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南非纳皮尔草和甘顶的微生物网络和发酵调节
Zhumei Du1,2, Seishi Yamasaki2, Tetsuji Oya2
1College of Animal Science and Technology, Yangzhou University , Yangzhou, China.
Microbiology spectrum
|December 12, 2023
概括
乳酸细菌 (LAB) 改善了热带地区内皮尔草和甘的顶部料质量. 这种发酵策略增强了微生物网络,通过缓解料短缺,有利于可持续的畜牧生产.
科学领域:
- 农业科学 农业科学
- 微生物学 微生物学
- 动物科学动物科学
背景情况:
- 热带地区的畜牧业生产面临着巨大的挑战,原因是料短缺,影响了牛奶和肉类产量.
- 有效利用当地料资源对于热带地区的可持续畜牧业至关重要.
研究的目的:
- 评估乳酸细菌 (LAB) 在改善纳皮尔草和甘顶的发酵质量的有效性.
- 研究LAB接种对微生物群落结构和料发酵过程中的代谢途径的影响.
主要方法:
- 纳皮尔草和甘的顶部被精选的乳酸细菌 (LAB) 菌株化.
- 在发酵过程中分析了微生物社区结构和共发生网络.
- 评估了料发酵的质量.
主要成果:
- 在纳皮尔草和甘顶部丝中,LAB接种导致了由*Lactiplantibacillus*主导的共发生微生物网络.
- LAB调节了微生物群落结构和相关的代谢途径.
- 通过LAB处理,料发酵质量得到了显著改善.
结论:
- 乳酸细菌 (LAB) 接种是一种可行的策略,可以提高热带料的发酵质量,如纳皮尔草和甘顶部.
- 在LAB中介的微生物调控有助于提高料质量,为热带料短缺提供可持续的解决方案.
- 这种方法通过优化当地料资源的使用来支持可持续的畜牧生产.
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