CN109329561A - A kind of preparation method of lactobacillus acidophilus fermented liquid feed - Google Patents
A kind of preparation method of lactobacillus acidophilus fermented liquid feed Download PDFInfo
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- lactobacillus acidophilus
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- 239000007788 liquid Substances 0.000 title claims abstract description 110
- 240000001046 Lactobacillus acidophilus Species 0.000 title claims abstract description 68
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 title claims abstract description 62
- 229940039695 lactobacillus acidophilus Drugs 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 103
- 238000000855 fermentation Methods 0.000 claims abstract description 97
- 230000004151 fermentation Effects 0.000 claims abstract description 97
- 239000004310 lactic acid Substances 0.000 claims abstract description 52
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 51
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 239000002253 acid Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000013311 vegetables Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000012216 screening Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 241000894006 Bacteria Species 0.000 claims description 45
- 235000013372 meat Nutrition 0.000 claims description 13
- 235000014347 soups Nutrition 0.000 claims description 13
- 229920001817 Agar Polymers 0.000 claims description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 12
- 239000008272 agar Substances 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 238000012360 testing method Methods 0.000 claims description 9
- 239000002054 inoculum Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 244000052769 pathogen Species 0.000 claims description 3
- 230000001717 pathogenic effect Effects 0.000 claims description 3
- 229930182843 D-Lactic acid Natural products 0.000 claims 1
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 230000001580 bacterial effect Effects 0.000 abstract description 16
- 238000005259 measurement Methods 0.000 description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 8
- 241000209094 Oryza Species 0.000 description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 240000006024 Lactobacillus plantarum Species 0.000 description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 5
- 239000006071 cream Substances 0.000 description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 3
- 241000193468 Clostridium perfringens Species 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- 244000199866 Lactobacillus casei Species 0.000 description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 description 3
- 230000003385 bacteriostatic effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 229940017800 lactobacillus casei Drugs 0.000 description 3
- LKDRXBCSQODPBY-VRPWFDPXSA-N D-fructopyranose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-VRPWFDPXSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000186604 Lactobacillus reuteri Species 0.000 description 2
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 230000001408 fungistatic effect Effects 0.000 description 2
- 229940001882 lactobacillus reuteri Drugs 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012549 training Methods 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000193403 Clostridium Species 0.000 description 1
- 101710088194 Dehydrogenase Proteins 0.000 description 1
- 241001192924 Parna Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000293869 Salmonella enterica subsp. enterica serovar Typhimurium Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000003031 feeding effect Effects 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/125—Casei
-
- 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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Abstract
The invention discloses a kind of preparation methods of lactobacillus acidophilus fermented liquid feed, comprising the following steps: filters out the lactobacillus acidophilus for being suitable for use as manufacture fermented liquid feed；The lactobacillus acidophilus that screening is obtained expands culture, and fermentation seed liquid is made；Vegetable raw material is crushed, water is added thereto, feed liquid is made；Lactobacillus acidophilus fermentation seed liquid is accessed into feed liquid, liquid state fermentation feed is made in mixing, fermentation.Liquid fermentation feed pH value obtained is 3.8~4.3, and live lactobacillus acidophilus content is 1.0~4.0 × 109CFU/mL, lactic acid content are 17.00~22.00mg/mL.The suitable bacterial strain of present invention selection, acid producing ability is strong, and energy loss is few.Zymotechnique of the invention is simple, and the preparation of seed liquor, fermentation liquid does not need anaerobism, and the time-consuming that fermented feed is made is short, and pH value after fermentation is low, and lactic acid content is high, and number of viable is high.
Description
Technical field
The invention belongs to feed manufacturing fields, and in particular to a kind of preparation method of lactobacillus acidophilus fermented liquid feed.
Background technique
Fermented liquid feed (Fermented Liquid Feed, FLF) is a kind of novel liquid feed, is widely applied
In states such as Holland, Sweden, Denmark.Different from traditional liquid feed, fermented liquid feed mainly utilizes probiotics to liquid
Grain trough under state ferments, and the stodgy macromolecular substances in grain trough are degraded to digestible small molecule
Substance improves the utilization rate of feedstuff.Can be generated in fermentation process many digestive ferments (amylase, protease etc.),
The metabolites such as organic acid (lactic acid, butyric acid etc.), the nutritive value that can also be improved feedstuff, the digestion for promoting animal are inhaled
It receives, wherein containing a large amount of active probiotic, has very great help to the intestinal health for improving animal body.
In recent years, liquid fermentation feed has obtained more and more applications in Europe, show good feeding effect and
Economic benefit, with very big in terms of improving animal health, improving breeding performonce fo animals, reduce antibiotics
Advantage.But domestic at present is not also many to the research of liquid fermentation feed, and utilization rate at home is very low, this aspect
It is due to being restricted by feeding system, on the other hand also because zymotechnique is more complex, domestic demands development is easy to operate
Zymotechnique.
The Chinese patent of entitled " a kind of lactobacillus reuteri fermented liquid feed and its preparation method and application "
200910249684.8, disclose the technique and purposes by lactobacillus reuteri fermented liquid feed, seed liquor, the system of fermentation liquid
Standby to need anaerobism, fermented feed is made, and time-consuming, needs 16~48h, and pH value after fermentation is 4.5~5.5, and pH value is inclined
Height, index not clear for lactic acid content in liquid fermentation feed.
In view of the above-mentioned problems, solution proposed by the present invention is: it is suitable to filter out from the existing lactic acid bacteria in laboratory
The strong bacterial strain of fermented liquid feed, acid producing ability prepares lactobacillus solution using the method for stationary culture, compares Anaerobic culturel
Requirement to equipment is simple, easy to operate, then optimizes to the zymotechnique of fermented liquid feed.Acidophilus cream of the invention
Bacillus is homofermentative lactic bacterium, the pH value of fermentation system can be made to reach 3.8~4.3 after the 6~12h that ferments, can effectively pressed down
The growth of harmful bacteria processed, and the number of viable of lactic acid bacteria can achieve 1.0~4.0 × 109CFU/mL, and determine liquid
Lactic acid content in fermented feed, can achieve 17.00~22.00mg/mL.
Summary of the invention
In order to solve the above technical problems, the present invention proposes a kind of preparation method of lactobacillus acidophilus fermented liquid feed, is
Practicing for liquid fermentation feed provides a kind of short without Anaerobic culturel preparation seed liquor, fermented feed period, execute-in-place
It is convenient, it produces acid and measures high fermentation process, application prospect is extensive.
The technical scheme is that a kind of preparation method of lactobacillus acidophilus fermented liquid feed, comprising the following steps:
1) lactobacillus acidophilus for being suitable for use as manufacture fermented liquid feed is filtered out from lactic acid bacteria；
2) lactobacillus acidophilus is expanded and is cultivated, fermentation seed liquid is made；
3) vegetable raw material is crushed, water is added thereto, feed liquid is made；
4) 2) the lactobacillus acidophilus fermentation seed liquid obtained is accessed into feed liquid, liquid state fermentation feed is made in mixing, fermentation.
Preferably, in the step 1), screening obtains lactobacillus acidophilus Lactobacillus acidophilus preservation
Number be CICC6090.
Preferably, in the step 1), lactobacillus acidophilus be at least with fermentation time, fermentation temperature, produce acid content, be
It is no to produce gas, pathogen ability is inhibited to be the homofermentative lactic bacteria that overall target filters out.
Preferably, the lactic acid bacteria in the step 1) includes but is not limited to lactobacillus acidophilus, lactobacillus plantarum, cheese cream
Bacillus, saccharomycete.
Preferably, the preparation process of the fermentation seed liquid in the step 2) are as follows: it is flat that glycerol saves strain stroke MRS agar
Plate obtains single colonie；Picking single colonie is inoculated in the test tube equipped with 10mL sterilizing MRS meat soup, and 36 ± 1 DEG C of stationary cultures 6~
8h；In the triangular flask equipped with sterilizing MRS meat soup, 36 ± 1 DEG C of stationary culture 6h obtain fermentation kind for 4~6% inoculum concentration switching
Sub- liquid.
Preferably, in the step 3), vegetable raw material include but is not limited to full fat rice bran, wheat, corn, dregs of beans,
Soy meal.
Preferably, in the step 3), the moisture content of feed liquid is 60~80%.
Preferably, in the step 4), the inoculum concentration of lactobacillus acidophilus seed liquor is 1~6%.
Preferably, it in the step 4), is left to ferment after mixing, 25~35 DEG C of fermentation temperature, 6~10h of fermentation time.
Preferably, it in the step 4), is left to ferment after mixing, 25~35 DEG C of fermentation temperature, 6~8h of fermentation time.
Preferably, it in the step 4), is left to ferment after mixing, 30 DEG C of fermentation temperature, fermentation time 6h.
Preferably, in the step 4), liquid state fermentation feed obtained, pH value is 3.8~4.3, and lactobacillus acidophilus is living
Bacterial content 1.0~4.0 × 109CFU/mL, 17.00~22.00mg/mL of lactic acid content.
The present invention filters out the strong bacterial strain of suitable fermented liquid feed, acid producing ability from the existing lactic acid bacteria in laboratory,
Lactobacillus solution is prepared using the method for stationary culture, the requirement compared to Anaerobic culturel to equipment is simple, easy to operate, this hair
It is bright that also the zymotechnique of fermented liquid feed is optimized.Lactobacillus acidophilus of the invention is homofermentative lactic bacterium, can
To make the pH value of fermentation system reach 3.8~4.3 after the 6~10h that ferments, it can effectively inhibit the growth of harmful bacteria, and lactic acid
The number of viable of bacterium can achieve 1.0~4.0 × 109CFU/mL, after measured, the lactic acid content in liquid fermentation feed can reach
To 17.00~22.00mg/mL.
The suitable bacterial strain of present invention selection, acid producing ability is strong, and energy loss is few.Zymotechnique of the invention is simple, seed
The preparation of liquid, fermentation liquid does not need anaerobism, and the time-consuming that fermented feed is made is short, and pH value after fermentation is low, lactic acid content
Height, number of viable are high.
Specific embodiment
Below in conjunction with example, technical scheme in the embodiment of the invention is clearly and completely described, it is clear that institute
The embodiment of description is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention,
Every other embodiment obtained by those of ordinary skill in the art without making creative efforts, belongs to this hair
The range of bright protection.
A kind of preparation method of lactobacillus acidophilus fermented liquid feed, comprising the following steps:
1) lactobacillus acidophilus for being suitable for use as manufacture fermented liquid feed is filtered out from lactic acid bacteria；
2) lactobacillus acidophilus is expanded and is cultivated, fermentation seed liquid is made；
3) vegetable raw material is crushed, water is added thereto, feed liquid is made；
4) 2) the lactobacillus acidophilus fermentation seed liquid obtained is accessed into feed liquid, liquid state fermentation feed is made in mixing, fermentation.
Preferably, in the step 1), screening obtains lactobacillus acidophilus Lactobacillus acidophilus preservation
Number be CICC6090.
Preferably, in the step 1), lactobacillus acidophilus be at least with fermentation time, fermentation temperature, produce acid content,
Whether producing gas, inhibiting pathogen ability is that overall target filters out homofermentative lactic bacteria, the speed of growth is fast, acid producing ability is strong,
Fermenting property is stablized.
Preferably, the lactic acid bacteria in the step 1) includes but is not limited to lactobacillus acidophilus, lactobacillus plantarum, cheese cream
Bacillus, saccharomycete.
Preferably, the preparation process of the fermentation seed liquid in the step 2) are as follows: it is flat that glycerol saves strain stroke MRS agar
Plate obtains single colonie；It chooses single colonie to be inoculated in the test tube equipped with 10mL sterilizing MRS meat soup, 36 ± 1 DEG C of 6~8h of stationary culture；4
In the triangular flask equipped with sterilizing MRS meat soup, 36 ± 1 DEG C of 6~8h of stationary culture obtain fermentation kind for~6% inoculum concentration switching
Sub- liquid.
Preferably, in the step 3), vegetable raw material include but is not limited to full fat rice bran, wheat, corn, dregs of beans,
Soy meal.
Preferably, in the step 3), the moisture content of feed liquid is 60~80%.
Preferably, in the step 4), the inoculum concentration of lactobacillus acidophilus seed liquor is 1~6%.
Preferably, it in the step 4), is left to ferment after mixing, 25~35 DEG C of fermentation temperature, 6~10h of fermentation time.
Preferably, it in the step 4), is left to ferment after mixing, 25~35 DEG C of fermentation temperature, 6~8h of fermentation time.
Preferably, it in the step 4), is left to ferment after mixing, 30 DEG C of fermentation temperature, fermentation time 6h.
Preferably, in the step 4), liquid state fermentation feed obtained, pH value is 3.8~4.3, and lactobacillus acidophilus is living
Bacterial content 1.0~4.0 × 109CFU/mL, 17.00~22.00mg/mL of lactic acid content.
Generality explanation: used vegetable raw material full fat rice bran, wheat are purchased from local market in specific embodiment, real
It is used after testing room coarse powder；Lactobacillus acidophilus seed liquid culture medium, viable count measurement culture medium are respectively MRS meat soup, MRS agar,
It is triumphant to be purchased from Guangdong ring.
Full fat rice bran in liquid fermentation feed: wheat=1: 3, moisture 75%, lactobacillus acidophilus inoculum concentration is 5%, fermentation
30 DEG C of temperature, fermentation time 6h.
Embodiment 1: lactobacillus acidophilus screening
Lactic acid bacteria can be divided into three categories by fermented type: homofermentative lactic, heterolactic fermentation and facultative special-shaped cream
Acid fermentation.
Homofermentative lactic, which is microorganism, is degraded to acetone by glycolytic pathway (EMP Embden Meyerbof Parnas pathway) using glucose as substrate
Acid, pyruvic acid are reduced to lactic acid under the catalysis of lactic dehydrogenase.During homofermentative lactic, microorganism utilizes the Portugal 1mol
2mol lactic acid can be generated in grape sugar, and heterolactic fermentation also generates CO in addition to generating lactic acid2With the substances such as ethyl alcohol or acetic acid.
According to the fermented type of lactic acid bacteria, in homofermentation: C6H12O6→2C3H6O3, the net energy of glucose is
The net energy of 12.4MJ/kg, lactic acid are 11.5MJ/kg (two molecule lactic acid), so the loss of net energy is in homofermentative lactic
(12.4-11.5)/12.4=7.3%.In heterofermentation: C6H12O6+O2→C3H6O3+C2H4O2+CO2+H2O, glucose it is net
It can be 12.4MJ/kg, a molecule lactic acid (net energy 11.5/2MJ/kg) be generated in this fermented type, (net energy is a molecule acetic acid
9.8/3MJ/kg, the net energy that a molecule glucose generates 3 molecule acetic acid is 9.8MJ/kg), so the net energy after fermentation is 11.5/
2+9.8/3=9.02MJ/kg, the loss of net energy is (12.4-9.02)/12.4=27.3% in heterolactic fermentation.We
Wish the loss for generating more lactic acid in fermented feed, reducing energy, homo-fermentative lactic acid bacteria is preferred bacterial strain.According to
The difference of fermented type can simply distinguish homofermentation and heterofermentation by the way that whether observation culture bacterial strain produces gas.
Five strains of lactic acid bacteria that choice experiment room saves: X-1-2 (lactobacillus acidophilus), X-1-3 (lactobacillus plantarum), X-1-4
(Lactobacillus casei), X-1-5 (lactobacillus acidophilus CICC 6090) and Lactococcus lactis carry out producing gas test, primarily determine fermentation
Liquid feed bacterial strain, concrete operations are as follows: the bacterial strain of preservation being lined MRS agar plate respectively, 36 ± 1 DEG C of constant temperature stand training
Support 48 ± 2h；Single colonie on picking plate is inoculated in MRS broth tubes, (small voltage regulator tube is placed in broth tubes, according to small voltage regulator tube
In there is bubble-free to generate to determine whether producing gas) 36 ± 1 DEG C of constant temperature stationary culture 48h, observation produces gas situation.Selected five plants of creams
In sour bacterium, there are two aerogenic bacteria strains: X-1-2 and Lactococcus lactis, X-1-3, X-1-4, X-1-5 do not produce gas, it can be determined that no
Three strains of lactic acid bacteria for producing gas are homofermentative lactic bacterial strain, are used to available more lactic acid of fermented liquid feed, more
Few energy loss.
Again by X-1-3 (lactobacillus plantarum), X-1-4 (Lactobacillus casei), X-1-5 (lactobacillus acidophilus CICC 6090) three
Strain bacterium carries out bacteriostasis comparison, and concrete operations are as follows: the bacterial strain of preservation is lined MRS agar plate, 36 ± 1 DEG C of perseverances respectively
Warm 48 ± 2h of stationary culture；Single colonie on picking plate is inoculated in MRS broth tubes, 36 ± 1 DEG C of constant temperature stationary culture 16h,
This culture solution is taken to carry out bacteriostatic test.Bacteriostatic test indicator bacteria is escherichia coli (ATCC 25922), escherichia coli
(CVCC 15271402), salmonella typhimurium (CMCC 50115), produce gas pod at staphylococcus aureus (ATCC 25923)
Film clostridium (ATCC 13142) preparation of indicator bacteria bacterium solution: connects 100uL to 10mL FT meat soup from clostridium perfringen glycerol pipe
In, 37 DEG C of culture 20h；Remaining indicator bacteria is from one ring of picking in slant tube in 10mL MH meat soup, and 37 DEG C of cultures are to 0.5
Maxwell opacity tube compares the bacterium amount (or 630nm wavelength detecting absorption value be 0.090~0.100) of growth unanimously, is put into refrigerator
Spare (must not exceed for 24 hours).Bacteriostatic test is carried out using agar diffusion method: taking 1mL to arrive respectively cultured indicator bacteria bacterium solution
In plate (in parallel twice, C.perfringens needs to be coated with each bacterium solution)；It will be cooled to 46 DEG C or so of MHA culture medium to incline respectively
20mL is infused in the plate that bacterium solution has been added, shaking plate mixes bacterium solution and culture medium, places cooled and solidified；With sterilized
Diameter is to punch on the agar plate of the punch of 8mm after solidification, and different lactic acid bacteria culture solutions are added；It is put into 37 DEG C of biochemical trainings
Support case culture 16h (C.perfringens needs Anaerobic culturel)；Antibacterial circle diameter is observed and recorded, the results are shown in Table 1.
The fungistatic effect of 1 three plants of bacterium of table compares
Note: "-" table does not occur without inhibition zone in table 1.
With X-1-3 (lactobacillus plantarum), X-1-4 (Lactobacillus casei), three plants of X-1-5 (lactobacillus acidophilus CICC 6090)
Bacterium carries out fermented liquid feed, compares pH value under identical fermentation temperature and time and lactic acid content, concrete operations are as follows: will save
Bacterial strain line MRS agar plate respectively, in 36 ± 1 DEG C of 48 ± 2h of constant temperature stationary culture；Single colonie on picking plate connects
Kind is in MRS broth tubes (10mL), 36 ± 1 DEG C of constant temperature stationary culture 6h；The seed liquor of MRS broth tubes is forwarded to MRS meat
In soup triangular flask, 36 ± 1 DEG C of constant temperature stationary culture 6h obtain three grade fermemtation seed liquor for fermented liquid feed.
By by the full fat rice bran and wheat of coarse powder, it is uniformly mixed according to mass ratio 1: 3, the water of 3 times of weight is added, and connect
The three grade fermemtation seed liquor of kind 5%, 30 DEG C of ferment at constant temperature 6h, are made liquid state fermentation feed after mixing.Obtained liquid is taken to send out
The sample measurement pH value and lactic acid content of ferment feed: the pH value of liquid fermentation feed is using PHS-3CpH meter measurement, liquid fermentation
The measurement of feed lactic acid content is carried out according to GB/T 23877-2009, and the measurement result of pH value and lactic acid content is as shown in table 2.
2 three strains of lactic acid bacteria fermented liquid feed Contrast on effect of table
Compare in conjunction with the bacteriostasis and ferment effect of three strains of lactic acid bacteria: the synthesis fungistatic effect of X-1-5 is slightly better than remaining
Two strains of lactic acid bacteria；Ferment effect comparison can be seen that the pH value of X-1-5 is 3.88, lower than remaining two plants of bacterium fermentation pH value, and be somebody's turn to do
Bacterium fermentation lactic acid content is 19.32, fermentation content higher than X-1-4 essentially identical with the fermentation content of X-1-3.
Comprehensive bacterial strain screening test result, selects X-1-5 (lactobacillus acidophilus CICC 6090) to carry out liquid fermentation feed
Preparation.
Embodiment 2: the preparation of lactobacillus acidophilus fermented liquid feed
It is quiet in 36 ± 1 DEG C of constant temperature by Lactobacillus acidophilus species' switching that deposit number is CICC6090 on MRS agar plate
Set 48 ± 2h of culture；Single colonie on picking plate is inoculated in MRS broth tubes, 36 ± 1 DEG C of constant temperature stationary culture 6h；By MRS
The seed liquor of broth tubes is forwarded in MRS meat soup triangular flask, and 36 ± 1 DEG C of constant temperature stationary culture 6h obtain three grade fermemtation seed liquor
For fermented liquid feed.
By by the full fat rice bran and wheat of coarse powder, it is uniformly mixed according to mass ratio 1: 3, the water of 3 times of weight is added, and connect
The lactobacillus acidophilus seed liquor of kind 5%, 30 DEG C of ferment at constant temperature 6h, are made liquid state fermentation feed after mixing.
Take the sample of obtained liquid state fermentation feed to measure pH value: the pH value of liquid fermentation feed is measured using PHS-3CpH
It is fixed, result 3.85.The measurement of liquid fermentation feed live lactobacillus acidophilus content is carried out according to GB 4789.35-2016, knot
Fruit is live lactobacillus acidophilus content 3.3 × 109CFU/mL.The measurement of liquid fermentation feed lactic acid content is according to GB/T
23877-2009 is carried out, and result is lactic acid content 22.01mg/mL.
Embodiment 3: the preparation of lactobacillus acidophilus fermented liquid feed
It is quiet in 36 ± 1 DEG C of constant temperature by Lactobacillus acidophilus species' switching that deposit number is CICC6090 on MRS agar plate
Set 48 ± 2h of culture；Single colonie on picking plate is inoculated in MRS broth tubes, 36 ± 1 DEG C of constant temperature stationary culture 6h；By MRS
The seed liquor of broth tubes is forwarded in MRS meat soup triangular flask, and 36 ± 1 DEG C of constant temperature stationary culture 6h obtain three grade fermemtation seed liquor
For fermented liquid feed.
By by the full fat rice bran and wheat of coarse powder, it is uniformly mixed according to mass ratio 1: 3, the water of 3 times of weight is added, and connect
The lactobacillus acidophilus seed liquor of kind 5%, 35 DEG C of ferment at constant temperature 8h, are made liquid state fermentation feed after mixing.
Live lactobacillus acidophilus content is measured by sampling: the pH value of liquid fermentation feed is using PHS-3CpH meter measurement, as a result
It is 3.61.The measurement of liquid fermentation feed live lactobacillus acidophilus content is carried out according to GB4789.35-2016, result be 2.3 ×
109CFU/mL.The measurement of liquid fermentation feed lactic acid content is carried out according to GB/T 23877-2009, and result is lactic acid content
20.96mg/mL。
Embodiment 4: the preparation of lactobacillus acidophilus fermented liquid feed
By the Lactobacillus acidophilus species of preservation switching on MRS agar plate, in 36 ± 1 DEG C of constant temperature stationary cultures 48 ±
2h；Single colonie on picking plate is inoculated in MRS broth tubes, 36 ± 1 DEG C of constant temperature stationary culture 6h；By MRS broth tubes
Seed liquor is forwarded in MRS meat soup triangular flask, and 36 ± 1 DEG C of constant temperature stationary culture 6h obtain three-level seed liquor and raise for fermented liquid
Material.
By by the full fat rice bran and wheat of coarse powder, it is uniformly mixed according to mass ratio 1: 3, the water of 3 times of weight is added, and connect
The lactobacillus acidophilus seed liquor of kind 5%, 25 DEG C of ferment at constant temperature 10h, are made liquid state fermentation feed after mixing.
Lactic acid content is measured by sampling: the pH value of liquid fermentation feed is using PHS-3CpH meter measurement, result 4.08.Liquid
The measurement of fermented feed live lactobacillus acidophilus content is carried out according to GB4789.35-2016, and result is 1.9 × 109CFU/mL。
The measurement of liquid fermentation feed lactic acid content is carried out according to GB/T 23877-2009, and result is lactic acid content 17.99mg/mL.
The present invention filters out the strong bacterial strain of suitable fermented liquid feed, acid producing ability from the existing lactic acid bacteria in laboratory,
Lactobacillus solution is prepared using the method for stationary culture, the requirement compared to Anaerobic culturel to equipment is simple, easy to operate, this hair
It is bright that also the zymotechnique of fermented liquid feed is optimized.Lactobacillus acidophilus of the invention is homofermentative lactic bacterium, can
To make the pH value of fermentation system reach 3.8~4.3 after the 6~10h that ferments, it can effectively inhibit the growth of harmful bacteria, and lactic acid
The number of viable of bacterium can achieve 1.0~4.0 × 109CFU/mL, and the lactic acid content in liquid fermentation feed is determined, it can
To reach 17.00~22.00mg/mL.
The suitable bacterial strain of present invention selection, acid producing ability is strong, and energy loss is few.Zymotechnique of the invention is simple, seed
The preparation of liquid, fermentation liquid does not need anaerobism, and the time-consuming that fermented feed is made is short, and pH value after fermentation is low, lactic acid content
Height, number of viable are high.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (10)
1. a kind of preparation method of lactobacillus acidophilus fermented liquid feed, which comprises the following steps:
1) lactobacillus acidophilus for being suitable for use as manufacture fermented liquid feed is filtered out from lactic acid bacteria；
2) lactobacillus acidophilus is expanded and is cultivated, fermentation seed liquid is made；
3) vegetable raw material is crushed, water is added thereto, feed liquid is made；
4) 2) the lactobacillus acidophilus fermentation seed liquid obtained is accessed into feed liquid, liquid state fermentation feed is made in mixing, fermentation.
2. the preparation method of lactobacillus acidophilus fermented liquid feed according to claim 1, which is characterized in that in the step
It is rapid 1) in, screening obtain lactobacillus acidophilus Lactobacillus acidophilus deposit number be CICC6090.
3. the preparation method of lactobacillus acidophilus fermented liquid feed according to claim 1, which is characterized in that in the step
It is rapid 1) in, lactobacillus acidophilus be at least with fermentation time, fermentation temperature, produce acid content, whether produce gas, inhibit pathogen ability be
The homofermentative lactic bacteria that overall target filters out.1 lactic acid bacteria.
4. the preparation method of lactobacillus acidophilus fermented liquid feed according to claim 1, which is characterized in that in the step
It is rapid 2) in fermentation seed liquid preparation process are as follows: glycerol save strain draw MRS agar plate obtain single colonie；Picking single colonie
It is inoculated in the test tube equipped with 10mL sterilizing MRS meat soup, 36 ± 1 DEG C of 6~8h of stationary culture；4~6% inoculum concentration is transferred in dress
In the triangular flask for having sterilizing MRS meat soup, 36 ± 1 DEG C of 6~8h of stationary culture obtain fermentation seed liquid.
5. the preparation method of lactobacillus acidophilus fermented liquid feed according to claim 1, which is characterized in that in the step
It is rapid 3) in, vegetable raw material includes but is not limited to full fat rice bran, wheat, corn, dregs of beans, soy meal.
6. the preparation method of lactobacillus acidophilus fermented liquid feed according to claim 1, which is characterized in that in the step
It is rapid 3) in, the moisture content of feed liquid is 60~80%.
7. the preparation method of lactobacillus acidophilus fermented liquid feed according to claim 1, which is characterized in that in the step
It is rapid 4) in, the inoculum concentration of lactobacillus acidophilus seed liquor is 1~6%.
8. the preparation method of lactobacillus acidophilus fermented liquid feed according to claim 1, which is characterized in that in the step
It is rapid 4) in, be left to ferment after mixing, 25~35 DEG C of fermentation temperature, 6~10h of fermentation time.
9. the preparation method of lactobacillus acidophilus fermented liquid feed according to claim 1, which is characterized in that in the step
It is rapid 4) in, be left to ferment after mixing, 25~35 DEG C of fermentation temperature, 6~8h of fermentation time.
10. the preparation method of lactobacillus acidophilus fermented liquid feed according to claim 1, which is characterized in that described
In step 4), liquid state fermentation feed obtained, pH value is 3.8~4.3, live lactobacillus acidophilus content 1.0~4.0 ×
109CFU/mL, 17.00~22.00mg/mL of lactic acid content.
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