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《Guangdong Agricultural Sciences》 2013-17
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Study on feed live bacteria preparation produced by discarded yogurt

DENG Yao-jie;WANG Ji-nan;CHEN Jin-liang;LI Yi-qing;XIAO Lu;DU Qing-ping;XU Yan-bin;Zhongshan Technique Center of Environmental Protection;Faculty of Environmental Science and Engineering, Guangdong University of Technology;  
Using centrifugal-freeze drying combination process, this study compared dehydration effect and strains survival rate under different technological conditions, and studied influence of protectant and additives on the finished products state and the moisture content. The results proved that centrifugal thickening discarded yogurt at 4 000 r/min for 30 min and adding quality ratio of 10% of maltodextrin as dry protectants, freeze-drying for 7 h, we could get the frozen liv bacterium of dried feed preparations with the moisture content under 4.5% and the live bacterium number ranged from 7×107CFU/g to 6×108CFU/g. In the condition of 0℃, ordinary packaging could store for 268 d, and vacuum packaging cuold store for 1 year. Under above processes, we could obtain functienal feed additives of certain market prospect and it could improve animals' immunity, reduce the use of antibiotics and makes full use of recovery yogurt in order to achieve the purpose of energy conservation and emissions.
【Fund】: 广东省大学生创新实验项目(1184510139)
【CateGory Index】: S816
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