CN115474664B - 一种用于全混合日粮的生物保鲜剂及其制备方法 - Google Patents
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Abstract
本发明涉及微生物发酵技术领域,具体涉及一种用于全混合日粮的生物保鲜剂及其制备方法。制备方法为:将金银花粉碎,添加到灭菌后的葡萄酒酒糟中,然后再加入葡萄糖溶液混合均匀得到培养基;向培养基中添加费氏丙酸杆菌和枯草芽孢杆菌,发酵后离心取上清液,浓缩灭菌后得到生物保鲜剂。本发明采用金银花、发酵后的葡萄酒酒糟和葡萄糖进行混合,接种费氏丙酸杆菌和枯草芽孢杆菌进行发酵;提取发酵物的上清液浓缩后作为全混合日粮的生物保鲜剂。既能抑制TMR中的霉菌滋生、提高TMR的稳定性,防治饲料变质,还能预防奶牛乳腺炎的发生。
Description
技术领域
本发明涉及微生物发酵技术领域,具体涉及一种用于全混合日粮的生物保鲜剂及其制备方法。
背景技术
全混合日粮(TMR)是一种将粗料、精料、矿物质、维生素和其它添加剂充分混合,能够提供足够的营养以满足奶牛需要的饲养技术。TMR 技术将粗饲料切短后再与精料混合,这样物料在物理空间上产生了互补作用,从而增加了奶牛干物质的采食量。在性能优良的TMR机械充分混合的情况下,完全可以排除奶牛对某一特殊饲料的选择性(挑食),因此有利于最大限度地利用最低成本的饲料配方。同时TMR是按日粮中规定的比例完全混合的,减少了偶然发生的微量元素、维生素的缺乏或中毒现象。此外,TMR技术还可以提高牛奶质量、降低奶牛疾病发生、提高奶牛繁殖率等。
新鲜TMR对于日粮营养的保存及奶牛的采食都非常重要,TMR配制后一段时间内会发酵,造成温度上升、干物质损失、适口性下降、霉菌滋生和黄曲霉毒素的产生。而TMR保鲜剂、优质青贮饲料和对TMR运输车辆的及时清理消毒可在一定程度上抑制TMR发酵。研究发现,TMR发酵温度有时可达54℃~65℃,造成美拉德反应,降低了干物质和蛋白质的消化率,保鲜剂将减少霉菌、细菌和真菌所造成的营养物质损失。常用的保鲜剂包括有机酸、非蛋白氮(氨或尿素)和微生物接种剂。目前TMR保鲜剂以有机酸为主,例如申请号CN201910720707.2的专利公开了一种饲料防霉保水促长剂及其制备方法,申请号CN201810634452 .3的专利公开了一种奶牛全混合日粮添加剂,申请号CN201611247704.4的专利公开了一种用于全混合日粮的营养保鲜剂。上述专利均添加了有机酸作为稳定剂或保鲜剂,但有机酸功能单一,如果要提高奶牛免疫力等其他功能,还需要另外添加相应添加剂。所以需要一种通过发酵得到的生物保鲜剂,提高TMR的稳定性、抑制霉菌的繁殖,既安全无毒副作用,还能具有其他饲料添加剂的功能。
发明内容
针对上述现有技术,本发明的目的是提供一种用于全混合日粮的生物保鲜剂及其制备方法。本发明制备的生物保鲜剂既能抑制霉菌的繁殖、提高TMR的稳定性,还能有效预防奶牛乳腺炎的发生,降低奶牛饲喂成本。
为实现上述目的,本发明采用如下技术方案:
本发明的第一方面,提供一种用于全混合日粮的生物保鲜剂的制备方法,包括以下步骤:
(1)将金银花粉碎,添加到灭菌后的葡萄酒酒糟中,然后再加入葡萄糖溶液混合均匀得到培养基;
(2)向培养基中添加费氏丙酸杆菌(Propionibacterium freudenreichii )和枯草芽孢杆菌(Bacillus subtilis),发酵后离心取上清液,浓缩灭菌后得到生物保鲜剂。
优选的,步骤(1)中,所述金银花的含水量≤10wt%;所述金银花粉碎至20~40目;所述葡萄酒酒糟的含水量≤10 wt%。
优选的,步骤(1)中,所述金银花、葡萄酒酒糟和葡萄糖溶液的质量比为1:(4~8):(0.1~0.3)。
优选的,所述葡萄糖溶液由葡萄糖溶于蒸馏水中制得;所述葡萄糖溶液的质量浓度为50~70%。
优选的,步骤(2)中,所述费氏丙酸杆菌(Propionibacterium freudenreichii )和枯草芽孢杆菌(Bacillus subtilis)的质量比为1:4;
所述费氏丙酸杆菌(Propionibacterium freudenreichii )的添加量占培养基总质量的1%。
优选的,步骤(2)中,所述费氏丙酸杆菌(Propionibacterium freudenreichii )的保藏号为CICC 10019;所述枯草芽孢杆菌(Bacillus subtilis )的保藏号为CGMCCNo.15646;
所述发酵的温度为35~40℃,发酵的时间为36~72h。
优选的,步骤(2)中,所述浓缩为浓缩至上清液体积的1/5~1/2。
本发明的第二方面,提供上述制备方法得到的生物保鲜剂。
本发明的第三方面,提供上述生物保鲜剂在全混合日粮保鲜和/或预防奶牛乳腺炎中的应用。
优选的,所述生物保鲜剂的用量占全混合日粮总质量的1~5%。
本发明的有益效果:
(1)本发明采用金银花、发酵后的葡萄酒酒糟和葡萄糖进行混合,接种费氏丙酸杆菌和枯草芽孢杆菌进行发酵;提取发酵物的上清液浓缩后作为全混合日粮的生物保鲜剂。既能抑制TMR中的霉菌滋生、提高TMR的稳定性,防治饲料变质,还能预防奶牛乳腺炎的发生。
(2)本发明通过对发酵菌种的优先,采用费氏丙酸杆菌和枯草芽孢杆菌对培养基进行发酵。费氏丙酸杆菌可将葡萄糖转化为丙酸,枯草芽孢杆菌发酵金银花可以提高发酵物中总黄酮、总酚等物质的含量,提高抗氧化活性。由于葡萄酒酒糟中含有较多的葡萄皮和葡萄籽,枯草芽孢杆菌对葡萄酒酒糟进行发酵得到具有抗氧化的原花青素和具有抗炎抗病毒的白藜芦醇;通过金银花、葡萄酒酒糟和葡萄糖协同发酵,制备得到的生物保鲜剂,不仅可以提高TMR的稳定性,还能预防奶牛乳腺炎的发生。
(3)本发明以生产葡萄酒后的葡萄酒糟为原料,制备方法简单,成本低,可在TMR中广泛使用。
具体实施方式
应该指出,以下详细说明都是例示性的,旨在对本申请提供进一步的说明。除非另有指明,本文使用的所有技术和科学术语具有与本申请所属技术领域的普通技术人员通常理解的相同含义。
正如背景技术部分介绍的,目前TMR的保鲜剂主要以有机酸或尿素为主,效果一般且作用单一。基于此,本发明的目的是提供一种用于全混合日粮的生物保鲜剂及其制备方法。本发明以发酵后的葡萄酒糟为主要原料,葡萄酒糟中含有大量葡萄皮和葡萄籽,经过发酵后得到原花青素、白藜芦醇等抗氧化成分。金银花通过发酵后,将金银花中富含的总酚类物质、总黄酮等物质更多的提取出来。葡萄糖溶液既为发酵提供部分能量,还能通过费氏丙酸杆菌转化为丙酸。在金银花、葡萄酒酒糟和葡萄糖发酵产物的协同作用下,不仅可以防止TMR腐败,还具有预防奶牛乳腺炎的作用。
为了使得本领域技术人员能够更加清楚地了解本申请的技术方案,以下将结合具体的实施例详细说明本申请的技术方案。
本发明实施例中所用的试验材料均为本领域常规的试验材料,均可通过商业渠道购买得到。
说明:本发明中费氏丙酸杆菌(Propionibacterium freudenreichii )的保藏号为CICC 10019,购自中国工业微生物菌种保藏管理中心;
枯草芽孢杆菌的保藏号为CGMCC No.15646,购自中国普通微生物菌种保藏管理中心。
葡萄酒酒糟为红葡萄酒酒糟,购自泰安市东岳泰山葡萄酒厂。
实施例1
(1)将金银花(金银花的含水量≤10wt%)粉碎至30目,将葡萄酒酒糟110℃下灭菌5min,然后在60℃下干燥至含水量≤10 wt%。将葡萄糖溶于蒸馏水中得到质量浓度为60%葡萄糖溶液。
将1kg粉碎后的金银花添加到6kg灭菌后的葡萄酒酒糟中,然后再加入0.2kg葡萄糖溶液混合均匀得到培养基。
(2)向培养基中添加72g费氏丙酸杆菌和288g枯草芽孢杆菌,37℃下发酵48h,将发酵物进行离心(1000rpm,15 min)取上清液,浓缩至上清液体积的1/3;121℃下灭菌1min得到生物保鲜剂。
实施例2
(1)将金银花(金银花的含水量≤10wt%)粉碎至20目,将葡萄酒酒糟110℃下灭菌5min,然后在60℃下干燥至含水量≤10 wt%。将葡萄糖溶于蒸馏水中得到质量浓度为50%葡萄糖溶液。
将1kg粉碎后的金银花添加到8kg灭菌后的葡萄酒酒糟中,然后再加入0.4kg葡萄糖溶液混合均匀得到培养基。
(2)向培养基中添加94g费氏丙酸杆菌和376g枯草芽孢杆菌,37℃下发酵36h,将发酵物进行离心(1000rpm,15 min)取上清液,浓缩至上清液体积的1/3;121℃下灭菌1min得到生物保鲜剂。
实施例3
(1)将金银花(金银花的含水量≤10wt%)粉碎至40目,将葡萄酒酒糟110℃下灭菌5min,然后在60℃下干燥至含水量≤10 wt%。将葡萄糖溶于蒸馏水中得到质量浓度为70%葡萄糖溶液。
将1kg粉碎后的金银花添加到4kg灭菌后的葡萄酒酒糟中,然后再加入0.1kg葡萄糖溶液混合均匀得到培养基。
(2)向培养基中添加51g费氏丙酸杆菌和204g枯草芽孢杆菌,37℃下发酵72h,将发酵物进行离心(1000rpm,15 min)取上清液,浓缩至上清液体积的1/3;121℃下灭菌1min得到生物保鲜剂。
对比例1
(1)将葡萄酒酒糟110℃下灭菌5min,然后在60℃下干燥至含水量≤10 wt%。
向6kg灭菌后的葡萄酒酒糟中加入0.2kg蒸馏水混合均匀得到培养基。
(2)同实施例1的步骤(2)。
对比例2
(1)将金银花(金银花的含水量≤10wt%)粉碎至30目。向1kg粉碎后的金银花中加入0.2kg蒸馏水混合均匀得到培养基。
(2)同实施例1的步骤(2)。
对比例3
(1)将葡萄糖溶于蒸馏水中得到质量浓度为60%葡萄糖溶液,即为培养基。
(2)同实施例1的步骤(2)。
对比例4
与实施例1的区别在于:将实施例1中的枯草芽孢杆菌替换成红曲霉菌(红曲霉(Monascus anka)GIM 3.592;保藏于广东省微生物菌种保藏中心(GDMCC/GIMCC)),最终制备得到生物保鲜剂。
试验例1
将实施例1~3和对比例1~4制备的生物保鲜剂进行稳定性考察。
按照表1的组分配置TMR日粮(组成见表1),分成8组每组10kg,每组TMR日粮分别喷洒实施例1~3或对比例1~4制备的生物保鲜剂,并以等量蒸馏水作为空白对照组,喷施量为TMR日粮重量的3%。然后将各组TMR日粮装入饲料袋中,每个饲料袋中由上至下等间隔插入3枚测温芯片。保证每个饲料袋中测温芯片的位置大体相同。将各组TMR日粮置于恒温(25℃,40%RH)恒湿实验箱中,在25℃下每4h记录一次温度,共监测10d,计算平均温度,所得结果见表2。
表1
表2
测温结束后,将各组饲料袋中的测温芯片取出,并对各组日粮进行观察,对霉菌等有害微生物进行检测,然后将各组日粮放回恒温恒湿实验箱中继续试验20d,每隔10d取出各组日粮进行观察,在第30d采用ELISA试剂盒对上述饲料中黄曲霉毒素B1(AFB1)、玉米赤霉烯酮(ZEO)、呕吐毒素(DON)及赭曲霉毒素(OTA)含量进行检测,所得结果见表3~4。
表3
表4
AFB1含量μg/kg | ZEO含量μg/kg | DON含量μg/kg | OTA含量μg/kg | |
空白对照组 | 92 | 397 | 581 | 560 |
实施例1组 | 0 | 0.6 | 22.2 | 0.8 |
实施例2组 | 0 | 0.9 | 22.9 | 0.9 |
实施例3组 | 0 | 1.2 | 25.1 | 1.1 |
对比例1组 | 46 | 221 | 331 | 320 |
对比例2组 | 59 | 253 | 401 | 379 |
对比例3组 | 82 | 322 | 457 | 431 |
对比例4组 | 71 | 300 | 355 | 369 |
由表2可以看出,实施例1~3组的平均温度远低于对比例1~4组和空白对照组,说明使用本发明的保鲜剂后,饲料稳定性好,不易发热变质。由表3~4可以看出,使用实施例1~3制备的保鲜剂,实施例1~3组的饲料在存储30d后,仍能保持新鲜,无霉菌。在饲料存贮30d后,实施例1~3组中黄曲霉毒素B1(AFB1)、玉米赤霉烯酮(ZEO)、呕吐毒素(DON)及赭曲霉毒素(OTA)含量均低于各霉菌的最低检出限,远低于对比例1~3组和空白对照组霉菌的含量,说明本发明的生物保鲜剂可有效抑制霉菌的生长。由对比例4组可以看出,与采用红曲霉菌和费氏丙酸杆菌发酵相比,采用枯草芽孢杆菌和费氏丙酸杆菌进行发酵,两菌种具有协同发酵的作用,可提高饲料的抑菌性和稳定性。
试验例2
在泰安本地奶牛养殖户中,挑选24头患有隐形乳腺炎(+++)的荷斯坦奶牛,随机分成8组,每组3头,分别饲喂表1中的全混合日粮,每组的全混合日粮中分别喷洒实施例1~3或对比例1~4制备的生物保鲜剂,并以喷洒等量蒸馏水作为对照,喷洒量为饲料重量的5%。饲喂15d,每天记录产奶量并计算平均值,第15d时,对牛奶中的体细胞数进行检测和奶牛的乳房进行检查,所得结果见表5。
表5
注:+++表示隐形乳腺炎较严重,记为3级;++表示隐形乳腺炎较轻,记为2级;无隐形乳腺炎,记为0级。
隐形乳腺炎平均等级=每头奶牛的隐形乳腺炎等级之和/总奶牛数量(保留小数点后一位)患有严重隐形乳腺炎的奶牛在食用实施例1~3组的饲料后,恢复健康,且产奶量上升、奶中的体细胞数量下降,说明乳腺炎得到极大改善。而对比例1~4组的奶牛,仍患有乳腺炎,说明本发明通过金银花、葡萄酒酒糟和葡萄糖协同发酵,发酵物协同作用有效预防乳腺炎的发生。
以上所述仅为本申请的优选实施例而已,并不用于限制本申请,对于本领域的技术人员来说,本申请可以有各种更改和变化。凡在本申请的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本申请的保护范围之内。
Claims (2)
1.一种用于全混合日粮的生物保鲜剂,其特征在于,由以下方法制备:
(1)将金银花粉碎,添加到灭菌后的葡萄酒酒糟中,然后再加入葡萄糖溶液混合均匀得到培养基;所述金银花的含水量≤10wt%;所述金银花粉碎至20~40目;所述葡萄酒酒糟的含水量≤10 wt%;所述金银花、葡萄酒酒糟和葡萄糖溶液的质量比为1:(4~8):(0.1~0.3);所述葡萄糖溶液由葡萄糖溶于蒸馏水中制得;所述葡萄糖溶液的质量浓度为50~70%;
(2)向培养基中添加费氏丙酸杆菌(Propionibacterium freudenreichii )和枯草芽孢杆菌(Bacillus subtilis ),发酵后离心取上清液,浓缩灭菌后得到生物保鲜剂;所述费氏丙酸杆菌(Propionibacterium freudenreichii )和枯草芽孢杆菌(Bacillus subtilis )的质量比为1:4;所述费氏丙酸杆菌(Propionibacterium freudenreichii )的添加量占培养基总质量的1%;所述费氏丙酸杆菌(Propionibacterium freudenreichii )的保藏号为CICC 10019;所述枯草芽孢杆菌(Bacillus subtilis )的保藏号为CGMCC No.15646;所述发酵的温度为35~40℃,发酵的时间为36~72h;所述浓缩为浓缩至上清液体积的1/5~1/2。
2.权利要求1所述的生物保鲜剂在全混合日粮保鲜或制备预防奶牛乳腺炎产品中的应用,所述生物保鲜剂的用量占全混合日粮总质量的1~5%。
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