CN104560754A - Method for producing yeast by solid state fermentation of orange residues and application of yeast - Google Patents
Method for producing yeast by solid state fermentation of orange residues and application of yeast Download PDFInfo
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- CN104560754A CN104560754A CN201510041094.1A CN201510041094A CN104560754A CN 104560754 A CN104560754 A CN 104560754A CN 201510041094 A CN201510041094 A CN 201510041094A CN 104560754 A CN104560754 A CN 104560754A
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- yeast
- oranges
- tangerines
- pomace
- saccharomyces cerevisiae
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 85
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000010563 solid-state fermentation Methods 0.000 title claims abstract description 14
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 61
- 210000004080 Milk Anatomy 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 240000005158 Phaseolus vulgaris Species 0.000 claims abstract description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 241000675108 Citrus tangerina Species 0.000 claims description 76
- 239000000047 product Substances 0.000 claims description 19
- 239000011159 matrix material Substances 0.000 claims description 15
- 235000015099 wheat brans Nutrition 0.000 claims description 15
- 241000283690 Bos taurus Species 0.000 claims description 11
- 239000002054 inoculum Substances 0.000 claims description 8
- 238000002386 leaching Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 7
- 241000282898 Sus scrofa Species 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000007792 addition Methods 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 244000144972 livestock Species 0.000 claims description 4
- 244000144977 poultry Species 0.000 claims description 4
- 239000003814 drug Substances 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 230000000996 additive Effects 0.000 claims 1
- 239000003674 animal food additive Substances 0.000 abstract description 8
- 239000000203 mixture Substances 0.000 abstract description 7
- 235000013365 dairy product Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 239000000758 substrate Substances 0.000 abstract 2
- 241000235342 Saccharomycetes Species 0.000 abstract 1
- 239000001963 growth media Substances 0.000 abstract 1
- 230000003115 biocidal Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 235000003534 Saccharomyces carlsbergensis Nutrition 0.000 description 5
- 229940081969 Saccharomyces cerevisiae Drugs 0.000 description 5
- 235000014590 basal diet Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 210000002381 Plasma Anatomy 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000002068 genetic Effects 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 230000001954 sterilising Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000019750 Crude protein Nutrition 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000001580 bacterial Effects 0.000 description 2
- 201000008286 diarrhea Diseases 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 101710011953 Ava_3858 Proteins 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 210000004027 cells Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000002860 competitive Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005824 corn Nutrition 0.000 description 1
- 230000002354 daily Effects 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 238000002649 immunization Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 230000000813 microbial Effects 0.000 description 1
- 230000000050 nutritive Effects 0.000 description 1
- 230000001717 pathogenic Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 201000009032 substance abuse Diseases 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000003442 weekly Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
Abstract
The invention discloses a method for producing yeast by solid state fermentation of orange residues and application. The method disclosed by the invention comprises the following steps of mixing bran, the orange residues and bean pulp according to the mass ratio of (1-8) to (1-25) to (1-3), inoculating brewer's yeast by using the mixture as a culture medium substrate, mixing, then keeping the temperature to be 28-40 DEG C, culturing for 24-60h, and finally, drying to obtain the yeast, wherein per gram of the yeast contains 1.8-3 billion of saccharomycetes. The production process is simple, and the adopted equipment is simple, so that the cost is low; a yeast feed is produced by taking the orange residues as the substrate; the yeast has wide market prospect and relatively high additional value; the raw materials in the invention are cheap; the orange residues as wastes are recycled; pollution to the environment is alleviated; and the produced yeast can be used in feed additives and is capable of increasing milk production of dairy cows and delaying decline of late milk production.
Description
Technical field
The invention belongs to microorganism feed addictive production technical field, be specifically related to method and application that oranges and tangerines pomace solid state fermentation produces yeast.
Background technology
Feeding antibiotic abuses the problem such as pathogenic bacteria resistance, antibiotic remains caused, and has caused global common concern.There are strict control in American-European many countries to use antibiotic in feed, and some developed countries even forbid using any microbiotic in animal-feed.The accreditation that feeding antibiotic is subject to feedstuff industry personage is gradually substituted with microbial preparation.
Oranges and tangerines pomace is the principal by product of Citrus Industry, accounts for greatly the 20%-40% of oranges and tangerines gross weight, wherein containing a large amount of compositions such as Mierocrystalline cellulose, pectin, food fibre, has very high utility value.In the oranges and tangerines pomace course of processing, except the oranges and tangerines pomace of seldom measuring is used for, except material such as processing pectin and essential oil etc., there is no other effective utilization ways, causing the great wasting of resources.Saccharomycetic protein content is very high, and nutritive substance enriches, and with oranges and tangerines pomace for raw material production yeast feed additive can not only be turned waste into wealth, also add economic benefit and ecological benefits.Therefore, oranges and tangerines pomace fermentative production yeast feed additive is utilized to have important practical significance.
Summary of the invention
The object of the invention is to provide a kind of oranges and tangerines pomace solid state fermentation to produce the method for yeast, and oranges and tangerines pomace is turned waste into wealth by the method, re-uses.
Another object of the present invention is the application of the yeast providing oranges and tangerines pomace solid state fermentation to produce.Utilize the yeast that the method is produced, can be used as fodder additives for livestock and poultry cultivation.
In order to achieve the above object, the present invention takes following technical measures:
Oranges and tangerines pomace solid state fermentation produces the method for yeast, comprise and wheat bran, oranges and tangerines pomace and dregs of beans are mixed as medium matrix using the ratio that mass ratio is 1 ~ 8:1 ~ 25:1 ~ 3, inoculation yeast saccharomyces cerevisiae, 28 DEG C of-40 DEG C of heat insulating culture 24h-60h after mixing, to obtain final product.
Described oranges and tangerines pomace refers to be fruit pulp residue after fresh oranges and tangerines squeezing juice, the quality of the oranges and tangerines pomace in medium matrix is in the quality of dry oranges and tangerines pomace, and the add-on of wheat bran, dregs of beans and yeast saccharomyces cerevisiae is all calculate based on the quality of dry oranges and tangerines pomace.
The inoculum size of described yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) is 0.2 × 10
8cFU/g ~ 2.0 × 10
8cFU/g.
The quality of dry oranges and tangerines pomace measures its water content by taking fresh oranges and tangerines pomace, can calculate.
In above-described scheme, preferably, while inoculation bacterial classification, add yeast leaching powder, addition is 0.1% ~ 1.0% (w/w).The add-on of yeast leaching powder based on dry citrus fruit slag amount, carries out calculating be inoculated in medium matrix;
In above-described scheme, preferably, the mass ratio of oranges and tangerines pomace, wheat bran, dregs of beans is 1:2:1;
In above-described scheme, preferably, bacterial classification is yeast saccharomyces cerevisiae (CCAM 080024), and inoculum size is 0.67 × 10
8cFU/g; The addition of yeast leaching powder is 0.5%.
In above-described scheme, preferably, the temperature of heat insulating culture is 30 DEG C, and incubation time is the time is 48h.
The material ordinary method 50 DEG C of finally cultivating is carried out drying, pulverize or granulating or film-making, the yeast feed additive finished product that namely to obtain with oranges and tangerines pomace be matrix.Every gram of product is containing yeast viable cell 18-30 hundred million.
Compared with prior art, the present invention has the following advantages:
Production technique of the present invention is simple, and can adopt simple device fabrication, cost is low.The present invention is with oranges and tangerines pomace for matrix produces yeast feed, and this product has wide market outlook and has higher added value.Low in raw material price of the present invention is a kind of refuse reclamation, decreases the pollution to environment.Applying simultaneously by project, the livestock and poultry cultivation new model of promoting ecological type, use less or without antibiotic medicine, for livestock and poultry cultivation is efficient, fine quality production provides reliable guarantee, strive that product efficacy, quality, price are commercially compared with like product has obvious competitive edge.
Embodiment
Below in conjunction with specific embodiment, the present invention is further illustrated, technical scheme described in the embodiment of the present invention, if not otherwise specified, is the ordinary skill in the art, described reagent or formula if not otherwise specified, all from commercial channel.
Embodiment 1:
Oranges and tangerines pomace solid state fermentation produces the method for yeast, and step is as follows:
1) take fresh oranges and tangerines pomace as base-material, measure its water content, calculate the quality of dry oranges and tangerines pomace.
2) in mass ratio for wheat bran, oranges and tangerines pomace and dregs of beans are mixed resulting mixture, 121 DEG C, 30min high pressure steam sterilization by the ratio of 1:1:1, obtained medium matrix;
Described oranges and tangerines pomace refers to be fruit pulp residue after fresh oranges and tangerines squeezing juice, and the quality of oranges and tangerines pomace calculates by the quality of dry oranges and tangerines pomace;
The add-on of wheat bran, dregs of beans and yeast saccharomyces cerevisiae is all calculate based on the quality of dry oranges and tangerines pomace.
3) yeast saccharomyces cerevisiae is seeded to step 2) medium matrix in, inoculum size is 1 × 10
8the dry oranges and tangerines pomace of CFU/g, after mixing under 28 DEG C of conditions constant temperature culture 24h, finally dry and make finished product, every gram of product is containing 1,800,000,000, yeast.
Described yeast saccharomyces cerevisiae is: Saccharomyces cerevisiae, derives from state Key Laboratory of Agricultural Microbiology, agriculture microorganism germ plasma and genetic resources preservation and utilize center, is numbered CCAM 080024; Effective bacteria concentration is 20,000,000,000 cfu/ gram.
Embodiment 2:
Oranges and tangerines pomace solid state fermentation produces the method for yeast, and step is as follows:
1) take fresh oranges and tangerines pomace as base-material, measure its water content, calculate the quality of dry oranges and tangerines pomace.
2) in mass ratio for wheat bran, oranges and tangerines pomace and dregs of beans are mixed resulting mixture, 121 DEG C, 30min high pressure steam sterilization by the ratio of 1:2:1, obtained medium matrix;
Described oranges and tangerines pomace refers to be fruit pulp residue after fresh oranges and tangerines squeezing juice, and the quality of oranges and tangerines pomace calculates by the quality of dry oranges and tangerines pomace;
The add-on of wheat bran, dregs of beans and yeast saccharomyces cerevisiae is all calculate based on the quality of dry oranges and tangerines pomace.
3) yeast saccharomyces cerevisiae is seeded to step 2) medium matrix in, inoculum size is 1 × 10
8the dry oranges and tangerines pomace of CFU/g, after mixing under 28 DEG C of conditions constant temperature culture 24h, finally dry and make finished product, every gram of product is containing 2,300,000,000, yeast.
Described yeast saccharomyces cerevisiae is: Saccharomyces cerevisiae, derives from state Key Laboratory of Agricultural Microbiology, agriculture microorganism germ plasma and genetic resources preservation and utilize center, is numbered CCAM 080024; Effective bacteria concentration is 20,000,000,000 cfu/ gram.
Embodiment 3:
Oranges and tangerines pomace solid state fermentation produces the method for yeast, and step is as follows:
1) take fresh oranges and tangerines pomace as base-material, measure its water content, calculate the quality of dry oranges and tangerines pomace.
2) in mass ratio for wheat bran, oranges and tangerines pomace and dregs of beans are mixed resulting mixture, 121 DEG C, 30min high pressure steam sterilization by the ratio of 1:2:1, obtained medium matrix;
Described oranges and tangerines pomace refers to be fruit pulp residue after fresh oranges and tangerines squeezing juice, and the quality of oranges and tangerines pomace calculates by the quality of dry oranges and tangerines pomace;
The add-on of wheat bran, dregs of beans and yeast saccharomyces cerevisiae is all calculate based on the quality of dry oranges and tangerines pomace.
3) yeast saccharomyces cerevisiae is seeded to step 2) medium matrix in, inoculum size is 0.67 × 10
8the dry oranges and tangerines pomace of CFU/g, after mixing under 30 DEG C of conditions constant temperature culture 48h, finally dry and make finished product, every gram of product is containing 2,500,000,000, yeast.
Described yeast saccharomyces cerevisiae is: Saccharomyces cerevisiae, derives from state Key Laboratory of Agricultural Microbiology, agriculture microorganism germ plasma and genetic resources preservation and utilize center, is numbered CCAM 080024; Effective bacteria concentration is 20,000,000,000 cfu/ gram.
Embodiment 4:
Oranges and tangerines pomace solid state fermentation produces the method for yeast, and step is as follows:
1) take fresh oranges and tangerines pomace as base-material, measure its water content, calculate the quality of dry oranges and tangerines pomace.
2) in mass ratio for wheat bran, oranges and tangerines pomace and dregs of beans are mixed resulting mixture, 121 DEG C, 30min high pressure steam sterilization by the ratio of 1:2:1, obtained medium matrix;
Described oranges and tangerines pomace refers to be fruit pulp residue after fresh oranges and tangerines squeezing juice, and the quality of oranges and tangerines pomace calculates by the quality of dry oranges and tangerines pomace;
In the present embodiment, the add-on of wheat bran, dregs of beans, yeast leaching powder and yeast saccharomyces cerevisiae is all calculate based on the quality of dry oranges and tangerines pomace.
3) yeast saccharomyces cerevisiae is seeded to step 2) medium matrix in, inoculum size is 0.67 × 10
8the dry oranges and tangerines pomace of CFU/g, add simultaneously 0.5% (w/w) of dry citrus fruit slag amount yeast leaching powder to step 2) medium matrix in, through mixing after under 30 DEG C of conditions constant temperature culture 48h, finished product is made in last 50 DEG C of oven dry, every gram of product contains 3,000,000,000, yeast, for following
Embodiment.
Described yeast saccharomyces cerevisiae is: Saccharomyces cerevisiae, derives from state Key Laboratory of Agricultural Microbiology, agriculture microorganism germ plasma and genetic resources preservation and utilize center, is numbered CCAM 080024; Effective bacteria concentration is 20,000,000,000 cfu/ gram.
Embodiment 5:
The yeast that oranges and tangerines pomace solid state fermentation is produced as the application in fodder additives, process is as follows:
Carry out as fodder additives piglet effect analysis of feeding with finished product prepared by embodiment 4, method is: select the weanling pig 100 that 21 age in days body weight are close, through not remarkable (± 0.20kg) (P>0.05) of inspection process weight differences.Piglet random number is divided into 5 groups, often organizes 2 repetition hurdles, 10, every hurdle (male and female is random).5 groups are respectively:
Blank group: basal diet;
Microbiotic group: basal diet+microbiotic norfloxicin (0.1%, mass percent);
Low dose group: add low dosage yeast feed additive (2%, mass percent) in basal diet;
Middle dosage group: dosage yeast feed additive (5%, mass percent) in adding in basal diet;
High dose group: add high dosage yeast feed additive (10%, mass percent) in basal diet.
Confined swine housing is raised, and temperature controls at 20 DEG C.Test pig free choice feeding, drinking-water.Immunization is carried out by pig farm conventional procedure.Trial period is 28d.
Result is as shown in table 1, and the yeast feed additive made with the present invention can improve efficiency of feed utilization (feedstuff-meat ratio reduces by 18.6%), reduces diarrhea of weaned piglets rate (diarrhea rate reduces by 66.2%), can play and replace antibiotic effect.
Table 1 weanling pig feeding yeast fodder additives effect
Embodiment 6:
The yeast that oranges and tangerines pomace solid state fermentation is produced as the application in fodder additives, process is as follows:
Feeding cow effect analysis is carried out as fodder additives with finished product (oranges and tangerines pomace yeast) prepared by embodiment 4:
Experimental selection 32 body conditions are close, the milk cow that parity is close, by age, the principle that the body condition such as parity, body size is close is divided into 4 groups at random, control group is fed by the formula of original diary farm, experimental group is modified to finished product prepared by the embodiment of the present invention 4 solid absorption yeast component on original formulation, and add in the ratio of 10%, 15%, 20% (mass ratio), but the crude protein content ensureing four groups of milk cow formulas is consistent (concrete formula asks for an interview table 2).Measure each group of experiment transitional period (1 week), experimental session (8 weeks) milk yield changing conditions every day.
Table 2 dairy cow forage formula
%, massfraction
| Classification | 10% interpolation group | 15% interpolation group | 20% interpolation group | Control group |
| Corn | 51％ | 49％ | 49％ | 53％ |
| Dregs of beans | 12％ | 12％ | 12％ | 12％ |
| Solid absorption yeast * | --- | --- | --- | 6％ |
| Cotton dregs | 4％ | 4％ | 5％ | 4％ |
| Oranges and tangerines pomace yeast | 10％ | 15％ | 20％ | --- |
| Dish cake | 7％ | 5％ | 8％ | 7％ |
| DDGS | 10％ | 9％ | 0％ | 12％ |
| Preblend | 6％ | 6％ | 6％ | 6％ |
| Total crude protein content | 18.2％ | 18.1％ | 18.2％ | 18.2％ |
Note: solid absorption yeast adsorbs yeast with wheat bran, containing 30% yeast.
Preblend is Lactation of Dairy Cow phase premix compound special, is produced by illustrious and influential feed corporation,Ltd of Beijing Yonghe County.
Can be found by data in table 3 and trend thereof, the milk yield of control group is always on a declining curve, and the milk yield of each interpolation group in official test in earlier stage, goes up not down; 5th week, due to high temperature, each group milking cow fall strengthened suddenly, illustrates that high temperature is very large on milk production of cow impact, especially to low cow in milk at 230 day advanced age; Control group (is up to 41 degree) after entering high temperature season, and obvious decline has appearred in milk yield, and fall reaches 7.26%; And the test group milk cow mean value adding 10% yeast culture declines 2.02%, the test group mean value adding 15% yeast culture drops to 6.34%, and the test group mean value adding 20% yeast culture drops to 4.04%.Fall size sorts: control group > 15% interpolation group > 20% interpolation group > 10% interpolation group, what yeast culture was described is added with the effect improving milk yield and delay later stage milk yield decline, particularly when larger change occurs external environment, the stability of daily yielding can be ensured.Three test group milk yield fall degree varies, with the initial milk yield of milk cow, to produce parity number be not completely the same relevant.
The comparison of table 3 milk yield mean value weekly
Claims (10)
1. the method for an oranges and tangerines pomace solid state fermentation production yeast, comprise and wheat bran, oranges and tangerines pomace and dregs of beans are mixed as medium matrix using the ratio that mass ratio is 1 ~ 8:1 ~ 25:1 ~ 3, inoculation yeast saccharomyces cerevisiae, 28 DEG C of-40 DEG C of heat insulating culture 24 h-60 h after mixing, to obtain final product;
Described oranges and tangerines pomace refers to be fruit pulp residue after fresh oranges and tangerines squeezing juice, and the quality of oranges and tangerines pomace calculates by the quality of dry oranges and tangerines pomace; The add-on of wheat bran, dregs of beans and yeast saccharomyces cerevisiae is all calculate based on the quality of dry oranges and tangerines pomace.
2. method according to claim 1, described yeast saccharomyces cerevisiae is yeast saccharomyces cerevisiae CCAM 080024, and inoculum size is 0.2 × 10
8cFU/g ~ 2.0 × 10
8cFU/g.
3. method according to claim 2, inoculation yeast saccharomyces cerevisiae while, add yeast leaching powder, yeast leaching powder addition by dry oranges and tangerines pomace 0.1% ~ 1.0% mass ratio add.
4. method according to claim 1, the mass ratio of oranges and tangerines pomace, wheat bran, dregs of beans is 1:2:1.
5. method according to claim 3, yeast saccharomyces cerevisiae CCAM 080024, inoculum size is 0.67 × 10
8cFU/g; The addition of yeast leaching powder is 0.5%.
6. method according to claim 1, the temperature of heat insulating culture is 30 DEG C, and incubation time is the time is 48 h.
7. the yeast finished product prepared of method described in claim 1.
8. yeast finished product according to claim 7 is preparing the application in additive for farm animal feed.
9. application according to claim 7, described livestock and poultry are ox or pig.
10. yeast finished product according to claim 7 is preparing the application improving milk production of cow and delay in later stage milk yield decline medicine.
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| CN113712118A (en) * | 2021-09-09 | 2021-11-30 | 山东农业大学 | Preparation method of ginger residue yeast culture |
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| CN101040691A (en) * | 2007-04-25 | 2007-09-26 | 浙江省农业科学院 | Milk cow feed yeast cultivating additive and the method of preparing the same |
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Cited By (2)
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| CN110150461A (en) * | 2019-07-04 | 2019-08-23 | 徐州工程学院 | A kind of Composite fermentation type microbiological feed and preparation method thereof |
| CN113712118A (en) * | 2021-09-09 | 2021-11-30 | 山东农业大学 | Preparation method of ginger residue yeast culture |
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