Preparation method and system of lactobacillus buchneri

Abstract

The invention relates to the technical field of feed processing, in particular to a lactobacillus buchneri preparation method and system, and the lactobacillus buchneri preparation method comprises the following steps: selecting lactobacillus buchneri as a main fermentation strain; the method comprises the following steps: culturing lactobacillus buchneri under an anaerobic condition by using a culture medium rich in saccharides, a nitrogen source and mineral substances; inoculating the cultured bacterial liquid into the pretreated ginkgo leaf waste residues, and carrying out fermentation treatment; fermentation conditions are monitored and adjusted in real time through an intelligent automatic control system, lactobacillus buchneri is selected as a main fermentation strain, and the lactobacillus buchneri grows and propagates rapidly in a complex organic matter environment due to good acid resistance and stress resistance and can effectively degrade cellulose and lignin, so that the fermentation efficiency is improved. A culture medium (such as glucose, yeast extract powder and peptone) rich in saccharides, a nitrogen source and mineral substances is used for culturing for 24-48 hours under the anaerobic conditions that the temperature is 30-37 DEG C and the pH value is 6.0-6.5, and rapid proliferation and activity of the strain are ensured.

Description

Technical Field

[0001] The present invention relates to the technical field of feed processing, and specifically to a preparation method and system for Lactobacillus buchneri. Background Art

[0002] With the rapid development of the global livestock industry, the demand for high-quality and high-efficiency feed continues to grow. Traditional feed production mainly relies on crop straws and other organic materials, but these raw materials have high cellulose and lignin contents, making it difficult for ruminant livestock to directly digest and absorb them, resulting in low feed utilization rate and increased breeding costs. Therefore, exploring new feed raw materials and efficient conversion technologies has become a research hotspot in the current livestock industry.

[0003] On the other hand, the treatment and utilization of waste residues generated after extracting the medicinal value from plants such as ginkgo leaves have become increasingly prominent as a common agricultural waste. If these waste residues are not properly treated, it will not only cause waste of resources but also may lead to environmental pollution problems. In recent years, microbial fermentation technology has attracted much attention because it can efficiently convert organic waste into valuable products, especially with great application potential in the field of feed production.

[0004] ‌Application Advantages of Lactobacillus buchneri‌ Lactobacillus buchneri, as a probiotic species, exhibits significant advantages during the feed fermentation process. This strain has strong fermentation ability and can effectively degrade complex carbohydrates such as cellulose and lignin, converting them into nutrients such as organic acids and amino acids that are easily digestible and absorbable by livestock. At the same time, the fermentation products of Lactobacillus buchneri can also improve the palatability of feed, promote the appetite of livestock, and thus enhance the breeding efficiency. Summary of the Invention

[0005] In view of the deficiencies of the prior art, the present invention provides a preparation method and system for Lactobacillus buchneri.

[0006] To achieve the above object, the present invention provides the following technical solutions: A preparation method for Lactobacillus buchneri of the present invention includes the following steps: (a) Select Lactobacillus buchneri as the main fermentation strain; (b) Use a culture medium rich in sugars, nitrogen sources, and minerals to culture Lactobacillus buchneri under anaerobic conditions; The culture medium includes glucose, yeast extract powder, and peptone; The culture conditions are a temperature of 30 - 37°C, a pH value of 6.0 - 6.5, and a culture time of 24 - 48 hours; (c) Inoculate the cultured bacterial liquid into the pretreated ginkgo leaf waste residue for fermentation treatment; The ginkgo leaf residue is crushed to make its particle size less than 1 cm, and the moisture content is adjusted to 50%-60%; The inoculation amount is 1%-5% (volume ratio), the fermentation condition is an anaerobic environment, the temperature is 30-37 °C, and the fermentation time is 48-72 hours; (d) The fermentation conditions are monitored and adjusted in real time through an intelligent automation control system to ensure the stability and controllability of the fermentation process.

[0007] Preferably, the pretreatment process of the ginkgo leaf residue further includes the following steps: (a) The ginkgo leaf residue is crushed to make its particle size reach <1 cm; (b) The initial moisture content of the residue is measured, and an appropriate amount of water is added to make the moisture content of the final material reach 50%-60%; (c) During the fermentation process, the pH value and volatile fatty acid content are regularly detected to ensure the smooth progress of the fermentation process.

[0008] Further preferably, it also includes an algorithm model based on the livestock growth cycle, trace elements, and nutritional formula for optimizing the feed formula. The algorithm model includes: (a) Design corresponding nutritional formulas according to the needs of livestock at different growth stages; (b) Through analytical methods such as high performance liquid chromatography (HPLC) and gas chromatography (GC), the contents of nutrients such as proteins, amino acids, vitamins, and minerals in the fermentation products are measured; (c) Combining the laboratory analysis results and livestock physiological data, optimize the feed formula to ensure its nutritional balance and easy digestion and absorption.

[0009] Most preferably, it includes: (a) A strain culture device for culturing Lactobacillus buchneri under anaerobic conditions; The strain culture device includes one or more fermentation tanks, and each fermentation tank is equipped with a temperature sensor, a pH sensor, and a dissolved oxygen sensor; (b) A pretreatment device for crushing the ginkgo leaf residue and adjusting its moisture content; The pretreatment device includes a crusher and a moisture adjustment device; (c) A fermentation device for inoculating the cultured bacterial liquid into the pretreated ginkgo leaf residue for fermentation treatment; The fermentation device includes one or more fermentation tanks, and each fermentation tank is equipped with a temperature control module, a humidity control module, a pH value monitoring module, and a gas component monitoring module; (d) An intelligent automation control system for monitoring and adjusting the fermentation conditions in real time to ensure the stability and controllability of the fermentation process; The intelligent automation control system includes a central controller, a sensor network, and a remote monitoring and alarm system.

[0010] Preferably, the intelligent automation control system includes: (a) A temperature control module for real-time monitoring and adjusting the temperature inside the fermentation tank; (b) A humidity control module for real-time monitoring and adjusting the humidity inside the fermentation tank; (c) A pH value monitoring module for real-time monitoring of the pH value inside the fermentation tank; (d) A gas composition monitoring module for real-time monitoring of the oxygen concentration and other gas components inside the fermentation tank; (e) A central controller, using PLC or DCS as the central controller, receiving sensor data and automatically adjusting the fermentation conditions; (f) A remote monitoring and alarm system, connected through the Internet, to achieve remote monitoring and fault alarm functions.

[0011] Further preferably, the strain culturing device further includes: (a) A culture medium preparation unit for preparing a culture medium rich in sugars, nitrogen sources, and minerals; The culture medium includes glucose, yeast extract powder, and peptone; (b) An inoculation unit for inoculating the cultured bacterial liquid into the pretreated ginkgo leaf waste residue; The inoculation unit includes a metering pump and a mixer for precisely controlling the inoculation amount.

[0012] Again preferably, the pretreatment device further includes: (a) A crusher for crushing the ginkgo leaf waste residue to a particle size less than 1 cm; (b) A moisture adjustment device for measuring the initial moisture content of the waste residue and appropriately adding moisture to make the moisture content of the final material reach 50% - 60%.

[0013] Preferably, the fermentation device further includes: (a) A stirring device for keeping the materials evenly mixed during the fermentation process; (b) An exhaust device for discharging the waste gas generated during the fermentation process and maintaining the stability of the gas environment inside the fermentation tank.

[0014] Compared with the prior art, the present invention provides a method and system for preparing Lactobacillus buchneri, having the following beneficial effects: Efficient growth: Selecting Lactobacillus buchneri as the main fermentation strain, because it has good acid resistance and stress resistance, grows and reproduces rapidly in a complex organic matter environment, and can effectively degrade cellulose and lignin.

[0015] Standardized culture conditions: Use a medium rich in sugars, nitrogen sources, and minerals (such as glucose, yeast extract, and peptone), and culture for 24 - 48 hours under anaerobic conditions at 30 - 37°C and a pH value of 6.0 - 6.5 to ensure rapid proliferation and activity of the bacterial strain.

[0016] High inoculum amount control: Inoculate the cultured bacterial liquid into the pretreated ginkgo leaf residue at 1% - 5% (volume ratio) to ensure that a sufficient number of microorganisms participate in the fermentation process, improving the fermentation rate and product quality.

[0017] Stable fermentation environment: Under anaerobic conditions, control the temperature at 30 - 37°C and the fermentation time at 48 - 72 hours. Regularly detect the pH value and volatile fatty acid content to ensure the smooth progress of the fermentation process and avoid fermentation failure or unstable product quality.

[0018] Resource reuse: Convert the residue after extracting the medicinal value from ginkgo leaves into high - nutritional - value feed, achieving the effective utilization of waste resources and reducing environmental pollution.

[0019] Improved production efficiency: Through an intelligent automated control system, real - time monitoring and adjustment of the fermentation process are achieved, reducing human operation errors and improving production efficiency and product quality.

[0020] Cost reduction: Optimize the production process and equipment configuration, reduce production costs, and improve economic benefits.

[0021] Significant environmental protection benefits: Through microbial fermentation treatment, convert waste into valuable feed, reduce waste emissions, and have significant environmental protection benefits. Description of the Drawings

[0022] Figure 1 It is a schematic diagram of the lactic acid bacteria fermentation culture of the present invention; Figure 2 It is a schematic diagram of the pretreated ginkgo leaf residue of the present invention; Figure 3 It is a schematic diagram of the mixed fermentation of ginkgo leaves and lactic acid bacteria of the present invention; Figure 4 It is a schematic diagram of the intelligent automated control system of the present invention. Detailed Embodiments

[0023] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts belong to the scope of protection of the present invention.

[0024] Please refer to Figures 1-4 , a preparation method of Lactobacillus buchneri of the present invention, comprising the following steps: (a) Select Lactobacillus buchneri as the main fermentation strain; (b) Use a culture medium rich in sugars, nitrogen sources and minerals to culture Lactobacillus buchneri under anaerobic conditions; The culture medium includes glucose, yeast extract powder and peptone; The culture conditions are a temperature of 30 - 37 °C, a pH value of 6.0 - 6.5, and a culture time of 24 - 48 hours; (c) Inoculate the cultured bacterial liquid into the pretreated ginkgo leaf residue for fermentation treatment; The ginkgo leaf residue is subjected to crushing treatment to make its particle size less than 1 cm, and the moisture content is adjusted to 50% - 60%; The inoculation amount is 1% - 5% (volume ratio), and the fermentation conditions are an anaerobic environment, a temperature of 30 - 37 °C, and a fermentation time of 48 - 72 hours; (d) Real - time monitor and adjust the fermentation conditions through an intelligent automation control system to ensure the stability and controllability of the fermentation process.

[0025] The present invention is a method for microbial fermentation treatment of the residue after extracting medicinal value from ginkgo leaves by Lactobacillus buchneri, and then preparing high - quality ruminant livestock feed. This method ensures the quality and safety of the feed by optimizing the strain cultivation equipment and process, the nutritional formula algorithm model, and the intelligent automation control system.

[0026] Overall working principle Select Lactobacillus buchneri: As the main fermentation strain, because it has good acid resistance and stress resistance, it can grow and reproduce in a complex organic matter environment and effectively degrade cellulose and lignin.

[0027] Culture medium preparation and strain cultivation: Use a culture medium rich in sugars, nitrogen sources and minerals to culture Lactobacillus buchneri under anaerobic conditions to ensure its rapid growth.

[0028] Pretreatment and fermentation: Crush the ginkgo leaf residue and adjust the moisture content, then inoculate Lactobacillus buchneri for fermentation treatment to produce high - nutritional - value feed.

[0029] Intelligent automation control: Real - time monitor and adjust the fermentation conditions through a temperature control module, a humidity control module, a pH value monitoring module and a gas composition monitoring module to ensure the stability and controllability of the fermentation process.

[0030] Working principle of each preferred technical solution Strain Selection and Cultivation Select Lactobacillus buchneri: Lactobacillus buchneri has good acid tolerance and stress resistance, and is suitable for fermentation in complex organic matter environments.

[0031] Culture Medium Preparation: Use components such as glucose, yeast extract powder, and peptone to provide sufficient nutrition for Lactobacillus buchneri.

[0032] Cultivation Conditions: Under anaerobic conditions, the temperature is controlled at 30 - 37 °C, the pH value is maintained between 6.0 - 6.5, and the cultivation time is 24 - 48 hours.

[0033] Pretreatment of Ginkgo Leaf Residue Crushing Treatment: Crush the ginkgo leaf residue to a particle size less than 1 cm for better contact with microorganisms.

[0034] Moisture Regulation: Measure the initial moisture content of the residue and add an appropriate amount of moisture to make the moisture content of the final material reach 50% - 60%.

[0035] Fermentation Treatment Inoculation Amount: Inoculate the cultured bacterial liquid into the pretreated ginkgo leaf residue at 1% - 5% (volume ratio).

[0036] Fermentation Conditions: Under anaerobic environment, the temperature is controlled at 30 - 37 °C, and the fermentation time is 48 - 72 hours.

[0037] Regular Detection: Regularly detect the pH value and volatile fatty acid content during fermentation to ensure the smooth progress of the fermentation process.

[0038] Nutritional Formula Optimization Algorithm Model Design: Design corresponding nutritional formulas according to the needs of livestock at different growth stages.

[0039] Nutritional Component Analysis: Determine the contents of nutrients such as proteins, amino acids, vitamins, and minerals in the fermentation products through analytical methods such as high - performance liquid chromatography (HPLC) and gas chromatography (GC).

[0040] Formula Optimization: Combine the laboratory analysis results and livestock physiological data to optimize the feed formula to ensure its nutritional balance and easy digestion and absorption.

[0041] Intelligent Automation Control System Temperature Control Module: Real - time monitor and adjust the temperature in the fermentation tank to ensure the stability of the fermentation environment.

[0042] Humidity Control Module: Real - time monitor and adjust the humidity in the fermentation tank to maintain suitable humidity conditions.

[0043] pH Value Monitoring Module: Real-time monitoring of the pH value inside the fermenter to ensure an appropriate acidity and alkalinity during the fermentation process.

[0044] Gas Composition Monitoring Module: Real-time monitoring of the oxygen concentration and other gas components inside the fermenter to maintain a stable gas environment inside the fermenter.

[0045] Central Controller: Using PLC or DCS as the central controller, receiving sensor data and automatically adjusting the fermentation conditions.

[0046] Remote Monitoring and Alarm System: Through Internet connection, realizing remote monitoring and fault alarm functions, facilitating timely adjustment of production parameters.

[0047] In the present invention, for the temperature control module, humidity control module, pH value monitoring module, and gas composition monitoring module inside the fermenter, related products with mature application technologies can be used. The functions, component parts, and working principles of each related component are as follows: Temperature Control Module Function The temperature control module is used for real-time monitoring and adjustment of the temperature inside the fermenter to ensure that the fermentation process proceeds within the optimal temperature range. This module can automatically adjust the heating or cooling device according to the set target temperature to maintain a stable fermentation environment.

[0048] Component Parts Temperature Sensor: Usually, high-precision thermocouple or RTD (Resistance Temperature Detector) sensors are used, installed at different positions inside the fermenter (such as the tank wall, material center, etc.) to ensure comprehensive and accurate temperature monitoring.

[0049] Controller: PLC (Programmable Logic Controller) or a dedicated temperature controller, receiving data from the temperature sensor and comparing it with the preset target temperature.

[0050] Heating Device: Includes electric heating rods, steam heating systems, or hot water circulation systems, used to increase the temperature inside the fermenter.

[0051] Cooling Device: Includes cold water circulation systems, refrigerators, or cooling coils, used to lower the temperature inside the fermenter.

[0052] Actuator: Such as solenoid valves, relays, etc., used to control the start and stop of the heating or cooling device.

[0053] Working Principle The temperature sensor real-time collects the temperature data inside the fermenter and transmits it to the controller.

[0054] The controller compares the actual temperature with the set target temperature and calculates the deviation value.

[0055] Based on the deviation value, the controller controls the working state of the heating or cooling device through the actuator: If the actual temperature is lower than the target temperature, the heating device is started; If the actual temperature is higher than the target temperature, the cooling device is started.

[0056] When the temperature reaches the set value, the control system will maintain a constant temperature until the fermentation process ends.

[0057] Humidity control module Function The humidity control module is used to monitor and adjust the humidity in the fermenter in real time to ensure the moisture conditions required for the growth of microorganisms during the fermentation process. This module can automatically adjust the humidification or dehumidification device according to the set target humidity to maintain a stable humidity environment.

[0058] Component parts Humidity sensor: Usually a capacitive humidity sensor or a resistive humidity sensor is used, which is installed inside the fermenter to measure the relative humidity in the air.

[0059] Controller: A PLC or a dedicated humidity controller, which receives data from the humidity sensor and compares it with the preset target humidity.

[0060] Humidification device: Includes an ultrasonic humidifier, a spray system or a steam generator, which is used to increase the humidity in the fermenter.

[0061] Dehumidification device: Includes a condensation dehumidifier or a desiccant dehumidification system, which is used to reduce the humidity in the fermenter.

[0062] Actuator: Such as solenoid valves, relays, etc., which are used to control the start and stop of the humidification or dehumidification device.

[0063] Working principle The humidity sensor collects the humidity data in the fermenter in real time and transmits it to the controller.

[0064] The controller compares the actual humidity with the set target humidity and calculates the deviation value.

[0065] Based on the deviation value, the controller controls the working state of the humidification or dehumidification device through the actuator: If the actual humidity is lower than the target humidity, the humidification device is started; If the actual humidity is higher than the target humidity, the dehumidification device is started.

[0066] When the humidity reaches the set value, the control system will maintain a constant humidity until the fermentation process ends.

[0067] pH value monitoring module Function The pH value monitoring module is used to monitor the pH value in the fermenter in real time to ensure that the fermentation process proceeds within an appropriate pH range. This module can provide accurate pH value readings and, if necessary, maintain the stability of the pH value by adjusting the addition of acidic or alkaline substances.

[0068] Component parts pH sensor: Usually a glass electrode pH sensor, installed inside the fermenter, in direct contact with the fermentation broth, for measuring the pH value of the liquid.

[0069] Transmitter: Converts the signal from the pH sensor into a standard electrical signal (such as 4 - 20 mA) for transmission to the controller.

[0070] Controller: A PLC or a dedicated pH controller, which receives data from the transmitter and compares it with the preset target pH value.

[0071] Regulating device: Such as a metering pump or an automatic valve, used for adding acidic or alkaline solutions to adjust the pH value in the fermenter.

[0072] Actuator: Such as a solenoid valve, a relay, etc., used to control the start and stop of the regulating device.

[0073] Working principle The pH sensor collects the pH value data in the fermenter in real time and transmits it to the transmitter.

[0074] The transmitter converts the pH value signal into a standard electrical signal and transmits it to the controller.

[0075] The controller compares the actual pH value with the set target pH value and calculates the deviation value.

[0076] Based on the deviation value, the controller controls the working state of the regulating device through the actuator: If the actual pH value is lower than the target pH value, the alkaline solution addition device is started; If the actual pH value is higher than the target pH value, the acidic solution addition device is started.

[0077] When the pH value reaches the set value, the control system will maintain a constant pH value until the end of the fermentation process.

[0078] Gas composition monitoring module Function The gas composition monitoring module is used to monitor the gas composition (such as oxygen, carbon dioxide, etc.) in the fermenter in real time to ensure the gas environment required for the growth of microorganisms during the fermentation process. This module can provide accurate gas composition readings and, if necessary, maintain the stability of the gas environment by adjusting the ventilation volume or the exhaust volume.

[0079] Component parts Gas sensors: including oxygen sensors (such as electrochemical sensors or optical sensors), carbon dioxide sensors (such as infrared absorption sensors), etc., are installed inside the fermentation tank or on the exhaust pipeline to measure the concentration of gas components.

[0080] Transmitter: Converts the signal of the gas sensor into a standard electrical signal (such as 4-20 mA) for transmission to the controller.

[0081] Controller: PLC or a dedicated gas component controller, receives data from the transmitter, and compares it with the preset target gas component concentration.

[0082] Regulating device: Such as a gas flow meter, automatic valve, or blower, used to adjust the ventilation volume or exhaust volume to maintain the gas environment inside the fermentation tank.

[0083] Actuator: Such as solenoid valves, relays, etc., used to control the start and stop of the regulating device.

[0084] Working principle The gas sensor continuously collects gas component data (such as oxygen and carbon dioxide concentrations) inside the fermentation tank and transmits it to the transmitter.

[0085] The transmitter converts the gas component signal into a standard electrical signal and transmits it to the controller.

[0086] The controller compares the actual gas component concentration with the set target concentration and calculates the deviation value.

[0087] Based on the deviation value, the controller controls the working state of the regulating device through the actuator: If the actual oxygen concentration is lower than the target concentration, start the blower or increase the ventilation volume; If the actual carbon dioxide concentration is higher than the target concentration, start the exhaust device or increase the exhaust volume.

[0088] When the gas component concentration reaches the set value, the control system will maintain a constant gas environment until the end of the fermentation process.

[0089] In the fermentation device of the present invention, the structures of the stirring device, exhaust device, and the crusher and moisture adjustment equipment in the pretreatment device can adopt the relevant equipment applying technical achievements in the field of fermentation equipment. The following will respectively introduce the conventional functions, component parts, and working principles of each device: Crusher Function The crusher is used to crush the ginkgo leaf residue to a particle size less than 1 cm to better contact microorganisms and improve the fermentation efficiency.

[0090] Component parts Feeding port: Used to input the ginkgo leaf residue to be crushed.

[0091] Crushing chamber: It is internally equipped with rotating blades or hammer blades, and crushes materials by cutting or impacting them at high speed.

[0092] Sieve: Located at the bottom of the crushing chamber, it controls the particle size of the crushed materials to ensure that it is less than the set value (such as 1 cm).

[0093] Motor: The power source that drives the rotation of the crushing blades or hammer blades.

[0094] Discharge port: The crushed materials are discharged through the discharge port and enter the next processing link.

[0095] Working principle The ginkgo leaf waste residue enters the crushing chamber through the feed port.

[0096] The blades or hammer blades rotating at high speed in the crushing chamber cut or impact the materials, crushing them into smaller particles.

[0097] The crushed materials are screened through the sieve, and the particles that do not meet the requirements remain in the crushing chamber for further crushing until the size of all particles is less than 1 cm.

[0098] The crushed materials that meet the requirements are discharged through the discharge port and are ready for subsequent moisture adjustment treatment.

[0099] Moisture adjustment equipment Function The moisture adjustment equipment is used to measure the initial moisture content of the ginkgo leaf waste residue and add an appropriate amount of moisture as needed to make the moisture content of the final material reach 50%-60%.

[0100] Component parts Load cell: Used to accurately measure the weight of the waste residue and provide basic data for moisture adjustment.

[0101] Humidity sensor: Used to monitor the moisture content of the waste residue in real time.

[0102] Water addition system: Includes a water storage tank, a water pump and a spraying device, and is used to add an appropriate amount of moisture to the waste residue.

[0103] Mixing device: Usually a screw conveyor or a stirrer, and is used to uniformly mix the waste residue during the water addition process.

[0104] Control system: PLC or a dedicated controller, receives data from the load cell and the humidity sensor, and controls the operation of the water addition system.

[0105] Working principle The load cell measures the weight of the ginkgo leaf waste residue and transmits the data to the control system.

[0106] The humidity sensor monitors the water content of the waste residue in real time and transmits the data to the control system.

[0107] The control system calculates the amount of water to be added based on the data from the weighing sensor and the humidity sensor.

[0108] The control system activates the water addition system, and the water pump pumps an appropriate amount of water from the water storage tank and sprays it evenly onto the waste residue through the spraying device.

[0109] The mixing device (such as a screw conveyor or a stirrer) continuously stirs the waste residue during the water addition process to ensure uniform distribution of moisture.

[0110] When the water content of the waste residue reaches the target value (50%-60%), the control system stops the water addition process and completes the moisture adjustment.

[0111] Stirring device Function The stirring device is used to keep the materials evenly mixed during the fermentation process, promote the full contact between microorganisms and the materials, and improve the fermentation efficiency.

[0112] Component parts Stirring shaft: Installed inside the fermentation tank and connected to the drive motor.

[0113] Stirring blades: Fixed on the stirring shaft, usually with multiple layers of blades, and the shape can be spiral, paddle-shaped or other designs to ensure full mixing of the materials.

[0114] Drive motor: Provides power to drive the rotation of the stirring shaft.

[0115] Sealing device: Prevents gas leakage inside the fermentation tank and at the same time avoids the entry of external air into the fermentation tank.

[0116] Control system: PLC or a dedicated controller, used to control the stirring speed and time.

[0117] Working principle The drive motor starts and drives the rotation of the stirring shaft.

[0118] The stirring blades fixed on the stirring shaft rotate accordingly and stir the materials inside the fermentation tank.

[0119] The design of multiple layers of blades ensures that the materials can be fully mixed in the up-down, left-right directions inside the fermentation tank.

[0120] The sealing device ensures the anaerobic environment inside the fermentation tank and prevents the entry of external air from affecting the fermentation effect.

[0121] The control system adjusts the stirring speed and time according to the requirements of the fermentation process to ensure that the materials remain evenly mixed throughout the fermentation process.

[0122] Exhaust device Function The exhaust device is used to discharge the waste gas (such as carbon dioxide, methane, etc.) generated during the fermentation process and maintain the stability of the gas environment in the fermenter.

[0123] Component parts Gas collection hood: Installed on the top of the fermenter, used to collect the waste gas generated during the fermentation process.

[0124] Gas pipeline: Transports the waste gas from the gas collection hood to the waste gas treatment equipment or directly discharges it.

[0125] Gas flowmeter: Used to monitor the flow rate of the waste gas to ensure an appropriate exhaust volume.

[0126] Gas purification equipment: Such as activated carbon adsorber, catalytic combustor, etc., used to treat the harmful components in the waste gas.

[0127] Exhaust fan: Provides power to extract the waste gas from the fermenter and discharge it through the pipeline.

[0128] Control system: PLC or special controller, used to control the operation of the exhaust fan and the working state of the gas purification equipment.

[0129] Working principle The waste gas generated during the fermentation process is collected by the gas collection hood.

[0130] The waste gas is transported through the gas pipeline to the gas purification equipment or directly discharged.

[0131] The gas flowmeter monitors the flow rate of the waste gas in real time to ensure an appropriate exhaust volume, neither too much to cause excessive negative pressure in the fermenter nor too little to cause waste gas accumulation.

[0132] If it is necessary to treat the harmful components in the waste gas, the gas purification equipment (such as activated carbon adsorber, catalytic combustor, etc.) will be started to purify the waste gas.

[0133] The exhaust fan provides power to extract the waste gas from the fermenter and discharge it through the pipeline to the external environment, maintaining the stability of the gas environment in the fermenter.

[0134] The control system controls the operation state of the exhaust fan according to the requirements of the fermentation process to ensure that the gas environment in the fermenter is always in the best state.

[0135] Detailed working process Step 1: Select Lactobacillus buchneri Operation: Select Lactobacillus buchneri as the main fermentation strain.

[0136] Objective: Lactobacillus buchneri has good acid resistance and stress resistance, and is suitable for fermentation in an environment of complex organic substances.

[0137] Step 2: Preparation of culture medium and cultivation of strains Operation: Prepare a culture medium rich in carbohydrates, nitrogen sources, and minerals, including glucose, yeast extract powder, and peptone.

[0138] Under anaerobic conditions, inoculate Lactobacillus buchneri into the culture medium, control the temperature at 30 - 37 °C, keep the pH value between 6.0 - 6.5, and the cultivation time is 24 - 48 hours.

[0139] Objective: Ensure the rapid growth of Lactobacillus buchneri under optimal conditions.

[0140] Step 3: Pretreatment of ginkgo leaf waste residue Operation: Crush the ginkgo leaf waste residue so that its particle size is less than 1 cm.

[0141] Measure the initial water content of the waste residue and add an appropriate amount of water to make the water content of the final material reach 50% - 60%.

[0142] Objective: Ensure that the waste residue can better contact microorganisms and maintain an appropriate water content.

[0143] Step 4: Fermentation treatment Operation: Inoculate the cultured bacterial liquid into the pretreated ginkgo leaf waste residue at 1% - 5% (volume ratio).

[0144] Under anaerobic conditions, control the temperature at 30 - 37 °C, and the fermentation time is 48 - 72 hours.

[0145] Regularly detect the pH value and volatile fatty acid content to ensure the smooth progress of the fermentation process.

[0146] Objective: Through fermentation treatment, convert ginkgo leaf waste residue into high - nutritional - value feed.

[0147] Step 5: Optimization of nutritional formula Operation: Design corresponding nutritional formulas according to the needs of livestock at different growth stages.

[0148] Determine the contents of nutritional components such as proteins, amino acids, vitamins, and minerals in the fermentation products through analytical methods such as high - performance liquid chromatography (HPLC) and gas chromatography (GC).

[0149] Combined with the laboratory analysis results and livestock physiological data, optimize the feed formula to ensure its nutritional balance and easy digestibility and absorption.

[0150] Purpose: Ensure that the feed formula meets the requirements of different growth stages of livestock and improve the nutritional value of the feed.

[0151] Step 6: Intelligent automation control system Operation: Temperature control module: Monitor and adjust the temperature in the fermenter in real time.

[0152] Humidity control module: Monitor and adjust the humidity in the fermenter in real time.

[0153] pH value monitoring module: Monitor the pH value in the fermenter in real time.

[0154] Gas composition monitoring module: Monitor the oxygen concentration and other gas components in the fermenter in real time.

[0155] Central controller: Use PLC or DCS as the central controller, receive sensor data and automatically adjust the fermentation conditions.

[0156] Remote monitoring and alarm system: Through Internet connection, realize the functions of remote monitoring and fault alarm.

[0157] Purpose: Ensure the stability and controllability of the fermentation process, reduce human operation errors, and improve production efficiency and product quality.

[0158] Step 7: Strain cultivation device Operation: Culture medium preparation unit: Used to prepare a culture medium rich in sugars, nitrogen sources and minerals.

[0159] Inoculation unit: Used to inoculate the cultured bacterial liquid into the pretreated ginkgo leaf waste residue and accurately control the inoculation amount.

[0160] Purpose: Ensure the accuracy and consistency of the culture medium and inoculation process.

[0161] Step 8: Pretreatment device Operation: Pulverizer: Used to pulverize the ginkgo leaf waste residue to a particle size less than 1 cm.

[0162] Moisture adjustment equipment: Used to measure the initial moisture content of the waste residue and add an appropriate amount of moisture to make the moisture content of the final material reach 50%-60%.

[0163] Purpose: Ensure that the waste residue can better contact the microorganisms and maintain an appropriate moisture content.

[0164] Step 9: Fermentation device Operation: Fermenter: Each fermenter is equipped with a temperature control module, a humidity control module, a pH value monitoring module, and a gas composition monitoring module.

[0165] Stirring device: Used to keep the materials evenly mixed during the fermentation process.

[0166] Exhaust device: Used to discharge the waste gas generated during the fermentation process and maintain the stability of the gas environment in the fermenter.

[0167] Purpose: To ensure that the parameters during the fermentation process are effectively controlled, and to improve the fermentation efficiency and product quality.

[0168] Summary Through a series of optimized steps and technical solutions, the present invention realizes the effective fermentation treatment of Ginkgo biloba residue by Lactobacillus buchneri, and then prepares high-quality ruminant livestock feed. Specifically, it includes: Strain selection and cultivation: Select Lactobacillus buchneri and cultivate it under the optimal conditions.

[0169] Pretreatment and fermentation: Crush and adjust the moisture of the Ginkgo biloba residue and then carry out the fermentation treatment.

[0170] Nutritional formula optimization: Design the nutritional formula according to the needs of different growth stages of livestock.

[0171] Intelligent automation control: Real-time monitor and adjust the fermentation conditions through a variety of sensors and control systems to ensure the stability and controllability of the fermentation process.

[0172] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principle and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing Lactobacillus buchneri, characterized in that: The following steps are involved: (a) Lactobacillus buchneri is selected as the main fermentation bacteria; (b) using a medium rich in sugars, nitrogen sources and minerals to cultivate Lactobacillus buchneri under anaerobic conditions; The culture medium comprises glucose, yeast extract powder and peptone; The culture conditions are a temperature of 30-37°C, a pH of 6.0-6.5, and a culture time of 24-48 hours; (c) inoculating the cultured bacterial liquid into the pre-treated ginkgo leaf waste residue for fermentation; The ginkgo leaf waste residue is crushed to a particle size of less than 1 cm, and the moisture content is adjusted to 50%-60%; The inoculation amount is 1%-5% (volume ratio), the fermentation conditions are anaerobic environment, the temperature is 30-37°C, and the fermentation time is 48-72 hours; (d) The fermentation conditions are monitored and adjusted in real time through an intelligent automatic control system to ensure the stability and controllability of the fermentation process.

2. The method for preparing Lactobacillus buchneri according to claim 1, wherein The ginkgo leaf waste residue also includes the following steps during the pretreatment process: (a) crushing the ginkgo leaf waste to a particle size of less than 1 cm; (b) Determine the initial moisture content of the waste residue and add appropriate amount of water to make the moisture content of the final material reach 50%-60%; (c) During the fermentation process, the pH value and volatile fatty acid content should be checked regularly to ensure that the fermentation process is proceeding smoothly.

3. The method for preparing Lactobacillus buchneri according to claim 2, wherein It also includes an algorithm model based on livestock growth cycle, trace elements, and nutritional formula for optimizing feed formula, and the algorithm model includes: (a) Design appropriate nutritional formulas based on the needs of livestock at different growth stages; (b) determining the content of nutrients such as protein, amino acids, vitamins, minerals, etc. in the fermentation product by analytical methods such as high performance liquid chromatography (HPLC) and gas chromatography (GC); (c) Combine laboratory analysis results with livestock physiological data to optimize feed formula to ensure that it is nutritionally balanced and easy to digest and absorb.

4. The preparation of Lactobacillus buchneri used in the preparation method of Lactobacillus buchneri according to claim 3, characterized in that: include: (a) a bacterial culture device for culturing Lactobacillus buchneri under anaerobic conditions; The bacterial strain culture device comprises one or more fermentation tanks, each of which is provided with a temperature sensor, a pH sensor and a dissolved oxygen sensor; (b) a pretreatment device for pulverizing the ginkgo leaf waste residue and adjusting its moisture content; The pretreatment device includes a pulverizer and a moisture regulating device; (c) a fermentation device for inoculating the cultured bacterial liquid into the pre-treated ginkgo leaf waste residue for fermentation treatment; The fermentation device comprises one or more fermentation tanks, each of which is provided with a temperature control module, a humidity control module, a pH value monitoring module and a gas composition monitoring module; (d) Intelligent automatic control system for real-time monitoring and adjustment of fermentation conditions to ensure the stability and controllability of the fermentation process; The intelligent automatic control system includes a central controller, a sensor network and a remote monitoring and alarm system.

5. The method for preparing Lactobacillus buchneri according to claim 4, characterized in that: The intelligent automatic control system comprises: (a) a temperature control module, used to monitor and adjust the temperature in the fermentation tank in real time; (b) a humidity control module, used to monitor and adjust the humidity in the fermentation tank in real time; (c) a pH value monitoring module, used for real-time monitoring of the pH value in the fermentation tank; (d) a gas composition monitoring module, used to monitor the oxygen concentration and other gas components in the fermentation tank in real time; (e) Central controller, using PLC or DCS as the central controller, receiving sensor data and automatically adjusting fermentation conditions; (f) Remote monitoring and alarm system, which realizes remote monitoring and fault alarm functions through Internet connection.

6. The method for preparing Lactobacillus buchneri according to claim 5, characterized in that: The bacterial strain culture device also includes: (a) a culture medium preparation unit, used for preparing a culture medium rich in sugars, nitrogen sources and minerals; The culture medium comprises glucose, yeast extract powder and peptone; (b) an inoculation unit, used to inoculate the cultured bacterial solution into the pre-treated ginkgo leaf waste residue; The inoculation unit includes a metering pump and a mixer, which are used to accurately control the inoculation amount.

7. The method for preparing Lactobacillus buchneri according to claim 6, characterized in that: The pre-processing device also includes: (a) a pulverizer for pulverizing the ginkgo leaf waste into particles with a size of less than 1 cm; (b) Moisture adjustment equipment is used to determine the initial moisture content of the waste residue and add appropriate amount of moisture to make the moisture content of the final material reach 50%-60%.

8. The method for preparing Lactobacillus buchneri according to claim 7, characterized in that: The fermentation device also includes: (a) a stirring device for maintaining uniform mixing of the materials during the fermentation process; (b) An exhaust device is used to exhaust waste gas generated during the fermentation process and maintain a stable gas environment in the fermentation tank.

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