Isolation And Identification Of Feeding Strains And The Effect Of Compound Bacteria On Degradation Of Corn Bran Chitosan

In this study,we selected the samples from the northern Shaanxi white cashmere goat rumen fluid,wrinkled stomach fluid,sauerkraut,silage maize,enzyme,fermentation microecological preparation,yeast head,brand yogurt,live Combined Bifidobacterrium and Lactobacillus Tablets.Lactobacillus and yeast were identified by 16 S r DNA or 18 S rDNA conserved gene sequence analysis,and their culture conditions were optimized.The effects of different strains on the fermentation of maize peel were studied.Experiment 1:Feed bacteria isolation and identification(Lactobacillus,Bacillus,yeast)Bacillus 11 species,a total of 98 strains;Lactobacillus 4 genera,11 species,75 strains;yeast 2 species,38 strains were isolated from eleven sources of rumen fluid,wrinkled stomach fluid,sauerkraut,silage maize,enzyme,microecological preparation and Pucheng yeast head from Shaanxi white cashmere goat rumen fluid,and identified as 16 S rDNA or 16 S rDNA conserved gene sequence.Experiment 2:LB,MRS,Chaw's medium component optimizationThe content of soluble starch,tryptone,yeast extract and sodium chloride in the medium of LB medium was adjusted.The refined recipe is: 10 g peptone,10 g yeast extract,10 g sodium chloride dissolved in 1L distilled water.The content of glucose,tryptone,yeast extract and beef extract was refined.The lactic acid bacteria showed the most vigorous growth in this MRS medium formula: 10 g peptone,15 g yeast extract,20 g glucose,5g beef extract,5g sodium acetate,2g triammonium citrate,2gKH2PO4,0.25gMnSO4,0.58gMgSO4,lml Tween 80 dissolved in 1L distilled water.The growth of yeast was the most vigorous in the cultivation of sucrose,peptone,sodium nitrate and dipotassium phosphate in the culture medium of Chalet medium at 30 g,2g,1g and 2g respectively.The formula is: 30 g sucrose,2g peptone,1gNaN03,2gK2HPO4,0.5gMgSO4,0.5gKCl,0.01 g FeS04 dissolved in 1L distilled water.Experiment 3:Screening of Dominant Strains of Bacillus,Lactobacillus and YeastWe selected some strains to determine their activity for 7 consecutive days of cellulase activity and determined the highest enzyme activity and the corresponding time for each strain of the optimal enzyme production time,while determining the optimal enzyme production time to be tested in different temperature under the conditions of cellulase activity.Six strains were screened at 20?-40?,and the activities of 6 strains were higher at 30?-50 ?.Seven strains were cultured at 40 ?-60 ?,under different conditions of high temperature and other conditions of the dominant strains.The growth curves and acid-producing curves of some strains were determined from different sources.The acid-producing ability and growth of lactic acid bacteria were measured.At the same time,the conditions of growth were measured at 10?,30?,37?,50?.The results showed that the ability of producing seven strains were weak,and the acid production ability of eight strains were strong.The results showed that the strains eight were well grown at higher temperature,and the eight strains were grown well at the same temperature.At the same time,the growth of the strain was measured at 10?,30?,37? and 50?.Eight strains were found to grow well at about 50?,seven strains were grown at 37?,and seven strains were grown at 10?.The growth curves of different pH were measured,and the effects of the culture conditions on the growth of yeast were determined.At the same time,the culture temperature was 10?,30?,50?.Seven strains were grown well at about 50?,seven strains were grown at about 30 ?,eight strains were grown at about 10?,and the cellulase activity of six strains was relatively high.Experiment 4:Study on the Effect of Adding Compound Compound Bacteria to Degradation of Corn-ChocolateIn this study,the strains of Bacillus subtilis were isolated and identified from Bacillus subtilis,lactic acid bacteria and yeast.JLa,KQ2,KLc,KYG8.Lactobacillus ZW22,RQ3,RGJ8.And Yeast JYS2,JL5,JQ10.Mixed with Aspergillus niger co-fermentation of raw materials,strains of the amount of orthogonal design,the production process was according to Yangling a feed manufacturer process.At the end of the fermentation,the crude fiber,crude protein,crude ash,crude fat,reducing sugar,pH,aflatoxin and gibberellin ketone toxin were determined in nine combinations.The orthogonal analysis was used to analyze the effects of lactic acid bacteria,The addition of Aspergillus niger and the relationship between crude fiber,crude protein,crude fat and reducing sugar in fermentation products were analyzed.The results showed that the addition amount of 5 lactobacillus,Bacillus,yeast and Aspergillus niger was 5%,1%,5% and 3%,respectively,in the nine combinations.The results showed that the addition of lactic acid bacteria,Bacillus,yeast and Aspergillus niger were 5%,1%,5% and 5%,respectively,and the best combination of the best possible level could be achieved.effect.The results showed that the pH value was 5.17-5.85,and the number of fermented viable cells reached 1011,the aflatoxin 30 ppb and the corn gibberellin Enoxen toxin less than 500 ppb,are in line with feed hygiene production standards.