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通过外源纤维解酶辅助的麦料动态发酵的研究

Wei Liu^1,2,3, Shuai Du^1,2,3, Lin Sun⁴

¹Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, China.

Plants (Basel, Switzerland)

|January 11, 2024

概括

将细胞酶或西兰酶添加到麦料中,可以通过减少纤维含量和增加有益细菌来改善发酵和营养质量. 这增强了麦料,尽管长时间使用纤维素可能会导致能量损失.

科学领域:

农业科学农业科学
微生物学微生物学
动物营养动物营养

背景情况:

麦原料具有低水溶性碳水化合物 (WSC) 和乳酸细菌 (LAB) 的附着.
中性洗剂纤维 (NDF) 含量可能会限制麦料质量和发酵.

研究的目的:

调查细胞酶和西兰酶对麦料发酵和营养质量的影响.
为了分析这些酶对麦细菌群体在化过程中的影响.

主要方法:

麦被色并用水 (CK),西兰酶 (X) 或纤维酶 (C) 处理.
样品被 ensiled 3,7,14,30 和 60 天.
分析的纤维含量 (NDF,ADF,纤维素,半纤维素),有机酸,pH,以及细菌群体的组成.

主要成果:

细胞酶和西兰酶治疗降低了NDF,ADF,纤维素和半纤维素含量.
酶处理增加了乳酸和酸含量,降低了料的pH值.
在细菌群体中观察到显著的变化,增加了*Lactobacillus*和减少了*Weissella*的丰度.

结论:

细胞酶和西兰酶通过改变纤维成分和细菌群体来改善麦料发酵和营养质量.
酶处理增强了乳酸菌的丰富性,这对于料发酵至关重要.
长时间使用细胞酶的化可能会导致过度的新陈代谢和潜在的能量损失.

关键词:

细菌社区细菌社区社区细胞质的细胞质.麦麦是一种麦.料料料料料料料料克西兰酸是什么?

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