CN112136966A - Preparation method of aquatic product fully-matured fermented feed - Google Patents
Preparation method of aquatic product fully-matured fermented feed Download PDFInfo
- Publication number
- CN112136966A CN112136966A CN202011155208.2A CN202011155208A CN112136966A CN 112136966 A CN112136966 A CN 112136966A CN 202011155208 A CN202011155208 A CN 202011155208A CN 112136966 A CN112136966 A CN 112136966A
- Authority
- CN
- China
- Prior art keywords
- culture
- fermentation
- follows
- fermented feed
- pcm
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 88
- 230000004151 fermentation Effects 0.000 claims abstract description 80
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 31
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 31
- 241000194031 Enterococcus faecium Species 0.000 claims abstract description 30
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 29
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 29
- 241000194108 Bacillus licheniformis Species 0.000 claims abstract description 27
- 239000001963 growth medium Substances 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 238000011218 seed culture Methods 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000000758 substrate Substances 0.000 claims abstract description 8
- 230000003321 amplification Effects 0.000 claims abstract description 4
- 238000003199 nucleic acid amplification method Methods 0.000 claims abstract description 4
- 230000003213 activating effect Effects 0.000 claims abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 22
- 239000001888 Peptone Substances 0.000 claims description 15
- 108010080698 Peptones Proteins 0.000 claims description 15
- 235000015278 beef Nutrition 0.000 claims description 15
- 235000019319 peptone Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 11
- 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 claims description 10
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 8
- 239000002609 medium Substances 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 8
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 5
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 claims description 5
- 229910000388 diammonium phosphate Inorganic materials 0.000 claims description 5
- 235000019838 diammonium phosphate Nutrition 0.000 claims description 5
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 5
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 5
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 5
- 229940099596 manganese sulfate Drugs 0.000 claims description 5
- 235000007079 manganese sulphate Nutrition 0.000 claims description 5
- 239000011702 manganese sulphate Substances 0.000 claims description 5
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 5
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 5
- 229920000053 polysorbate 80 Polymers 0.000 claims description 5
- 239000001632 sodium acetate Substances 0.000 claims description 5
- 235000017281 sodium acetate Nutrition 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 claims description 3
- 239000006041 probiotic Substances 0.000 abstract description 8
- 235000018291 probiotics Nutrition 0.000 abstract description 8
- 230000001580 bacterial effect Effects 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 241000376029 Tachysurus fulvidraco Species 0.000 description 10
- 239000000463 material Substances 0.000 description 8
- 241001465754 Metazoa Species 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 101710197770 Serine hydroxymethyltransferase 1 Proteins 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000009629 microbiological culture Methods 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000004083 survival effect Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 230000004071 biological effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 210000003495 flagella Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- QWIZNVHXZXRPDR-UHFFFAOYSA-N D-melezitose Natural products O1C(CO)C(O)C(O)C(O)C1OC1C(O)C(CO)OC1(CO)OC1OC(CO)C(O)C(O)C1O QWIZNVHXZXRPDR-UHFFFAOYSA-N 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 206010018910 Haemolysis Diseases 0.000 description 1
- 102000004867 Hydro-Lyases Human genes 0.000 description 1
- 108090001042 Hydro-Lyases Proteins 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 229920001397 Poly-beta-hydroxybutyrate Polymers 0.000 description 1
- 229920000331 Polyhydroxybutyrate Polymers 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003042 antagnostic effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- DLRVVLDZNNYCBX-ZZFZYMBESA-N beta-melibiose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O)O1 DLRVVLDZNNYCBX-ZZFZYMBESA-N 0.000 description 1
- 239000003833 bile salt Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 231100000517 death Toxicity 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008588 hemolysis Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 208000011140 intestinal infectious disease Diseases 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- QWIZNVHXZXRPDR-WSCXOGSTSA-N melezitose Chemical compound O([C@@]1(O[C@@H]([C@H]([C@@H]1O[C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O)CO)CO)[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O QWIZNVHXZXRPDR-WSCXOGSTSA-N 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000003470 mitochondria Anatomy 0.000 description 1
- 210000004940 nucleus Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- 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
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
-
- 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
-
- 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
Abstract
The invention discloses a preparation method of a fully-matured fermented feed for aquatic products, which comprises the following steps of: step 1: activating bacillus subtilis SB 3295, bacillus licheniformis F11, enterococcus faecium PCM 896 and saccharomyces cerevisiae SHM 1, and respectively inoculating the activated bacillus subtilis SB 3295, bacillus licheniformis F11, enterococcus faecium PCM 896 and saccharomyces cerevisiae SHM 1 into a seed culture medium for amplification culture to obtain seed solutions; step 2: respectively inoculating the seed liquid into a fermentation culture medium for fermentation culture to obtain fermentation liquid; and step 3: mixing the fermentation liquor according to the ratio of 1:1:2:2 to prepare mixed fermentation bacterial liquid; and 4, step 4: and inoculating the mixed zymophyte liquid into a fermentation substrate, and carrying out anaerobic fermentation to obtain the fermented feed. According to the invention, the aquatic fully-matured feed and the bacterial liquid are mixed and fermented to produce the aquatic fully-matured fermented feed, so that the content of probiotics is increased, the storage is easy, the feed utilization rate is improved, the number of probiotics in the aquatic fully-matured fermented feed is increased, the stability of the feed in water is not influenced, the culture cost is reduced, and the economic benefit of farmers is improved.
Description
Technical Field
The invention relates to the technical field of feed processing, in particular to a preparation method of an aquatic product fully-matured fermented feed.
Background
At present, the aquatic feed industry increasingly attaches importance to the application of probiotics, and particularly, with the implementation of national banning resistance policies in feeds, the research of adding and applying probiotics in aquatic feeds is especially important in the face of the phenomenon that various diseases of aquatic animals are frequently bred.
Most of fermented feeds in the current market are prepared by fermenting after probiotics are added, but the fermented feed sold in the market mainly adopts dry fermented granular materials or wet fermented powder materials. The dry fermented granular material has very few viable bacteria and insufficient fermentation, and most of the wet fermented powder is fed in a mode of mixing with normal commercial granular materials of fishes, shrimps and crabs, so that the labor cost is increased, the stability in water is poor, and waste is often caused.
Disclosure of Invention
The invention aims to provide a preparation method of an aquatic fully-cured fermented feed, which is characterized in that the aquatic fully-cured feed and bacterial liquid are mixed and then fermented to produce the aquatic fully-cured fermented feed with the water content of about 30 percent, so that the content of probiotics is increased, the feed is easy to store, the utilization rate of the feed is improved, the number of the probiotics in the aquatic fully-cured fermented feed is increased, the stability of the feed in water is not influenced, the culture cost is reduced, the economic benefit of farmers is improved, and the defects of low viable bacteria, difficult storage, poor stability in water and the like of the original aquatic fully-cured fermented feed are overcome.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of an aquatic product fully-matured fermented feed comprises the following steps:
step 1: activating bacillus subtilis SB3295, bacillus licheniformis F11, enterococcus faecium PCM 896 and saccharomyces cerevisiae SHM1, and respectively inoculating the activated bacillus subtilis SB3295, bacillus licheniformis F11, enterococcus faecium PCM 896 and saccharomyces cerevisiae SHM1 to seed culture medium for amplification culture;
step 2: respectively inoculating seed liquids of bacillus subtilis SB3295, bacillus licheniformis F11, enterococcus faecium PCM 896 and saccharomyces cerevisiae SHM1 into a fermentation culture medium for fermentation culture to obtain fermentation liquids of bacillus subtilis SB3295, bacillus licheniformis F11, enterococcus faecium PCM 896 and saccharomyces cerevisiae SHM 1;
and step 3: mixing Bacillus subtilis SB3295, Bacillus licheniformis F11, enterococcus faecium PCM 896 and Saccharomyces cerevisiae SHM1 fermentation liquor at ratio of 1:1:2:2 to obtain mixed fermentation broth;
and 4, step 4: inoculating the mixed zymophyte liquid into a fermentation substrate, blending the water content to about 26-32%, and then putting into a breathing bag for anaerobic fermentation to obtain the fermented feed.
Wherein the Bacillus subtilis SB3295 and the Bacillus subtilis SB3295 are preserved in China general microbiological culture Collection center (CGMCC for short; address: Beijing, China academy of sciences and microbiology research, postal code: 100101) in 10 months of 2008, and the preservation number is CGMCC NO: 1.8715.
The bacillus subtilis SB 3295 is a single cell, has the size of 0.7-0.8 multiplied by 2-3 mu m and is uniformly colored. Without capsule, the perigenic flagellum can move. Gram-positive bacteria can form endogenous adversity resistant spores, the spores are 0.6-0.9 multiplied by 1.0-1.5 microns, the ellipse to the column are positioned in the center of the bacteria or slightly deviated, and the bacteria do not expand after the spores are formed. The growth and propagation speed is high, the surface of a colony is rough and opaque, and is white or yellowish, and when the colony grows in a liquid culture medium, the skin becomes always formed, so that the colony is an aerobic bacterium.
The Bacillus licheniformis F11 and the Bacillus licheniformis F11 are preserved in China general microbiological culture Collection center (CGMCC for short; address: Beijing, China academy of sciences, Microbiol research, Inc.; zip code: 100101) in 5 months of 2009, and the preservation number is CGMCC NO: 1.10257.
Bacillus licheniformis F11 with cell size of 0.8 μm x (1.5-3.5) μm, rod-shaped and single-grown cell morphology and arrangement, no poly-beta-hydroxybutyrate particles in the cell, gram-positive bacillus, and flat colony. The edge is irregular and white, and the anaerobic bacteria is a facultative anaerobe. Has the starch hydrolysis, citrate utilization, gelatin liquefaction, nitrate reduction and arginine dehydratase production capacity.
The Enterococcus faecium PCM 896 and the Enterococcus faecium PCM 896 are preserved in the China general microbiological culture Collection center (CGMCC for short; address: Beijing, China academy of sciences and microbiology research institute; zip code: 100101) in 1996, 8 months, and the preservation number is CGMCC NO: 1.2024.
The enterococcus faecium PCM 896 is a round or oval gram-positive coccus arranged in a single, paired or short-chain shape, has no spore or flagellum, is an aerobic or facultative anaerobic bacterium, is observed under an oil scope to ensure that the enterococcus faecium thallus is more monophyletic and has less growth and chain. The enterococcus faecium has higher nutrition requirement, can form gray-white, opaque, smooth surface and 0.5-1 mm-diameter circular colony after being cultured on a blood plate for 18 hours at 37 ℃, has no hemolysis phenomenon, and can rapidly grow in YPD and MRS culture media. The enterococcus faecium has good stress resistance, and can grow in an environment with 10-45 ℃, pH 4.5-9.6, 1.5-5.5% NaCl solution and 40% bile salt; arginine produces ammonia, does not decompose rhamnose, melezitose and sorbitol, and can decompose sucrose, melibiose, lactose, maltose and raffinose.
The Saccharomyces cerevisiae SHM 1 is preserved in China general microbiological culture collection management center (CGMCC for short; address: Beijing, China academy of sciences microbiological research institute; zip code: 100101) 6 months in 2008, and the preservation number is CGMCC NO: 2.3880.
The Saccharomyces cerevisiae SHM 1 is unicellular, oval or spherical, and has cell wall, cytoplasmic membrane, nucleus, vacuole, mitochondria and various storage substances, such as oil drop, glycogen, etc. The saccharomyces cerevisiae colony grown on the wort agar culture medium is milky white, glossy, flat and regular in edge; the cells have a width of 2.5-10 μm, a length of 4.5-21 μm, and a length-to-width ratio of 1:2, and are mostly circular, oval or ovoid.
Further, in the step 1, the formulation of the bacillus subtilis SB 3295 seed culture medium is as follows: the weight percentages are as follows: 0.5 percent of beef extract, 1 percent of peptone and 0.5 percent of NaCl, the culture temperature is 37 ℃, the culture pH is 7.2, the culture rotation speed is 120r/min, and the culture time is 24 hours.
Further, in the step 1, the formulation of the bacillus licheniformis F11 seed culture medium is: the weight percentages are as follows: 0.5% of beef extract, 1% of peptone and 0.5% of NaCl, and the conditions of enlarged culture are as follows: the culture temperature is 37 ℃, the culture pH is 7.2, the culture rotation speed is 120r/min, and the culture time is 24 hours.
Further, in the step 1, the formula of the enterococcus faecium PCM 896 seed culture medium is as follows: the weight percentages are as follows: 1% of peptone, 1% of beef extract, 0.5% of yeast powder, 2% of glucose, 0.2% of diammonium hydrogen phosphate, 0.5% of sodium acetate, 0.2% of dipotassium hydrogen phosphate, 0.058% of magnesium sulfate, 0.025% of manganese sulfate, 0.1% of tween-80, and the conditions of expanded culture are as follows: the culture temperature was 37 ℃, the culture pH was 5.0, and the culture time was 24 hours.
Further, in the step 1, the formulation of the saccharomyces cerevisiae SHM 1 seed culture medium is as follows: the weight percentages are as follows: 0.65% of potato powder and 2.0% of glucose, and the conditions of the enlarged culture are as follows: the culture temperature is 30 ℃, the culture pH is 7.2, the culture rotation speed is 120r/min, and the culture time is 48 hours.
Further, in the step 2, the formula of the bacillus subtilis SB 3295 fermentation medium is as follows: the weight percentages are as follows: 0.5% of beef extract, 1% of peptone and 0.5% of NaCl, and the conditions of fermentation culture are as follows: the culture temperature is 37 ℃, the culture pH is 7.2, the culture rotation speed is 120r/min, and the culture time is 24 hours.
Further, in the step 2, the formula of the fermentation medium of the bacillus licheniformis F11 is as follows: the weight percentages are as follows: 0.5% of beef extract, 1% of peptone and 0.5% of NaCl, and the conditions of fermentation culture are as follows: the culture temperature is 37 ℃, the culture pH is 7.2, the culture rotation speed is 120r/min, and the culture time is 24 hours.
Further, in the step 2, the formula of the enterococcus faecium PCM 896 fermentation medium is as follows: the weight percentages are as follows: 1% of peptone, 1% of beef extract, 0.5% of yeast powder, 2% of glucose, 0.2% of diammonium hydrogen phosphate, 0.5% of sodium acetate, 0.2% of dipotassium hydrogen phosphate, 0.058% of magnesium sulfate, 0.025% of manganese sulfate, 0.1% of tween-80, and the conditions of fermentation culture are as follows: the culture temperature was 37 ℃ and the culture pH was 5.0, and the culture was allowed to stand for 24 hours.
Further, in the step 2, the formula of the saccharomyces cerevisiae SHM 1 fermentation medium is as follows: the weight percentages are as follows: 0.65% of potato powder and 2.0% of glucose, and the conditions of fermentation culture are as follows: the culture temperature is 30 ℃, the culture pH is 7.2, the culture rotation speed is 120r/min, and the culture time is 48 hours.
Further, in the step 4, the inoculation amount of the mixed fermentation broth is 5.0% (v/w), and the anaerobic fermentation conditions are as follows: the fermentation temperature is 36.5 ℃, the fermentation time is 7 days, namely the fermentation end point is reached, and the moisture content of the fermentation substrate is 30% by mass.
Step 4, inoculating the mixed zymophyte liquid to a fermentation substrate, directly bagging, and fastening the mouth of the breathing bag to start anaerobic fermentation; thus, when the fermentation end point is reached, the product in the bag is in an anaerobic state, the pH value is low, the activity of microorganisms is basically stopped, and the product can be stored for a long time before being unpacked and used.
Compared with the prior art, the invention has the beneficial effects that:
the method comprises the step of mixing and fermenting common aquatic fully-cured feed and compound strains by a microbial fermentation technology to produce the aquatic fully-cured fermented feed with the water content of about 26-32%. The product can be stored for a long time before unpacking. The technology not only increases the content of beneficial bacteria, but also improves the immune function of the feeding animals, and is beneficial to intestinal health. Due to the action of microbial protease, part of protein in the alcohol residue is decomposed into functional small peptide with biological activity, thereby having immune promoting effect on feeding animals. The fermentation also makes the product have special flavor which is fond of animals, and improves the palatability of animals.
Drawings
FIG. 1 is a flow chart of the aquatic product fully-matured fermented feed process of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
1. The preparation method of the invention requires the following materials:
the methods used in this example are conventional methods known to those skilled in the art unless otherwise specified, and the reagents and other materials used therein are commercially available products unless otherwise specified.
2. The preparation method of the invention has the flow as shown in figure 1, and specifically comprises the following steps:
2.1 expanded culture
Inoculating fermentation strains of Bacillus subtilis SB 3295, Bacillus licheniformis F11, enterococcus faecium PCM896 and Saccharomyces cerevisiae SHM 1 into seed culture medium, and performing amplification culture until the strain concentration is 1 × 108cfu/ml is more than order of magnitude, and seed liquid of fermentation strains of bacillus subtilis, bacillus licheniformis, enterococcus faecium and saccharomyces cerevisiae is obtained.
2.2 fermentation culture
Inoculating the four seed solutions into a fermentation culture medium, wherein the inoculation amount of the seed solution is 1mL of seed solution inoculated in each 100mL of fermentation culture medium.
The bacillus subtilis SB 3295 seed culture medium comprises the following components: the weight percentages are as follows: 0.5% of beef extract, 1% of peptone and 0.5% of NaCl. The culture temperature of the bacillus subtilis KG-109 is 30 ℃, the culture pH is 7.2, the culture rotation speed is 120r/min, and the culture time is 24 hours.
The bacillus licheniformis F11 seed culture medium comprises the following components: the weight percentages are as follows: 0.5% of beef extract, 1% of peptone and 0.5% of NaCl. The culture temperature of the bacillus subtilis KG-109 is 30 ℃, the culture pH is 7.2, the culture rotation speed is 120r/min, and the culture time is 24 hours;
the enterococcus faecium PCM 896 seed culture medium comprises the following components: the weight percentages are as follows: 1% of peptone, 1% of beef extract, 0.5% of yeast powder, 2% of glucose, 0.2% of diammonium hydrogen phosphate, 0.5% of sodium acetate, 0.2% of dipotassium hydrogen phosphate, 0.058% of magnesium sulfate, 0.025% of manganese sulfate and 0.1% of tween 80. The incubation temperature was 37 ℃, the incubation pH was 5.0, and the standing incubation time was 48 hours.
The formula of the saccharomyces cerevisiae SHM 1 seed culture medium is as follows: the weight percentages are as follows: 0.65% of potato powder and 2.0% of glucose, and the conditions of the enlarged culture are as follows: the culture temperature is 30 ℃, the culture pH is 7.2, the culture rotation speed is 120r/min, and the culture time is 48 hours.
2.3 mixing
The four fermentation liquors are mixed according to the proportion of 1:1:2:2 to prepare mixed fermentation bacterial liquid.
2.4 fermentation
According to weight, 78% of water-produced fully-cured feed is mixed with 17% of water, and 6% of zymocyte liquid is uniformly mixed for fermentation.
Bagging, and tying the bag mouth to start anaerobic fermentation. The fermentation temperature is 36.5 ℃, and the fermentation time is 7 days, thus reaching the fermentation end point. The change in nutritional parameters before and after fermentation was determined as shown in table 1 below:
TABLE 1 ingredient change table before and after fermentation of aquatic product complete ripened feed
The results in table 1 show that due to the action of microbial protease, the protein of part of the water-produced fully-cured feed is decomposed into small peptides with biological activity, so that the quantity of acid-soluble protein and probiotics before and after fermentation is remarkably increased, the antioxidant activity is high, and the utilization rate of nutrient substances is high.
2.5 comparison of results of fermented Water-produced fully-cured feed at different moisture contents
Mixing the water-produced fully-cured feed, water and the composite bacterial liquid to prepare a fermentation substrate with the water content of 25%, 30%, 35% and 40%. Anaerobic fermentation is carried out after bag insertion, and the acid soluble protein content and the pH value of the fermentation product before and after fermentation are measured, and the results are shown in the following table 2:
TABLE 2 comparison of results for fermented aquatic fully-matured feeds at different moisture contents
As can be seen in Table 2, the higher the moisture, the higher the degree of fermentation, the higher the acid-soluble protein, and the lower the pH. However, after soaking for 30 minutes, when the water content of the fully-ripened aquatic product fermentation material is more than 30%, the stability in water is poor, so that the finished product is fermented by selecting about 30% of water.
2.6 comparison of results of aquatic product fully-matured feed by combined fermentation of strains with different contents
A combined fermentation experiment is designed according to different proportions of bacillus subtilis SB 3295, bacillus licheniformis F11, enterococcus faecium PCM 896 and saccharomyces cerevisiae SHM 1, and is shown in Table 3, wherein fermentation substrates, fermentation conditions and the like are kept unchanged, and acid soluble protein content and pH value of fermentation products before and after fermentation are measured, and the results are shown in Table 4 below.
TABLE 3 different experimental groups of strains
TABLE 4 results of the strains with different contents combined fermented aquatic product fully-cured feed
The results in tables 3 and 4 show that the experimental group 1(1:1:2:2 ratio) had the best results after fermentation. The increase of the addition amount of enterococcus faecium PCM 896 has the effect of promoting the fermentation effect. The excessive addition of Bacillus subtilis SB 3295 and Bacillus licheniformis F11 has antagonistic effect on fermentation effect.
Test examples
A pelteobagrus fulvidraco cultivation experiment in an aquatic product full-value fermentation puffing material chamber is developed in a certain cultivation factory greenhouse, 6 cultivation tanks (cultivation water bodies are 2L/tank) in the same cultivation greenhouse are selected and randomly distributed into two treatment groups (3 repeated/group), the stocking number is 120/tank, the treatment group, namely the cultivation tanks are numbered as 21, 23, 25 and 27, and the aquatic product full-value fermentation puffing material disclosed by the invention is prepared by the following steps: feeding the pelteobagrus fulvidraco commodity material in a ratio of 2: 8; the treatment group II is numbered as 22, 24, 26 and 28 compared with the jar, and only the yellow catfish commercial feed is fed every day. And (4) comparing the results: after culturing for 90 days, observing the health condition of each group of pelteobagrus fulvidraco, weighing the total weight of each group of pelteobagrus fulvidraco, counting the total number of the pelteobagrus fulvidraco, and calculating the average specification and the survival rate of the pelteobagrus fulvidraco; and meanwhile, the feed feeding amount of each culture tank is counted, and the feed coefficient is calculated. The results of the experiment are shown in table 5 below.
TABLE 5 Pelteobagrus fulvidraco indoor culture test data
As can be seen from the data in table 5, the survival rate of the first treatment group is 97.5%, which is 9.2% higher than that of the second treatment group, and the pelteobagrus fulvidraco in the treatment group 2 has more deaths due to liver and pancreas and bacterial enteritis in the culture process; the average fish output of the first treatment group is 20.15 kg/jar, the average fish output of the second treatment group is 17.50 kg/jar, and the average fish output of the first treatment group in the jar is improved by 15.1 percent compared with that of the second treatment group; in addition, the feed coefficient of the first treatment group is only 1.70, which is reduced by nearly 0.2 compared with the feed coefficient of the second treatment group, and the feed method shows that the feeding of 20% of the complete fermentation material in the first treatment group is beneficial to improving the survival rate and the cultivation yield of the pelteobagrus fulvidraco in the indoor cultivation tank, and simultaneously, the feed coefficient and the cultivation cost can be reduced.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (10)
1. A preparation method of an aquatic product fully-matured fermented feed is characterized by comprising the following steps of:
Step 1: activating bacillus subtilis SB3295, bacillus licheniformis F11, enterococcus faecium PCM 896 and saccharomyces cerevisiae SHM 1, and respectively inoculating the activated bacillus subtilis SB3295, bacillus licheniformis F11, enterococcus faecium PCM 896 and saccharomyces cerevisiae SHM 1 into a seed culture medium for amplification culture to obtain seed solutions of bacillus subtilis SB3295, bacillus licheniformis F11, enterococcus faecium PCM 896 and saccharomyces cerevisiae SHM 1;
step 2: respectively inoculating seed liquids of bacillus subtilis SB3295, bacillus licheniformis F11, enterococcus faecium PCM 896 and saccharomyces cerevisiae SHM 1 into a fermentation culture medium for fermentation culture to obtain fermentation liquids of bacillus subtilis SB3295, bacillus licheniformis F11, enterococcus faecium PCM 896 and saccharomyces cerevisiae SHM 1;
and step 3: mixing Bacillus subtilis SB3295, Bacillus licheniformis F11, enterococcus faecium PCM 896 and Saccharomyces cerevisiae SHM 1 fermentation liquor according to a ratio of 1:1:2:2 to prepare mixed fermentation bacteria liquid;
and 4, step 4: inoculating the mixed zymophyte liquid into a fermentation substrate, blending water to about 26-32%, and then putting into a breathing bag for anaerobic fermentation to obtain fermented feed;
wherein the Bacillus subtilis SB3295 and Bacillus subtilis SB3295 have a preservation number of CGMCC NO: 1.8715;
the Bacillus licheniformis F11 and the Bacillus licheniformis F11 have the preservation number of CGMCC NO of 1.10257;
The Enterococcus faecium PCM 896 and the Enterococcus faecium PCM 896 have a preservation number of CGMCC NO: 1.2024;
the Saccharomyces cerevisiae SHM 1, Saccharomyces cerevisiae SHM 1, has a preservation number of CGMCC NO: 2.3880.
2. The method for preparing the aquatic fully matured fermented feed according to claim 1, wherein the bacillus subtilis SB 3295 seed culture medium in step 1 has the following formula: the weight percentages are as follows: 0.5 percent of beef extract, 1 percent of peptone and 0.5 percent of NaCl, the culture temperature is 37 ℃, the culture pH is 7.2, the culture rotation speed is 120r/min, and the culture time is 24 hours.
3. The method for preparing an aquatic fully-matured fermented feed according to claim 1, wherein the bacillus licheniformis F11 seed culture medium of step 1 is formulated as follows: the weight percentages are as follows: 0.5% of beef extract, 1% of peptone and 0.5% of NaCl, and the conditions of enlarged culture are as follows: the culture temperature is 37 ℃, the culture pH is 7.2, the culture rotation speed is 120r/min, and the culture time is 24 hours.
4. The method for preparing an aquatic fully-matured fermented feed according to claim 1, wherein in step 1, the enterococcus faecium PCM 896 seed culture medium comprises: the weight percentages are as follows: 1% of peptone, 1% of beef extract, 0.5% of yeast powder, 2% of glucose, 0.2% of diammonium hydrogen phosphate, 0.5% of sodium acetate, 0.2% of dipotassium hydrogen phosphate, 0.058% of magnesium sulfate, 0.025% of manganese sulfate, 0.1% of tween-80, and the conditions of expanded culture are as follows: the culture temperature was 37 ℃, the culture pH was 5.0, and the culture time was 24 hours.
5. The method for preparing the aquatic fully-matured fermented feed according to claim 1, wherein the culture medium for saccharomyces cerevisiae SHM 1 seeds in step 1 has the following formula: the weight percentages are as follows: 0.65% of potato powder and 2.0% of glucose, and the conditions of the enlarged culture are as follows: the culture temperature is 30 ℃, the culture pH is 7.2, the culture rotation speed is 120r/min, and the culture time is 48 hours.
6. The method for preparing the aquatic fully matured fermented feed according to claim 1, wherein in step 2, the bacillus subtilis SB 3295 fermentation medium comprises the following formula: the weight percentages are as follows: 0.5% of beef extract, 1% of peptone and 0.5% of NaCl, and the conditions of fermentation culture are as follows: the culture temperature is 37 ℃, the culture pH is 7.2, the culture rotation speed is 120r/min, and the culture time is 24 hours.
7. The method for preparing an aquatic fully matured fermented feed according to claim 1, wherein the bacillus licheniformis F11 fermentation medium of step 2 is formulated as follows: the weight percentages are as follows: 0.5% of beef extract, 1% of peptone and 0.5% of NaCl, and the conditions of fermentation culture are as follows: the culture temperature is 37 ℃, the culture pH is 7.2, the culture rotation speed is 120r/min, and the culture time is 24 hours.
8. The method for preparing an aquatic fully-matured fermented feed according to claim 1, wherein in step 2, the enterococcus faecium PCM 896 fermentation medium comprises: the weight percentages are as follows: 1% of peptone, 1% of beef extract, 0.5% of yeast powder, 2% of glucose, 0.2% of diammonium hydrogen phosphate, 0.5% of sodium acetate, 0.2% of dipotassium hydrogen phosphate, 0.058% of magnesium sulfate, 0.025% of manganese sulfate, 0.1% of tween-80, and the conditions of fermentation culture are as follows: the culture temperature was 37 ℃ and the culture pH was 5.0, and the culture was allowed to stand for 24 hours.
9. The method for preparing the aquatic fully matured and fermented feed according to claim 1, wherein in step 2, the fermentation medium of saccharomyces cerevisiae SHM 1 has the following formula: the weight percentages are as follows: 0.65% of potato powder and 2.0% of glucose, and the conditions of fermentation culture are as follows: the culture temperature is 30 ℃, the culture pH is 7.2, the culture rotation speed is 120r/min, and the culture time is 48 hours.
10. The method for preparing an aquatic fully-matured fermented feed according to claim 1, wherein the inoculation amount of the mixed zymocyte liquid in step 4 is 5.0% (v/w), and the anaerobic fermentation conditions are as follows: the fermentation temperature is 36.5 ℃, the fermentation time is 7 days, namely the fermentation end point is reached, and the moisture content of the fermentation substrate is 30% by mass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011155208.2A CN112136966A (en) | 2020-10-26 | 2020-10-26 | Preparation method of aquatic product fully-matured fermented feed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011155208.2A CN112136966A (en) | 2020-10-26 | 2020-10-26 | Preparation method of aquatic product fully-matured fermented feed |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112136966A true CN112136966A (en) | 2020-12-29 |
Family
ID=73953253
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011155208.2A Pending CN112136966A (en) | 2020-10-26 | 2020-10-26 | Preparation method of aquatic product fully-matured fermented feed |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112136966A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114376111A (en) * | 2021-12-13 | 2022-04-22 | 南京宝辉生物饲料有限公司 | Black carp feed and preparation method and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105462872A (en) * | 2014-09-11 | 2016-04-06 | 北京大北农科技集团股份有限公司 | Composite microecological preparation and preparation method thereof |
-
2020
- 2020-10-26 CN CN202011155208.2A patent/CN112136966A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105462872A (en) * | 2014-09-11 | 2016-04-06 | 北京大北农科技集团股份有限公司 | Composite microecological preparation and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114376111A (en) * | 2021-12-13 | 2022-04-22 | 南京宝辉生物饲料有限公司 | Black carp feed and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106399196B (en) | One lactobacillus plantarum HEW-A490 and its application | |
| CN103421704B (en) | Lactobacillus plantarum for freshwater fish fermentation product and application thereof | |
| CN109749957B (en) | Preparation and application of lactobacillus gasseri preparation with aquatic pathogenic bacteria antagonistic property | |
| CN102643767B (en) | Lactobacillus plantarum and application thereof in fermenting and ensiling sweet potato stem and leaf | |
| CN112574922A (en) | Bacillus belgii with probiotic effect and application thereof | |
| CN109022333A (en) | A kind of preparation method and applications of composite microbial fermentation bacteria agent | |
| CN112608861B (en) | Composite preparation containing clostridium butyricum and pediococcus acidilactici as well as preparation method and application of composite preparation | |
| CN115287202B (en) | Kluyveromyces marxianus and application thereof in preparation of functional feed | |
| CN113736716B (en) | Lactobacillus paracasei, compound biological leavening agent for yellow storage and yellow storage method | |
| CN111593010B (en) | Lactobacillus plantarum and method for producing fermented feed by using same | |
| CN111685228A (en) | Fungus enzyme synergistic fermented feed containing stevia rebaudiana residue and application thereof | |
| CN110804571B (en) | Compound lactobacillus preparation and application thereof in preparing feed additive | |
| CN102994421B (en) | Lactic acid bacteria suitable for ensiling oat and applications thereof | |
| CN105441348A (en) | New bacillus subtilis strain, microecological preparation and application | |
| CN106497842A (en) | The preparation method and application of a kind of lactic acid bacteria and aspergillus niger mixed solid fermentation preparation | |
| CN102286411B (en) | Lactobacillus plantarum and application thereof in fermenting cabbage wrapper leaf | |
| CN112136966A (en) | Preparation method of aquatic product fully-matured fermented feed | |
| CN113265352B (en) | Preparation method and application of enterococcus faecium powder | |
| CN114908018B (en) | Lactobacillus brevis and application thereof in silage | |
| CN110331104A (en) | A kind of lactobacillus plantarum CV10D1 and its application | |
| CN115572691A (en) | Lactobacillus plantarum-containing aquatic product starter culture and preparation method and application thereof | |
| CN111925972B (en) | Lactobacillus hilgardii and application thereof | |
| CN108522857A (en) | A kind of non-oven drying method of wheat alcohol grain is used as the production method and feed of feed | |
| CN112175834B (en) | Application of lactobacillus plantarum in preservation of bacillus subtilis solid microbial inoculum and method for prolonging preservation period of bacillus subtilis | |
| CN112725202A (en) | Saccharomyces cerevisiae and lactobacillus acidophilus co-culture, preparation method and application thereof, and fermented soybean meal |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhang Banghui Inventor after: Hu Chuanjiong Inventor after: Zhou Xiaobo Inventor after: Xue Bing Inventor after: Li Hao Inventor after: Hua Junchao Inventor before: Zhang Banghui Inventor before: Hu Chuanjiong Inventor before: Xue Bing Inventor before: Li Hao Inventor before: Hua Junchao |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201229 |