Method for preparing feed additive by fermenting baical skullcap root stems and leaves with complex microbial inoculants

Abstract

The invention relates to a method for preparing a feed additive, in particular to a method for preparing a feed additive by fermenting stems and leaves of scutellaria baicalensis through a complex microbial inoculant. The method comprises the following steps: weighing scutellaria baicalensis stem and leaf powder, JM07 saccharomyces cerevisiae fermentation liquor, L6041 lactobacillus paracasei fermentation liquor, molasses, sodium chloride and water, uniformly mixing, and fermenting in a fermentation tank. The L6041 lactobacillus paracasei and the JM07 saccharomyces cerevisiae have a good symbiotic coexistence relationship, after the L6041 lactobacillus paracasei and the JM07 saccharomyces cerevisiae are compounded and the stems and leaves of the scutellaria baicalensis are fermented in an anaerobic fermentation mode, the probiotic activity of a fermentation product can be effectively improved, and after piglets are fed with the lactobacillus paracasei, the intestinal health of the piglets can be promoted, and the diarrhea of the piglets can be relieved.

Description

Technical Field

[0001] The invention relates to a method for preparing a feed additive. Background Art

[0002] With the advent of the "antibiotic ban" in the feed industry, Chinese herbal medicine has been highly valued as an "antibiotic alternative" feed product, but Chinese herbal medicine resources are limited, and making greater use of resources is one of the ways to solve the problem of insufficient resources. At present, the research and application of Chinese herbal medicine and its by-product fermentation in the feed field has gradually become a hot topic, but there are still great deficiencies in stable fermentation products. At the same time, there is still a lack of research on fermentation strains. There is no clear strain description in patents in multiple related fields, and some are only general categories without classification status descriptions of bacterial species. For example, Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus rhamnosus involved in CN 115088785 A, Enterococcus faecium, Lactobacillus plantarum, Lactobacillus lactis, Saccharomyces cerevisiae and Candida utilis involved in CN 117204505 A, Bacillus, yeast and lactic acid bacteria involved in CN 115211501 A. And even if the species are of the same genus status, there are also great differences in the functions of different strains. However, it is well known that only by using strains with clear classification status and excellent performance strains that can be well matched with substrates to ferment corresponding products can we produce functionally stable biological feed fermentation products, thereby ensuring the safety of products and the orderliness of the market. One of the most critical factors determining the stability of Chinese herbal fermented feed products and the quality of fermentation is the need for excellent and stable strains, but there is still a big gap in research on this aspect. As an important Chinese herbal medicine variety, Scutellaria baicalensis is used in many prescription medicines and health products. It has a good market prospect and a stable demand growth. As a by-product of the Chinese herbal medicine Scutellaria baicalensis, the stems and leaves of Scutellaria baicalensis retain the chemical components of Scutellaria baicalensis to a certain extent and have certain medicinal value. They can be used as feed additives in the breeding industry. However, due to its unique bitter taste, animals are not very active in feeding, which limits its application to a certain extent. After fermentation with probiotics, its smell can be effectively improved, which not only improves its palatability, but also helps promote the intestinal health of animals. Summary of the invention

[0003] The invention provides a method for preparing a feed additive by fermenting scutellaria baicalensis stems and leaves with a composite bacterial agent.

[0004] The method for preparing a feed additive by fermenting scutellaria stems and leaves with a composite bacterial agent comprises the following steps: weighing 90-100 parts of scutellaria stem and leaf powder, 9-11 parts of JM07 brewer's yeast fermentation liquid with a bacterial activity of 200-500 million cfu / ml, 9-11 parts of L6041 lactobacillus paracasei fermentation liquid with a bacterial activity of 2-5 billion cfu / ml, 2-3 parts of molasses, 0.5-1.5 parts of sodium chloride and 110-150 parts of water according to weight, mixing the mixture evenly, placing the mixture in a fermentation tank, compacting and exhausting air, sealing the mixture and fermenting the mixture at 18-23°C for 2-4 days.

[0005] The strain involved in the present invention is suitable for fermentation under low temperature conditions in the north. The preservation number of brewer's yeast JM07 (Saccharomyces cerevisiae) is CGMCC No.32039, which has good low-temperature growth ability and strain vitality. The preservation number of the strain L6041 Lactobacillus paracasei (Lactobacillus paracasei) involved in the present invention is CGMCC No.22530, and the strain has excellent low-temperature growth ability and acid production ability. Lactic acid bacteria are anaerobic bacteria, and brewer's yeast has two fermentation pathways, which can be aerobic or anaerobic, so the presence of yeast in a non-absolutely closed system can provide the necessary growth environment for the growth of lactic acid bacteria and can also provide the required yeast protein. The two strains of bacteria form a good symbiotic coexistence relationship in this regard. After L6041 and JM07 are compounded and fermented by anaerobic fermentation, the probiotic activity of the fermentation product can be effectively improved, and after feeding piglets, the intestinal health of piglets can be promoted and piglet diarrhea can be alleviated.

[0006] The feed additive prepared by the present invention is placed for about one year without any mildew, and the composite fermentation system prepared by the present invention has excellent effects in stability and mildew prevention. The strain used by the present invention can be cultured at low temperatures, and the storage method of the composite fermentation preparation is simpler, and it can maintain good activity during normal storage and has a long shelf life.

[0007] The brewer's yeast JM07 (Saccharomyces cerevisiae) of the present invention is deposited in the General Microbiology Center of the China Microbiological Culture Collection Administration, with a deposit address of No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences, with a deposit number of CGMCC No.32039 and a deposit date of September 23, 2024.

[0008] The Lactobacillus paracasei L6041 (Lactobacillus paracasei) of the present invention is deposited in the General Microbiology Center of the China Culture Collection Administration, with the deposit address at No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences, with the deposit number CGMCC No. 22530 and the deposit date being May 14, 2021. BRIEF DESCRIPTION OF THE DRAWINGS

[0009] Figure 1 This is an optical microscopic photograph of bacterial cells of the JM07 strain;

[0010] Figure 2 This is a photo of the JM07 strain colony;

[0011] Figure 3 is the growth curve of strain JM07 at different temperatures;

[0012] Figure 4 Antagonism of L6041 bacterial plate on HC00 plate;

[0013] Figure 5 Antagonism of L6041 bacterial plate on JM07 plate;

[0014] Figure 6 Antagonism of L6041 bacterial plate on JM00 plate;

[0015] Figure 7 This is a curve chart showing the change of probiotic viability over time. DETAILED DESCRIPTION

[0016] The following will be combined with 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.

[0017] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments may be combined with each other.

[0018] Specific implementation method one: In this implementation method, the method for preparing feed additives by fermenting Scutellaria baicalensis stems and leaves with a composite bacterial agent is as follows: 90 to 100 parts of Scutellaria baicalensis stem and leaf powder, 9 to 11 parts of JM07 brewer's yeast fermentation liquid with a bacterial activity of 200 million to 500 million cfu / ml, 9 to 11 parts of Lactobacillus paracasei fermentation liquid with a bacterial activity of 2 billion to 5 billion cfu / ml, 2 to 3 parts of molasses, 0.5 to 1.5 parts of sodium chloride, and 110 to 150 parts of water are weighed according to weight portions, mixed evenly, placed in a fermentation tank, compacted to expel air, sealed, and fermented at 18 to 23°C for 2 to 4 days.

[0019] Specific implementation method 2: The brewer's yeast used to ferment the stems and leaves of Scutellaria baicalensis to prepare the feed additive is JM07 brewer's yeast (Saccharomyces cerevisiae), with a preservation number of CGMCC No.32039 and a preservation date of September 23, 2024.

[0020] The preparation method of JM07 brewer's yeast fermentation liquid in this embodiment is as follows: JM07 brewer's yeast is inoculated into a glucose yeast culture medium and fermented at a temperature of 28° C. for 36 to 48 hours to obtain JM07 brewer's yeast fermentation liquid, wherein the active count of the yeast fermentation bacteria reaches 200 to 500 million cfu / ml.

[0021] Screening and domestication method of low-temperature JM07 brewer's yeast: 10 ml of naturally fermented wine fermentation mud was placed in a sterile water triangle bottle with glass beads, and vibrated at 200r / min for 30min to mix well. Using the 10-fold dilution method, 1 mL was placed in 9 mL of sterile water and mixed well, and diluted 10 -1 , diluted to 10 -7 . Take 0.1 ml of different gradients of dilutions, spread them on malt wort agar medium plates respectively, and invert and culture them in a constant temperature box at 10℃~15℃ until colonies grow, select colonies of different forms, and purify the isolated strains by the plate streak method until single colonies are obtained. Repeatedly acclimate and culture the single strain in the temperature range of 15℃~35℃, and pass it on for no less than 20 times until the strain can be stably passed on. The isolated strains are fermented in malt wort liquid culture at 10℃~15℃, at static, 100r / min, and 150r / min, respectively. After 2-3 days, the number of fermented bacteria in each sample is determined, and the strains with a stable number of bacteria at 10 after fermentation are selected. 8 The stable strain is the strain numbered JM07. The strain was isolated in Harbin in March 2019.

[0022] 1 Identification and growth curve of strain JM07

[0023] 1.1 Strain identification and morphological observation

[0024] The bacterial cells of JM07 strain are oval, elliptical or ovoid, with a diameter of 5-10 μm, and budding. After growing on glucose yeast extract medium for 48 hours, the colonies are milky white, raised, and moist. Figure 1 This is an optical microscopic photograph of JM07 bacterial cells. Figure 2 This is a colony photo of the JM07 strain. The optimal growth temperature range of the JM07 strain is 15℃~35℃, and the optimal growth pH range is 4.0~6.0. Using 26Sr DNA molecular biological identification, the sequence obtained by sequencing was compared in NCBI. The strain has a similarity of 99.65% with Saccharomyces cerevisiae (brewer's yeast). JM07 can be identified as Saccharomyces cerevisiae.

[0025] 1.2 Growth curve of JM07 strain at different temperatures:

[0026] The culture medium used for liquid fermentation of the strain: 2.0g glucose, 2.0g peptone, 1.0g yeast powder, 100ml water. According to the above proportions, a total of 4500ml was prepared and divided into 50ml Erlenmeyer flasks. Each bottle was filled with 25ml of culture medium. Each sample was repeated in 3 bottles, for a total of 180 bottles. Each bottle was inoculated with 0.1ml of seed liquid and cultured in a constant temperature oscillator at 120r / min. The liquid culture medium without bacteria was used as a blank control. The bacterial density was measured every 4 to 6 hours, and the average value of 3 repetitions was taken. The OD value at a wavelength of 540nm was measured by spectrophotometry, and a growth curve was drawn. Table 1 shows the OD value of strain JM07 at 540nm at different temperatures. Figure 3 Growth curves of strain JM07 at different temperatures.

[0027] Table 1 OD values ​​of strain JM07 at 540 nm at different temperatures

[0028] Time, h 15℃ 28℃ 35℃ 0 0 0 0 4 0.125 0.225 0.358 8 0.645 0.868 1.025 12 0.965 1.451 1.579 16 1.267 1.702 1.765 22 1.476 1.865 1.973 28 1.698 1.931 1.996 32 1.732 1.943 1.989 38 1.789 1.977 1.992 42 1.774 1.987 1.978 46 1.798 1.994 2.003 52 1.876 2.023 1.987 56 1.893 1.998 1.934

[0029] From the growth curves of the strains at different temperatures ( Figure 3 ) It can be seen that the strain has a wide growth range. It can grow well at a low temperature of 15℃, and it only takes more than 1 day to grow to the stable period. However, the strain survives longer under low temperature conditions, and still has a high bacterial viability after 56 hours of growth; at a temperature of 35℃, the strain grows rapidly, and the strain grows to the stable period in less than 24 hours, but as time goes by, the bacterial growth activity decreases rapidly. At a temperature of 28℃, the strain has the highest bacterial density in the stable period, which can be considered to be the highest bacterial viability.

[0030] Specific embodiment three: The difference between this embodiment and specific embodiment one is that the Lactobacillus paracasei used to ferment the stems and leaves of Scutellaria baicalensis to prepare feed additives is L6041 Lactobacillus paracasei (Lactobacillus paracasei), with a preservation number of CGMCC No.22530 and a preservation date of May 14, 2021.

[0031] The preparation method of L6041 Lactobacillus paracasei fermentation liquid in this embodiment comprises the following steps: inoculating L6041 Lactobacillus paracasei into a slant culture medium and culturing it at a temperature of 30° C. for 24 to 48 hours, then transferring it to an MRS liquid culture medium and culturing it at a temperature of 30° C. for 36 to 48 hours, thereby obtaining L6041 Lactobacillus paracasei fermentation liquid, wherein the bacterial count of the Lactobacillus paracasei fermentation liquid reaches 2 to 5 billion cfu / ml.

[0032] Example 1 Antagonism experiment between JM07 saccharomyces cerevisiae and L6041 Lactobacillus paracasei

[0033] Activation of JM07 brewer's yeast: Inoculate JM07 brewer's yeast into glucose yeast solid culture medium and activate and culture it at 28°C for 36 to 48 hours.

[0034] Activation of Lactobacillus paracasei L6041: Inoculate Lactobacillus paracasei L6041 into slant culture medium and culture anaerobically at 30°C for 24 to 48 hours.

[0035] 1. Antagonism experiment of strains

[0036] 1.1 Pick a ring of activated Lactobacillus paracasei L6041, put it into a test tube with 9ml sterile water, mix it in a rotary shaker, take 0.1ml and put it on an MRS agar plate, spread it evenly with a glass scraper, repeat 5 plates, put it upside down in an anaerobic culture box, and culture it in a constant temperature incubator at 30℃±2℃ until the bacterial moss is full. Use a sterilized circular knife to cut the cultured into bacterial slices.

[0037] 1.2 Pick one loop of activated yeast JM07, HC00 (commercially available strains), and JM06 slant strains, put them into a test tube with 9ml sterile water, mix them evenly in a rotary shaker, take 0.1ml and put it on a yeast agar plate, spread it evenly with a glass scraper, and then stick the bacterial sheet in 1.1 on the plate, repeat 3 times for each sample. Place it in an incubator and culture it at a constant temperature of 30℃ to observe the growth of the strain. The results are as follows Figures 4 to 6 As shown, Figure 4 Antagonism of L6041 bacterial slices on HC00 plates, Figure 5 Antagonism of L6041 bacterial plate on JM07 plate, Figure 6 Antagonism of L6041 bacterial plate on JM00 plate.

[0038] from Figures 4 to 6 From the results, only strain JM07 can grow well with strain L6041 in an environment, and have a mutually promoting effect; strain L6041 has an inhibitory effect on strain HC00, indicating that there is an antagonistic effect between the two; strain L6041 has no antagonistic effect on strain JM06, but there is no growth-promoting effect between the two. JM06 is Saccharomyces cerevisiae. This experiment shows that different strains have different effects, and different strains of the same strain have different strain characteristics. Only by selecting strains with good matching can the stability of the environment in the system be promoted. So as the preferred strain for fermentation composite, the present invention preferably Lactobacillus paracasei L6041 and Saccharomyces cerevisiae JM07 are used to carry out composite fermentation of Scutellaria baicalensis stems and leaves.

[0039] Example 2 Comparative experiment: Different fermentation methods were used for the stems and leaves of Scutellaria baicalensis

[0040] Comparative experiment 1 Comparative experiment of artificial inoculation fermentation and natural fermentation of Scutellaria baicalensis stems and leaves

[0041] 1. Material handling:

[0042] 1.1 Scutellaria baicalensis stems and leaves: Collect the Scutellaria baicalensis stems and leaves in autumn, dry them, and crush them into pieces less than 0.5 cm in length to prepare Scutellaria baicalensis stem and leaf powder for later use.

[0043] 1.2 Bacteria treatment:

[0044] The preparation method of JM07 brewer's yeast fermentation liquid is as follows: JM07 brewer's yeast is inoculated into a glucose yeast culture medium and fermented and cultured at a temperature of 28° C. for 36 to 48 hours to obtain JM07 brewer's yeast fermentation liquid, wherein the number of yeast fermentation bacteria reaches 200 million to 500 million cfu / ml.

[0045] The preparation method of L6041 Lactobacillus paracasei fermentation liquid is as follows: L6041 Lactobacillus paracasei is inoculated into a slant culture medium and anaerobically cultured at a temperature of 30°C for 24 to 48 hours, and then transferred to an MRS liquid culture medium and cultured at a temperature of 30°C for 36 to 48 hours to obtain L6041 Lactobacillus paracasei fermentation liquid, wherein the bacterial count of the Lactobacillus paracasei fermentation liquid reaches 2 to 5 billion cfu / ml.

[0046] 1.3 Culture medium: MRS liquid and solid culture medium are used for the culture of L6041 Lactobacillus paracasei, and glucose yeast medium is used for the culture of JM07 Saccharomyces cerevisiae.

[0047] 2. Methods:

[0048] 2.1 Fermentation sample Y4: Mix 100 g of Scutellaria baicalensis stem and leaf powder, 10 ml of L6041 fermentation liquid, 10 ml of JM07 fermentation liquid, 2.5 g of molasses, 1 g of sodium chloride, and 130 ml of water evenly, put into a conical flask, fill and compact, expel the air, cover with plastic sealing film, and ferment at 20°C for 3 days.

[0049] 2.2 Fermentation sample Y5: Mix 100 g of Scutellaria baicalensis stem and leaf powder, 6 g of molasses, 1 g of sodium chloride, and 150 ml of water evenly, put into a conical flask, fill and compact, expel the air, cover with plastic sealing film, and ferment at room temperature of 20°C for 3 days.

[0050] After 3 days of fermentation, the number of probiotics, water content, and pH value of samples Y4 and Y5 were determined, and the organic acid composition in the samples was determined by high performance liquid chromatography. Each sample was repeated 3 times, and the average value of the test results was taken.

[0051] 3. Results

[0052] Under room temperature, the lactic acid bacteria content of the Y4 sample artificially inoculated with L6041 lactic acid bacteria and JM07 yeast reached 1.5 billion cfu / g after 3 days, and the pH value dropped significantly to 3.37; the lactic acid bacteria content of the Y5 sample naturally fermented was only 50 million cfu / g after 3 days, and the pH value did not drop significantly. This shows that inoculating probiotics to ferment the stems and leaves of Scutellaria baicalensis can effectively shorten the fermentation process of the stems and leaves of Scutellaria baicalensis under the same conditions and improve the production efficiency. Thereby reducing the cost of production. At the same time, in the determination of organic acids, the present invention found that sample Y4 contained a richer variety of organic acid compositions. Table 2 shows the changes in indicators after the fermentation of Scutellaria baicalensis stems and leaves under different inoculation modes.

[0053] Table 2 Changes of yellow stem and leaf fermentation indicators under different inoculation modes

[0054]

[0055] Comparative experiment 2 Comparative experiment of different treatment methods of Scutellaria baicalensis stems and leaves

[0056] 1. Material handling:

[0057] 1.1 Scutellaria baicalensis stems and leaves: Collect the Scutellaria baicalensis stems and leaves in autumn, dry them, and crush them into pieces less than 0.5 cm in length to prepare Scutellaria baicalensis stem and leaf powder for later use.

[0058] 1.2 Bacterial strain treatment: L6041 Lactobacillus paracasei and JM07 Saccharomyces cerevisiae were subjected to liquid fermentation to obtain fermentation broths of the two strains of bacteria. The number of L6041 lactic acid bacteria fermentation bacteria reached 5 billion cfu / ml, and the number of JM07 yeast fermentation bacteria reached 500 million cfu / ml.

[0059] 1.3 Culture medium: MRS liquid and solid culture medium are used for the culture of lactic acid bacteria, and glucose yeast medium is used for the culture of yeast.

[0060] 2. Methods:

[0061] According to the method, 100 g of scutellaria stem and leaf powder, 10 ml of 10% molasses, 0.5 g of sodium chloride and 100 ml of water were mixed evenly, divided into high-pressure sterilization bags, and sterilized by wet heat at 121°C for 30 minutes. A total of 50 bags were sterilized.

[0062] 2.1 Sample CL1: Add 10 ml of Lactobacillus paracasei to each sterilized Scutellaria baicalensis stem and leaf powder bag, mix well, put into bags, seal with a vacuum sealer, and place in an environment at 28°C for 2 days. After 2 days, take out and store in an environment at room temperature of 15°C. Mix 15 bags in total.

[0063] 2.2 Sample CL2: Add 5 ml of 6041 Lactobacillus paracasei and 5 ml of JM07 Saccharomyces cerevisiae to each sterilized Scutellaria baicalensis stem and leaf powder bag, mix well, put into bags, seal with a vacuum sealer, and place in an environment at 28°C for 2 days. After 2 days, take out and store in an environment at room temperature of 15°C. Mix 15 bags in total.

[0064] After 2 days of fermentation, the water content, sample pH value, and number of viable probiotics of CL1 and CL2 samples were measured on the 3rd day; the number of viable bacteria on the 10th, 20th, and 40th days; and the content of crude fiber, crude fat, and crude protein in the samples was measured on the 40th day. Each treatment was repeated 3 times, and the average value of the measurement results was taken.

[0065] 3. Results:

[0066] Table 3 shows the comparison results of physical and nutritional indicators of Scutellaria stem and leaf after single fermentation and compound fermentation. It can be seen from Table 3 that the effects of lactic acid bacteria single fermentation and compound fermentation of Scutellaria stem and leaf powder on water content, pH value and crude fiber are consistent, and the pH value has dropped to about 4, which can indicate that the organic acid content of the samples is high. However, the crude protein content of the compound fermentation sample is 16.8% higher than that of the single fermentation, and the crude fat content of the compound sample is also 32.7% higher than that of the single fermentation, indicating that the use of compound fermentation effectively improves the quality of the fermented samples and improves the nutritional structure of the samples.

[0067] Table 4 shows the changes in the number of probiotics over time. Figure 7 The curve diagram of the probiotic viability over time is shown in Table 4 and Figure 7The results show that: First, the viable number of probiotics in compound fermentation is significantly higher than that in single fermentation. The initial viable number is 58.8% higher, and the higher ratio gradually increases with time to 315% on the 40th day, indicating that the compound fermentation of the preferred strains promotes the growth activity of the strains and improves the utilization rate of substances. It proves that the presence of the JM07 strain promotes the growth of the L6041 strain and provides it with a nutrient source, which is consistent with the results of the strain compounding experiment. Second, in an environment of 15°C, the viable number of CL1 or CL2 samples did not change significantly within 20 days. As time went on, the viable number decreased significantly, but the viable number of compound fermentation was still able to reach more than 1 billion.

[0068] In this fermentation system, the present invention only uses Scutellaria baicalensis stem and leaf powder, industrial molasses and edible salt, and the nutritional components are simple. This shows that under such simple nutritional conditions, the compounding of the preferred strains has a great promoting effect on the stability of the fermentation system and the accumulation of nutrients. Such a result can effectively reduce the cost investment in actual application scenarios and achieve the purpose of reducing costs and increasing efficiency.

[0069] Table 3 Comparison results of physical and nutritional indicators of Scutellaria stems and leaves after single fermentation and compound fermentation

[0070]

[0071] Table 4 Changes of probiotic viability over time

[0072]

Claims

1. A method for preparing a feed additive by fermenting the stems and leaves of Scutellaria baicalensis using a composite bacterial agent, characterized in that The method for preparing feed additives by fermenting scutellaria stems and leaves with a composite bacterial agent is as follows: 90 to 100 parts of scutellaria stem and leaf powder, 9 to 11 parts of JM07 brewer's yeast fermentation liquid with a bacterial activity of 200 million to 500 million cfu / ml, 9 to 11 parts of Lactobacillus paracasei fermentation liquid with a bacterial activity of 2 billion to 5 billion cfu / ml, 2 to 3 parts of molasses, 0.5 to 1.5 parts of sodium chloride, and 110 to 150 parts of water are weighed according to weight parts, mixed evenly, placed in a fermentation tank, compacted to expel air, sealed, and fermented at 18 to 23° C. for 2 to 4 days.

2. A method for preparing a feed additive by fermenting the stems and leaves of Scutellaria baicalensis, characterized in that The brewer's yeast used to ferment Scutellaria baicalensis stems and leaves to prepare feed additives is JM07 brewer's yeast (Saccharomyces cerevisiae), with a preservation number of CGMCC No.32039 and a preservation date of September 23, 2024.

3. The method for preparing a feed additive by fermenting the stems and leaves of Scutellaria baicalensis using a composite bacterial agent according to claim 1, characterized in that The Lactobacillus paracasei used to ferment the stems and leaves of Scutellaria baicalensis to prepare feed additives is L6041 Lactobacillus paracasei, with a preservation number of CGMCC No.22530 and a preservation date of May 14, 2021.

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