The Control Effection Of Probiotic On Pathogenic Bacterium In Fermentation Bed Piggery

The technique of microbial fermentation bed for raising pigs was a kind of newly environmentalprotection breeding mode, based on the new concept of natural agriculture and modern fermentationtechnique, mixing microorganism, sawdust, chaff and so on together by certain ratio to fermente theorganic litters changed into the medium, which could be made into the fermentation bed. The pigs wereraised in the fermentation bed, the faeces and urine of pigs were digested over and degrade bymicroorganism, forming the cleaner raising process with non-pollution, zero-emission andresourecs-recycling.At present, the technique of fermentation bed for raisng pigs is still in its infancy, there is no clearconclusion about fermentation bed which can effectively control the occurrence of common swinediseases. According to analysis of the microbial community structure in the litter, and the quantity trendof probiotics and major pathogens by molecular techniques, the inhibition relationship betweenprobiotic and pathogenic bacterium was explored to proved the control mechanism of probiotic on themain pathogenic bacterium.The results of litters which from different periods and different areas, showed that the main probioticsare Bacillus subtilis, Brevibacillus brevis, Clostridium butyricum. Bacillus subtilis is the most widelydistributed. The major pathogens in litters including Escherichia coli, Staphylococcus aureus,Salmonella enterica, Empedobacter and Acinetobacter. Escherichia coli and Staphylococcus aureus iswidespread.The results of FQ-PCR about the quantity of Bacillus subtilis, Escherichia coli and Staphylococcusaureus, showed that the number of Bacillus subtilis is basically maintained in105cfu/g to107cfu/g ofmagnitude, the number of E. coli is from103cfu/g to105cfu/g of magnitude, the magnitude range ofStaphylococcus aureus from102cfu/g to104cfu/g. The magnitude of Bacillus subtilis as probiotic ishigher than other two pathogens by1-2orders. The sutdy results of probiotic antibacterialcharacteristics further demonstrated that the the original fermentation broth of Bacillus subtilis andfermentation broth after pH5-9and80℃heat treatment can effectively suppress the common pigpathogenic bacterium such as Klebsiella pneumoniae, Acinetobacter junii, Comamonas testosteroni,Acinetobacter calcoaceticus, Burkholderiales bacterium, Staphylococcus aureus, Staphylococcusgallinarum, Salmonella enterica, Escherichia coli and Serratia marcescens. At a certain extent thisthesis reveals the mechanism of probiotic can able to control pathogens’ number in the host is not inepidemic.