CN102204632B - Microbial feed additive for increasing livestock and poultry product quality and improving meat egg milk flavor and preparation method thereof - Google Patents
Microbial feed additive for increasing livestock and poultry product quality and improving meat egg milk flavor and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a microbial feed additive for increasing livestock and poultry product quality and improving meat egg milk flavor and a preparation method thereof. The microbial feed additive comprises the following components by weight: 1-96% of lactobacillus acidophilus, 1-96% of bacillus subtilis, 1-96% of saccharomyces cerevisiae, 1-96% of aspergillus niger, and 1-96% of aspergillus oryzae. The preparation method comrpises: performing solid state fermentation of production strains obtained by performing solid state fermentation of mother strains so as to obtain the above strains, mixing the strains according to a certain proportion to obtain the microbial feed additive. The preparation method of the invention is safe and reliable, low in cost, energy-saving and environment-friendly, simple and controllable in process, and convenient for use, and realizes a livestock and poultry product with low fat content, delicious taste, safety and reliability; the microbial feed additive of the invention has unique compatibility, can substitute antibiotics and arsenic preparations, puts an end to clenbnterol hydrochloride and melamine, enables the increase of livestock and poultry product quality after used, improves meat egg milk flavor, and generates pollution-free green food.
Description
Technical field
The present invention relates to a kind ofly improve the animal products quality, improve additive for microbe feedstuff of meat, eggs and milk local flavor and preparation method thereof, belong to the technical field of additive for microbe feedstuff and preparation method thereof.
Background technology
Broadcast the special series of first phase " " vigorous and graceful pig " truth " in 315 Consumers' Day in 2011, and wherein disclosed the fact that the two remittance companies of Jiyuan, Henan use the clenbuterol hydrochloride porks." clenbuterol hydrochloride " also so again enters the people visual field.Just clenbuterol hydrochloride is had gained some understanding as far back as people in 2006.More earlier, in 1997, the Ministry of Agriculture just hereinafter forbade the beta-adrenaline parahormone to use in feed and herding production, and clenobuterol hydrochloride etc. are put under the excitant management area by country already, and clenobuterol hydrochloride ranks prohibits list.2002, Ractopamine was also listed in " forbid use types of drugs catalogue " in feed and animal drinking water by the Ministry of Agriculture.
Animal husbandry abuse of antibiotics, animal growth rate are fast, and the noxious materials such as the toxicity amine that animal self and many pathogenic bacteria produce, ammonia, bacteriotoxin, oxygen radical are accumulated many in vivo; Because growth of animals or poultry speed is fast, taste compound is synthetic slow, and is asynchronous with the speed of growth simultaneously.So present many meat products show meat pale, soft, without meat fragrance, egg white is thin, yolk is loose, egg flavor is not dense, oppress loose, moisture is high, nothing is chewed and stung flavor.Animal products is had a nasty taste.
The melamine event that in addition successively occurs recent years, clenbuterol hydrochloride event, and be not the fact of the indiscriminate added with antibiotic of large livestock and poultry cultivation known to the public, arsenic preparation, allow meat, eggs and milk almost become the synonym of " malicious food ".
Therefore to make Chinese meat product really realize " nonreactive, green, safety, ecology ", must thoroughly stop in feed, to add the easy material residual, harmful in meat, eggs and milk such as melamine, clenbuterol hydrochloride, antibiotic, arsenic preparation.
Why melamine, clenbuterol hydrochloride, antibiotic, arsenic preparation etc. exist, because social many factors causes, at first be for healthy because of modern consumer, it is greasy to consume oil less, generally when buying meat, can select lean meat rather than fat meat, therefore cause the raiser to improve the quality of animal products, thereby driven the direction that feed businessman produces feed.
Therefore to stop above-mentioned harmful substance and in meat, eggs and milk, exist, must find from the technology source and can improve the pork lean meat percentage, reduce fat content, improve the animal products quality, improve the product of the product of meat, eggs and milk local flavor.
Summary of the invention
The present invention seeks to: for the problem of above-mentioned prior art existence, provide a kind of and improve the animal products quality, improve additive for microbe feedstuff of meat, eggs and milk local flavor and preparation method thereof, adopt additive for microbe feedstuff energy substitute antibiotics of the present invention, arsenic preparation, stop clenbuterol hydrochloride, melamine, so that the animal products quality after using is improved, improve the meat, eggs and milk local flavor, generate pollution-free green food.
The technical scheme that technical solution problem of the present invention adopts is: a kind of additive for microbe feedstuff that improves the animal products quality, improves the meat, eggs and milk local flavor, its component and percentage by weight thereof are: lactobacillus acidophilus (Lactobacillus acidophilus) 1-96%, bacillus subtilis (Bacillus subtilis) 1-96%, S. cervisiae (Saccharomyce cerevisiae) 1-96%, black-koji mould (Aspergillusniger) 1-96%, aspergillus oryzae (Aspergillus oryzae) 1-96%.
Further preferred weight percent is: lactobacillus acidophilus 60-94%, bacillus subtilis 1.5-10%, S. cervisiae bacterium 1.5-10%, black-koji mould 1.5-10%, aspergillus oryzae 1.5-10%.
Further preferred weight percent is: lactobacillus acidophilus 90%, bacillus subtilis 2.5%, S. cervisiae bacterium 2.5%, black-koji mould 2.5%, aspergillus oryzae 2.5%.
As a kind of optimal way, described each bacterial classification is planted the production kind that becomes through solid state fermentation by mother and is formed through solid state fermentation; Wherein:
Component and percentage by weight thereof that lactobacillus acidophilus produces kind of culture medium are: wheat bran 35%, corn 30%, dregs of beans 28%, cotton dregs 5.5%, stone flour 1.5%;
Component and the percentage by weight thereof of bacillus subtilis, S. cervisiae bacterium, black-koji mould, aspergillus oryzae production kind culture medium are: wheat bran 60%, corn 25%, dregs of beans 10%, cotton dregs 5%.
Further: lactobacillus acidophilus produces the condition of culture of planting and is:
Culture medium is put into the sterilization axe, under 1Mpa air pressure moist heat sterilization 45-70 minute, be cooled to 30-35 ℃; With corn steep liquor and cold boiling water culture medium is allocated to water content 35-45%; By the female kind of 5～10% weight ratios inoculation, by 1～2% weight ratio inoculated aspergillus niger bacterium, by 1～2% weight ratio inoculation aspergillus oryzae; Culture medium is packed in the special-purpose high resistant aerobe fermentation bag, 30-35 ℃ of temperature bottom fermentation 7 days;
The condition of culture of bacillus subtilis, S. cervisiae bacterium, black-koji mould, aspergillus oryzae production kind is: culture medium is put into the sterilization axe, under 1Mpa air pressure moist heat sterilization 45-70 hour, be cooled to 30-35 ℃; With corn steep liquor and cold boiling water culture medium is allocated to water content 35-45%; Plant by 1～3% weight ratio inoculation is female, the tray of again culture medium being packed into was 35-40 ℃ of temperature bottom fermentation 48 hours.
Further, the mother of described each bacterial classification kind forms for liquid state fermentation; Wherein,
The percentage by weight of lactobacillus acidophilus mother culture media consists of: yeast extract 1.5%, glucose 2.5%, peptone 1.5%, beef extract 2%, dibasic ammonium citrate 0.25%, anhydrous sodium acetate 1%, dipotassium hydrogen phosphate 0.2%, surplus are boiling water;
The percentage by weight of bacillus subtilis mother culture media consists of: glucose 1%, beef extract 0.3%, peptone 1%, salt 0.5%, surplus are boiling water;
The component of S. cervisiae mother culture media and weight ratio thereof are: diastatic malt juice: corn steep liquor=100: 1;
The component of aspergillus niger and aspergillus oryzae mother culture media and weight ratio thereof are: murphy juice: glucose: corn steep liquor=100: 2: 1.
As another optimal way, described each bacterial classification is planted the production kind that becomes through solid state fermentation by mother and is formed through solid state fermentation, wherein:
The component of lactobacillus acidophilus bacterium culture medium and percentage by weight thereof are: wheat bran 30%, corn 33%, dregs of beans 10.5%, cotton dregs 25%, stone flour 1.5%;
Component and the percentage by weight thereof of bacillus subtilis, S. cervisiae bacterium, black-koji mould, aspergillus oryzae bacterium culture medium are: wheat bran 65%, corn 20%, dregs of beans 10%, cotton dregs 5%.
Further, the condition of culture of lactobacillus acidophilus bacterial classification is: culture medium is put into the sterilization axe, under 1Mpa air pressure moist heat sterilization 45-70 minute, be cooled to 30-35 ℃; With corn steep liquor and cold boiling water culture medium is allocated to water content 35-45%; Inoculating production by 10～20% weight ratios plants, presses 1～2% weight ratio inoculated aspergillus niger bacterium, inoculates aspergillus oryzae by 1～2% weight ratio; Again culture medium is packed in the special-purpose high resistant aerobe fermentation bag, 10-35 ℃ of temperature bottom fermentation 7-20 days, dry.
The condition of culture of bacillus subtilis, S. cervisiae bacterium, black-koji mould, aspergillus oryzae bacterial classification is: with culture medium with corn steep liquor and cold boiling water allocate to water content at 35-45%; Plant by 5～10% weight ratios inoculation production; With the culture medium fermentation vat of packing into, 35-40 ℃ of temperature bottom fermentation 48 hours, dry.
This raising animal products quality, preparation method's the step of improving the additive for microbe feedstuff of meat, eggs and milk local flavor are:
1), preparation is female plants:
A, the female kind of preparation lactobacillus acidophilus: mother culture media component and percentage by weight thereof are: glucose 2.5%, peptone 1.5%, beef extract 2%, yeast extract 1.5%, dibasic ammonium citrate 0.25%, anhydrous sodium acetate 1%, dipotassium hydrogen phosphate 0.2%, add boiling water, nutrient solution was 120 ℃ of high-temperature sterilizations 20 minutes, be cooled to after 35 ℃, by 1～3% weight ratio inoculating strain, cultivated 36-48 hour 30-39 ℃ of constant temperature anaerobism;
B, preparation bacillus subtilis starter kind: mother culture media component and percentage by weight thereof are: glucose 1%, beef extract 0.3%, peptone 1%, salt 0.5%, add boiling water, nutrient solution was 120 ℃ of high-temperature sterilizations 20 minutes, be cooled to after 35 ℃, by 1～3% weight ratio inoculating strain, cultivated 36-48 hour 30-35 ℃ of constant temperature culture;
C, preparation saccharomyces cerevisiae starter kind: the component of mother culture media and weight ratio thereof are: diastatic malt juice: corn steep liquor=100: 1, nutrient solution was 120 ℃ of high-temperature sterilizations 20 minutes, be cooled to after 35 ℃, by 1～3% weight ratio inoculating strain, cultivated 24-36 hour 30-35 ℃ of constant temperature culture;
D, preparation aspergillus niger and aspergillus oryzae are female plants: the component of mother culture media and weight ratio thereof are: murphy juice: glucose: corn steep liquor=100: 2: 1, nutrient solution was 120 ℃ of high-temperature sterilizations 20 minutes, be cooled to after 35 ℃, by 1～3% weight ratio inoculating strain, cultivated 36-72 hour 30-35 ℃ of constant temperature culture;
2) the production kind that, prepares each bacterial classification:
Component and percentage by weight thereof that lactobacillus acidophilus produces kind of culture medium are: wheat bran 35%, corn 30%, dregs of beans 28%, cotton dregs 5.5%, stone flour 1.5%; Culture medium is put into the sterilization axe under 1Mpa air pressure moist heat sterilization 45-70 minute, be cooled to 30-35 ℃; With the good corn steep liquor of sterilization and cold boiling water with culture medium allocate to water content behind 35-45%, by the female kind of 5～10% weight ratios inoculation, by 1～2% weight ratio inoculated aspergillus niger bacterium, by 1～2% weight ratio inoculation aspergillus oryzae, culture medium is packed in the special-purpose high resistant aerobe fermentation bag, fermentation is 7 days in 30-35 ℃ of room temperature again.
Bacillus subtilis, S. cervisiae bacterium, black-koji mould, aspergillus oryzae nutrient media components and percentage by weight thereof consist of: wheat bran 60%, corn 25%, dregs of beans 10%, cotton dregs 5%, culture medium is put into the sterilization axe under 1Mpa air pressure moist heat sterilization 45-70 minute, be cooled to 30-35 ℃; With the good corn steep liquor of sterilization and cold boiling water with culture medium allocate to water content behind 35-45%, plant by the inoculation of 1～3% weight ratio is female, in tray that culture medium is packed into, 35-40 ℃ of fermentation 48 hours;
3), prepare each bacterial classification:
The component of lactobacillus acidophilus culture medium and percentage by weight thereof are: wheat bran 30%, corn 33%, dregs of beans 10.5%, cotton dregs 25%, stone flour 1.5%; Culture medium is put into the sterilization axe under 1Mpa air pressure moist heat sterilization 45-70 minute, be cooled to 30-35 ℃; With the good corn steep liquor of sterilization and cold boiling water with culture medium allocate to water content behind 35-45%, by the female kind of 10～20% weight ratios inoculation, by 1～2% weight ratio inoculated aspergillus niger bacterium, by 1～2% weight ratio inoculation aspergillus oryzae, again culture medium is packed in the special-purpose high resistant aerobe fermentation bag, ℃ fermentation is 7-20 days in the 10-35 room temperature, after fermentation is finished bacterial classification is dried or hot blast drying naturally.
Bacillus subtilis, S. cervisiae bacterium, black-koji mould, aspergillus oryzae nutrient media components and percentage by weight thereof are: wheat bran 65%, corn 20%, dregs of beans 10%, cotton dregs 5%, culture medium is put into the sterilization axe under 1Mpa air pressure moist heat sterilization 45-70 minute, be cooled to 30-35 ℃; With the good corn steep liquor of sterilization and cold boiling water with culture medium allocate to water content behind 35-45%, plant by 5～10% weight ratios inoculation production, in fermentation vat that culture medium is packed into, 35-40 ℃ of fermentation 48 hours, after fermentation is finished bacterial classification is dried or hot blast drying naturally;
4), preparation improves the animal products quality, improve the additive for microbe feedstuff of meat, eggs and milk local flavor: with abovementioned steps 3) in the lactobacillus acidophilus, bacillus subtilis, S. cervisiae, black-koji mould and the aspergillus oryzae that make mix in proportion and namely get additive for microbe feedstuff of the present invention, its percentage by weight is: lactobacillus acidophilus 1-96%, bacillus subtilis 1-96%, S. cervisiae 1-96%, black-koji mould 1-96%, aspergillus oryzae 1-96%.
The present invention makes female inoculating strain of planting and all can be buied by commercially available, preferably but be not restricted to following bacterial classification:
Strain of lactobacillus acidophilus: 6241 bacterial classifications of buying from Chinese Research for Industrial Microbial Germ preservation center;
Bacillus subtilis strain: 20037 bacterial classifications of buying from Chinese Research for Industrial Microbial Germ preservation center;
Saccharomyces cerevisiae bacteria strain: 31011 bacterial classifications of buying from Chinese Research for Industrial Microbial Germ preservation center;
Aspergillus niger strain: 40072,40073 bacterial classifications of buying from Chinese Research for Industrial Microbial Germ preservation center;
Aspergillus oryzae strain: 40001 bacterial classifications of buying from Chinese Research for Industrial Microbial Germ preservation center.
Core effect of the present invention: improve the animal products quality, improve the meat, eggs and milk local flavor, substitute antibiotics, arsenic preparation are stopped clenbuterol hydrochloride, melamine, production pollution-free green food, brand meat, egg, milk.
Main effect of the present invention is as follows:
1. raising lean meat percentage: the lean pork rate than the normal diet of feeding improves more than 5%, and lean meat percentage reaches about 68%; Obviously reduce the fat content in the animal body, broiler chicken reduces about 2/3 fat, pork pig reduces about 1/3 fat, can stop from the technology source use of clenbuterol hydrochloride.
2. raising dressing percentage: the dressing percentage of hog than the normal diet of feeding improves more than 5%, and dressing percentage can reach about 75%.
3. reduction cholesterol: can make that cholesterol level lowers about 10% in the meat, eggs and milk.
4. improve the content of intramuscular fat: marbling obviously, lean meat quick-fried grease overflows manyly, and meat flavour is delicious.
5. improving is waterpower: livestock and poultry muscle is that waterpower is high, and meat surface moisture oozes out few.
In the meat, eggs and milk without any antibiotic residue: production nonreactive meat, nonreactive egg, antibiotic-free milk.
7. improve quality and the local flavor of meat, eggs and milk: ferment can be removed accumulating of livestock and poultry internal metabolism toxic substance, accelerate to be flavor amino acid and selenium, zinc, iodine, muscle fibre, the muscle fibre number, glutamic acid, the generation of the human body beneficial such as intramuscular fat and multivitamin element is the possible technique guarantee of production brand pork, brand egg, brand milk.
8. the pork of producing boils more clearly obviously than so-called on the market " aardvark meat ", " brawn ", few blood foam, and the long piece of cooking meat is unremitting, and mouthfeel is good, and is nutty, the characteristics such as meat flavour perfume (or spice).
9. improve the commodity value of egg: egg is large, egg size, eggshell surface smooth bright, eggshell hardness is good.The egg white thickness is limpid, the orange nature of yolk color, delicate mouthfeel, delicate fragrance, tool Countryside Egg mouthfeel.Egg do not contain any hormone and antibiotic, without salmonella, also than denseer thick, the yolk of the egg white of so-called on the market " Countryside Egg " more consolidation, color and luster is more natural, taste is fresher and tenderer.
10. improve output of milk 15%--20%, improve one to two percentage point of butterfat percnetage, the milk butterfat percnetage of producing, lactoprotein, high, dense thick, the taste delicate fragrance of milk of vitamin content.
11. do not need to add any antibiotic, arsenic preparation, enzyme preparation, probiotic in the feed.The whole process of feeding is not added antibiotic, and livestock and poultry production performance can significantly improve, decrease feedstuff-meat ratio, feedstuff-egg ratio, the about 5-10% of feed coefficient.
12. can effectively improve the animal gastrointestinal tract micro-ecological environment, suppress pathogen, suppress the insect pests generations such as stench and fly, the ight soil moulding is smooth, the animal health degree improves.
Compared with prior art, beneficial effect of the present invention is:
1, safe and reliable: selected bacterial strain is the microbial feed additive strain that No. 105 bulletins of the Ministry of Agriculture of the Ministry of Agriculture allow use, also is that FDA (FDA) approval is as the microorganism of Direct-fed.
2, with low cost, energy-conserving and environment-protective, technique are simply controlled, easy to use: because in the breeding strain stage, fermentation medium is take the available agricultural byproducts wheat bran of cheapness as main, the feed-use grains such as corn, dregs of beans, cotton dregs are auxiliary, and are with low cost.And adopting solid state fermentation to have water saving, energy-conservation, the simple controlled unique advantage of technique belongs to clearer production technology.Last product cultivation is easy to use, can directly add in feed in proportion, and result of use is good.
3, realize low, the delicious flavour, safe and reliable of animal products fat content.Can thoroughly stop in feed, to add the easy material residual, harmful in meat, eggs and milk such as melamine, clenbuterol hydrochloride, antibiotic, arsenic preparation, growth of animals or poultry speed is faster, the incidence of disease is lower, can increase substantially simultaneously the animal products quality and improve the meat, eggs and milk local flavor, can produce huge economical, societal benefits.
4, compatibility is unique: additive for microbe feedstuff provided by the invention selects lactobacillus acidophilus, bacillus subtilis, S. cervisiae, black-koji mould, aspergillus oryzae reasonably combined, improves the animal products quality and the local flavor effect is more obvious and economical than independent use lactobacillus acidophilus.
Utilize lactobacillus acidophilus to reduce cholesterol, improve the animal products quality, improve the local flavor of meat, eggs and milk:
Be embodied in: it can be SCFA with dietary fiber, sugar decomposition that a, probio enter behind the enteron aisle by fermentation, mainly is the SCFAs such as acetic acid, butyric acid, propionic acid wherein, is improved lean meat and forms and suppress the effect that fat meat forms.
Zoopery shows: SCFA can impel the intestinal mucosa increment, safeguards the integrality of enteron aisle, improves the activity of amylase, trypsase, chymotrypsin in the small intestine chyme, strengthens enteron aisle to amino acid whose absorbability, thereby the lean meat that improves pork is synthetic.
Organic acid and SCFA, the liver synthctic fat there is very strong inhibitory action, thereby controlled braking thing is because of the increase of triglycerides and the savings of body fat in the sugared blood that causes of excessive picked-up, simultaneously chain fatty acid triglyceride can by various lipase comparatively fast, more fully hydrolysis, improve digestibility and the clearance rate in the body circulation, suppressed fat meat formation.
B, probio can reduce blood sugar concentration, have reduced the absorption of glucose, change fat into thereby reduce sugar.
C, lactic acid bacteria can be improved calcium in the pig blood, magnesium ion content, reduction potassium content.Calcium is the activator of contraction of muscle and muscle fibril degradation enzyme system, improves the tender degree of meat.Magnesium ion can improve the hydrophilic power of pork, yellowish pink and reduce the generation of PSE pork.
D, probio can be replenished the lipolytic enzyme in gastric juice, intestinal juice, the pancreatic juice, help digesting and assimilating of ectogenous fat.
E, probio secrete lipase and pass through the activity of acidization lipase, thereby significantly improve the serum lipase activity, and the characteristic that lipase has superabundant fats in the Automatic-searching body and decomposes, and then it is degraded to aliphatic acid and glycerine, and suppress the synthetic of fat.T-CHOL and content of triglyceride in the serum also decrease.
In the special enzyme system that f, lactic acid bacteria occur, the enzyme system of lower norcholesterol is arranged, they may restrain the rate-limiting enzyme of HMG CoA (HMGCoA) reduction cholesterol biosynthesis in vivo, thereby restrain the synthetic of cholesterol.Intestines inner cholesterol level is reduced, blocked the liver sausage circulation of cholesterol, thereby reduced the concentration of blood cholesterol.
The probio such as lactic acid bacteria can become CHF over half in the enteron aisle stercorin and excrete in g, the probiotics.
H, probio are improved organismic internal environment, remove rubbish in the body, improve the body protective liver and exercise normal function, are conducive to fat digesting and assimilating and transporting in vivo, avoid accumulating of fat.
Dietary fiber content is than horn of plenty in i, some probio product by solid-state fermentation, and the cholesterol in adsorbable food and the intestinal tissue excretes with ight soil, plays indirect reduction blood middle cholesterol content, stops the health-care effects such as atherosclerotic.
Utilize producing bacillus subtilis to give birth to the characteristics substitute antibiotics of antibiotic;
Utilize S. cervisiae cell membrane tool various active material to improve animal immunizing power, lower disease incident;
Utilize that dietary fiber content is than horn of plenty in the black-koji mould product by solid-state fermentation, the cholesterol in adsorbable food and the intestinal tissue excretes with ight soil, plays indirect reduction blood middle cholesterol content, stops the health-care effects such as atherosclerotic.
Utilize black-koji mould, aspergillus oryzae to produce a large amount of enzymes, improve the feed digestive utilization ratio, the microorganism synergy of performance 1+1＞2 forms effective probiotic microorganisms group.
The specific embodiment
A kind of preparation method that improves the animal products quality, improves the additive for microbe feedstuff of meat, eggs and milk local flavor the steps include:
1) preparation is female plants:
The preparation lactobacillus acidophilus is female to be planted: mother culture media component and percentage by weight thereof are: glucose 2.5%, peptone 1.5%, beef extract 2%, yeast extract 1.5%, dibasic ammonium citrate 0.25%, anhydrous sodium acetate 1%, dipotassium hydrogen phosphate 0.2%, add at last boiling water and transfer to required volume, nutrient solution was 120 ℃ of high-temperature sterilizations 20 minutes, be cooled to after 35 ℃, by 1～3% weight ratio inoculating strain, cultivated 36-48 hour 30-39 ℃ of constant temperature anaerobism;
Preparation bacillus subtilis starter kind: mother culture media component and percentage by weight thereof are: glucose 1%, beef extract 0.3%, peptone 1%, salt 0.5%, add at last boiling water and transfer to required volume, nutrient solution was 120 ℃ of high-temperature sterilizations 20 minutes, be cooled to after 35 ℃, by 1～3% weight ratio inoculating strain, cultivated 36-48 hour 30-35 ℃ of constant temperature culture;
Preparation saccharomyces cerevisiae starter kind: the component of mother culture media and weight ratio thereof are: diastatic malt juice: corn steep liquor=preparation in 100: 1, nutrient solution was 120 ℃ of high-temperature sterilizations 20 minutes, be cooled to after 35 ℃, by 1～3% weight ratio inoculating strain, cultivated 24-36 hour 30-35 ℃ of constant temperature culture;
The preparation method of brewer's wort: with the water of 2 times of the brewer's wort dosage that needs, 0.5 times Fructus Hordei Germinatus: after 55-63 ℃ of saccharification 4-6 hour with four layers of filtered through gauze brewer's wort filtrate, be determined as yellow when colourless with 0.02 mol/L iodine liquid, saccharification finishes, detect sugared concentration in the saccharified liquid with Baume hydrometer, filtrate water is diluted to 10～15 ripple woodss, transfers pH to 6.4.
Preparation black-koji mould and aspergillus oryzae starter kind: mother culture media murphy juice by weight: glucose: corn steep liquor=preparation in 100: 2: 1, nutrient solution was 120 ℃ of high-temperature sterilizations 20 minutes, be cooled to after 35 ℃, by 1～3% weight ratio inoculating strain, cultivated 36-72 hour 30-35 ℃ of constant temperature culture;
The preparation method of murphy juice: with potato decortication, remove bud, weigh, need to reach the weight that needs to make amount of solution 20%, be cut into 0.5 centimetre of sheet, adding water to needs amount of solution, boil and got final product to being poked by glass bar in 20～30 minutes, four layers of filtered through gauze namely get murphy juice, supply moisture to the needs amount of solution.
2) the production kind that, prepares each bacterial classification:
Component and percentage by weight thereof that lactobacillus acidophilus produces kind of culture medium are: wheat bran 35%, corn 30%, dregs of beans 28%, cotton dregs 5.5%, stone flour 1.5%; Culture medium is put into the sterilization axe, under 1Mpa air pressure moist heat sterilization 45-70 minute, be cooled to 30-35 ℃; With the good an amount of corn steep liquor of sterilization and cold boiling water with culture medium allocate to water content behind 35-45%, by the female kind of 5～10% weight ratios inoculation, by 1～2% weight ratio inoculated aspergillus niger bacterium, by 1～2% weight ratio inoculation aspergillus oryzae, culture medium is packed in the special-purpose high resistant aerobe fermentation bag, fermentation is 7 days in 30-35 ℃ of room temperature again.
Bacillus subtilis, S. cervisiae bacterium, black-koji mould, aspergillus oryzae production kind nutrient media components and percentage by weight thereof consist of: wheat bran 60%, corn 25%, dregs of beans 10%, cotton dregs 5%, culture medium is put into the sterilization axe, under 1Mpa air pressure moist heat sterilization 45-70 minute, be cooled to 30-35 ℃; With the good an amount of corn steep liquor of sterilization and cold boiling water with culture medium allocate to water content behind 35-45%, plant by the inoculation of 1～3% weight ratio is female, in tray that culture medium is packed into, 35-40 ℃ of fermentation 48 hours;
3), prepare each bacterial classification:
The component of lactobacillus acidophilus bacterium culture medium and percentage by weight thereof are: wheat bran 30%, corn 33%, dregs of beans 10.5%, cotton dregs 25%, stone flour 1.5%; Culture medium is put into the sterilization axe, under 1Mpa air pressure moist heat sterilization 45-70 minute, be cooled to 30-35 ℃; With the good an amount of corn steep liquor of sterilization and cold boiling water with culture medium allocate to water content behind 35-45%, inoculating production by 10～20% weight ratios plants, presses 1～2% weight ratio inoculated aspergillus niger bacterium, inoculates aspergillus oryzae by 1～2% weight ratio, again culture medium is packed in the special-purpose high resistant aerobe fermentation bag, ℃ fermentation is 7-20 days in the 10-35 room temperature, after fermentation is finished bacterial classification is dried or hot blast drying naturally.
Bacillus subtilis, S. cervisiae bacterium, black-koji mould, aspergillus oryzae bacterium culture medium component and percentage by weight thereof are: wheat bran 65%, corn 20%, dregs of beans 10%, cotton dregs 5%, with culture medium with the good an amount of corn steep liquor of sterilization and cold boiling water with culture medium allocate to water content behind 35-45%, plant by 5～10% weight ratios inoculation production, in fermentation vat that culture medium is packed into, 35-40 ℃ of fermentation 48 hours, after fermentation is finished bacterial classification is dried or hot blast drying naturally;
4), prepare the additive for microbe feedstuff that improves the animal products quality, improves the meat, eggs and milk local flavor:
With abovementioned steps 3) in the lactobacillus acidophilus, bacillus subtilis, S. cervisiae, black-koji mould and the aspergillus oryzae that make mix by a certain percentage and namely get additive for microbe feedstuff of the present invention, its percentage by weight is: lactobacillus acidophilus 1-96%, bacillus subtilis 1-96%, S. cervisiae 1-96%, black-koji mould 1-96%, aspergillus oryzae 1-96%.
As preferred weight percent be: lactobacillus acidophilus 60-94%, bacillus subtilis 1.5-10%, S. cervisiae bacterium 1.5-10%, black-koji mould 1.5-10%, aspergillus oryzae 1.5-10%.
Further preferred weight percent consists of: lactobacillus acidophilus 90%, bacillus subtilis 2.5%, S. cervisiae bacterium 2.5%, black-koji mould 2.5%, aspergillus oryzae 2.5%.
This raising animal products quality, the using method of improving the additive for microbe feedstuff of meat, eggs and milk local flavor are:
1. such as production brand pork, in feed, add this product by 5%;
2. such as production brand chicken (duck) egg, in feed, add this product by 3%;
3. in sucking pig, sow feed, add this product, such as sow constipation occured by 3-5%, need treatment addition can be increased to 5%.
4. press 2-3% in general pig, chicken, the duck feed and add this product;
5. in milk cow forage, press 3-5% and add this product;
Embodiment 1:
Make as stated above a kind of additive for microbe feedstuff that improves the animal products quality, improves the meat, eggs and milk local flavor, its component and percentage by weight thereof consist of: lactobacillus acidophilus 90%, bacillus subtilis 2.5%, S. cervisiae bacterium 2.5%, black-koji mould 2.5%, aspergillus oryzae 2.5%.
Test example 1: it is fine that the additive for microbe feedstuff that improve the animal products quality, improves the meat, eggs and milk local flavor is applied on the growing-finishing pig effect.
Test helps triumphant pig farm to carry out the 8th another arena multitude of Chengdu unusual relationship live pig cooperative society, and the time is on September 9th, 1 2008 on June 22nd, 2008.
1. test material and method
1.1 test material
Improve the animal products quality, improve the additive for microbe feedstuff of meat, eggs and milk local flavor.
1.2 experimental animal and grouping
6 of a brood of pig of Taihu Lake X yorker each minutes, i.e. control group and test group.80 jin of pig counterpoises are all foster in the traditional circle drylot feeding before the experiment.
1.3 experimental period: 80 jin of heavy pigs are to delivering for sale totally 80 days.
1.4 test daily ration design control group: the mixed feed of certain well-known premix;
Test group: the mixed feed that has added 5% additive for microbe feedstuff of the present invention.
2. feeding and management
2.1 test is responsible for by the special messenger, manages in strict accordance with test requirements document.
2.2. test operation procedure
2.2.1 weigh when 80 days feed periods finish take group as unit, and in butcher rear title take the lead, with the carcass weight of leg and do not take the lead, be not with the leg carcass weight.
2.3.2 take the feed consumption rate of group as unit detail record growing and fattening pigs.
2.3.3 calculate at last the production performance index such as average daily ingestion amount, average weight gain, diarrhea rate of full phase.
3. detection index
Production performance: all weightening finishes of head, head be feed intake, feed conversion rate all.
Meat quality: dressing percentage, lean meat percentage, pig flesh flavor.
4. interpretation of result
4.1 the impact on production performance
Table 1:
Result of the test:
With control group relatively, the average weight gain of test group is higher than control group, the test group head contrast group that all increases weight is high by 6.11%, feed conversion rate test group contrast group has improved 10.25%.
4.2 the impact on dressing percentage, lean meat percentage, pig flesh flavor
Dressing percentage: result of the test sees Table 1, compares with control group, and the dressing percentage of test group is higher than control group, and the test group head does not take the lead, is not with leg dressing percentage contrast group high by 7.41%.
Lean meat percentage: result of the test sees Table 1, compares with control group, and the belt leather pork show condition thickness of test group is lower than control group, contrast group low 9.62%
Pig flesh flavor: boil rear quick-fried lean meat test group contrast group grease and overflow manyly, meat flavour is more delicious.
Test example 2: it is fine that the additive for microbe feedstuff that improve the animal products quality, improves the meat, eggs and milk local flavor is applied on the egg feedstuff effect.
Test is selected in the high wooden chicken farm of Huaihe River, Jintang County, Chengdu mouth Peng, and the time of carrying out is on May 12nd, 1 2009 on March 17th, 2009.
1. test material and method
1.1 test material: improve the animal products quality, improve the additive for microbe feedstuff of meat, eggs and milk local flavor.
1.2 experimental animal and grouping
Select Huaihe River, Jintang County, Chengdu mouth Peng Luo Man laying hen in age in high 1080 46 weeks of wooden chicken farm, be divided at random 2 processing, i.e. control group and test group.
Basic demand to laying hen: same kind, same strain, same age in days, normal and healthy with batch cultivating, grow.
1.3 experimental period: 8 weeks
1.4 test daily ration design
Control group: i.e. basal diet, with reference to NRC (1994) laying hen nutrition requirements preparation daily ration, its trophic level and production practices are close, and its raw material composition and trophic level see Table 2.
Test group: use additive for microbe feedstuff of the present invention, minimizing 10kg/T dregs of beans and the 20kg/T corn of 30kg/T on the basis of basal diet, the specific design scheme sees Table 3.
2. feeding and management
2.1 test is responsible for by the special messenger, manages in strict accordance with test requirements document.
2.2 the semi open model hen house is adopted in test, three-layer stereo is raised in cages, and (30 * 25cm) raise 4 chickens to every cage, and each group is uniformly distributed in hen house, to eliminate the locus effect.
Test chicken routinely immune programme for children carries out vaccine inoculation.
The control of the conditions such as hen house temperature, humidity, illumination and ventilation is determined according to conventional.
2.3. test operation procedure
2.3.1 every day entry comprises lay eggs egg number, the day of soft-shelled egg, check gross weight, dead chicken number take group as unit.
2.3.2 take the feed consumption rate of group as unit detail record chicken.
2.3.3 calculate at last the egg laying performance index such as laying rate, daily ingestion amount, average egg weight, feedstuff-egg ratio, soft rate of broken eggs of full phase.
Table 2: the control group daily ration forms and trophic level
Annotate: premix contains vitamin, trace element.
Table 3: the experimental group daily ration forms and trophic level
Annotate: experimental group premix is the same with control group premix, in addition the crude protein actual content of feed addictive of the present invention 〉=20%, total phosphorus 〉=6.5%, lysine 〉=0.85%, methionine 〉=0.24%.
3. detection index
Egg laying performance: laying rate, daily ingestion amount, feedstuff-egg ratio, average egg weight, soft check rate and death rate.
Egg quality: egg white density, yolk tight ness rating, egg local flavor.
4. interpretation of result
4.1 the impact on production performance
Table 4: different daily rations are on the impact of production performance of layer chicken
Result of the test sees Table 4.
Compare with control group, the laying rate of test group is higher than control group, and test group laying rate contrast group is high by 4.02%, and average egg weight has improved 0.96%; From soft check rate and death rate, test group contrast group descends respectively 1.8; 0.8 percentage point, the comprehensive full phase, additive for microbe feedstuff of the present invention is remarkable on average feed intake impact, and test group has reduced by 1.08% than control group; Simultaneously, feed efficiency is improved greatly, and test group contrast group has improved 8.33%.This shows that additive for microbe feedstuff of the present invention has the effect that improves performance in layers, improve laying rate, increase egg size, improve the effect of feed efficiency.
4.2 Economic and Efficiency Analysis
Expenditure: owing to add additive for microbe feedstuff of the present invention, feed cost per ton increases by 165 yuan;
Income: the 1 ton of feed of feeding equally, but control group, experimental group 396.83,432.90 kilograms in output egg respectively press 5 yuan of/kilogram eggs calculating of selling price, and test group contrast group can be taken in 180.35 yuan of RMB more;
In addition, additive for microbe feedstuff of the present invention can strengthen the immunity of body, reduces drug cost at ordinary times.This respect factor can further improve its economic benefit.
Experimental analysis shows that additive for microbe feedstuff of the present invention mainly plays a role from the following aspects:
1. the balance intestine microenvironment improves intestinal health;
2. in enteron aisle, produce various digestive ferments, improve the level of digestive ferment in the alimentary canal, and then promote digesting and assimilating of nutriment, improve growth or the production performance of livestock and poultry;
4.2 the impact on egg quality
4.2.1 control group and experimental group egg are respectively got five, break up in bowl, and in the middle of yolk, plug onesize toothpick respectively, the time that record egg white edge disappears and toothpick begins to tilt.
4.2.2 thin about 25 minutes beginning edges of control group egg white are fuzzy, the egg white edge disappears about 40 minutes; Thin about 70 minutes beginning edges of experimental group egg white are fuzzy, and the egg white edge disappears about 90 minutes; This description of test experimental group egg white density outclass control group.
4.2.3 toothpick began to tilt in about 15 minutes on the control group yolk, collapsed fully about 55 minutes.Toothpick began to tilt in about 45 minutes on the experimental group yolk, collapsed fully about 75 minutes.This description of test experimental group egg yolk tight ness rating is far above control group.
4.2.4 control group and experimental group egg are respectively got 5, and cold water was boiled rear 3 minutes, then closed fire, vexed upper 10 minute, distribute five people and taste, five anti-chewing of the consistent evaluation experimental group of people egg, taste is fragrant, the control group egg is anti-chewing not, puts saliva and divide heavily, do not have egg fragrance.
5. conclusion
Additive for microbe feedstuff of the present invention is as a kind of green feed additive, not only have and improve laying rate and average egg weight, reduce feedstuff-egg ratio, only all effects of the production performances such as daily ingestion amount, soft check rate and death rate, and egg white dense thick, yolk is tight, anti-chewing, delicious flavour.
Test example 3: it is fine that the additive for microbe feedstuff that improve the animal products quality, improves the meat, eggs and milk local flavor is applied on the milk cow forage effect.
Test is selected in Ningxia Qingtongxia City minor dam king and accounts for clearly vaccary, and the time of carrying out is on October 3rd, 1 2008 on September 3rd, 2008.
1, materials and methods
1.1 test material
Raising animal products quality of the present invention, improve the additive for microbe feedstuff of meat, eggs and milk local flavor.
1.2 experimental animal and grouping
Select Ningxia Qingtongxia City minor dam king account for vaccary body weight clearly close with the output of milk, be in peak of lactation 30-100 days 20 of the first-born china holstein cowses, be divided at random two groups, each 10 of test group and control groups are put into two colony houses and raise, and are fed by single-minded poultry raiser.
1.3 experimental period: 30 days
1.4 test daily ration design
Control group: i.e. basal diet, according to wean ox nutritional need preparation basal diet, its trophic level and production practices are close, and its raw material composition and trophic level see Table 1.
Test group: use additive for microbe feedstuff of the present invention, minimizing 10kg/T dregs of beans and the 20kg/T corn of 30kg/T on the basis of basal diet, the specific design scheme sees Table 2.
2. feeding and management
2.1 test is responsible for by the special messenger, manages in strict accordance with test requirements document.
2.2 the test by feed every day 2 times, freely drink water.
2.3. test operation procedure
2.3.1 add up respectively the output of milk, butterfat percnetage, lactoprotein take group as unit.
Table 5: the control group basal diet forms and trophic level
| Raw material forms | ％ | Trophic level | Index |
| Ensiling | 42.00 | Cow producing milk net energy NEl | 4.13 |
[0206]
| (MJ/kg) | |||
| Hay | 5.00 | Dry DM (%) | 63.05 |
| Corn | 26.00 | CP | 10.11 |
| Wheat bran | 8.00 | Acid detergent fiber ADF | 18.29 |
| Dregs of beans | 4.40 | Neutral detergent fiber NDF | 32.47 |
| Cotton dregs | 8.00 | Ca(％) | 0.74 |
| The flax dregs of rice | 2.50 | P(％) | 0.33 |
| Stone flour | 1.25 | ||
| Calcium monohydrogen phosphate | 0.65 | ||
| Salt | 0.51 | ||
| Sodium bicarbonate | 0.77 | ||
| Premix | 1.00 |
Annotate: premix contains vitamin, trace element.
Table 6: the experimental group daily ration forms and trophic level
Annotate: experimental group premix is the same with control group premix, in addition additive for microbe feedstuff crude protein actual content of the present invention 〉=20%, total phosphorus 〉=6.5%, lysine 〉=0.85%, methionine 〉=0.24%.
3. detection index
Production performance: the output of milk, butterfat percnetage, lactoprotein.
4. interpretation of result
4.1 the impact on production performance
Table 7: different daily rations are on the impact of milk cow production performance
Result of the test sees Table 7, compares with control group, and the output of milk of test group is higher than control group, and the test group output of milk on previous day contrast group is high by 13.85%, and butterfat percnetage test group contrast group has improved 6.89%.Lactoprotein test group contrast group has improved 3.02%.
4.2 Economic and Efficiency Analysis
Expenditure: owing to add the additive for microbe feedstuff (additive for microbe feedstuff of the present invention) that improves the animal products quality, improves the meat, eggs and milk local flavor, every cow head cost every day increases by 0.9 yuan;
Income: 2.11 kilograms of every cow head day-to-day test group contrast group fecund milk, to press 1 yuan of/kilogram piglet valency of selling price and calculate, test group contrast group can be taken in 2.11 yuan of RMB more;
Butterfat percnetage, lactoprotein all increase because test group contrast group is suckled simultaneously, and the milk valency is corresponding also will to be improved, so economic benefit is more remarkable.
Experimental analysis shows that the additive for microbe feedstuff that improves the animal products quality, improves the meat, eggs and milk local flavor mainly plays a role from the following aspects:
1. probio is to take in the inhibition that participates in microbiologic population in the enteron aisle in the animal body, perhaps indirectly plays by strengthening non-specific immune function to come prevent disease to promote growth and improve feed efficiency.
2. complex enzyme can be eliminated the ANFs in the feed; Destroy the forage plant cell membrane, discharge its cell inclusion; In time replenish the effect of the deficiency of animal intestinal endogenous enzymes.
5. conclusion
The additive for microbe feedstuff that improve the animal products quality, improves the meat, eggs and milk local flavor has the raising breeding performonce fo animals as a kind of green feed additive, improves the effects such as meat, eggs and milk quality.
Embodiment 2:
Make a kind of additive for microbe feedstuff that improves the animal products quality, improves the meat, eggs and milk local flavor by the inventive method, its component and percentage by weight thereof consist of: lactobacillus acidophilus 60%, bacillus subtilis 10%, S. cervisiae bacterium 10%, black-koji mould 10%, aspergillus oryzae 10%.
Embodiment 3:
Make a kind of additive for microbe feedstuff that improves the animal products quality, improves the meat, eggs and milk local flavor by the inventive method, its component and percentage by weight thereof consist of: lactobacillus acidophilus 96%, bacillus subtilis 1%, S. cervisiae bacterium 1%, black-koji mould 1%, aspergillus oryzae 1%.
Embodiment 4:
Make a kind of additive for microbe feedstuff that improves the animal products quality, improves the meat, eggs and milk local flavor by the method for the invention, its component and percentage by weight thereof consist of: lactobacillus acidophilus 94%, bacillus subtilis 1.5%, S. cervisiae bacterium 1.5%, black-koji mould 1.5%, aspergillus oryzae 1.5%.
Test example 4: it is fine that the additive for microbe feedstuff that improve the animal products quality, improves the meat, eggs and milk local flavor is applied on the growing-finishing pig effect.
Test is carried out on Ziyang Chen Sheng China pig farm, and the time is 22-2008 July 16 in April, 2009.
1. test material and method
1.1 test material: improve the animal products quality, improve the additive for microbe feedstuff of meat, eggs and milk local flavor.
1.2 experimental animal and grouping
5 of a brood of pig of long white X yorker each minutes, i.e. control group and test group.The pig counterpoise is 70 jin before the experiment, all supports in the traditional circle drylot feeding.
1.3 experimental period: 70 jin of heavy pigs are to delivering for sale totally 85 days.
1.4 test daily ration design control group: the mixed feed of certain well-known premix;
Test group: the mixed feed that has added 5% additive for microbe feedstuff of the present invention.
2. feeding and management
2.1 test is responsible for by the special messenger, manages in strict accordance with test requirements document.
2.2. test operation procedure
2.2.1 weigh when 85 days feed periods finish take group as unit, and in butcher rear title take the lead, with the carcass weight of leg and do not take the lead, be not with the leg carcass weight.
2.3.2 take the feed consumption rate of group as unit detail record growing and fattening pigs.
2.3.3 calculate at last the production performance index such as average daily ingestion amount, average weight gain, diarrhea rate of full phase.
3. detection index
Production performance: all weightening finishes of head, head be feed intake, feed conversion rate all.
Meat quality: dressing percentage, lean meat percentage, pig flesh flavor.
4. interpretation of result
4.1 the impact on production performance
Table 8:
Result of the test:
With control group relatively, the average weight gain of test group is higher than control group, the test group head contrast group that all increases weight is high by 7.9%, feed conversion rate test group contrast group has improved 7.85%.
4.2 the impact on dressing percentage, lean meat percentage, pig flesh flavor
Dressing percentage: result of the test sees Table 8, compares with control group, and the dressing percentage of test group is higher than control group, and the test group head does not take the lead, is not with leg dressing percentage contrast group high by 7.58%.
Lean meat percentage: result of the test sees Table 8, compares with control group, and the belt leather pork show condition thickness of test group is lower than control group, contrast group low 9.47%
Pig flesh flavor: boil rear quick-fried lean meat test group contrast group grease and overflow manyly, meat flavour is more delicious.
More than raising animal products quality provided by the present invention, the additive for microbe feedstuff and preparation method thereof that improves the meat, eggs and milk local flavor have been carried out detailed introduction, used specific case herein principle of the present invention and embodiment are set forth, the explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof; Simultaneously, for one of ordinary skill in the art, according to thought of the present invention, all will change in specific embodiments and applications, in sum, this description should not be construed as limitation of the present invention.
Claims (8)
1. additive for microbe feedstuff that improves the animal products quality, improves the meat, eggs and milk local flavor, it is characterized in that: component and percentage by weight thereof are: lactobacillus acidophilus 1-96%, bacillus subtilis 1-96%, S. cervisiae 1-96%, black-koji mould 1-96%, aspergillus oryzae 1-96%; Described each bacterial classification is planted the production kind that becomes through solid state fermentation by mother and is formed through solid state fermentation; Wherein,
Component and percentage by weight thereof that lactobacillus acidophilus produces kind of culture medium are: wheat bran 35%, corn 30%, dregs of beans 28%, cotton dregs 5.5%, stone flour 1.5%;
Component and the percentage by weight thereof of bacillus subtilis, S. cervisiae bacterium, black-koji mould, aspergillus oryzae production kind culture medium are: wheat bran 60%, corn 25%, dregs of beans 10%, cotton dregs 5%.
2. a kind of additive for microbe feedstuff that improves the animal products quality, improves the meat, eggs and milk local flavor according to claim 1, it is characterized in that: percentage by weight is: lactobacillus acidophilus 60-94%, bacillus subtilis 1.5-10%, S. cervisiae bacterium 1.5-10%, black-koji mould 1.5-10%, aspergillus oryzae 1.5-10%.
3. a kind of additive for microbe feedstuff that improves the animal products quality, improves the meat, eggs and milk local flavor according to claim 2, it is characterized in that: percentage by weight is: lactobacillus acidophilus 90%, bacillus subtilis 2.5%, S. cervisiae bacterium 2.5%, black-koji mould 2.5%, aspergillus oryzae 2.5%.
4. a kind of additive for microbe feedstuff that improves the animal products quality, improves the meat, eggs and milk local flavor according to claim 1 is characterized in that:
Lactobacillus acidophilus produces the condition of culture of planting:
Culture medium is put into the sterilization axe, under 1Mpa air pressure moist heat sterilization 45-70 minute, be cooled to 30-35 ℃; With corn steep liquor and cold boiling water culture medium is allocated to water content 35-45%; By the female kind of 5～10% weight ratios inoculation, by 1～2% weight ratio inoculated aspergillus niger bacterium, by 1～2% weight ratio inoculation aspergillus oryzae; Culture medium is packed in the special-purpose high resistant aerobe fermentation bag, 30-35 ℃ of temperature bottom fermentation 7 days;
The condition of culture of bacillus subtilis, S. cervisiae bacterium, black-koji mould, aspergillus oryzae production kind is: culture medium is put into the sterilization axe, under 1Mpa air pressure moist heat sterilization 45-70 hour, be cooled to 30-35 ℃; With corn steep liquor and cold boiling water culture medium is allocated to water content 35-45%; Plant by 1～3% weight ratio inoculation is female, the tray of again culture medium being packed into was 35-40 ℃ of temperature bottom fermentation 48 hours.
5. a kind of additive for microbe feedstuff that improves the animal products quality, improves the meat, eggs and milk local flavor according to claim 4 is characterized in that: the mother of described each bacterial classification plants as liquid state fermentation and forms; Wherein,
The percentage by weight of lactobacillus acidophilus mother culture media consists of: yeast extract 1.5%, glucose 2.5%, peptone 1.5%, beef extract 2%, dibasic ammonium citrate 0.25%, anhydrous sodium acetate 1%, dipotassium hydrogen phosphate 0.2%, surplus are boiling water;
The percentage by weight of bacillus subtilis mother culture media consists of: glucose 1%, beef extract 0.3%, peptone 1%, salt 0.5%, surplus are boiling water;
The component of S. cervisiae mother culture media and weight ratio thereof are: diastatic malt juice: corn steep liquor=100: 1;
The component of aspergillus niger and aspergillus oryzae mother culture media and weight ratio thereof are: murphy juice: glucose: corn steep liquor=100: 2: 1.
6. according to claim 1 and 2 or 3 described a kind of additive for microbe feedstuff that improve the animal products quality, improve the meat, eggs and milk local flavor, it is characterized in that: described each bacterial classification is planted the production kind that becomes through solid state fermentation by mother and is formed through solid state fermentation, wherein:
The component of lactobacillus acidophilus bacterium culture medium and percentage by weight thereof are: wheat bran 30%, corn 33%, dregs of beans 10.5%, cotton dregs 25%, stone flour 1.5%;
Component and the percentage by weight thereof of bacillus subtilis, S. cervisiae bacterium, black-koji mould, aspergillus oryzae bacterium culture medium are: wheat bran 65%, corn 20%, dregs of beans 10%, cotton dregs 5%.
7. a kind of additive for microbe feedstuff that improves the animal products quality, improves the meat, eggs and milk local flavor according to claim 6 is characterized in that:
The condition of culture of lactobacillus acidophilus bacterial classification is: culture medium is put into the sterilization axe, under 1Mpa air pressure moist heat sterilization 45-70 minute, be cooled to 30-35 ℃; With corn steep liquor and cold boiling water culture medium is allocated to water content 35-45%; Inoculating production by 10～20% weight ratios plants, presses 1～2% weight ratio inoculated aspergillus niger bacterium, inoculates aspergillus oryzae by 1～2% weight ratio; Again culture medium is packed in the special-purpose high resistant aerobe fermentation bag, 10-35 ℃ of temperature bottom fermentation 7-20 days, dries,
The condition of culture of bacillus subtilis, S. cervisiae bacterium, black-koji mould, aspergillus oryzae bacterial classification is: with culture medium with corn steep liquor and cold boiling water allocate to water content at 35-45%; Plant by 5～10% weight ratios inoculation production; With the culture medium fermentation vat of packing into, 35-40 ℃ of temperature bottom fermentation 48 hours, dry.
8. a preparation method who improves the animal products quality, improves the additive for microbe feedstuff of meat, eggs and milk local flavor is characterized in that: the steps include:
1), preparation is female plants:
A, the female kind of preparation lactobacillus acidophilus: mother culture media component and percentage by weight thereof are: glucose 2.5%, peptone 1.5%, beef extract 2%, yeast extract 1.5%, dibasic ammonium citrate 0.25%, anhydrous sodium acetate 1%, dipotassium hydrogen phosphate 0.2%, add boiling water, nutrient solution was 120 ℃ of high-temperature sterilizations 20 minutes, be cooled to after 35 ℃, by 1～3% weight ratio inoculating strain, cultivated 36-48 hour 30-39 ℃ of constant temperature anaerobism;
B, preparation bacillus subtilis starter kind: mother culture media component and percentage by weight thereof are: glucose 1%, beef extract 0.3%, peptone 1%, salt 0.5%, add boiling water, nutrient solution was 120 ℃ of high-temperature sterilizations 20 minutes, be cooled to after 35 ℃, by 1～3% weight ratio inoculating strain, cultivated 36-48 hour 30-35 ℃ of constant temperature culture;
C, preparation saccharomyces cerevisiae starter kind: the component of mother culture media and weight ratio thereof are: diastatic malt juice: corn steep liquor=100: 1, nutrient solution was 120 ℃ of high-temperature sterilizations 20 minutes, be cooled to after 35 ℃, by 1～3% weight ratio inoculating strain, cultivated 24-36 hour 30-35 ℃ of constant temperature culture;
D, preparation aspergillus niger and aspergillus oryzae are female plants: the component of mother culture media and weight ratio thereof are: murphy juice: glucose: corn steep liquor=100: 2: 1, nutrient solution was 120 ℃ of high-temperature sterilizations 20 minutes, be cooled to after 35 ℃, by 1～3% weight ratio inoculating strain, cultivated 36-72 hour 30-35 ℃ of constant temperature culture;
2) the production kind that, prepares each bacterial classification:
Component and percentage by weight thereof that lactobacillus acidophilus produces kind of culture medium are: wheat bran 35%, corn 30%, dregs of beans 28%, cotton dregs 5.5%, stone flour 1.5%; Culture medium is put into the sterilization axe under 1Mpa air pressure moist heat sterilization 45-70 minute, be cooled to 30-35 ℃; With the good corn steep liquor of sterilization and cold boiling water with culture medium allocate to water content behind 35-45%, by the female kind of 5～10% weight ratios inoculation, by 1～2% weight ratio inoculated aspergillus niger bacterium, by 1～2% weight ratio inoculation aspergillus oryzae, culture medium is packed in the special-purpose high resistant aerobe fermentation bag, fermentation is 7 days in 30-35 ℃ of room temperature again;
Bacillus subtilis, S. cervisiae bacterium, black-koji mould, aspergillus oryzae nutrient media components and percentage by weight thereof consist of: wheat bran 60%, corn 25%, dregs of beans 10%, cotton dregs 5%, culture medium is put into the sterilization axe under 1Mpa air pressure moist heat sterilization 45-70 minute, be cooled to 30-35 ℃; With the good corn steep liquor of sterilization and cold boiling water with culture medium allocate to water content behind 35-45%, plant by the inoculation of 1～3% weight ratio is female, in tray that culture medium is packed into, 35-40 ℃ of fermentation 48 hours;
3), prepare each bacterial classification:
The component of lactobacillus acidophilus culture medium and percentage by weight thereof are: wheat bran 30%, corn 33%, dregs of beans 10.5%, cotton dregs 25%, stone flour 1.5%; Culture medium is put into the sterilization axe under 1Mpa air pressure moist heat sterilization 45-70 minute, be cooled to 30-35 ℃; With the good corn steep liquor of sterilization and cold boiling water with culture medium allocate to water content behind 35-45%, by the female kind of 10～20% weight ratios inoculation, by 1～2% weight ratio inoculated aspergillus niger bacterium, by 1～2% weight ratio inoculation aspergillus oryzae, again culture medium is packed in the special-purpose high resistant aerobe fermentation bag, ℃ fermentation is 7-20 days in the 10-35 room temperature, after fermentation is finished bacterial classification is dried or hot blast drying naturally;
Bacillus subtilis, S. cervisiae bacterium, black-koji mould, aspergillus oryzae nutrient media components and percentage by weight thereof are: wheat bran 65%, corn 20%, dregs of beans 10%, cotton dregs 5%, culture medium is put into the sterilization axe under 1Mpa air pressure moist heat sterilization 45-70 minute, be cooled to 30-35 ℃; With the good corn steep liquor of sterilization and cold boiling water with culture medium allocate to water content behind 35-45%, plant by 5～10% weight ratios inoculation production, in fermentation vat that culture medium is packed into, 35-40 ℃ of fermentation 48 hours, after fermentation is finished bacterial classification is dried or hot blast drying naturally;
4), preparation improves the animal products quality, improve the additive for microbe feedstuff of meat, eggs and milk local flavor: with abovementioned steps 3) in the lactobacillus acidophilus, bacillus subtilis, S. cervisiae, black-koji mould and the aspergillus oryzae that make mix in proportion and namely get additive for microbe feedstuff of the present invention, its percentage by weight is: lactobacillus acidophilus 1-96%, bacillus subtilis 1-96%, S. cervisiae 1-96%, black-koji mould 1-96%, aspergillus oryzae 1-96%.
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| CN1559261A (en) * | 2004-02-23 | 2005-01-05 | 中国农业科学院畜牧研究所 | Two-effects microbiological additives of forage specially used for ruminants |
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| CN101965912A (en) * | 2010-09-06 | 2011-02-09 | 成都和谐生物科技有限公司 | Microbiological feed additive for replacing antibiotics and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559261A (en) * | 2004-02-23 | 2005-01-05 | 中国农业科学院畜牧研究所 | Two-effects microbiological additives of forage specially used for ruminants |
| CN101386827A (en) * | 2008-10-30 | 2009-03-18 | 张培举 | Method for producing inocula for livestock and poultry by multi-thalli mixed liquid |
| CN101965912A (en) * | 2010-09-06 | 2011-02-09 | 成都和谐生物科技有限公司 | Microbiological feed additive for replacing antibiotics and preparation method thereof |
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