CN114916611B - Jerusalem artichoke probiotic agent for promoting gastrointestinal health of fattening sheep - Google Patents
Jerusalem artichoke probiotic agent for promoting gastrointestinal health of fattening sheep Download PDFInfo
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- CN114916611B CN114916611B CN202210849757.2A CN202210849757A CN114916611B CN 114916611 B CN114916611 B CN 114916611B CN 202210849757 A CN202210849757 A CN 202210849757A CN 114916611 B CN114916611 B CN 114916611B
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- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 33
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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
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
-
- 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
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
-
- 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
Abstract
The invention discloses a jerusalem artichoke probiotic agent for promoting the gastrointestinal health of fattening sheep. The edible fungus compound powder comprises jerusalem artichoke cores, corncobs and a microbial agent, wherein the jerusalem artichoke cores: the mass ratio of the corncobs is (1~5): 1; the addition amount of the microbial agent is 0.5-3wt%. The preparation method comprises the following steps: respectively removing bast from jerusalem artichoke straws and corn straws, crushing to obtain jerusalem artichoke core materials and corn core materials, mixing according to a mass ratio to obtain a mixture, performing alkali liquor pretreatment on the mixture, and collecting filter residues; adding cellulase, diastase and bromelain into the filter residue for enzymolysis, and inactivating enzymes after hydrolysis to obtain hydrolysate; and adding a microbial agent into the hydrolysate for fermentation, and obtaining the jerusalem artichoke probiotic agent after the fermentation is finished. The jerusalem artichoke core and the corncob are subjected to combined fermentation to prepare the jerusalem artichoke probiotic agent, so that rumen fermentation of fattening sheep can be promoted, rumen microbial activity is improved, and contents of rumen volatile acid acetic acid and propionic acid are improved.
Description
Technical Field
The invention relates to the technical field of microorganisms, in particular to a jerusalem artichoke probiotic agent for promoting the gastrointestinal health of fattening sheep.
Background
In the process of large-scale breeding of cattle and sheep, factors such as nutrient deficiency, poor environment, low disease resistance and the like are often accompanied. A large amount of excrement, harmful gas and the like discharged in animal breeding continuously aggravate the environmental pollution and influence the health and the production performance of animals; according to investigation, the mortality of ruminants caused by gastrointestinal diseases accounts for 52% of the total mortality, gastrointestinal dysfunction is considered as a main reason of high mortality of the ruminants, gastrointestinal health of the ruminants is improved, rumen fermentation level is improved, and odor of farms is reduced, so that the problems to be solved are urgently solved, and the improvement of feed utilization rate and ecological environment protection are facilitated.
With the development of animal husbandry in recent years, particularly the development of herbivore livestock husbandry, forage grass and feed supply become a short board which restricts the development of animal husbandry. The development of safe and environment-friendly feed products and the active cultivation of modern novel forage grass become the essential importance of the development of animal husbandry. The jerusalem artichoke is a perennial herb, has the characteristics of high biological yield, strong adaptability, high yield, rich nutrition and the like in production practice, is an excellent feeding crop, and can be used as feed for herbivorous animals such as cattle and sheep. In recent years, jerusalem artichoke has been studied and studied extensively as an important non-food commercial crop in the aspects of cultivation conditions, nutrient contents, functional foods, bioactive substances, biofuels, fermentation products and the like. In particular, inulin which is rich in jerusalem artichoke tubers is another energy storage form of plants except starch, and is an ideal functional food ingredient; meanwhile, the fructose-glucose-containing syrup is a good raw material for producing products such as fructo-oligosaccharide, polyfructose, high fructose syrup, crystalline fructose and the like; has the functions of controlling blood fat, reducing blood sugar, regulating intestinal microbial flora, improving intestinal health and the like, and is sought after in recent years. Inulin is added into a plurality of probiotics to promote intestinal peristalsis and improve the intestinal environment. But the planting amount of the jerusalem artichoke is limited, the price of the inulin is relatively high, and the stems of the jerusalem artichoke become waste. Therefore, how to utilize the waste jerusalem artichoke cores to prepare the probiotic agent to promote the intestinal health of ruminants is a problem to be solved.
Disclosure of Invention
Aiming at the prior art, the invention aims to provide a jerusalem artichoke probiotic agent for promoting the gastrointestinal health of fattening sheep. The jerusalem artichoke probiotics are prepared by performing combined fermentation on the jerusalem artichoke cores and the corncobs, and can promote the gastrointestinal health of fattening sheep, improve the rumen fermentation level of the fattening sheep and the utilization rate of ammoniacal nitrogen, improve the gastrointestinal health, reduce the odor of a farm, and improve the environment in the farm and around the farm.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a jerusalem artichoke probiotic agent, which comprises jerusalem artichoke cores, corn cobs and a microbial agent, wherein the jerusalem artichoke cores are: the mass ratio of the corncobs is (1~5): 1; the dosage of the microbial agent accounts for 0.5 to 3 percent of the total mass of the jerusalem artichoke cores and the corncobs.
Preferably, the microbial agent is prepared from lactobacillus plantarum, bacillus megaterium and saccharomyces cerevisiae according to the proportion of 1:1:1, in a mass ratio of 1.
Preferably, the jerusalem artichoke probiotic is prepared by the following method:
(1) Respectively removing bast from jerusalem artichoke straws and corn straws, crushing to obtain jerusalem artichoke core materials and corn core materials, mixing according to a mass ratio to obtain a mixture, performing alkali liquor pretreatment on the mixture, and collecting filter residues;
(2) Adding cellulase, diastase and bromelain into the filter residue for enzymolysis, and inactivating enzyme after hydrolysis to obtain hydrolysate;
(3) And adding a microbial agent into the hydrolysate for fermentation, and obtaining the jerusalem artichoke probiotic agent after the fermentation is finished.
Preferably, in the step (1), the feed-liquid ratio of the mixture to the alkali liquor is 1 (2-5); the alkali liquor treatment temperature is 60-90 deg.C, and the treatment time is 30-120min.
Preferably, in the step (2), the mass ratio of the cellulase to the glucoamylase to the bromelain is 3:1:2.
preferably, in the step (2), the adding amount of the cellulase accounts for 3% of the total mass of the filter residue; the adding amount of the saccharifying enzyme accounts for 1% of the total mass of the filter residue; the adding amount of the bromelain accounts for 2% of the total mass of the filter residue.
Preferably, in the step (2), the enzymolysis temperature is 30 to 40 ℃, and the enzymolysis time is 72 hours.
Preferably, in the step (3), the fermentation is anaerobic fermentation at room temperature for 3~8 weeks.
In a second aspect of the invention, the application of the jerusalem artichoke probiotic agent in promoting the gastrointestinal health of fattening sheep or preparing a feed additive for promoting the gastrointestinal health of fattening sheep is provided.
The third aspect of the invention provides a feed additive for promoting the gastrointestinal health of fattening sheep, which contains 50-100% of jerusalem artichoke probiotic by mass.
The invention has the beneficial effects that:
(1) The jerusalem artichoke core probiotics prepared by fermenting the jerusalem artichoke cores and the corncobs can promote the gastrointestinal health of ruminants, improve the utilization rate of rumen ammoniacal nitrogen by ruminants rumen microorganisms, reduce the odor of farms and improve the environments in and around the farms.
(2) The jerusalem artichoke core probiotic preparation is simple in preparation method, remarkably improves the fermentation level of rumen, can remarkably improve the contents of acetic acid and propionic acid which are volatile in the rumen of ruminants, and enables rumen fermentation to be converted from acetic acid type to propionic acid type.
(3) The jerusalem artichoke core probiotic agent has no toxic or side effect and low cost, can be used for a long time, and can supplement the crude feed source of ruminants.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
As introduced in the background art, inulin can promote intestinal peristalsis, improve intestinal environment, improve constipation and quickly increase the quantity of bifidobacteria in intestinal tracts, but the extraction method of inulin is complex and has high selling price, and jerusalem artichoke straws are often used as wastes and are rarely effectively utilized.
Based on the situation, the invention aims to provide the jerusalem artichoke probiotic agent for promoting the rumen intestinal health of fattening sheep and reducing the odor of a farm. The invention uses jerusalem artichoke core and corn cob according to the formula (1~5): 1 in a mass ratio; removing the bast of the jerusalem artichoke straw, collecting and crushing the jerusalem artichoke straw core, removing the bast of the corn straw, collecting and crushing the corn core, mixing the jerusalem artichoke straw core and the corn straw core in proportion, performing alkaline pretreatment, and collecting filter residue; and after carrying out enzymolysis on the filter residue, adding lactobacillus plantarum, bacillus megaterium and saccharomyces cerevisiae for fermentation. Researches show that the three strains are utilized to carry out combined fermentation on the jerusalem artichoke core, and the fermentation product contains micromolecular protein, amino acid and low-polymerization-degree inulin, so that the anabolism of an organism can be promoted, and the substrate supply of gastrointestinal villi can be increased. The composition of the jerusalem artichoke cores and the corncobs can synergistically promote the gastrointestinal health and fermentation level of fattening sheep, reduce the odor of a farm and improve the environment of the farm.
In order to make the technical solutions of the present application more clearly understood by those skilled in the art, the technical solutions of the present application will be described in detail below with reference to specific embodiments.
The test materials used in the examples of the present invention are all conventional in the art and commercially available.
Description of the invention: the biological preservation number of Lactobacillus plantarum (Lactobacillus plantarum) is ACCC11118, and the Lactobacillus plantarum is purchased from China center for agricultural microbial culture Collection.
The biological preservation number of the Bacillus megaterium (Bacillus megaterium) is CGMCC No.3770, and the Bacillus megaterium is purchased from China general microbiological culture Collection center.
The biological preservation number of the Saccharomyces cerevisiae (Saccharomyces cerevisiae) is CICC1001, and the Saccharomyces cerevisiae is purchased from China center for culture collection and management of industrial microorganisms.
Example 1
(1) Removing bast from Jerusalem artichoke straw, collecting Jerusalem artichoke core, and pulverizing to 3-5cm; removing the bast of the corn straw, collecting the corncob, crushing to 3-5cm, and mixing the collected jerusalem artichoke corncob and the corncob according to the mass ratio of 3:1 to obtain a mixture.
(2) The material-liquid ratio of the mixture to the alkali liquor is 1.
(3) Adding 3wt% of cellulase, 1wt% of glucoamylase and 2wt% of bromelain into the cleaned filter residue, stirring and uniformly mixing for 20min, and carrying out enzymolysis for 72h at the temperature of 35 ℃. Then inactivating enzyme at 121 deg.C for 10min.
(4) Adding 1.2% of a microecological preparation according to the mass percentage of the added raw materials, and uniformly mixing, wherein the microecological preparation is prepared from lactobacillus plantarum: the bacillus megaterium and the saccharomyces cerevisiae are mixed according to the proportion of 1:1: 1. And (4) bundling silage by a winding net, stacking the silage in a wrapping single layer for anaerobic fermentation, and unpacking the silage after 6 weeks of fermentation to obtain the jerusalem artichoke probiotics.
Example 2
(1) Removing bast from Jerusalem artichoke straw, collecting Jerusalem artichoke core, and pulverizing to 3-5cm; removing the bast of the corn straw, collecting the corncob, crushing to 3-5cm, and mixing the collected jerusalem artichoke cob and the corncob according to the mass ratio of 1:1 to obtain a mixture.
(2) The material-liquid ratio of the mixture to the alkali liquor is 1:2 (W/V), the mixture is soaked in the alkali liquor for 120min at the temperature of 60 ℃, filter residues are collected by vacuum filtration, and the filter residues are washed by distilled water until the pH value of the filtrate is neutral.
(3) Adding 3wt% of cellulase, 1wt% of diastase and 2wt% of bromelain into the cleaned filter residue, stirring and mixing uniformly for 30min, and performing enzymolysis for 72h at 30 ℃. Then inactivating enzyme at 121 deg.C for 10min.
(4) Adding 3% of microecological preparation according to the mass percentage of the added raw materials, and uniformly mixing, wherein the microecological preparation is prepared from lactobacillus plantarum: the bacillus megaterium and the saccharomyces cerevisiae are mixed according to the proportion of 1:1: 1. And (4) bundling silage by a winding net, stacking the silage in a wrapping single layer for anaerobic fermentation, and unpacking the silage after fermenting for 3 weeks to obtain the jerusalem artichoke probiotics.
Example 3
(1) Removing bast from Jerusalem artichoke straw, collecting Jerusalem artichoke core, and pulverizing to 3-5cm; removing the bast of the corn straw, collecting the corncob, crushing to 3-5cm, and mixing the collected jerusalem artichoke cob and the corncob according to the mass ratio of 5:1 to obtain a mixture.
(2) The material-liquid ratio of the mixture to the alkali liquor is 1:5 (W/V), the mixture is soaked in the alkali liquor for 30min at 90 ℃, filter residue is collected by vacuum filtration, and the filter residue is washed by distilled water until the pH value of the filtrate is neutral.
(3) Adding 3wt% of cellulase, 1wt% of diastase and 2wt% of bromelain into the cleaned filter residue, stirring and mixing uniformly for 15min, and carrying out enzymolysis for 72h at 40 ℃. Then inactivating enzyme at 121 deg.C for 10min.
(4) Adding 0.6% of microecologics according to the mass percent of the added raw materials, and uniformly mixing, wherein the microecologics are prepared from lactobacillus plantarum: the bacillus megaterium and the saccharomyces cerevisiae are mixed according to the proportion of 1:1: 1. And (4) bundling silage by a winding net, stacking the silage in a wrapping single layer for anaerobic fermentation, and unpacking the silage after 8 weeks of fermentation to obtain the jerusalem artichoke probiotics.
Comparative example 1
The difference from example 1 is that: corncobs are not added in the raw materials, and the jerusalem artichoke core probiotic agent is finally prepared.
Comparative example 2
The difference from example 1 is that: the jerusalem artichoke cores are not added in the raw materials, and the corn cob probiotic agent is finally prepared.
Comparative example 3
Inulin and the corn cob probiotic agent prepared in comparative example 2 were mixed in the following ratio of 3:1 to obtain the inulin probiotic agent.
Test example 1
1. Test materials and methods
1.1 test animals and groups
The tests were carried out with the composition feed additive. 84 hybrid Boer goats, 90 d (age of the day) with the same body condition (26 +/-3 kg), were selected and randomly divided into 7 groups, each treatment was set to be 3 replicates, and 4 goats, each replicate, were raised in one column (3 m X5 m) as a statistical unit and raised for free-range. Wherein the group C0 feeds basic ration (the basic ration comprises 32wt% of corn, 10wt% of soybean meal, 4wt% of germ meal, 34wt% of peanut vine powder, 4wt% of bran, 4wt% of beanstalk powder, 3wt% of white spirit lees, 2wt% of malt root/citric acid residue, 1wt% of soybean oil, 2wt% of wheat middling and 4wt% of premix, wherein the premix provides VA 1367IU, VD 194VE, 15IU, fe (FeSO IU, VD 194IU, fe) for each kilogram of feed 4 ·7H 2 O）74mg，Zn（ZnSO 4 ·7H 2 O） 46.3mg，Mn（MnSO 4 ·5H 2 O）36.5 mg，Cu（CuSO 4 ·5H2O）17.0 mg，I(KI) 1.5 mg，Co(CoCl 2 ·5H 2 O) 0.3 mg，Se(Na 2 SeO 3 ) 0.3 mg) and the remaining groups are each independently substitutedBasal ration + probiotic prepared from example 1~3 or comparative example 1~3 were fed (see table 1). The probiotic prepared in example 1~3 or comparative example 1~3 was added at 100 mg/kg.
TABLE 1 design of the experiment
1.2 Breeding management
The test period is 90 days in total, and the test period is free to eat. After the sheep are fasted for 8 h at the 90 d, rumen contents are collected, and rumen fluid of fattened sheep is measured for measuring rumen fermentation index.
2. Materials and methods
2.1 rumen volatile fatty acids
Taking out rumen content on site, filtering with gauze, taking rumen fluid, centrifuging at 4000 rpm for 10min, discarding precipitate, retaining supernatant, and packaging for determining volatile fatty acid concentration and ammonia nitrogen concentration. The supernatant was centrifuged again for 15min, and the supernatant was mixed with 25% metaphosphoric acid according to a 9:1 (V/V), shaking, standing for 30min, centrifuging again for 15min, collecting supernatant, and filtering with 0.25 um. Preparing a volatile fatty acid standard solution with a proper gradient, measuring the volatile fatty acid by using a high-efficiency gas chromatograph, and calculating the concentration of rumen volatile acid according to a standard curve.
2.2 rumen ammoniacal nitrogen
Preparing ammonia nitrogen standard solution with proper concentration. Sample treatment: and (3) centrifuging rumen fluid at 4000 rmp for 10min, taking supernatant, adding the supernatant into a centrifuge tube containing 1ml of double distilled water, adding 0.2 mol/L hydrochloric acid, and oscillating to obtain the ammonia nitrogen concentration of the rumen fluid. The concentration of ammoniacal nitrogen in rumen fluid was calculated by a standard curve using a 721 spectrophotometer with a set wavelength of 700 nm.
2. Test results
3.1 Effect on rumen fermentation parameters of fattening sheep see Table 2
TABLE 2 influence on rumen fermentation parameters of fattening sheep
As can be seen from Table 2, the acetic acid and propionic acid contents in example 1~3 are higher than in control and comparative example 1~3, and the propionic acid increase is higher than in acetic acid, and the ethylene-propylene ratio in example 1~3 is lower than in control and comparative example 1~3. The probiotics preparation by utilizing the jerusalem artichoke cores and the corncobs has the advantages that the probiotics preparation by utilizing the jerusalem artichoke cores and the corncobs has the effect of synergistically improving the rumen fermentation level of fattening sheep, acetic acid is a main precursor for synthesizing milk of ruminants, and propionic acid is an important glucose precursor of the ruminants, so that the probiotics preparation can provide more energy for organisms, improve the fermentation level of microorganisms for fattening sheep rumens, promote rumen fermentation to be converted from acetic acid type to propionic acid type, and is beneficial to fattening livestock.
3.2 Effect on ammoniacal nitrogen of fattening sheep is shown in Table 3
TABLE 3 influence on rumen ammoniacal nitrogen in fattening sheep
As can be seen from Table 3, the ammonia nitrogen in the example 1~3 group is significantly lower than the control and the comparative example 1~3 group. The probiotics prepared by the jerusalem artichoke core and the corncob have synergistic effect on improving the level of daily ration nitrogen utilization of rumen microorganisms of fattening sheep.
NH in rumen 3 N is one of the important parameters for evaluating the state of the environment in the rumen, it is an intermediate product of nitrogen cycle in ruminants, reflects the dynamic balance between digestive metabolism of dietary protein in the rumen and microbial protein synthesis, and NH in the rumen 3 the-N content is an indication of the ability of rumen microorganisms to digest nitrogen for dietary use. The composition of the invention improves the activity of microorganisms and improves NH of microorganisms in rumen 3 The probiotic agent prepared by the invention enhances the activity of microorganisms, improves the utilization capacity of the microorganisms to ammonia nitrogen in rumens, reduces the odor of farms and improves the culture environment.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (1)
1. The application of the jerusalem artichoke probiotic agent for promoting the gastrointestinal health of fattening sheep in at least one of the following 1) to 2) is as follows:
1) Promoting the rumen fermentation of the fattening sheep to convert from an acetic acid type to a propionic acid type;
2) Improving the microbial pair NH in the rumen of fattening sheep 3 -utilization of N;
the jerusalem artichoke probiotic agent for promoting the gastrointestinal health of fattening sheep comprises jerusalem artichoke cores, corn cobs and a microbial agent, wherein the jerusalem artichoke cores: the mass ratio of the corncobs is 3:1; the amount of the microbial agent accounts for 1.2 percent of the total mass of the jerusalem artichoke cores and the corncobs;
the microbial agent is prepared from Lactobacillus plantarum (Lactobacillus plantarum), bacillus megaterium (Bacillus megaterium) and Saccharomyces cerevisiae (Saccharomyces cerevisiae) according to the ratio of 1:1:1 by mass ratio; the biological deposit number of the Lactobacillus plantarum (Lactobacillus plantarum) is ACCC11118; the biological preservation number of the Bacillus megaterium (Bacillus megaterium) is CGMCC No.3770; the biological preservation number of the Saccharomyces cerevisiae (Saccharomyces cerevisiae) is CICC1001;
the jerusalem artichoke probiotic agent is prepared by the following method:
(1) Respectively removing bast from jerusalem artichoke straws and corn straws, crushing to obtain jerusalem artichoke core materials and corn core materials, mixing according to a mass ratio to obtain a mixture, performing alkali liquor pretreatment on the mixture, and collecting filter residues; the material-liquid ratio of the mixture to the alkali liquor is 1; the temperature of the alkali liquor treatment is 75 ℃, and the time is 60min;
(2) Adding cellulase, diastase and bromelain into the filter residue for enzymolysis, and inactivating enzyme after hydrolysis to obtain hydrolysate; the addition amount of the cellulase accounts for 3% of the total mass of the filter residue; the adding amount of the saccharifying enzyme accounts for 1% of the total mass of the filter residue; the adding amount of the bromelain accounts for 2% of the total mass of the filter residue; the temperature of the enzymolysis is 35 ℃, and the enzymolysis time is 72 hours;
(3) Adding a microbial agent into the hydrolysate for fermentation, and obtaining the jerusalem artichoke probiotic agent after the fermentation is finished; the fermentation is anaerobic fermentation at normal temperature for 6 weeks.
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