A bacteriostatic type of liquor vinasse containing bacillus zhangzhouensis GBW-NX and a preparation method and application thereof
The preparation of antibacterial baijiu lees by fermenting baijiu lees with Bacillus zhangzhouensis GBW-NX solves the problem of insufficient functional utilization of baijiu lees, and realizes the efficient utilization of baijiu lees and the healthy breeding effect of animal husbandry.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- QINGDAO SHANGDE BIOTECH
- Filing Date
- 2026-02-13
- Publication Date
- 2026-06-09
AI Technical Summary
In the existing technology, there are few functional applications of baijiu lees, especially antibacterial applications, which limits the improvement of its added value and lacks effective antibacterial means to reduce the occurrence of intestinal diseases in animal breeding.
Antibacterial baijiu lees were prepared by fermenting and enzymatically hydrolyzing Bacillus zhangzhouensis GBW-NX with baijiu lees solid culture medium. This lees were used to feed lactating dairy cows to reduce the number of intestinal pathogens. The specific steps included seed liquid preparation, pre-enzymatic hydrolysis solid culture medium preparation and solid fermentation.
It improved the utilization rate of baijiu lees as raw material, broadened the application range of strains, reduced the incidence of intestinal diseases in animals, replaced the use of antibiotics, and increased milk production and breeding success rate in dairy cows.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of microbial technology, specifically relating to an antibacterial baijiu lees containing Zhangzhou Bacillus GBW-NX, its preparation method, and its application. Background Technology
[0002] Baijiu lees are a byproduct of baijiu brewing. They are mainly made from grains such as barley, wheat, and sorghum through fermentation and distillation. Baijiu lees are rich in components. Apart from a large amount of water, the nutritional components account for about 40%, including insufficiently saccharified and fermented starch, protein, fat, microorganisms and their metabolites, autolysates, etc.
[0003] Baijiu lees are not only rich in nutrients but also produced in large quantities, with an average annual output exceeding 20 million tons. The application of baijiu lees in animal feed mainly includes direct use and processing into feed. However, there are almost no reports on functional types such as antibacterial baijiu lees. Antibacterial baijiu lees can increase the added value of raw materials, and when applied to farmed animals, it can reduce the number of pathogenic bacteria in the intestines, thereby reducing the incidence of intestinal diseases in animals.
[0004] Therefore, the development of antibacterial baijiu lees is of great significance for the efficient utilization of baijiu lees. Summary of the Invention
[0005] Based on the above market demands, the purpose of this invention is to provide an antibacterial baijiu lees containing *Bacillus zhangzhouensis* GBW-NX, its preparation method, and its application. The antibacterial baijiu lees can produce metabolites that inhibit *Escherichia coli*, *Salmonella*, and *Staphylococcus aureus*. Feeding lactating dairy cows with this antibacterial baijiu lees can reduce the amount of *E. coli* in cow feces and improve the intestinal health of dairy cows. The antibacterial baijiu lees provided by this invention further broadens the application scope of *Bacillus zhangzhouensis* GBW-NX and is of great significance for ruminant animal husbandry.
[0006] To achieve the above-mentioned objectives, the present invention is implemented through the following technical solution: This invention provides a method for preparing antibacterial baijiu lees containing *Bacillus zhangzhouensis* GBW-NX, the preparation method comprising the following steps: (1) Seed liquid preparation: Using Bacillus zhangzhouensis GBW-NX as the strain, inoculate it into liquid culture medium at an inoculation rate of 5%~10% and ferment to obtain Bacillus zhangzhouensis GBW-NX seed liquid; (2) Preparation of pre-enzymatic hydrolysis solid culture medium: Prepare solid culture medium for liquor vat, sterilize its raw materials, add enzyme preparation after the material is cooled for pre-enzymatic hydrolysis, and obtain pre-enzymatic hydrolysis solid culture medium after the enzymatic hydrolysis is completed; (3) Solid fermentation: The seed liquid is inoculated into a pre-enzymatic solid culture medium at an inoculation rate of 8% to 15% to ferment, thereby obtaining antibacterial baijiu lees containing Zhangzhou Bacillus GBW-NX.
[0007] Furthermore, the fermentation conditions of the seed liquid in step (1) are: fermentation temperature 37~40℃, rotation speed 200~1000rpm, pH 7~8, and culture time 24~30 h; the components of the liquid culture medium are 10~20g / L peptone, 5~10g / L yeast extract, and 10~20g / L NaCl.
[0008] Furthermore, the preservation number of the *Bacillus zhangzhouensis* GBW-NX is CGMCC No. 27402.
[0009] Furthermore, the components and contents of the solid culture medium for baijiu lees include: by mass, 50-60 parts of baijiu lees, 10-20 parts of wheat bran, 10-20 parts of soybean meal, 2-8 parts of cottonseed meal, and 2-5 parts of brown sugar; and by mass of the solid culture medium for baijiu lees, the amount of MgSO4·7H2O is 0.1-0.5‰ and the amount of Ca(OH)2 is 1-2‰.
[0010] Furthermore, the enzyme preparation comprises at least one of mesophilic amylase, cellulase, xylanase, pectinase, and protease; the enzyme activities of the enzyme preparation are 1-10 U / g for mesophilic amylase, 5-10 U / g for cellulase, 1-5 U / g for xylanase, 1-2 U / g for pectinase, and 1-5 U / g for protease, respectively.
[0011] Furthermore, the pre-enzymatic hydrolysis conditions are: a temperature of 50~60℃ and a hydrolysis time of 1~3h.
[0012] Furthermore, the fermentation conditions of the seed liquid in the pre-enzymatic hydrolysis solid medium are as follows: the thickness of the pre-enzymatic hydrolysis solid medium is adjusted to 4-6 cm, the pH is 6-7, and the fermentation moisture content is 60-70%. After adjustment, the fermentation is carried out in stages: the first stage is fermentation at 30-35℃ for 10-24 h, with the material turned over once every 3 h; the second stage is fermentation at 37-40℃ for 36-60 h, with the material turned over once every 6 h.
[0013] The present invention also provides antibacterial baijiu lees prepared by the aforementioned preparation method.
[0014] Furthermore, the antibacterial active substance in the antibacterial baijiu lees is a bacteriocin.
[0015] The present invention also provides the application of the aforementioned antibacterial baijiu lees in improving intestinal function and / or increasing milk production in ruminants.
[0016] Furthermore, the improvement of the ruminant gut includes the ability of the antibacterial distillers' grains to effectively inhibit Escherichia coli, Salmonella, and Staphylococcus aureus.
[0017] Furthermore, based on the mass percentage of the diet, the diet of the ruminants contains 1% to 5% by mass of antibacterial distillers' grains.
[0018] Furthermore, the ruminants include lactating cows.
[0019] Furthermore, the preparation method of the antibacterial baijiu lees includes the following steps: (1) Using Bacillus zhangzhouensis GBW-NX as the strain, inoculate it into liquid culture medium at an inoculation rate of 5%. The components, contents and fermentation conditions of the liquid culture medium are as follows: 10 g / L peptone, 5 g / L yeast extract, 10 g / L NaCl, pH 7.0, fermentation temperature 37℃, rotation speed 200 rpm, and culture time 24 h to obtain Bacillus zhangzhouensis GBW-NX seed liquid; (2) Preparation of pre-enzymatic hydrolysis solid culture medium: Prepare solid culture medium. The components and contents of the pre-enzymatic hydrolysis solid culture medium include: by mass percentage, 50-60 parts of distillers' grains, 10-20 parts of wheat bran, 10-20 parts of soybean meal, 2-8 parts of cottonseed meal, and 2-5 parts of brown sugar. By mass percentage of the pre-enzymatic hydrolysis solid culture medium, the amount of MgSO4·7H2O added is 0.1-0.5‰ and the amount of Ca(OH)2 added is 1-2‰. After preparation, the raw materials are sterilized. After the materials are cooled, enzymatic hydrolysis is carried out. The components and enzyme activities of the enzyme preparation include: amylase 1-10 U / g, cellulase 5-10 U / g, xylanase 1-5 U / g, pectinase 1-2 U / g, and protease 1-5 U / g. The enzymatic hydrolysis conditions are: enzymatic hydrolysis temperature of 50℃ and enzymatic hydrolysis for 1 h to obtain the pre-enzymatic hydrolysis solid culture medium. (3) Solid fermentation: The seed liquid of Bacillus zhangzhouensis GBW-NX was inoculated into a pre-enzymatic hydrolysis solid medium at a ratio of 8% for fermentation. The thickness of the pre-enzymatic hydrolysis solid medium was 4 cm, the pH was 6.0, and the fermentation water content was 60-70%. Fermentation was carried out at 30-35℃ for 24 hours, and the material was turned over every 3 hours. Fermentation was carried out for another 24-60 hours, and fermentation was carried out at 37-40℃ for 36 hours, and the material was turned over every 6 hours. The antibacterial baijiu lees containing Bacillus zhangzhouensis GBW-NX were obtained.
[0020] Compared with the prior art, the advantages and beneficial technical effects of the present invention are: 1. This invention provides a novel antibacterial baijiu lees, which is prepared by fermentation and enzymatic hydrolysis of Bacillus zhangzhouensis GBW-NX and a solid culture medium containing baijiu lees. The antibacterial baijiu lees provided by this invention can not only increase the added value of raw materials and increase the utilization rate of baijiu lees raw materials, but also avoid waste of raw materials and environmental pollution, and broaden the application scope of Bacillus zhangzhouensis GBW-NX strain.
[0021] 2. This invention provides a solid-state fermentation process for fermenting baijiu lees with Zhangzhou Bacillus GBW-NX. The solid-state fermentation operation is simple and can realize the promotion of industrialized solid-state fermentation of Bacillus.
[0022] 3. The antibacterial baijiu lees prepared by this invention have low cost. Adding the antibacterial baijiu lees to the basic diet at 1% to 2% can effectively reduce the number of Escherichia coli in the intestines of ruminants, which is significantly reduced by 55% compared with the control group. The antibacterial baijiu lees can replace the use of antibiotics in the breeding process, achieve healthy breeding, increase milk production during the lactation period of dairy cows, reduce the number of pathogenic bacteria in the intestines, and improve the breeding success rate. Attached Figure Description
[0023] Figure 1 To evaluate the antibacterial effects of different Bacillus strains against three pathogenic bacteria; Figure 2 Evaluation of the antibacterial effect of Bacillus zhangzhouensis GBW-NX with different fermentation times against three pathogenic bacteria; Figure 3 Evaluation of the antibacterial effect of Bacillus zhangzhouense GBW-NX fermented on three pathogenic bacteria under different culture medium thicknesses. Detailed Implementation
[0024] The technical solution of the present invention will be further described in detail with reference to the following specific examples. However, the scope of protection of the present invention is not limited to the scope described in the examples. The preparations or samples involved do not indicate their source and are all commercially available.
[0025] The seed culture of the present invention is inoculated into a pre-enzymatic hydrolysis solid culture medium, and the inoculation amount is the percentage of the volume of the seed culture medium to the mass of the pre-enzymatic hydrolysis solid culture medium, wherein the volume is in mL and the mass is in g.
[0026] The *Bacillus zhangzhouensis* GBW-NX described in this invention is deposited at the China General Microbiological Culture Collection Center (CGMCC); address: No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences; deposit date: May 22, 2023. Bacillus zhangzhouensis Its accession number is CGMCC No. 27402.
[0027] The strains GBW-1, GBW-2, and GBW-3 described in this invention are all commercially available Bacillus species.
[0028] Example 1: Evaluation of the antibacterial effects of different Bacillus strains against three pathogenic bacteria Four strains of Bacillus (GBW-1, GBW-2, GBW-3, and *Bacillus zhangzhouensis* GBW-NX) with antibacterial effects were selected. Using a sterile inoculation loop, bacterial culture was picked up and streaked onto NA solid medium as single colonies. The plates were incubated upside down at 37°C for 24 hours. After inoculation, single colonies were picked and inoculated into LB liquid medium. The culture was then incubated at 37°C with shaking at 200 rpm for 24 hours. The fermentation broth was then transferred to TSB liquid medium at a 2% inoculation ratio and incubated at 37°C with shaking at 200 rpm for 24 hours. The antibacterial effect of the Bacillus fermentation broth on the three pathogenic bacteria was evaluated.
[0029] Single colonies of three pathogenic bacteria were picked and cultured overnight at 37°C with shaking at 200 rpm in LB broth. The culture was then diluted 10⁻⁶ times. 3 Prepare a pathogenic bacteria solution by pouring sterilized LB solid medium into a 9cm sterile agar plate and cooling it for later use. Take the above diluted 10... 3 Add 3 mL of the pathogenic bacteria suspension to LB solid medium and let it stand for 5 minutes. After standing, discard the pathogenic bacteria suspension, aspirate the remaining suspension with a pipette tip, and dry it in a clean bench for later use. Place an Oxford cup on the surface of the medium and add 100 μL of fermentation broth into the cup. Incubate overnight at 37°C. After incubation, measure the diameter of the inhibition zone. Figure 1 It can be seen that by comparing the antibacterial effects of four spore-forming bacteria on Escherichia coli, Salmonella, and Staphylococcus aureus, it was confirmed that Bacillus zhangzhouensis has a better inhibitory effect on the three pathogenic bacteria. Therefore, Bacillus zhangzhouensis GBW-NX was selected as the spore-forming strain for solid-state fermented baijiu lees.
[0030] Table 1. Antibacterial effects of different spore-forming bacteria on three pathogenic bacteria (mm)
[0031] Example 2: Condition optimization of antibacterial baijiu lees containing Bacillus zhangzhouensis GBW-NX
[0032] 1. Evaluation of the antibacterial effect of different fermentation times on antibacterial baijiu lees Select 5% of the *Bacillus zhangzhouensis* GBW-NX glycerol tubes and inoculate them into LB liquid medium. Incubate at 37℃ and 200 rpm for 24 h using a shaker. Then, inoculate 8% of the culture into pre-enzymatically hydrolyzed solid medium with a substrate thickness of 4 cm. Fermentation is divided into two stages. In the first stage, the fermentation temperature is 30℃ and the fermentation period is 24 h. During the first stage, the material is turned over every 3 h. In the second stage, the fermentation temperature is 37℃ and the fermentation periods are 24 h, 36 h, 48 h, and 60 h. During the second stage, the material is turned over every 6 h.
[0033] The antibacterial effects of solid-state fermentation products on *E. coli*, *Aureobasidium japonicum*, and *Salmonella* were evaluated at 24h, 36h, 48h, and 60h of fermentation, combined with... Figure 2 It can be seen from the experiment that the solid fermentation product with a fermentation time of 36-60h has a better inhibitory effect on the four pathogenic bacteria, but the antibacterial effect is poor when fermented for 24h.
[0034] 2. Evaluation of the antibacterial effect of different bedding material thicknesses on antibacterial baijiu lees Select glycerol tubes of *Bacillus zhangzhouensis* GBW-NX and inoculate them into LB liquid medium at a 5% inoculation ratio. Incubate at 37℃ and 200 rpm for 24 hours using a shaker. Then, inoculate them into pre-enzymatically hydrolyzed solid medium at an 8% inoculation ratio. Adjust the thickness of the pre-enzymatically hydrolyzed medium to 4 cm, 6 cm, and 8 cm respectively. After adjustment, carry out staged fermentation. In the first stage, ferment at 30℃ for 0-24 hours, turning the material every 3 hours. In the second stage, ferment at 37℃ for 24-60 hours, turning the material every 6 hours.
[0035] The antibacterial effects of solid-state fermentation products with different bedding thicknesses on E. coli, Chlorella vulgaris, and Salmonella were evaluated. Experiments confirmed that different bedding thicknesses resulted in varying antibacterial effects on solid-state fermented baijiu lees. Figure 3 It can be seen that the antibacterial effect of solid fermentation baijiu lees is better when the bedding material thickness is 4-6cm, and the antibacterial effect weakens when the bedding material thickness is ≥8cm. Considering that the bedding material thickness affects the oxygen content in the material, thus affecting the proliferation of spore-forming bacteria, the content of the final antibacterial product decreases, resulting in a poorer antibacterial effect.
[0036] Example 3: Preparation of antibacterial baijiu lees containing Bacillus zhangzhouensis GBW-NX 1. Using *Bacillus zhangzhouensis* GBW-NX as the strain, 5% was inoculated into a liquid culture medium containing 10 g / L peptone, 5 g / L yeast extract, and 10 g / L NaCl at pH 7.0. The fermentation temperature was 37℃, the rotation speed was 200 rpm, and the culture time was 24 h to obtain *Bacillus zhangzhouensis* seed culture.
[0037] 2. Sterilization and enzymatic hydrolysis of culture medium: Prepare a solid culture medium by mass percentage: 50-60% distillers' grains, 10-20% wheat bran, 10-20% soybean meal, 2-8% cottonseed meal, 2-5% brown sugar, 0.1-0.5‰ MgSO4·7H2O, and 1-2‰ Ca(OH)2. Sterilize the raw materials and, after the materials have cooled, enzymatically hydrolyze them at 50℃ for 1 hour with 1-10 U / g amylase, 5-10 U / g cellulase, 1-5 U / g xylanase, 1-2 U / g pectinase, and 1-5 U / g amylase to obtain a pre-enzymatically hydrolyzed solid culture medium.
[0038] 3. Solid-state fermentation: The seed culture of Bacillus zhangzhouensis GBW-NX is inoculated into a pre-enzymatic solid culture medium at a ratio of 8% for fermentation. The thickness of the solid culture medium is 4 cm, the pH is 6.0, and the fermentation moisture content is 60-70%. The fermentation is divided into two stages. The first stage fermentation temperature is 30℃ and the fermentation cycle is 24 h. During this stage, the material is turned over once every 3 h. The second stage fermentation temperature is 37℃ and the fermentation cycle is 36 h. During this stage, the material is turned over once every 6 h. This yields antibacterial baijiu mash containing Bacillus zhangzhouensis GBW-NX.
[0039] Example 4: Analysis of antibacterial metabolites of antibacterial baijiu lees containing Bacillus zhangzhouensis GBW-NX 1. Effects of enzymes on the antibacterial activity of fermentation product broth Take 100g of antibacterial baijiu lees (prepared in Example 3), add 200mL of distilled water, shake to mix, and centrifuge at 4℃ and 4000 rpm for 20min to obtain the fermentation product liquid. Mix 20mg / mL proteinase K, trypsin, pepsin, and lipase with the fermentation product liquid at a volume ratio of 1:20 and treat at 37℃ for 2h. Use the untreated (unenzyme-free) fermentation product liquid as a control. Determine the size of the inhibition zone in the experimental group and the control group using the Oxford cup method.
[0040] Table 2. Effects of enzymes on the antibacterial activity of fermentation product broth
[0041] As shown in Table 2, the fermentation product broth is sensitive to all of the above proteases but not to lipases, suggesting that the fermentation product contains protein-based antibacterial substances.
[0042] 2. Effect of temperature on the antibacterial activity of fermentation product broth The fermentation product liquid was placed at 40℃, 60℃, 80℃ and 100℃ for 30 min respectively, cooled to room temperature and filtered to remove bacteria. The 20℃ treatment group was used as a control. The size of the inhibition zone of the three pathogenic bacteria in different treatment groups was determined by the Oxford cup method.
[0043] Table 3. Effect of temperature on the antibacterial activity of fermentation product broth
[0044] As shown in Table 3, the antibacterial substances in the fermentation product liquid of solid-state fermented liquor have good temperature stability. The antibacterial diameter remains basically unchanged in the range of 20-60℃, and the antibacterial properties are still present after treatment at 80℃ and 100℃.
[0045] 3. Effect of pH on the antibacterial activity of fermentation product broth The pH of the fermentation product broth was adjusted to 1.0-10.0 using 1M HCl and 1M NaOH, respectively. After 1 hour of water bath treatment at room temperature, the pH was adjusted back to 6.5, and the mixture was filtered to remove bacteria. The untreated group with a pH of 6.5 was used as a control. The size of the inhibition zone of the three pathogenic bacteria in the different treatment groups was determined using the Oxford cup method.
[0046] Table 4. Effects of different pH values on the antibacterial activity of fermentation product broth
[0047] As shown in Table 4, the fermentation product liquid prepared from solid-state fermented baijiu lees has good stability in the pH range of 6.0-8.0. When the pH is less than 4.0, the antibacterial activity decreases, but it still shows a certain antibacterial ability. Changes in environmental acidity and alkalinity have little effect on the activity of antibacterial substances.
[0048] The antibacterial activity of the fermentation metabolites obtained from solid-state fermented baijiu lees decreased after treatment with proteinase K, trypsin, and pepsin, but the antibacterial activity remained unchanged after treatment with lipase. In the tolerance test, the metabolites still showed good antibacterial activity against a variety of pathogens after treatment at temperatures below 60℃ and pH values within the range of 2-11. Based on the above test results, it can be concluded that the antibacterial active substances of the antibacterial baijiu lees containing Bacillus zhangzhouensis GBW-NX are bacteriocins with stable physicochemical properties, and have a broad antibacterial spectrum against Escherichia coli, Staphylococcus aureus, and Salmonella.
[0049] Example 5: Evaluation of the use of antibacterial baijiu lees containing Bacillus zhangzhouensis GBW-NX in dairy cattle breeding trials
[0050] Forty-five Holstein dairy cows with similar milk yield (35.0±3.2 kg), parity (1.6±0.5 parities), and lactation days (130±15 days) were selected and randomly divided into three groups of 15 cows each. The basal diet group served as the control group. Experimental groups I and II were supplemented with 1% and 2% (by weight of the diet) of antibacterial distillers' grains containing *Bacillus zhangzhouensis* GBW-NX (prepared in Example 3) of concentrate, respectively. The experimental cows were housed in the same barn in a free-range manner to ensure consistency in feeding methods and environmental conditions. During the experiment, the Holstein dairy cows were fed three times a day at 6:00 AM, 12:30 PM, and 7:00 PM. All cows had free access to feed and water during the experiment. Milking was performed three times a day at 5:30 AM, 12:00 PM, and 6:30 PM. The experiment lasted for 60 days. Milk production was recorded daily, and the condition of feces was tracked and scored to determine the number of E. coli in the feces.
[0051] Table 5 Evaluation of the application effect of antibacterial baijiu lees on dairy cows
[0052] Table 5 shows that adding 1% or 2% antibacterial distillers' grains to the basal diet of Holstein dairy cows can increase milk production by 0.31-0.37 kg / d compared to the control group, but the effect is not significant. Regarding fecal assessment, the control group had a fecal score of 2.5, with 6 cows having soft feces. The experimental group had a fecal score of 3, with normal fecal morphology, and only 1 cow in the experimental group had soft feces. Assessing the number of E. coli in the feces of different groups revealed that the experimental group had a lower E. coli count than the control group, approximately 55% lower. This indicates that adding antibacterial distillers' grains containing Bacillus zhangzhouensis during the lactation period of dairy cows can reduce the number of E. coli in the intestines and decrease the incidence of intestinal diseases.
[0053] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions claimed by the present invention.
Claims
1. A method for preparing antibacterial baijiu lees containing *Bacillus zhangzhouensis* GBW-NX, characterized in that, The preparation method includes the following steps: (1) Seed liquid preparation: Using Bacillus zhangzhouensis GBW-NX as the strain, inoculate it into liquid culture medium at an inoculation rate of 5%~10% and ferment to obtain Bacillus zhangzhouensis GBW-NX seed liquid; (2) Preparation of pre-enzymatic hydrolysis solid culture medium: Prepare solid culture medium for liquor vat, sterilize its raw materials, add enzyme preparation after the material is cooled for pre-enzymatic hydrolysis, and obtain pre-enzymatic hydrolysis solid culture medium after the enzymatic hydrolysis is completed; (3) Solid fermentation: The seed liquid is inoculated into a pre-enzymatic solid culture medium at an inoculation rate of 8% to 15% to ferment, thereby obtaining antibacterial baijiu lees containing Zhangzhou Bacillus GBW-NX.
2. The preparation method according to claim 1, characterized in that, The preservation number of the *Bacillus zhangzhouensis* GBW-NX is CGMCC No. 27402.
3. The preparation method according to claim 1, characterized in that, The components and contents of the solid culture medium for baijiu lees include: by mass, 50-60 parts of baijiu lees, 10-20 parts of wheat bran, 10-20 parts of soybean meal, 2-8 parts of cottonseed meal, and 2-5 parts of brown sugar; by mass of the solid culture medium for baijiu lees, the amount of MgSO4·7H2O is 0.1-0.5‰, and the amount of Ca(OH)2 is 1-2‰.
4. The preparation method according to claim 1, characterized in that, The enzyme preparation comprises at least one of mesophilic amylase, cellulase, xylanase, pectinase, and protease; the enzyme activities of the enzyme preparation are 1-10 U / g for mesophilic amylase, 5-10 U / g for cellulase, 1-5 U / g for xylanase, 1-2 U / g for pectinase, and 1-5 U / g for protease, respectively.
5. The preparation method according to claim 1, characterized in that, The fermentation conditions of the seed liquid on the pre-enzymatic hydrolysis solid medium are as follows: the thickness of the pre-enzymatic hydrolysis solid medium is adjusted to 4-6 cm, the pH is 6-7, and the fermentation moisture content is 60-70%. After the adjustment, the fermentation is carried out in stages: the first stage is fermentation at 30-35℃ for 10-24 h, and the material is turned over once every 3 h; the second stage is fermentation at 37-40℃ for 36-60 h, and the material is turned over once every 6 h.
6. The antibacterial baijiu lees prepared by any one of the preparation methods described in claims 1 to 5.
7. The antibacterial baijiu lees according to claim 6, characterized in that, The antibacterial active substance in the antibacterial baijiu lees is a bacteriocin.
8. The application of the antibacterial baijiu lees as described in claim 6 in improving intestinal function and / or increasing milk production in ruminants.
9. The application according to claim 8, characterized in that, The improvement of intestinal function in ruminants includes the ability of the antibacterial baijiu lees to effectively inhibit Escherichia coli, Salmonella, and Staphylococcus aureus.
10. The application according to claim 8, characterized in that, The diet of the ruminants contains 1% to 5% by mass of antibacterial distillers' grains.