Screen And Use Of Special Microorganism Fermenting Feedstuff

With the growth of the national economy,People’s increasing demands for food,at the same time enhancement of environmental protection and feed safety awareness, how to find and develop non-toxic side effects, no drug resistance, no accumulation of residue, no environmental pollution of products, from the beaning of source, Now high bacterial protein feed products is China’s feed industry development is extremely urgent needs. Is also a serious problems to be solved in today’s society, Therefore, the application of microbial technology has important significance for food security.Application of compound microbial fermentation biotechnology is a revolution to traditional mode of feed production, but also a symbol of modern microbial technology applied to the production of traditional,Currently allowed level of Microbial feed used in the production mainly in four categories Bacillus, yeast, lactic acid bacteria, photosynthetic bacteria based. Comprehensive review found that Bacillus, yeast, lactic acid bacteria has the synergistic and complementary effect and excellent resistance, high temperature resistance, acid and alkali resistance, squeezing easy storage and other unique biological properties become the focus of research.The study of microbial fermentation of feed status and development trend in the future,Using food for the separation, With pure lactic acid bacteria, Bacillus, yeast fermentation Fermentation to produce feed are studied systematically, comprehensively, to lay the foundation for the subsequent production of fermented feed, large-scale industrial production. The main results are as follows:(1) From different origin, the 24 kinds of natto powder、fresh natto and fermented 16 strains of Producing strain, from 20 species of yeast screened 14 strains of Producing strains, from 20 kinds of Pickled sour pickled cabbage extract 14 Producing strains.(2) The use of modern biological analytical techniques for the three types of biological strains morphological, physiological and biochemical identification, results show that,the three types of Producing strains were: N1-N16 as Bacillus natto, Z1-Z14 as Lactobacillus plantarum, J1-J7, J9 is Saccharomyces cerevisiae;J8, J10-J14 for utilis yeast Candida utilis.(3) After the identification of the strain, through the hydrolysis of starch and casein hydrolysate medium screening 44 strains of amylase and protease activity assay, we screened the optimum Producing strains of amylase and protease N8, Z14, J9, J14 as the original strain, and to study its growth characteristics, the results show that: N8 strain 0-8h for the lag phase; 8-20 h for log phase; 20-24 h is the stable phase, 24 h after reaching the decline phase; Z14 strain 0-2h for the lag phase,2-14 h for log phase, 14-24 h is the stable phase, 24 h after reaching the decline phase; J9 strain 0-6h for the lag phase, 6-20 h for log phase, 20-30 h is the stable phase, 30 h after reaching the decline phase; J14 strain 0-8h for the lag phase, 8-20 h for log phase, 20-24 h is the stable phase, 24 h after reaching the decline phase. From the comparison between the four strains, 20 h to determine the training is the best strains of bacteria remain sampling period.(4) By antagonism test to determine the starting strain of Bacillus natto, no resistance and inhibit the reaction between Lactobacillus plantarum Lactobacillus, Saccharomyces cerevisiae, Candida utilis four strains, suitable for the next step of solid-state fermentation tests.(5) With protein content as screening index, single strain will feed samples, compound strain and not inoculated strains were compared,that has a good synergistic effect between N8, Z14, J9, J14 of four strains,preliminary screening for the best pure compound bacteria fermented feed, which lays the foundation for further research and development production.