Fungicide for fermenting canna edulis ker leaves and application thereof

Abstract

The invention relates to the technical field of fermentation inocula, in particular to an inocula for fermenting canna edulis ker leaves and application of the inocula. The fermentation bacterial agent is prepared from bacillus subtilis (with the preservation number of GDMCC NO.64097), lactobacillus plantarum (with the preservation number of GDMCC NO.64465) and enterococcus faecium (with the preservation number of GDMCC NO.63145). The microbial agent provided by the invention has an obvious fermentation advantage, can efficiently decompose crude fibers in the canna edulis ker leaves and increase the content of nitrogen-free extracts, so that the nutritional quality of the fermented canna edulis ker leaves is improved. Technical support is provided for feed application of the canna edulis ker leaves, the application way of the canna edulis ker leaves as green feed is expanded, and the method has important significance in promotion and application of the canna edulis ker leaves in animal husbandry.

Description

Technical Field

[0001] This invention relates to the field of fermentation inoculants, specifically to an inoculant for fermenting banana and taro leaves and its application. Background Technology

[0002] The banana plant (Musa basjoo), also known as sugarcane, is a perennial herbaceous plant belonging to the genus Musa in the family Musaceae. It is widely distributed in subtropical regions, originating in south-central and southeastern China, and has been introduced and cultivated in Japan and Korea. The banana plant is highly adaptable to its environment and grows relatively quickly. As one of the economic crops in Guizhou Province, the banana leaf yield is high, and it is rich in protein, cellulose, minerals, trace elements, and various compounds, showing potential for development as a novel feed for livestock and poultry.

[0003] Fermented probiotics mainly include Bacillus, lactic acid bacteria, and yeast, which can improve the nutritional value of feed by promoting fiber degradation and protein synthesis. However, the efficacy of probiotics made from different subspecies of the same strain varies greatly under the same environment. Among them, native probiotics have advantages such as strong tolerance and high reproductive capacity under poor nutrient conditions.

[0004] Based on this, the present invention provides a microbial agent composed of native Guizhou probiotics for fermenting taro leaves, aiming to provide a scientific basis and technical support for the feed application of taro leaves. Summary of the Invention

[0005] The purpose of this invention is to provide a microbial agent for fermenting banana and taro leaves.

[0006] Another object of the present invention is to provide the application of the above-mentioned microbial agent in the preparation of banana leaf silage.

[0007] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0008] The microbial agent for fermenting banana and taro leaves described in this invention is composed of the following strains: Bacillus subtilis, preservation number GDMCC NO.64097; Lactobacillus plantarum, preservation number GDMCC NO.64465; and Enterococcus faecalis, preservation number GDMCC NO.63145.

[0009] Preferably, in the microbial agent for fermenting banana and taro leaves according to the present invention, the mass ratio of Bacillus subtilis, Lactobacillus plantarum and Enterococcus faecalis is 2:1:1.

[0010] The application of the microbial agent described in this invention in the preparation of banana and taro leaf silage.

[0011] Preferably, the method for preparing banana leaf silage according to the present invention includes the following steps:

[0012] S1. Crush the fresh banana leaves;

[0013] S2. Mix the inoculant with the crushed banana leaves, pack the mixture into bags, and press it down to remove air.

[0014] S3. Place the fermentation bag indoors for fermentation, and you will get the product.

[0015] In a further preferred embodiment, in the method for preparing taro leaf silage according to the present invention, step S1 specifically involves: crushing fresh taro leaves to a size of 2-10 cm.

[0016] In a further preferred embodiment, in the method for preparing taro leaf silage according to the present invention, step S1 specifically involves: crushing fresh taro leaves to 5-7 cm.

[0017] In a further preferred embodiment, in the method for preparing silage from banana leaves according to the present invention, step S2 specifically involves: inoculating 80-120g of microbial agent into 25kg of crushed banana leaves, mixing and bagging, and compacting to remove air.

[0018] In a further preferred embodiment, in the method for preparing taro leaf silage according to the present invention, step S2 specifically involves: inoculating 100g of microbial agent into 25kg of crushed taro leaves, mixing and bagging, and compacting to remove air.

[0019] In a further preferred embodiment, in the method for preparing banana leaf silage according to the present invention, the indoor fermentation time in step S3 is 40-50 days.

[0020] In a further preferred embodiment, in the method for preparing banana leaf silage according to the present invention, the indoor fermentation time in step S3 is 45 days.

[0021] The beneficial effects of this invention are:

[0022] 1. This invention provides a microbial agent composed of native Guizhou probiotics for fermenting taro leaves. By comparing the effects of the microbial agent of this invention and a microbial agent composed of commercially available probiotics on the nutritional quality of fermented taro leaves, it was found that the microbial agent provided by this invention exhibits significant fermentation advantages. The microbial agent of this invention can more efficiently decompose the crude fiber in taro leaves and increase the content of nitrogen-free extract, thereby improving the nutritional quality of fermented taro leaves.

[0023] 2. This invention provides technical support for the feed application of taro leaves, expands the application of taro leaves as green fodder, and is of great significance for promoting its application in animal husbandry. Attached Figure Description

[0024] Figure 1The effect of local probiotics and market-market probiotics on the crude protein content in fermented banana and taro leaves;

[0025] Figure 2 The effect of local probiotics and market-market probiotics on the crude fat content in fermented banana and taro leaves;

[0026] Figure 3 The effect of local probiotics and market-market probiotics on the crude fiber content in fermented banana and taro leaves;

[0027] Figure 4 The effect of local probiotics and market-market probiotics on the content of nitrogen-free extract in fermented banana leaves;

[0028] Figure 5 The effect of local probiotics and market-market probiotics on the crude ash content in fermented banana and taro leaves;

[0029] Figure 6 The effects of local and market-market probiotics on the moisture content of fermented taro leaves were investigated. Detailed Implementation

[0030] The technical solution of the present invention will be described in detail below with reference to specific embodiments. The following embodiments are for explanation and illustration only, and do not constitute a limitation on the technical solution of the present invention.

[0031] Example 1

[0032] The microbial agent used for fermenting banana and taro leaves consists of the following strains in a mass ratio of 2:1:1: Bacillus subtilis, preservation number GDMCC NO.64097; Lactobacillus plantarum, preservation number GDMCC NO.64465; and Enterococcus faecalis, preservation number GDMCC NO.63145.

[0033] Example 2

[0034] The microbial agent provided in Example 1 was used to prepare banana leaf silage. The specific preparation method is as follows:

[0035] S1. Crush fresh banana leaves into 5-7cm pieces;

[0036] S2. Inoculate 100g of the inoculum agent into 25kg of crushed taro leaves, mix and bag.

[0037] Compact to expel air;

[0038] S3. Place the fermentation bag indoors for 45 days to ferment, and you will get the product.

[0039] Example 3

[0040] The microbial agent provided in Example 1 was used to prepare banana leaf silage. The specific preparation method is as follows:

[0041] S1. Crush fresh banana leaves into 2-7cm pieces;

[0042] S2. Inoculate 80g of the inoculum into 25kg of crushed taro leaves, mix and pack into bags, and press firmly to remove air.

[0043] S3. Place the fermentation bag indoors for 45 days to ferment, and you will get the product.

[0044] Example 4

[0045] The microbial agent provided in Example 1 was used to prepare banana leaf silage. The specific preparation method is as follows:

[0046] S1. Crush fresh banana leaves into 5-10cm pieces;

[0047] S2. Inoculate 120g of the inoculum agent into 25kg of crushed taro leaves, mix and bag.

[0048] Compact to expel air;

[0049] S3. Place the fermentation bag indoors for 45 days to ferment, and you will get the product.

[0050] Example 5

[0051] The microbial agent provided in Example 1 was used to prepare banana leaf silage. The specific preparation method is as follows:

[0052] S1. Crush fresh banana leaves into 5-7cm pieces;

[0053] S2. Inoculate 100g of the inoculum agent into 25kg of crushed taro leaves, mix and bag.

[0054] Compact to expel air;

[0055] S3. Place the fermentation bag indoors for 40 days to ferment, and you will get the product.

[0056] Example 6

[0057] The microbial agent provided in Example 1 was used to prepare banana leaf silage. The specific preparation method is as follows:

[0058] S1. Crush fresh banana leaves into 5-7cm pieces;

[0059] S2. Inoculate 100g of the inoculum agent into 25kg of crushed taro leaves, mix and bag.

[0060] Compact to expel air;

[0061] S3. Place the fermentation bag indoors for 50 days to ferment, and you will get the product.

[0062] Example 7

[0063] The microbial agent provided in Example 1 was used to prepare banana leaf silage. The specific preparation method is as follows:

[0064] S1. Crush fresh banana leaves into 5-7cm pieces;

[0065] S2. Inoculate 90g of the inoculum into 25kg of crushed taro leaves, mix and pack into bags, and press firmly to remove air.

[0066] S3. Place the fermentation bag indoors for 45 days to ferment, and you will get the product.

[0067] Example 8

[0068] The microbial agent provided in Example 1 was used to prepare banana leaf silage. The specific preparation method is as follows:

[0069] S1. Crush fresh banana leaves into 5-7cm pieces;

[0070] S2. Inoculate 110g of the inoculum agent into 25kg of crushed taro leaves, mix and bag.

[0071] Compact to expel air;

[0072] S3. Place the fermentation bag indoors for 45 days to ferment, and you will get the product.

[0073] To further verify the reliability of the present invention and select the optimal solution, the inventors conducted a series of experiments, as follows:

[0074] 1. Materials and Methods

[0075] 1.1 Test Materials

[0076] The experiment used banana leaves collected from perennial banana plants. Native probiotic strains were provided by Guizhou Yuhong Biotechnology Co., Ltd., and deposited at the Guangdong Provincial Center for Microbial Culture Collection, including: Bacillus subtilis (GDMCC NO. 64097), Lactobacillus plantarum (GDMCC NO. 64465), and Enterococcus faecium (GDMCC NO. 63145). Commercially purchased strains were sourced from the China General Microbiological Culture Collection Center, including: Bacillus subtilis (CGMCC NO. 9086), Lactobacillus plantarum (CGMCC NO. 12974), and Enterococcus faecium (CGMCC NO. 15321).

[0077] 1.2 Test Methods

[0078] Fresh taro leaves were pulverized to 5-7 cm. Locally isolated Bacillus subtilis, Lactobacillus plantarum, and Enterococcus faecium, purchased from the market, were mixed in a 2:1:1 ratio to create local and market-sourced probiotic groups. 100g of each probiotic group was inoculated into 25kg of pulverized taro leaves, and the mixture was packaged into six bags. Before sealing the bags, a 1kg sample of taro leaves was collected, and the bags were compacted to remove air. The bags were placed indoors for 45 days of fermentation. After fermentation, a 1kg sample of taro leaves was collected. Moisture, crude protein, crude fat, crude fiber, and crude ash were measured immediately on the sample.

[0079] 1.3 Determination Method

[0080] The sample was dried, pulverized, passed through a 40-mesh sieve, and bagged for testing. Weigh 10g of fresh sample in a desiccator and dry it in an oven at 105℃ until constant weight. Calculate the moisture content of the sample according to "Determination of Moisture and Other Volatile Substances in Feed" (GB / T 6435—2006). Take 5g of dried and pulverized sample, add concentrated sulfuric acid, and determine the nitrogen content according to "Determination of Crude Protein in Feed - Kjeldahl Method" (GB / T 6432—2018). Calculate the crude protein content. Take 5g of dried and pulverized sample and determine the crude fat content according to "Determination of Crude Fat in Feed" (GB / T 6433—2006). Take 5g of dried and pulverized sample and determine the crude fiber content according to "Determination of Crude Fiber in Feed" (GB / T 6434-2022). Take 5g of dried and pulverized sample and burn it in a muffle furnace at 600℃ for 30 minutes. Calculate the crude ash content according to "Determination of Crude Ash in Feed" (GB / T6438-2007).

[0081] 1.4 Data Statistics and Analysis

[0082] One-way ANOVA was performed using SPSS 23 software, and graphs were generated using Origin 2018 software. P < 0.05 indicated a significant difference, and P < 0.01 indicated a highly significant difference.

[0083] 2. Results and Analysis

[0084] The effects of native probiotics and commercially available probiotics on the nutritional composition of fermented banana and taro leaves are as follows: Figures 1-6As shown in the results, after fermentation with Guizhou native probiotics, the crude protein content of taro leaves was 6.37%, the crude fat content was 2.81%, the crude ash content was 22.82%, and the moisture content was 89.00%, which were not significantly different from the market group (P>0.05). However, the Guizhou native probiotics significantly reduced the crude fiber content of fermented taro leaves (P<0.05), from 32.52% to 23.29%, and significantly increased the nitrogen-free extract content (P<0.05), from 32.62% to 44.83%. The results indicate that native probiotics have better fermentation performance for taro leaves than market probiotics and can improve the nutritional quality of fermented taro leaves.

[0085] 3. Discussion and Summary

[0086] Research results indicate that probiotic fermentation primarily breaks down the fiber and starchy polysaccharides in banana leaves, thereby increasing the availability of nutrients. Fermented banana leaves are low in protein and fat, making them suitable for development and utilization as an energy feed. (Gao Xin et al.) [1] A study on the nutritional quality of common green fodder in Yunnan Province revealed that taro leaves have low nutritional value. This study compared the effects of locally sourced and commercially purchased probiotics on the nutritional quality of fermented taro leaves, finding significant changes in crude fiber and nitrogen-free extract content, while other nutritional indicators remained largely unchanged. (Wang Qizhi et al.) [2] It was also found that different combinations of microbial agents had varying effects on the fermentation quality of silage. Native probiotics possess inherent tolerance to local environments, nutritional conditions, and climates, exhibiting significant fermentation advantages under local conditions. The results of this study indicate that, in the geographical environment of Guizhou, native probiotics can more efficiently decompose the crude fiber in taro leaves and increase the content of nitrogen-free extracts, thereby improving the nutritional quality of fermented taro leaves.

[0087] This study improved the nutritional quality of fermented taro leaves by utilizing native probiotics from Guizhou, providing technical support for their feed application and expanding the application of taro leaves as green fodder, thereby promoting their widespread use in animal husbandry.

[0088] Although the present invention has been described in detail above with general descriptions, specific embodiments, and experiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

[0089] References:

[0090] [1] Gao Xin, Li Weijuan, Li Yinjiang, et al. Nutritional composition analysis and evaluation of common green forage in Yunnan Province [J]. Feed and Animal Husbandry,

[0091] 2017(21): 60-64.

[0092] [2] Wang Qizhi, Zhou Qingling, Zhou Zhiyang, et al. Effects of different additive combinations on fermentation quality and microbial diversity of mulberry branch silage [J]. Feed Industry, 2025, 46(4): 132-140.

Claims

1. A microbial agent for fermenting banana and taro leaves, characterized in that, The microbial agent is composed of the following strains: Bacillus subtilis, accession number GDMCC NO.64097; Lactobacillus plantarum, accession number GDMCC NO.64465; and Enterococcus faecalis, accession number GDMCC NO.63145.

2. The microbial agent for fermenting banana and taro leaves according to claim 1, characterized in that, The mass ratio of Bacillus subtilis, Lactobacillus plantarum, and Enterococcus faecalis is 2:1:

1.

3. The application of the microbial agent as described in claim 1 in the preparation of banana leaf silage.

4. The application according to claim 3, characterized in that, The method for preparing the banana leaf silage includes the following steps: S1. Crush the fresh banana leaves; S2. Mix the inoculant with the crushed banana leaves, pack the mixture into bags, and press it down to remove air. S3. Place the fermentation bag indoors for fermentation, and you will get the product.

5. The application according to claim 4, characterized in that, In the method for preparing silage from banana leaves, step S1 specifically involves crushing fresh banana leaves to a size of 2-10 cm.

6. The application according to claim 5, characterized in that, In the method for preparing silage from banana leaves, step S1 specifically involves crushing fresh banana leaves to a size of 5-7 cm.

7. The application according to claim 4, characterized in that, In the method for preparing silage from banana leaves, step S2 specifically involves inoculating 80-120g of microbial agent into 25kg of crushed banana leaves, mixing and bagging them, and compacting them to remove air.

8. The application according to claim 7, characterized in that, In the method for preparing silage from banana leaves, step S2 specifically involves: inoculating 100g of microbial agent into 25kg of crushed banana leaves, mixing and bagging them, and compacting them to remove air.

9. The application according to claim 4, characterized in that, In the method for preparing banana leaf silage, the indoor fermentation time in step S3 is 40-50 days.

10. The application according to claim 9, characterized in that, In the method for preparing banana leaf silage, the indoor fermentation time in step S3 is 45 days.

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