Preparation of chicory meal fermentation product and application of chicory meal fermentation product in improvement of intestinal health and lipid metabolism of fishes

Abstract

The invention provides preparation of a chicory meal fermentation product and application of the chicory meal fermentation product in improvement of intestinal health and lipid metabolism of fishes, and relates to the technical field of microbial fermentation and feed additives. According to the invention, lactic acid bacteria, clostridium butyricum and aspergillus niger are used as composite probiotics to ferment the chicory meal to obtain a chicory meal fermented product; and the chicory meal fermented product prepared by the invention has a positive effect on improving intestinal health and lipid metabolism of fishes. The cichorium intybus meal fermented product disclosed by the invention can be used for enhancing the oxidation resistance and the immune function of intestinal tracts of fishes, improving the serum environment, improving the transport level of TG in livers of the fishes and relieving fat deposition of the livers of the fishes; the crude protein content of fish is increased and the crude fat content is reduced. According to the method, recycling of the chicory waste is achieved, positive benefits are generated for ecological breeding and ecological environmental protection, meanwhile, a new breeding thought is provided for aquaculture, and the chicory meal fermentation product serving as an aquatic feed additive has huge social and economic value.

Description

Technical Field

[0001] The invention relates to the technical field of microbial fermentation and feed additives, and in particular to the preparation of chicory meal fermentation products and the application of the chicory meal fermentation products in improving the intestinal health and lipid metabolism of fish. Background Art

[0002] Chicory (Cichorium Herba), also known as blue chrysanthemum, European chicory or French chicory, is a perennial herbaceous plant of the genus Cichorium of the Asteraceae family. It is native to West Asia, Central Asia, Europe and North America. It is the dried aerial part or root of the hairy chicory Cichorium glandulosum Boiss.et Huet or Cichorium intybus L. of the Asteraceae family. It is slightly bitter, salty and cool in nature and taste. It has the effects of clearing the liver and gallbladder, strengthening the stomach and digestion, and diuresis and swelling. Modern research shows that chicory has pharmacological effects such as lowering blood sugar, lowering blood lipids, lowering uric acid, and protecting the liver. Chicory can not only be used as medicine, but also as forage and vegetables. In 1997, chicory was approved by the National Forage Variety Approval Committee as a new forage variety to be introduced. It is currently widely distributed in North China, Northwest China and Northeast my country. Chicory is often used as a raw material for the production of inulin, oligofructose and polyfructose because it is rich in inulin (accounting for more than 70% of its root dry weight). In recent years, chicory has become very popular in the health industry. Currently, inulin is widely used in human health products and chicory is cultivated on a large area. However, the utilization of chicory meal, the waste product after inulin extraction, and its biological effect evaluation are rarely studied.

[0003] Chicory meal is a meal byproduct obtained by washing, removing impurities, shredding and continuous exudation of chicory roots during the process of extracting inulin. Chicory meal contains about 87% dry matter, 8.8% crude protein, 32% neutral detergent fiber, 24% acid detergent fiber and 2.0% lignin. In addition, chicory meal, like beet meal, contains high soluble fiber, and chicory meal contains at least about 7% inulin and 27% pectin. At present, studies have reported that chicory meal, as a feed additive, has the effects of reducing feed-to-weight ratio and promoting animal growth in the production of livestock, poultry, ruminants, rabbits and other animals. However, there are no reports on the use of chicory meal in fish farming. The present invention aims to provide a chicory meal fermentation product and a preparation method thereof, and to explain the role of the chicory meal fermentation product in fish intestinal health and lipid metabolism. Summary of the invention

[0004] 1. Technical issues to be resolved

[0005] In view of the deficiencies in the prior art, the present invention provides a preparation method of a chicory meal fermentation product and an application thereof in improving the intestinal health and lipid metabolism of fish.

[0006] (II) Technical solution

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0008] The present invention provides a preparation method of a chicory meal fermentation product, wherein the chicory meal fermentation product is prepared according to the following steps:

[0009] (1) mixing chicory meal with purified water at a solid-liquid ratio of 55-75% to obtain a fermentation substrate;

[0010] (2) Lactic acid bacteria, Clostridium butyricum and Aspergillus niger were mixed in a mass ratio of 0.5-2:0.5-2:0.5-2 to obtain a composite probiotic for standby use; wherein the effective viable count of the lactic acid bacteria was 5×10 6 CFU, the effective viable count of Clostridium butyricum is 5×10 6 CFU, the effective viable count of Aspergillus niger is 5×10 6 CFU;

[0011] (3) inoculating the composite probiotics into the fermentation substrate obtained in step (1), the fermentation temperature is 25-40° C., the fermentation time is 24-72 hours, and after the fermentation reaction is completed, the chicory meal fermentation product is obtained.

[0012] Specifically, the optimal solid-liquid ratio of chicory meal to purified water in step (1) is 65%.

[0013] Specifically, the composite probiotics in step (2) are a mixture of lactic acid bacteria, Clostridium butyricum and Aspergillus niger in a mass ratio of 1:1:1.

[0014] Specifically, in step (3), the inoculation amount of the composite probiotics accounts for 1-10% of the mass of the fermentation substrate, and the optimal inoculation amount is 10%.

[0015] Specifically, in step (3), the optimal fermentation temperature is 30° C. and the fermentation time is 36 h.

[0016] The invention also provides the use of the chicory meal fermentation product in preparing a feed additive for improving fish intestinal health and lipid metabolism.

[0017] Specifically, the chicory meal fermentation product is used for at least one of (a) to (d):

[0018] (a) Enhance the antioxidant capacity of fish intestine, increase the activity of SOD and CAT, and reduce the activity of MDA;

[0019] (b) Enhance the intestinal immune function of fish and increase the activity of LZM and AKP;

[0020] (c) Improve the serum environment, reduce the content of TG in serum, increase the level of HDL-C, and decrease the level of LDL-;

[0021] (d) Increase the transport level of TG in fish liver and reduce the content of TG in liver;

[0022] (e) Alleviate fat deposition in fish liver;

[0023] (f) Increase the crude protein content and reduce the crude fat content of fish.

[0024] (III) Beneficial effects

[0025] The present invention uses lactic acid bacteria, Clostridium butyricum and Aspergillus niger in a mass ratio of 1:1:1 as composite probiotics, conducts a single factor fermentation experiment on chicory meal, explores the inoculation amount, fermentation temperature, fermentation time and solid-liquid ratio conditions; and finally determines that the optimal fermentation conditions of composite probiotic inoculation amount of 10%, fermentation time of 36h, fermentation temperature of 30°C and solid-liquid ratio of 65% are used to prepare chicory meal fermentation product. It is found that the chicory meal fermentation product prepared by the present invention has a positive effect on improving fish intestinal health and lipid metabolism.

[0026] The chicory meal fermentation product of the present invention can significantly increase the activities of CAT and SOD, reduce the content of MDA, significantly improve and increase the activity of APK, can stimulate the Yellow River carp to synthesize or secrete LZM, enhance the activity of LZM, strengthen nonspecific immunity, and has a significant enhancement effect and antioxidant effect on the intestinal mucosal immunity of the Yellow River carp. At the same time, the chicory meal fermentation product of the present invention has a specific positive regulatory effect on the lipid metabolism of the Yellow River carp, can significantly inhibit the formation of fat, and increase the crude protein content of the Yellow River carp. The present invention realizes the reuse of chicory waste, produces positive benefits for ecological breeding and ecological environmental protection, and provides a new breeding idea for aquaculture. The chicory meal fermentation product provided by the present invention has great social and economic value as an aquatic feed additive. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This study is about the effects of different fermentation times on the water content, crude protein and crude fat content in chicory meal fermentation products.

[0028] Figure 2 This paper studies the effects of different fermentation temperatures on the water content, crude protein and crude fat content of chicory meal fermentation products.

[0029] Figure 3 This paper studies the effects of different solid-liquid ratios on the water content, crude protein and crude fat content in chicory meal fermentation products.

[0030] Figure 4 This study aims to investigate the effects of different inoculation amounts of composite probiotics on the water content, crude protein and crude fat content of chicory meal fermentation products.

[0031] Figure 5 Influencing factors of orthogonal experiment.

[0032] Figure 6 These are the results of the orthogonal experiment on chicory meal fermentation.

[0033] Figure 7 This is the variance analysis table of chicory meal fermentation results.

[0034] Figure 8 The results of the contents of MDA (A), CAT (B), SOD (C), AKP (D), and LZM (E) in the intestinal tissues of each group of experimental fish; the same lowercase letters indicate P>0.05, and different lowercase letters indicate P<0.05.

[0035] Fig. 9 This is the effect of chicory meal fermentation on serum biochemical parameters of Yellow River carp.

[0036] Fig.10 is the TG content in the liver of each group of experimental fish; the same lowercase letters indicate P>0.05, and different lowercase letters indicate P<0.05.

[0037] Fig.11 These are the results of Oil Red O staining of liver tissues of experimental fish in each group.

[0038] Fig.12 To investigate the effects of chicory meal fermentation on the nutritional components of whole fish and liver of Yellow River carp. DETAILED DESCRIPTION

[0039] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0040] Example 1

[0041] Optimization of preparation technology of chicory meal fermentation product

[0042] We used lactic acid bacteria, Clostridium butyricum, and Aspergillus niger as composite probiotics in a mass ratio of 1:1:1, and conducted a single-factor fermentation experiment on chicory meal. We explored the inoculation amount, fermentation temperature, fermentation time, and solid-liquid ratio conditions; we used the orthogonal experimental method to optimize the above fermentation conditions and determine the optimal fermentation conditions for chicory meal fermentation.

[0043] 1 Single factor experiment

[0044] 1.1 Effect of fermentation time on chicory meal fermentation products

[0045] The chicory meal fermentation product was prepared according to the following steps:

[0046] (1) mixing chicory meal with purified water at a solid-liquid ratio of 65% to obtain a fermentation substrate, sterilizing the mixture by high pressure sterilization at 115° C. for 20 minutes, and setting aside;

[0047] (2) Lactic acid bacteria, Clostridium butyricum and Aspergillus niger were mixed in a mass ratio of 1:1:1 to obtain a composite probiotic for standby use; the effective viable count of the lactic acid bacteria was 5×10 6 CFU, the effective viable count of Clostridium butyricum is 5×10 6 CFU, the effective viable count of Aspergillus niger is 5×10 6 CFU; the inoculation amount of the composite probiotics accounts for 5% of the fermentation substrate mass;

[0048] (3) The composite probiotics were inoculated into the fermentation substrate obtained in step (1), the fermentation temperature was 32° C., and the fermentation time was 24 h, 36 h, 48 h, 60 h, and 72 h, respectively. After the fermentation reaction was completed, chicory meal fermentations were obtained at different fermentation times.

[0049] The water content, crude fat and crude protein of chicory meal fermented products obtained at different fermentation times were tested. Figure 1 As shown, taking crude protein as the primary indicator, the fermentation time was initially selected as 24h, 36h, and 48h.

[0050] 1.2 Effect of fermentation temperature on chicory meal fermentation

[0051] The preparation of the chicory meal fermentation product is different from that of 1.1 in that the fermentation time is 48 h, and the fermentation temperatures are 28°C, 30°C, 32°C, 34°C, and 36°C, respectively, to obtain chicory meal fermentation products at different fermentation temperatures, and the water content, crude fat, and crude protein of the chicory meal fermentation products are tested. The results are as follows: Figure 2 As shown, taking crude protein as the primary indicator, the fermentation temperatures were initially selected as 30°C, 32°C, and 34°C.

[0052] 1.3 Effect of solid-liquid ratio on chicory meal fermentation

[0053] The preparation of chicory meal fermentation product is different from that of 1.1 in that the fermentation time is 48h, the solid-liquid ratio of chicory meal to purified water is 55%, 60%, 65%, 70%, and 75%, respectively, and chicory meal fermentation products with different solid-liquid ratios are obtained. The water content, crude fat, and crude protein of the chicory meal fermentation products are tested. The results are as follows: Figure 3 As shown, taking crude protein as the primary indicator, the solid-liquid ratio was initially selected as 60%, 65% and 70%.

[0054] 1.4 Application of compound probiotic inoculation amount to chicory meal fermentation

[0055] The preparation of chicory meal fermentation product is different from that of 1.1 in that the fermentation time is 48h, and the inoculation amount of the composite probiotics accounts for 1%, 2.5%, 5%, 7.5%, and 10% of the fermentation substrate mass, respectively. Chicory meal fermentation products with different composite probiotic inoculation amounts are obtained, and the water content, crude fat, and crude protein of the chicory meal fermentation products are tested. The results are as follows: Figure 5 As shown, taking crude protein as the primary indicator, the inoculation amount of compound probiotics was initially selected as 5%, 7.5% and 10%.

[0056] 5. Use orthogonal test to determine the optimal fermentation process conditions

[0057] According to the results of the single factor experiment, crude protein was used as the primary indicator, and the microbial inoculation amount was selected as 5%, 7.5%, and 10%, the fermentation time was 24h, 36h, and 48h, the fermentation temperature was 30℃, 32℃, and 34℃, and the solid-liquid ratio was 60%, 65%, and 70% for orthogonal experiments. Figure 5 shown.

[0058] There are 4 factors in this experiment, and each factor has 3 levels. The orthogonal analysis table L9 (3 4 ), design the experimental factor level to analyze the experimental results and range, take the change of crude protein content as the detection index, and select the best fermentation conditions from the results. Figure 6 and Figure 7 shown.

[0059] The crude protein of the 9 experimental groups was measured as the detection index. Within the experimental range, the best optimal condition combination was A3B2C1D2, that is, the inoculation amount of the composite probiotics was 10%, the fermentation time was 36h, the fermentation temperature was 30°C, and the solid-liquid ratio was 65%.

[0060] Example 2

[0061] According to the fermentation conditions finally determined in Example 1, the chicory meal fermented product of the present invention was prepared, and the role of the chicory meal fermented product in improving the intestinal health and lipid metabolism of fish was further studied.

[0062] 1 Method

[0063] 1.1 Experimental animals

[0064] The experimental Yellow River carp was purchased from the Yellow River Basin Fisheries Research Center of Henan Province. The Yellow River carp was cultured in the intelligent greenhouse circulation system of the Fisheries College of Henan Normal University. Each culture bucket was about 120 cm high and about 80 cm in diameter. The basic feed was used for domestication for two weeks to adapt to the experimental environment.

[0065] 1.2 Grouping and processing

[0066] After the acclimation, 225 healthy Yellow River carp with an initial body weight of 26.99±4.04g were selected and randomly divided into 5 groups, with 3 replicate barrels in each group and 15 fish in each barrel. The 5 experimental groups included the control group (CG group, fed with normal feed), the high-fat group (HF group, fed with high-fat feed), the high-fat + 5% chicory meal fermentation group (HF+5% group, fed with high-fat feed of chicory meal fermentation replacing 5% bran), the high-fat + 10% chicory meal fermentation (HF+10% group, fed with high-fat feed of chicory meal fermentation replacing 10% bran), and the high-fat + 15% chicory meal fermentation (HF+15% group, fed with high-fat feed of chicory meal fermentation replacing 15% bran).

[0067] To adjust the daily food intake, the fish were weighed every 14 days during the feeding experiment. The daily feeding amount was 3% of the body weight and divided into 3 times (8:00, 12:00, 16:00) to feed them. The daily feeding amount, food intake, and growth of each bucket were recorded. During the breeding period, a 12h:12h dark-light cycle was maintained every day, dissolved oxygen>6.0mg / L, water temperature was 25-27℃, pH value was 7.4-7.8, and the water exchange volume was 1 / 3 of the total volume every two days for 60 days of breeding experiments.

[0068] 1.3 Sample collection and storage

[0069] After the feeding experiment, 18 Yellow River carp were randomly selected from each group for sampling. After MS-222 anesthesia, the carp were placed on ice, blood was collected through the tail vein aseptically, placed in a 2mL centrifuge tube, left to stand for 4 hours, centrifuged at 4000rpm for 15-20 minutes at 4℃, and the supernatant was placed in a -80℃ refrigerator for use. The abdomen was cut open from the carp cloaca, the viscera were removed, the liver and intestine were separated on ice, and tissues of appropriate size were placed in a 1.5mL sterile enzyme-free centrifuge tube, quickly frozen in liquid nitrogen, and stored in a -80℃ refrigerator for enzyme activity detection. Part of the liver tissue was fixed in 3% paraformaldehyde for slice experiments, and the rest of the liver was placed in a ziplock bag and quickly frozen in liquid nitrogen to evaluate the crude fat content of the Yellow River carp liver. Three Yellow River carp were randomly selected from each group to evaluate the crude protein, crude fat, crude ash and water content of the whole fish.

[0070] 1.4 Methods

[0071] 1.4.1 Effects on intestinal enzyme activity indexes of Yellow River carp

[0072] 1.4.1.1 Detection of intestinal enzyme activity in Yellow River carp

[0073] The midgut tissue and liver tissue were homogenized with 10 volumes (w / v) of PBS solution, centrifuged at 3000 rpm / min for 10 min, and the supernatant was transferred to a 200 μL PCR tube. The response kit of Nanjing Jiancheng Bioengineering Institute (Nanjing, China) was used to determine malondialdehyde (MDA), catalase (CAT), superoxide dismutase (T-SOD), lysozyme (LZM), and alkaline phosphatase (AKP). The specific experimental steps can be compared with the instructions of the kit.

[0074] 1.4.2 Effects on lipid metabolism of Yellow River carp

[0075] 1.4.2.1 Determination of serum biochemical indicators

[0076] According to the kit instructions of Nanjing Jiancheng Bioengineering Institute (Nanjing, China), serum blood glucose (GLU), triglyceride (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) were measured using an enzyme-labeled instrument.

[0077] 1.4.2.2 Analysis of liver tissue morphology

[0078] The fixed liver tissue was dehydrated in 20% and 30% sucrose solution in gradient dehydration, each gradient dehydration lasted for 30 minutes, and then the tissue was embedded in OTC embedding agent. The tissue was cut into 6 μm pieces using a freezing slicer. The specific staining steps refer to the instructions of the modified Oil Red O kit (Solarbio, item number: G1261). The accumulation of lipid droplets was observed under an optical microscope.

[0079] 1.4.3 Impact on nutritional indicators of Yellow River carp

[0080] The whole fish and liver samples were thawed and transferred to a vacuum freeze dryer for drying for about 72 hours to determine the moisture content until a constant weight was reached; the crude protein content was determined by the Kjeldahl method; the crude fat content of the samples was determined by Soxhlet extraction with petroleum ether as solvent; the crude ash content was determined by weighing after calcination in a muffle furnace for 4 hours.

[0081] 1.4 Statistical analysis

[0082] The raw data were sorted and analyzed using SPSS 22.0 (IBM, USA) and one-way analysis of variance (ANOVA). The results were expressed as mean ± standard error of the mean (SEM). GraphPad Prism 8.0 (GraphPad Software Inc., CA, USA) was used for plotting. P < 0.05 indicated a significant difference, and P > 0.05 indicated an insignificant difference.

[0083] 2 Results

[0084] 2.1 Effects of chicory meal fermentation on intestinal mucosal immunity in Yellow River carp

[0085] like Figure 8 As shown in A, compared with the CG group, the MDA content of the HF group increased significantly, with significant differences (P<0.05); compared with the HF group, the MDA content of the HF+5% group, HF+10% group, and HF+15% group decreased to varying degrees, among which the MDA content of the HF+5% group and HF+10% group decreased significantly, with significant differences (P<0.05). Since high-fat diets can cause intestinal stress in fish and produce a large amount of reactive oxygen species (ROS), malondialdehyde (MDA) is the product of ROS lipid peroxidation reaction. The above results show that chicory meal fermentation can significantly improve the decrease in MDA content in the intestine of fish caused by high-fat diets.

[0086] like Figure 8 As shown in Figures B and 8C, compared with the CG group, the CAT and SOD activities of the HF group decreased significantly, with significant differences (P<0.05); compared with the HF group, the CAT and SOD activities of the HF+10% group and the HF+15% group increased to varying degrees, among which the CAT and SOD activities of the HF+10% group increased significantly, with significant differences (P<0.05). Catalase (CAT) can reduce the reaction products of superoxide dismutase (SOD) and active oxygen free radicals into H2O and O2, thereby protecting the body from damage. The above results show that chicory meal fermentation has a significant effect on improving the activity of CAT and SOD caused by high-fat diet.

[0087] like Figure 8 As shown in D, compared with the CG group, the AKP content in the HF group was significantly decreased, with a significant difference (P<0.05); compared with the HF group, the APK activities of the HF+10% group and the HF+15% group recovered to varying degrees, among which the APK activities of the HF+10% group and the HF+15% group were significantly increased, with a significant difference (P<0.05). Alkaline phosphatase (AKP) is an important component of fish innate immunity and an important indicator reflecting the body's immune capacity and health status. The above results show that high-fat feed can significantly reduce the APK activity in the intestines of Yellow River carp, and after adding the chicory meal fermentation product of the present invention, the APK activity can be significantly improved and enhanced.

[0088] like Figure 8As shown in Figure E, compared with the HF group, the LZM content of the HF+5%, HF+10%, and HF+15% groups increased significantly, with significant differences (P<0.05). Lysozyme (LZM) is an important defense factor of fish innate immunity and a conventional indicator reflecting fish immunotoxicity. LZM can activate the body's complement system and plays an important role in resisting pathogen infection and inflammatory response. The above results show that the chicory meal fermentation product of the present invention can stimulate the Yellow River carp to synthesize or secrete LZM, enhance LZM activity, and strengthen nonspecific immunity, and the activity of LZM increases with the increase in the amount of chicory meal fermentation product added.

[0089] 2.2 Effects of chicory meal fermentation on lipid metabolism in Yellow River carp

[0090] like Fig. 9 As shown, there was no significant difference in serum blood glucose (GLU) levels among the experimental fish in each group (P>0.05). Compared with the CG group, the serum TG and LDL-C levels of the HF group increased significantly (P<0.05), and the HDL-C level decreased significantly (P<0.05); compared with the HF group, the serum TG and LDL-C levels of the HF+5% group, HF+10% group, and HF+15% group decreased to varying degrees, among which the serum TG and LDL-C levels of the HF+10% group and HF+15% group decreased significantly, with significant differences (P<0.05); compared with the HF group, the serum HDL-C levels of the HF+5% group, HF+10% group, and HF+15% group increased to varying degrees, among which the serum HDL-C level of the HF+5% group increased significantly, with significant differences (P<0.05).

[0091] like Fig.10 As shown, compared with the CG group, the TG content in the liver tissue of the HF group was significantly increased (P<0.05); compared with the HF group, the TG content in the liver tissue of the HF+5% group, HF+10% group, and HF+15% group decreased to varying degrees, among which the TG content in the liver tissue of the HF+5% group and HF+15% group was significantly reduced, with significant differences (P<0.05);

[0092] Fig.11 The results of Oil Red O staining of liver tissues in each group show that the HF group has obvious fat deposition, while the fat deposition in the HF+5%, HF+10% and HF+15% groups is significantly reduced. The chicory meal fermentation product of the present invention can significantly reduce fat deposition caused by high-fat diet.

[0093] 2.3 Effects of chicory meal fermentation on nutritional components of Yellow River carp

[0094] like Fig.12As shown, compared with the CG group, the crude protein content of the HF group was significantly decreased, and the crude fat content of the whole fish and liver was significantly increased (P<0.05); compared with the HF group, the crude protein content of the HF+5% group, HF+10% group, and HF+15% group was significantly increased, and the crude fat content of the whole fish and liver was significantly decreased (P<0.05).

[0095] 3 Conclusion

[0096] According to the above experimental results, the chicory meal fermented product of the present invention can significantly increase the content of MDA, CAT and SOD, significantly improve and enhance the activity of APK, can stimulate the Yellow River carp to synthesize or secrete LZM, enhance the activity of LZM, strengthen nonspecific immunity, and have a significant enhancing effect on the intestinal mucosal immunity of the Yellow River carp. At the same time, the chicory meal fermented product of the present invention has a specific positive regulatory effect on the lipid metabolism of the Yellow River carp, can significantly inhibit the production of fat, and increase the crude protein content of the Yellow River carp. The present invention realizes the reuse of chicory waste, produces positive benefits for ecological breeding and ecological environmental protection, and provides a new breeding idea for aquaculture. The chicory meal fermented product provided by the present invention has great social and economic value as an aquatic feed additive.

[0097] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A preparation method of chicory meal fermentation product, characterized in that: The chicory meal fermentation product is prepared according to the following steps: (1) mixing chicory meal with purified water at a solid-liquid ratio of 55-75% to obtain a fermentation substrate; (2) mixing lactic acid bacteria, Clostridium butyricum and Aspergillus niger in a mass ratio of 0.5-2:0.5-2:0.5-2 to obtain a composite probiotic for standby use; The effective viable count of lactic acid bacteria was 5×10 6 CFU, the effective viable count of Clostridium butyricum is 5×10 6 CFU, the effective viable count of Aspergillus niger is 5×10 6 CFU; (3) inoculating the composite probiotics into the fermentation substrate obtained in step (1), the fermentation temperature is 25-40° C., the fermentation time is 24-72 hours, and after the fermentation reaction is completed, the chicory meal fermentation product is obtained.

2. Use of the chicory meal fermentation product prepared by the method according to claim 1 in the preparation of a feed additive for improving fish intestinal health and lipid metabolism.

3. The use according to claim 2, characterized in that: The chicory meal fermentation product is used for at least one of (a) to (f): (a) Enhance the antioxidant capacity of fish intestine, increase the activity of SOD and CAT, and reduce the activity of MDA; (b) Enhance the intestinal immune function of fish and increase the activity of LZM and AKP; (c) Improve the serum environment, reduce the content of TG in serum, increase the level of HDL-C, and decrease the level of LDL-; (d) Increase the transport level of TG in fish liver and reduce the content of TG in liver; (e) Alleviate fat deposition in fish liver; (f) Increase the crude protein content and reduce the crude fat content of fish.

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