Method for preparing microoganism additives for ensiling lucerne

A microbial additive, alfalfa technology, applied in the field of preparation in the field of biotechnology, can solve the problems of reducing the pH value of silage, affecting fermentation, etc., and achieve the effect of reducing pH value and improving the quality of silage

Inactive Publication Date: 2006-01-11
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in addition to a variety of lactic acid bacteria, the green juice fermentation broth also contains a variety of harmful bacterial species. These bacteria also have the role of initiating factors, inducing the expansion of harmful bacterial populations in the process of alfalfa silage, thereby reducing or slowing down The green juice fermented liquid can better promote the expansion and reproduction of lactic acid bacteria, so that the pH value of the silage can not be sharply reduced in a short period of time during the pre-fermentation period and the early acidification stage of the silage alfalfa. This is the green juice fermented liquid used as a silage additive in alfalfa silage The biggest defect that affects the high-quality fermentation of silage alfalfa and the formation of high-quality silage
In further searches, there has been no report about isolating Streptococcus lactis (Streptococcus lactis) from alfalfa as a silage additive so far, nor has there been a report on mixing green juice fermentation broth and Streptococcus lactis as an alfalfa silage additive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Select fresh alfalfa materials: take fresh alfalfa plants, remove about 10cm from the base and the top, remove the main branches and thicker branches at the same time, and keep the remaining young branches and leaves as the production material of green juice fermentation liquid;

[0024] 2. Production of green juice fermentation liquid: chop fresh alfalfa material into 3-5cm, add distilled water according to the ratio of alfalfa (g) and water (ml) 1:2.5, mix thoroughly, mash with a high-speed tissue grinder, statically Place for 1 hour, filter with double-layer gauze, add glucose or syrup with an equivalent amount of glucose in the filtrate according to the ratio of alfalfa raw material: glucose=10g:1g, fully stir, place 30 DEG C for fermentation for 48 hours, and make green juice fermentation liquid;

[0025] 3. Isolation and purification of Streptococcus lactis: Dilute the green juice fermentation liquid 100 times, put it in the isolated solid medium, the pH of the ...

Embodiment 2

[0034] 1. Select fresh alfalfa materials: take fresh alfalfa plants, remove about 10cm from the base and the top, remove the main branches and thicker branches at the same time, and keep the remaining young branches and leaves as the production material of green juice fermentation liquid;

[0035] 2. Production of green juice fermentation liquid: chop fresh alfalfa material into 3-5cm, add distilled water according to the ratio of alfalfa (g) and water (ml) 1:2.5, mix thoroughly, mash with a high-speed tissue grinder, statically Place for 1 hour, filter with double-layer gauze, add glucose or syrup with an equivalent amount of glucose in the filtrate according to the ratio of alfalfa raw material: glucose=10g:1g, fully stir, place 30 DEG C for fermentation for 48 hours, and make green juice fermentation liquid;

[0036] 3. Isolation and purification of Streptococcus lactis: Dilute the green juice fermentation liquid 80 times, place it in the isolated solid medium, medium pH = 6...

Embodiment 3

[0045] 1. Select fresh alfalfa materials: take fresh alfalfa plants, remove about 10cm from the base and the top, remove the main branches and thicker branches at the same time, and keep the remaining young branches and leaves as the production material of green juice fermentation liquid;

[0046] 2. Production of green juice fermentation liquid: chop fresh alfalfa material into 3-5cm, add distilled water according to the ratio of alfalfa (g) and water (ml) 1:2.5, mix thoroughly, mash with a high-speed tissue grinder, statically Place for 1 hour, filter with double-layer gauze, add glucose or syrup with an equivalent amount of glucose in the filtrate according to the ratio of alfalfa raw material: glucose=10g:1g, fully stir, place 30 DEG C for fermentation for 48 hours, and make green juice fermentation liquid;

[0047] 3. Isolation and purification of Streptococcus lactis: Dilute the green juice fermentation liquid 60 times, place it in a solid medium, medium pH = 6.4, cultiva...

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PUM

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Abstract

A microbial additive for the alfalfa ensilage is prepared through choosing fresh alfalfa, preparing fermented green juice, separating and purifying streptococcus lactis, activating, and proportionally mixing said fermented green juice with the activated streptococcus lactis in the liquid MRS culture medium. Its advantage is high quality of alfalfa ensilage.

Description

technical field [0001] The invention relates to a preparation method in the field of biotechnology, in particular to a preparation method of an alfalfa silage microbial additive. Background technique [0002] Alfalfa (Medicago sativa L. hereinafter referred to as alfalfa) is a perennial leguminous forage with rich nutritional value. It is a high-quality forage for herbivores and has the reputation of "the king of forage". For a long time, alfalfa has been preserved mainly by sun-dried hay. The biggest disadvantage of this method is the serious loss of nutrients. In recent years, Canada, Japan and other countries have begun to use the method of silage to preserve alfalfa, which has solved the problem of serious loss of nutrients in the process of alfalfa preservation. Because alfalfa has low soluble sugar content and high buffer energy, it is a legume forage that is difficult to silage, and the direct silage effect is not good, so it is necessary to use additives in the sila...

Claims

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Application Information

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IPC IPC(8): A23K1/14A23K1/16A23K30/18
Inventor 安渊田瑞霞王光文
Owner SHANGHAI JIAO TONG UNIV
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