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Lactobacillus pentosus and application thereof in freeze-thaw resistant silage

A Lactobacillus pentosus and silage technology, applied in the field of microorganisms, can solve the problems of difficulty in storage, environmental temperature difference of species and quantity affecting oat silage, aerobic spoilage, etc.

Active Publication Date: 2022-05-27
SOUTHWEST UNIVERSITY FOR NATIONALITIES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the temperature difference between day and night in the cold season of the Qinghai-Tibet Plateau is large, and oat silage has repeated freezing and thawing phenomena, which are prone to the following results: 1. Insufficient fermentation, with a small amount of epiphytic lactic acid bacteria, and it is difficult to become the dominant flora in the early stage of fermentation, and the substrate competitiveness is poor 2. Fermentation is unstable. Due to the small number of epiphytic lactic acid bacteria, it is difficult to quickly form an acidic environment, which cannot effectively inhibit the proliferation of mold and spoilage bacteria, and is prone to mildew and uneven levels of nutritional quality; 3. Secondary fermentation, silage opening After the cellar, a large number of fungi and molds breed, which is prone to secondary fermentation, which will lead to aerobic spoilage in a short period of time, making it difficult to store
Therefore, the type and quantity of epiphytic lactic acid bacteria and the environmental temperature difference are the main problems affecting oat silage in the Qinghai-Tibet Plateau, and there is no report on freeze-thaw resistant lactic acid bacteria

Method used

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  • Lactobacillus pentosus and application thereof in freeze-thaw resistant silage
  • Lactobacillus pentosus and application thereof in freeze-thaw resistant silage
  • Lactobacillus pentosus and application thereof in freeze-thaw resistant silage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1 The separation and screening process of Lactobacillus pentosus 260

[0034] Collected in Haibei, Haidong, Hainan and Xining areas of Qinghai Province from January to the end of April 2021, a total of 57 silage samples and 1 herdsman-made yogurt sample were collected from 19 sampling sites (the information of sample collection sites is shown in Table 1. Show). After sampling, 20 g of the silage samples were respectively weighed into 180 mL of sterile distilled water, shaken at 4 °C for 1 h, and then serially diluted in sterile distilled water for 10 hours. -1 to 10 -5 , respectively take the stock solution, 10 -3 , 10 -5 The sample dilution solution was spread on solid MRS medium (Land Bridge Technology Co., Ltd., Beijing, China) for 48 h. The lactic acid bacteria with fast growth rate were selected and inoculated into the liquid MRS medium for 48 hours at 37°C, followed by continuous streaking and purification to separate the lactic acid bacteria.

[0035...

Embodiment 2

[0071] Example 2 Preparation of silage

[0072] The oats for test were harvested 10cm off the ground at the milk maturity stage. After the shredding machine was cut short and kneaded, the oats were thoroughly mixed after a short drying period. One high-quality freeze-thaw-resistant pentose lactic acid bacteria 260 and commercial bacteria (purchased from Taiwan) were selected. Lactobacillus plantarum from Yaxin Biotechnology Co., Ltd.) was used as an inoculant to dissolve and dilute the strain culture to 10 6 About cfu / mL, every 100g of chopped raw materials (1-2cm) is evenly sprayed with 3mL of bacterial liquid, mixed thoroughly, and the sprayed amount of sterilized distilled water is compared. Put 700 g of the treated oats into polyethylene plastic bags, compact them, and then vacuumize them. Each group of oats was treated for 3 repetitions, and placed in incubators at 20 °C and 20 / -5 °C (alternating, 12 h each), and silaged for 60 hours. The bags were opened, and all sample...

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Abstract

The invention discloses lactobacillus pentosus, and particularly relates to lactobacillus pentosus 260, the lactobacillus pentosus 260 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No.23168, and the 16S rDNA of the lactobacillus pentosus 260 is shown as SEQ ID NO.3. The lactobacillus pentosus 260 has the advantages that the lactobacillus pentosus 260 can be used for preparing lactobacillus pentosus, and the lactobacillus pentosus 260 can be used for preparing the lactobacillus pentosus. The lactobacillus pentosus 260 has good freeze-thaw resistance, acid resistance and salt resistance. The silage treated by the lactobacillus pentosus 260 has good aerobic stability, can reduce the pH and dry matter loss, and has good adaptability to the environment.

Description

technical field [0001] The invention belongs to the field of microorganisms, and in particular relates to a Lactobacillus pentosus and its application in anti-freeze-thaw silage. Background technique [0002] Silage is a technology in which green feed is compacted and sealed, and anaerobic fermentation is carried out by forage epiphytic microorganism lactic acid bacteria to convert water-soluble carbohydrates into organic acids, thereby reducing nutrient loss and facilitating animal digestion and absorption. [0003] Oat has higher crude protein content, higher nutrient content, and lower buffering energy. The nutritional quality after silage is higher than that of green hay, but the number of epiphytic lactic acid bacteria is less, which is lower than 5log10cfu / gFM. In addition, the temperature difference between day and night in the cold season in the Qinghai-Tibet Plateau is large, and oat greens are stored in repeated freezing and thawing, which is prone to the following...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23K30/18A23K10/18A61K35/747A61P31/04A61P31/10C12R1/01
CPCA23K30/18A23K10/18A61K35/747A61P31/04A61P31/10A23V2400/167Y02P60/87
Inventor 关皓李海萍周青平刘文辉贾志锋马祥刘勇汪辉陈仕勇魏小星鲍根生梁国玲
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES
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