摘要
益生菌克服了非营养性添加剂特别是抗生素带来的负面效应,它是无污染、无残留、抗疾病、促进动物生长的天然添加剂,在饲料工业中得到了广泛的应用。本文以豆豉为原料,分离鉴定出了KT-1,KT-4,KT-9和KT-14四株纳豆芽孢杆菌菌株,同时依据菌株在使用过程中应具备的几个基本条件,从四种菌株中筛选出了对温度、pH、抗生素有较强耐受性;对病原菌有强抑制能力和对有益菌有良好共生能力;同时又具有较好产蛋白酶、淀粉酶和纤维素酶能力的优良益生菌纳豆芽孢杆菌菌株KT-9。
Probiotics are the natural feed additives, which eliminate the negative effects of non-nutritional feed additives especially the antibiotics and possess the properties of non-pollution, non-leftover, anti-diseased as well as promoting the growth of animals. Nowadays, probiotics have been widely used in feed industry. Four strains of Bacillus subtilis natto named as KT-1,KT-4,KT-9 and KT-14 was isolated and identified from different lobster sauces in this paper. According to some basic qualifications of the strains with using, we screened out KT-9 as the best probiotic from the four strains, which not only have a high endured ability to temperature, pH and antibiotic, but also have a good ability to restrain the nocuous strains growth and to coexistent grow with probiotic. Moreover, KT-9 was proved to produce higher yield of protease, amylase and cellulase.
