Fermented feed for increasing astaxanthin content of whole penaeus vannamei and muscle of penaeus vannamei as well as production process and application of fermented feed

Abstract

The invention discloses a fermented feed for increasing the content of astaxanthin in whole shrimps and muscles of penaeus vannamei as well as a production process and application of the fermented feed. The fermented feed is prepared by mixed fermentation of a fermentation substrate, a nutrient medium and strains, wherein the strain is prepared from the following raw materials in percentage by mass based on the total weight of all the raw materials: 0.5%-2% of bacillus subtilis, 0.5%-2% of bacillus laterosporus, 1%-3% of saccharomyces cerevisiae, 3%-5% of phaffia rhodozyma, 2%-3% of rhodopseudomonas palustris, 0.5%-2% of lactobacillus acidophilus and 0.5%-2% of enterococcus faecium. The fermented feed is used for feeding the penaeus vannamei, so that the growth indexes of penaeus vannamei bodies can be effectively improved, the number of culturable bacteria and vibrios in aquaculture water is increased, the content of astaxanthin in the whole penaeus vannamei and muscles and the body color of the penaeus vannamei bodies are increased, the digestion and absorption of the astaxanthin of the penaeus vannamei are improved, and the survival rate of the penaeus vannamei is increased. Furthermore, the nutritional value of the penaeus vannamei boone is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of shrimp breeding fermented feed, and particularly relates to a fermented feed for improving the astaxanthin content of whole shrimp and muscle of Penaeus vannamei, and a production process and application thereof. Background Art

[0002] The white shrimp, scientifically known as Penaeus vannamei, has the characteristics of fast growth, high nutritional value and high return rate, and is one of the important shrimp farming varieties in my country. However, with the rapid development of white shrimp farming, the disease problem has become increasingly prominent, and the increasingly polluted environment also threatens the safety of farmed shrimp. The use of antibiotics not only disrupts the normal flora of the shrimp's digestive tract and makes pathogens resistant to drugs, but the residues of drugs in the environment and the whole shrimp ultimately threaten human health and safety, which has attracted widespread attention.

[0003] Fermented feed is a large category of biological feed, which is mainly based on animal nutritional needs and microbial reproduction, with the purpose of improving feed utilization and obtaining active beneficial bacteria and metabolites. Fermented feed starts from the intestinal conditioning of white shrimp, improves feed utilization, effectively decomposes leftover bait and feces, reduces the pollution burden of feed feeding to aquaculture water, regulates the bacterial and algal phases of water bodies, purifies water quality, stabilizes aquaculture water bodies, improves shrimp disease resistance, and promotes shrimp growth.

[0004] Astaxanthin is a red carotenoid found in marine animals such as shrimp, crab, and salmon and trout. Aquatic animals cannot synthesize astaxanthin themselves, but can accumulate it in the body by eating phytoplankton and animals rich in astaxanthin. The main functions of astaxanthin are coloring, improving survival rate, promoting growth, reproduction and development, etc. In addition, astaxanthin is the final product of carotenoid synthesis. After entering the animal body, it can be directly stored in the tissue without modification or transformation, and can bind to myoglobin non-specifically. Therefore, the absorption and accumulation of astaxanthin by aquatic animals is much more effective than other carotenoids such as canthaxanthin, lutein and zeaxanthin. Astaxanthin is not only the most important pigment in shrimp and other crustaceans, but also has important biological functions for white shrimp. In addition to the coloring effect, it can also improve the survival rate, growth rate, reproduction rate, hypoxia tolerance, salinity stress, ammonia stress, etc. of shrimp.

[0005] However, adding astaxanthin externally is not only expensive and costly, but also has a low digestion and absorption rate. Rhodozyma belongs to the kingdom Fungi, phylum Fungi, subphylum Deuteromycotina, class Basidiomycetes, family Cryptococcaceae, and genus Phaffia. Initially, Rhodozyma was isolated and named by Miller et al. from tree exudates in Japan and the Pacific Northwest. Subsequent studies have found that Rhodozyma can synthesize astaxanthin. Due to its short growth cycle, strong reproductive ability, ability to utilize a variety of carbon sources, and ease of fermentation tank cultivation, Rhodozyma is currently one of the sources of industrial production of natural astaxanthin. Taking advantage of the natural production of astaxanthin by this strain, more astaxanthin can be accumulated in fermented feed through solid fermentation, which can effectively improve the high cost of feed caused by the additional addition of astaxanthin. Summary of the invention

[0006] In view of the deficiencies in the prior art, the present invention provides a fermented feed for increasing the astaxanthin content in the whole shrimp and muscle of Penaeus vannamei and a production process thereof. The process utilizes a variety of bacterial strains such as red Phaffia yeast to jointly ferment and prepare the fermented feed. The fermented feed is fed to the Penaeus vannamei, which can effectively improve the growth index of the shrimp, increase the number of culturable bacteria and Vibrio in the aquaculture water, increase the astaxanthin content in the whole shrimp and muscle of the Penaeus vannamei and the body color of the shrimp, improve the digestion and absorption of astaxanthin in the Penaeus vannamei, thereby improving the nutritional value of the Penaeus vannamei and bringing higher economic benefits to farmers.

[0007] The present invention adopts the following technical scheme to solve the above technical problems: a fermented feed for increasing the astaxanthin content in whole shrimp and muscle of Penaeus vannamei, characterized in that the fermented feed is obtained by mixed fermentation of a fermentation substrate, a nutrient matrix and a bacterial strain;

[0008] The fermentation substrate is composed of the following raw materials in parts by weight: 70-80 parts of corn flour, 10-20 parts of soybean meal, 10-20 parts of bran and 10-20 parts of brewer's grains;

[0009] The nutrient matrix is ​​composed of the following raw materials in percentage by weight of the total weight of all raw materials: 2%-5% glucose, 0.1%-1% sodium chloride, 0.01%-0.1% magnesium sulfate, 0.01%-0.1% manganese sulfate, 0.01%-0.1% zinc sulfate, 0.1%-2% urea and 0.1%-0.5% peptone;

[0010] The strains are composed of the following raw materials in percentage by weight of the total weight of all raw materials: 0.5%-2% of Bacillus subtilis, 0.5%-2% of Bacillus laterosporus, 1%-3% of Saccharomyces cerevisiae, 3%-5% of Phaffia rhodozyma, 2%-3% of Rhodopseudomonas palustris, 0.5%-2% of Lactobacillus acidophilus and 0.5%-2% of Enterococcus faecium.

[0011] It is further defined that the Bacillus subtilis and Bacillus laterosporus are fermented in LB liquid culture medium at 37°C and a rotation speed of 150r / min for 24 hours for use; the Saccharomyces cerevisiae and Phaffia rhodozyma are fermented in YPD liquid culture medium at 28°C and a rotation speed of 150r / min for 48 hours for use; the Lactobacillus acidophilus and Enterococcus faecium are statically cultured and fermented in MRS liquid culture medium at 37°C for 24 hours for use; the Rhodopseudomonas palustris is statically cultured and fermented in liquid culture medium at 30°C for 48 hours, and transferred to the second generation for use, wherein the composition of the liquid culture medium is: 0.1wt% of potassium dihydrogen phosphate, 0.03wt% of calcium chloride, 0.3wt% of sodium bicarbonate, 0.1wt% of sodium acetate, 0.05wt% of magnesium chloride, 0.1wt% of ammonium chloride, 0.1wt% of sodium chloride, 0.1wt% of trace element solution, 0.1wt% of vitamin solution, 0.1wt% of sodium succinate, 0.05wt% of yeast extract, and the balance is water, pH 6.8; The formula of the trace element solution: 0.18wt% of ferrous chloride tetrahydrate, 0.025wt% of cobalt chloride hexahydrate, 0.001wt% of nickel chloride hexahydrate, 0.001wt% of cupric chloride dihydrate, 0.07wt% of manganese chloride tetrahydrate, 0.01wt% of zinc chloride, 0.05wt% of boric acid, 0.003wt% of sodium molybdate dihydrate, 0.001wt% of sodium selenite pentahydrate, and the balance is water; the formula of the vitamin solution: 0.01wt% of biotin, 0.035wt% of nicotinic acid, 0.03wt% of thiamine hydrochloride, 0.02wt% of p-aminobenzoic acid, 0.01wt% of pyridoxamine hydrochloride, 0.01wt% of calcium pantothenate, 0.005wt% of vitamin B12, and the balance is water.

[0012] The production process of the fermented feed for improving the astaxanthin content of whole shrimp and muscle of Penaeus vannamei of the present invention is characterized by the specific steps of: mixing the fermentation substrate, the nutrient matrix and the bacterial strain uniformly and controlling the moisture content of the materials to be 40wt%-45wt%, first aerobically fermenting for 24-36h at 28-37°C, and then putting the materials into a breathing bag with a breathing valve and anaerobically fermenting them at 28-37°C for 5-7 days to obtain the fermented feed.

[0013] The invention discloses an application of a fermented feed for increasing the astaxanthin content of whole shrimp and muscle of Penaeus vannamei in the cultivation of Penaeus vannamei, characterized in that the specific process comprises the following steps: mixing 5-10 parts by weight of the fermented feed, 1-3 parts by weight of brown sugar and 30-60 parts by weight of aerated water, and then sealing and fermenting for 2-3 days to obtain a fermentation liquid for expansion, mixing the fermentation liquid with a compound feed and feeding the Penaeus vannamei, wherein the mass ratio of the compound feed to the fermentation liquid is 10:3-5.

[0014] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0015] 1. The fermented feed of the present invention can significantly increase the astaxanthin content in the whole shrimp and muscle of Penaeus vannamei. The fermented feed is fermented by Phaffia rhodozyma. The fermentation of the strain can produce high-yield astaxanthin metabolites, which are further enriched in the fermented feed. The fermented feed is used for feeding to produce Penaeus vannamei varieties rich in astaxanthin and having excellent body color, thereby improving the economic benefits of farmers.

[0016] 2. After mixed fermentation of multiple strains in the fermented feed of the present invention, the digestion and absorption of astaxanthin by the white shrimp can be significantly promoted, and the undigested astaxanthin is prevented from being excreted from the body with feces, which causes waste. Moreover, absorbing more astaxanthin in the body can further improve the growth index of the white shrimp.

[0017] 3. The bacteria used in fermented feed include Rhodopseudomonas palustris, which is a photosynthetic bacterium rich in a variety of biologically active substances. It has strong adaptability, can tolerate high concentrations of organic wastewater and has strong decomposition and conversion capabilities. It has the functions of degrading toxic substances such as nitrite and sulfide in water bodies, improving water quality, and preventing diseases, reducing the excessive use of animal health products and water quality improvers by farmers, and reducing farmers' feed costs.

[0018] 4. The strains and their metabolites used in the fermented feed of the present invention have a strong antibacterial effect, and have a strong inhibitory effect on Vibrio that is often infected by white shrimp. After using the fermented feed, the number of Vibrio in the pond is significantly reduced, the occurrence of Vibrio disease in white shrimp is reduced, and the use of aquatic drugs is reduced.

[0019] 5. The application of the fermented feed of the present invention is to mix it with brown sugar and aerated water, ferment and expand it, and then mix it with compound feed. This can effectively increase the content of live bacteria when the fermented feed enters the water body, enhance the decomposition and self-purification capacity of the pond, decompose waste in time, and improve water quality. DETAILED DESCRIPTION

[0020] The above contents of the present invention are further described in detail below through examples, but this should not be understood as the scope of the above subject matter of the present invention being limited to the following examples, and all technologies implemented based on the above contents of the present invention belong to the scope of the present invention.

[0021] Example 1

[0022] Preparation of fermentation bacteria:

[0023] Bacillus subtilis and Bacillus laterosporus were fermented in LB liquid medium at 37°C and 150 r / min for 24 h for later use;

[0024] Saccharomyces cerevisiae and Phaffia rhodozyma were fermented in YPD liquid medium at 28°C and 150 r / min for 48 h for later use;

[0025] Lactobacillus acidophilus and Enterococcus faecium were cultured and fermented in MRS liquid medium at 37°C for 24 hours for use;

[0026] Rhodopseudomonas palustris (liquid culture medium formula: potassium dihydrogen phosphate 0.1wt%, calcium chloride 0.03wt%, sodium bicarbonate 0.3wt%, sodium acetate 0.1wt%, magnesium chloride 0.05wt%, ammonium chloride 0.1wt%, sodium chloride 0.1wt%, trace element solution 0.1wt%, vitamin solution 0.1wt%, sodium succinate 0.1wt%, yeast extract 0.05wt%, the balance is water, pH 6.8; wherein the trace element solution formula: ferrous chloride tetrahydrate 0.18wt%, cobalt chloride hexahydrate 0.025wt%, nickel chloride hexahydrate 0.001wt%, The mixture is prepared by mixing cupric chloride dihydrate (0.001wt%), manganese chloride tetrahydrate (0.07wt%), zinc chloride (0.01wt%), boric acid (0.05wt%), sodium molybdate dihydrate (0.003wt%), sodium selenite pentahydrate (0.001wt%), and the balance is water; the vitamin solution formula is biotin (0.01wt%), nicotinic acid (0.035wt%), thiamine hydrochloride (0.03wt%), p-aminobenzoic acid (0.02wt%), pyridoxamine hydrochloride (0.01wt%), calcium pantothenate (0.01wt%), vitamin B12 (0.005wt%), and the balance is water) and cultured at 30°C for 48h, and then transferred to the second generation for use.

[0027] Example 2

[0028] Preparation of fermented feed:

[0029] The fermentation substrate composition: 75Kg corn flour, 15Kg soybean meal, 15Kg bran and 15Kg brewer's grains.

[0030] The composition of the nutrient matrix (mass fraction of the total weight of all raw materials) is as follows: 3% glucose, 0.5% sodium chloride, 0.05% magnesium sulfate, 0.05% manganese sulfate, 0.05% zinc sulfate, 1% urea and 0.3% peptone.

[0031] The composition of bacterial species (mass fraction of the total weight of all raw materials) is as follows: 1% of Bacillus subtilis, 1% of Bacillus laterosporus, 2% of Saccharomyces cerevisiae, 4% of Phaffia rhodozyma, 2% of Rhodopseudomonas palustris, 1% of Lactobacillus acidophilus and 1% of Enterococcus faecium.

[0032] The fermentation substrate, nutrient matrix and bacteria were mixed evenly and the moisture content of the material was controlled at 42wt%. The material was first aerobically fermented at 32°C for 30 hours, and then placed in a breathing bag with a breathing valve and anaerobically sealed and fermented at 32°C for 6 days to obtain fermented feed.

[0033] Example 3

[0034] Preparation of fermented feed:

[0035] The fermentation substrate consists of 70 kg corn flour, 20 kg soybean meal, 10 kg bran and 20 kg brewer's grains.

[0036] The composition of the nutrient matrix (mass fraction of the total weight of all raw materials) is as follows: 2% glucose, 1% sodium chloride, 0.01% magnesium sulfate, 0.1% manganese sulfate, 0.01% zinc sulfate, 2% urea and 0.1% peptone.

[0037] The composition of bacterial species (mass fraction of the total weight of all raw materials) is as follows: 0.5% of Bacillus subtilis, 2% of Bacillus laterosporus, 1% of Saccharomyces cerevisiae, 5% of Phaffia rhodozyma, 2% of Rhodopseudomonas palustris, 2% of Lactobacillus acidophilus and 0.5% of Enterococcus faecium.

[0038] The fermentation substrate, nutrient matrix and bacterial strain are mixed evenly and the moisture content of the material is controlled at 40wt%. The material is first aerobically fermented at 28°C for 36 hours, and then placed in a breathing bag with a breathing valve and anaerobically sealed and fermented at 28°C for 7 days to obtain fermented feed.

[0039] Example 4

[0040] Preparation of fermented feed:

[0041] The fermentation substrate composition: 80Kg corn flour, 10Kg soybean meal, 20Kg bran and 10Kg brewer's grains.

[0042] The composition of the nutrient matrix (mass fraction of the total weight of all raw materials) is as follows: 5% glucose, 0.1% sodium chloride, 0.1% magnesium sulfate, 0.01% manganese sulfate, 0.1% zinc sulfate, 0.1% urea and 0.5% peptone.

[0043] The composition of bacterial species (mass fraction of the total weight of all raw materials) is as follows: 2% of Bacillus subtilis, 0.5% of Bacillus laterosporus, 3% of Saccharomyces cerevisiae, 3% of Phaffia rhodozyma, 3% of Rhodopseudomonas palustris, 0.5% of Lactobacillus acidophilus and 2% of Enterococcus faecium.

[0044] The fermentation substrate, nutrient matrix and bacterial strain are mixed evenly and the moisture content of the material is controlled at 45wt%, and the mixture is first aerobically fermented at 37°C for 24 hours, and then placed in a breathing bag with a breathing valve and anaerobically sealed and fermented at 37°C for 5 days to obtain fermented feed.

[0045] Comparative Example 1

[0046] The method is basically the same as Example 2, except that only Phaffia rhodozyma in the same proportion as in Example 2 is added to the bacterial composition.

[0047] Detection of astaxanthin content in various feeds:

[0048] Weigh 0.5g of fermented feed into a 50mL centrifuge tube, then add 5mL of n-hexane, shake to dissolve, then add 10mL of 4mol / L sodium hydroxide-methanol solution, shake for 2min, protect from light, shake at 30℃ for 30min, terminate the reaction with 5g of sodium bisulfate, centrifuge at 4℃ and 5000r / min for 5min, draw the lower solution through the membrane for liquid chromatography detection. Detection conditions: column temperature: 30℃, detection wavelength: 476nm, reference wavelength: 600nm, injection volume: 20μL, flow rate: 1.0mL / min.

[0049] It can be seen from Table 1 that after fermentation, the astaxanthin content of Example 2 and Comparative Example 1 is basically the same, while the formula feed for white shrimp basically does not contain astaxanthin.

[0050] Table 1 Detection of astaxanthin content in different feeds

[0051] Group Astaxanthin (mg / kg) Example 2 856.25±2.61 Comparative Example 1 859.37±1.79 Vannamei shrimp compound feed 0.35±0.13

[0052] Application of fermented feed on white shrimp:

[0053] 8 kg of fermented feed, 2 kg of brown sugar and 50 kg of aerated water were mixed evenly and then sealed and fermented for 3 days to obtain the fermentation liquid for expansion. The fermentation liquid was mixed with compound feed and fed to the white shrimp, with 4 kg of fermentation liquid added for every 10 kg of compound feed.

[0054] Effects of fermented feed on aquaculture water quality:

[0055] 900 shrimp fry with healthy physique and uniform size with initial body weight of (0.23±0.01)g were randomly selected and randomly divided into 3 groups, and each group was fed with one feed. Each treatment design contained 6 replicates, each replicate had 50 shrimps, and each replicate was randomly assigned to each blue fiberglass bucket. The basal diet of the control group was a commercially available complete feed for white shrimp, the Example 2 group was the fermented feed in Example 2, and the Comparative Example 1 group was the fermented feed in Comparative Example 1.

[0056] On the 7th, 14th, 21st and 28th days of cultivation, 100 mL of the middle layer water sample of each group was collected with a sterile bottle, and 3 samples were taken in parallel from each group and brought back to the laboratory at low temperature to determine the concentrations of ammonia nitrogen and nitrite nitrogen in the aquaculture water. As shown in Table 2, the concentrations of ammonia nitrogen and nitrite nitrogen in the aquaculture water can be significantly reduced by feeding the white shrimp with the fermented feed of Example 2, while the results of the comparative example 1 group and the control group were not much different. It shows that the fermented feed fermented by mixed fermentation of multiple strains can significantly improve the water quality of the aquaculture water of white shrimp and significantly reduce ammonia nitrogen and nitrite nitrogen. However, the feed fermented only by a single red Phaffia yeast cannot achieve the effect of improving water quality.

[0057] Table 2 Effects of fermented feed on ammonia nitrogen and nitrite nitrogen in aquaculture water

[0058]

[0059] Effects of fermented feed on growth indicators of whole shrimp:

[0060] At the end of the breeding, it can be seen from Table 3 that, compared with the control group, the final body length, final body weight, body length growth rate, specific growth rate and survival rate of the group fed with Penaeus vannamei in Example 2 were significantly improved, and the feed coefficient was significantly reduced.

[0061] Table 3 Effects of fermented feed on growth indicators of whole shrimp

[0062] Group Final body length / cm Final body weight / g Body length growth rate / % Specific growth rate / % Feed coefficient Survival rate / % Control group 4.53±0.31 0.83±0.16 49.13±2.21 4.13±0.51 0.93±0.03 92.31±1.56 Example 2 Group 4.71±0.25 0.95±0.21 42.56±1.93 4.55±0.35 0.84±0.04 99.89±1.61

[0063] Effects of fermented feed on the number of culturable bacteria and Vibrio in aquaculture water:

[0064] During the culture period, the total number of bacteria and the number of Vibrio in the control group and Example 2 group were detected on the 7th, 14th and 21st days. Table 4 shows that the effect was not obvious on the 7th day, but the total number of culturable bacteria in Example 2 group on the 14th and 21st days was much higher than that in the control group, and the number of Vibrio was much lower than that in the control group, indicating that fermented feed can significantly increase the number of bacteria in the water body and further inhibit the number of Vibrio, which is beneficial to reduce the occurrence of diseases in white shrimp.

[0065] Table 4 Effect of fermented feed on the number of culturable bacteria and Vibrio in aquaculture water

[0066]

[0067] Effects of fermented feed on astaxanthin content and body color in whole shrimp and muscle of Penaeus vannamei:

[0068] After the test, the whole shrimp and muscle were taken to determine the astaxanthin content, using HPLC liquid chromatography, using C18 (5μm, 4.6×250mm) as the chromatographic column, and the detection wavelength was 480nm. The whole shrimp was steamed in a steamer, and after high-temperature treatment for 20 minutes, the body color of the shrimp was measured. In the color difference value, L, a*, and b are the chromaticity values ​​representing the color of the object, where L represents lightness (black and white), a* represents red and green, and b represents yellow and blue.

[0069] After the experiment, the fermented feed was used to feed the white shrimp. In both Example 2 and Comparative Example 1, the content of astaxanthin in the whole shrimp and muscle was increased, and the body color was significantly deepened. Moreover, the content of astaxanthin in the whole shrimp and muscle of Example 2 was higher than that of Comparative Example 1, indicating that in addition to Phaffia rhodozyma, the fermented feed after synergistic fermentation with other strains can promote the digestion and absorption of astaxanthin in white shrimp, so that it accumulates more in the shrimp body.

[0070] Table 5 Effects of fermented feed on astaxanthin content and body color in whole shrimp and muscle of Penaeus vannamei

[0071] Group Whole shrimp astaxanthin (mg / kg) Muscle astaxanthin (mg / kg) Body color a* Control group 3.15±0.26 2.31±0.19 136.21±0.63 Example 2 Group 32.63±1.03 7.51±0.33 158.62±0.76 Comparative Example 1 25.35±0.63 4.95±0.25 145.19±0.55

[0072] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation utilizing the contents of the present invention specification, or direct or indirect application in other related technical fields, are similarly included in the patent protection scope of the present invention.

Claims

1. A fermented feed for increasing the astaxanthin content of whole shrimp and muscle of Penaeus vannamei, characterized in that The fermented feed is obtained by mixed fermentation of a fermentation substrate, a nutrient matrix and bacterial strains; The fermentation substrate is composed of the following raw materials in parts by weight: 70-80 parts of corn flour, 10-20 parts of soybean meal, 10-20 parts of bran and 10-20 parts of brewer's grains; The nutrient matrix is ​​composed of the following raw materials in percentage by weight of the total weight of all raw materials: glucose 2%-5%, sodium chloride 0.1%-1%, magnesium sulfate 0.01%-0.1%, manganese sulfate 0.01%-0.1%, zinc sulfate 0.01%-0.1%, urea 0.1%-2% and peptone 0.1%-0.5%; The strains are composed of the following raw materials in percentage by weight of the total weight of all raw materials: Bacillus subtilis 0.5%-2%, Bacillus laterosporus 0.5%-2%, Saccharomyces cerevisiae 1%-3%, Phaffia rhodozyma 3%-5%, Rhodopseudomonas palustris 2%-3%, Lactobacillus acidophilus 0.5%-2% and Enterococcus faecium 0.5%-2%.

2. The fermented feed for increasing the astaxanthin content in whole shrimp and muscle of Penaeus vannamei according to claim 1, characterized in that: The Bacillus subtilis and Bacillus laterosporus are fermented in LB liquid culture medium at 37° C. and a rotation speed of 150 r / min for 24 hours for use; the Saccharomyces cerevisiae and Phaffia rhodozyma are fermented in YPD liquid culture medium at 28° C. and a rotation speed of 150 r / min for 48 hours for use; the Lactobacillus acidophilus and Enterococcus faecium are statically cultured and fermented in MRS liquid culture medium at 37° C. for 24 hours for use; the Rhodopseudomonas palustris is statically cultured and fermented in a liquid culture medium at 30° C. for 48 hours, and transferred to the second generation for use, wherein the composition of the liquid culture medium is: 0.1wt% potassium dihydrogen phosphate, 0.03wt% calcium chloride, 0.3wt% sodium bicarbonate, 0.1wt% sodium acetate, 0.05wt% magnesium chloride, 0.1wt% ammonium chloride, 0.1wt% sodium chloride, 0.1wt% trace element solution, 0.1wt% vitamin solution, 0.1wt% sodium succinate, 0.05wt% yeast extract, and the balance is water, pH 6.8; The formula of the trace element solution: 0.18wt% of ferrous chloride tetrahydrate, 0.025wt% of cobalt chloride hexahydrate, 0.001wt% of nickel chloride hexahydrate, 0.001wt% of cupric chloride dihydrate, 0.07wt% of manganese chloride tetrahydrate, 0.01wt% of zinc chloride, 0.05wt% of boric acid, 0.003wt% of sodium molybdate dihydrate, 0.001wt% of sodium selenite pentahydrate, and the balance is water; the formula of the vitamin solution: 0.01wt% of biotin, 0.035wt% of nicotinic acid, 0.03wt% of thiamine hydrochloride, 0.02wt% of para-aminobenzoic acid, 0.01wt% of pyridoxamine hydrochloride, 0.01wt% of calcium pantothenate, 0.005wt% of vitamin B12, and the balance is water.

3. A production process for a fermented feed for increasing the astaxanthin content in whole shrimp and muscle of Penaeus vannamei according to claim 1 or 2, characterized in that The specific steps are: mix the fermentation substrate, nutrient matrix and bacteria evenly and control the moisture content of the material to 40wt%-45wt%, first ferment it aerobically at 28-37℃ for 24-36h, then put it into a breathing bag with a breathing valve and ferment it anaerobically at 28-37℃ for 5-7 days to obtain fermented feed.

4. Application of the fermented feed for increasing the astaxanthin content in whole shrimp and muscle of Penaeus vannamei according to claim 1 or 2 in the cultivation of Penaeus vannamei.

5. The use according to claim 4, characterized in that The specific process is: 5-10 parts by weight of fermented feed, 1-3 parts by weight of brown sugar and 30-60 parts by weight of aerated water are mixed and sealed and fermented for 2-3 days to obtain a fermentation liquid for expansion, and the fermentation liquid is mixed with compound feed and fed to white shrimp, wherein the mass ratio of compound feed to fermentation liquid is 10:3-5.

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