CN119040225A - Composite probiotics for improving meat flavor of eriocheir sinensis and application of composite probiotics - Google Patents
Composite probiotics for improving meat flavor of eriocheir sinensis and application of composite probiotics Download PDFInfo
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- CN119040225A CN119040225A CN202411548714.6A CN202411548714A CN119040225A CN 119040225 A CN119040225 A CN 119040225A CN 202411548714 A CN202411548714 A CN 202411548714A CN 119040225 A CN119040225 A CN 119040225A
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Abstract
The invention relates to a compound probiotics for improving the meat quality and flavor of eriocheir sinensis and application thereof, wherein the compound probiotics for improving the meat quality and flavor of eriocheir sinensis comprise bacillus coagulans Bacillus coagulans BC strain, lactobacillus plantarum Lactobacillus plantarum LP strain 194 and lactobacillus acidophilus Lactobacillus acidophilus LA strain. The invention discovers that the three strains can be matched and promoted mutually, plays a role in synergy in promoting the growth and development of the eriocheir sinensis and improving the meat quality and flavor of the eriocheir sinensis, and has obviously improved effects in promoting the growth and development of the eriocheir sinensis and improving the meat quality and flavor of the eriocheir sinensis compared with the combination of any two strains when the three strains are compounded under the condition of consistent bacterial use.
Description
Technical Field
The invention belongs to the technical field of probiotics, and relates to a compound probiotic for improving meat flavor of eriocheir sinensis and application thereof.
Background
Eriocheir sinensis (Eriocheir sinensis), also known as hairy crab and river crab, is an extremely important aquatic economic animal in China. Along with the continuous increase of the consumption demands of people on the eriocheir sinensis, the artificial eriocheir sinensis breeding technology is rapidly developed, and the breeding yield is being improved year by year.
Generally, the high-quality eriocheir sinensis muscle tissue is rich in flavor substances such as glutamic acid, alanine and glycine, and how to increase the content of the flavor substances and improve the quality of eriocheir sinensis becomes one of key factors for promoting the continuous and efficient development of the eriocheir sinensis breeding industry.
A large number of different kinds of microorganisms exist in the body surface and intestinal tracts of the culture water body and animals, wherein intestinal bacteria have proved to play an important role in digestion and absorption, immune system, metabolism and the like. Probiotics are relatively popular active microorganisms in recent years that maintain host health by regulating intestinal flora balance, inhibiting harmful bacteria from hyperproliferative, promoting digestion and absorption of nutrients, enhancing body immune function, maintaining mucosal barrier integrity, and many other mechanisms.
At present, experiments prove that probiotics can effectively improve the meat quality of broilers, but relevant reports of improving the meat quality and flavor of eriocheir sinensis by using fresh probiotics are still provided. Therefore, the development of the probiotics capable of improving the meat quality and flavor of the eriocheir sinensis has a broad market prospect.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a compound probiotics for improving meat quality and flavor of eriocheir sinensis and application thereof.
In order to achieve the aim of the invention, the invention adopts the following technical scheme:
In a first aspect, the present invention provides a compound probiotic for improving the meat quality and flavor of eriocheir sinensis, which comprises a bacillus coagulans Bacillus coagulans BC strain with a preservation number of CGMCC 21879, a lactobacillus plantarum Lactobacillus plantarum LP strain with a preservation number of CGMCC 21766, and a lactobacillus acidophilus Lactobacillus acidophilus LA strain with a preservation number of CGMCC 21765.
The invention creatively develops a novel probiotic compound mode and a novel strategy for improving the meat quality and flavor of the eriocheir sinensis, namely, a bacillus coagulans Bacillus coagulans BC strain, a lactobacillus plantarum Lactobacillus plantarum LP strain 194 strain and a lactobacillus acidophilus Lactobacillus acidophilus LA strain are combined, and the three strains are matched and mutually promoted, so that the effects of synergistic interaction in the aspects of promoting the growth and development of the eriocheir sinensis and improving the meat quality and flavor of the eriocheir sinensis are achieved, and the effects are specifically realized in (1) improving the weight of the eriocheir sinensis, (2) improving the total protein content in serum of the eriocheir sinensis, improving the liver function, (3) improving the oxidation resistance of the eriocheir sinensis, (4) improving the content of free amino acids in the eriocheir sinensis, (5) improving the sensory quality of the eriocheir sinensis, (6) improving the acre yield and the recapture rate of the eriocheir sinensis. Under the condition of consistent bacterial load, the BC66 strain, the LP194 strain and the LA71 strain are combined, and compared with the intervention mode of selecting two strains, the method has the advantages of promoting the growth and the development of the eriocheir sinensis and improving the meat flavor of the eriocheir sinensis. Therefore, the composite probiotics have good prospect in preparing eriocheir sinensis feed additives or eriocheir sinensis feeds. Meanwhile, all three bacteria are probiotics, so that the product is high in safety and is not easy to generate resistance.
Preferably, the ratio of the viable count of the BC66 strain, the LP194 strain and the LA71 strain is (1-10): 1-10, wherein (1-10) can be selected from 1, 2,3, 4,5, 6, 7, 8, 9, 10 and the like, and other specific values in the numerical range can be selected, so that the detailed description is omitted.
In a second aspect, the invention provides a feed additive for eriocheir sinensis cultivation, which contains the composite probiotics of the first aspect.
Preferably, the total bacteria number in the feed additive is not lower than 1×10 9 CFU/mL or 1×10 9 CFU/g, for example 1×109 CFU/g（CFU/mL）、1×1010 CFU/g（CFU/mL）、2×1010 CFU/g（CFU/mL）、5×1010 CFU/g（CFU/mL）、8×1010 CFU/g（CFU/mL）、1×1011 CFU/g（CFU/mL）、5×1011 CFU/g（CFU/mL）、1×1012 CFU/g（CFU/mL）、1×1013 CFU/g（CFU/mL）、1×1014 CFU/g（CFU/mL）, and other specific values within the numerical range can be selected, which will not be described in detail herein.
Preferably, the feed additive comprises a dosage form including a lyophilized powder, a tablet, a granule or a solution.
Preferably, the feed additive is in the form of a freeze-dried powder, which is prepared by a preparation method comprising the following steps:
Respectively inoculating the BC66 strain, the LP194 strain and the LA71 strain into a culture medium for sequentially carrying out activation and fermentation culture to obtain fermentation liquor, respectively centrifuging the fermentation liquor, mixing the fermentation liquor with a freeze-drying protective agent, carrying out freeze drying to obtain BC66 bacterial powder, LP194 bacterial powder and LA71 bacterial powder, and mixing the BC66 bacterial powder, the LP194 bacterial powder and the LA71 bacterial powder according to a proportion to obtain the feed additive.
Preferably, the lyoprotectant is selected from any one or a combination of at least two of skim milk, gelatin, dextrin, acacia, dextran, sodium alginate, polyvinylpyrrolidone, sucrose, lactose, trehalose, sorbitol or xylitol.
In a third aspect, the invention provides the use of the composite probiotic of the first aspect or the feed additive of the second aspect in the preparation of eriocheir sinensis feed.
In a fourth aspect, the present invention provides a eriocheir sinensis feed comprising a basal feed and the feed additive of the first aspect.
In a fifth aspect, the invention provides the use of the composite probiotic of the first aspect or the feed additive of the second aspect for the preparation of a product for improving the meat quality and flavor of eriocheir sinensis.
Compared with the prior art, the invention has the following beneficial effects:
The invention creatively develops a novel probiotic compound mode and a novel strategy for improving the meat quality and flavor of the eriocheir sinensis, namely, a bacillus coagulans Bacillus coagulans BC strain, a lactobacillus plantarum Lactobacillus plantarum LP strain 194 strain and a lactobacillus acidophilus Lactobacillus acidophilus LA strain are combined, and the three strains are matched and mutually promoted, so that the effects of synergistic interaction in the aspects of promoting the growth and development of the eriocheir sinensis and improving the meat quality and flavor of the eriocheir sinensis are achieved, and the effects are specifically realized in (1) improving the weight of the eriocheir sinensis, (2) improving the total protein content in serum of the eriocheir sinensis, improving the liver function, (3) improving the oxidation resistance of the eriocheir sinensis, (4) improving the content of free amino acids in the eriocheir sinensis, (5) improving the sensory quality of the eriocheir sinensis, (6) improving the acre yield and the recapture rate of the eriocheir sinensis. Under the condition of consistent bacterial load, the BC66 strain, the LP194 strain and the LA71 strain are combined, and compared with the intervention mode of selecting two strains, the method has the advantages of promoting the growth and the development of the eriocheir sinensis and improving the meat flavor of the eriocheir sinensis. Therefore, the composite probiotics have good prospect in preparing eriocheir sinensis feed additives or eriocheir sinensis feeds. Meanwhile, all three bacteria are probiotics, so that the product is high in safety and is not easy to generate resistance.
The BC66 strain related by the invention is classified and named as bacillus coagulans Bacillus coagulans, the preservation unit is China general microbiological culture Collection center, the preservation number is CGMCC 21879, the preservation date is 2021, 3 and 8 days, and the preservation address is North Star Xiyu No. 1, 3 in the Chaiyang area of Beijing city.
The LP194 strain related by the invention is classified and named as lactobacillus plantarum Lactobacillus plantarum, the preservation unit is China general microbiological culture Collection center, the preservation number is CGMCC 21766, the preservation date is 2021, 1 month and 29 days, and the preservation address is North Star Xiyu No.1, 3 in the Korean region of Beijing city.
The classification of the LA71 strain related to the invention is named as lactobacillus acidophilus Lactobacillus acidophilus, the preservation unit is China general microbiological culture Collection center, the preservation number is CGMCC 21765, the preservation date is 2021, 1 and 29 days, and the preservation address is North Star Xiyu No. 1,3 in the Korean region of Beijing city.
Drawings
FIG. 1 is a statistical graph of the recapture rate of each group of river crabs;
FIG. 2 is a statistical graph of acre yield for each group of river crabs.
Detailed Description
The BC66 strain related to the following embodiment is classified and named as bacillus coagulans Bacillus coagulans, the preservation time is 2021, 03 and 08, and the preservation number is CGMCC 21879.
The LP194 strain according to the following examples was classified and named Lactobacillus plantarum Lactobacillus plantarum, with a preservation time of 2021, 01, 29 and a preservation number of CGMCC 21766.
The classification of the LA71 strain according to the following examples is named as Lactobacillus acidophilus Lactobacillus acidophilus, the preservation time is 2021, 01, 29 and the preservation number is CGMCC 21765.
The following examples relate to the following media:
MRS culture medium (g/L) comprises peptone 10g/L, beef extract 10g/L, glucose 15g/L, lactose 15g/L, yeast powder 5g/L, diammonium citrate 2g/L、K2PO4·3H2O 2.6g/L、MgSO4·7H2O 0.1g/L、MnSO4 0.05g/L、 Tween 801 mL/L, and cysteine amino acid salt 0.5g/L.
The compound feed according to the following examples was purchased from Gangxin (Shanghai) feed Co., ltd., model 8261 (38 protein).
Preparation example
Providing a BC66 bacterial powder product, a LP194 bacterial powder product and a LA71 bacterial powder product, and the preparation method comprises the following steps:
(1) Inoculating 3% of bacillus coagulans BC66 strain, lactobacillus plantarum LP194 strain and lactobacillus acidophilus LA71 strain stored in a glycerol pipe at-80 ℃ into 5mL of sterilization MRS culture medium respectively, culturing for 12 hours at 37 ℃ to obtain activated strains through subculture twice, and then inoculating 5% of activated strains into 50mL of sterilization MRS culture medium respectively, and culturing for 12 hours at 37 ℃ to obtain an enlarged culture solution;
(2) Respectively inoculating the expanded culture solution into 1000mL of sterilization MRS culture medium according to 3% of inoculation amount, culturing at 37 ℃, measuring the concentration of the bacterial solution, and adjusting the fermentation time according to the concentration of the bacterial solution to obtain three fermentation bacterial solutions with the same concentration;
(3) Centrifuging the obtained fermentation bacteria liquid at a temperature of 4 ℃ for 20min at 8000r/min, removing supernatant under aseptic conditions, and collecting bacterial sludge, wherein the collected bacterial sludge is uniformly mixed with a 20% lactose aqueous solution by a vortex machine according to a volume ratio of 1:2 to obtain a mixture of bacillus coagulans BC66 and lactose, a mixture of lactobacillus plantarum LP194 and lactose and a mixture of lactobacillus acidophilus LA71 and lactose respectively;
(4) Pre-freezing the mixture in a refrigerator at-80 ℃ for 3 hours to obtain pre-frozen live bacteria preparation, and then, freeze-drying the pre-frozen live bacteria preparation in a vacuum freeze dryer under the conditions of freeze-drying temperature of-50 ℃ and vacuum degree of 0.20mBar for 48 hours to a complete drying state to obtain bacillus coagulans BC66 bacterial powder, lactobacillus plantarum LP194 bacterial powder and lactobacillus acidophilus LA71 bacterial powder with the live bacteria number of 1X 10 9 CFU/g, and storing in the refrigerator at-4 ℃ for standby.
Example 1
The embodiment provides a feed additive, which consists of bacillus coagulans BC66 powder, lactobacillus plantarum LP194 powder and lactobacillus acidophilus LA71 powder with the viable count ratio of 1:1:1.
Example 2
The embodiment provides a feed additive, which consists of bacillus coagulans BC66 powder, lactobacillus plantarum LP194 powder and lactobacillus acidophilus LA71 powder with the viable count ratio of 5:4:3.
Example 3
The embodiment provides a feed additive, which consists of bacillus coagulans BC66 powder, lactobacillus plantarum LP194 powder and lactobacillus acidophilus LA71 powder with the viable count ratio of 2:6:8.
Comparative example 1
The comparative example provides a feed additive consisting of commercial Bacillus coagulans ATCC7050 powder, lactobacillus plantarum LP194 powder and Lactobacillus acidophilus LA71 powder with a viable count ratio of 1:1:1.
Comparative example 2
The comparative example provides a feed additive which consists of bacillus coagulans BC66 bacterial powder and lactobacillus plantarum LP194 bacterial powder with the viable count ratio of 1:1.
Comparative example 3
The comparative example provides a feed additive which consists of bacillus coagulans BC66 bacterial powder and lactobacillus acidophilus LA71 bacterial powder with the viable count ratio of 1:1.
Comparative example 4
The comparative example provides a feed additive which consists of lactobacillus plantarum LP194 bacterial powder and lactobacillus acidophilus LA71 bacterial powder with the viable count ratio of 1:1.
Test case
(1) And purchasing the same batch of hatched crab seedlings, selecting healthy river crabs with uniform individual sizes and complete appendages, and carrying out cultivation experiments in outdoor ponds (length multiplied by width=23m multiplied by 73m and water depth of 0.5-1 m), wherein the average of the culture experiments is divided into a control group and an experimental group S1-S7, and each group is repeated for 3 times, and the total number of ponds is 24. In each pond, yellow silk grass was planted at a row spacing of 2.0m and a column spacing of 2.0m, and black algae were planted around each yellow silk grass. The initial weight of the experimental male crabs is about 27.78+/-1.44 g, the weight of the experimental female crabs is 22.05+/-2.02 g, 1100 river crabs are bred in each pond, and the male-female ratio is 1:3. Each pool edge is surrounded by a plastic plate (thickness 1.0mm, height 40 cm) to prevent escape, and each pool edge water inlet and outlet is filtered by a nylon net (mesh is 0.25 mm) to exclude potential predators from water sources and drainage ditches.
(2) The compound feed is fed every 3 days 15 days before the test, and 2.5kg is fed every pond for adaptive feeding. During the formal test, the control group fed 2.5kg of ice fish and 0.5kg of compound feed every two days in each pool. After the first shelling, iced fish is fed 1 time per day, and the proportion is 3.5% of the total biomass. The experimental group fed 2.5kg of feed additive every half month except the same feeding mode as that of the control group, and the experimental groups S1-S7 fed the feed additives prepared in examples 1-3 and comparative examples 1-4 respectively (the total bacterial activity number in the feed additive is 1X 10 9 CFU/g), and the whole experimental period was 17:00. The aquatic weed management is performed, and reasonable density and space are ensured. The water temperature, pH and dissolved oxygen were monitored 2 times daily at 9:00 and 17:00. A microporous oxygenation system is adopted to ensure that the dissolved oxygen is sufficient (more than or equal to 5.0 mg/L). The water depth of the 3-5 moon pool is controlled to be 50-60cm, the water depth of the 6-10 moon pool is controlled to be 80-100cm, the water temperature is 14.0-32.8 ℃ during the cultivation test, the pH is 7.4-9.0, and the dissolved oxygen is 5.02-12.14 mg/L.
(3) Sample collection, sampling was performed at the second, sixth and tenth weeks, respectively, and fasted 24 hours prior to sampling, with 3 male crabs and 3 female crabs randomly from each parallel. After anesthesia on ice, the wet weight of the river crab (accurate to 0.01 g) is measured first, 1.5mL of haemolymph is extracted from the 3 rd step foot base joint membrane of the river crab, the mixture is kept at a refrigerator of 4 ℃ overnight, 12000 rpm is centrifuged for 10min at 4 ℃, the supernatant (serum) is taken for measuring the biochemical index and the antioxidant index of the later serum, and then the muscle (T5) is carefully dissected and weighed. The Meat Yield (MY) was calculated as follows: MY (%) =100×muscle weight/body weight, and the average body weight for each parallel was recorded.
(4) Evaluation index:
(4.1) measurement of growth performance related index:
(4.1.1) serum Biochemical index the indexes of glutamic acid Aminotransferase (ALT), aspartic acid Aminotransferase (AST), total Protein (TP) and Albumin (ALP) are measured by using an analysis kit (purchased from Nanjing institute of biological engineering, building, and the detailed operations are performed according to the kit specification.
(4.1.2) Serum antioxidant property analysis, namely, the superoxide dismutase (SOD) activity and Malondialdehyde (MDA) content of the serum are measured by using a kit of Nanjing institute of biological engineering.
(4.2) Determination of free amino acid content in river crab:
2g of a river crab sample (crab meat) is accurately weighed, 10mL of 8% sulfosalicylic acid solution is added for homogenate, precipitation is carried out for half an hour at 4 ℃, centrifugation is carried out at 4 ℃, supernatant is taken, centrifugation is repeated for one time, and the extract is filtered through a microporous filter membrane with the thickness of 0.45 mu m and is to be detected.
Separating and measuring free amino acid, namely separating and measuring the extract by using a Sykam S-433D amino acid analyzer, eluting the free amino acid in the sample one by using a leaching solution through Li + type sulfo group strong acid cation exchange resin, deriving after a ninhydrin column, and detecting the mixture flowing into a double-channel photometer after the reaction. The instrument was operated at a pressure of S2100 at 39.0bar, a total flow rate of 0.45ml/min, a reactor flow rate of S4300, a column temperature of 0.25ml/min, a pressure of 6.0bar, and a reactor temperature of 130 ℃.
(4.3) Sensory quality evaluation of river crabs:
After the river crab cultivation is finished, washing and boiling the river crab for 20min, and performing sensory evaluation, wherein the male and female are separated, and 20 evaluation persons in the sensory evaluation group are formed and are not trained. The panelists fasted 1h before the panelists.
(4.4) Measuring the acre yield and the recapture rate of river crab culture:
After 8 months of river crab cultivation, the river crabs in each pond are harvested, the quantity and the total weight are measured, and the acre yield and the recapture rate are calculated.
(5) Test results:
(5.1) influence on river crab growth index:
The results are shown in table 1, the weight of the male and female crabs in the experimental group is slightly higher than that of the control group in the whole cultivation period, which indicates that the compound microbial inoculum can promote the growth of the river crabs. When the S4 group replaces the bacillus coagulans BC66 with commercial bacteria ATCC7050, the weight of the male and female crabs is reduced compared with that of the S1 group, and when the S5, S6 and S7 groups do not contain any one of lactobacillus acidophilus LA71, lactobacillus plantarum LP194 and bacillus coagulans BC66, the weight of the male and female crabs is obviously reduced compared with that of the S1, so that the three probiotics of bacillus coagulans BC66, lactobacillus plantarum LP194 bacterial powder and lactobacillus acidophilus LA71 have a synergistic effect in promoting the growth of the river crabs.
TABLE 1
(5.2) Effect on biochemical index of river crab serum:
The results are shown in tables 2 and 3, it can be seen that the total protein content in the serum of the river crabs continuously rises along with the growth of the river crabs, wherein the total protein content in the serum of the experimental group is increased higher than that of the control group along with the extension of the culture time, which indicates that the compound microbial inoculum can improve the total protein content in the serum without obvious influence on the serum albumin in the river crabs. Glutamic acid aminotransferase and aspartic acid aminotransferase are important indexes for measuring liver functions, and compared with the second week, the glutamic acid aminotransferase and the aspartic acid aminotransferase in the river crabs in the experimental group are obviously reduced, so that the compound microbial inoculum can promote and maintain the normal functions of the liver and pancreas, and can improve the digestion and metabolism level of the liver and pancreas to a certain extent. The BC66 strain, the LP194 strain and the LA71 strain have more remarkable effects when being combined, and have synergistic effects.
TABLE 2
TABLE 3 Table 3
(5.3) Influence on the antioxidant index of the river crab serum:
Total superoxide dismutase (T-SOD) is an important antioxidant enzyme in an in-vivo antioxidant defense system, wherein the total superoxide dismutase (T-SOD) can convert superoxide anion free radicals into hydrogen peroxide and oxygen, so that the effect of scavenging the superoxide anion free radicals is achieved, the excessive active oxygen free radicals can cause polyunsaturated fatty acids of cell membranes to oxidize to form a series of lipid peroxidation products, and Malondialdehyde (MDA) is one of the products of lipid peroxidation, and the content of the Malondialdehyde (MDA) in cells can be used for measuring the damage degree and the lipid peroxidation degree of cells.
The results are shown in Table 4, it can be seen that the SOD activities of the control group and the test group gradually decrease along with the growth of the river crabs, no obvious difference exists between the control group and the test group in each time period, and the MDA content of the test group is obviously lower than that of the control group along with the extension of the feeding time, so that the composite microbial inoculum can stabilize the MDA content in serum to a certain extent and reduce the occurrence of oxidative stress damage. The BC66 strain, the LP194 strain and the LA71 strain have more remarkable effects when being combined, and have synergistic effects.
TABLE 4 Table 4
(5.4) Effect on free amino acid content in river crabs:
The Free Amino Acid (FAAs) is an important flavor substance in food, the content of the free amino acid has an important influence on the flavor of the food, the amino acid has different tastes of bitter taste, sweet taste, sour taste and fresh taste, and different amino acid compositions can be combined into the unique flavor of the food, so that the analysis and evaluation method of the free amino acid is also applied to the research of the flavor of the river crabs. And after the river crab culture is finished, taking river male crab meat to analyze the content of free amino acid.
As shown in Table 5, the total amount of free amino acids in the experimental group is higher than that in the control group, and the content of amino acids with sweet taste characteristics such as arginine, alanine, proline, glycine and the like in the muscle is relatively higher, which indicates that the compound microbial inoculum can improve the overall flavor of the river crabs by influencing the content of free amino acids in the body. The BC66 strain, the LP194 strain and the LA71 strain have more remarkable effects when being combined, and have synergistic effects.
TABLE 5
(5.5) Influence on sensory quality of river crabs:
The river crab sensory evaluation standard is evaluated from 5 aspects of color (crab shell is shiny, no miscellaneous spots), fullness (crab paste is well-enriched, running oil is rich), fishy smell (special fishy smell is provided), meat quality (crab meat is fine and smooth and elastic) and fresh sweet taste (flavor fresh sweet), the evaluation adopts a 1-5 grading system, the higher the score is, the extremely-popular or sensory evaluation index is represented extremely obviously, and the lower the score is extremely-averse or sensory evaluation index is not obvious.
As shown in Table 6, the experimental group and the control group have no difference in terms of color, the overall evaluation is relatively close, the experimental group is better in terms of fresh sweetness, the comprehensive score is higher, the effect is more remarkable when the BC66 strain, the LP194 strain and the LA71 strain are combined, and the synergistic effect is achieved, so that the synergistic effect is related to the removal of the earthy taste and the improvement of the free amino acid content of the composite probiotics.
TABLE 6
(5.6) Influence on the river crab culture effect:
As shown in figures 1 and 2, the compound microbial inoculum is used regularly, so that the death rate of the river crabs can be reduced, the recapture rate can be improved, the mu yield can be increased, and the river crab culture effect can be improved. The BC66 strain, the LP194 strain and the LA71 strain have more remarkable effects when being combined, and have synergistic effects.
The applicant states that the technical solution of the present invention is illustrated by the above embodiments, but the present invention is not limited to the above embodiments, i.e. it does not mean that the present invention must be implemented by the above embodiments. It should be apparent to those skilled in the art that any modification of the present invention, equivalent substitution of raw materials for the product of the present invention, addition of auxiliary components, selection of specific modes, etc., falls within the scope of the present invention and the scope of disclosure.
The preferred embodiments of the present invention have been described in detail above, but the present invention is not limited to the specific details of the above embodiments, and various simple modifications can be made to the technical solution of the present invention within the scope of the technical concept of the present invention, and all the simple modifications belong to the protection scope of the present invention.
In addition, the specific features described in the above embodiments may be combined in any suitable manner, and in order to avoid unnecessary repetition, various possible combinations are not described further.
Claims (10)
1. The compound probiotics for improving the meat quality and flavor of the eriocheir sinensis are characterized by comprising a bacillus coagulans Bacillus coagulansBC strain with a preservation number of CGMCC 21879, a lactobacillus plantarum Lactobacillus plantarum LP strain with a preservation number of CGMCC 21766 and a lactobacillus acidophilus Lactobacillus acidophilus LA strain with a preservation number of CGMCC 21765.
2. The complex probiotics for improving meat quality and flavor of eriocheir sinensis as set forth in claim 1, wherein the ratio of viable count of BC66 strain, LP194 strain and LA71 strain is (1-10): 1-10: (1-10).
3. A feed additive for eriocheir sinensis cultivation, which is characterized in that the feed additive contains the composite probiotics as set forth in claim 1 or 2.
4. A feed additive for eriocheir sinensis cultivation according to claim 3, wherein the total number of bacteria in the feed additive is not less than 1 x 10 9 CFU/mL or 1 x 10 9 CFU/g.
5. A feed additive for eriocheir sinensis cultivation according to claim 3, wherein the dosage form of the feed additive comprises a lyophilized powder, a tablet, a granule or a solution.
6. The feed additive for eriocheir sinensis cultivation according to claim 5, wherein the feed additive is in the form of a lyophilized powder, which is prepared by a preparation method comprising the following steps:
Respectively inoculating the BC66 strain, the LP194 strain and the LA71 strain into a culture medium for sequentially carrying out activation and fermentation culture to obtain fermentation liquor, respectively centrifuging the fermentation liquor, mixing the fermentation liquor with a freeze-drying protective agent, carrying out freeze drying to obtain BC66 bacterial powder, LP194 bacterial powder and LA71 bacterial powder, and mixing the BC66 bacterial powder, the LP194 bacterial powder and the LA71 bacterial powder according to a proportion to obtain the feed additive.
7. The feed additive for eriocheir sinensis cultivation according to claim 6, wherein the lyoprotectant is selected from any one or a combination of at least two of skim milk, gelatin, dextrin, acacia, dextran, sodium alginate, polyvinylpyrrolidone, sucrose, lactose, trehalose, sorbitol or xylitol.
8. Use of a complex probiotic according to claim 1 or 2 or a feed additive according to any one of claims 3 to 7 for the preparation of eriocheir sinensis feed.
9. A eriocheir sinensis feed, characterized in that the eriocheir sinensis feed comprises a basal feed and the feed additive of any one of claims 3-7.
10. Use of a complex probiotic according to claim 1 or 2 or a feed additive according to any one of claims 3 to 7 for the preparation of a product for improving the meat quality and flavor of eriocheir sinensis.
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