饲料加工和贮存过程对益生菌活性的影响

Effects of feed processing and storing process on activity of nine strains of probiotic

本试验研究了饲料加工和贮存过程对9株益生菌活性的影响,最终淘汰活性低的益生菌。将9株实验室分离选育出的有益益生菌分别制成单一的菌制剂添加到仔猪料中,混合机内充分混匀后,并进行制粒,最终将混合机内获得的粉料和制粒机内获得的颗粒料分别贮存60 d。结果表明,无论在饲料加工还是贮存过程中,5株芽孢杆菌始终保持着较高的存活率,因此,实验室分离选育出的5株芽孢杆菌适合饲料加工和贮存;而4株乳酸菌在饲料制粒后存活率较低,其中,嗜酸乳杆菌已检测不出活菌数,嗜热链球菌、屎肠球菌、鸡肠球菌与嗜酸乳杆菌相比在饲料混合和贮存过程中存活率较高,但活性不如芽孢杆菌。

The experiment was conducted to study the effects of feed processing and the storing process on activity of nine strains of probiotics and to eliminate the low active probiotics.Nine strains of probiotics were fermented and made into mono-cultures respectively.Then they were mixed in feed mixer and pelleted in pelleter.The powder and pellet were stored for sixty days respectively.The result showed that the five strains of Bacillus always maintained high survival rates both in the feed processing or storing process.So the five strains of Bacillus were suitable for feed processing and storage.But the four strains of Lactobacilli had low survival rate during the feed pelleting and Lactobaciilus acidophilus had no viable cells.Streptococcus thermophilus ,Enterococcus faecium,Enterococcus gallinarum had higher survival rates compared with Lactobacillus acidophilus during the feed mixing and storing process,but their activity are lower than that of Bacillus.