate 0.58 , manganese sulfate tetrahydrate 0.25, Tween 80 1mL, distilled water 1L, sterilized at 115°C for 20 minutes.

[0072] (2) Screening: The strain was isolated from kimchi purchased from Wuxi Auchan Supermarket. The kimchi was placed in MRS medium for 24 hours at 37°C and cultured for 24 hours. The culture solution was diluted 100 and 1000 times with sterile water, and 100 μL was applied to the MRS solid medium, cultured at 37°C for 24 hours, a strain of lactic acid bacteria (such as figure 1 shown). Its microbiological characteristics are typical positive Gram staining, medium-sized bacteria, milky white colonies on the culture medium, smooth and moist surface, raised, and a peculiar sour smell. The strain...

Embodiment 2

[0074] Embodiment 2: Identification of physiological and biochemical characteristics of Lactobacillus casei DY13

[0075] (1) Litmus milk experiment: Milk mainly contains lactose and casein, in which litmus is added as indicator and redox indicator, litmus is lavender when neutral, pink when acidic, blue when alkaline When the color is restored, the milk fades from top to bottom and returns to white. Lactic acid bacteria ferment lactose to produce acid, litmus turns red, and when the acidity is high, it can make milk coagulate. Observe the results of the litmus milk experiment after inoculation and cultivation, and observe the acid production and coagulation reaction of litmus milk after culturing at 37°C for one day.

[0076] (2) Starch hydrolysis experiment: Inoculate the strains in the basal medium containing soluble starch, incubate at 37°C for 24 hours, take a little culture solution in the colorimetric tray, and take the uninoculated culture solution as a control, add ...

Embodiment 3

[0090] Embodiment 3: Determination of the diameter of inhibition

[0091] Preparation of indicator bacteria liquid: Inoculate three indicator bacteria of Escherichia coli, Salmonella and Staphylococcus aureus into LB liquid medium, and culture at 37°C for 24h.

[0092]Adopt the Oxford cup method: take a plate with a diameter of about 90mm, pour 18-20mL of heated and melted nutrient agar medium into the plate, spread it evenly in the plate, place it on a horizontal platform to solidify, and use it as the bottom layer. Take another semi-solid nutrient agar medium (agar content is 1%), heat and melt in an appropriate amount, let it cool to 48-50°C, add 0.1-0.2mL of indicator bacteria suspension per 50-100mL medium (bacterial concentration is 10 8 CFU / mL), add 5 mL to each plate to spread it evenly on the bottom layer as a bacterial layer. Place 4 Oxford cups evenly at equal distances on each plate, and drop 200 μL of lactic acid bacteria supernatant into the Oxford cups in each ...

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Abstract

The invention provides lactobacillus casei DY13 as well as a product and application thereof, and relates to the technical field of biology. The lactobacillus casei DY13 provided by the invention has the advantages that the antibacterial spectrum is wide, the antibacterial activity is high, and the lactobacillus casei DY13 has good antibacterial activity on escherichia coli, salmonella and staphylococcus aureus; the yield of organic acid is high, growth of pathogenic microorganisms can be effectively inhibited, the immunity of livestock can be improved when the bacillus subtilis is applied to preparation of feed, and a good intestinal microorganism system is established; and the fermentation product comprises a plurality of flavor substances, such as n-hexyl alcohol, 1-octylene-3-ol, maltol, ethyl caprylate and the like, so that the palatability of the fermentation product can be remarkably improved, and the nutritional value can be improved.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a kind of Lactobacillus casei DY13 and its product and application. Background technique [0002] Lactobacillus casei inhibits the growth of Gram-positive and Gram-negative pathogenic bacteria by synthesizing bacteriostatic substances such as lactic acid. And it can directly reduce harmful substances through adsorption or degradation. The peptidoglycan on the cell wall of lactic acid bacteria can combine with heterocyclic amines, acrylamide and polycyclic aromatic hydrocarbons. Secondly, Lactobacillus casei can indirectly reduce the content of toxic substances by metabolizing harmful substances and their precursors, and its antioxidant properties also help to reduce toxic substances. Another study found that lactic acid bacteria can inhibit the growth of amino acid decarboxylase-positive bacteria, thereby reducing the accumulation of biogenic amines and N-nitrosamines. [0003] As...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P7/40A23K10/18A23L3/3571C12R1/245
CPCC12N1/20C12P7/40A23K10/18A23L3/3571A23V2400/125
Inventor 邓禹卢艳波侯刚杨小雁马忠玛刘耀新耿嘉宝王敏
Owner SHANDONG BOHI INDUSTRY CO LTD
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