Microbial concentrated solution for fishy smell removal in freshwater fish culture

Abstract

The invention relates to the technical field of microorganism concentrated solutions, and discloses a freshwater fish culture fishy smell removal microorganism concentrated solution which is composed of natural humic acid accounting for 10%-15% of the total volume of the microorganism concentrated solution, the natural humic acid plays an important role in regulating the water environment, and the natural humic acid accounts for 10%-15% of the total volume of the microorganism concentrated solution. Suitable conditions can be provided for the growth of beneficial microorganisms, and meanwhile, the fishy smell can be preliminarily removed by reacting with part of substances causing the fishy smell. In order to reduce the fishy smell in a freshwater fish culture water body and improve the water quality, the fishy smell-removing microbial concentrated solution for freshwater fish culture is prepared by using the microbial concentrated solution consisting of natural humic acid, fulvic acid, natural beneficial microbial flora, biological enzyme, amino acid and efficient antibacterial enzyme components according to the requirements of timely addition and light shielding as much as possible. And for fish tank culture, the additive is diluted according to the proportion of 200 times for use, so that the fishy smell in freshwater fish culture water can be reduced, and the water quality can be improved.

Description

Technical Field

[0001] The invention relates to the technical field of microbial concentrates, in particular to a microbial concentrate for removing fishy smell in freshwater fish farming. Background Art

[0002] There are many reasons why freshwater fish produce fishy smell during the breeding process. On the one hand, trimethylamine oxide in the fish will be reduced to trimethylamine under the action of bacteria and other microorganisms. Trimethylamine is one of the main sources of fishy smell. On the other hand, the metabolites produced by some algae and plankton in the water and the fish's own secretions may also cause the fish to have a fishy smell. These fishy smells not only affect the taste and flavor of freshwater fish as food, reducing its market value, but also cause troubles in some deep processing processes.

[0003] Traditionally, there are many methods for removing fishy smell from freshwater fish farming. Physical methods, such as temporary culture in clean water, can allow fish to live in clean water for a period of time to excrete some substances that cause the fishy smell. However, this method is time-consuming and has limited effects. It is difficult to completely remove some deep-seated fishy smells. Chemical methods, such as the use of some food-grade deodorizers, such as citric acid and ascorbic acid, can reduce the fishy smell to a certain extent, but may introduce new chemical residue problems, and may also affect the quality and taste of the fish if used improperly.

[0004] Due to the large differences in freshwater fish farming environments in different regions, including water quality (pH, hardness, temperature, etc.), farming density, feed types and other factors, the existing microbial concentrates used for freshwater fish farming can basically only have good deodorizing effects on a few specific freshwater fish species or specific farming environments. For other species or freshwater fish in different environments, it is difficult for microorganisms to adapt and play a good deodorizing role; and the growth and metabolic activities of microorganisms are affected by a variety of environmental conditions. Even in the same farming area, changes in natural conditions such as water temperature and light in different seasons may also cause the deodorizing effect of microbial concentrates to be unstable; and in the process of freshwater fish farming, in addition to deodorizing treatment, it also involves a variety of farming operations such as fertilization, feeding, disease prevention and control. The existing microbial concentrates may have compatibility issues with certain farming operations. In view of this, we propose a microbial concentrate for deodorizing freshwater fish farming. Summary of the invention

[0005] The object of the present invention is to provide a microbial concentrate for removing fishy smell in freshwater fish farming, so as to solve the problems raised in the above-mentioned background technology.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A microbial concentrate for removing fishy smell in freshwater fish farming, comprising the following components:

[0008] Natural humic acid, accounting for 10% to 15% of the total volume of the microbial concentrate, plays an important role in regulating the water environment, providing suitable conditions for the growth of beneficial microorganisms, and reacting with some substances that cause fishy odor to initially remove the fishy smell. The appropriate ratio can ensure that it plays a better role and works well with other ingredients;

[0009] Fulvic acid, accounting for 5% to 10% of the total volume of the microbial concentrate, also helps to regulate the water environment and promote the growth of microorganisms. Its proportion is relatively moderate and can work with other ingredients to complete various functions;

[0010] Natural beneficial microbial flora, accounting for 30% to 40% of the total volume of microbial concentrate, is the core force for removing fishy smells. It is rich in variety and requires sufficient quantity to ensure that it can efficiently decompose odorous substances such as ammonia nitrogen and hydrogen sulfide in aquaculture water under specific conditions, while effectively inhibiting the growth of pathogenic microorganisms and unhealthy algae. It occupies a relatively important position in the entire microbial concentrate system.

[0011] Biological enzymes, accounting for 5% to 8% of the total volume of the microbial concentrate, can accelerate the decomposition and transformation process of odorous substances and enhance the digestion and immunity of fish. However, due to its relatively high catalytic efficiency, it does not require too high a proportion to play an important role in the system and promote the realization of overall fishy removal and fish health-related functions;

[0012] Amino acids, accounting for 8% to 12% of the total volume of the microbial concentrate, provide necessary nutrition for microbial growth, and can also participate in the neutralization reaction of fishy substances. The appropriate ratio can ensure good growth of microorganisms and assist in the performance of fishy smell removal function;

[0013] Highly effective antibacterial enzymes account for 3% to 5% of the total volume of the microbial concentrate. Although the amount is relatively small, as a key ingredient that can inhibit the growth and reproduction of pathogenic microorganisms and reduce the production of odor components from the source, a small amount of it can have a significant effect, avoiding potential adverse effects on other ingredients or fish due to excessively high proportions. At the same time, it can work together with other ingredients to form an effective fishy removal system.

[0014] Preferably, the natural beneficial microbial flora comprises a variety of different types of microorganisms, specifically including but not limited to lactic acid bacteria and Bacillus. These microorganisms metabolize the trimethylamine substance that produces fishy smell through their respective metabolic pathways. Lactic acid bacteria regulate the pH of water by producing organic acids, inhibiting the growth of harmful microorganisms that produce fishy smell. Bacillus can decompose organic pollutants, leftover bait, and feces in the water, thereby reducing the fishy smell and water odor caused by these substances. Different types of microorganisms cooperate with each other to jointly achieve efficient fishy removal and water purification functions.

[0015] Preferably, the pH value of the microbial concentrate is set between 5.5-7.5 to achieve the best synergistic fishy removal effect.

[0016] Preferably, the biological enzymes include but are not limited to proteases, amylases, and lipases, wherein proteases can decompose protein substances related to fishy smell, amylases can decompose polysaccharides related to fishy smell, and lipases can decompose lipid substances related to fishy smell. Through the synergistic effect of multiple biological enzymes, the decomposition and conversion of different types of fishy smell substances are accelerated, further improving the deodorization effect.

[0017] Preferably, the highly effective antibacterial enzyme has a significant inhibitory effect on common pathogenic microorganisms that produce odor, such as Escherichia coli and Vibrio, with an inhibition rate of more than 95%. By inhibiting the growth and reproduction of these pathogenic microorganisms, the odor components they produce are reduced, thereby reducing the fishy smell from the source.

[0018] Preferably, according to the freshwater fish breeding cycle, the first addition starts on the 15th day after the fry are released, and then added every 2 days, with each addition amounting to 2200 ml of microbial concentrate per cubic meter of breeding water. Through this timely addition method, the balance and stability of the microbial flora in the breeding water is maintained, ensuring the sustainability of the fishy smell removal effect. It has been verified by experiments that according to this addition method, the fishy smell of the fish body is always maintained at a low level throughout the entire breeding cycle.

[0019] Preferably, when using the hydroponic solution, the hydroponic solution containing the microbial concentrate is placed in an environment with a shading rate of more than 85%, such as using a blackout cloth or a light shielding hood for light-proofing. The light-proofing treatment protects the photosensitive components in the microbial concentrate, such as some biological enzymes and beneficial microbial flora, so that their activity is maintained at a high level, thereby ensuring the stability and effectiveness of the fishy smell removal system. Experimental verification shows that in a comparative test between the light-proofing treatment and the non-light-proofing treatment, the fishy smell removal effect of the light-proofing treatment group is improved by more than 60% during the entire use cycle.

[0020] Preferably, in terms of improving water quality, the microbial concentrate not only makes the water less turbid and odorless, but also reduces the chemical oxygen demand (COD) and biochemical oxygen demand (BOD) in aquaculture water. Experimental verification shows that in aquaculture water treated with the microbial concentrate, the COD content can be reduced by more than 75%, and the BOD content can be reduced by more than 80%.

[0021] Preferably, the microbial concentrate can not only reduce the fishy smell of fish, but also enhance the digestive ability and immunity of fish in terms of improving the quality of fish. Experimental verification shows that the intestinal digestive enzyme activity of fish treated with the microbial concentrate can be increased by more than 55%, and the immune indicators of fish (such as serum lysozyme activity and complement C3 content) can be increased by more than 45%.

[0022] Preferably, when the microbial concentrate is used, it needs to be diluted 200 times for use in fish tank farming, so as to decompose, transform or inhibit the production of fishy odor substances in freshwater fish farming water, thereby achieving the effect of effectively removing fishy odor and improving water quality to make it less turbid and odorless.

[0023] Compared with the prior art, the present invention provides a microbial concentrate for removing fishy smell in freshwater fish farming, which has the following beneficial effects:

[0024] 1. The microbial concentrate for removing fishy smell in freshwater fish farming is used to reduce the fishy smell in freshwater fish farming water and improve water quality. The microbial concentrate is composed of natural humic acid, fulvic acid, natural beneficial microbial flora, biological enzymes, amino acids, and high-efficiency antibacterial enzyme components, and is added in a timely manner and kept away from light as much as possible. For fish tank farming, it needs to be diluted 200 times before use, thereby reducing the fishy smell in freshwater fish farming water and improving water quality.

[0025] 2. In order to further improve the deodorizing effect and enhance the quality of fish, the microbial concentrate for deodorizing freshwater fish farming can decompose protein substances related to fishy smell through protease, polysaccharide substances related to fishy smell through amylase, and lipid substances related to fishy smell through lipase. Through the synergistic effect of multiple biological enzymes, the decomposition and conversion of different types of fishy smell substances are accelerated, thereby further improving the deodorizing effect.

[0026] 3. In order to achieve the functions of efficient fishy smell removal and water purification, the microbial concentrate for freshwater fish farming uses lactic acid bacteria to adjust the pH of the water by producing organic acids, inhibiting the growth of harmful microorganisms that produce fishy smells. Bacillus can decompose organic pollutants, leftover bait, and feces in the water, thereby reducing the fishy smell and water odor caused by these substances. Different types of microorganisms work together to achieve efficient fishy smell removal and water purification functions. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 Prepare a flow chart for the overall composition of the present invention;

[0028] Figure 2 This is a diagram showing the composition and function of the natural beneficial microbial flora of the present invention;

[0029] Figure 3 It is a composition and function diagram of the biological enzyme of the present invention. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only 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.

[0031] See also Figure 1 - Figure 3 , the present invention provides a technical solution:

[0032] A microbial concentrate for removing fishy smell in freshwater fish farming, comprising the following components:

[0033] Natural humic acid accounts for 10% to 15% of the total volume of the microbial concentrate. Natural humic acid plays an important role in regulating the water environment. It can provide suitable conditions for the growth of beneficial microorganisms and react with some substances that cause fishy smell to remove the fishy smell. The appropriate ratio can ensure that it plays a better role and cooperates well with other ingredients.

[0034] Fulvic acid accounts for 5% to 10% of the total volume of the microbial concentrate. Fulvic acid also helps to regulate the water environment and promote the growth of microorganisms. Its proportion is relatively moderate and can work with other ingredients to complete various functions, such as assisting natural humic acid in optimizing the water environment and participating in some potential reactions with fishy substances.

[0035] Natural beneficial microbial flora accounts for 30% to 40% of the total volume of the microbial concentrate. As the core force for removing fishy smells, it is rich in species and needs to be in sufficient quantity to ensure that it can efficiently decompose odor substances such as ammonia nitrogen and hydrogen sulfide in the aquaculture water under specific conditions, while effectively inhibiting the growth of pathogenic microorganisms and unhealthy algae. It occupies a relatively important position in the entire microbial concentrate system.

[0036] Biological enzymes account for 5% to 8% of the total volume of the microbial concentrate. Biological enzymes can accelerate the decomposition and transformation process of odorous substances and enhance the digestion ability and immunity of fish. However, due to their relatively high catalytic efficiency, they do not need to be in too high a proportion to play an important role in the system and promote the realization of overall fishy removal and fish health-related functions.

[0037] Amino acids account for 8% to 12% of the total volume of the microbial concentrate. Amino acids provide necessary nutrition for microbial growth and can also participate in the neutralization reaction of fishy substances. The appropriate ratio can ensure good growth of microorganisms and assist in the performance of fishy smell removal function.

[0038] Highly effective antibacterial enzymes account for 3% to 5% of the total volume of the microbial concentrate. Although the amount is relatively small, as a key ingredient that can inhibit the growth and reproduction of pathogenic microorganisms and reduce the production of odor components from the source, a small amount of it can have a significant effect, avoiding potential adverse effects on other ingredients or fish due to excessively high proportions. At the same time, it can work together with other ingredients to form an effective fishy removal system.

[0039] In one embodiment of the present invention, the natural beneficial microbial flora includes a variety of different types of microorganisms, specifically including but not limited to lactic acid bacteria and Bacillus. These microorganisms metabolize and transform trimethylamine, a substance that produces fishy smell, through their respective metabolic pathways. Lactic acid bacteria regulate the pH of water by producing organic acids, thereby inhibiting the growth of harmful microorganisms that produce fishy smell. Bacillus can decompose organic pollutants, leftover bait, and feces in the water, thereby reducing the fishy smell and water odor caused by these substances. Different types of microorganisms cooperate with each other to achieve efficient fishy removal and water purification functions.

[0040] In addition, the pH value of the microbial concentrate is set between 5.5 and 7.5 to achieve the best synergistic deodorization effect. The specific experimental data are as follows (the higher the fish body fishy smell sensory evaluation score, the better the deodorization effect, and the same applies to the following text):

[0041] pH 4 4.5 5 5.5 6 6.5 7 7.5 8 Score 79 80 81 91 90 93 92 91 82

[0042] In addition, the biological enzymes mentioned here cover many types, including but not limited to proteases, amylases and lipases. These different types of biological enzymes play an extremely important role in removing the fishy smell produced in the process of freshwater fish farming. Specifically, proteases have unique decomposition capabilities. They can accurately act on protein substances that are closely related to the fishy smell. When these protein substances exist in the breeding water, proteases are like skilled craftsmen who gradually decompose them, thereby effectively reducing the fishy smell caused by these substances. Amylase also plays a key role in the deodorization process. It mainly targets polysaccharides related to the fishy smell. Relying on its powerful decomposition function, it methodically decomposes these polysaccharides. In this way, the polysaccharides that might have been caused by polysaccharides are removed. The fishy smell caused by sugar substances can be greatly reduced. The expertise of lipase lies in the decomposition of lipid substances related to fishy smell. In the breeding environment, once such lipid substances appear, lipase will quickly take effect and decompose them into smaller, relatively odorless material components, thereby reducing the production of fishy smell. More importantly, these biological enzymes do not fight alone, but through the clever synergy between each other, they form an efficient deodorization team. They cooperate with each other and complement each other, and can decompose and transform different types of fishy smell substances at the same time. This collaborative operation mode is like a closely coordinated assembly line, making the entire deodorization process more efficient and smooth, thereby further significantly improving the deodorization effect in the freshwater fish breeding process, and providing a strong guarantee for obtaining freshwater fish with excellent quality and no obvious fishy smell.

[0043] In one embodiment of the present invention, the highly effective antibacterial enzyme has a significant inhibitory effect on common pathogenic microorganisms that produce odor, such as Escherichia coli and Vibrio, with an inhibition rate of more than 95%. By inhibiting the growth and reproduction of these pathogenic microorganisms, the odor components produced by them are reduced, thereby reducing the fish odor from the source. The specific inhibition rate experimental data are as follows:

[0044]

[0045] In addition, the specific operation method of timely addition is: according to the freshwater fish breeding cycle, the first addition starts on the 15th day after the fry are released, and then it is added every 2 days. The amount of each addition is 2200 ml of microbial concentrate per cubic meter of breeding water. Through this timely addition method, the balance and stability of the microbial flora in the breeding water are maintained to ensure the continuity of the deodorization effect. It has been verified by experiments that according to this addition method, the fishy smell of the fish body is always kept at a low level throughout the breeding cycle. The specific experimental data are as follows:

[0046]

[0047] In addition, the specific requirements for avoiding light as much as possible are: when using hydroponic solution, place the hydroponic solution containing microbial concentrate in an environment with a light shielding rate of more than 85%, such as using blackout cloth or light shielding hood for light shielding. Through light shielding, the photosensitive components in the microbial concentrate, such as some biological enzymes and beneficial microbial flora, are protected to maintain their activity at a high level, thereby ensuring the stability and effectiveness of the deodorizing system. Experimental verification shows that in a comparative test between light shielding treatment and non-light shielding treatment, the deodorizing effect of the light shielding treatment group is increased by more than 60% during the entire use cycle. The specific experimental data are as follows:

[0048]

[0049] In one embodiment of the present invention, the microbial concentrate can improve water quality, not only making the water turbid and odorless, but also reduce the chemical oxygen demand (COD) and biochemical oxygen demand (BOD) in the aquaculture water. Experimental verification shows that in the aquaculture water treated with the microbial concentrate, the COD content can be reduced by more than 75%, and the BOD content can be reduced by more than 80%. The specific experimental data are as follows:

[0050]

[0051] In addition, this microbial concentrate has a very significant effect in improving the quality of fish. Its role is not limited to reducing the fishy smell emitted by the fish body. Its efficacy is also reflected in its ability to have a positive impact on the physiological functions of the fish itself, thereby effectively enhancing the digestive ability and immunity of the fish. Take the digestive ability of fish as an example. The activity of digestive enzymes in its intestines has been greatly improved. Experimental verification shows that the intestinal digestive enzyme activity of fish treated with microbial concentrate can be increased by more than 55%, and the immune indicators of fish (such as serum lysozyme activity and complement C3 content) can be increased by more than 45%. The specific experimental data are as follows:

[0052]

[0053] In addition, when using the microbial concentrate, it needs to be diluted 200 times for fish tank farming, so as to decompose, transform or inhibit the production of fishy odor substances in freshwater fish farming water, thereby effectively removing fishy odor and improving water quality so that it is not turbid and has no odor.

[0054] The above generally describes the present invention in detail, but it is obvious to a person skilled in the art that some modifications or improvements can be made to the present invention. Therefore, modifications or improvements that do not depart from the spirit of the present invention are within the scope of protection of the present invention.

Claims

1. A microbial concentrate for removing fishy smell in freshwater fish farming, characterized in that: It is composed of the following ingredients: Natural humic acid, accounting for 10% to 15% of the total volume of the microbial concentrate, plays an important role in regulating the water environment, providing suitable conditions for the growth of beneficial microorganisms, and reacting with some substances that cause fishy odor to initially remove the fishy smell; Fulvic acid, accounting for 5% to 10% of the total volume of the microbial concentrate, also helps to regulate the water environment and promote the growth of microorganisms. Its proportion is relatively moderate and can work with other ingredients to complete various functions; Natural beneficial microbial flora, accounting for 30% to 40% of the total volume of microbial concentrate, is the core force for removing fishy smells. It is rich in variety and needs to be in sufficient quantity to ensure that it can efficiently decompose odorous substances such as ammonia nitrogen and hydrogen sulfide in aquaculture water under specific conditions, while effectively inhibiting the growth of pathogenic microorganisms and unhealthy algae; Biological enzymes, accounting for 5% to 8% of the total volume of the microbial concentrate, can accelerate the decomposition and transformation of odorous substances and enhance the digestion and immunity of fish. However, due to its relatively high catalytic efficiency, it does not require a high proportion to play an important role in the system; Amino acids, accounting for 8% to 12% of the total volume of the microbial concentrate, provide necessary nutrients for the growth of microorganisms, and can also participate in the neutralization reaction of fishy substances; Highly effective antibacterial enzymes account for 3% to 5% of the total volume of the microbial concentrate. Although the amount is relatively small, as a key ingredient that can inhibit the growth and reproduction of pathogenic microorganisms and reduce the production of odor components from the source, a small amount of it can have a significant effect, avoiding potential adverse effects on other ingredients or fish due to excessively high proportions. At the same time, it can work together with other ingredients to form an effective fishy removal system.

2. The microbial concentrate for removing fishy smell from freshwater fish farming according to claim 1, characterized in that: The natural beneficial microbial flora includes a variety of different types of microorganisms, including but not limited to lactic acid bacteria and Bacillus. These microorganisms metabolize and transform trimethylamine, a substance that produces fishy smell, through their respective metabolic pathways. Lactic acid bacteria regulate the pH value of water by producing organic acids, thereby inhibiting the growth of harmful microorganisms that produce fishy smell. Bacillus can decompose organic pollutants, leftover bait, and feces in the water, thereby reducing the fishy smell and water odor caused by these substances.

3. The microbial concentrate for removing fishy smell from freshwater fish farming according to claim 1, characterized in that: The pH value of the microbial concentrate is set between 5.5 and 7.

5.

4. The microbial concentrate for removing fishy smell from freshwater fish farming according to claim 1, characterized in that: The biological enzymes include but are not limited to proteases, amylases, and lipases, wherein proteases can decompose protein substances related to fishy smell, amylases can decompose polysaccharide substances related to fishy smell, and lipases can decompose lipid substances related to fishy smell.

5. The microbial concentrate for removing fishy smell from freshwater fish farming according to claim 1, characterized in that: The highly effective antibacterial enzyme has a significant inhibitory effect on common pathogenic microorganisms that produce odor, such as Escherichia coli and Vibrio, and the inhibition rate thereof reaches more than 95%.

6. The microbial concentrate for removing fishy smell from freshwater fish farming according to claim 1, characterized in that: According to the freshwater fish breeding cycle, the first addition starts on the 15th day after the fish fry are released, and then it is added every 2 days. Each addition amount is 2200 ml of microbial concentrate per cubic meter of breeding water. Through this timely addition method, the balance and stability of the microbial flora in the breeding water is maintained, ensuring the sustainability of the deodorization effect.

7. The microbial concentrate for removing fishy smell in freshwater fish farming according to claim 1, characterized in that: When using the hydroponic solution, place the hydroponic solution containing the microbial concentrate in an environment with a shading rate of more than 85%, such as using a blackout cloth or a light shielding hood to protect it from light. By protecting it from light, the photosensitive components in the microbial concentrate, such as some biological enzymes and beneficial microbial flora, can be protected, so that their activity can be maintained at a high level, thereby ensuring the stability and effectiveness of the deodorization system.

8. The microbial concentrate for removing fishy smell in freshwater fish farming according to claim 1, characterized in that: In terms of improving water quality, microbial concentrate not only makes the water less turbid and odorless, but also can reduce the chemical oxygen demand (COD) and biochemical oxygen demand (BOD) in aquaculture water. Experimental verification shows that in aquaculture water treated with microbial concentrate, the COD content can be reduced by more than 75%, and the BOD content can be reduced by more than 80%.

9. The microbial concentrate for removing fishy smell in freshwater fish farming according to claim 1, characterized in that: In terms of improving the quality of fish, microbial concentrate can not only reduce the fishy smell, but also enhance the digestive ability and immunity of fish.

10. The microbial concentrate for removing fishy smell in freshwater fish farming according to claim 1, characterized in that: When using the microbial concentrate, it needs to be diluted 200 times before use for fish tank farming.

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