Fermentation bacteria agent for fermenting Artemia, fermented Artemia and preparation method of fermented Artemia
By using fermentation agents mixed with fermentation bacterial agents of Rhizophrenia, Lactobacillus johnia, Lactobacillus rhamnosus and Bifidobacteria fermentation, the problem of corruption in the transportation and storage process was solved, and the effect of corruption in the artemias was not rotten for a long time at room temperature was achieved, which reduced transportation costs and increased economic benefits.
Patent Information
- Application Number
- CN202411504519.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-26
- Publication Date
- 2025-04-25
- Estimated Expiration
- 2044-10-26
AI Technical Summary
Artemias are prone to rot during transportation and storage, resulting in abnormal odor and poor feeding properties of aquatic animals, which in turn affects economic benefits. The existing cold chain transportation costs are high, resulting in higher cost of artemia and lower economic benefits.
The fermentation agent mixed with yeast Red Favre, Lactobacillus johniae, Lactobacillus rhamnosus and Bifidobacter lactobacillus were mixed with artemia and anaerobic fermentation was performed to produce fermentation products to prevent spoilage.
Make artemias not prone to corruption at room temperature for a long time, reduce transportation costs, increase economic benefits, and do not produce odors, ensuring a healthy diet of aquatic animals.
Smart Images
Figure BDA0005103459400000091
Abstract
Description
Technical Field
[0001] The invention relates to the field of fishery breeding bait, in particular to a fermentation bacterial agent for fermenting Artemia, the fermented Artemia and a method for preparing the fermented Artemia. Background Art
[0002] Artemia is an arthropod of the Artemia genus of the Artemia family, also known as brine shrimp, salt worms, and brine shrimp. Artemia eggs and larvae are high-quality bait for farmed fish, shrimp, and shellfish larvae. Adult Artemia are also used as bait for aquaculture animals and are widely used in home aquariums, aquaculture, and laboratory fish and crustacean breeding in scientific research institutions.
[0003] Artemia is mainly distributed in the northwest inland salt lakes and North China salt fields in my country. As a fishery bait, although it is not necessary to keep Artemia fresh, if Artemia becomes corrupt, it will cause an abnormal odor, resulting in poor feeding of aquatic animals, which will significantly reduce the effectiveness of the bait. Moreover, corrupt Artemia can easily cause aquatic animals to become sick, resulting in damage to economic benefits.
[0004] However, since the main distribution areas of Artemia are relatively remote, if the Artemia is to be kept fresh during transportation, the transportation cost will remain high. If the Artemia is not kept fresh, the problem of preservation needs to be solved. The existing technology mainly uses cold chain transportation and low-temperature freezing to prevent Artemia from spoiling, but the cost of cold chain transportation is still high, resulting in high cost of Artemia and low economic benefits. Therefore, there is still room for improvement. Summary of the invention
[0005] In order to prevent Artemia from spoiling for a long time at room temperature, the present application provides a fermentation agent for fermenting Artemia, fermented Artemia, and a method for preparing fermented Artemia.
[0006] In a first aspect, the present application provides a fermentation agent for fermenting Artemia, which adopts the following technical solution:
[0007] A fermentation agent for fermenting Artemia, comprising at least a combination of Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus and Bifidobacterium lactis.
[0008] By adopting the above technical scheme, after the fermentation bacteria prepared by compounding Phaffia saccharomyces, Lactobacillus johnsonii, Lactobacillus rhamnosus and Bifidobacterium lactis are mixed with Artemia, anaerobic fermentation can be carried out, and the fermentation product produced can make Artemia not easy to spoil for a long time at room temperature, and can make Artemia able to be stored and transported for a long time at room temperature. After long-term storage, no peculiar smell will appear, and aquatic animals have good feeding habits, so that the economic benefits of Artemia are significantly improved.
[0009] Preferably, the mass ratio of Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus and Bifidobacterium lactis is 22-24:8-10:17-19:9-11.
[0010] By adopting the above technical scheme and specifically selecting the mass ratio of Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus and Bifidobacterium lactis, Artemia can be prevented from spoiling for a longer period of time, have a longer storage period, and be transported and stored on a large scale, with lower transportation costs and higher economic benefits.
[0011] Preferably, a functional auxiliary agent is also included, and the mass ratio of the rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus, Bifidobacterium lactis and the functional auxiliary agent is 22-24:8-10:17-19:9-11:34-46, and the functional auxiliary agent includes one or more of glucose, sucrose, lactose, trehalose, maltodextrin, citric acid, malic acid, lactic acid and sodium citrate.
[0012] By adopting the above technical solution and adding functional additives, the activity of Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus and Bifidobacterium lactis can be effectively improved, and the fermentation stage can be quickly entered, so that the antiseptic effect can take effect quickly and achieve a better antiseptic effect.
[0013] Preferably, the functional auxiliary agent is a compound of glucose, citric acid and sodium citrate.
[0014] By adopting the above technical scheme and specifically selecting the compound of glucose, citric acid and sodium citrate, the effect of improving the activities of Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus and Bifidobacterium lactis is better.
[0015] Preferably, the mass ratio of glucose, citric acid and sodium citrate is 22-26:6-10:6-10.
[0016] By adopting the above technical scheme and specifically selecting the mass ratio of glucose, citric acid and sodium citrate, the activity of Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus and Bifidobacterium lactis can be further improved, and the antiseptic effect can be achieved more quickly.
[0017] In a second aspect, the present application provides a method for preparing fermented Artemia, using the following technical solution:
[0018] A method for preparing fermented Artemia comprises the following steps:
[0019] Step 1), directly put the freshly caught Artemia into a container, add the above-mentioned fermentation agent, and mix well;
[0020] Step 2), fermenting at room temperature and in a sealed state to obtain fermented Artemia;
[0021] In the step 1), 10-20 g of fermentation agent is added to every 1 kg of Artemia.
[0022] By adopting the above technical solution, freshly caught Artemia will die in a sealed environment, and at the same time, the fermentation bacteria will produce special fermentation products under anaerobic environment, which can significantly inhibit the corruption of Artemia, so that Artemia can be stored for a long time at room temperature without corruption, without the need for cold chain transportation, greatly reducing transportation costs, and having high economic value.
[0023] Preferably, in step 2), the sealed fermentation time is ≥ 3 days.
[0024] By adopting the above technical solution, through sealed fermentation for ≥3 days, the content of fermentation products covering the surface of Artemia is sufficient, and it is not easy to spoil even after contact with air. If it is stored in a sealed state all the time, it can have a more lasting anti-corrosion effect.
[0025] In a third aspect, the present application provides a fermented Artemia, using the following technical solution:
[0026] A fermented Artemia is prepared by the above-mentioned method for preparing fermented Artemia.
[0027] By adopting the above technical scheme, the fermented Artemia can be stored for a long time, is not easy to spoil, can be stored in a relatively large amount, is convenient for feeding aquatic animals, and has a high economic value.
[0028] In summary, this application has the following beneficial effects:
[0029] 1. Since the fermentation agent prepared by compounding Phaffia saccharomyces, Lactobacillus johnsonii, Lactobacillus rhamnosus and Bifidobacterium lactis in the present application can be mixed with Artemia for anaerobic fermentation, the fermentation product produced can make Artemia not prone to corruption for a long time at room temperature, can make Artemia can be stored and transported for a long time at room temperature, will not produce odor after long-term storage, and has good feeding habit for aquatic animals, so that the economic benefits of Artemia are significantly improved.
[0030] 2. In the present application, it is preferred that the mass ratio of Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus and Bifidobacterium lactis is specifically selected so that Artemia is not prone to corruption for a longer time, Artemia has a longer storage period, Artemia can be transported and stored on a large scale, the transportation cost is lower, and the economic benefit is higher.
[0031] 3. In the present application, it is preferred to add functional additives to effectively improve the activity of Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus, and Bifidobacterium lactis, and quickly enter the fermentation stage, so that the antiseptic effect takes effect quickly and achieves a better antiseptic effect. DETAILED DESCRIPTION
[0032] The present application is further described in detail below with reference to the embodiments.
[0033] Example 1
[0034] A fermentation bacterial agent for fermenting Artemia comprises Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus and Bifidobacterium lactis.
[0035] Preparation method of fermentation agent for fermenting Artemia:
[0036] 22g of Phaffia rhodozyma, 8g of Lactobacillus johnsonii, 17g of Lactobacillus rhamnosus and 9g of Bifidobacterium lactis were put into a stirring kettle at a speed of 120r / min and stirred for 3min to mix evenly to obtain a fermentation agent for fermenting Artemia.
[0037] Phaffia rhodozyma was purchased from Beijing Bio-Bowei Biotechnology Co., Ltd., No.: Bio-69760, freeze-dried powder.
[0038] Lactobacillus johnsonii was purchased from Shanghai Collection Biotechnology Center, number: SHBCC D51513, freeze-dried powder.
[0039] Lactobacillus rhamnosus was purchased from Shanghai Collection Biotechnology Center, No.: SHBCC D24377, freeze-dried powder.
[0040] Bifidobacterium lactis was purchased from Shanghai Collection Biotechnology Center, No.: SHBCC D24675, freeze-dried powder.
[0041] Example 2
[0042] A fermentation bacterial agent for fermenting Artemia comprises Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus and Bifidobacterium lactis.
[0043] Preparation method of fermentation agent for fermenting Artemia:
[0044] 23g of Phaffia rhodozyma, 9g of Lactobacillus johnsonii, 18g of Lactobacillus rhamnosus and 10g of Bifidobacterium lactis were put into a stirring kettle at a speed of 120r / min and stirred for 3min to mix evenly to obtain a fermentation agent for fermenting Artemia.
[0045] Phaffia rhodozyma was purchased from Beijing Bio-Bowei Biotechnology Co., Ltd., No.: Bio-69760, freeze-dried powder.
[0046] Lactobacillus johnsonii was purchased from Shanghai Collection Biotechnology Center, number: SHBCC D51513, freeze-dried powder.
[0047] Lactobacillus rhamnosus was purchased from Shanghai Collection Biotechnology Center, No.: SHBCC D24377, freeze-dried powder.
[0048] Bifidobacterium lactis was purchased from Shanghai Collection Biotechnology Center, No.: SHBCC D24675, freeze-dried powder.
[0049] Example 3
[0050] A fermentation bacterial agent for fermenting Artemia comprises Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus and Bifidobacterium lactis.
[0051] Preparation method of fermentation agent for fermenting Artemia:
[0052] 24 g of Phaffia rhodozyma, 10 g of Lactobacillus johnsonii, 19 g of Lactobacillus rhamnosus and 11 g of Bifidobacterium lactis were put into a stirring kettle at a speed of 120 r / min and stirred for 3 min to mix evenly to obtain a fermentation agent for fermenting Artemia.
[0053] Phaffia rhodozyma was purchased from Beijing Bio-Bowei Biotechnology Co., Ltd., No.: Bio-69760, freeze-dried powder.
[0054] Lactobacillus johnsonii was purchased from Shanghai Collection Biotechnology Center, number: SHBCC D51513, freeze-dried powder.
[0055] Lactobacillus rhamnosus was purchased from Shanghai Collection Biotechnology Center, No.: SHBCC D24377, freeze-dried powder.
[0056] Bifidobacterium lactis was purchased from Shanghai Collection Biotechnology Center, No.: SHBCC D24675, freeze-dried powder.
[0057] Example 4
[0058] A fermentation bacterial agent for fermenting Artemia comprises Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus, Bifidobacterium lactis, glucose, citric acid and sodium citrate.
[0059] Preparation method of fermentation agent for fermenting Artemia:
[0060] 22g of Phaffia rhodozyma, 8g of Lactobacillus johnsonii, 17g of Lactobacillus rhamnosus, 9g of Bifidobacterium lactis, 22g of glucose, 6g of citric acid and 6g of sodium citrate were put into a stirring tank, the speed was 120r / min, the mixture was stirred for 3min and mixed evenly to obtain a fermentation agent for fermenting Artemia.
[0061] Phaffia rhodozyma was purchased from Beijing Bio-Bowei Biotechnology Co., Ltd., No.: Bio-69760, freeze-dried powder.
[0062] Lactobacillus johnsonii was purchased from Shanghai Collection Biotechnology Center, number: SHBCC D51513, freeze-dried powder.
[0063] Lactobacillus rhamnosus was purchased from Shanghai Collection Biotechnology Center, No.: SHBCC D24377, freeze-dried powder.
[0064] Bifidobacterium lactis was purchased from Shanghai Collection Biotechnology Center, No.: SHBCC D24675, freeze-dried powder.
[0065] Glucose was purchased from Zhengzhou Yuhe Food Additive Co., Ltd., CAS No.: 2058-58-4.
[0066] Citric acid was purchased from Guangzhou Huayu Biotechnology Co., Ltd., CAS No.: 5949-29-1.
[0067] Sodium citrate was purchased from Guangzhou Huayu Biotechnology Co., Ltd., CAS No.: 68-04-2.
[0068] Example 5
[0069] A fermentation bacterial agent for fermenting Artemia comprises Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus, Bifidobacterium lactis, glucose, citric acid and sodium citrate.
[0070] Preparation method of fermentation agent for fermenting Artemia:
[0071] 23g of Phaffia rhodozyma, 9g of Lactobacillus johnsonii, 18g of Lactobacillus rhamnosus, 10g of Bifidobacterium lactis, 24g of glucose, 8g of citric acid and 8g of sodium citrate were put into a stirring kettle, the speed was 120r / min, the mixture was stirred for 3min and mixed evenly to obtain a fermentation agent for fermenting Artemia.
[0072] Phaffia rhodozyma was purchased from Beijing Bio-Bowei Biotechnology Co., Ltd., No.: Bio-69760, freeze-dried powder.
[0073] Lactobacillus johnsonii was purchased from Shanghai Collection Biotechnology Center, number: SHBCC D51513, freeze-dried powder.
[0074] Lactobacillus rhamnosus was purchased from Shanghai Collection Biotechnology Center, No.: SHBCC D24377, freeze-dried powder.
[0075] Bifidobacterium lactis was purchased from Shanghai Collection Biotechnology Center, No.: SHBCC D24675, freeze-dried powder.
[0076] Glucose was purchased from Zhengzhou Yuhe Food Additive Co., Ltd., CAS No.: 2058-58-4.
[0077] Citric acid was purchased from Guangzhou Huayu Biotechnology Co., Ltd., CAS No.: 5949-29-1.
[0078] Sodium citrate was purchased from Guangzhou Huayu Biotechnology Co., Ltd., CAS No.: 68-04-2.
[0079] Example 6
[0080] A fermentation bacterial agent for fermenting Artemia comprises Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus, Bifidobacterium lactis, glucose, citric acid and sodium citrate.
[0081] Preparation method of fermentation agent for fermenting Artemia:
[0082] 24g of Phaffia rhodozyma, 10g of Lactobacillus johnsonii, 19g of Lactobacillus rhamnosus, 11g of Bifidobacterium lactis, 26g of glucose, 10g of citric acid and 10g of sodium citrate were put into a stirring kettle, the speed was 120r / min, the mixture was stirred for 3min and mixed evenly to obtain a fermentation agent for fermenting Artemia.
[0083] Phaffia rhodozyma was purchased from Beijing Bio-Bowei Biotechnology Co., Ltd., No.: Bio-69760, freeze-dried powder.
[0084] Lactobacillus johnsonii was purchased from Shanghai Collection Biotechnology Center, number: SHBCC D51513, freeze-dried powder.
[0085] Lactobacillus rhamnosus was purchased from Shanghai Collection Biotechnology Center, No.: SHBCC D24377, freeze-dried powder.
[0086] Bifidobacterium lactis was purchased from Shanghai Collection Biotechnology Center, No.: SHBCC D24675, freeze-dried powder.
[0087] Glucose was purchased from Zhengzhou Yuhe Food Additive Co., Ltd., CAS No.: 2058-58-4.
[0088] Citric acid was purchased from Guangzhou Huayu Biotechnology Co., Ltd., CAS No.: 5949-29-1.
[0089] Sodium citrate was purchased from Guangzhou Huayu Biotechnology Co., Ltd., CAS No.: 68-04-2.
[0090] Example 7
[0091] A method for preparing fermented Artemia comprises the following steps:
[0092] Step 1), drain the freshly caught Artemia in the net until no water drops for at least 30 seconds, then weigh 1 kg of Artemia, put it into a sealed plastic bag with one-way air outlet, add 10 g of fermentation bacteria, seal the plastic bag, and shake the plastic bag to mix well.
[0093] Step 2), leaving the mixture to ferment in a sealed state at room temperature for 3 days to obtain fermented Artemia.
[0094] The fermentation agent is the fermentation agent for fermenting Artemia in Example 1.
[0095] Example 8
[0096] A method for preparing fermented Artemia comprises the following steps:
[0097] Step 1), drain the freshly caught Artemia in the net until no water drops for at least 30 seconds, then weigh 1 kg of Artemia, put it into a sealed plastic bag with one-way air outlet, add 15 g of fermentation bacteria, seal the plastic bag, and shake the plastic bag to mix well.
[0098] Step 2), leaving the mixture to ferment in a sealed state at room temperature for 3 days to obtain fermented Artemia.
[0099] The fermentation agent is the fermentation agent for fermenting Artemia in Example 2.
[0100] Example 9
[0101] A method for preparing fermented Artemia comprises the following steps:
[0102] Step 1), drain the freshly caught Artemia in the net until no water drops for at least 30 seconds, then weigh 1 kg of Artemia, put it into a sealed plastic bag with one-way air outlet, add 20 g of fermentation bacteria, seal the plastic bag, and shake the plastic bag to mix well.
[0103] Step 2), leaving the mixture to ferment in a sealed state at room temperature for 3 days to obtain fermented Artemia.
[0104] The fermentation agent is the fermentation agent for fermenting Artemia in Example 3.
[0105] Example 10
[0106] A method for preparing fermented Artemia comprises the following steps:
[0107] Step 1), drain the freshly caught Artemia in the net until no water drops for at least 30 seconds, then weigh 1 kg of Artemia, put it into a sealed plastic bag with one-way air outlet, add 10 g of fermentation bacteria, seal the plastic bag, and shake the plastic bag to mix well.
[0108] Step 2), leaving the mixture to ferment in a sealed state at room temperature for 3 days to obtain fermented Artemia.
[0109] The fermentation agent is the fermentation agent for fermenting Artemia in Example 4.
[0110] Embodiment 11
[0111] A method for preparing fermented Artemia comprises the following steps:
[0112] Step 1), drain the freshly caught Artemia in the net until no water drops for at least 30 seconds, then weigh 1 kg of Artemia, put it into a sealed plastic bag with one-way air outlet, add 15 g of fermentation bacteria, seal the plastic bag, and shake the plastic bag to mix well.
[0113] Step 2), leaving the mixture to ferment in a sealed state at room temperature for 3 days to obtain fermented Artemia.
[0114] The fermentation agent is the fermentation agent for fermenting Artemia in Example 5.
[0115] Example 12
[0116] A method for preparing fermented Artemia comprises the following steps:
[0117] Step 1), drain the freshly caught Artemia in the net until no water drops for at least 30 seconds, then weigh 1 kg of Artemia, put it into a sealed plastic bag with one-way air outlet, add 20 g of fermentation bacteria, seal the plastic bag, and shake the plastic bag to mix well.
[0118] Step 2), leaving the mixture to ferment in a sealed state at room temperature for 3 days to obtain fermented Artemia.
[0119] The fermentation agent is the fermentation agent for fermenting Artemia in Example 6.
[0120] Comparative Example 1
[0121] A fermentation agent for fermenting Artemia, compared with Example 2, the only difference is:
[0122] Kluyveromyces marxianus was used to replace Phaffia rhodozyma in equal amounts.
[0123] Kluyveromyces marxianus was purchased from Beijing Bio-Bowei Biotechnology Co., Ltd., No.: Bio-52525, lyophilized powder.
[0124] Comparative Example 2
[0125] A fermentation agent for fermenting Artemia, compared with Example 2, the only difference is:
[0126] Lactobacillus plantarum subsp. plantarum was used to replace Lactobacillus johnsonii in equal amounts.
[0127] Lactobacillus plantarum subsp. plantarum was purchased from Shanghai Collection Biotechnology Center, No.: SHBCC D24495, freeze-dried powder.
[0128] Comparative Example 3
[0129] A fermentation agent for fermenting Artemia, compared with Example 2, the only difference is:
[0130] Lactobacillus delbrueckii subsp. bulgaricus was used to replace Lactobacillus rhamnosus,
[0131] Lactobacillus delbrueckii subspecies bulgaricus was purchased from Shanghai Collection Biotechnology Center, number: SHBCC D1440, freeze-dried powder.
[0132] Comparative Example 4
[0133] A fermentation agent for fermenting Artemia, compared with Example 2, the only difference is:
[0134] Bacillus coagulans was used to replace Bifidobacterium lactis in equal amounts.
[0135] Bacillus coagulans was purchased from Shanghai Biotechnology Collection Center, No. SHBCC D10861, freeze-dried powder.
[0136] Comparative Example 5
[0137] A fermentation agent for fermenting Artemia, compared with Example 2, the only difference is:
[0138] Kluyveromyces marxianus was used to replace Phaffia rhodozyma in equal amounts, Lactobacillus plantarum subsp. plantarum was used to replace Lactobacillus johnsonii in equal amounts, Lactobacillus delbrueckii subsp. bulgaricus was used to replace Lactobacillus rhamnosus in equal amounts, and Bacillus coagulans was used to replace Bifidobacterium lactis in equal amounts.
[0139] Kluyveromyces marxianus was purchased from Beijing Bio-Bowei Biotechnology Co., Ltd., No.: Bio-52525, lyophilized powder.
[0140] Lactobacillus plantarum subsp. plantarum was purchased from Shanghai Collection Biotechnology Center, No.: SHBCC D24495, freeze-dried powder.
[0141] Lactobacillus delbrueckii subspecies bulgaricus was purchased from Shanghai Collection Biotechnology Center, number: SHBCC D1440, freeze-dried powder.
[0142] Bacillus coagulans was purchased from Shanghai Biotechnology Collection Center, No. SHBCC D10861, freeze-dried powder.
[0143] Comparative Example 6
[0144] A method for preparing fermented Artemia, compared with Example 8, differs only in that:
[0145] The fermentation agent is the fermentation agent used for fermenting Artemia in Comparative Example 1.
[0146] Comparative Example 7
[0147] A method for preparing fermented Artemia, compared with Example 8, differs only in that:
[0148] The fermentation agent is the fermentation agent used for fermenting Artemia in Comparative Example 2.
[0149] Comparative Example 8
[0150] A method for preparing fermented Artemia, compared with Example 8, differs only in that:
[0151] The fermentation agent is the fermentation agent used for fermenting Artemia in Comparative Example 3.
[0152] Comparative Example 9
[0153] A method for preparing fermented Artemia, compared with Example 8, differs only in that:
[0154] The fermentation agent is the fermentation agent used for fermenting Artemia in Comparative Example 4.
[0155] Comparative Example 10
[0156] A method for preparing fermented Artemia, compared with Example 8, differs only in that:
[0157] The fermentation agent is the fermentation agent used for fermenting Artemia in Comparative Example 5.
[0158] Experiment 1
[0159] Several packages of fermented Artemia prepared in Examples 7-12 and Comparative Examples 6-10 were randomly selected.
[0160] The experiment was carried out with 30 packages in a group, and the groups were divided into groups for storage for 30, 60 and 90 days.
[0161] The details are as follows:
[0162] 30-day preservation experiment: The fermented Artemia were kept sealed in a light-proof laboratory at 36°C for 30 days. The packages were opened and the presence of a putrefactive odor was determined by smell. The number of packages (packets) with a putrefactive odor in each group was recorded.
[0163] 60-day preservation experiment: The fermented Artemia was kept sealed in a light-proof laboratory at 36°C for 60 days. The package was opened and the presence of a putrefactive odor was determined by smell. The number of packages (packets) with a putrefactive odor in each group was recorded.
[0164] 90-day preservation experiment: The fermented Artemia were kept sealed in a light-proof laboratory at 36°C for 90 days. The packages were opened and the presence of a putrefactive odor was determined by smell. The number of packages (packets) with a putrefactive odor in each group was recorded.
[0165] The specific test data of Experiment 1 are shown in Table 1.
[0166] Table 1
[0167]
[0168] According to the data comparison of each embodiment and comparative example in Table 1, each embodiment and comparative example did not show corruption phenomenon when stored for 30 days. However, when stored for 60 days, comparative examples 6-10 showed more corruption phenomenon, while embodiments 7-12 still did not show corruption phenomenon. It can be seen that the fermentation bacteria agent of each embodiment can make Artemia less likely to corrupt for a longer period of time, have a longer storage period, and be more convenient for large-scale transportation. Moreover, no preservatives are added, which will not affect the health of aquatic animals and has high economic value.
[0169] The fermentation bacteria in Comparative Examples 6-10 use other fermentation bacteria to replace red Phaffia yeast, Lactobacillus johnsonii, Lactobacillus rhamnosus, and Bifidobacterium lactis alone or in full. Although fermentation products can also be produced and can play a certain antiseptic role, the antiseptic effect is significantly worse than that of Examples 7-12 in which red Phaffia yeast, Lactobacillus johnsonii, Lactobacillus rhamnosus, and Bifidobacterium lactis are compounded. It can be seen that only when red Phaffia yeast, Lactobacillus johnsonii, Lactobacillus rhamnosus, and Bifidobacterium lactis are compounded, the special fermentation products can play a specific role in inhibiting corruption, thereby playing a long-term antiseptic effect.
[0170] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.
Claims
1. A fermentation agent for fermenting Artemia, characterized in that: It is a compound of Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus and Bifidobacterium lactis; The mass ratio of Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus and Bifidobacterium lactis is 22-24:8-10:17-19:9-11; The Phaffia rhodozyma was purchased from Beijing Bio-Bowei Biotechnology Co., Ltd., with the number: Bio-69760, freeze-dried powder; The Lactobacillus johnsonii was purchased from Shanghai Collection Biotechnology Center, number: SHBCC D51513, freeze-dried powder; The Lactobacillus rhamnosus was purchased from Shanghai Collection Biotechnology Center, number: SHBCC D24377, freeze-dried powder; The Bifidobacterium lactis was purchased from Shanghai Collection Biotechnology Center, with the serial number: SHBCC D24675, and is freeze-dried powder.
2. A fermentation agent for fermenting Artemia, characterized in that: It is compounded with functional adjuvant, Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus and Bifidobacterium lactis; The mass ratio of Phaffia rhodozyma, Lactobacillus johnsonii, Lactobacillus rhamnosus, Bifidobacterium lactis and functional additives is 22-24:8-10:17-19:9-11:34-46; The functional auxiliary agent is a compound of glucose, citric acid and sodium citrate; The mass ratio of glucose, citric acid and sodium citrate is 22-26:6-10:6-10; The Phaffia rhodozyma was purchased from Beijing Bio-Bowei Biotechnology Co., Ltd., with the number: Bio-69760, freeze-dried powder; The Lactobacillus johnsonii was purchased from Shanghai Collection Biotechnology Center, number: SHBCC D51513, freeze-dried powder; The Lactobacillus rhamnosus was purchased from Shanghai Collection Biotechnology Center, number: SHBCC D24377, freeze-dried powder; The Bifidobacterium lactis was purchased from Shanghai Collection Biotechnology Center, with the serial number: SHBCC D24675, and is freeze-dried powder.
3. A method for preparing fermented Artemia using the fermentation agent for fermenting Artemia according to claim 1 or 2, characterized in that: The following steps are involved: Step 1), directly put the freshly caught Artemia into a container, add the fermentation agent according to claim 1 or 2, and mix well; Step 2), fermentation at room temperature and in a sealed state to obtain fermented Artemia; In the step 1), 10-20 g of fermentation agent is added to every 1 kg of Artemia; In the step 2), the sealed fermentation time is ≥ 3 days.
Citation Information
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