枯草芽孢杆菌微生态制剂的研制

论文编号:SW191  论文字数:13863,页数:27

 摘要：微生态制剂是一类新型活菌制剂，合理运用于畜牧生产中可提高畜禽的生产性能。提高机体免疫力，改善畜产品品质，减少环境污染，为一类新型绿色饲料添加剂。本文论述了微生态制剂的作用、机理及采用枯草芽孢杆菌(Bacillus subtilis)的液体发酵工艺，确定枯草芽孢杆菌的最适发酵条件为：发酵温度30℃，初始pH值7．2，最适接种量5％，最佳干燥温度为35℃，并以该枯草芽孢杆菌为菌种发酵豆粕配制断奶仔猪日粮，研究其对断奶仔猪生产性能及断奶应激反应的影响，确定发酵豆粕的适宜用量，并评估其经济效益，为大规模工业化发酵培养和枯草芽孢杆菌微生态制剂的生产的提供了有益借鉴。
关键字：微生态制剂；正常菌群；发酵豆粕；饲料添加剂

Abstract : Probiotics is a new type Ecologcs, that the livestock and poultry production performance could be improved when Reasonable application. Which Enhance the body's immune system, improve the quality of animal products and reduce environmental pollution, is a new type of green feed additives.now, the role of probiotics. mechanism and the use of Bacillus subtilis of liquid fermentation is discussed in This paper.Than the optimal conditions for fermentation of Bacillus subtilis was determined: 30°C is a fermentation temperature, 7.2 is the initial pH, 5% is the optimum inoculum, and the 35°C is the best drying temperature. And the fermentation of Bacillus subtilis bacterium is Prepared for a weaning of piglets’ soybean meal, which was to the Research of impact on production performance and stressed weaning reaction on weaned piglets.than the appropriate dosage of fermented soybean meal was determined. And its economic benefits was Assessmented, which is a useful references to a large-scale industrialization fermentation and the production of Bacillus subtilis probiotics.
 
Keywords : probiotics; Normal flora; Fermented soybean meal; Feed Additive

目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
 1.1前言 1
 1.2动物微生态制剂的研究 1
 1.2.1动物微生态制剂的作用机理 1
  1.2.2芽孢杆菌类微生态制剂及种类 2
 1.2.3枯草芽孢杆菌的生物学性质与作用机理 2
 1.2.4枯草芽孢杆菌的作用机理 2
  1.2.5发酵豆粉的优点 3
   1.2.6农业部饲料工业中心研究表明 4
 1.2.6.1此制剂可降低猪肉抗生素残留 4
  1.3 本章小结 4
2. 实验部分 6
2.1试验材料和仪器 6
 2.1.1材料 6
 2.1.2仪器 6
 2.1.3培养基 6
2.2试验方法 7
 2.2.1实验室操作要点及工艺流程 7
 2.2.2工业化大型生产工艺流程 7
 2.2.3培养方法 7
 2.2.4菌体生物量的测定 7
 2.2.5枯草芽孢杆菌菌悬液的菌密度测定 8
  2.2.6菌种的载体添加 8
 2.2.7真空干燥 8
 2.2.8研磨粉碎 8
 2.2.9保存 8
2.3制作发酵豆粕 9
 2.3.1准备物品 9
 2.3.2发酵豆粉 9
2.4微生态制剂在猪饲养中的应用 10
 2.4.1试验地点 10
 2.4.2试验时间 10
2.5 本章小结 10
3. 结果与讨论 11
3.1单因素法培养条件的优化 11
 3.1.1温度对发酵菌数的影响 11
 3.1.2初始pH值对发酵菌数的影响 11
 3.1.3种量对发酵菌数的影响 11
3.2菌种的固定 11
3.3菌落计数 12
3.4固定化后的海藻酸钠菌固体的干燥 12
 3.4.1步骤1 12
 3.4.2步骤2 12
3.5发酵豆粉成份分析 13
3.6试验动物分组及处理设置 13
 3.6.1结果讨论 13
  3.6.2研究产品在三个养猪场的试验结果 16
 3.6.3添加枯草芽孢杆菌微生态制剂对环境的作用 16
3.7 本章小结 16
4．总结与展望 18
4.1总结 18
4.2展望 18
致谢 21
参考文献 22

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