KR20110125810A - Probiotics and fermenting livestock feed with probiotics and by-product of agricultual product - Google Patents

Abstract

PURPOSE: Probiotics, a producing method thereof, solid fermented feed using thereof, and a producing method of the feed are provided to use lactobacillus obtained from kimchi and fermented soybeans. CONSTITUTION: A producing method of solid fermented feed using probiotics comprises the following steps: inserting 2-10 parts of cinnamon by weight, 2-10 parts of angelica sinensis by weight, and 2-10 parts of glycyrrhizae radix by weight into 100 parts of water by weight; adding kimchi strains or fermented soybean strains into the mixture, and culturing the mixture for 15-20 hours at 30-40 deg C to obtain the probiotics; inserting 0.1-5 parts of probiotics by weight into 100 parts of agricultural byproducts by weight; and firstly fermenting the mixture for 5-10 hours at 30-40 deg C before secondly fermenting the mixture for 3-10 days at 10-20 deg C.

Description

Probiotics and preparation methods thereof, and solid fermentation feed using probiotics and agricultural by-products and preparation method thereof {Probiotics and fermenting livestock feed with probiotics and by-product of agricultual product}

The present invention uses a strain isolated from Kimchi lactic acid bacteria and Cheonggukjang to greatly reduce mortality caused by respiratory diseases and to recycle agricultural byproducts, and methods for producing probiotics derived from Kimchi and Cheonggukjang and probiotic and agricultural byproducts derived from Kimchi and Cheonggukjang. It relates to a solid fermented feed and a method for producing the same.

In modern times, when large-scale livestock raising of livestock products is becoming common, the breeding facility has been set up to concentrate only on the fast-growing and finishing of livestock by minimizing the movement of livestock.

As a result of such poor breeding facilities, the stress of livestock is increased and immunity is lowered. Recently, the feed is supplied with antibiotics. These results come from Moore's study in 1946, which was found to speed up and improve feed efficiency, particularly in promoting young livestock growth and increasing feed intake.

Specifically, in the case of chickens, the growth promoting effect of antibiotics is not great in a hygienic breeding environment, but the growth and feed efficiency are improved by up to 10% by using antibiotics in a normal breeding environment. The effect of adding antibiotics is increased when there is high pollution of the breeding environment, high outside temperature, and the weight gain or spawning ability is lost for various reasons. In pigs, the addition of antibiotics increases growth rates by 6-15% and feed efficiency by 5-7%. As with chickens, the poorer the health of pigs, the younger the piglets, and the poorer the piglets, the better the antibiotics. In mature pigs, the effects of antibiotics are maintained at 3-5%.

As such, antibiotics added to feeds for growth promotion are significantly lower in unit amounts than those administered for therapeutic purposes, and the portion of antibiotics in feed production costs does not exceed 1%. On the other hand, there are few real benefits that can be obtained from livestock farmers. From the point of view of breeders, feed producers who prefer to feed their favorite feeds, and consumers who are able to buy pork, chicken, and eggs at a lower price, the use of antibiotics as growth promoters has never been underestimated. It is also a reality that cannot be easily given up.

However, as the antibiotics remain in meat, antibiotic-resistant bacteria have recently emerged as a social issue.

Meanwhile, in addition to the antibiotics described above, sulfa is widely used as a feed additive for promoting growth, and is widely used for the prevention and treatment of diseases.

Among these, sulfamethazine (SMZ) is a type of sulfa agent and is known as an important synthetic antimicrobial agent as a substance that may cause residual problems in meat. It is also suspected of being a carcinogen.

Accordingly, in recent years, the use of antibiotics, sulfa drugs, etc. is forbidden in some countries. Therefore, probiotics have been developed to domestically raise livestock without using antibiotics.

Probiotics are microorganisms that have a beneficial effect by staying in the gastrointestinal tract when ingested by humans or animals, and preventing or treating certain pathological conditions, thereby increasing the number and activity of beneficial microorganisms in the intestine to return the intestinal flora to normal. Restoration plays a role.

The research on such a probiotic is disclosed in the Republic of Korea Patent No. 381726 (name: citrus fermentation broth as aquaculture feed additive) for aquaculture fish feed additive using a citrus fermentation broth, Patent Publication No. 1999-0046622 (name: Livestock Fig Feed and Manufacturing Method thereof) discloses a method for producing livestock feed using fig leaves and fruits.

However, research on such probiotics includes ingredients produced only in certain seasons such as citrus fruits and figs to produce probiotics, so they are not limited to production at all times and there is no consideration of how to use various by-products discarded in farms.

An object of the present invention is to prepare a probiotic using lactic acid bacteria obtained from kimchi and Cheonggukjang to significantly improve the mortality rate due to respiratory diseases and to obtain excellent antimicrobial activity and pork without the use of antibiotics, by-products generated in farms By preparing the feed using the purpose to improve the by-products handling problems and to reduce feed costs.

Features of the present invention for achieving the above object, 1 ~ 10 parts by weight of brown sugar, 0.01-phosphoric acid based on 100 weight of decoction by putting 2-10 parts by weight of cinnamon, Angelica, licorice, respectively, based on 100 parts by weight of water Leuconostoc mesenteroides subsp.mesenteroides, Leuconostoc mesenteroides subsp.Cremoris ), One or more selected from Pediococcus pentosaceus, Lactobacillus plantarum and Bacillus subtilis obtained from Cheonggukjang, Enterococcus Faecium. Probiotics obtained by incubating at 30 to 40 ℃ for 15 to 20 hours and a method for producing the same.

Kimchi-derived strains are added in a ratio of 1 to 6: 1 to 6: 1 to 6: 1 to 6, and strains derived from Cheonggukjang are also added at a ratio of 1 to 9: 1 to 9, and strains derived from kimchi and strains from Cheonggukjang You may use respectively, or may mix and use these in 1-9: 9-1.

Further, another feature of the present invention is 0.1 to 5 parts by weight of the above-mentioned probiotic, 100 parts by weight of agricultural by-products added, and fermented for 5 to 10 hours at 30 to 40 ℃, 3 to 10 days fermentation in a 10-20 ℃ warehouse Solid fermented feed and a method for producing the same.

The agricultural by-products are rice bran 20-25% by weight, gangan 20-25% by weight, ramen flakes 20-25% by weight, dry residue 1-5% by weight, ground corn 15-25% by weight, soybean meal 5-10% by weight, It contains 0.1 to 2% by weight of ocher soil, and if necessary, add 0.01 to 1% by weight of lysine and 0.01 to 1% by weight of glucose.

Using the solid fermented feed of the present invention as described above has the effect of significantly reduced mortality due to respiratory diseases in the breeding process of livestock.

In addition, since the feed cost is low and the feed is manufactured using the by-products of the farm, the economic burden on the farm is greatly reduced.

In particular, since there is no need to use antibiotics, the problem of resistant bacteria caused by the use of conventional antibiotics is solved, so that there is an effect that it can be taken in peace.

1 to 3 is a graph showing the growth rate of kimchi lactic acid bacteria according to the present invention
Figure 4 is a flow chart showing a probiotic production method
Figure 5 is a flow chart showing a solid fermented feed manufacturing method

Hereinafter, an embodiment of the present invention will be described with reference to the accompanying drawings.

Strain Culture and Isolation

Look at the process of culturing and separating the strain from kimchi.

After commercially crushing 2g of commercial kimchi and diluting with 20ml of sterile distilled water, the plate was incubated for 24 hours at 35 ° C in MRS medium to be considered as lactic acid bacterium in colonies. It was.

Four isolates of lactic acid bacteria were cultured after pure culture, 16S rDNA sequence analysis, and compared with ribosomal DNA sequence of GENEBANK using BLASTN program. The homology of sequence was compared and analyzed using Mega 2 program and Clustal X. 4 strains were Leuconostoc mesenteroides subsp.mesenteroides (KCTC 3100), Leukonostoc mesenteroides subsp. Cremoris, KCTC 3529) Pediacoccus pentosaceus (KCTC 3507), Lactobacillus plantarum (KCTC 3103).

In the current Pocono stock mesen teroyi Death in the characteristic is less bacteria produce acid as an initial fermentation bacteria of the kimchi, Oh polar toxin B as the recognized strains antimutagenic effect on ₁ showing the growth rate of one degree in accordance with the incubation time As shown.

Pediococcus pentosaceus is a bacterium involved in the middle of fermentation of kimchi. It is a strain that raises interest in the prevention effect of avian influenza, has a high development value as a probiotic, and is resistant to antibiotics used in pigs. Is as shown in FIG.

The Lactobacillus plantarium genus is a bacterium that appears after kimchi's optimum ripening period and is harmful because it is involved in rancidity of kimchi, but it is a role that induces bacteriocin production by using the bacteriocin production metabolism system of leukonostock mesenteroideus. As a bacterium that is highly resistant to acid and has a large amount of acid production, the growth rate is as shown in FIG. 3.

In addition, looking at the method of separating the strain from the Cheonggukjang, since it is necessary to use the Cheonggukjang instead of kimchi in separating the strain from the kimchi described above, a detailed description thereof will be omitted.

Strains isolated from such Cheonggukjang are Bacillus subtilis, Enterococcus Faecium.

Bacillus subtilis attenuates the activity of enteric rot bacteria and antibacterial activity against pathogens is recognized. The bacteria, which are beneficial to the human body, suppress the activity of decayed bacteria and reduce carcinogens produced by the decayed bacteria and carcinogens such as ammonia, indole and amine. In addition, activities are held to cling to and excrete these harmful substances.

In particular, Bacillus (Bacillus) also produces an organic acid, so it stimulates the intestines and also promotes digestive activity. When the fungus multiplies, it also produces an enzyme that breaks down soy protein, which has been reported to dissolve blood clots.

Enterococcus faecium is widely used as a lactic acid bacterium for formal use because of its viability and proliferative ability.

Probiotic Preparation

Probiotic medium is 2.5g each of herbal medicines such as cinnamon, Angelica, licorice on the basis of 100g of water and cultured the strain in a medium containing brown sugar (5g), phosphoric acid (0.1g), calcium (0.04g) based on 100g of decoction water Kimchi-derived 4 strains obtained in the separation process was added at a ratio of 1: 1: 1: 1 and incubated at 35 ° C. for 18 hours to prepare a starter (probiotic) solution.

In addition, two strains derived from Cheonggukjang were added to the same medium in a 1: 1 ratio and incubated at 35 ° C. for 18 hours to prepare a starter (probiotic) solution.

Phosphoric acid and calcium are nutrients that are beneficial for the growth of microorganisms (lactic acid bacteria), and therefore, empirically added specifically.

Feed manufacturing

Probiotics prepared above were added to the feed for 1% production, fermented at 35 ° C. for 8 hours, and then stored in a warehouse (average at about 15 ° C. for a week) to prepare solid fermented feed.

The feed for self-production in the agricultural production by-products, and look at the composition of the above-mentioned agricultural by-products rice bran 22.68% by weight, gangue 22.68% by weight, ramen flakes 22.68% by weight, dry residue 3% by weight, ground corn 20.57% by weight, soybean meal It is composed of 8.31% by weight, 0.59% by yellow soil, 0.15% by weight lysine and 0.15% by weight glucose.

The nutritional components of these agricultural by-products are shown in Table 1.

The nutrient content, energy and pepsin digestibility of the solid fermented feed and commercial feed produced as described above are shown in Tables 2 and 3 below. It can be seen that the powder and calcium content are excellent and also excellent in energy and pepsin digestion rate.

In Table 2, fermented feed A is fermented feed using kimchi-derived probiotics, and fermented feed B is fermented feed using Cheonggukjang-derived probiotics.

In addition, the price of the fermented feed according to the present invention is about 224 won per kilogram as shown in Table 4 is about 40% of the commercial feed price. As a result, by developing self-fermenting feed using agricultural by-products, it is possible to expect about 60% reduction in feed.

Pig breeding

The solid fermented feed prepared as described above and the general commercial feed were fed to 30 heads of 70 kg 28 kg pigs, respectively, and then confirmed the mortality rate due to respiratory disease, and the results are shown in Table 5.

In Table 5, the present invention was somewhat mortality due to respiratory disease only at the beginning, and there was no mortality due to respiratory disease after 28 days of feeding, but the general commercial feed fed group caused mortality due to respiratory disease over the entire period.

The probiotic according to the present invention included in the solid fermented feed prepared as described above stays in the gastrointestinal tract when ingested by humans or animals, inhibits or excludes the growth of harmful bacteria, produces acid, produces hydrogen peroxide, and produces bacteriocins. It will have disease prevention, immune enhancing and anticancer activity.

Claims (6)

2-10 parts by weight of cinnamon, Angelica and licorice, respectively, based on 100 parts by weight of water, based on 100 parts by weight of decoction, from kimchi in a medium containing 1-10 parts by weight of brown sugar, 0.01-5 parts by weight of phosphoric acid and 0.001-2 parts by weight of calcium. Obtained Leuconostoc mesenteroides subsp.mesenteroides, Leuconostoc mesenteroides subsp.Cremoris, Pediococcus pentosaceus, Pediococcus pentosacetoceus A probiotic comprising one or more strains selected from Planclium (Lactobacillus plantarum) and Bacillus subtilis obtained from Cheonggukjang, Enterococcus Faecium. A medium containing 1-10 parts by weight of brown sugar, 0.01-5 parts by weight of phosphoric acid and 0.001-2 parts by weight of calcium, based on 100 parts by weight of decoction by adding 2-10 parts by weight of Chinese herbs, cinnamon, donkey and licorice, respectively, based on 100 parts by weight of water. Leuconostoc mesenteroides subsp.mesenteroides, Leuconostoc mesenteroides subsp.Cremoris, Pediococcus pentosaceus peneacecoccus , Lactobacillus plantarum, Bacillus subtilis obtained from Cheonggukjang, Enterococcus Faecium or one or more selected strains were added at 30-40 ℃ 15-20 hours incubation Probiotic production method characterized in that. 0.1 to 5 parts by weight of the probiotic prepared by the method of claim 2 based on 100 parts by weight of agricultural by-products are added, fermented at 30 to 40 ° C. for 5 to 10 hours, and then fermented to a 10 to 20 ° C. warehouse for 3 to 10 days. Solid fermented feed production method using a probiotic and agricultural by-products, characterized in that. According to claim 3, 20 to 25% by weight of rice bran, 20 to 25% by weight, 20 to 25% by weight of ramen flakes, 1 to 5% by weight of dry residue, 15 to 25% by weight of ground corn, based on the total weight of agricultural by-products , Soybean meal 5-10% by weight, solid fermentation feed production method using a probiotic and agricultural by-products, characterized in that it comprises 0.1 to 2% by weight ocher soil. 5. The method of claim 4, wherein the agricultural by-products are further added with 0.01 to 1% by weight of lysine and 0.01 to 1% by weight of glucose. Leuconostoc mesenteroides subsp. Mesenteroides produced by the method of any one of claims 3 to 5, and obtained from kimchi, Leuconostoc mesenteroides subspecies Cremoris. One or more selected from Cremoris, Pediococcus pentosaceus, Lactobacillus plantarum and Bacillus subtilis obtained from Cheonggukjang, Enterococcus Faecium. Solid fermentation feed using kimchi-derived probiotics and agricultural by-products, characterized in that the probiotic including the strain is added 0.1 to 5 parts by weight based on 100 parts by weight of agricultural by-products.

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