1. Lactic acid bacteria preparation Lactic acid bacteria are spore-free gram-positive bacteria that can decompose carbohydrates and produce lactic acid as the main metabolite. Anaerobic or facultative anaerobic growth is the main application of Lactobacillus acidophilus and Lactobacillus bifidum. And Streptococcus faecalis. 2. Bacillus preparation Bacillus is a non-pathogenic bacterium belonging to the group of aerobic Bacillus spp. It is a microbial community that exists sporadically in the intestinal tract of animals. At present, there are mainly used B. licheniformis, Bacillus subtilis, Lactobacillus paracasei, Toyobacillus, and the like, and when used, a viable bacterial preparation in which the bacteria are dormant, or a mixture of lactic acid bacteria is used. 3. Yeast preparations Microorganisms of such preparations belong to the genus cystomycetes. At present, there are two commonly used products, Aspergillus oryzae and Saccharomyces cerevisiae cultures, which are preparations including fungi and their cultures, and are mostly used in ruminants. Its main features: 1 is aerobic bacteria, hi growth in the polysaccharide acid environment; 2 rich protein egg and a variety of B vitamins; 3 not heat, in the 60 Â°C ~ 70 Â°C environment, 1 hour died. 4. Photosynthetic Bacteria (PSB) Photosynthesis Bacteria (PSB) is a kind of heterotrophic microorganisms with photosynthetic ability. It mainly uses small organic molecules instead of carbon dioxide to synthesize various nutrients required for its own growth and reproduction. Rich in protein, B vitamins, coenzyme Q, anti-active viral factors and other biologically active substances and carotenoids, lycopene and other natural pigments. EM (Effective Microorganism) is a compound microbial preparation made from a variety of microorganisms such as photosynthetic bacteria, actinomycetes, lactic acid bacteria, and fermentation-type filamentous fungi. It has odor removal, growth promotion, disease resistance, and improved livestock and poultry products. Quality and other effects.
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