CN106666076B - Strain composition suitable for fermenting needle mushroom residues and brewer's grains and application thereof - Google Patents
Strain composition suitable for fermenting needle mushroom residues and brewer's grains and application thereof Download PDFInfo
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- 239000000203 mixture Substances 0.000 title claims abstract description 35
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 34
- 238000000855 fermentation Methods 0.000 claims abstract description 89
- 230000004151 fermentation Effects 0.000 claims abstract description 89
- 241001462463 Lactobacillus plantarum ST-III Species 0.000 claims abstract description 21
- 241000179039 Paenibacillus Species 0.000 claims abstract description 18
- 241000194105 Paenibacillus polymyxa Species 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000000725 suspension Substances 0.000 claims description 44
- 230000001580 bacterial effect Effects 0.000 claims description 43
- 239000002131 composite material Substances 0.000 claims description 42
- 239000000758 substrate Substances 0.000 claims description 28
- 150000001875 compounds Chemical class 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000007865 diluting Methods 0.000 claims description 10
- 239000008223 sterile water Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 6
- 238000009629 microbiological culture Methods 0.000 claims description 6
- 230000003213 activating effect Effects 0.000 claims description 5
- 240000006499 Flammulina velutipes Species 0.000 claims description 4
- 235000016640 Flammulina velutipes Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 230000003321 amplification Effects 0.000 claims description 2
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims 1
- 239000000835 fiber Substances 0.000 abstract description 13
- 240000006024 Lactobacillus plantarum Species 0.000 abstract description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 abstract description 5
- 241001465754 Metazoa Species 0.000 abstract description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 abstract description 5
- 235000019629 palatability Nutrition 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 4
- 241000201493 Paenibacillus bovis Species 0.000 abstract description 4
- 235000013405 beer Nutrition 0.000 abstract description 4
- 235000013339 cereals Nutrition 0.000 description 25
- 238000011081 inoculation Methods 0.000 description 7
- 241000282849 Ruminantia Species 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 241000283690 Bos taurus Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000004913 activation Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- OBMBUODDCOAJQP-UHFFFAOYSA-N 2-chloro-4-phenylquinoline Chemical compound C=12C=CC=CC2=NC(Cl)=CC=1C1=CC=CC=C1 OBMBUODDCOAJQP-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000009984 peri-natal effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 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
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
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Abstract
The invention discloses a strain composition suitable for fermenting needle mushroom residues and brewer's grains and application thereof. The fermentation bacteria composition comprises Paenibacillus (P.bovis CGMCC 8333) and Lactobacillus plantarum ST-III (Lactobacillus plantarum CGMCC 0847), and also can be Paenibacillus, Lactobacillus plantarum ST-III and Paenibacillus polymyxa (P.polymyxa CGMCC 10062). The fermentation strain composition disclosed by the invention ingeniously combines a plurality of bacteria together, so that the fermentation strain composition disclosed by the invention can be used for fermenting beer lees and needle mushroom residues. The fermented product has mellow smell and strong palatability, and the dry matter protein content of the fermented product is increased and is easy to be absorbed by animals; in addition, the method also has the advantages of reducing the content of crude fibers, reducing the mildew degree and the like, and is suitable for popularization and application in large and medium-sized pastures.
Description
Technical Field
The invention relates to the technical field of fermentation, in particular to a strain composition suitable for fermenting needle mushroom residues and brewer's grains and related application thereof.
Background
The needle mushroom residues are a large amount of needle mushroom residues generated stably in the process of cultivating needle mushrooms, wherein a small part of the needle mushroom residues are used as a cultivation material sterilization raw material of a factory, and a large part of the needle mushroom residues are directly used for feeding animals. The untreated needle mushroom dregs are rich in fiber, so that the needle mushroom dregs are not beneficial to digestion and absorption of animals. Therefore, further fermentation treatment is required.
The beer lees is commonly called as wheat lees and is insoluble residue obtained by gelatinizing, saccharifying and filtering auxiliary materials such as malt, rice, starch and the like in the production process of beer and separating saccharified mash. The brewer's grains generally have water content of 69%, crude protein of 6.2%, crude fat of 11%, crude fiber of 3.4% and nitrogen-free extract of 10.4%, and have rich nutritive value and can be further utilized. However, many enterprises directly discharge the brewer's grains into rivers or directly feed animals, which not only causes damage to the ecological environment or makes the brewer's grains difficult to digest and absorb, but also is not beneficial to fully utilize the brewer's grains. In order to make better use of brewery mash, many studies have been made in recent years on the use of brewery mash, and there have been some studies on microbial fermentation of brewery mash.
At present, the fermentation of beer lees or needle mushroom residues mostly adopts a method of single strain action, and the produced fermentation compound has light flavor and partial mildew, and has poor palatability when being used as cattle feed, so that cattle are often unwilling to eat. In addition, the single strain has low fermentation efficiency, the fermentation compound part is kept in the original state, the dry matter protein yield is low, and the nutrition is poor.
Disclosure of Invention
The invention provides a strain composition suitable for fermenting needle mushroom residues and brewer's grains, a fermentation method and related application thereof, aiming at the technical problems in the prior art, wherein the strain composition comprises paenibacillus and lactobacillus plantarum ST-III, can also be the paenibacillus, lactobacillus plantarum ST-III and paenibacillus polymyxa and is used for fermenting a fermentation substrate consisting of the needle mushroom residues and the brewer's grains. Fermenting the fermentation substrate to obtain a fermentation compound. The fermentation compound obtained by the method has mellow smell and wine flavor, and cattle like to eat; the dry matter protein content is increased, and the nutrition is better; in addition, the content of crude fiber is reduced, the mildew degree is reduced, and the product can be stored for a long time.
In order to achieve the technical purpose, the technical scheme adopted by the invention is as follows:
the strain composition comprises paenibacillus and lactobacillus plantarum ST-III, wherein the paenibacillus is preserved in China general microbiological culture collection center with the preservation number of CGMCC 8333, and the lactobacillus plantarum ST-III is preserved in China general microbiological culture collection center with the preservation number of CGMCC 0847.
In order to further optimize the above technical solution, the technical measures taken by the present invention further include:
preferably, the strain composition consists of paenibacillus and lactobacillus plantarum ST-III; more preferably, the ratio of the Paenibacillus and the Lactobacillus plantarum ST-III is 1:1, namely, the number of bacteria is 1: 1.
In addition, the technical measures adopted by the invention can also be as follows:
the strain composition consists of paenibacillus, lactobacillus plantarum ST-III and paenibacillus polymyxa, wherein the paenibacillus polymyxa is preserved in China general microbiological culture collection center with the preservation number of CGMCC 10062; preferably, the ratio of the paenibacillus, the lactobacillus plantarum ST-III and the paenibacillus polymyxa is 1:1:1, namely, the number of bacteria is 1:1: 1.
On the other hand, the invention also provides a method for fermenting needle mushroom residues and brewer's grains by using the fermentation strain composition, which comprises the following steps:
activating bacillus and lactobacillus plantarum ST-III, performing amplification culture, mixing to obtain a prefabricated composite bacterial suspension, and diluting the prefabricated composite bacterial suspension with sterile water to obtain a composite bacterial suspension;
and step two, drying the flammulina velutipes residues and the brewer's grains serving as fermentation substrates until the weight is constant, and fermenting by using the composite bacterial suspension obtained in the step one to obtain a fermentation compound.
In addition, the invention also provides another method for fermenting needle mushroom residues and brewer's grains by using the fermentation strain composition, which comprises the following steps:
activating paenibacillus, lactobacillus plantarum ST-III and paenibacillus polymyxa, carrying out expanded culture, mixing to obtain a prefabricated composite bacterial suspension, and diluting the prefabricated composite bacterial suspension with sterile water to obtain a composite bacterial suspension;
and step two, drying the flammulina velutipes residues and the brewer's grains serving as fermentation substrates until the weight is constant, and fermenting by using the composite bacterial suspension obtained in the step one to obtain a fermentation compound.
In order to further optimize the preparation method, the technical measures provided by the invention also comprise the following steps:
in the first step, the inoculation dosage of the composite bacterial suspension is 2 percent of the total volume of the fermentation substrate;
the weight ratio of the needle mushroom residues to the brewer's grains in the step two is 1: 2;
step two, drying the golden mushroom residues and the brewer's grains at the temperature of 60 ℃;
and the fermentation temperature in the second step is 30 ℃, and the fermentation time is 3-7 d.
In a final aspect, the invention also provides a feed suitable for perinatal cows, which comprises a fermentation complex obtained by treating a fermentation substrate with a complex bacterial suspension.
The invention provides a strain composition suitable for fermenting needle mushroom residues and brewer's grains and related application thereof, and the strain composition provided by the invention can be used for ensuring that the needle mushroom residues and the brewer's grains are used as fermentation matrixes, and has higher fermentation efficiency and utilization rate of the matrixes; the golden mushroom residues and the brewer's grains treated by the composite bacterial suspension are added, the smell of a fermentation compound is obviously improved, the fermented golden mushroom residues and the brewer's grains have sour flavor and wine flavor, the palatability to ruminants is excellent, the fermented products are soft in touch, and the ruminants like to eat; in addition, the content of dry matter protein of the fermented compound after fermentation by the fermentation method is greatly increased, the protein absorption rate of ruminants is improved, the content of crude fiber and acidic fiber is obviously reduced, and the mildew risk is effectively reduced.
Detailed Description
The invention provides a fermentation strain combination object and a fermentation method thereof, the fermentation strain combination makes the smell of the fermented product mellow and strong in palatability, and the dry matter protein content of the fermented product is increased and is easy to be absorbed by animals; in addition, the method also has the advantages of reducing the content of crude fiber, reducing the mildew degree and the like.
The present invention will be described in detail and specifically with reference to the following examples to facilitate better understanding of the present invention, but the following examples do not limit the scope of the present invention.
The first embodiment is as follows:
the fermentation strain composition provided in the first embodiment is: lactobacillus plantarum ST-III (Lactobacillus plantarum CGMCC 0847), Paenibacillus subtilis (P.bovis CGMCC 8333) and Paenibacillus polymyxa (P.polymyxa CGMCC 10062) are respectively activated, enlarged and cultured, and then mixed according to the ratio of 1:1:1 to obtain the prefabricated composite bacterial suspension. And diluting the prefabricated composite bacterial suspension with sterile water to obtain the composite bacterial suspension. Needle mushroom residues and brewer's grains are used as fermentation substrates, and the weight ratio is 1: 2. And (3) inoculating the composite bacterial suspension to a fermentation substrate, wherein the inoculation amount is 2% of the total volume of the fermentation substrate. Fermenting at 30 deg.C for 3-7 days to obtain fermented compound.
Example two:
the fermentation strain composition in the embodiment is Lactobacillus plantarum ST-III (Lactobacillus plantarum CGMCC 0847) and paenibacillus (P.bovis CGMCC 8333), which are respectively activated, enlarged and cultured, and then mixed according to the ratio of 1:1 to obtain the prefabricated composite bacterial suspension. And diluting the prefabricated composite bacterial suspension with sterile water to obtain the composite bacterial suspension. Needle mushroom residues and brewer's grains are used as fermentation substrates, and the weight ratio is 1: 2. And (3) inoculating the composite bacterial suspension to the fermentation substrate, wherein the inoculation amount is 2% of the total volume of the fermentation substrate. Fermenting at 30 deg.C for 3-7 days to obtain fermented compound.
Example three:
the fermentation strain composition in this embodiment is Lactobacillus plantarum ST-iii (Lactobacillus plantarum CGMCC 0847) and paenibacillus polymyxa (p. polymyxa CGMCC 10062), which are respectively activated, enlarged and then mixed in a ratio of 1:1 to obtain a pre-prepared composite bacterial suspension. And diluting the prefabricated composite bacterial suspension with sterile water to obtain the composite bacterial suspension. Needle mushroom residues and brewer's grains are used as fermentation substrates, and the weight ratio is 1: 2. And (3) inoculating the composite bacterial suspension to the fermentation substrate, wherein the inoculation amount is 2% of the total volume of the fermentation substrate. Fermenting at 30 deg.C for 3-7 days to obtain fermented compound.
Example four:
the fermentation strain composition in the embodiment is Lactobacillus plantarum ST-III (Lactobacillus plantarum CGMCC 0847), and a prefabricated composite strain suspension is obtained after activation. And diluting the prefabricated composite bacterial suspension with sterile water to obtain the composite bacterial suspension. Needle mushroom residues and brewer's grains are used as fermentation substrates, and the weight ratio is 1: 2. And (3) inoculating the composite bacterial suspension to the fermentation substrate, wherein the inoculation amount is 2% of the total volume of the fermentation substrate. Fermenting at 30 deg.C for 3-7 days to obtain fermented compound.
Example five:
the fermentation strain composition in this embodiment is paenibacillus (p.bovis CGMCC 8333) and the preformed composite bacterial suspension is obtained after activation. And diluting the prefabricated composite bacterial suspension with sterile water to obtain the composite bacterial suspension. Needle mushroom residues and brewer's grains are used as fermentation substrates, and the weight ratio is 1: 2. And (3) inoculating the composite bacterial suspension to the fermentation substrate, wherein the inoculation amount is 2% of the total volume of the fermentation substrate. Fermenting at 30 deg.C for 3-7 days to obtain fermented compound.
Example six:
the fermentation strain composition in this example is paenibacillus polymyxa (p. polymyxa CGMCC 10062), and a preformed composite bacterial suspension is obtained after activation. And diluting the prefabricated composite bacterial suspension with sterile water to obtain the composite bacterial suspension. Needle mushroom residues and brewer's grains are used as fermentation substrates, and the weight ratio is 1: 2. And (3) inoculating the composite bacterial suspension to the fermentation substrate, wherein the inoculation amount is 2% of the total volume of the fermentation substrate. Fermenting at 30 deg.C for 3-7 days to obtain fermented compound.
Comparative example:
in the embodiment, the fermentation strain composition is not used, the needle mushroom residues and the brewer's grains are used as fermentation substrates in a weight ratio of 1:2, and the fermentation is directly carried out at 30 ℃ for 3-7d to obtain a fermentation compound.
Example seven:
sensory evaluation: the quality of the fermented feed is evaluated according to the smell, color and texture of the fermented feed, and the judgment standard is shown in table 1.
TABLE 1 sensory criteria
The fermentation complexes obtained according to the methods of examples one to four were collected and subjected to sensory evaluation, and the results are shown in table 2.
TABLE 2 sensory evaluation of fermentation Complex for the examples
The results show that the first embodiment, the second embodiment and the third embodiment which use the fermentation strain composition can improve the smell of the fermentation compound, and the fermentation compound after fermentation has acid aroma and wine aroma, so that the hand feeling is softer; the fermentation complexes obtained in example four, example five, example six using one strain and the comparative example without using the strain composition had a musty taste and partially remained as they were without complete fermentation.
Example eight:
the dry matter protein content and the fiber content of the fermentation complex were determined as follows:
TABLE 3 Dry matter protein content and fiber content of the fermentation complexes of the examples
The results show that the fermentation broth composition of example one and example two can increase the dry matter protein content and the fermentation broth composition of example three reduces the dry matter protein content compared to the comparative example without addition of the fermentation broth composition.
In comparison with the comparative example without the addition of the fermentation broth composition and the examples four, five and six using a fermentation broth, the examples one, two and three with the addition of the fermentation broth composition were all able to reduce the crude fiber, acid detergent fiber content and thus the degree of mildew.
In summary, the fermentation broth compositions of the first and second examples can improve the odor of the fermentation composition: the fermented product has sour flavor and wine flavor, has excellent palatability to ruminants, and the fermented product is soft to touch and is favored by the ruminants; in addition, the content of dry matter protein of the fermented compound after fermentation by the fermentation method is greatly increased, the protein absorption rate of ruminants is improved, the content of crude fiber and acidic fiber is obviously reduced, and the mildew risk is effectively reduced.
The embodiments of the present invention have been described in detail, but the embodiments are merely examples, and the present invention is not limited to the embodiments described above. Any equivalent modifications and substitutions to those skilled in the art are also within the scope of the present invention. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.
Claims (6)
1. A strain composition suitable for fermenting needle mushroom residues and brewer's grains is characterized by comprising paenibacillus, lactobacillus plantarum ST-III and paenibacillus polymyxa, wherein the paenibacillus is stored in China general microbiological culture collection and management center with the collection number of CGMCC 8333, the lactobacillus plantarum ST-III is stored in China general microbiological culture collection and management center with the collection number of CGMCC0847, and the paenibacillus polymyxa is stored in China general microbiological culture collection and management center with the collection number of CGMCC 10062; the ratio of the paenibacillus to the lactobacillus plantarum ST-III to the paenibacillus polymyxa is 1:1: 1.
2. The method for fermenting needle mushroom dregs and brewer's grains using the strain composition according to claim 1, comprising the steps of:
activating bacillus and lactobacillus plantarum ST-III, performing amplification culture, mixing to obtain a prefabricated composite bacterial suspension, and diluting the prefabricated composite bacterial suspension with sterile water to obtain a composite bacterial suspension;
and step two, drying the flammulina velutipes residues and the brewer's grains serving as fermentation substrates until the weight is constant, and fermenting by using the composite bacterial suspension obtained in the step one to obtain a fermentation compound.
3. The method for fermenting needle mushroom dregs and brewer's grains using the strain composition according to claim 1, comprising the steps of:
activating, activating and mixing paenibacillus, lactobacillus plantarum ST-III and paenibacillus polymyxa to obtain a prefabricated composite bacterial suspension, and diluting the prefabricated composite bacterial suspension with sterile water to obtain a composite bacterial suspension;
and step two, drying the flammulina velutipes residues and the brewer's grains serving as fermentation substrates until the weight is constant, and fermenting by using the composite bacterial suspension obtained in the step one to obtain a fermentation compound.
4. The method of claim 2 or 3, wherein the inoculum size of the complex bacterial suspension in the first step is 2% of the total volume of the fermentation substrate.
5. The method according to claim 2 or 3, wherein the drying temperature of the needle mushroom residue and the brewer's grain in the second step is 60 ℃.
6. The method according to claim 2 or 3, wherein the fermentation temperature in step two is 30 ℃ and the fermentation time is 3-7 d.
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| CN103815118A (en) * | 2013-07-25 | 2014-05-28 | 天津金农脉生态科技有限公司 | Biological feed based on traditional Chinese medicine residues and needle mushroom residues and preparation method of biological feed |
| CN105341465A (en) * | 2015-12-16 | 2016-02-24 | 济南昊泽环保科技有限公司 | Pollution-free special feed for ostriches |
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| CN103815118A (en) * | 2013-07-25 | 2014-05-28 | 天津金农脉生态科技有限公司 | Biological feed based on traditional Chinese medicine residues and needle mushroom residues and preparation method of biological feed |
| CN105341465A (en) * | 2015-12-16 | 2016-02-24 | 济南昊泽环保科技有限公司 | Pollution-free special feed for ostriches |
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| 类芽孢杆菌BD3526发酵上清对植物乳杆菌ST-Ⅲ的促生长研究;洪青等;《乳业科学与技术》;20161101;前言、第1节 * |
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