Selection of probiotic strains

Probiotics are a new type of green microbial feed additive that is healthy, non-toxic, non-polluting and non-resistant. It mainly prevents diseases by regulating the pH of the digestive tract and the balance of intestinal flora and enhancing non-specific immune function. Promote animal growth and increase feed conversion rate. At present, there are many researches on Bacillus preparations, Lactobacillus preparations, fungal preparations, Streptococcus preparations, photosynthetic bacteria preparations and mixed bacterial preparations. The probiotic preparations used in the pig industry are mainly lactic acid bacteria and Bacillus. Many test results show that adding 0.25% probiotics to the basal diet has improved the daily gain, daily feed intake, feed conversion ratio and overall economic benefits of the pigs at different stages. With the increasing demand for pollution-free and health-care meat and egg products, probiotics will play an increasingly important role in animal aquaculture production and have broad prospects for development. 3Aa China Feed Industry Information Network - based on feed, serving animal husbandry

From the perspective of microbial taxonomy, probiotics have many species and strains, each of which has its own different characteristics and uses. A good strain needs to have the ability to resist environmental unfavorable conditions and maximize the health care function. Therefore, the choice of strain is very important. From the perspective of the entire engineering system, the choice of strains is also the most important. 3Aa China Feed Industry Information Network - based on feed, serving animal husbandry

Because most probiotics belong to anaerobic bacteria. Due to the lack of catalase in the cell, the presence of oxygen prevents the cells from decomposing the hydrogen peroxide produced by their own metabolism, and hydrogen peroxide has an irreversible hindrance to the activity of fructose-6-phosphate deketolase in the carbohydrate metabolism system. At the same time, some coenzymes in the cell also lose their activity due to the presence of oxygen. This not only brings a lot of inconvenience to the experiment and production, but also adds extra cost to the packaging, storage and transportation of food and medical live bacteria preparations. Therefore, the selection of an oxygen-tolerant strain can greatly simplify the production process and preservation method. 3Aa China Feed Industry Information Network - based on feed, serving animal husbandry

In addition, in probiotic yoghurt, probiotics have a weaker nutrient metabolism than yogurt. Therefore, when selecting a strain, the nutrient metabolism ability is fully considered, and the vigorous metabolic capacity is not only meaningful for industrial production, but also can reduce the nutrient requirements for the culture medium and improve the production efficiency. 3Aa China Feed Industry Information Network - based on feed, serving animal husbandry

From the perspective of bioengineering, the stability of the strain is an important guarantee for ensuring product quality. If the performance of the strain is unstable, in a sense: it is a strain that is not suitable for production. It may result in no guarantee of the quality of the product. The stability here should also include the stability of the strain under specific storage conditions, strain activity and function. 3Aa China Feed Industry Information Network - based on feed, serving animal husbandry

We should strive to develop and excavate strains that have obvious health functions and have the ability to take full health care or to exert maximum health care. 3Aa China Feed Industry Information Network - based on feed, serving animal husbandry