纳豆芽孢杆菌的饲料学特性研究

Research on Feed Characteristics of Bacillus Natto

本试验旨在从饲料应用学的角度对纳豆芽孢杆菌的各项特性进行测试,并总结出一套可行的试验方法和结果判断标准。试验通过对纳豆芽孢杆菌的形态和生化培养性质观察,不同温度、酸度、胆盐、人工胃液处理对纳豆芽孢杆菌存活率的影响,常用药物添加剂、微量元素对纳豆芽孢杆菌生长的影响及纳豆芽孢杆菌对几种致病菌和抗营养因子的影响进行了研究。结果表明,纳豆芽孢杆菌对高温、酸性、胆盐和人工胃液有一定的耐受能力,对大肠杆菌和金黄色葡萄球菌都有较强的抑制作用,并能分解饲料中抗营养因子如半纤维素、植酸盐和果胶。结果提示,纳豆芽孢杆菌是优良的饲用微生物添加剂。

The objective of the experiment was to study an experimental method which could be applied to test the characteristics of Bacillus natto and to evaluate its feeding value. The experiment mainly focused on the conformation and physiological biochemical characteristics of Bacillus natto, the influence of different temperatures, degree of acidity, bile salts and artificial gastric juice treatment on the survival rate of Bacillus natto, and effects of common-used antibiotics and microelements on its growth. And it was also to evaluate the influences of Bacillus natto on malignant bacteria and some anti-nutritionalfactors. Results showed that Bacillus natto had a capability to resist high temperature, acidity, bile salts and artificial gastric juice, and it could also inhibit E. coli and Staphylococcus aureus. Meanwhile, Bacillus natto could decompose and utilize some anti-nutritional-factors such as hemicellulose, phytate and pectin. It was concluded that Bacillus natto was an excellent microbial feed additive.