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Preparation method of composite bacterial additive of alfalfa ensilage

A technology of additives and compound bacteria, applied in the biological field, can solve the problems of reducing the pH value of silage and affecting fermentation, etc.

Inactive Publication Date: 2006-04-12
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 is no report on mixing green juice fermented liquid with Streptococcus lactis and Streptococcus faecalis as an alfalfa silage additive and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Production of green juice fermentation broth: (1) Take fresh alfalfa plants, remove about 10cm from the base and top, at the same time remove the main branches and thicker branches, keep the remaining young branches and leaves, and chop them into 3-5cm , (2) Add distilled water in the ratio of alfalfa (g) and water (ml) 1:2.5, mix well, mash with a high-speed tissue pulverizer, let stand for 1 hour, filter with double gauze, press alfalfa raw material: glucose = 10g : Add glucose or a syrup equivalent to glucose into the filtrate at a ratio of 1g, stir well, ferment for 48 hours in an environment of 30°C to make a green juice fermentation broth;

[0026] 2. Isolation and purification of Streptococcus lactis: Dilute the green juice fermentation broth by 100 times and place it in a separating solid medium, the pH of the medium is 5.8, culture for 48 hours at 35°C, and select the colonies with large calcareous circles and yellowing of the medium , Placed in MRS solid medium...

Embodiment 2

[0035] 1. Production of green juice fermentation broth: (1) Take fresh alfalfa plants, remove about 10cm from the base and top, at the same time remove the main branches and thicker branches, keep the remaining young branches and leaves, and chop them into 3-5cm , (2) Add distilled water in the ratio of alfalfa (g) and water (ml) 1:2.5, mix well, mash with a high-speed tissue pulverizer, let stand for 1 hour, filter with double gauze, press alfalfa raw material: glucose = 10g : Add glucose or a syrup equivalent to glucose into the filtrate at a ratio of 1g, stir well, ferment for 48 hours in an environment of 30°C to make a green juice fermentation broth;

[0036] 2. Isolation and purification of Streptococcus lactis: Dilute the green juice fermentation broth by 80 times and place it in a separate solid medium, the pH of the medium is 6.1, culture at 37°C for 48 hours, and select the colonies with large calcareous circles and yellowing of the medium , Placed in MRS solid medium fo...

Embodiment 3

[0045] 1. Production of green juice fermentation broth: (1) Take fresh alfalfa plants, remove about 10cm from the base and top, at the same time remove the main branches and thicker branches, keep the remaining young branches and leaves, and chop them into 3-5cm , (2) Add distilled water in the ratio of alfalfa (g) and water (ml) 1:2.5, mix well, mash with a high-speed tissue pulverizer, let stand for 1 hour, filter with double gauze, press alfalfa raw material: glucose = 10g : Add glucose or a syrup equivalent to glucose into the filtrate at a ratio of 1g, stir well, ferment for 48 hours in an environment of 30°C to make a green juice fermentation broth;

[0046] 2. Isolation and purification of Streptococcus lactis: Dilute the green juice fermentation broth by 60 times, place it in a solid medium, the pH of the medium is 6.4, culture for 48 hours at 40°C, and select the colonies with large calcium dissolving circles and yellowing of the medium. Place it in MRS solid medium for p...

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PUM

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Abstract

A composite microbial additive for preparing the ensilage of alfalfa is composed of the fermented liquid of green juice and the liquid culture medium MRS containing lactosteptococcus and faecal steptococcus. Its preparing process includes such steps as preparing the fermented liquid of green juice, separating loctosteptococcus, activating the lactosteptococcus and faecal steptococcus, and proportional mixing. It can decrease the pH value of ensilage and increase its quality.

Description

Technical field [0001] The invention relates to a method in the field of biotechnology, in particular to a method for preparing a compound bacteria additive for alfalfa silage. Background technique [0002] Alfalfa (Medicago sativa L., hereinafter referred to as alfalfa) is a perennial legume forage with rich nutritional value. It is a high-quality forage for herbivores and has a reputation as the "king of forage". For a long time, the preservation of alfalfa is mainly 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 silage to preserve alfalfa, which has solved the problem of serious nutrient loss during the alfalfa preservation process. Since alfalfa has low soluble sugar content and high buffering energy, it is difficult to silage legume forages, and the direct silage effect is not good, so additives need to be used in the silage fermentation process. The most common typ...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23K3/03C12R1/46A23K30/18
Inventor 安渊田瑞霞王光文
Owner SHANGHAI JIAO TONG UNIV
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